This cooking class begins with a visit to a local market, where you’ll explore a variety of fresh, locally sourced produce, including exotic fruits and vegetables like *midin* (bracken fern), *terung dayak* (Borneo sour brinjal), *daun ubi* (cassava leaves), and indigenous wild ginger (*tepus*), among others. As you shop for ingredients, you’ll learn about the essential fruits, vegetables, meats, fish, and herbs used in Sarawak’s local cuisine and their health benefits, along with tips on how to substitute hard-to-find ingredients at home. The class covers popular Sarawakian dishes such as *manok pansuh* (bamboo-cooked chicken), *midin*, *umai* (a traditional fish salad), and local *kerabu* salad. The chef will guide you through traditional cooking methods using seasonal ingredients, and after practicing your culinary skills, you’ll enjoy the meal you’ve prepared.