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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

.......

Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

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 Washington, where we invite you to take a culinary journey through a hands-on cooking class with acclaimed chef and cookbook author Christina Arokiasamy.

The Spice Merchant’s Daughter – chef Christina Arokiasamy, trademark for true and unique Southeast Asian cooking and dining experience, immerses you in an evening gateway into a visual and sensory feast you’ll never forget. Having been awarded many industry accolades and topped many gastronomes’ scoreboards, chef Christina Arokiasamy (Aro-Kia-Sammi) highly acclaimed class attracts people from all over America to imbibe in the secrets of her exquisite flavors, stories and traditions; you would otherwise have to take a flight to Southeast Asia to experience.

Whether you are a beginner or an accomplished cook looking to expand your repertoire, you are bound to have an enjoyable time grinding spices, cutting aromatics, creating master sauces and sambals, learning to use the wok or stone mortar and pestle. Savor an exquisite meal afterwards unlike anything you’re ever tasted. “Please think of my class as your home away from home, whenever you cook here, you are among friends” –

Christina Arokiasamy

 

April 26-28, 2022 | Napa, CA

Global Plant-Forward Culinary SummitContact Arokiasamy Christina - The Malaysian Kitchen

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.

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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

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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.
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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…
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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…
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What the Press is saying

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These Malaysia-born chefs are bringing local flavours to the global stage BY SHARUNA SEGAREN 08 AUG 2022

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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,”

Oprah"Think you can’t cook Malaysian food? Too complicated? Wouldn’t know where to start? Think again! This spicy, tangy, vibrant cuisine is well within reach if you have a copy of chef Christina Arokiasamy’s new cookbook."
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"
Publishers Weekly"Arokiasamy, a Malaysian native, professional chef, and cooking instructor, showcases a flavorful array of Malaysian dishes in this enticing and accessible collection."
The Huffington Post"Chef Christina was born and raised in Malaysia, is the author of “The Spice Merchants Daughter” and is also considered a spice expert, coming from 5 generations of spice merchants."
King 5"A stunning new cookbook takes home cooks on a culinary adventure to the heart of Southeast Asia. In The Malaysian Kitchen, chef and author Christina Arokiasamy shares recipes for incredible dishes that are as simple as they are delicious."
The Food Republic"Think you can’t cook Malaysian food? Too complicated? Wouldn’t know where to start? Think again! This spicy, tangy, vibrant cuisine is well within reach if you have a copy of chef Christina Arokiasamy’s new cookbook."
NBC"Chef Christina Arokiasamy is a fifth-generation descendant of a family of spice merchants. She grew up in Kuala Lumpur, trained in Bali and Thailand, and today makes her home in Seattle, Washington."
CBS"Arokiasamy — a renowned chef, author and spice expert — is spearheading the Malaysia Kitchen Program, working to promote the accessibility and convenience of the country’s cuisine and products to U.S. consumers."
Yahoo Style"Galangal, the fragrant ingredient popular in cuisines across Asia, tends to get lumped in with ginger. It makes sense: They’re closely related to one another (galangal is sometimes called “blue ginger”), both are rhizomes (knobby, underground stems that sprout roots and shoots), and both have long been thought to have medicinal properties."
The Washington Post"Sweet soy sauce and Thai basil give this spicy dish an authentic flavor."
Star MagazineMalaysian-born chef Christina Arokiasamy was offered a cookbook deal after appearing on the Food Network in the US as host of Bespoke Malaysian Kitchen based on the idea that she would be introducing and teaching Malaysian dishes to Americans.