This week on another episode abroad of Native, host Briana Kurtz is in Penang, Malaysia chatting with local food expert and chef, Pearly Kee. Pearly Kee is one of Penang’s doyens of Nyonya cuisine and takes Briana through the ins and outs of what makes this cuisine not only distinct but delicious. Pearly explains that Penang has one of the most diverse food fares in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. After the break, Pearly shares how she took up cooking as a child, learning from her aunts the traditional fare and techniques to create unforgettable flavors. Tune in to hear all about life in Penang and how many foods, traditions, and cultures come together to positively influence one another. This program was brought to you by Whole Foods Market.
“Most of all, Malaysian cuisine uses fresh ingredients because we have bountiful, fresh galangal, or some people call it blue ginger. We have fresh turmeric and lemongrass.” [1:46]
“Penang, Malaysian people are very proud of our food. Try as we might, we stick to our food, that is who you are, it reminds you where you come from.” [13:30]
—Pearly Kee on Native