We're in Kuching with Sarawak Tourism. Sarawak is a state on Malaysian Borneo and
today we're taking you on a food tour to discover some of Kuching's most famous
food. We'll be seeing how the hawkers create these dishes and most importantly
eating them, I'm Thomas and I'm Sheena and we're Chasing a Plate, we hope you're
hungry, let's eat,
there are so many dishes to eat in Kuching, Sarawak so
today is all about eating and sampling all the local dishes there's a tonne of
stuff to dive into so let's go
first dish of the day, Sarawak laksa
probably one of the most famous dishes of the state, it is beautiful
looking and it's made up of a number of ingredients so we've got shredded omelette
here it's so finely shredded this is a herb called jyun sai
there's some really lightly poached prawns here, there's some chicken
there's bean sprouts and there's some really thin rice noodles so vermicelli
and then it is sitting in this coconut-y prawn and chicken broth which has got a
number of spices in it, now on the side I had lime and also some sambal so what
I'm gonna do is just grab a little bit of that broth pop it into that sambal
give it a big old mix up and then pour it on top of this laksa
give everything a mix so that all the flavours and ingredients combine, wow that
broth- it's quite thin but it looks like it's packed full of flavour so let's just
give the broth a go first
Wow that is just a taste sensation it's got so many layers of flavour so
in that broth there's heaps of spices so ground spices like star anise, cloves and
nutmeg and then a lot of things like ginger, lemongrass, turmeric, galangal
there's just a wealth of ingredients that go into the spice paste now let's
just grab some of these noodles, a little bit of that chicken, some of those bean
sprouts and a bit of that egg to form the perfect first bite, dunk it in
that broth, let's just give that a go
I can see why this dish is so famous, the noodles are really soft, beansprouts are
really crunchy and that chicken was so tender I'm gonna give some of these
prawns a go too, perfectly poached so just blanched really quickly so they're
still a little bit crisp and the flavours of that broth I've got to go
again
adding that sambal just really gave it a nice layer of heat, so it turns out this
green herb is just baby coriander this concoction is sensational and we're
actually eating laksa on Carpenter Street where it was first sold back in
1945 and we're washing it all down with a Teh C Special so when you're in
Sarawak you have to try something with gula apong, gula apong is this sugar
or in this case a sugar syrup made from the nipah palm and this Teh is made up of
a layer of the gula apong, then a layer of evaporated milk and then tea I'm going to give it a
big old mix-up and lets see what it tastes like
let's get that syrup moving through the rest of the ingredients, I think that's ready
for a sample, it tastes exactly like a really sweet milky tea,
it's so refreshing, that gula apong in this one is quite light tasting
sometimes it can be really smoky and caramel tasting this is just really
refreshing in the heat
a dish I love and I've been desperate to try since we
got to Sarawak is this one- kolo mee, so this is a Sarawakian dish with these
egg noodles in this case we've had some chilli sauce put through them I think a
very mild chili sauce and that's why they have this red tinge we then have
cha siu or some barbecued pork there's some sort of finely chopped pork and
also some minced pork and all these ingredients like these whiter
porks oh look at that like a layered piece of pork, they've all been ditched in
this big thing of broth that's just bubbling away and they dunk them in
there to cook them through then I can some fried shallots,
there's a one little prawn on top, there is a green which may be like a Chinese
celery I'll need to try that to know for sure and that's really it so it's not an
overly complicated dish but it does also come with this as a little side so some
nice fresh chillies and some soy sauce which I can chuck on there, look at this
dish right let's just mix it all through you want to get everything together
there's a little bit of sauciness down the bottom you can see these noodles are
a little bit redder than the ones up the top
I love this dish so much I absolutely love it look at it so let's just go
noodles
it's so simple that chilli sauce has no effect oh a tiny
effect, like the smallest taste of chilli hot spice I've ever tasted in my
life, let's have some more noodles but with
some meat this time, this is so simple, this is a breakfast dish
you just wolf it down so easy the tastes are so simple but I'm gonna add some of
this chilli because I think it needs a bit of a kick from the saltiness of the
soy and those chillies so let's put a bunch of them on there actually let's
just put all the chillies on and then some of the soy I don't want to go too salty
now this dish well this one is obviously non halal, you can get this and the
previous dish we had in halal versions but these are the non-halal versions
of them, right let's mix it all up, we've got the chillies got that soy on there
give it another go ohhhh look at it
that has just given it more of a body so it's a little bit
salty now from from the soy sauce I couldn't taste the chilli I don't think I
got one so I've got a little chilli here and some more noodles
Wow it's a really sweet chilli, that is so, so good I'm gonna wolf this down so easily it's
super, super tasty and if you're enjoying this video I think we're gonna do
another tour video because there's so much here to eat so make sure you check
out Part 2 of the Kuching food tour video that we're gonna make we'll link
that up there and don't forget to hit subscribe so that you can catch this
or catch the next video and all the other videos we have lined up in Kuching and
in Sarawak
next dish on this food tour is Kway Chap and it is a bowl filled
with lots of different goodies we've got this really quite thin, brown broth
these silky looking flat white rice noodles there's some pigskin, we've got
some quarters of boiled eggs, we've got some tofu puffs there's some intestine
there's just actual bits of pork and there's I thought I saw ah yes some
pig's ear as well, so it's all the porky spare parts let's just give that broth
a go
hmm I actually thought it would taste quite
strong in a herbal flavour but it's actually quite mellow you can taste the
soy and then just a really subtle hint of herbs, let's give these slippery rice
noodles a go, woah they are slippery, I can barely pick them up okay hmm
just really thin, slippery they go down a treat, okay what porky bits do we
have I'm gonna give the intestine a go, dip it in this chilli sauce that came
with it or chilli oil and give that a taste
that's just been prepared so well, it's not overly chewy, it's been
braised in soy just like all the other bits of the pork here and it's just a
really mild soy flavour, now these tofu puffs I reckon have
soaked up all of that broth and they're gonna be so good so let's try that with
a bit of this huge bit of pork here which has got some pork skin and a bit
of meat I'm going to dunk that again into the chilli and let's go for that big mouthful
wow it's just an explosion of flavour from that tofu puff and then that fatty pork just melts in
your mouth, this is a damn delicious dish
we were just walking past this ais
kacang or ABC stall and we couldn't not grab one
because for one it's boiling hot but two it looks so interesting they're hand
shaving the ice, they've got this amazing it looks like a, a woodwork
machine and their hand shaving the ice back and forth so you've ended up with
these ice flakes that are just really fine shavings then what have we got
hiding in here so noodles like a pandan cendol noodle, there's some sago which is
the pink stuff, there's some grass jellies hiding, it's all in coconut milk
oh there's a- I've lost them, some kidney beans I think that's everything
Wow look at all the colors Wow oh you can see there's this palm sugar syrup in
the bottom and that's why it's going darker as I move it, oh this ice is
disappearing so quickly let's try some of this while it's still, wait look at
that spoon, oh my god how is that for a combination
of stuff
Wow, wow, really coconut-y from the coconut milk
that shaved ice cause it's kind of like little flakes almost like an almond
flakes sized flake of ice it's got a little bit of crunch still and then it
just obviously melts very quickly in your mouth, there's sweetness from bits
and bobs that are in there, something had a real fresh burst of flavour, the pandan
noodle or the cendol noodle has got so much
texture it's probably made with rice flour it's quite sticky and chewy oh
this is so so good, oh oh my god
I can't get enough, this is an amazing refresher on such a hot day, I've just been eating more of these
noodles and the texture's so different to normal
they're really springy and I found out that they're actually like a sago jelly
and that's why they've got so much texture and they've actually got chew
they don't just disappear in your mouth like like a cendol noodle really
would and look at the colour of them, how awesome so so good
and that's Part
One of the Kuching food tour done so good and make sure you check out Part
Two because there is so much more good food here to eat and today it also
happens to be the Sarawak Regatta which is a boat race along the Sarawak River
and that is why there are so many people lined up on the river so we're
gonna go check that out now and we'll finish this video with a few shots
from the Regatta. Thank you so much to Sarawak Tourism for making this video
possible remember to give this video a huge thumbs up if you enjoyed
it pop down below and hit subscribe for more food adventures we hope we inspired
you to eat and explore like a traveler, not a tourist, we'll see you next time
Jumpa lagi. Jumpa lagi!