Mark & I have been sticking around home lately, not because there are no more Penang stories to tell, but because we have been busy doing this...
We're undergoing intensive culinary training to master home-style Malaysian cooking.
The training is not from any cooking school, but from the top "chef" in Penang - my mom. Who better than a kitchen soldier like my mom - a knife in one hand, a pestle in the other, clouds of smoke and steam engulfing her, not eating until the mission is complete. Then there's me - sneezing from the chili powder, crying over onions and coughing my way out from the burning oil in the wet kitchen.
It's been tough, but the rewards are plenty.
The first, and most important - Sambal Belacan - the quintessential ingredient, and complimentary relish, to many Malaysian dishes.
You can’t say you have tasted Malaysian food without giving sambal belacan a try. For the story and the recipe, click over to Season with Spice..