Vegetarian Malay Cooking

Emilie Hardman

Instructor bio [+]

Trained as a sociologist and experienced as an archivist, Emilie Hardman took a circuitous route into the food world, where she contributes to many food magazines and websites, authors an award-winning blog, reviews restaurants, and teaches baking, cooking, and guided tasting classes. Combining classroom experience at the Natural Gourmet Institute and Cambridge School of Culinary Arts with production management experience at Whole Foods, Emilie ran her own custom vegan baked goods business for two years. She is currently working on a cookbook of internationally inspired vegan desserts.


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Malaysian cuisine is largely unexplored in the United States. There is much to appreciate, however, in this especially multicultural cuisine, which features unique dishes that arise from the melding of the culinary traditions of the array of ethnic groups in Malaysia, including native Malay, Indians, Chinese, and the Nyonya. In this class we will cook several Malay dishes as we discuss Malaysian cuisine and examine the cultural influences that have shaped it. Though traditional Malay cooking relies heavily upon several fish- and shrimp-based products, the class will be a fully vegetarian one, and will offer insight into creating depth and dimension in flavor with plant-based sources. Limited to 16.
Sec. 01: 1 Saturday, 10:00 am-1:00 pm. Jan. 23, 42 Brattle St. | $71
MALA–01
$71.00
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