Flavors of Malaysia (Sarawak)

Name: Flavors of Malaysia (Sarawak)
Price: 130 $
Availability: InStock

by 18 Reasons Claim Listing

In this class on Malaysian cuisine, we're focusing on the state of Sarawak, located on the island of Borneo, and separated from the Malaysian Peninsula by the vast South China Sea.

$130

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Duration

4 Hours

Course Details

A hands-on in-person cooking class culminating in a meal served with wine and beer. This class is limited to 14 students.

In this class on Malaysian cuisine, we're focusing on the state of Sarawak, located on the island of Borneo, and separated from the Malaysian Peninsula by the vast South China Sea.

The cuisine draws from the many native and indigenous people from the island of Borneo, as well as a long history of colonialism and trade. The flavors on this island cuisine are familiar, though distinctively different than the Peninsula. With a long coastline and rivers and jungles, herbs and seafood are used abundantly.

Menu:

Scallop Umai—Ceviche
Kerabu Fiddlehead Fern (or Asparagus)
Sarawak Laksa—Noodle Soup with Coconut, Ginger, and Chilies
Kuih Kalakatar—Coconut Flan

Our 18th Street Kitchen plays nightly host to hands-on cooking classes, cheesemaking and fermentation workshops, dinners with farmers and brewers, wine seminars... anything to help our community become more excited about cooking and eating great food.

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Mission District Branch

3674 18th St, Mission District, San Francisco

Teacher's Name
Linda
Teacher's Experience
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.
Gender
Female
Teacher's Nationality
N/A

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Flavors of Malaysia (Sarawak)

Contact the Institutes

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Duration

Course Details

Mission District Branch

Check out more Malaysian Cooking courses in USA

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