Archive

ShareThis Page
Malaysian food will highlight Harrison Hills Park event | TribLIVE.com
Food & Drink

Malaysian food will highlight Harrison Hills Park event

vndLIVmalayfood1082415
Grace Tabitha Lim-Clark
'Achar timun' is a pickle containing cucumber, carrot, and chillies in a piquant spice blend of candlenuts, ginger, garlic, turmeric and dried shrimp. Typically served at wedding feasts.
vndLIVmalayfood2082415
Grace Tabitha Lim-Clark
Peanut cookies made using Grace Tabitha Lim-Clark's grandmother's recipe, Freshly roasted peanuts are first ground then mixed with flour and sugar, individually hand-rolled, topped with peanuts, brushed with egg yolk, then baked to golden perfection.
vndLIVmalayfood3082415
Hikers have enjoyed the trails at Harrison Hills Park and Malaysian cuisine at previous hikes in the park.

Malaysian cuisine will be the focus of an afternoon food hike Aug. 29 at Harrison Hills Park in Natrona Heights.

The scenic 5K hike will be followed by a bountiful meal prepared by Kuala Lumpur native Grace Tabitha Lim-Clark, owner of Grace’s Wok in Natrona Heights. All food will be made from scratch with authentic natural ingredients, including curry mixes purchased in Malaysia.

“Cooking is one of the things I enjoy tremendously,” Lim-Clark says. “I believe food nourishes not just our bodies but also our soul. I put a lot of love into my cooking.”

Lim-Clark’s husband, Spencer Clark, will lead the hike preceding the meal.

“Harrison Hills Park is one of the most scenic parks to hike in this area,” he says. “This is a unique opportunity for the community to experience authentic Malaysian food and learn a little bit about the culture.”

He describes the hike as “moderately strenuous” with a few hills. Along the way, he will share information about the park and its supporters, as well as facts about Malaysia.

The hike is optional; those who wish to skip it may arrive at the park’s Environmental Learning Center at 2:30 p.m. for a brief tour before the meal. Lim-Clark will give a short talk about Malaysian culture before the meal begins.

The rich diversity of Malaysia is reflected in its food.

“Malaysian cooks use methods and ingredients normally associated with Chinese, Indian and Thai cooking, creating dishes that are familiar yet excitingly unique to Malaysia,” Lim-Clark says.

Spicy foods and condiments are common, as are flavorings such as cardamom, cinnamon and ginger as well as coconut milk, kaffir lime leaves and lemongrass. There will be a mix of spicy and nonspicy foods at the hike.

Lim-Clark will offer Malay cuisine including the traditional Nasi Lemak, a fragrant coconut rice dish; Beef Rendang, a spicy curry served for special occasions; and Chicken Satay, a non spicy option served with peanut dipping sauce. Chinese food will include fried rice, pork wontons and vegetable spring rolls, none of which is spicy. Representing Indian cuisine will be garlic naan flatbreads with a selection of nonspicy and mildly spicy curries.

Drinks, desserts and tropical fruit will be served. Spencer Clark will demonstrate how to make pulled tea, or Teh Tarik, a frothy hot milk drink popular in Malaysia.

“There will be something for everyone — vegetarians and nonspicy palates included,” Lim-Clark says.

Space for the event is limited. Proceeds from the event will benefit Environmental Learning Center operations.

“I’d like to encourage all adventurous foodies to come out and support this worthwhile community cultural event,” Lim-Clark says. “Many of the participants are repeat attendees and have already booked half the available spots, so please register ASAP to avoid disappointment.”

Cynthia Bombach Helzel is a contributing writer for Trib Total Media.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.