100% of ticket sales for this class will be donated to the Austin Justice Coalition. The Austin Justice Coalition is a Racial Justice Group that educates and builds community power for people of color who live in Austin, Texas that need support, community, and liberation during a time of systemic injustice in America.

Date: Sunday, June 12th
Time: 6pm Eastern/3pm Pacific
Donation: Starts at $15/household
Platform: Live and interactive cooking class via Zoom

What are we making in this virtual cooking class?

Asam Laksa

Teh Tarik Twist (cocktail)

Asam Laksa is one of the most popular noodles dishes in Malaysia. It is a specialty of the Malaysian island Penang. Asam is Malaysian for sour, so you can expect a sour, spicy soup. Asam Laksa works especially well in the summer because it has tropical flavors from pineapple and mint.

I know that the last time Nicolai taught a class, he donated his portion of tickets sales to a non-profit. For this class, I just asked him who he wanted to send all of the ticket sales for the class to. He said the Austin Justice Coalition. While this class is priced at $15, you can give more than that. If there is an increment you would like to donate that isn’t list, please contact me and I will add that amount for you to select.

Nicolai always has nasi lemak and some drool-worthy chicken satay on offer when he pops up as Penang Shack in Austin. And sometimes he has laksa too! 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!

You may not be very familiar with some of these ingredients. 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.

• Belacan: Belacan is Malaysian fermented shrimp paste. It is sold in block form.

• Kesum (rau ram): This is an herb commonly used in Southeast Asian and Northeast Indian cooking. It is often referred to as Vietnamese coriander or laksa leaf. If you can’t find this ingredients you can use cilantro instead.

• Chinese dried red chilies: If you took Nico’s last class, you probably have some leftover–unless you have been making a lot of sambal!

• Tamarind paste: You should be able to find this product in almost any Asian market. You can probably find a jarred tamarind paste or tamarind concentrate at most well-stocked grocery stores.

• Noodles: You can’t have a noodle soup without noodles! If you can guy, get thick, round rice noodles. They may be labeled as Vietnamese udon. Or you can just buy regular udon noodles. Fresh noodles are preferred. Or you could buy these.

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.

Equipement Needed:

• Knife

• Cutting board

• Pot for the soup

• Veggie peeler

Ingredients: (A list of the exact quantities needed will be sent within 24 hours of purchasing the class)

• Lemongrass

• 1 whole mackerel

• Kesum leaves (rau ram)

  • can substitute cilantro

• Shallots

• Galangal

  • can substitute fresh ginger

• Belacan

  • can substitute dried shrimp

• Chinese dried red chili

• Fresh Thai chiles

• Fresh mint

• Pineapple

• Green leaf lettuce

• Tamarind paste

• Noodles

  • Thick, round rice noodles. Fresh are preferred. They might be labeled Vietnamese udon. You can also buy regular udon noodles.

• Neutral oil (canola, grapeseed, etc)

• Cucumber

• Lime

• Salt

• Black Tea Bags

• Condensed milk

• Baileys

• Vodka

• Ice