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Red hot among the chilie peppers

We trek, cruise and learn to cook like a local

October 30, 2014 15:46
Palau Langkawi: 25 miles long and one of only three inhabited islands in the archipelago
4 min read

It's one thing never to have sampled an ingredient, quite another never to have even heard of it. Yet here, spread out on the chef's table among the more familiar limes and lemongrass, is something called galangal. Next to it is a bowl of buah keras or candle nuts and next to that is a pink ginger flower.

I've barely had time to marvel at how a knobbly old ginger root can produce a bloom of such sculptural beauty before we're told to put on our hats and aprons and get chopping. Over the next half hour we create spicy Malay-style salads and curries which we then eat in an explosion of flavours. This is my kind of cookery demonstration.

There's then just time for a snooze in the hammock at the edge of the Andaman Sea before a sunset cruise to take in some of the islands that comprise the Langkawi archipelago.

It's a day that could sum up the place: a mixture of chilies and chilling.