Flavors of Malaysia: Nyonya Cuisine

A hands-on cooking class culminating in dinner served with wine and beer.

Nyonya Baba or Straits Peranakan foods is a true Malay and Chinese fusion cuisine that dates back over 600 years. Chinese traders landed in the ports of Singapore, Penang, and Malacca, and, while waiting for the season to change, wedded local Malays. These marriages gave birth to a new and very unique cuisine that is Nyonya. 

MENU

Cincalok Kale Salad
Fish Otak-Otak – Grilled Spicy Fish in Banana Leaf
Kangkung Sambal Belacan
Beef Rendang 
Nasi Kunyit – Turmeric Glutinous Rice

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy, where she is now head of operations. She writes a food blog at www.flavorexplosions.com