Learn How to Make Ikan Masak Asam

Discover this Malaysian recipe of seasoned sea bass fillet with onions and chillies!


Diaspo
Diaspo
Instagram followers2k

1 hour Class size 1 to 300     label £15

Cook along live at home with Zal and learn her family's famous dish, Ikan Masak Asam. This is a generational recipe you cannot find on Google!

During this beginner-friendly cook along, you'll learn how to make an authentic Malaysian dish step-by-step. Along the way, you'll also learn the stories and history behind this heritage recipe.

Your host, Zal, was born and raised in Malaysia. Zal inherited cooking by virtue of being the eldest among 10 siblings (4 brothers, and 6 sisters). Today, Zal uses the wonderful techniques and culinary tips from her talented mother and continues to keep her love of food and cooking alive.

At the end of this fun virtual cooking class, you will have made a delicious and traditional Malay dish to dig into and will have a newfound secret family recipe to use whenever you're craving an explosion of flavour and deliciousness!


Knowledge required
Beginner-friendly!
 
What to bring
  • 2 x sea bass fillets.
  • 1 tsp turmeric powder.
  • Salt.
  • 80g tamarind pulp (to make 1 cup tamarind juice).
  • 2 x red onions.
  • 2 x red chillies.
  • 2 x green chillies (optional).
  • 2.5cm piece of ginger.
  • 6 x garlic cloves.
  • Oil for frying.
  • 1 tsp black peppercorns, lightly crushed.
Your teacher
Diaspo
Diaspo

Instagram followers2k

Diaspo exists to celebrate community and culture through cooking and craft. Our mission is to preserve heritage and tradition, by unlocking the experience and knowledge of those who have lived it.

We run live classes taught by those with decades of experience, so you can learn their steps, stories, and secrets. Each class is limited in size so you can meaningfully connect with your teachers, and get their step by step support.

Our teachers make up Diaspo, they have incredible stories and they've slowed down their whole process just to teach you.

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2024-05-03 15:00:00
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