Southeast Asian Seafood by Nantha Kumar

Learn the fundamentals of seafood preparation — Southeast Asian-style! Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the Malaysian culinary tradition.

Participants will learn practical kitchen skills like how to clean crab, fish and clams, as well as traditional Southeast Asian techniques for utilizing tamarind and coconut.

There will be an introduction to specialty ingredients, and a general discussion of the complex history of migration, trade and colonialism that have contributed to the cuisines of Malaysia, Penang, Malacca and Singapore.

Sambal Belacan:

• An aromatic Malaysian condiment made with fresh red chilies, calamansi lime, salt, sugar, and belacan, a Malaysian dried shrimp paste that adds a uniquely funky and umami-rich base note to wide range of Malay dishes

Singapore/Johor Bahru-style Chilli Crab & Razor Clams:

• Learn how to safely and humanely handle and prepare live crabs and razor clams which are then lightly steamed and served with fresh chilli sambal.

Steamed Fish with Ginger and Shallots:

• A classic Chinese dish, incredibly quick and simple, but with a dramatic finishing technique of a pour-over of sizzling hot oil to release the fragrance of the aromatic ingredients.

Otak-Otak:

• A Nonya (Chinese/Indian/Malay-fusion) dish rarely seen outside of Malaysia; white fish marinated in lemongrass, sambal and spices, then rolled in pieces of banana leaf and grilled.