12/06/2026
🇲🇾 One thing I miss about Malaysia? The wet markets (Tamu)! 🇲🇾
These photos were taken (last year we went home for my mum funeral) at a local wet market in Sabah (KK Tamu) Malaysia.
Look at the freshness! 🌿
Fresh galangal, long beans, pak choi, mustard greens, gourds and herbs picked locally and brought to market early in the morning. Many traders harvest their produce the same day or the day before selling it.
Growing up in Sabah, it was normal to visit the market several times a week. Fresh ingredients were everywhere, affordable, and available all year round thanks to our tropical climate.
Living in Wales, things are very different. We are lucky to have wonderful local producers and farm shops, but many of the ingredients used in Malaysian cooking have to be imported from overseas. Some ingredients can take days or even weeks to reach the UK.
That’s why I smile when people ask why authentic Malaysian food tastes different.
The secret isn’t just the recipe. It’s the fresh lemongrass, galangal, turmeric, chillies, herbs and vegetables that form the foundation of our cooking.
At Nora’s Kitchen, I do my best to recreate the flavours I grew up with in Sabah. Every curry paste is made from scratch using fresh ingredients, just as I learned to cook when I was craving Malaysian food during my pregnancy many years ago.
Food isn’t just food.
It’s culture, memories, tradition and a connection to home. ❤️
Have you ever visited a wet market or farmers market? What was the most interesting ingredient you’ve seen?
🇲🇾🏴
