Curry Laksa & Yong Tau Foo

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 include  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, the cook will ask whether you want egg noodles (mee) or rice noodles (mihun), and whether you want cockles or not. Cockles is a kind of marine mollusc; Malaysians like to eat them half-cooked and sometimes 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, Malaysians still eat it with a side of chilli: Shrimp Sambal Chili. We have a many types of chilli 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 red chilli, 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) with Sweet Sauce or curry noodles.

Yong Tau Foo is a traditional food for the Hakka Chinese ethnic group (which my family is). My family used to make this at least once every week!

These two dishes are some of the hardest and most time consuming traditional food of Malaysia. Not many Malaysians cook these at home often, but they are the top choices when eating out!


WHAT WILL YOU LEARN

In this menu, you will learn to make:

  1. Curry Laksa
  2. Shrimp Sambal Chili
  3. Yong Tau Foo
  4. Sweet Sauce
  5. Calamansi Lime Juice

You will learn how make curry paste from scratch using 10 different local spices. We will then make fish paste from a whole fresh fish and stuff them into fresh vegetables.


ITINERARY

Morning class

  • 9:00 am: Meet at our home. Enjoy a glass of flower tea & appetiser from our organic garden
  • 9:15 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.

 


PAYMENT

  • Your booking will be confirmed via email within 48 hours
  • Payment of USD 85 (RM 350) is then made via Paypal or Bank Transfer
  • Additional charge for market tour with breakfast (USD 20/RM 100) and hotel pick-up (USD 25/ RM 100)

GETTING HERE

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

TRAIN: 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

PICK-UP: We also offer pick-up from and back to your hotel at an additional price of USD 25.

ADDRESS
New Malaysian Kitchen
No.2, Jalan 11, Taman Lensen,
Cheras, 56000,
Kuala Lumpur, Malaysia

ABOUT THE LOCAL COOK

I’m Sara Khong, a professional cook and author of four cookbooks: Malaysian Meals In 30 Minutes, One Pot Wonders, 3 Ingredient Recipes, and Slow Cooker Recipes.

I'm passionate about making authentic Malaysian cuisine and growing herbs and spices in my edible garden. I look forward to share with you Malaysia's most popular dishes made in my family's kitchen!

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