Penang Pickles, Spices & Cooking

Early morning, transfer from hotel to meet up with the Chef in Georgetown.
7.30am. Meet Ms. Nazlina & start the tour with a local breakfast, either Chinese or Indian cuisine. We would sit at local coffee shops or simply eat at the alley, like the locals do. Sip your cooling "teh tarik" or hot local coffee, accompanied by roti canai, spring rolls or curry mee or whatever you fancy.Then, we would cover several markets in the city center, including the one at Campbell Street, Chow Rasta and other temporary vendors that line the street between them. Items on sale would differ over the months. There are many festivals here, we would see specialty cakes and cookies during Chinese New Year, moon cakes and lanterns during the Autumn festival and also praying paraphernalia during Hungry Ghost Festival. Walk back to Nazlina Spice for cooking class, allowing you to experience cooking in traditional Malay style.
There are no canned or packet ingredients here - you even straddle a traditional coconut scraper to extract the flesh of the coconut and squeeze it by hand to make coconut milk.
Nazlina guides you through the process of making a seriously tasty menu of seafood curry, stir-fried flat rice noodles with prawns and a dessert called bubur cha-cha.
Then comes the best part - sitting down to sample the culinary offerings.