Penang Food Reimagined (Raw Vegan, Oil-Free, Online, Self-Paced Course)

Make Penang Food Which Is Full of Heart & Flavour (without oil or high heat)!

• Are you looking for raw vegan Asian food filled with an explosion of flavours?
• Have you ever wished you could create raw vegan instant hits in a much healthier way without using any oil?
• Do you want to convince your family & friends that raw vegan food is not boring?
• Are you in search of a bit more versatility in your raw vegan kitchen?
• Do you miss eating Penang food such as Char Kueh Teow, Oh Chien & Asam Laksa after becoming raw vegan?

Look no further. This Penang Food Reimagined course might be right for you!

In this raw vegan Penang Food Reimagined course, you’ll discover:

✅ How to make the essential sauce for Penang Chee Cheong Fun without the need for fermented shrimp.

✅ A much simpler way of making Choi Poh which works wonderfully in your Char Kueh Teow & Oh Chien recipes.

✅ How to use an "urban hippie" ingredient that will result in a thick, fluffy Apam Balik (Asian pancake) which will leave you dreaming about it all day, pg. 14

✅ A clever trick on how to make a raw vegan egg for your Penang dishes. Only 3 ingredients, that's it.

✅ A powerful "twist" on coming up with the one of the most popular street food snacks in Penang - Muar Chee. You'll be surprised how the texture is so close to the traditional version, without any nasties.

✅ How you can easily recreate this epic drink that has been around in Penang for more than 100 years! (without any artificial or chemical colourings)

✅ The one ingredient that you might have never thought of to include in your Char Kueh Teow sauce which will make a world of difference.

Here’s what you get immediately from the Penang Food Reimagined Course:

• A 44-page PDF course booklet containing recipes, photos, tips & techniques on how to make every raw vegan Penang dish taste fantastic.
• Bonus recipe card on fun ways to use the Hoisin Sauce.
• 24 Video Tutorials to guide you in recreating the magic of Penang in your own kitchen.
  

Enjoy making all these diverse Penang dishes the raw vegan way!

1. Breakfast: Penang Chee Cheong Fun (Rice Noodle Rolls)
2. Lunch: Asam Laksa (Tangy Rice Noodle Soup)
3. Dinner: Char Kueh Teow (Fried Flat Rice Noodles)
4. Supper: Oh Chien (Oyster Omelette)
5. Snack: Apam Balik (Fluffy Pancake)
6. Snack: Buckwheat Muar Chee (Glutinous Rice Balls)
7. Snack: Black Sesame Muar Chee
8. Snack: Almond Muar Chee
9. Drink: Ais Tingkap (Window Sherbet)
10. Condiment: Cheatin’ Choi Poh (Preserved Radish)
11. Sauce: Chilli Sauce 
12. Sauce: Hae Koh (Shrimp Paste)
13. Sauce: Hoisin Sauce 
14. Filling: Creamed Corn 
15. How To Sprout Buckwheat
16. How To Make Irish Moss Paste

(Scroll through the photos after the poster to discover these raw vegan Penang renditions which will keep you coming back for more!)

About Raw Chef Yin - Raw Vegan Celebrity Chef & Educator

Raw Chef Yin is Malaysia’s very own raw vegan celebrity chef, bestselling author and TEDx speaker. She has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.

As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions internationally and locally including London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.

She presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food”.

Raw Chef Yin was selected to represent Malaysia at the world-class Massachusetts Institute of Technology Beyond Food Bootcamp that is working towards solving the world’s food challenges.

Vegan festival goers might recognise her as she has presented at the various vegan festivals all over the world including:

- Perth Vegan Expo

- Brighton Vegan Summer Festival

- Bali Vegan Festival

- Singapore Vegan Festival

- World Vegan Day

- Malaysia Vegan Festival

She has been featured in numerous media publications such as LIVEKINDLY, PBN Food, The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German) and has also appeared on national radio shows including BFM: The Business Radio Station, Matic.FM, eFM and Aforadio.

Together with raw vegan French Chef Tina Barrat, Raw Chef Yin has introduced creative, nutritious fine dining experiences to excited audiences in both Hong Kong and Malaysia.

In 2020, she launched various online courses including Raw Vegan Cheese and How To Make Tempeh From Scratch where people all over the world can now discover how to make delicious raw vegan cheese as well as beautiful tempeh.

One of her latest online courses is Mouthwatering Korean Dishes, possibly the first raw vegan Korean course in English!

Then there's also the deliciously decadent dairy-free Ice Cream course where you get everything you need to get started on making amazing frozen treats.

Would you like to Master The Art of Raw Vegan Japanese Cuisine? You can do so with Raw Chef Yin!

Or create showstopping holiday foods with the Christmas Showstoppers course!

If you love Thai food, you should totally check out - Tantalising Thai: A Raw Vegan Approach To Vibrant Thai Dishes course.

Into spicy dishes? Make sure you get the Essential Indian Raw Vegan Uncooking Course!

Her published eBooks include:

1. Raw Vegan Delights: Asian Edition

2. Fun with Asian Raw Food

3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020)

4. Fun with Vegan Cheese

5. Fun with Asian Raw Food 2

6. Fun with Asian Raw Food 3

If you have a sweet tooth, get her bestselling, bilingual print book on desserts: Guilt-free Desserts. It's in two-in-one English and Chinese book.

Watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show or buy her award-winning books, enrol in one of her online, self-paced courses or attend one of her pop-up dining experiences.

❓FREQUENTLY ASKED QUESTIONS (FAQ)❓

1. How do I pay for the course?

You can pay via credit card, debit card or PayPal.

2. I'm in Malaysia. Can I pay via ATM?

This eCommerce system has been set in place, so we ask that you pay via this Gumroad platform. No, you cannot pay via ATM. However if you have an ATM card, that should double up as a debit card in Malaysia so how about using that instead?

3. Can I download the videos?

Yes. In fact, I would recommend you do so for easy and quick viewing of the video tutorials.

4. Can I stream the videos?

Yes, although it's recommended to use a desktop computer or laptop to stream the videos.

5. Are the videos pre-recorded?

Yes, they are pre-recorded. This is a self-paced course, so you can choose to complete it at your own pace, anywhere and at any time as long as you have an Internet connection.

5. Is everything raw vegan?

Yes, nothing is heated above 45 Celsius.

6. Do I need any special equipment to make this?
You need:

• Cutting board & knife
• Food processor
• Blender, preferably high speed
• Dehydrator

7. Are these recipes gluten-free?

The recipes are gluten-free if you use gluten-free miso and gluten-free soy sauce or coconut aminos. 

9. Are there nut-free recipes?

The majority of the recipes are nut-free. Here's the list that are nut-free or have have nut-free options:

• Breakfast: Penang Chee Cheong Fun (Rice Noodle Rolls)
• Lunch: Asam Laksa (Tangy Rice Noodle Soup)
• Dinner: Char Kueh Teow (Fried Flat Rice Noodles)
• Supper: Oh Chien (Oyster Omelette)
• Snack: Buckwheat Muar Chee (Glutinous Rice Balls)
• Snack: Black Sesame Muar Chee
• Drink: Ais Tingkap (Window Sherbet)
• Condiment: Cheatin’ Choi Poh (Preserved Radish)
• Sauce: Chilli Sauce 
• Sauce: Hae Koh (Shrimp Paste)
• Sauce: Hoisin Sauce 
• Filling: Creamed Corn 

10. Are the recipes oil-free?
Yes, they are all oil-free.

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Investment:

Regular price: USD75

My in-person classes are usually USD90 for 3 recipes so this online course is a good deal! 

Thank you for your interest in purchasing our online course. Before you make your purchase, we kindly ask that you carefully read our refund policy outlined below.

NO REFUNDS

Due to the digital nature of our course, all sales are final. Once you have gained access to the course materials, we are unable to offer refunds, exchanges, or cancellations. By making a purchase, you agree to these terms.

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