Malaysian street food, otherwise known as Hawker Food is made up of a myriad of ingredients all building flavour, texture and depth to dishes. Often Malasian flavours are a result of family stocks and spice mixes that have been passed from generation to generation.
In this class, you will be guided by Karen who will use both traditional and modern techniques to create the flavours that make up the melting pot of Malaysian cuisine.
Working in groups, you will prepare your meal from scratch. From opening a coconut to make coconut milk and creating a rendang paste. The highlight of this class will be learning how to make your own noodles.
Karen will then talk you through the accompanying sauces and condiments for the dishes and demonstrate a delicious sambal to go with the Nasi Lemak, the chilli sauce and mince pork sauce to go with the noodles and chat about all the different spices used commonly in Malaysian cooking.