Malaysian food is incredible. Its flavours and textures are dazzling. Sitting between India and China, the country has taken the best of both those food cultures and given them its own twist, along with a healthy freshness. Chef Norman Musa introduced Malaysian cooking to Harborne Food School but was poached by a restaurant in the Hague. However, Norman’s introduced us to his friends and colleagues, Pann and Leesa who will demonstrate key techniques as you prepare a variety of dishes from his best-selling cookbook, Amazing Malaysian. Pann and Leesa own a restaurant in the Jewellery Quarter serving authentic Malaysian food ( in the words of Leesa, ‘no sauces or MSG used’).
Recipes will be adapted for vegetarians.
The session will include lunch and a final meal of the food prepared accompanied by an optional glass of wine. Participants can purchase a signed copy of Norman’s book. Ken Hom describes this book as ‘Mouthwatering – the definitive book on Malaysian cookery’ and a national paper added that the book is an ‘exhaustive, elegant and deeply personal guide to one of the greatest food cultures on Earth’.