Secret (tropical) Garden

The drive up the Batu Ferringhi coast to Teluk Bahang is pretty on most days with blue skies and even bluer and sometimes green waters reminding those who live on the island that they are blessed. Before arriving in Teluk Bahang town, slow down and to your left, is a “secret garden” on a hill which serves as a sound lesson in creating a classroom of all things nature. Here, you can stroll amidst the foliage and learn new names of flowers, insects and make friends with tadpoles, frogs, and other blessed friends of nature. With a whiff of spice(s) in the air, you want to learn more about the smells and beautiful dishes you can whip up with them and all these can be fulfilled in other corners of the garden. A cooking school where chefs like Viji, Nyonya Su Pei and Rohana make it a joy to master a local dish or two and partake of it, is found in the grounds. Also perched on a wooden deck, is yet another spot to chill, where you can take it the gentle breezes of the Andaman Sea as you nibble into Thai-inspired canapés or even savour a full Thai lunch or dinner. Even the shopaholics are not forgotten in this tropical paradise, for a retail outlet stocked with many Malaysiana items await.

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For now though, lets focus on this weekend’s happenings,  where a “Poison Garden” is taking shape and will be unveiled. The project, is a collaboration between the Tropical Spice Garden and Lithuanian designer Tauras S. The small theme garden is said to reveal the rich history humans co-existing with plants that heal, thrill and kill! Details in the poster below and please remember to RSVP if you are attending.
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 Photos courtesy of the Tropical Spice Garden

Nyonya Nibbles

They are up at the crack of dawn making Nyonya kuihs (cakes made by the Straits-born Peranakan Chinese) which are so fine and delectable. Located along the hard-to-park Burma Road, there is also mercifully a backdoor entrance to Li Er Cafe which fronts (!) the Pulau Tikus Market. An open kitchen offers visitors a first-hand look at how some of their childhood favourite eats are prepared.

Deep-fried Chinese crullers (Yu Char Kway or You Tiao) are being pressed and prepared from fresh dough for take-aways.

While my picks for the day were the Kuih Kosui (steamed in Chinese tea cups and rolled in desicated coconut) and Kuih Talam (twin-layered and also steamed in green and white),  the aromatic sambal ikan bilis which is served with the iconic Nasi Lemak, assails the senses and can go on record as having proven its weight in gold previously.

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George Town

She has been a safe harbour to travellers for centuries, many of whom ended up calling her home and enjoying their days in the sun and being surrounded by water. Today she is a cosmopolitan city where travellers still fly, sail or drive in droves. While her silhouette has been altered greatly by man-made developments, she still has plenty to offer by way of experiences, panoramas and exquisite flavours. This is my George Town!img_6621

Christmas Countdown

As Christmas nears,  the reality of rising costs is likely to be felt when baking festive treats calls for high-quality staples. I have been reminded by many good bakers that one should never compromise on butter especially when making Sugee (or semolina) Cake and Jam Tarts. The brand of choice among the discerning is either Golden Churn or SCS Butter which in recent years, have both escalated in price. It would be interesting to see in the coming weeks if there will be substitutions or lower quality butter or margarine applied to time-tested recipes. I can safely say that Miss Cate my sugee cake sifu (teacher) will likely maintain her impeccable baking standards and continue showering us with her moist and buttery semolina delights this year.

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Time-out in Tambun

Bukit Tambun on mainland Penang is only a 45-minute ride from George Town on a traffic-clear day. The drive to this fishing village is one which is akin to taking a chill pill. Swaying coconut trees, cool breezes and a laid-back way of life greet any stressed out person driving into the village. Defences are let down as one takes in the slip-slap of the waves while fishermen take off or return on their boats. The healthy and green mangroves also lend a sense of calm to the senses as one delves into fresh seafood offerings at the various eateries built on stilts.

The star dish of the day was the Crab Fried Rice recommended by Ed for my crustacean-loving friends.
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Mainly tales from Penang