Arriving back in Kuching and checking into Carpenters GH again, it was nice to have a hot shower, a comfy air conditioned room with proper beds and absolutely no cockerels! Following a quick meal in the nearby Chinese restaurant, it was time to return to the guesthouse to try and catch up on some sleep.
Through the guesthouse we had booked on ‘Bumbu’ cookery course for the next day. So after a lazy morning we met up with our instructors and set off for the local market to get supplies for the meal. It is always nice to do a market tour with people who know what everything is; our knowledge is certainly increasing, but we still encounter the odd thing that we are not sure of. With our baskets loaded with supplies we headed to the kitchen to begin our lesson. The meal cooked in the class changes everyday; we would be cooking chicken and potato curry Malaysian style and fern cooked with chilli and shrimp paste (Debs not being a fish lover gave the shrimp paste a miss). For dessert we were having fresh pineapple and a coconut jelly desert that tasted very similar to Blancmange. The class was very entertaining, especially as it took place within a traditional family home. Debs, who is not known for her cooking confidence, got well stuck in, with only one slight moment of panic during the frying stages and the meal we produced was really good. After countless hotels and restaurants it was really nice to be eating a meal that we had prepared ourselves, albeit under the watchful eye of our instructors. Feeling slightly over full, we said goodbye to our hosts and returned to the guesthouse.
Our last full day in Kuching was spent booking accommodation at Bako National Park, return flights to mainland Malaysia and visiting the large Sunday market (for some reason the Sunday market starts on Saturday). We have had a really good time in Kuching, but the promise of rainforest, pitcher plants and rare proboscis monkeys beckons, so our next stop is Bako National Park.
Next: Bako NP
Through the guesthouse we had booked on ‘Bumbu’ cookery course for the next day. So after a lazy morning we met up with our instructors and set off for the local market to get supplies for the meal. It is always nice to do a market tour with people who know what everything is; our knowledge is certainly increasing, but we still encounter the odd thing that we are not sure of. With our baskets loaded with supplies we headed to the kitchen to begin our lesson. The meal cooked in the class changes everyday; we would be cooking chicken and potato curry Malaysian style and fern cooked with chilli and shrimp paste (Debs not being a fish lover gave the shrimp paste a miss). For dessert we were having fresh pineapple and a coconut jelly desert that tasted very similar to Blancmange. The class was very entertaining, especially as it took place within a traditional family home. Debs, who is not known for her cooking confidence, got well stuck in, with only one slight moment of panic during the frying stages and the meal we produced was really good. After countless hotels and restaurants it was really nice to be eating a meal that we had prepared ourselves, albeit under the watchful eye of our instructors. Feeling slightly over full, we said goodbye to our hosts and returned to the guesthouse.
Our last full day in Kuching was spent booking accommodation at Bako National Park, return flights to mainland Malaysia and visiting the large Sunday market (for some reason the Sunday market starts on Saturday). We have had a really good time in Kuching, but the promise of rainforest, pitcher plants and rare proboscis monkeys beckons, so our next stop is Bako National Park.
Next: Bako NP
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