It is monsoon season here in Malaysia. Every morning dawns clear and sunny with a breeze that freshens, keeping the monstrous heat at bay. By early afternoon., blue-gray clouds roll in and darken the sky, threatening to release a deluge. The wind dies down; humidity and suffocating heat take its place. Everything drips. Inevitably, the rain comes, sometimes in sudden, torrential sheets that stop as quickly as they begin but more often as a steady drumbeat that lasts the afternoon and continues into the evening.
I have not yet adjusted to this pattern. It is my habit to write long into the night and sleep until 9 or 10 a.m. I do not need much sleep these days – five or six hours per night suffice – but even so I am missing the only sunny part of each day. The rhythm of life here is different and I am not yet in tune, but I like it.
Baan Talay Homestay, Tonjong Tokong, Penang
I like being in a homestay with an extended local family, where I can experience the ebb and flow of Malaysian life. Taking my shoes off before entering the house does not come easy and I often catch myself taking a couple of steps into the front foyer before I remember to back up and shed my sandals. I am taking advantage of their onsite library to read real books rather than iPhone books; it is good to hold an actual book in my hand again. My first choice was the newly released “Once a Jolly Hangman,” by Alan Shadrake. Baan Talay Homestay has a very personal connection to this book. The author stayed here while writing this expose about Singapore’s capital punishment policy, which results in secret hangings most any Friday at dawn. When Shadrake traveled to Singapore recently as part of a publicity tour he was promptly arrested on trumped up charges. Now released, he is fighting the charges but he cannot leave the country. Several days ago the owners packed up his computer and drove down to Singapore to deliver it, since he will likely be trapped there for an extended period. I haven’t seen them since, and I worry that they, too, will be in danger of prosecution, due to their association with the controversial author.
I also like the easy blending of cultures in Malaysia. Three major ethnic groups make up the population: Indians, originally from the southern part of India, who speak Tamil; Chinese who hail mostly from the Fujian province of China and speak Hokkien, a dialect entirely different from Mandarin or Cantonese; and Malays, the original inhabitants, who came over from Indonesia and speak Malay, which is so similar to Indonesian that I recognize words from previous travels around Bali. I like the way everyone speaks a minimum of two languages and how almost everyone speaks a little English, even if they claim not to, because English is a mandatory subject beginning in elementary school. I especially like the way everyone bends over backward to help, even if they have only broken English skills.
Smoke from my three large joss sticks floats toward Chinese lanterns that line the ceiling at Kwan Yin Buddhist temple in George Town
Me in traditional head scarf and abaya - a long black cloak - on a tour of the Kapital Keling Mosque in George Town
With all this diversity, I am astonished at how well the various ethnic groups seem to accept and respect one another, living side by side in harmony. Signs of peaceful accord are everywhere. In George Town, the capital of Penang, a mosque, Buddhist temple, Hindu temple, and Christian church coexist alongside one another on aptly named Harmony Street. Incredibly cheap Indian and Malay restaurants mount a friendly competition for customers with “hawkers” – open-air food courts surrounded by dozens of shiny stainless steel rolling food carts, each owned by a different proprietor offering his or her specialty.
Viva Food Court is popular for dinner, choose from any one of 20 or so vendors, each whipping up a different specialty
One of these hawker courts occupies the corner at the end of my street. If the rain has dampened my activity level it certainly has not dampened my appetite. Each day I sample something new: steamed sesame buns filled with creamy sweet custard, tempura shrimp fried in the world’s lightest and crispiest Continue reading
