Authentic Malaysian Cooking Class in a Cooking Studio

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Come and learn how to cook Malaysian favourite recipes. Learn how to combine aromatic herbs & spices to create a feast for your senses.

These are a specially designed cookery classes suitable for visitors to Malaysia who simply loves Malaysian and/or Asian food. In each class, participants will learn to cook favourite Malaysian or Asian recipes and be able to re-create these dishes in their own home when they return. Participants will learn how to balance local flavours and use the many herbs and spices to create a feast for your senses.

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All booking requests are subjected to the availability.

10am-12pm

The Malaysian Batter

• *Roti Jala (Lace bread with curry sauce)
• *Kuih Ketayap (Rolled crepe flavoured with pandan juice filled with shredded coconut in palm sugar)
  *Apam Balik (Pancake turnover stuffed with a sugary peanut filing)

Malaysian Poultry-in-Motion

• *Butter Chicken with Garlic Rice (Chicken cooked in a creamy curry leaves sauce served with rice cooked with garlic cloves)
• *Turmeric fried Chicken with Blue Herb Rice (Chicken marinated in turmeric cooked in coconut milk gravy served with rice coloured in blue from butterfly pea flower)

Sweet Old Malay Desserts

• *Sago Pudding (Sago cooked in palm sugar and coconut milk)
• *Onde Onde (Glutinous rice balls flavoured with pandan juice filled with palm sugar and coated with shredded coconut)
  *Bubur Cha Cha (Sweet potato and yam cooked in coconut milk)

Asian Street Wraps

• *Popiah (Spring roll – paper thin crepe wrapper stuffed with cooked shredded vegetable filing)
• *Wonton (Dumpling stuffed with chicken and water chestnut filling)
  *Vietnamese Rice Paper Rolls (Rice paper rolls wrapped with shrimp and vegetable filling)

Malaysian Grill Classics

• *Ayam Percik (Grilled marinated chicken with lemongrass, ginger, galangal & candlenuts)
• *Ikan Bakar (Grill Fish with Tamarind Sauce)
• *Nyonya Udang Bakar (Nyonya Grill Prawns with Chili Paste)

Malay Feast

• *Kari Kambing Masala (Lamb Curry Masala)
• *Ayam Masak Kurma (Chicken Kurma)
• *Sayur Lodeh (Mix Vegetables in Coconut Milk)

Malay Kenduri

• *Nasi Hujan Panas (Rainbow Rice)
• *Ayam Masak Kuzi (Chicken cooked in Tomato & Herbs)
• *Udang Masak Percik Kuih (Grilled marinated prwans with lemongrass, ginger, galangal & candlenuts)
  *Acar Nenas Masak Kuning (Braised Pickled Pineapple)

Malaysian Flavours 1

• *Otak-Otak (Aromatic Fish Custard)
• *Ayam Masak Lemak Nenas (Chicken & Pineapple Curry)
• *Sambal Tumis Udang (Spicy Chili Prawns)

Malaysian Flavours 2

• *Ikan Assam Pedas (Spicy Sour Fish)
• *Sambal Udang (Prawn in Sambal Paste)
• *Ayam Panggang (Spicy Roast Chicken)

Malaysian Roti Delights

• *Roti Jala with Chicken Curry (Netted Pancakes)
• *Roti Canai with Dahl Curry (Indian Flatbread)
• *Murtabak with Chicken & Potato filing (Panfried Stuffed bread)

Malaysian Platter

• *Gulai Ikan Tengirri (Seet & Sour Fish Mackerel Curry)
• *Nasi Dagang (Steam rice in coconut milk, lemongrass & fenugreek seeds)
• *Solok Lada (Chili pepper stuffed with a mixture of grated coconut, fish fillets & coconut milk)

Programa

• 10am-12pm Class:
• 9:45 am: Arrive at our Cooking School
• 10:00 am: Our Chef instructor introduces the recipes and explains the ingredients and preparation methods
• 10:30 am: Cooking class starts
• 12:00 pm: End of cooking class