Flavors of Malaysia: Plant-Based 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.

Vegetarians can enjoy the amazing flavors of Malaysian cuisine! 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 essence of each dish without meat as the star, and she's excited to share these techniques with you!

Of all the various foods from multi-cultural Malaysia, Nyonya is the one closest to Linda Tay Esposito's heart (and belly). It is a 500-year-old fusion cuisine born from marriages between local Malay women with Chinese traders taking shelter in the Malayan Peninsula, while waiting for the change in trade winds. Nyonya food merges Chinese freshness, with the hot and tangy flavor of Malay foods, dotted with fragrant herbs and spices. 

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

Tofu and King Trumpet with Buah Keluak Black Nut Sambal

Seitan Curry Kapitan with Limau Purut Lime Leaves

Sambal Petai with Tempeh and Asparagus 

Green Jackfruit Rendang

Turmeric Sticky Rice

This menu contains the following common allergens: Soy, Tree Nuts, 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}