BORNEAN TABLE HANDS-ON COOKING EXPERIENCE
The South-East Asian island of Borneo is split among three countries – the Indonesian region of Kalimantan in the south, the Malaysian states of Sabah and Sarawak in the north, and the tiny state of Brunei, which is divided into two non-contiguous parts on the north coast. Its cultural diversity is reflected in its cuisine, which varies significantly from region to region and features an eclectic mix of historical influences, techniques and flavour combinations.
Trying the local delicacies is an essential part of visiting Borneo, just as much as exploring its wild, biodiverse landscapes. To give you a taste of what to expect, we’ve picked out the best dishes to try in Borneo.
About this class.
In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.
The menu for this class will be:
Renjis (turmeric lace pancake with spiced dried shrimp
Gattak -(green papaya win coconut milk)
Kullia (seafood in blackened coconut soup)
Daging masak kaliah (beef with spiced rice powder)
Sanggarah pappe (flattened fried bananas)
Nasi subut (rice with corn and sweet potato)
Ayam cincane (red grilled chicken with tamarind and spiced)
Gagaok (steamed rice cake with coconut sugar)
Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.
Please email us any dietary requirements