Malaysian for the Modern Cook

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.

Love Malaysian flavors, but haven’t found a way to integrate them into cooking at home? Linda’s got your back with these modernized Malaysian recipes. These recipes taste fresher and lighter than their traditional counterparts, making them more approachable for weekday cooking. 

First is the cincalok salad, in which Linda features kale, a popular vegetable today that is not traditionally found in Malaysian cooking. The result? Adding fermented krill makes a delicious Caesar-like salad. For those who love slurping up noodles of an aromatic laksa, Linda’s modern take is inspired by the French seafood stew, bouillabaisse. Noodles are gone and we will make it into a seafood celebration! Another traditional dish is rendang, which typically requires a long braise of a tough, large cut of meat. The modern version features a more quick-cooking cut of meat while still featuring the warming spices and comforting flavors of a classic rendang. Next, we will update the classic ulam, replacing rice with grated cauliflower for a lighter fare. Not only will this pair well with curries, it’ll also help boost your vegetable intake. Traditionally, ulam requires several herbs, but this recipe will narrow it down to the top 5, so there’s still a lot of flavor (with less chopping!). Lastly, we will end the meal on a sweet note with a untraditional use of pandan, a common flavor of Malaysian sweets. Referred to as the vanilla of Southeast Asia, this comforting herbal flavor is traditionally used in rice-based cakes, but it also works well in the French custard, crème brûlée. Impress your party guests with a fancy dessert that doesn't require a professional pastry degree!

MENU

Kale Cincalok Salad

Seafood Laksa Bouillabaisse

NY Strip Rendang

Cauliflower Ulam

Pandan Crème Brûlée

This menu contains the following common allergens: Fish, Shellfish, Egg, Tree Nuts, Peanuts, Dairy. 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.

_{Photo credit: Linda Tay Esposito}