Guest Chef Ranie Saidi: Everyday Malaysian Cooking Class

About this course

The class examines the techniques and flavour combinations behind Malaysian home cooking, including red curry, tomato rice, green bean and seaweed salad, pickled pineapple, and peanut sauce. It introduces agak-agak, a Malaysian approach based on tasting and adjusting to balance sweet, sour, salty, spicy, creamy, aromatic, nutty and pungent flavours rather than following recipes rigidly. Teaching covers the preparation of the listed dishes, with a question-and-answer session held over dinner.

What you'll learn

• Apply the agak-agak approach to tasting and adjusting Malaysian flavours.
• Prepare a Malaysian red curry sauce for ayam kenduri kahwin.
• Make nasi tomato and assess its flavour balance.
• Prepare pickled pineapple, a green bean and seaweed salad, and peanut sauce.
• Recognise how sweet, sour, salty, spicy, creamy, aromatic, nutty and pungent flavours interact in Malaysian cooking.

Is this course right for you?

The class is listed as suitable for all levels, so it is intended to accommodate learners with different degrees of cooking experience. Participation centres on exploring techniques, tasting and discussing flavour balance, with a question-and-answer session included.