For our second stop on our February trip around the world, we are going from Costa Rice to Malaysia. We will be making nasi lemak and a jungle bird cocktail. Many would argue that Nasi Lemak is the national dish of Malaysia. It’s a dish of bold flavors and textures – fragrant rice, boiled egg, crispy anchovies, fried peanuts, sliced cucumber, and sambal. That’s right, we are making our own sambal! There are some many more types of sambal than the one sold by Huy Fong – which is a pantry staple of mine. But it’s time to branch out. That’s what these classes are all about anyway…

Not only will this be my first time making nasi lemak, it will also be my first time cooking with pandan leaves. Pandan is frequently used in Malaysian cooking, and we will be cooking the rice in coconut milk and pandan. It will give the rice a very unique aroma, which we will be experiencing together, perhaps for the first time, from our own home kitchens. And don’t forget about that jungle bird – dark rum, campari, lime juice and pineapple juice. Yum!

Date: Saturday, February 12th
Time: 5pm Eastern/2pm Pacific
Price: $20/household
Platform: Live and interactive cooking class via Zoom

Nicolai always has nasi lemak and some drool-worthy chicken satay on offer when he pops up as Penang Shack in Austin. I always love when someone wants to teach us one of their signature dishes. It’s not about hiding secrets, it’s about experiencing new food and broadening your horizons no matter your geographic location!

Some of these ingredients, you may be less familiar with. Don’t worry, Nicolai was thinking of you and he put together a guide so that you know what to buy. If you do have an Asian market(s) nearby, it will be much more cost efficient to buy these items in-store vs ordering online.

Pandan Leaves: If you can’t get these fresh at your local Asian market, they should be in the freezer section of the store. Otherwise, you can buy them dried online.

Dried Anchovies: These will be fried for a crispy texture, as well as used in the sambal. Vegetarians, just omit this ingredient and you will be fine. You can also buy these at any Asian market, or online. If you need an idea of what to do with extra dried anchovies, I can give you a somen noodle soup recipe from a previous class. Or you can just make them your new favorite drinking snack!

Raw, skin on peanuts: Normally peanuts are sold roasted, so Nicolai wanted to try to help you get the raw ones because we are going to fry them too. You should be able to find them at most Asian markets. If you can’t, you can order them online: Here is one option. I think you can also find them at Natural Grocers if they are in your state. And, thankfully Nuts.com lives up to its name and they also sell them. Or you can just buy roasted peanuts at a store.

Dried Red Chinese Chili (for the sambal): You should these at your local Asian market. If you need to order them online, here is one option. In-store, they will usually just be listed as dried red chili.

Tamarind paste: Again, no trouble finding this if there is an Asian market in your are. But if there isn’t, you want to get something like this.

As always, just email me if you have any questions about anything! Especially if some of these recommendations won’t arrive in-time for you to cook with for the class.

Special Equipement Needed:

• Blender

• Cocktail shaker

• Rice cooker (or small pot)

Ingredients: exact quantities will be sent within 24 hours of purchasing the class

• Campari

• Dark Rum

• Pineapple juice (fresh if possible)

• Lime juice (fresh if possible)

• Demerara syrup (regular simple syrup is also fine)

• Pineapple leaf or wedge (optional garnish)

• Lemongrass

• Pandan Leaves

• Coconut milk

• Long grain jasmine rice

• Eggs

• Dried Anchovy

• Raw, skin on peanuts

• Cucumber

• Garlic

• Fresh Thai chili

• Dried red Chinese chili

• Shallot

• Tamarind Paste

• Palm sugar or brown sugar

• Banana leaf (optional)

• Canola oil or peanut oil