Plant-Based Malaysian Cuisine

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.

Vegetarians can enjoy the amazing flavors of Malay food! While traditional Malaysian dishes feature braised meats and seafood stews, Linda has long adapted these recipes for her own vegetarian family. She's learned how to preserve the core essence of each dish without meat as the star, and she's excited to share these techniques with you!

This class is suitable for vegetarian cooks or those looking to cook more plant-based meals. Join Chef Linda to create yet another menu that's exploding with flavor! 

MENU

Tahu Bakar—Jicama and Sprouts Stuffed Tofu with Peanut Sauce

Lion's Mane Mushroom and Tofu Satay with Peanut Sauce

Acar—A Spicy and Tart Vegetable Mix of Cabbage, Cauliflower, Carrot, Eggplant and Cucumber with Sesame and Peanut

Sambal Goreng Tempeh—Fiery Deep Red Sambal tossed with Toasted Tempeh

Seitan Rendang—Star Anise, Toasted Coconut Curry with Wheat Gluten

Nasi Delima Pomegranate Rice—Rice with Warm Spices and Pomegranate Arils
 

This menu contains the following common allergens: Soy, Peanuts, Wheat. There are options available if you're allergic to peanuts, but they involve tree nuts. 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 by Linda Tay Esposito}