Appetizer - 1. Po Piah 2. Chick Pea and Spinach Fritters Po Piah is a very popular street food in my hometown of Seremban. It is somewhat like a summer roll - jicama, beansprouts and cucumber rolled into a lightly steamed flour wrapper flavored with shrimp, black bean sauce and chillies. This is a beautiful, fresh and flavorful start to any meal. There is one particular Po Piah hawker in the Seremban town square who has been selling them since I was a little girl. I absolutely love her Po Piah. Every year, on my trip home, I go looking for her, and eat at the temple of the Goddess of Po Piah. 2. Light and savory fritters served with a bright mango, red bell pepper and habanero coulis. A favorite amongst our appetizers and great for both vegetarians and non-vegetarians as well. Vegan.
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Main - Jumbo Shrimp Curry A trip home is not complete without lots and lots of seafood. The peninsula of Malaysia is surrounded by water on all sides, and so seafood plays a big part in our celebratory meals. This jumbo shrimp curry is my mother's recipe. It is served with Black Mustard and Fenugreek Semolina to soak up all that shrimpy goodness. A fresh cucumber salad to counter the heat and bright market greens round out the meal.
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Dessert - Caramelized Bananas with Spiced Toffee Sauce & Vanilla Ice-Cream Malaysians love deep fried bananas. Every afternoon around 3pm, little stands pop up here and there around town selling what we call "Goreng Pisang". This is my slightly healthier version - not deep fried but heated through to release the natural sweetness of the fruit and served with just a touch of spiced toffee sauce and ice-cream.

Laksa The ingredients are laid out on a large table and guests each assemble their own bowl of laksa beginning with their choice of noodles, toppings and then the delicious broth is poured over everything. This is a great meal for a party as there is a lot of discovery and togetherness in creating the individual bowls of laksa.
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Dessert Caramelized bananas with spiced toffee a la mode.
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Appetizer Po Piah - a popular Malaysian street offering. Shredded jicama and carrots, in a fine wheat pastry, garnished with fried shallots and cilantro and flavored with Hoisin and Sriracha.

Menu Items Laksa - one-bite rice noodles in a mild coconut curry gravy Poh Piah - shredded jicama & carrots in a paper thin casing with Hoisin and homemade shrimp stock. Nyonya Rojak - a traditional salad of cucumber, pineapple and sprouts with a peanut and fish sauce dressing. Sweet Chili Shrimp Cakes Beef Rendang Sliders - Rendang is a rich, flavorful slow-cooked beef dish found at night markets during festive occasions, chosen by CNN International as the number one dish of their 'World’s 50 Most Delicious Foods' list. An incredible treat for your guests. For dessert: Caramelized Bananas with Spiced Toffee Sticky Rice with Coconut Pandan Topping

Po Piah, Egg Curry, Spiced Ghee Rice, Cucumber Raita

Appetizer - Po Piah Shredded jicama, carrots and mushrooms in a steamed summer roll. Flavored with hoisin and Sriracha.
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Main - Banana Leaf Meal Spiced Ghee Rice with Roasted Cauliflower Root Vegetable Curry Deep Fried Bitter Melon & Yogurt-Cured Green Chillies Golden Lentils with Carrots & Potatoes Pumpkin with Dark Mustard Seeds
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Dessert - Lepat Pisang A delicate banana pudding, steamed in banana leaves with coconut and palm sugar.

Appetizer: Chick Pea and Spinach Fritters, served with Green Goddess Sauce -

Entree: Yellow Split Peas with Carrots & Potatoes, Collard Greens with Fenugreek, Brown Mustard & Coconut

Chicken Satay Authentic Malaysian Satay served with a sweet & spicy peanut dipping sauce and sticky rice cakes.
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Curried Short Ribs A spicy or mild coconut-ty curry - unlike its Thai or Indian counterparts, this Malaysian curry is unique in its distinct blend of spices. Served with semolina and a fresh cucumber salad.
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Caramelized bananas with cinnamon and clove toffee sauce Served a la mode

Chick Pea & Spinach Fritters Crisp fritters served with a vibrant mango, red bell pepper and habanero dipping sauce. Impossible to eat just one. Or ten.
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Malaysian Chicken Curry Chicken and potatoes in a coconut curry sauce. Malaysian curries are unique in their particular blend of spices. aromatics and coconut milk and completely unlike Thai and Indian curries. Chicken is on the bone for the best taste. Spicy or mild to suit your taste. Served with ghee rice.
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Vegetarian option - Silken tofu with sweet and spicy soy dressing Soft tofu, dressed in a delicious homemade hot and sweet soy dressing.
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Blanched Chinese Greens with Crisp Garlic Market fresh Chinese greens, blanched and topped with crunchy garlic - deceptively simple, and so very delicious.

Appetizers Po Piah - a paper thin wheat pastry filled with sautéed jicama and carrots, flavored with shrimp, Hoisin and hot sauce. Chicken Satay - made from an authentic Malaysian recipe from the township of Kajang which is famous for it's satay. Served with a spicy made-from-scratch peanut sauce, cucumbers and red onion.
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Main Longevity Noodles Following the Chinese tradition of serving noodles at a birthday celebration, we will create this dish using yellow egg noodles (symbolizing a golden long life. The noodles are served in an exquisite home-made shrimp stock, topped with various chicken and seafood bites and garnished beautifully with traditional Malaysian garnishes. We will also create a spicy sambal condiment to go with this dish.

Chick Pea & Spinach Fritters Light and savory fritters served with a mango, red bell pepper and habanero coulis. A favorite amongst our appetizers and great for both vegetarians and non-vegetarians as well. Vegan and gluten-free.
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Chicken Curry A coconut-based Malaysian-style chicken curry, showcasing the Indian and Eurasian influences with our unique blend of spices and aromatics, a Malaysian curry is unlike any other. On-the-bone chicken and potatoes in a delicious curry gravy made mild, medium or spicy to suit your tastes. Gluten-free. Served with Spiced Ghee Rice.
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Cucumber & Tomato Salad A refreshing salad to counter the heat of the curry - in a healthy and decadent yogurt dressing. So delicious your guests won't know it's healthy.
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Caramelized bananas with Spiced Toffee A light finish to the meal. Served a la mode.

Po Piah A popular Malaysian street food offering - shredded jicama and carrots in a fine wheat pastry roll, flavored with Hoisin and Sriracha, and garnished with shallots and cilantro.
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Salmon baked in Banana leaves Salmon cooked in a classic Malaysian style - as spicy or as mild as you would like it, this dish features the many flavorful aromatics of the East. Served with coconut rice and a cool cucumber salad.
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Caramelized Bananas with Spiced Toffee - Plated Served a la mode. A sweet finish to a great meal!

Mango Spice Sunset Mango nectar, jalapeño and bitters with Absolut Mango.
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Auria's Malaysian Kitchen Rum-a-rita Ron Barcelø, agave nectar and lime. Simple and divine.
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Chick Pea and Spinach Fritters Deceptively delicious, these are healthy for you as well. So good, you'll want to make a whole meal of them. Served with a bright mango, red bell pepper and habanero relish.

Po Piah This is a great way to start the class - we make a shredded jicama and carrot filling, then wrap our own rolls with a fine, wheat pastry. Flavored with Hoisin and Sriracha, and garnished with fried shallots and cilantro.
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Jumbo Shrimp Sambal Learn the secrets of making a tasty sambal dish. We blend traditional Malaysian aromatics (shallots, chiles, lemongrass, etc.) and make a sambal sauce with endless possibilities. We use shrimp in class because it cooks up quickly and makes a delicious and beautiful presentation for a dinner party, but once you've learned how to make it in class, you can put it on pretty much anything! Served with white rice and a beautiful cucumber salad with peppered yogurt dressing.
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Lepat Pisang A traditional Malaysian dessert - a coconut-ty banana pudding, wrapped in banana leaves and steamed. A really fun activity to get all your guests busy folding banana leaves.