About the Host
If you’ve never experienced Malaysian food (or even if you have), prepare to meet your spirit guide through this world-class cuisine. Since first opening its doors in 2015, Chef Kyo Pang’s Lower East Side restaurant, Kopitiam, has turned into one of the city’s most acclaimed Southeast Asian culinary destinations, earning glowing praise from the food press as a NY Times Critics’ Pick along the way. Born in Penang, Malaysia, Chef Pang began her culinary education as a kid cooking with her grandfather at his coffee shop. In 2008, she relocated to the US – first to L.A. and then New York – both to further pursue her culinary career and to avoid persecution in her home country, where it’s illegal to be gay. In 2015, she opened Kopitiam, and has been wowing the NYC food world ever since. In 2018, she beat out tens of thousands of NYC restaurant chefs to win Eater’s ultra-prestigious “Chef of the Year” Award, and she followed it up with back-to-back semifinalist nominations for James Beard’s “Best Chef: New York State” Award in 2019 and 2020.
About the Event
In this chefstream, Chef Pang livestreamed from her home kitchen as she taught us how to cook two of her favorite dishes from Kopitiam’s menu: Smashed Cucumber Salad & Hainanese Chicken with Rice Balls, both of which work particularly well for the home cook. And, as is the case at every chefstream, she answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!
Appetizer: Smashed Cucumber Salad
Entrée: Hainanese Chicken with Rice Balls
- What does my ticket get me?
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In addition to getting unlimited viewing access to the on-demand recording of this class, where Chef Pang demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.
- How long does this class take?
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From start to finish, this class ran 1hr 30min.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Large pot
- Medium saucepan
- Sieve
- Rice cooker or medium pot
- Blender or food processor
- Sharp knife & cutting board
- Mixing bowls
- Small bowls for ingredients
- Measuring cups & spoons
- Mixing spoon
- Spatula
- Whisk
- What ingredients will be needed?
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In addition to the following kitchen staples – soy sauce, granulated sugar, ground turmeric, neutral oil (e.g. canola or vegetable), sea salt, sesame oil, and white distilled vinegar – Chef Pang used the following ingredients listed below:
- Chicken leg quarters
- Chicken broth
- Chili oil (optional)
- Chinese black vinegar (optional)
- Cilantro (optional)
- Fresh ginger
- Garlic
- Glutinous rice (optional)
- Jasmine rice
- Limes
- Long red chilis (optional)
- Pandan leaf (optional)
- Persian cucumbers
- Scallions
- Sesame seeds
- Sichuan peppercorn oil (optional)
- Thai chilies or red serrano peppers (optional)
- Unsalted butter
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