Little did we know that the first restaurant we ate in the first day we
arrived in Malaysia is the restaurant that we're gonna do our cooking class with.
This is the filling that we're gonna make for our dessert
This is amazing!
A few days ago, we met up with two travel vloggers who are also
here in Malaysia. Hello JetLag Warriors! We decided that we want to eat Malay
dishes - with a twist. We didn't just eat this food we went into the restaurant
and cooked our own meal. Two main dishes and one dessert. All of it we made it
ourselves. That's right. But to see that part, you gotta head on over to Steve and
Ivana's channel JetLag Warriors, we're gonna put a card up here check out the
whole cooking experience. But in this video, we're gonna be going all about the
food so be sure to check it out. It's our first time cooking an intense dish or
intense dishes and the experience is really worthwhile at Sarang Cookery class.
Sarang Cookery is like a little townhouse spot it's in Bukit Bintang area and it's pretty cool
because they also have guest houses too. So restaurant / guest house / cooking
classes. It's really like tucked in on this residential block with these old
buildings so from the outside you wouldn't even know it's there until you
look really closely and see like a wooden sign right on the porch like
there's not a big sign advertising which is pretty cool
Aunty Christina sat with us before we started she gave us history of what's
the was to start history of Nyonya dishes, the Peranakan culture, some of
the ingredients that we use are grown in her front yard which is amazing. So
she showed us these herbs in the front, she even gave us some to taste which is
really cool
So especially in one of our dishes you're gonna see it a lot of
those herbs are used. Aunty Christina is a really good teacher
so was the chef or the cooks so much labor they put in there appreciate the
food even more
Smells delicious
Usually you just see us eating the food. So for the first time, you'll actually see us do some
of the cooking too and putting in some of the work. You know usually most of our
work is done with our hands jaws and stomachs digesting it - that's it. But this
is a nice change of pace. Something different. The ingredients are very fresh
they don't use artificial ingredients just let you know we each have our own
cookware like we each cooked our food we did same dishes ingredients but it's
totally up to us. So if you want to check out how we cooked it or the cooking part
please check out JetLag Warriors - Ivana and Steve. Let's eat!
First meal of the day.
Several different Peranakan and Malay dishes, but with a catch.
We actually all cooked it ourselves and we're with some special guests and if
you want to see how we cook these dishes head on over the JetLag Warriors channel
Ivana and Steve right here they are fellow travelers who are here in Malaysia
just like us for several months. Two main dishes dessert and then this beautiful thing.
We didn't cook this. This was prepared for us. Yeah looks amazing yeah beautifully plated that is
Yep and we also ordered a little extra something here. Otak otak.
And then we made Ayam Kapitan,
and then this is the kuih ketayap and asam pedas fish. So this is the Greg and Jumi row
and this is the JetLag Warriors row.
Some healthy rice right here!
It's really healthy
Never thought I would say it. This rice is really good.
Feels like you're eating salad. Yeah. Yeah The healthiest rice ever.
I think we've all come to agreement there. We have first off this beautiful plate that we've now mixed
up. It's not as beautiful, but beautiful in a different was. This is nasi ulam.
So it translates to rice salad. So when you mix it up it is kind of like rice and salad.
So you have the rice with about 14 or 15 different herbs and aromatics here like
lemongrass coconut all these different spices
Looks like the healthiest rice you could ever eat in our lives right here
So this is gonna be kind of our base for all of the dishes we cooked. So today we are having a mix
of Peranakan Nyonya dishes and Malay dishes, which is nice we get a little best
of both worlds here. Now gonna try this nasi ulam. It looks beautiful - look at
all these different herbs. So colorful so it's green you have the lemongrass, the
other herbs in there mixed in with the rice. Let's go right in with the hands
the best way
This is the most aromatic rice I've ever eaten in my life.
Here's that lemongrass, you get the lime leaves, get that torch ginger there, get
so many other herbs in there ginger there's got a little crunch from the
onions and ginger and the long beans there's just so much going on in here
you can really eat this by itself, but I know it's gonna be better when we add in the
ayam kapitan and then the asam pedas, so let's try it out with that. So it's fitting that we
have the ayam kapitan, so it's the Peranakan dish with the nasi ulam Peranakan
style. But we're gonna go just with the chicken first before we mix it up. We had
never heard of it before, we only tried here Malaysia so I'm gonna give this a try.
so much flavors in here say the different textures so you get a little bit
of crunchiness with the lemongrass and you have some onions in here there's a lot
of turmeric cuz why it's a really stark yellow color here of course you got the
kaffir lime leaves even garnish them on top like this
adds so much flavor to it cuz it was like we'd had this a few times we had no
idea there's like a little flavor in there it was almost kind of buttery and
almost tastes almost like a brioche bread and what we realized finally now it's
candlenuts. I never didn't really know the taste of candlenut before and that's
what it was. We thought maybe they put butter in here - no butter at all. And
you'll see exactly what we put in there on Ivana and Steve's channel. So now we're
gonna have it with the rice. Because you know this thick sauce with the rice is gonna taste
so good
You already have this incredibly fragrant rice with a really flavorful chicken
and you combine it together. This is a real taste explosion right here. Excellent
Now we're gonna try the asam pedas fish - the ikan asam pedas. So this is a Malay
dish first time we're trying it. We've heard lots of great things about it and
this was a lot of fun to cook. There's a lot more that goes into this. So the
funny thing is the base is a little bit like the ayam kapitan, but there's a
lot of other differences here and we're gonna get into that in a second. So this one's
a little more like a soup in a way kind of a soup curry in between I would say
This one is supposed to be more of a watery dish. So we have the mackerel fish here
and what we love is that it's been bathing in this sauce for a few hours now so it's
really absorbing all the flavors. And we also have some vegetables here. We
have some eggplant and some okra aka ladyfingers, we have some tomato a lot of
extra fresh herbs so let's take a bite
This one we made a little spicier, so we put I think five cili padi in here but
what's really interesting in this one to make it sour you have the tamarind in
there and then you have your lemongrass, your lime leaves, your galangal, all the
good aromatics. But really what makes this unique is that sour and it's a little
sweet and spicy. This is really like an explosion like an explosion of all these
different flavors. You get a really nice mixture here. Let's have this eggplant that's
really soaking it up too. But now gonna try it with the fish.
So you can really taste the mackerel, it's the tenggiri, so you can really taste like that like really particular
mackerel kind of smoky flavor but it goes so well with this sauce. Definitely
see why it's supposed to be more like more like a more watery type and you mix
it with the fish this is an extra layer of flavor with that fish and then the
sour spicy sweet combo it's really tasty
This is our first time getting otak otak
in Malaysia. So we actually had our first time in a spot in New York called Kopitiam.
So if you check out our Malaysian food in New York City video I'm gonna
put a card right up here, we actually went to that spot but they did not have otak otak that
day unfortunately. We wanted to film it. But we have it right here so let's go. It
looks beautiful, so it's wrapped up in that banana leaf which we love it's like
unwrapping a present every time and it actually looks a lot like like the Thai
dish which is also very similar to the Thai hor mok, so we actually also tried
that in our Thai food in New York City video, we're gonna put a card up here so you
can check that out if you like. It's actually in the New York City Thai Town, so
without further ado let's get down with this otak otak. So it has the fish inside it's like a
nice orange color looks like a big leaf here we're gonna
see what that is but let's get a whiff. It smells good
so it's been wrapped in this banana leaf so let's see how much that aroma it's
gonna get from it. Mmm - very smooth. So it's like almost like a custard on the top, then
you have a little bit of fish inside definitely like taste the turmeric. It's a
little spicy too there's some lemongrass let's try it
with herb. You definitely get that nice aroma from the banana leaf. Now it's getting
a little spicier I think depends on which bite you get. I see there's a
little more chili here so for the spice heads you gotta look for that
red area
So after all that delicious savory food, what do we have? We have
dessert. So we have the kuih ketayap. So we loved making this. I mean - it did not turn
out the prettiest. Steve and Ivana's were much nicer than ours but they are
quite delicious. So this filling is made with the grated coconut gula melaka, the
palm sugar and we also we made the batter so the batter is made from fresh
pandan, this great green color from that pandan. This is real pandan, no food
food coloring no nothing - it's all natural. So without further ado, let's take a bite.
Mmm that palm sugar - that's like really
crunchy that coconut and Jumi's about to steal some from behind the camera
That coconut flavor it's got a little bit of crunchiness it's sweet but it's not
overly sweet. You know when you're putting it together, you think it's gonna be
really sweet. This is the filling that we're gonna make for our dessert.
This is amazing. It got a tempered a little bit by the outside of the skin. So
the skin also has a little bit of salt in it too so it definitely like it
balances it out really well. So this is excellent. We can eat it all - this whole plate
will probably be gone in about ten minutes.
The rice is really good, man. Rice salad. Yeah crazy good it's nice
because it seems like every scoop you take is some different ingredients. Maybe
one that's more like onion and pickled radish, both more strong flavors and
your next bite is more like lemongrass and string bean, so it's much different.
Every bite's different. And you don't need to add any sauce on top. Good point. So it's all fresh ingredients.
It's all fresh
Never had it before. Never even heard of it or saw it. Very raw.
Check out their channel
they're awesome full-time travelers as well
They've been here in Malaysia for a long time like us and like several other
travelers. If you want to see Greg and Jumi struggling at times to cook this food
we got a bunch of cooks with them and us too
doing our best to try and mimic the pros that we were taught by. It turned out good though. Delicious