Paris International Cooking School
Hawkers Delight (Malaysian) Cooking Workshop
Interested in Malaysian food? We are proud to have Wanitha Tanasingam, Ambassodor of Malaysian Kitchen Australia, to join us and teaching our students some Malaysian food.

Hawkers delight
The story of the street fare from Penang.

Char Kway toew, A steamed rice noodles dish that is stir fried with a lot of chinese ingredients but than it showcases itself as a truly Malaysian dish when a hot sambal, signature of the malay chilli paste is used also.

Samosa, That sound like a traditional Indian fare , however the technique that is used and the ingredients that come together to make this samosa reinforces that once the cuisine is adopted that it takes on the influences of the county that it is cooked in.

Satay, A malay main stay , discovers the spices that are used to make this Malaysian must have recipe and to top it off a peanut sauce base ( kway satay) that is actually without coconut cream.

Mee Goreng. A traditional Chinese contribution , is the wheat noodle and soy sauce ,the participants wil be shown the correct technique of stir frying and will discover all the intricate malaysian condiments that are used to make this dish a must have in your cooking repertoire

In Term 4, 2011,
Malaysian Hawkers Delight Cooking Workshops Sunday 2.30pm - 7.30pm Date: 23rd October 2011
Course code: 1148B Teacher: Ms. Wanitha Tanasingam
Cost $125 (including all ingredients)

To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Classes are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 12.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the ice cream and sorbet at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)