Flavors of Malaysia - In Person

A hands-on in-person cooking class culminating in a meal served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. Masks are recommended, and proof of full vaccination is required upon entry.

Back in July, Linda cooked a sumptuous sold-out Malaysian meal using some ingredients she brought back from her visit to her home country. In this class, she will teach you how to make some of those dishes!  One major theme across these dishes - they all incorporate the magical "Malaysian mirepoix" rempah mix of shallots, lemongrass, chili, galangal and turmeric alongside a strong aromatic ingredient from the Malaysian pantry. These include belachan, durian tempoyak, petai stink beans, and the lovely buah keluak, which some says is reminiscent of truffles and chocolates. Become familiar with the spices and aromatics that make Malaysian dishes unforgettable!

If you missed out on July's pop-up dinner, you can view photos from Linda's Instagram here.

MENU

Shrimp Sambal Petai—Prawns in a Spicy Gravy with Stink Bean, over Asparagus or Long Beans (Season permitting)

Salmon Masak Tempoyak Chili Padi—Salmon Cooked in a Creamy Fermented Durian Sauce

Babi Buah Keluak—Pork Ribs in a Sticky Spicy Black Nut Sauce

Pandan Coconut Rice
 

This menu contains the following common allergens: Fish, Shellfish, 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 commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions

_{Photo credit: Linda Tay Esposito}