Christina Arokiasamy Private Chef

Cooking Classes and Catering

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

Spices spread on a table

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

Welcome to the Tudor House Gourmet Cooking School. In 2022 take a culinary journey of Southeast Asian Cuisine through a hands-on cooking class with acclaimed chef and cookbook Author Christina Arokiasamy.

The Tudor House Gourmet Cooking School takes you on a storytelling journey in a beautifully decorated interior to give the inviting experience of Indonesian Archipelago, Malaysia, Thailand and the Islands of Bali.

Christina Arokiasamy’s cooking style reflects her creative use of spice, aromatics and complexity, offering you a combinations of flavors and tastes that evoke emotions.

Come as guests

Leave as friends

Global Plant-Forward Culinary SummitArokiasamy Christina

Join Christina
at the Global
Plant-Forward
Culinary Summit

The Malaysian Kitchen

Published by Houghton Mifflin Harcourt

Boston New York 2017

A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavor and easy to love. Chef and author Christina Arokiasamy brings it into the American home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces—simply thrown together in a blender—get you started on your way to these dishes that are so tasty and versatile you’ll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe.

Chef Christina Arokiasamy Cooking Image

FIVE GENERATIONS IN THE SPICE TRADE

CHRISTINA AROKIASAMY 

(Aro keeya samee)

The foods of Malaysia carry with them the aromas and flavors of the lands of Southeast Asia. I have dedicated myself to sharing these culinary treasures with people around the world. This flavorful journey can happen in your home using my cookbook, online for my video demonstrations, or at my cooking classes in the Seattle area.

– Chef Christina Arokiasamy

Recipes

Kopi Tiam Pork Tenderloin in Black Pepper Sauce

Kopi Tiam Pork Tenderloin in Black Pepper Sauce

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Hainan cuisine made its way to British Malaya in the late 1800s through cooks who ventured to this colony in search of greener pastures. Working in expatriate homes, camps and for wealthy Europeans, they soon mastered the culinary skills to make familiar European food such as roasts, soups and bread. Over time, the inevitable fusion of European and Chinese came to be known as Hainanese cuisine.
Baked Ratatouille

Baked Ratatouille in Dutch Oven

Baked Ratatouille in Dutch Oven Ingredients2 medium yellow onions, about 2 cups chopped3 bell peppers, preferably 1 each of yellow, green, and red6 cloves garlic6 small zucchini, about 2 lbs total2 small-to-medium…
The Perfect Butter Pie Dough

The Perfect Butter Pie Dough

The Perfect Butter Pie Dough Ingredients6 oz. (1-1/2 cups) unbleached all-purpose flour1 tsp. granulated sugar3/8 tsp. table salt4 oz. (8 Tbs.) cold unsalted European butter, cut into 3/4-inch pieces3 to 4…
Pumkin Nutmeg Cake

Pumpkin Nutmeg Cake

Pumpkin Nutmeg Cake Ingredients:1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan9 1/2 oz, (2 1/2 cups) cake flour; more for the pan1 1/2 tsp. baking powder1/2 tsp.…

What the Press is saying

SEATTLE-BASED CHEF AND COOKING INSTRUCTOR CHRISTINA AROKIASAMY CALLS curry a comfort food, just like beef stew. “A spicy sauce, light or rich, with vegetables, meat and/or seafood, curries can be the best braised dishes you’ll ever taste,”

Seattle Times"CHRISTINA AROKIASAMY’S tales are transporting, as when she talks about her childhood in Kuala Lumpur, picking fresh curry leaves on daily walks."
People Magazine"The author of The Malaysian Kitchen offers a quick side dish that ‘will complement anything you bring to the table"
The Washington Post"Sweet soy sauce and Thai basil give this spicy dish an authentic flavor."