Online Class

Vegetarian Optional

Malaysian Kitchen: Rendang

Sat | May 22, 2021 | 2–5P PT

Teacher Tracy Goh

Tracy Goh's Malaysian cooking is the stuff of local legends. In this class, she will lead you through all aspects of making her coveted recipe for Rendang.
Making this richly flavored stew, native to the Minangkabau people, is a patient, multistep process. For Tracy's rendang, you'll braise beef, chicken, or jackfruit in coconut milk with an intoxicating blend of spices and aromatics, with luscious results worthy of any special occasion.
This menu features two side dishes: Acar Timun, a refreshing quick pickle to contrast the rich stew, and Nasi Lemak, rice fragrant with coconut milk and pandan, to add texture while soaking up the delicious sauce. Anchovy Sambal and Tracy's No-fail Boiled Eggs complete the meal.
This class offers an optional ingredient kit to keep your shopping trips to a minimum. Instructions for picking up the kit will be emailed after your purchase.

Menu | Recipes

A Complex Malaysian-Indonesian Coconut Based Stew

Vegetarian Rendang
A Complex Malaysian-Indonesian Coconut Based Stew

Acar Timun
Quick Pickle Salad

Nasi Lemak
Coconut Rice, Anchovy Sambal, Boiled or Fried Eggs

Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list

Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 12 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teacher

Tracy Goh

TRACY GOH was born and raised in Damansara Utama, near Malaysia’s capital city of Kuala Lumpur. Food was a medium of love and played a central role in family bonding. Her working mother insisted on cooking wonderful family dinners after 10-hour workdays. The Goh family also enjoyed food-motivated road trips where Tracy’s father would drive for hours to taste the freshest seafood in a fishing village or a popular noodle soup from a hawker cart. Growing up among Malaysia’s multicultural population, Tracy’s early exposure to a broad variety of cuisines had cultivated her sensitive palate and an appreciation for complex flavors from a young age. Her cooking skills, however, were limited to electric rice cooker meals and cup noodles until she left home to study in Australia in her early 20’s.
While studying abroad, Tracy learned to cook simple meals from online recipes and many international phone calls with her mother. She eventually graduated from dorm room cooking to more advanced recipes. Her culinary exploits reached a new level when an opportunity to live and work in San Francisco presented in 2012. In an attempt to meet like-minded food enthusiasts in a new country, Tracy posted photos of her traditional cooking on Instagram under the @EatWithTracy handle and invited curious but eager strangers to experience Malaysian flavors in her one-bedroom apartment. The small dinner parties quickly turned into frequent pop-ups with 20 to 60 guests at rented venues. Tracy realized that she could be filling a gap in the market for Southeast Asian cuisines. She began to focus full-time on promoting Malaysian cuisine in the Bay Area. By the end of 2018, Tracy had served several thousand guests in more than 500 pop-ups held around the city. Support from the local community became the impetus for opening Damansara, her first brick and mortar Malaysian restaurant in San Francisco.