Laksamania with Malaysian Cook Agnes Chin
Enjoy an afternoon of South Asian spicy flavour, in various forms. Learn about the popular Laksa soup in one of its different varieties. Agnes Chin – a native of Sarawak, a Malaysian state on Borneo – will lead a step-by-step preparation of Sarawak Laksa, known for its complex blend of spices and herbs, and the use of sambal belachan (a chili condiment of shrimp paste, garlic, chili and lime juice).
Chin will discuss the different varieties of this Southeast Asian iconic spicy soup, beloved across Malaysia and Singapore, but made slightly different in each region. Chin will also demonstrate the versatility of laksa as a marinate and paste, inviting everyone’s participation in wrapping dumplings.
Afterward, everyone will get a chance taste Sarawak Laksa in 3-ways for a delicious late lunch/afternoon snack.
1) Laksa with Dumpling
2) Laksa Otak Otak (grilled fish meat wrapped in banana leaf) with fish crackers
3) Laksa Cookies
To encourage everyone to enjoy Laksa at home, all participants will receive a pack of the prepared Laksa paste and some Laksa cookies to take home.
Chin grew up in Sarawak in Malaysian Borneo and Hawaii. She is the co-founder of Cookie Smiles, a Hong Kong social enterprise that supports charities for the disadvantaged. She is also the director of Complete Deelite, a cake decoration and baking supply shop. She also launched the Edible Artists Global Academy Association, a platform supporting a community of culinary artisans, cake artists, home bakers and cooks.
Details
Date: 20 May 2023 (Sat)
Time: 2pm-4pm
Venue: Cookie Smiles, 3/F, On Lan Centre, 11-15 On Lan Street, Central, Hong Kong
Cost:
- HKD400 for Slow Food members
- HKD450 per person for non-members, includes 1 year membership to Slow Food
This event is first-paid, first-served. Those who register without making payment risk forfeiting their spots. For those who have paid but wish to withdraw, refund is not available unless there are special circumstances.