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. Lisa and Pann will demonstrate key techniques and you will prepare a variety of dishes from Chef Norman’s best-selling cookbook, Amazing Malaysian. Norman previously taught at the Food School and recommended Leesa and Pan as future chef tutors after eating at their café in the Jewellery Quarter.
Recipes will be adapted for vegetarians. Recipes will differ from November 2018 and January 2019 sessions. 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’.
Typical recipes may include:
- Kari Ayam Kapitan (Chicken Kapitan Curry)
- Kari Makanan Laut (Aromatic Seafood Curry)
- Roti Canai (Malaysian Flat Bread)
- Char Kuey Teow (Wok Fried Noodles with Prawns)