I wish I could say we have been travelling ever since the last post. Hélas, we weren’t. The blogging had to stop for a bit due to real life and all its hustle and bustle.
Slowly I will try to get back to the blogging world, mostly to document all the wonderful places we have been to, the great restaurants we visited, the inspirational books we received and/or bought, and generally our foodie non-cooking life. Doesn’t mean we don’t cook. But there is not enough time at the moment to document that as well so decisions had to be made.
With the first one being a tasty post on eating our way through Malaysia. A-MAZ-ING.
We planned our trip the usual way – The Rough Guide to Malaysia, Singapore and Brunei, places to see and foods to try. Of inspiration were some great Malaysian blogs and the occasional twitter suggestion. Plan in hand we boarded and took off. Did everything go according to plan? It never does but we had a great time, saw some wonderful places and tasted the best Malaysia has to offer.
The colours, flavours and smells of Malaysia:
- fried koay teow – hawker food at its best. Rice noodles, garlic, prawns, eggs … delicious and best eaten at a street corner, with the locals, amidst chatter and busy city sounds.
- roti canai – my absolute favorite snack food since. Problem is it’s practically impossible to find roti canai in Brussels. Paper thin round dough pancakes, soaked in ghee, served with dhall.
- assam laksa – noodles in fish broth, vegetables, mint leaves and the most delicious hot and sour soup is ready to be slurped. Granted the smell of ‘hae ko’ (prawn paste) followed me throughout our holiday.
- cendol – a discovery in my foodie world. Green, thick, slimy noodles served with sweet red beans, rich coconut – desert in a bowl.
And to top it all up scones, strawberry jam and clotted cream in the Cameroon Highlands served with proper English tea.
Regrets? That our holiday didn’t last longer and that we didn’t get the chance to meet Robyn and David from Eating Asia for a food and photography tour of Penang.