Hands-Up or Hands-On: Cooking with Letup (Wild Passionflower)

Marian profile sjworkshop
Hosted by  Marian Chin
Editor in Chief
Experience highlights
This delicious 2-hour workshop is led by Marian Chin, a writer passionate about highlighting the culture and heritage of her home state of Sarawak. Thanks to the rich biodiversity of Borneo’s rainforest, estimated to be over 130 million years old, Sarawak boasts an incredible array of edible plants. Some are indigenous and some transplanted, much like the melting pot of cultural groups that have made this region their home. Although some of these unique edibles are cultivated, many are still exclusively foraged, and so the jungle ferns, shoots, leaves, gourds and roots used during this workshop are straight from the wild, pesticide-free and simply brimming with nature’s goodness. These were the ultimate in organic, long before the term became a fashionable buzzword. The focus of this workshop will be cooking with both the leaves and the fruit of letup (wild passionfruit). Found in abundance along forest paths and bushes, the ripe fruit has a similar taste to classic passionfruit and can be eaten raw. Using the letup as a starting point, Marian will discuss Kelabit cuisine and how much of Borneo’s culinary bounty remains unknown to the world at large. In addition to, of course, tasting and bringing home their culinary creations, participants will: • Try their hand at pounding glutinous rice in a traditional eyung (mortar) and aluh (pestle) before wrapping it in daun isip, a wild fern, to cook senape buned • Sample tupik banuak, made from grated tapioca and pan-fried, alongside prepared chicken curry gravy • Witness a demonstration of how to create beloved local drink tuak, Sarawakan rice wine Steamed rice, coffee, tea and a non-alcoholic herbal drink will also be provided.


This experience requires a minimum of 6 persons to proceed. If your booking is for fewer than the minimum number, we'll confirm your place 2 days before the start of the experience.
Meet-up spot
243 Jalan Padungan
Notes
If you would like to schedule this experience for a larger group, if you require assistance with arranging transportation or if you have any other requests, please email us at reservations@straitsjourneys.com and we’ll respond to you within 3 working days. Should you have any special needs, please let us know as early as possible and we will do our best to accommodate you.

Marian profile sjworkshop
Hosted by  Marian Chin
Editor in Chief
About the expert
- Founder and Editor-in-Chief of Kuching In & Out Magazine - Speaker at TEDxYouth@Kenyalang 2016 - Began teaching cooking workshops in January 2015 A native of the Malaysian state of Sarawak, Marian Chin spent most of her adult life in New York and Europe, working with words and images for international magazines and major companies. In 2012, she returned to her hometown of Kuching to bring the knowledge that she had gained to a deeply personal project: Kuching In & Out (KINO), a magazine devoted to highlighting the culture and heritage of her home state. Featuring food, history, local personalities and even bus maps, this venture is now well-established as an eye on Sarawak life, past, present and future. An ardent foodie, Marian also created the workshop space KINO Live Heritage Kitchen (KLHK) specifically to demonstrate and educate on indigenous cooking techniques and forgotten recipes. Popular with both locals and visitors, the "Hands-Up or Hands-On" courses at KLHK preserve and perpetuate Sarawak’s rich culinary heritage.
Marian profile sjworkshop
Hosted by  Marian Chin
Editor in Chief
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