Food is the Star of The Cooking Class in Kuala Lumpur
The Asian supermarket where Amy shops, Uwajamaya, stocks an amazing quantity of noddles, fresh and dried. The fresh noodles in the refrigerated packages in the photo are about the same revelation to the tongue as freshly-made pasta noodles compared to dried spaghetti in a blue box. But typical Malaysian sauces such as the Rendang or Laksa, are bold enough in flavor to enjoy over dried noodles if fresh aren't easy to find. It's not uncommon to eat rice and noodles at one meal.
The service of the Laksa is easy to set up ahead of time with the garnishes of noodles, sprouts, mint leaves and shrimp in small bowls. The sauce is poured over just before serving so the garnishes are still crisp and seem fresh and the shrimp is not over cooked. Amy describes a Laksa party she wants to give because it's so visually beautiful, no hard and fast rules on the condiments so is suited to letting guests make their own bowl with whatever combinations please them. That's very helpful with vegetarians, pescaterians or gluten free guests.
"Nothing says I love you like crab," says Amy. She serves Dungenesss Crab, a Northwest specialty as popular or may be more so than King Salmon, to her favorite people frequently and they never complain. They hope that's what she's serving.
She describes the way she likes to do it most with a little creme fraiche or mayonnaise with lemon, sel gris and cayenne, but on this occasion adds a splash of freshly squeezed ginger juice for a leading Asian aroma as the nose approaches the bite on a lettuce leaf.
Fish, Fish and more Fish The markets in Malaysia offer many varieties of fish prepared ahead or to order. Just about any fish or shellfish is served with chile sauce, a favorite style. Chefs take great pride in their unique sauce whose recipe may have been passed down through several generations and is a guarded secret. You can improvise a recipe for this specialty with your own favorite chile salsa (or barbeque sauce) and a nice juicy fish.