Sensorial Rush

Our first several days in Malaysia have been a whirlwind of sensory experiences. Already, Asia has provided numerous sights, sounds, tastes, and smells that are altogether different from Africa. That is certainly not to say that there weren't a variety of things to see, hear, taste, and smell in Zambia and Tanzania—or in Europe, or back home for that matter—but here everything is somehow qualitatively different from anywhere else we've been.

Bright neon colors flooding out from the market stalls, the metallic wings of a butterfly, and flowers unlike anything we've seen stimulate our eyes and awaken our sense of wonder. The songs of birds and laughs of monkeys echoing down from the jungle canopy, the erratic beating of a drum in celebration of the new year, and an insect producing a noise as loud as a motorbike make memorable treats for our ears.

Our noses, sadly, have been less lucky, assaulted by odors seeping from sewers and wafting off trashcans—smells which are potent and disturbingly ubiquitous. Yet, as if in compensation, only the most mouth watering aromas emanate into the streets from every single restaurant we pass, which brings me to the food...Oh the food! The fare had been so unvarying in the previous month, and our tastebuds had grown so uninterested that the past few days have felt like a never-ending gift for our pallets (heck, after four solid weeks of rice, beans, and greens in Tanzania, even the food on the plane tasted amazing!)

Malaysia is a melting pot of cultures and therefore boasts a mixture of cuisines from all around this corner of the world. At any given point, we've had our choice between tantalizing tandooris and colorful curries, between the unique “banana leaf combos” and the “kong po” chickens. We've indulged in the soups, the fried rice and the noodles, and enjoyed more than our fare share of the freshly made naans, which are covered with everything from garlic and herbs to strawberries and honey. And all for about 30 cents on the dollar as the exchange rate here is so good. It would be accurate to say we've been feasting since we got here, while simultaneously appreciating and enjoying every bite as we never have before.

Its hard to believe how many new things we've encountered in only the first 72 hours, and we anticipate more new sights, sounds and tastes with excitement (while holding a tad more reservation regarding the smells).

~Jenna