Malaysian Street Food Cooking Class with Parties That Cook - March 19,



Malaysian Street Food – Eating Under The Stars
In Malaysia, eating outdoors, under a warm tropical sky is a true gastronomical adventure. A natural fusion cuisine that blends Malay, Chinese and Indian flavors from the last 500 years, the foods of Malaysia offers a tantalizing sight, smell, and taste experience. Join Parties That Cook in our North Beach kitchen where our dear friend Chef Linda Tay Esposito will teach you how to prepare a variety of Malaysian Street Food recipes, including Warm Jicama Stuffed Soft Spring Rolls, Shrimp and Chive Fritters with Chili Garlic Sauce, everyone’s favorite Chicken Satay with Lemongrass Peanut Sauce, Flat Rice Noodles with Chinese Sausage, Shrimp and Egg, and we’ll end on a sweet note with Banana-leaf Sticky White and Blue Rice with Caramelized Coconut. This is going to be an amazing trip through the flavors of Malaysia!
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". Linda also teaches Asian cookery at the The Cooking School at Cavallo Point, 18 Reasons and at Sur La Table Cooking School. She started her teaching career at Whole Foods Market. 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

What's on the Menu
• Popiah: Warm Jicama Stuffed Soft Spring Rolls
• Cucur Udang: Shrimp and Chive Fritters with Chili Garlic Sauce
• Chicken Satay: Turmeric-Spiced Chicken with Lemongrass Peanut Sauce
• Roti Jala: Lacy Pancakes with Lamb Curry
• Fried Kway Teow - Flat Rice Noodles with Chinese Sausage, Shrimp and Egg
• Pulut Inti: Banana-leaf Wrapped Sticky White and Blue Rice with Caramelized Coconut FAQ’S and Chef’s Notes:
• Students will receive electronic copies of all recipes.
• This is an active, hands-on class so we suggest long pants and comfortable, closed-toed/rubber soled shoes.
• Knives and utensils provided for in-class use.
• Parking is limited in the North Beach area. Please provide for extra time to find a space. If space is limited, we recommend the parking lot at Northpoint Centre Shopping Center, at 350 Bay St, San Francisco, CA 94133.
• No one under 21 years old will be admitted.
• Appetizer-sized portions of all menu items are served.
• Due to time constraints, not all participants will make all menu items and recipes.
• We cook with the best seasonal ingredients. Farmers are at the hands of Mother Nature and so are we. Therefore, menu ingredients are subject to change should the need arise. Date: Sat, March 19, 2016
Price: $95 per person
Time: 11:00 AM - 2:00 PM To attend or for more information: visit
Or contact us at: (415) 441-3595 or [email removed]