it's the perfect place to be eating prawn fritters, let's try these out... Malaysia has
some of the best food in the world we're taking you on a huge food tour to show
you the unique diversity of Malaysia's food culture, I'mThomas and I'm Sheena
and we're Chasing a Plate, we hope you're hungry,
let's eat!
we're starting out food hunting a day of Perak and Penang in a
tiny village called Enggor and we're here to try a food called kuih kundas let's
go and check it out
all right we've ordered our kuih kundas, kuih is a Malaysian sweet or snack and
this is the kuih kundas so it just seems to be a deep-fried dough and then it's served
with this quite watery and what looks to be a peanut spicy sauce so let's just
grab a bit of this kuih kundas and dip it in that sauce this is a popular
breakfast dish or snack in this village and apparently kuih kundas is quite hard to
find so we've come to this village specifically to eat this
mmmm, that's really good, so it's very simple it's just a dough, it's not crispy, it's gone quite soft
quite bready and cakey and then that sauce is a peanut sauce but it's quite
sweet, not spicy at all just more sweet and you can really taste that peanut, to wash it all down we've
ordered a kopi, so kopi in Malaysia is black coffee,
hot water and then a ton of condensed milk to give it a real creamy sweetness
and that's gonna go down so well and kick off our huge food hunting day
we're now in Kuala Kangsar and it's time for laksa and check this laksa out, so laksa is
a noodle soup but this one is famous because of this egg on top
so that believe it or not is a fried egg, look at it, it looks like a bird's nest
we'll rip into that in a moment but first let's just look at the laksa itself so
it is a fish based broth you can see the sort of grittiness in the broth it then
has a rice noodle underneath, there is some lettuce in there I can see, some
cucumber, some onion bits floating around there's some good little red bits of
chilli, there's some asam keping which is a local
fruit and asam means sour so that will be a sour fruit and that's all I
can see going on in there but that's all just swimming together but this egg
let's just rip into it, now I don't know if this is gonna have a yolk that bursts
or wow, okay I can't see any yolk as such but
wow it just rips apart so it's got a bit of a
crispiness to it, wow so no I can't see any yolk it's just
this crispy beautiful bird's nest egg I'm gonna try some of this broth see
what it tastes like
yum, it's really fishy, really salty, it's got a great little spice mmm the fish
itself has like a has a sort of grittiness to it which is incredible and
the spice level is perfect but I'm gonna try some of this egg let's rip off a big
bit of that egg but look at it, it's been soaked in that broth, awesome
mmm-hmm I've got broth all over my chin, so the egg has obviously a really good
egg taste but it actually has more of a more of a fried taste because it's so,
so fried it doesn't have any sort of egg white texture right let's do one
beautiful spoon with the broth, we've got some of these rice noodles, some lettuce
and there's some cucumber hiding in there too
I had that sour fruit as well that gave a burst it was actually quite sweet but
it had a little bit of sourness, that salty fish broth, the crunchiness of the
egg on top, it is a very good bowl of laksa and I love that egg on top
I reckon that egg is worth you subscribing for make sure you head down below hit
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they've just asked me to come back into the kitchen so I can see how those eggs
are done so it's a very like it's a batter egg so the eggs been beaten up
as if you were gonna scramble it and then one little spoonfuls chucked into the really
hot oil and it just spreads by itself and creates that sort of bird's nest effect
that is really cool
our next stop is a halal kopitiam or
traditional coffee shop and we're here to try their famous pau or steamed buns
in particular this beef bun that we've ordered, it is so soft
I'm just gonna rip that piece of paper off on the bottom and then crack into it ohhh
it is so soft honestly wow, then look at that filling so it's
filled with beef and then there's some chunks of onion in there and it's cooked
in some sort of red sauce, let's just give this a big ole bite
mmm mmmm that bread
is just so pillowy it sort of just melts in your mouth sometimes I find pau can
be quite stodgy if they're not made correctly but this
is just the opposite it's so soft and the filling is really flavoursome so the
onion is really sweet, the beef is just sort of really coarsely minced and
it has a bit of chew and there's just a tiny bit of spice in that gravy that it's
coated in. We've heard that these are so famous and so
well known in Kuala Kangsar that whenever the palace has events the royal
family order hundreds of these pau to serve to their guests and I can see why these
are really good
next we're in this small fishing
village of Kuala Kurau which is still in Perak and we found these famous prawn
fritters so this lady is frying them here at the moment they're these beautiful
little discs and this town is stunning, it's right on the river, there's fish
laid out and drying, beautiful wooden houses built over the water it's the
perfect place to be eating prawn fritters let's try these out
we have got our prawn fritters and they are the most beautiful, golden looking
little things so they've been cut into separate pieces for us and you can see
they're kind of rounded and that's because they've been turned out of the
spoon so when she was making them she was taking a big scoop of this mixture
which is turnip the white stuff and some chives so the green bits and then on top
of that she was placing the prawns and pouring the batter over that
mixture and then placing the prawns on top so you can see these golden
beautiful prawns here all on top let's flip a few more over ohh look at that big
fleshy bit, let's give one a go, I'm just gonna stab it, now they have actually
come with these noodles as well and I think the idea is that you wrap these
yellow noodles around the fritter but I'm gonna try one by itself first so we've
got this spicy sauce here which is quite a runny sauce, let's really give that a
good dunking, let's get this one down
wow
they are so light, so that mixture inside the turnip and the chives is still
really loose so it's not chewy it's not stodgy, it's not oily that just breaks
apart it has a really fresh flavour, there's a little bit of a zing from the
chives, I didn't actually taste the prawn very
much in that one, I'm gonna grab another one, this one's got a good prawn body and
a prawn tail on it
hmm yeah the pawns are just perfect they have a little bit of crunch from this
the shell but it doesn't break up and get stuck in your teeth like I find
sometimes happens with prawn shells and then the flesh is perfectly cooked
let's try with these yellow noodles because I don't quite know how to do
this so I'm gonna try and give it a go so let's just grab a bunch of those, we'll
dump it on top there, this is a little bit awkward to deal with so let's just
dunk that whole thing, woah look at that sauce dripping off the
noodles, okay let's try and do this without making a big mess
mmm mmm
that's really good the prawn fritter is obviously the thing that sings like
that is the, the flavour I think the noodles must be an addition
just to bulk out this meal personally it's all about the fritters for me
the noodles didn't really add anything in fact they kind of took away from the fritter
it's all about these beautiful, crunchy
fresh, textural fritters, incredible
the ladies at the restaurant just showed me how to deal with these noodles so
I'll show you, so we get the fritter we grab a little bit of noodles like this
sort of hold it at the top and then wrap it around, almost like you were sewing
and you're wrapping the thread around so now it's a very easy to handle little
package although now it's falling off again, but we hold it with our
fingers, dunk it mmmm much much easier
and our drinks have just arrived look at these, one's a
pineapple one for Sheena and mine is a coffee and Milo or Meelo mix, I think Sheena's
is the most spectacular so I think she should talk about hers
how spectacular does it look?
so it's just chunks of pineapple, I think in that sugar syrup or liquid and then it's
just been piled with all this shaved ice, it is perfect for a day like this because it
is so sticky and hot in Kuala Kurau today, let's try this
ohhh it's cold, it's refreshing, it's sweet and it really just has this beautiful
pineapple flavour, so it is just I think a sugar syrup and then those chunks of
pineapple, let's try this Milo ice that they're famous for so Milo is a
chocolate malt drink and in Malaysia it's actually called Meelo not Milo like we call
it in New Zealand so this is cofee and the Milo mix and a huge chunk of ice on
top of this one too
woah it's really malty, really chocolatey, coffee is the underlying flavour
I thought coffee would be the strong flavour and the Milo or the Meelo would
be the weaker flavour but it's the opposite way around, really malty with
that chocolate-ness, really sweet from the Milo cos the Milo has sugar in it
and then the coffee flavour, that is another great drink
we've driven from Perak into Penang and we've arrived at this little town called
Nibong Tebal to a shop that's making traditional Teochew candies and they've
done so for a hundred and fifty years, you can see behind me the team is hard
at work they're pounding peanuts, they're laying out caramel, it's a hive of activity
we saw them making two types of peanut sweets in there and the smell of peanuts
was so strong, so fragrant but we've bought ourselves a packet of the Ak-Am
so the Ak-Am was what we saw the guy making where
he was spreading out that thick almost glue-like mixture and that's just made
out of flour, rice syrup and sugar they've cooked it down, spread it out to
cool and then started making the sweet, so inside that mixture is almost
like a peanut cookie or biscuit, it's really flaky made up of layers and
layers of sort of ground-up peanuts and then on the outside is a tonne of roasted
or toasted sesame seeds which smell so fragrant let's just give this a big ole
bite
wow it's so interesting, there's a real contrast of textures so the inside the
peanut is really flaky, very sweet but very light, the outer sort of sticky bit
is not as sticky as I thought it would be, it was quite jelly like, almost soft
very sweet, and then you've got the nuttiness or
savouriness of those sesame seeds on the outside that is really tasty
definitely one for people who have a sweet tooth
our next stop in Penang is for crab
porridge so this is the porridge and it's got a huge whole crab so that's been cut
in half that's sitting in there you can see it's just been whacked into two
it's got some lettuce, it's got lots of coriander or cilantro as it's
known in America and then it's got, it's not that thick this this porridge it is
called crab porridge but it's more like a broth and then you can see the rice
which would be it's rice porridge but it's very chunky still so it hasn't gone
right down and become mush really so it's a very thin broth with still like
very soft but still full bits of rice in there, so I'm gonna try some of this
broth I'll tell you the smells are really good
oh that coriander flavour's really come through the broth, it's got a beautiful seafood
flavour, let's have a bit more, so it's quite creamy actually
the crab flavours, it's just cooked out and you've got all that
flavour of the crab in there and there's only a tiny bit of oil on the broth so it's not
all oily in the mouth it just is really silky, creamy, let's have a tiny bit more but
I'm gonna grab some of that lettuce
mmmm I love lettuce in something like this because it soaks up all that beautiful broth, that is so good that broth
alright let's get a mouthful of this soup, it looks like as Thomas said not so much a
congee or a porridge but more like a rice soup, it's smelling really good though
mmmm it's really subtle in flavour, really clean tasting
and the grains of rice haven't just all soaked up that broth, there's very little rice
more soup so you can really sort of
crunch on the grains almost so not crunchy but just like al dente rice
lets tackle this crab though, look at how impressive its pincer looks, what I'm
going to do is just give it a big ole bite there's just no other way I don't think
mmm wow when I bit into that crab the meat was so sweet, so it's just really like
perfectly cooked, the meat is really tender, very sweet these are going to be
quite hard to get into I think, we'll just have to crack them with our teeth and give them a go
like that but this is really delicious, it's just really simple, full of flavour
from that coriander and that seafood broth and then that rice just adds
a really comforting element, this is really tasty
okay so I've got this huge pincer here and I'm just going to try to crack it with
my teeth
all right as I've broken that open, wow look at that big piece of meat in there
I'm just gonna actually try and.. ohhh did you see all those juices as I pulled it out, pull out a
bit of that meat and give that a go, mmmm
so sweet
so that's our huge food tour all over the states of Perak and Penang done
such a good day of eating, remember to hit that subscribe button for heaps more
food videos, hit that like button if you enjoyed this one and we love seeing what
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Facebook so we can see what meals you guys are having as well thank you so
much for watching we'll see you next time, jumpa lagi!