Popular Malaysian Hawker Food - Curry Laksa

, Hundred Spice Malaysian Chef

Learn to make one of Malaysia's most popular hawker/street-food dishes - Curry Laksa.  For those of you who have never experienced it,  Curry Laksa is a large bowl of noodles,  with chicken and various seafood toppings bathed in a decadent mild coconut curry broth.  You'll learn how to use fresh and dried chillies, shallots, galangal, and stinky (read: delicious) shrimp paste to create your very own spice paste that is the foundation of making a scrumptious pot of laksa. If you enjoy cooking and entertaining,  this class is for you:  A laksa dinner party is an event unlike any you've ever thrown - all the ingredients are laid out on a table,  and each guest assembles their very own bowl based on their own preference. Not your typical cooking class,  this is an exploration of the varied spices, herbs and aromatics used in the East. 

 

Schedule
  • Malaysian Cooking - by Auria's Malaysian Kitchen

    Ger-Nis Culinary & Herb Center

    540 President Street, Suite 2E
    Brooklyn, NY

    You'll learn:

    1.  How to make your very own spice paste. 

    2.  How to slow cook the spice paste until it's completely cooked and why it's not wise to undercook this.

    3.  What the options are for various toppings.  I'll share what I know and then discuss some of your ideas.

    4.  How to prepare the various ingredients.

    5.  About all the different fresh garnishes.

    7.  How to assemble a bowl.

    Aug
    16
    Thu, August 16th, 2012

    7:00 pm - 9:30 pm EDT

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Auria Abraham

Hundred Spice Malaysian Chef

I was born and raised in a tiny little town in Malaysia called Seremban. Every day at 5pm, my dad would come out to the yard, point a finger at me and say "you! In the kitchen with your mother!" Ugh! I resented the fact that my brothers got to stay outside for a couple more hours and play, while I had to be in the kitchen. But now I see that he had a plan! My mom was a tough head chef - for months all I did was wash rice, and peel and chop onions, garlic and ginger. After a while, she let me peel and cut up the potatoes. Then it was the veggies. Besides the Malayali and Sinhalese influences, my beautiful mom's cooking was also colored by the fact that we lived in Malaysia, a wonderful melting pot of cultures - Chinese, Malay, and Portuguese food concepts crept into our daily home-cooked meals. I am so blessed to have grown up in her kitchen and watched her cook all these years. I would love to share this with you.

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    Ger-Nis Culinary &...

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