Malaysian food reflects the country’s diverse ethnic makeup and cultural history; its renowned Nyonya cuisine emerged from a delicious fusion of Malay ingredients, Chinese techniques and East Indian spices. Grace Chow was born in Malaysia and has been enthusiastically cooking since she was 10 years old. Now retired after teaching for more than 35 years, she is happy to share a lifetime of passion for preparing traditional Malaysian dishes.
For this fun, hands-on class, Grace will be teaching how to make an authentic Singaporean-style Kari Ayam (Chicken Curry), with tender chicken, potatoes and hard boiled eggs in a rich, golden coconut curry gravy infused with shallots, lime leaves and Malaysian curry spices. Participants will also learn how to make a simple, aromatic basmati rice pilaf with vegetables, raisins & spices, a cooling cucumber & yogurt raita, and warm chapati flatbreads to mop up all the delicious gravy.
Grace Chow taught English as a Second Language (ESL) for the Toronto District School Board, including a popular ESL Cooking & Baking class, from 1987 until retiring in 2015. Grace continues to teach part time with Parkdale Intercultural Association and University Settlement. In 2012, Grace hosted a sold-out Malaysian Curry Drop-In Dinner at The Depanneur, and is excited to be back to share her cooking with more people.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes & workshops.
Learn more about Cooking Classes at The Depanneur