Introduction to Malaysian Cuisine (3hr)

About this course

The class introduces core Malaysian cooking methods through the preparation of curry pastes, using a pestle and mortar to combine herbs and spices from scratch. It also covers seasoning principles and how to heat a wok correctly for stir-frying vegetables and meat while balancing flavour and texture. Learners work at individual chopping and preparation stations, with cooking at the hob carried out in pairs. Knife skills, ingredient use and wider technique questions are also addressed during the session.

What you'll learn

• Prepare a Malaysian curry paste using a pestle and mortar
• Identify and use herbs and spices associated with Malaysian seasoning
• Apply knife skills when preparing ingredients
• Control wok heat and stir-fry vegetables and meat
• Balance flavours and textures in Malaysian dishes

Is this course right for you?

The class is suitable for all experience levels, including total beginners and seasoned cooks. It combines individual preparation with paired cooking at the hob, within a group setting of typically 6 to 12 learners.

• Suitable for learners with no previous cooking experience
• Cooking at the hob takes place in pairs
• The class includes knife work

Before you go

• Learners are advised to bring a suitable container for taking home leftovers.
• The menu may include nuts, shellfish, gluten and egg. Alternative recipes and ingredients can be provided for allergies when arranged in advance.
• Vegetarian requirements can be accommodated.