Curry Laksa & Yong Tau Foo Cooking Class in Kuala Lumpur KL

Learn to make Curry Laksa and Yong Tau Foo at a Malaysian family home. You will learn how make curry paste from scratch using 10 different local spices (many can be seen in our edible garden). We will then make fish paste from a whole fresh fish and stuff them into fresh vegetables.

curry laksa yong tau foo

WHAT MAKES OUR CLASS UNIQUE?

  • Cook in a small group of maximum 5 people
  • Take home your own recipe book
  • Cook and dine in a real Malaysian home
  • Learn traditional cooking & the local way of life
  • Explore a tropical edible garden

MENU

Curry Laksa Mee (Coconut Rice with Spicy Condiment/ 马来咖喱面)

Shrimp Sambal Chili (Chili Sauce with Dried Shrimps)

Yong Tau Foo (Vegetables Stuffed with Fish Paste)

Limau Asam Boi (Calamansi Lime Juice with Sour Plum)

WHAT WE WILL DO

Start your morning at a Malaysian home just 20 minutes away from the heart of KL. I will welcome you with a glass of flower tea and delicious appetiser from the garden. Before we cook, we will explore my organic edible garden with over 50 herbs, spices, and flowers used in everyday Malaysian cooking.

We will see, touch, smell, and taste a variety of local plants like blue flower, curry leaves, and turmeric. We may even harvest laksa leaves that we will use in our cooking!

In the kitchen where my family cooks, we will learn how to make curry laksa, yong tau foo, shrimp chili oil, and calamansi lime juice. I will introduce you to essential produce for our cooking such as galangal and belacan (shrimp paste)

With my expert guidance, we will pound spices with a pestle and mortar belonging to my grandmother, make curry soup using 10 local spices and make fish paste from a whole fresh fish.

Finally, it's time to enjoy a delicious meal we made together and chit-chat about Malaysian food, culture, and lifestyle.

You will leave with a full stomach, knowledge of Malaysia's food and plants, cooking skills, and a recipe booklet so that you can cook Malaysian food for your family and friends back home!

Make one of Malaysia's healthiest meal
Make one of Malaysia's healthiest meal
Make fish paste from scratch from a whole fresh fish
Make fish paste from scratch from a whole fresh fish
Learn how to stuff fish paste into vegetables
Learn how to stuff fish paste into vegetables
Make curry paste from 10 spices & get a recipe booklet
Make curry paste from 10 spices & get a recipe booklet
Harvest laksa leaves from our organic edible garden
Harvest laksa leaves from our organic edible garden
Make a glass of refreshing drink to pair with spicy curry
Make a glass of refreshing drink to pair with spicy curry
Enjoy homemade curry laksa mee and yong tau foo with a local family
Enjoy homemade curry laksa mee and yong tau foo with a local family

ABOUT CURRY LAKSA & YONG TAU FOO

Curry Laksa is listed in Lonely Planet’s Ultimate Eatlist book lists as the second best food experience in the world. The soup is made from spices and coconut milk; while the ingredients includes  noodles, fried tofu, cockles, long beans, and chicken. It’s a complicated dish that’s why it’s so delicious!

When you order a bowl of curry noodles, you'll normally asked the choice of noodles (egg or rice noodles) and whether you want cockles or not. Cockles is a kind of marine molusc; Malaysians like to eat it half-cooked and sometime bloody. It's an acquired taste; so this is something we won't use in our class.

We will make the curry paste from scratch using tropical herbs such as lemongrass, galangal, and candlenut. Though this is a curry noodle and should be spicy enough, Malaysian still eat it with a side of chilli: Shrimp Sambal Chilli. We have a many types of chili sauce in Malaysia, this particular one is made with dried shrimps.

This noodle goes extremely well with Yong Tau Foo (literally means 'stuffed tofu'). Fresh vegetables such as chilli peppers, ladies fingers, brinjal, and tofu are stuffed with fish paste and then pan-fried. In Malaysian hawker stalls, it's normally served with chee cheong fun (rice noodles) in Sweet Sauce or curry noodles.

We'll enjoy the spicy curry noodles and savoury yong tau foo with a glass of refreshing juice. Limau Asam Boi (Lime Juice With Calamansi Lime) is a tangy-sweet drink that is popular in Malaysia and Singapore.

This menu consist two of the most time consuming traditional food of Malaysia. Modern Malaysians do not cook this at home often, but they are the top choices when eating out!


TIME

Morning class

  • 9:00 am: Meet at our home. Enjoy traditional breakfast & a glass of flower tea from our organic garden
  • 9:20 am: Garden tour
  • 9:45 am: Cooking Class
  • 12:30 pm: Eat!
  • 1:00 pm: End of session

Note: Market tour (at an additional price) starts at 8 am 

Afternoon Class at 2 pm is available with minimum of 3 people.

 


ADDITIONAL SERVICES

  • Additional charge for market tour with breakfast (USD 20/RM 100) and/or hotel pick-up (USD 25/ RM 100)

WHERE WE WILL MEET

My home is just 20 minutes train ride away from the city centre (Bukit Bintang MRT Station). Take a train to Taman Connaught MRT Station and exit at Gate C. We will pick you up there. Ticket fee: ~USD 1 (RM 3.10)

For convenience, take a GRAB taxi (like UBER) directly to the school (recommended). It's about 20 minutes ride from the city. Taxi Fee: ~ USD 6 (RM 25)

We also offer pick-up from and back to your hotel at an additional price of USD 25 (RM 100).

GOOD TO KNOW

What's included?

  • Tea and appetiser from the garden
  • Garden tour
  • Recipe booklet
  • Cooking materials
  • Lunch

How to make payment?

  • Book a date using the below form
  • Your booking will be confirmed via email within 24 hours
  • Make full payment via Paypal or Bank Transfer
  • Alternatively, make 50% payment as deposit. Pay the remainder fees at the class
  • We will make 100% refund if 3 days notice is given

BOOK A CLASS

TIME: 9:00 am - 1:00 pm

DURATION: 4 hours

CAPACITY: 1 - 5 people

PRICE: USD 90/ RM 350

Booking Form