Being invited into a traditional Malay home for a Malaysian cooking class with a well-known chef was a perfect foodie experience in Langkawi.
I always wondered how to cook beef rendang, the famous spicy beef that is ubiquitous in Indonesia and Malaysia. During our cooking class in Langkawi, Cook With Shuk, we were able to learn how to cook beef rendang, even if it was a speedy version of the generally slow cooked dish.
I can’t really remember when I first tasted pho in Vietnam. I imagine it was some time in 2009, during our first trip, and most likely in Saigon. Since that time, though, I have been infatuated with the concept of pho, most notably in eating as much pho as possible while in Vietnam. But, I have always been curious how to make pho.
But I thought I had some knowledge on the topic. I understand the basics of pho and bun cha, and even know some food words in Vietnamese. The ingredients, and how to cook some of the most iconic Vietnamese foods, though, remained elusive. That is, until we attended a cooking class in Hanoi.
I never knew how to make fresh pasta, but always wanted to learn. Yummy Italy offered us the chance to learn how to make pasta in Italy, and I welcomed the chance.
One problem: we were learning in the kitchen of a Michelin star restaurant, alongside a famous American chef. I was intimidated to say the least.