With thanks to:
Yates, Garden Express, Tourism Malaysia, Visit Malaysia 2007, Flight Centre, Creative Holidays

Our Itinerary…

Day 3 Sunday

When most were still sleeping, all the crew were up and checked out of the hotel by 7am, (that is an early Sunday!).

Before we headed off to Penang on a short 40 minute flight, we had one last place to visit in Malacca. Then we were on the plane and off to another paradise.

We arrived in Penang mid afternoon checked into our hotel that boasted the essence of the quintessential Malaysian resort, Shangri-La's Rasa Sayang Resort & Spa! The entire resort was redeveloped and reopened in 2006 and that is when most of the planting of the absolutely amazing garden took place!

After a jaw dropping look around the resort it was out and about for an afternoon an evening of filming.

Firstly we visited the Tropical Spice Garden, which is home to many of the world’s most popular spices and flavourings. Trevor and the crew took a wonder through the entire gardens and worked up an enormous appetite for delicious meal that was around the corner at the Jewel of the North Tandoori Corner.

Just one interesting fact: did you know that the Banana is the world’s largest herb? Well the Tropical Spice garden in full of information just like that!

It was Neville’s turn to learn some Malaysian and Indian style cooking, when he visited Joseph Segar’s Brother at the Jewel of the North restaurant, John Samy.

John showed Neville how to make Fish Akbari, it is full of all the fabulous flavours of Indian and Malayan spices. Try and make it at home, but Neville thinks that to get the best taste you will have to visit the restaurant in Penang and try the real deal!



Fish Akbari Recipe

INGRDIENTS:
1 SET 500 GMS BONELESS FISH

FOR WHITE PASTE:
150 gm ALMOND
100gm CASHEWNUTS
50gm BUTTER
100gm COOKING OIL
200gm GARLIC CHOPPED FINELY
50gm CORRIANDER LEAVES
10gm KASTOORI METHI
SALTto taste
100gm CORNFLOUR
2 LIMES
1 teaspoon TURMERIC POWDER


METHOD:
Marinate fish with lime juice, salt, cornflour, and turmeric powder. Soak for 10 minutes.
Deep fry fish in oil and set aside.
Make the Almond and Cashew nuts into a fine paste.
In a cooking pot with some oil, fry the nut paste with kastoori mehti and salt to taste.

COOKING TIME 30 MINS.SET ASIDE

AKBARI SAUCE:
In the fry pan put oil and butter fry garlic until slightly brown.
Add in white paste and coriander leaves, mix well, set aside in a serving plate with some of the akbari sauce.
Place the well cooked fish on top of the sauce and pour the rest of the sauce over the fish.

Garnish with fried onions and fried potato, coriander leaves and dry coloured fruits.
(It isn’t a must to to use all the recommended garnishes but the dry fruit is a must!)

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Contact details:

Tropical Spice Garden
Lone Crag Villa, Lot 595 Mukim 2,
Jalan Teluk Bahang, 11100 Penang, Malaysia.
Tel & Fax: 604 - 881 1797
http://www.tropicalspicegarden.com/


Jewel of the North Tandoori Corner
PO BOX No 1, Jalan Batu Ferringhi,
Batu Ferringhi, 11100 Penang,
West Malaysia.
Tel: 604-881 3376
E-mail: ct12@hotmail.com

For more information on the Shangri-La's Rasa Sayang Resort & Spa visit:
Batu Feringgi Beach,
11100 Penang,
Malaysia
Tel: (60 4) 888 8888
http://www.shangri-la.com/penang/rasasayang/en/index.aspx


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