Master the elements of Malaysian cooking£59.99
OMA IS YOUR PLACE TO EXPERIMENT
LEARN TO COOK MALAYSIAN
Step into a Malaysian Kitchen with everything you need to know to take your cooking to the next level.
Discover the authentic flavours of Malaysia, read stories and recipes from the experts and learn with video masterclasses from Norman Musa.
BITESIZE LEARNING | FREE DELIVERY | FOR ALL LEVELS
What’s Included? Click the images
The Oma Volume
Stories and recipes from masters of Malaysian food, including:
- An Introduction to Malaysian cuisine by Haliza Hashim-Doyle
- Sharing Malaysian cuisine by Sue and Kat of Makan Malaysia
- Recipes such as Otak Otak, Chicken Satay, Nasi Goreng and much more
Included in this course:
- Tamarind Paste – 227g (v)(gf)
- Dried Galangal – 19g (v)(gf)
- Dark Coconut Sugar – 450g (v)(gf)
- Organic Ghee – 350g (gf)
- Whole Kashmiri Chilli (v) (gf)
- Shrimp Paste – 100g (gf)
- Blue Pea Flower – 4g (v) (gf)
Members Area Access
Your platform hub with ingredient deep dives, additional recipes and 4 video tutorials from Norman Musa:
- Roti Canai
- Sarawak Laksa
- Beef Rendang
- Nasi Kerabu
Have some questions about our courses?View FAQS
Meet our contributors
A Kuala Lumpur global food ambassador and author of several cookbooks Norman teaches the fundamentals behind 4 of Malaysias classic dishes.
Malaysian Journalist and TV3 presenter, Haliza looks at the cultural diversity of Malaysia and it's cuisine.
Sambal producer behind Mak Tok, Will highlights the importance of Sambal in Malaysian cuisine.
Malaysian Caterers, Sue and Kat share their experience throwing the perfect Malaysian Feast.
Masters of Malaysian Chef, Rene shines a light on street food in Malaysia.
Sambal maker behind Dapur Mariae and passionate home cook, Mariae takes a look a the significance of lemongrass in Malaysian cooking
North Indian Kitchen