Curry Laksa is listed in Lonely Planet’s Ultimate Eatlist book lists as the second best food experience in the world. The soup is made from spices and coconut milk; while the ingredients include  noodles, fried tofu, cockles, long beans, and chicken. It’s a complicated dish that’s why it’s so delicious!

When you order a bowl of curry noodles, the cook will ask whether you want egg noodles (mee) or rice noodles (mihun), and whether you want cockles or not. Cockles is a kind of marine mollusc; Malaysians like to eat them half-cooked and sometimes bloody. It’s an acquired taste; so this is something we won’t use in our class.

We will make the curry paste from scratch using tropical herbs such as lemongrass, galangal, and candlenut. Though this is a curry noodle and should be spicy enough, Malaysians still eat it with a side of chilli: Shrimp Sambal Chili. We have a many types of chilli sauce in Malaysia, this particular one is made with dried shrimps.

Satay is a Malaysian meat skewers made with heaps of local spices like lemongrass and galangal. We will then thread into bamboo skewers and pan-grill them until it’s slightly charred. In Malaysia, we always dip our satay in in sweet Peanut Sauce. The sweetness of the sauce comes from gula melaka, a local name for our palm sugar.

These dishes goes well with Asam Limau Boi, a refreshing drink made from calamansi limes and salted plums.

WHAT WILL YOU LEARN

In this menu, you will learn to make:

1. Curry Laksa
2. Shrimp Sambal Chili
3. Chicken Satay
4. Peanut Sauce
5. Calamansi Lime Juice

You will learn how make curry paste from scratch using 10 different local spices. We will then make fish paste from a whole fresh fish and stuff them into fresh vegetables.

ITINERARY

Morning class

• 9:00 am – Meet at my home. Have breakfast and flower tea from our organic garden
• 9:20 am – Garden tour
• 9.45 am – Cooking Class
• 12:15 pm – Lunch
• 1:00 pm –  Session ends

Note: Market tour (at an additional price) starts at 8 am 

PAYMENT

• Your booking will be confirmed via email within 48 hours
• Payment of RM 400 (~USD 100) is then made via Paypal or Bank Transfer
• Additional charge for market tour RM 150 (~USD 33)

*Additional charge or 6% for transactions via Paypal

The post Curry Laksa & Satay appeared first on New Malaysian Kitchen.

Nasi Lemak is Malaysia’s defacto national dish. Rice, a Malaysian staple, is cooked in coconut milk and pandan leaf which gives it both taste and fragrance. It is accompanied by sambal, a spicy sauce made from chili and shrimp paste.

The coconut rice, sambal, and its condiments (eggs, peanuts, anchovies, and cucumber) is then wrapped with banana leaf into a pyramid, ready for sale and easy takeaway. Hungry Malaysians will top it up with a side of meat, the most popular being fried chicken.

You’ll see this dish everywhere – at the market, hawker stalls, coffee shop, or restaurants. Malaysian have it for breakfast, lunch, or dinner. It’s indeed one of Malaysian most beloved food. We dare say this: you haven’t been to Malaysia if you’ve never eaten Nasi Lemak!

WHAT WILL YOU LEARN

In this menu, you will learn to make:

1. Nasi Lemak (Coconut Rice with Spicy Condiment/ 马来参巴椰漿飯)
2. Ayam Goreng Berempah (Malaysian Spiced Fried Chicken/ 马来香料炸鸡)
3. Kerabu Kacang Botol (Four Angled Beans Salad/马来四角豆沙拉) or Okra with Sambal Belacan (Ladies’ Fingers with Chili Prawn Paste) 马来参巴羊角豆
4. Sago Gula Melaka (Sago Pudding with Coconut Milk & Palm Sugar/ 椰糖西米布丁) OR Ondeh-ondeh (Glutinous Rice Balls with Palm Sugar & Coconut Flakes/椰丝糯米球)
5. Teh Tarik (Pulled Tea/马来拉茶)

We will introduced you to the many local spices used in Malaysian Spiced Fried Chicken; you may even harvest some from our garden. You will also learn how to wrap the coconut rice with banana leaves into packets of pyramids just like hawkers do.

ITINERARY

Morning class

• 9:00 am – Meet at my home. Have breakfast and flower tea from our organic garden
• 9:20 am – Garden tour
• 9.45 am – Cooking Class
• 12:15 pm – Lunch
• 1:00 pm –  Session ends

Note: Market tour (at an additional price) starts at 8 am 

PAYMENT

• Your booking will be confirmed via email within 48 hours
• Payment of RM 400 (~USD 90) is then made via Bank Transfer or Paypal/Wise
• Additional charge for market tour (USD 33/RM 150)

*Additional 6% for payment made via Paypal

The post Malaysian National Meal (Chicken)👍 appeared first on New Malaysian Kitchen.

Malaysia is famous for its good food, especially its hawker food. The best food in Malaysia is available on the street, where locals eat. You will see stalls and carts everywhere – at markets, back lanes, or along the highway.

Char Koay Teow is arguably Malaysian’s favourite noodle.Even tourists enjoy this food, as it has made it to Lonely Planet Ultimate Eatlist in 2019.

Literally translated to ‘Fried Flat-rice Noodles’, this dish is only considered by Malaysian food connoisseur to be authentic if its made with lard and fry on intense high-heat.

Another very popular street food is satay. The meat is marinated with spices, skewed into bamboo stickers, grilled, and then dipped in sweet peanut sauce.

WHAT WILL YOU LEARN

In this menu, you will learn to make:

• Char Koay Teow (Fried Flat rice Noodles)
• Sate Ayam (Chicken Satay with Peanut Sauce)
• Ondeh-ondeh (Glutinous Rice Balls with Coconut Flakes & Palm Sugar) or Sago Gula Melaka (Sago Pudding with Palm Sugar and Coconut Milk)
• Teh Tarik (Pulled Tea)

You will learn how to fry the noodles in a wok on high-heat until the noodles caramelised but not burned. You will also poke marinated meat into bamboo sticks for grilling satay.

ITINERARY

Morning class

• 9:00 am – Meet at my home. Have breakfast and flower tea from our organic garden
• 9:20 am – Garden tour
• 9.45 am – Cooking Class
• 12:15 pm – Lunch
• 1:00 pm –  Session ends

Note: Market tour (at an additional price) starts at 8 am 

PAYMENT

• Your booking will be confirmed via email within 48 hours
• Payment of RM 500 (~USD 110) is then made via Wise/ Paypal/ Bank Transfer
• Additional charge for market tour RM 150 (USD 33)

*Additional charge or 8% for transactions via Paypal, and 2% via Wise

The post Malaysian Favourite Hawker Food appeared first on New Malaysian Kitchen.

Hainanese Chicken Rice is created by Chinese from the Hainan province who migrated to Malaya in the mid 19th century. Hainanese people were often hired as cooks in British military camps and homes of the wealthy.

The most loved Hainanese food is their Chicken Rice. This dish is a popular lunch menu for working Malaysians who want a filling and delicious meal.

What makes ‘Hainanese’ chicken rice different from the ordinary is the juicy skin. The chicken is poached in chicken soup and then bathed in ice to create a succulent skin. Yes, we will dip a whole chicken into the pot and then transfer it into an ice bucket!

This meal is only complete with aromatic ’yau fan’ (literally oily rice) cooked with pandan leaves and other secret ingredients; chili sauce; ginger condiment; chicken soup; and seasoned soya sauce.

Though this meal takes a lot of work, but it is worth it!

WHAT WILL YOU LEARN

In this menu, you will learn to make:

1. Aromatic Rice
2. Succulent Poached Chicken
3. Condiments: Chili Sauce, Ginger Sauce, Flavoured Soy Sauce
4. Beansprout Salad
5. Chicken Soup
6. Calamansi Lime Juice

You will learn techniques to create succulent skin and chopping the whole chicken.

ITINERARY

Morning class

• 9:00 am – Meet at my home. Have breakfast and flower tea from our organic garden
• 9:20 am – Garden tour
• 9.45 am – Cooking Class
• 12:15 pm – Lunch
• 1:00 pm –  Session ends

Note: Market tour (at an additional price) starts at 8 am 

PAYMENT

• Your booking will be confirmed via email within 48 hours
• Payment of RM 500 (USD 110) is then made via Paypal or Bank Transfer
• Additional charge for market tour with breakfast (USD 33/RM 150)

The post Hainanese Chicken Rice 👍 appeared first on New Malaysian Kitchen.