COOKING
a KADAZAN FEAST
presented by an ethnic Kadazan chef
First Session: 15 Dec 2011 (photos & comments)
strictly non-halal courses
This is a 1/2-day package tour cum cooking lesson
tailored to our
many visitors to Sabah, who are keen to learn & sample the
local
Kadazan cuisine.
This course is held only on Thursdays and Saturdays starting with a 07:00am meeting at our local TAMU (farmers' market). Your host chef will introduce you to our varied local vegetables, fruit, seafood & meats (including wild boar) at the market. At the market, we will select and purchase our required ingredients for the cooking lesson.
The group will then adjourn to our home "cooking school". While, non-cooking partners will proceed on a tour of Penampang district and return for lunch.
The cooking session (about 3 hours) will introduce authentic Penampang Kadazan dishes in a home setting. The maximum class size will be 6 persons only. The session will be both theory and hands-on.
We shall cook several of the following dishes (subject to availability of ingredients)
HINAVA (pickled raw fish)
NAPO do PAKIS (vegetable fern with dried shrimp)
(sayur manis with garlic)
(eggplant with dried shrimp sambal)
(pineapple & cucumber salad)
GINULING KANGKONG om BALASAN (kangkong wok-fried with homemade belacan sambal)
BASUNG, SANTAN om KUNYIT (sardines cooked in coconut milk & tumeric)
PUKU do NANGKO (pork stew with young jackfruit)
SUP MANUK on LIHING (chicken cooked in sweet rice wine)
(boiled local rice)
TABAZAG om PIASAU (pumpkin & sweet potato in coconut milk)
(pancake)
...... and more
and .... to have a good time doing all these things!
Your
instructor is a local Kadazan grandmother with vast catering
experience. Aunty Maria speaks good English, articulate &
friendly.This course is held only on Thursdays and Saturdays starting with a 07:00am meeting at our local TAMU (farmers' market). Your host chef will introduce you to our varied local vegetables, fruit, seafood & meats (including wild boar) at the market. At the market, we will select and purchase our required ingredients for the cooking lesson.
The group will then adjourn to our home "cooking school". While, non-cooking partners will proceed on a tour of Penampang district and return for lunch.
The cooking session (about 3 hours) will introduce authentic Penampang Kadazan dishes in a home setting. The maximum class size will be 6 persons only. The session will be both theory and hands-on.
We shall cook several of the following dishes (subject to availability of ingredients)
HINAVA (pickled raw fish)
NAPO do PAKIS (vegetable fern with dried shrimp)
(sayur manis with garlic)
(eggplant with dried shrimp sambal)
(pineapple & cucumber salad)
GINULING KANGKONG om BALASAN (kangkong wok-fried with homemade belacan sambal)
BASUNG, SANTAN om KUNYIT (sardines cooked in coconut milk & tumeric)
PUKU do NANGKO (pork stew with young jackfruit)
SUP MANUK on LIHING (chicken cooked in sweet rice wine)
(boiled local rice)
TABAZAG om PIASAU (pumpkin & sweet potato in coconut milk)
(pancake)
...... and more
and .... to have a good time doing all these things!
Everyone
with or without experience are welcome to join in these very informal
sessions.
SIGN UP NOW
venue: Happy Vines
address: 74 Taman Malakun, Jalan Putatan-Ramayah, 88300 Penampang, Sabah, MALAYSIA
cost: RM200 nett per person, including lunch with Lihing (No lihing for below 18s - RM100pp)
(we require a minimum of 2 adults)
more details and phone signups: Remie +6019 821 8349 or email: hvc@happyvines.com
SIGN UP NOW
venue: Happy Vines
address: 74 Taman Malakun, Jalan Putatan-Ramayah, 88300 Penampang, Sabah, MALAYSIA
cost: RM200 nett per person, including lunch with Lihing (No lihing for below 18s - RM100pp)
(we require a minimum of 2 adults)
more details and phone signups: Remie +6019 821 8349 or email: hvc@happyvines.com
 Basically WINE with a pairing meal |
Basically
COOKING |
