I never thought that the highlight of my Penang holiday trip would be a cooking class.
Although already an ardent and adventurous homecook myself, the whole half day experience of going to the market, preparing the ingredients and cooking still left a big impression that I know would be valuable to my cooking repertoire.
I have always regarded Malaysian and Nonya cuisine as just one of the many chili and spice-laden Southeast Asian cusines with a bit of Chinese influence. But after taking this class, I realized Malaysian cuisine has its own identity and distinct flavor.
I now know how a Malaysian curry is different from a Cambodian or Thai Curry even if the use of spices is the same; how a rich and thick an authentic Beef Rendang should taste.
Learning from Nazlina would definitely make all the laborious preparation of a good home-cooked Nonya meal worth a try back home.
