Learn how to cook Malaysian or South East Asian cuisine

From 35 € /h

Hi there, I'm a Malaysian-born Australian who loves cooking, tasting delicious food and exploring new cuisines. I have lived in 4 different countries and travelled to more than 40 countries, my passion is multicultural cuisine. I have hosted cooking workshops in the Maastricht GGI community and cooked for family and friends on several occasions. I love to share my culture through food. Currently, I'm the business owner of Makan Makan and would like to teach people about different spices and flavours used in South East Asian cuisine. I can offer classes on making Malaysian staples such as nasi lemak with curry chicken or beef rendang, hainanese chicken rice, sambal kangkung, chicken satay, curry laksa, or Thai favourites such as pineapple fried rice, pad thai, green curry or red curry with duck and lychees, or Vietnamese food such as beef pho noodle soup, vermicelli noodle salad with lemongrass chicken or Indonesian nasi kunyit, eggplant balado, ayam bakar, rendang, mee goreng, etc. I will explain the significance of having specific spices in each dish and the aromas that accompany them. You will learn new recipes for a starter, main dish and dessert to cook for your families at home. So, join me on this culinary journey to South East Asia and I'll make sure it will be a memorable one.

Location

Use Ctrl + wheel to zoom!

At student's location :

Around Maastricht, Netherlands

At teacher's location :

Maastricht, Netherlands

Online from Netherlands

About Me

I'm an Australian with Malaysian heritage, now living and working for almost 6 years in the Netherlands. I'm also the business owner of Makan Makan, which is dedicated to sharing delicious Malaysian food with others and giving them a taste of authentic Malaysian cuisine. I love to explore the culinary arts from all around the world. Having a multicultural background, living in 4 countries and being an avid traveller has opened my eyes to a colourful palette, to learn and understand the ingredients that encompass delicious flavours and to utilise this knowledge in my cooking. With a background in science, I believe that food and science has a lot in common with one another and it has driven me to continue learning about the various techniques of cooking, whilst sharing my passion and knowledge to others.

Education

PhD in Bioengineering (University of Queensland)
Bachelor in Biomedical Engineering (Honours) (University of Melbourne)
Bachelor in Bioengineering exchange program (University of Illinois at Urbana-Champaign)

Experience / Qualifications

I was working as a postdoctoral researcher for 5 years and a senior scientist in a diagnostic company for 2.5 years before taking a break to pursue my passion in cooking.

I have hosted cooking workshops in Maastricht GGI events and have taught some cooking classes online. I'm currently pursuing a culinary course to further strengthen my knowledge and understanding in cooking.

I have cooked many different types of cuisine during my lifetime, such as Italian, French, Moroccan, Middle Eastern, Modern Australian, Indian, Chinese, Malaysian, Indonesian, Filipino, Thai, Vietnamese, Japanese, Korean, Belgian (Flemish/Wallonia), Limburgse (Burgundy) Dutch, Jamaican, Ethiopian (Eritrean) and many more.

Age

Teenagers (13-17 years old)

Adults (18-64 years old)

Seniors (65+ years old)

Student level

Beginner

Intermediate

Advanced

Duration

60 minutes

The class is taught in

English