18 Reasons: Flavors of Northeast Malaysia

Explore the bold, vibrant flavors of Malaysia’s northeast peninsula in this hands-on Malay cooking class inspired by the culinary traditions of Kelantan and Terengganu. This region’s cuisine is shaped by a rich blend of Malay and Thai influences, with fermented and coastal ingredients, creating dishes that are aromatic, herbal, spicy, and deeply comforting.

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Solok Lada – Fish and Coconut Stuffed Chilies

Ayam Percik – Coconut, Ginger and Tamarind Braised and Grilled Chicken Legs

Sambal Tempeh – Crispy Tempeh in a Fiery Chili Sauce

Lompat Tikam – Pandan Flan with Sticky Rice, Coconut Sauce and Palm Sugar Syrup

Served with:

Kerabu Taugeh – Beansprout and Toasted Coconut Salad

Nasi Kerabu – Blue Rice with Ulam Herbs, Cabbage, Salted Egg, Budu Fish Sauce and Shrimp Crackers