We sailed into the historic city of Georgetown on the
island of Penang off the Malaysian mainland where we cooked with a local, Chef
Samuel.
Up early as Chef Samuel picked us up at 7.30am from the port gate and drove
Sandy and I some 20min to the city’s oldest food markets in the Kampung
Baharu sector for a local breakfast of sweet cold coffee (tasted like the little Japanese coffee lollies) followed by a duck and egg soup in a dark soy sauce and
a prawn noodle dish (a bit like Pad Thai) spicy and so yum.
If this is a taste sampler
of what’s to come, bring it on Chef Samuel.
Off now hitting
the markets to get all the fresh ingredients for the days cooking class. On
the menu to learn is Penang Hokkien Mee - Prawn Bisque Noodle, Ayam Rendang - Malaysian Spiced Dry Chicken Curry, Ngo Hiang Loh
Bak - Nyonya Five-Spice Pork Roll.
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