Five Ingredient Malaysian

Saturday, March 2, 2024 4:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.


Come join us for one of Chef Linda’s quintessential Five-Ingredient classes! This session features Malaysian recipes, based on a pantry of soy sauce, sesame oil, sugar, salt, and neutral oil. Each recipe uses no more than five additional fresh ingredients, resulting in an approachable menu that is bursting with flavor. This series focuses on  essential techniques within Asian cooking methods. You will learn to steam, pan fry, cook rice stove top, and make a stew.  

If you feel like Southeast Asian cuisine is too intimidating, Linda will help add these new, exciting recipes to your weeknight repertoire!



Oyster Omelet

Salt & Pepper Tofu

Steamed Petrale Sole with Ginger Scallion

Mustard Greens, Roast Meats and Tamarind Stew

Claypot Chicken Rice


This menu contains the following common allergens: Shellfish, Egg, Soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.

Let’s Cook Together!



Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

Photo by Linda Tay Esposito