[LIVE STREAM] MOCA COOKS: Malaysian-Style Turmeric Salmon with Chef Mei Chau of Aux Epices and Grace Young

Join us virtually to learn the art of cooking Malaysian-Style Turmeric Salmon with Chef Mei Chau, owner of Aux Epices in Manhattan’s Chinatown and Grace Young, author of the award-winning cookbook “Stir-Frying to the Sky’s Edge.” This virtual class covers all the steps you need to make a classic Malaysian turmeric-ginger paste. Once made it holds in the fridge or freezer and when combined with a little coconut milk makes a quick sauce for Malaysian Turmeric Salmon or shrimp and can even be used to marinate chicken. This is one of Mei’s most popular recipes and a foolproof way to enjoy moist and delicious salmon that’s super easy. Mei and Grace will also share some tips for handling lemongrass and turmeric and how to boost your immune system with spices.

While the turmeric paste is cooking, Mei will discuss her work with Welcome to Chinatown—a grassroots initiative to purchase and deliver meals from New York City’s Chinatown restaurants to essential workers, and Grace will share her latest project “Coronavirus: Chinatown Stories” documenting what’s happening in Chinatown and her acclaimed “Wok Therapist” video, which just won the 2020 James Beard Media Award. This cooking party is facilitated by Herb Tam, MOCA Curator and Director of Exhibitions.

Please note that you will need to have your ingredients pre-measured and ready for the session. The recipe will also require a blender or a small food processor, silicone spatula or wooden spoon. The ingredient list and detailed preparation steps will be accessible in a downloadable link in the registration email.


This program is brought to you by MOCA friends and partners, including Bloomberg Philanthropies.











When: Mon., June 8, 2020 at 4:00 pm
Where: Museum of Chinese in America
215 Centre St.
212-619-4785
Price: Free, donations welcome
Buy tickets/get more info now
See other events in these categories:

Join us virtually to learn the art of cooking Malaysian-Style Turmeric Salmon with Chef Mei Chau, owner of Aux Epices in Manhattan’s Chinatown and Grace Young, author of the award-winning cookbook “Stir-Frying to the Sky’s Edge.” This virtual class covers all the steps you need to make a classic Malaysian turmeric-ginger paste. Once made it holds in the fridge or freezer and when combined with a little coconut milk makes a quick sauce for Malaysian Turmeric Salmon or shrimp and can even be used to marinate chicken. This is one of Mei’s most popular recipes and a foolproof way to enjoy moist and delicious salmon that’s super easy. Mei and Grace will also share some tips for handling lemongrass and turmeric and how to boost your immune system with spices.

While the turmeric paste is cooking, Mei will discuss her work with Welcome to Chinatown—a grassroots initiative to purchase and deliver meals from New York City’s Chinatown restaurants to essential workers, and Grace will share her latest project “Coronavirus: Chinatown Stories” documenting what’s happening in Chinatown and her acclaimed “Wok Therapist” video, which just won the 2020 James Beard Media Award. This cooking party is facilitated by Herb Tam, MOCA Curator and Director of Exhibitions.

Please note that you will need to have your ingredients pre-measured and ready for the session. The recipe will also require a blender or a small food processor, silicone spatula or wooden spoon. The ingredient list and detailed preparation steps will be accessible in a downloadable link in the registration email.


This program is brought to you by MOCA friends and partners, including Bloomberg Philanthropies.

Buy tickets/get more info now