From Malaysia

It was at the invitation of @phdtravel, who always organizes our most special trips, and was together in Th Travel for India, Laos, Butão, Thailand and Cambodia, which we have just had a brief experience for Malaysia in recent days.

Country of sweet, hospitable and very kind people who received us with open arms to teach a little about their country of Asian culture, rich in flavors, and of nature as its strongest point. What sunset, Malaysia!

Much tell us about Malaysia as a technology hub and about its super developed market economy model - but for us, green seen on every front of Kuala Lumpur window, then delivers the interaction that this country has with perhaps the most beautiful part of our planet.

This is why it makes us believe that such greatness of spirit and kindness in those we know there must certainly come from their intrinsically organic influence, a wonderful heritage of the very essence of nature.

After two days in Kuala Lumpur, we soon went to Langwaki Island, our first stop before Bali.

This time, who accompanies us on this trip is @boutiqueed3, @phdtravel and @borsoi, our crew, affectionately received by Four Seasons in each of the cities of our journey through Asia.

In a new curatorship, starting with shades of blue as a creation point, we managed to rescue some of the Malay Lifestyle in the team you discover below.

With Arab architectural influence on its arches, domes, gardens and water sources, the blue palette where we rest our eyes and calm our soul in the last days, has reminded us of the power to live in color.

May life enable us to hope for more peace - may blue days come to yours and our lives.
A kiss,
Marcela Caio

Tamarind Shrimp

In a country that gains our admiration for kindness and respect for nature speak first, it is difficult to restrict our tips to décor, destinations and lifestyle.
Malay cuisine is pure creative expression: tropical, fresh and aromatic.

Ingredients

1/4 cup of compacted flesh
1/2 cup of sugar
1/4 cup of rice vinegar
3 tablespoons soy sauce
1 teaspoon of spicy sauce
1 tablespoon salad oil
700g of peeled and clean prawns, rinsed and well drained
2 chives, with trimmed tips and cut into thin wires

Preparation mode

Mix the tamant pulp with boiling water and strain.
Combine the tamarind pulp strained with sugar, vinegar, soy sauce and spicy sauce in a pan. Reduce until about 3/4 cup soaked.
In another skillet, fry the prawns until pink and set aside.
Bring the boiling tamarind sauce, add the prawns and cook until they are opaque in the center.
Serve the prawns with the sauce and decorate with chives.