Join Chef Norman Musa for a three-hour cookery masterclass at the Garden Museum and discover the vibrant flavours of Malaysian cuisine, with a special focus on delicious vegetarian dishes.
Guided by Chef Norman, you’ll learn authentic techniques, explore traditional ingredients, and prepare a selection of flavourful recipes that you can recreate at home. Whether you’re an experienced home cook or just beginning your culinary journey, this hands-on class offers a welcoming introduction to the art of Malaysian vegetarian cooking.
The class will end by sitting down to lunch together overlooking the museum’s courtyard garden to enjoy everything that has been prepared.
Sample Menu
Mushroom Rice
Fried rice served with grilled mushrooms and a soy-cured Freshlay Farms Golden Yolker egg yolk. A popular dish from Norman’s regular residency in London. Students will learn how to cook easy fried rice, cure the egg yolks, roast mushrooms and assemble the dish.
Aubergine, Soya Paste, Crushed Pro-Tempeh & Sambal
Baked aubergine rubbed with soya paste, topped with organic Pro-Tempeh crumbles, Malaysian sambal and crispy shallots. Students will learn more about Malaysian sambal and assemble the dish.
Stuffed Tofu
Fried tofu stuffed with blanched carrot, bean sprouts and cucumber served with sweet and spicy chilli dip topped with crushed peanuts. Students will learn how to prepare the dish and prepare a chilli dip from scratch.
Yee Sang Salad
The dish is from Norman’s Dutch cookbook – MALEISIË and the dish is for a celebration with colourful vegetables and dressing made of plum sauce, hoisin sauce and spices.
Murtabak
Famous Malaysian street food made of chickpeas (instead of minced meat), potatoes, eggs, herbs and Malaysian spices and served with curry dip and pickled onion slices.
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course
Free