“Easy Access ASEAN: Cooking Class (Malaysia)” was held from July 17 to August 2. To convey to ACH Monthly readers who were unable to join what the experience was like, I went to the ASEAN Culture House on August 2 to attend one of the classes.
The “Easy Access ASEAN: Cooking Class” is a program that promotes the culinary cultures of the ASEAN region by teaching the cooking of dishes from ASEAN member countries. Classes are taught by culinary experts and chefs from both ASEAN and Korea, and this month’s class on traditional Malaysian food was taught by an instructor named Ivy Tiung. The dishes covered during the class were butter prawn, flavored with curry leaves, and Apam Balik, a sweet Malaysian peanut pancake.
While the instructor demonstrated how to prepare these dishes, some participants filmed the process with their phones while others took notes, showing how genuinely interested they were in ASEAN cuisine. For my part, I did my best to follow along by frequently consulting the recipes. Whenever I had a question, I immediately received help from Ivy Tiung or one of the cooking staff, thanks to which I was able to complete both dishes with moderate success.
The first thought that came to mind afterwards was that I could easily make both dishes at home, because all the ingredients are readily available in Korea and both recipes are relatively straightforward. The class was also rewarding because not only did we learn how to prepare these dishes, but we also heard stories about Malaysia’s culinary culture. It truly was a feast for the eyes, ears and mouth!
The “Easy Access ASEAN: Cooking Class” was held in a clean, well-equipped facility where everyone abided by the safety guidelines to prevent the spread of COVID-19. It may have been because of my restricted lifestyle during the past few months, but this unique experience of ASEAN’s culinary culture definitely allowed me to temporarily forget about the fact that one cannot travel these days. It felt as if I had actually gone on a trip to Malaysia, and I returned to my everyday routine refreshed and energized.
Q. Please introduce yourself to the readers of ACH Monthly.
Hello! My name is Ivy Tiung, and I am from Malaysia. I operated a restaurant in Malaysia since 2008, but I now live in Korea since marrying my husband two years ago. In Korea, I sell Malaysia food online.
Q. Can you explain the dishes we will be making today?
Today, we will be making butter prawn and Apam Balik, or Malaysian peanut pancake. Malaysia is a multiethnic and multicultural country and has been particularly influenced by the cuisines of India and China. One dish that represents this harmonious cultural coexistence really well is butter prawn, which is made with prawns, popular in Malaysia, and Indian curry leaves.
The second dish, Apam Balik, is a street food that you’ll often see in Malaysia, Singapore, Indonesia and Brunei. It somewhat resembles the Korean hotteok or Susu Bukkumi (pan-fried sorghum cakes), to which sugar is added for extra sweetness.
Q. In a few minutes, you will be teaching Koreans about Malaysian food. Is there any Korean dish that you would like to learn?
I would have to say… Gamjatang. My family loves it. I’m pretty sure that a lot of Malaysians would find Gamjatang delicious. There’s a food called “Bak Kut Teh” in Malaysia that tastes similar to Gamjatang. On days that I crave Bak Kut Teh, I go eat Gamjatang!
Q. How does it feel to participate in the “Easy Access ASEAN: Cooking Class” as an instructor?
I’ve met many people since coming to live in Korea, but very few have had an adequate understanding of Malaysia. This is what motivates me to take any opportunity, including today’s class, to teach Koreans about Malaysian food. When cooking together, I can see that Koreans better understand Malaysian culture and feel more comfortable with it, and it also gives me the chance to socialize with Koreans. Most of all, I love being able to introduce the food and culture of my home country, which is what made preparing for the “Easy Access ASEAN: Cooking Class” all the more enjoyable.
KOREA FOUNDATION
