The guides were treated to a day out with the infectiously, likeable Nyonya cook, Pearly Kee last Monday. In preparation for the upcoming Cooking School, we gathered all the guides and Pearly took them for a walk – a cooks perspective on our herbs and spices. As we set off, Pearly tugged my arm and whispered into my ears, ” I think they know more than me actually!”

I reassured her this was more a time of sharing rather than a strict lecture.

But Pearly is such a natural story teller – she is eager, genuine, passionate about herbs and spices and has a tickling sense of humour. Despite some of the rowdy jokes being shared by the some of the guys, Pearly took it all in good stride. At the ginger plant, Pearly would look straight into our eyes and tell us how we shouldn’t consume too much ginger as it is ‘heaty’ and can over strain our livers. So whilst, ginger is an amazingly nutritious root, it’s health benefits are gleaned from being consumed in small doses as ginger hardens up the bile duct.

With almost a plea in her voice, Pearly encouraged everyone of us to continue to use and cook and consume root vegetables that we are so blessed with in Malaysia because herein lies the secret to good, enduring health. Even with the lemongrass Pearly doesn’t remove the roots any more but consumes it also to be assured of the best nutrition for her body.

“That’s what cooking is all about, folks! It’s about feeding your body with all the nutrition our fresh herbs and spices can offer and enjoying the meal whilst you’re at it!” Pearly is a firm believer that eating for health should not compromise the taste of the dish – as in Nyonya cooking.

Our excellent in-house guides regaled Pearly with all sorts of treasures and pearls that they had gathered during their garden walks and lots of independent reading and also drawing from their jungle experiences.

At one point, one of our guides Joseph, plucked an over ripe clove from the tree and rubbed down the clove head into Pearly’s palm. As she drew a deep inhalation, she was mesmerized with the heady and sweet fragrance of a fresh, red Penang clove. As she re-opened her eyes, she exclaimed, she will never forget this – precious Penang clove broken over her hand and the intoxicating freshness of this spice – a natural breath freshener.

Our walk through the spice terraces took us around 2 hours and then it was time to enjoy Pearly’s gift offering of tossed kerabu meehoon [fresh herb vermicelli] and chun phneah [supreme fried spring rolls]. All the guides enjoyed tucking into light and piquant noodles and then finishing off the session with supremely fried spring rolls dressed with worcestershire sauce and cut chillies. I promised the guides I would send them all for one cooking session with Pearly.

In closing, I will never forget Pearly’s sincere remark earlier on in the tour when she taught us never to refer to the scent of the flower or tree or plant as smell but to talk about it’s fragrance. A smell denotes a bad smell she said whereas a fragrance can never be mistaken anything else but a good thing – and so these herbs and spices are a good thing indeed!

Thank you to all our wonderful guides and Pearly for making the day so memorable and fun. More to come!

Catch Pearly in our newly opened cooking school beginning 24 April 2011. Click here for more details on Tropical Spice Garden Cooking School and catch Pearly in Nyonya AND Indian action!

Click here to find out more about our fabulous Tropical Spice Garden guided tours which are on all day everyday just for your convenience and walking pleasure.