San Francisco Bay Area-based (or -bound) readers eager to learn how to cook some of the Malaysian foods we've written about on this blog should check out classes offered by Malaysian cooking instructor Linda Tay Esposito.
Linda and I began corresponding by email several months ago, and I had the pleasure of meeting her in person at last weekend's Asian Culinary Forum symposium 'Asian Food Beyond Borders'. I was heartened to hear from Linda that she doesn't 'dumb down' Malaysian food for her students. In other words, if you sign up for a class expect to be working with belacan (expect also, from Linda's experience, to fall in love with the flavor that this stinky ingredient lends to foods) to create authentic Malaysian dishes. Linda says that in the time she's been teaching Malaysian food she's garnered a core of regular students who return again and again not only to cook, but to eat.
Check out Linda's Malaysia/Singapore/Indonesian class menus, which cover an impressive amount of ground (she teaches other Asian cuisines as well). There are whole classes devoted to laksa, Nyonya dishes, peninsular east coast Malay specialties, Ramadan foods, and street foods. Also, have a look at her blog, where she posts Malaysian (and other) recipes.