Flavors of Malaysia: Everyday Cooking with TCM

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.

Cooking with medicinal Chinese herbs in everyday dishes is common, not just when cooking for someone who is ill. It reflects a holistic approach to improving the body's energy, restoring health, and preventing disease. While the word "medicine" may make you pause about the flavor, these herbs-infused dishes are delicious! The star of the menu is Bah Kut Teh, a brothy pork dish originating from Klang, Malaysia. In Hokkien, the name means "meat bone tea," and it is so popular and beloved that it recently earned the distinction of a national heritage dish. BKT's complex flavor comes from a melange of Chinese medicinal herbs. Focusing on BKT and other popular Malaysian dishes, we will learn about the various health properties of Chinese herbs. Students will get a cheat sheet on procuring hese herbs in your local Asian medicinal shop.

MENU

Snow Fungus, Wood Ear, and Celery Salad with Chinese Black Vinegar

Emperor Chicken—Roulade of Chicken Thighs infused with Dong Quai and Goji Berries

Bah Kut Teh—Pork Ribs and Pork Shoulder Stew with Chinese TCM Herbs

Bamboo Shoot, Bamboo Pith, and Lion Mane Mushroom with Astragalus and Poria

Steamed Rice

Peach Resin and Dried Longan Sweet Soup

This menu contains the following common allergens: Egg, Soy, 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}