we're in Kuching with Sarawak Tourism, Sarawak is a state on Malaysian Borneo
and today we're gonna be eating a seafood feast on the top of a carpark
building plus we're gonna be having a food unique to Sarawak. I'm Thomas and
I'm Sheena and we're Chasing a Plate, we hope you're hungry, let's eat!
we're eating at Top Spot tonight in Kuching which is a food centre that's located
on the top of a giant carpark building and we have heard that this is the place
to come for a seafood feast, there are loads of different eateries
here and they all have fresh seafood on ice, there is so much to choose from
there's fresh fish, there's bamboo cockles, there's squid, there's stingray, there's giant
prawns basically choose what you like the look of and then the style of cooking
that you're after, we can't wait to try all of this food
we have a gigantic seafood feast, let me talk you through what we've got on our
table we are starting with a soup which is quite sticky and thick and it's
got sea cucumber and egg in it, we've got a steamed manjung which is a type of fish
we've got fried squid or sotong we've got prawns which have been cooked with
spring onion and ginger and garlic and the smell wafting up from that plate
is incredible, we've got a sweet leaf that's been cooked with some egg and last but
not least we have got a plate of midin which are jungle ferns and they are
native to Sarawak we are super excited to try everything that's on the table
this is midin and it is so beautiful it's been cooked with sambal belacan
which is a fermented shrimp and chilli condiment and then the fern itself is
called a fiddlehead fern because you can see the tendril there looks like
the top of a fiddle and there are apparently over a thousand
varieties of fern in Sarawak but you can only eat eight or nine of the varieties,
crazy, you would really want to get your foraging right let's give this a go
that's everything I love in a vegetable, it's really crunchy and tastes
just so full of flavour, it's not chewy at all it's just been cooked to perfection
this is one dish that you have to eat when you're in Sarawak, it's time to dive
into this fish next because steamed fish is best eaten as soon as
possible I actually told you incorrectly what the fish was I said it was manjung
but it is actually jenahak which is golden snapper and it's just been
butterflied as you can see and then it's been steamed with some ginger, there's
spring onions, there's carrot, I think maybe a little bit
of coriander and then it's just bathing in this sweet soy sauce with a bit of
oil let's just dive into it, oh I barely prodded it and it totally just fell
apart it is so tender and I can just lift that
meat up, look at that, I'm gonna put that in my bowl and eat it with a little bit of
the ginger as well as that will make for a really tasty mouthful hopefully okay, let's go
oh lost the piece of fish, mmmm
it's just been steamed to the point where it's just right, it's been whisked off the heat, it's just
melt in your mouth I love steamed fish because the flavours
of the seafood or the fish can really shine it's not overwhelmed by other
flavours it's really simple the ginger's quite strong and the fish is just
super sweet, that's just going to go so well with this white rice
that midin which I tried again in that mouthful, this spread is really
good so far
I've managed to grab this giant piece of sea cucumber so you can see it gets cut
really thin and it's just sort of curled up here so let's try just the sea
cucumber portion
got a really good texture, it's got a tiny bit of chew but it's quite slippery
tastewise, a little bit like the ocean but really it just has the overall
flavour of the soup actually like the sea cucumber flavour oh now it's going really
bitter oh yeah it's gone really bitter now
that the soup has all come off it oh that's really interesting oh it's made
my tongue go all tingly too, it's really cool, hang on let's just try I've got more sea
cucumber but more soup this time
yeah this is really good, this is really good it's gonna like balance out all
these other stronger flavours like the chili and garlic and stuff yum
I've got to bite into these juicy looking prawns, so they've been cooked with rock
salt, spring onion, there's garlic and they smell so heavenly they almost smell like garlic
butter and then there's this light batter, they're still in their shell, I'm just gonna
rip that shell off, comes off pretty easy, oh no, oh yea
okay so that, that was the shell, I thought that was the batter but the shell it actually
really thin and then there's that light crust over it so I'm gonna pull that apart
and give that a bite
so garlicky, really juicy and plump and it's still got a little bit of chew
that's just such a great flavour combination garlic, spring onion just really
punchy flavours, that's a great bite
I've gotta talk more about
these jungle ferns or midin they are really, really tasty and these have to be
hand harvested in the jungle, like foraged, so they're pretty special these
look at this giant mouthful they've got so much crunch,
they've got that life of a green, that lively flavour, the crunch, burst with juice
sweetness, it's got that sambal belacan on it so it's got a little spice, they are absolutely awesome
this spread is absolutely awesome too, we're enjoying every dish so much there's
so much food so let's dive in and just clean this all up it's not gonna be hard
that was an awesome meal the hustle and bustle here is incredible
there's so many people all locals which is great at the seafood stands there's just
everyone's diving in grabbing what they want, seafood's flying in all directions
and it was awesome such a good meal, absolutely awesome food loved it it was
so so good, thank you to Sarawak Tourism for making this experience
possible we are loving our time in Kuching, Sarawak, remember to give this video a
huge thumbs up if you enjoyed it, hit subscribe to follow more of our Sarawak
adventure and we will see you next time we hope we inspired
you to eat and explore like a traveler, not a tourist, jumpa lagi, jumpa lagi!