Five Ingredients: Malaysian Nyonya

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Come join us for one of Chef Linda’s quintessential Five Ingredient classes! This session features Nyonya 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. 

Nyonya (also known as Peranakan) cuisine dates back over 600 years and is a true fusion of Malay and Chinese flavors. Chinese traders landed in the safe harbors of Singapore, Penang, and Malacca, and while waiting for the season to change, wedded local Malays. These marriages and families gave birth to a new and unique cuisine that is Nyonya. If you’ve never had Nyonyan food, this is a great introduction to some big flavors with accessible techniques and shortcuts for a home cook. 

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

MENU

Radish Omelet—Sweet and Salty Radish in Egg

Curry Powder Chicken Wings—Spicy Roasted Wings

Assam Pan Fried Jumbo Shrimp—Tamarind Shrimp

Sambal Romano Beans—Chili Relish over Tender Poached Beans

Short Rib Pong Teh—Braised Short Ribs in a Spicy, Soy Miso Sauce

Steamed White 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 info@18reasons.org 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.