Malaysian Spice Cookery with Linda Tay Esposito

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Spices are essential to a flavorful meal. Join guest chef Linda Tay Esposito for class on creating foundational Malaysian blends.

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Linda Tay Esposito’s memories of her grandmother always include the vibrant smell of her aromatic curry powder. Sitting on a little stool in the indoor-outdoor kitchen, she roasted spices in a huge wok that was perched over a clay charcoal stove. After she blended and roasted the spices, she would have Linda and her cousins fill recycled ketchup glass bottles with the curry powder her customers travelled from all around to buy. And every birthday, baby new moon, Lunar New Year and Winter Solstice Festival, Linda’s grandmother would make a beautiful pot of golden curry chicken with her famous curry powder Linda even arrived in the US for college with a bottle of her grandmother’s curry powder, the last bottle she got from her.

Linda’s Ah Ma never left Linda her recipe, so Linda recreated it from the memory of smell. In this livestream class Linda will now teach you how to roast, grind and blend her curry powder and how use it to make that same chicken curry of her childhood. We’ll also make rice, made fragrant with ghee-bloomed spices, to serve along side. While we cook, Linda will discuss about the use of spices more generally in Malaysia’s Nyonya cuisine.

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 17 years, Linda has shared her passion and knowledge of South East Asian cuisines in the Bay Area. She also teaches at 18 Reasons, a non profit community cooking school, as well as at the SF Cooking School. Previously, she taught at The Cooking School at Cavallo Point, Sur La Table, and Whole Foods Market. She was also a lead chef at Parties That Cook where she taught global cuisines in a lively team building setting.

Outside of teaching, Linda is a food business consultant with a focus on building equitable food systems through the intersectional lens of food, sustainability and equity. Most recently she led the development of La Cocina Municipal Marketplace, an innovative model of conscious, community-led development, offering economic opportunity for low income, women entrepreneurs, while creating jobs and delicious, affordable food for the community. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, as well as a long career in product development and marketing in consumer technology, banking and CPG.

Linda is a member of the Good Food Foundation Advisory Board, and sits on their equity task force. In her free time, she plants hard-to-find Asian herbs at the community garden at Fort Mason.

Please visit her @flavor_explosions on Instagram.

Bonus: All attendees of this class will receive a 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. Cook-along information will be sent out at least one week prior to class.

After class, you will receive a recording of the event, as well as a packet with recipes and resources. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

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