Very soft and tender when you see it. That gulai is incredible. I could just drink this gulai by the
bottle, that's how good it is. We are at one of the most beautiful mosques in the world
This is our last full day here in Kedah. Yesterday we had our last full day of activities, but first
before we tell you or show you everything that happened on this trip, we want to say
thank you. Thank you so much to Kedah Tourism for inviting us to show us more of the state.
You know when you think of Kedah, a lot of people just know Langkawi island, which we visited three years ago.
The mainland has so much to offer. It's beautiful. Like you have all these beautiful rice paddies.
Kedah is known as the rice bowl of Malaysia for good reason. And they also say Kedah is where
it all began. Speaking of that, we're going to show you how this whole adventure began.
Alight we're starting off our time here in Kedah with a bang. So
the restaurant actually translates to paddy field because we're actually right outside a rice
paddy field, which is very famous here in the state of Kedah. We got a really interesting spread of
dishes here. A lot of it actually looks Thai at first glance, which makes sense because we are
right near the Thailand border. We actually are not familiar at all with Kedah cuisine. This is our first taste
of it literally right now and we'll be exploring it over the next few days. I think we're going
to start off here with this sup tulang. Sup tulang actually looks very different than sup tulang
we had in Johor. This one is with oxtail. It's kind of a clear broth, a lot of aromatics in here. I see
lemongrass, I see some lime leaf in here, some vegetables. We haven't had much oxtail here in
Malaysia. Like we've had oxtail a lot in like Caribbean cuisine, Filipino cuisine. This one it
really has that beefy flavor, but you get those aromatics too. Like i love the lemongrass in here.
Slightly tangy, but really more on the beefy side. I love that beefy flavor.
and you can see how rich the broth. There's all these like little dots of fat in here. Next gulai nangka -
so it's a jackfruit and gravy and there's also some fish here to go with it. We love
jackfruit. We actually haven't had enough here while in Malaysia, so I'm really
excited. Whoa a lot of turmeric in here. You can tell from that color. I love the texture of it.
What's very interesting is you have that fish in there. The fish is quite strong - it's a salted
fish. It goes with it. So you definitely get a combo it's really unique in that way. It's where
that salted fish really gives it a kick it's a nice funky kick to go with that jackfruit. Wow
This one we have is pakasam. This one we actually we were told on our way over here
this is a specialty in Kedah. It's a fermented fish. And when I heard fermented fish, i think of budu,
I think of the different pastes. This is actually whole fish fermented. There's actually smashed
rice on here too, which is really interesting. Really interesting because it makes sense
because Kedah being the rice bowl. Rice - smashed rice.
It's fermented, but it doesn't smell like funky. It just smells like aged in a way. It doesn't
smell like like the typical fishy funk you would expect. Let's give it a taste.
It's fried very crispy and really I was thinking it doesn't
really taste fishy. It's more on that salty side and even with that smell that kind of like aged
funk smell in a way. I actually taste that too. Really never tasted anything quite like this.
I like it.
Alright so we're gonna try this fish with the rice. That's what we're told is the best way to eat it.
I just wanted to try it by itself because it's the first time trying this.
Definitely the rice tampers that down a little bit. You get that sour salty taste but
the rice kind of mutes it down a little bit. When you try it first, it's really more like explosive salty
fermented taste. But I like it. Really crispy. Definitely a great intro here to Kedah cuisine.
Excited to explore more of it. We also have a lot of other dishes here. This one's like a ulam.
It's like a lot of different herbs. This one showed up on the plate - it looked very Thai
Again the Thai influence I bet is going to be very strong here.
Kind of like a tie between the tulang and nangka. Okay. Alright. Fermented dried fish fried fried fish and oxtail. Pakasam and the
oxtail. That was really good. Okay so it's dessert time and look what we have here
This reminds me so much of penignit. This is black sticky rice in coconut milk. Ohh brings me back home.
It's not as sweet as I was expecting it
It's like a porridge actually
Good morning from Kedah. Scenery here is totally different from anywhere else in Malaysia that we've
been. It's so beautiful and especially in the morning where you see the paddy fields.
It's filled - this land is land of paddy fields - Kedah. And it's time for action. The city is waking up right
now so everyone's pulling up ready for breakfast. And just watching this guy make this next
dish was incredible it's really he's putting on a show and it's our first time trying it.
First stop on this road trip is this beautiful delicious good-looking
roti canai which we've never ever seen before the way they do it. It's just an art
So this is a totally different style of roti. It's called roti sarang burung.
So this one is actually shaped like a bird nest. I've never had and we heard this is a
Kedah specialty. We've actually heard from a few of you guys to try this when we were in
Penang, but it's my first time seeing it and learning that it's from Kedah. So this is a
really genius innovation. Excited. We got this bowl of dhal on the side. This one smells very rich spice
kind of like more curry side instead of like kind of a plain dhal. This one looks incredible
The eggs here too they're cooked very lightly so they kind of jiggle still. And I cracked the yolk to
really get it to ooze out. I can't even talk about it anymore, I just gotta eat this. It looks phenomenal
Look at this nice yolky bite with that meat. Oh man
Meat, potato, scallion. Oh there's a little cilantro watch out
Yhat's so rich, creamy yet crispy. Get that beefy flavor too. A little spicy
Oh man. So much going on here. I love this innovation. Very unique.
I love the spicy, creamy, crispy. Everything you want really in this breakfast.
Super savory. Almost want another one after this. I haven't finished this yet,
I almost want another one. A little bit of this dhal. Oh this dhal is so nice. A nice spice to it
Little cuminy, maybe some cloves. Really nice kick in this dhal.
You can tell too it's got that chili in there. Man incredible roti sarang burung. Wow
Alright guys so we are checking out this pill box here in Kedah. This was used during the World
War II. It was built by the British Army. British Empire here in Malaysia. But also it was used
during the Japanese war here in Kedah. Against Japan. Battle right here. So the pill box really is
interesting this is where they used to stuff their machine guns and every guns they have, but Kedah
it's very wet during monsoon season so yesterday it was raining really hard and
it's flooded with rain water. Is he really there? Oh my gosh.
We are heading there.
I don't know if this is the highest point of Alor Setar. Pretty sure it is. Maybe it is, but we're
here at the green pillbox of their tower it's beautiful view up here it's like 160 degrees view
of Alor Setar or Kedah. And we were told that if it's not foggy or cloudy, you can see Langkawi from
here. That's pretty amazing. So pretty. This stadium and the mosques, Thai temple, the old buildings.
We are at one of the most beautiful mosques in the world, Masjid Zahir. History of this place
apparently one of the oldest sultans in Kedah went to Sumatra and fell in love with one of the
mosques there that he wanted to replicate this mosque to that design. So now it's considered
one of the most beautiful mosques in the world and it's very very very beautiful
Very good. What is inside?
Palm sugar. Gula melaka? Gula merah.
Alright we got a seafood feast here. We're at Gulai Ikan Temenung Haji Jamil and man this looks
incredible. So gulai is a specialty here. Gulai is this lovely looking gravy. Look at that. Some orange, a
little bit of red in here. It looks phenomenal. We smelled it right we walked in here
Oh man. Smells so rich flavorful. Oh man. We got a few types here. So we have the mackerel here. Wow
very tender when I put my spoon there. You also have the tenggiri fish. I just saw this one just was calling
our names. This beautiful cut right here. Actually that's what I'm going to start with.
Oh my god that gulai is phenomenal. It's got that beautiful coconut milk slash
like a little salty with the cumin all these beautiful spices in here.
Turmeric. Man the fish goes perfectly with this. Tenggiri is a perfect match with it. Also nice
we're gonna banjir this gulai on this rice later too. But now I'm gonna try the mackerel.
This one's wonderful too. A little more on the oily side of the fish, but it's still really
nice. Very soft and tender when you see it. That gulai is incredible. I can just drink this gulai
by the bottle, that's how good it is. Alright so we also have other things here. We have this
pineapple curry so good and this ikan keli that's deep fried. Looks so crunchy. Whoa
So good. Freshly fried. Alright so we were told how to eat this. Only in Kedah you banjir your
rice with the gulai and soy sauce Kedah brand. I'll try that. Looks like kicap manis.
It elevated the flavor of the gulai. Wow I love it. Do it with the hands. Got the special kicap,
gulai banjir on that rice. Alright here we go. We'll get a big bite. So much fish in here.
Gulai with rice is always best eaten with hands like nasi kandar. Oh man