35 Malaysian STREET FOODS Across Malaysia!! TERRENGANU BBQ, KUALA LUMPUR Roti + PENANG Laksa

thank you, welcome to Chopstick Travel. I'm Luke Martin. Today I have another compilation of style videos for you, this time from Malaysia, home of Malay, Chinese and Indian influenced dishes. It's one of the hottest spots for food lovers in Asia, so enjoy the 35 best

street

s in Malaysia. meals yes, today for lunch we will eat fried noodles or migorang. We're at a place called Hussein migorang and he's cooking these noodles ridiculously fast and he definitely has an expert doing this, so there are all kinds of different ingredients mixed into the noodles. and everything is cooked over charcoal, even little bits of charcoal ash come out, it smells really good, you put a couple different types of chili sauce in there, you put some ketchup, mayonnaise, sweet soy sauce, egg and tofu oil, I believe a little. a little bit of broth too, so there are quite a few ingredients, let's go in, sit down and try some fried noodles, yeah, okay, and give it a little sourness, take some from here, try that, oh yeah, from the beginning , it's like the perfect contrast between sweet and spicy, a little salty and a hint of bitterness from the lemon juice, but really the dominant flavor there is just that it woke up a super smoky charcoal smoky flavor, so now we're at lunch and This is a very popular dish among local grilled fish or ikan bakar restaurants.

We are outside of the city center so this is a real local place and we have a good variety of dishes and of course the main feature of the PSC is this grilled fish so it's actually grilled in this banana. Leaf you can see here, they have a big grill in the front full of fish, all wrapped in banana leaves to hold all those juices and I'm going to rip the skin off. I have already opened it. to let it cool a little bit, you can see all that really delicious looking meat inside, give it a good dip and then try that first bite without the rice, which is definitely fresh fish and you can taste it super super smoky.

Like that sauce, it's a little sour and a little spicy too, but it's actually like a bunch of bones, some small bones, you could probably eat them, but when there are so many of them, I don't know if you should swallow them. those little bones are popping out of their positions, so our next stop today is not for food but for a drink, and Malaysia is famous for all its interesting types of drinks and this has to be one of the most complex drinks I've ever had. request in my life. all my life, so this is called a cup of iced tea and this is just a beautiful thing, it's bright red, the way he made it is he just mixed a lot of ingredients together, it started with a little bit of sugar water.

I saw him mix rose water. He put in a lot of shaved ice, you can see all those basil seeds floating on top. There in Taiwan we call them frog eggs because they look like small eggs. He also used a spray bottle to spray a mixture of spices in water on top. When he broke a coconut, he used coconut water and also used the coconut meat. You can see it floating on top, a little bit of coconut meat and then there are even some ingredients that I'm not familiar with, so the owner gave me this pamphlet that explains the history. from the stall and this place has been around since 1919 when the owner brought it from Sri Lanka and the ingredients I'm not familiar with are listed here, the Malay name so maybe if you know the English names let me know in the box from comments it's called and then also geta Angora, this one is called rubber grape and this one doesn't seem to have a name in English, so it has to be one of the most complex drinks I've ever ordered, like I said. so let me try this here oh man it's so refreshing foreign foreign so here they have curry it's a coconut milk based curry and all those smoked meats can be turned into one of these curries or you can eat them alone of course, they have one that I actually think is like a sea snail and then they have the duck, of course, she's just putting the finishing touches on it.

It must have a little bit of turmeric because it has a yellow color. and you can smell that delicious coconut milk, it looks so creamy and good, okay, I'll make sure I get a nice piece of meat for my first bite and I'll put it here next to my rice and I have to have some extra curry to soak my rice. It doesn't look like it's going to be spicy, but we've been assured that it will definitely be spicy, so I'm going to go in with my fingers and scoop out a piece of this. duck, oh wow, that feels so tender, oh my gosh, and then I get some rice, okay, let's try that.

Smoky, oh my gosh, with me at our next place now and we're going to eat something called Pisang Gorang, which is fried plantains and they look amazing. I was in the kitchen watching the women prepare them and it's pretty simple: they just cut the plantains, coat them in batter, and then fry them in a ton of oil, but the amount of plantains they have in there is incredible. There must be thousands of bananas and they are frying hundreds of them at a time in very hot conditions. I could barely stay there filming for long because it was so hot, but they smell and look really amazing, so check this out.

They're like half bananas, they were cut crosswise and then they were fried after they were battered and then she covered them with a bunch of little dough like Crispies and let's open this up and look inside. I guess this is going to be like a sticky banana inside, oh and it's hot, oh yeah, here we go, oh man, so these were very ripe bananas, like almost blackened bananas, that they were using, but it looks amazing. I'm going to delve into that right now. really very crispy on the outside extremely crispy almost like tempura Japanese tempura but the inside is banana and the banana since it was cooked has become like sticky and mushy but in the best way possible foreigner okay today we are in our first place for breakfast and This is a place that is very popular for their Roti tonight, so the way you do it is like you shake it with this movement that makes this bread extremely thin and then it makes some pretty creases precise and that allows It still has a really airy and extremely fluffy texture, so after that they throw it on the flat griddle and fry it with just a little bit of oil and it's pretty simple, but it's also served with some Dal, so which here we have the doll and it also has a small spoonful of sambal sauce, so it should be pretty good.

The reason why this place is so popular is because the way they cook it is the traditional method of using charcoal, so I have this extremely hot charcoal fire that becomes spongy, has a sort of layered texture and this is a good piece and does an amazing job of absorbing the doll because of the texture of that bread, okay, let's get some of that shine. and also a little bit of that sambal sauce like lentils Curry the doll with some carrots and some vegetables and then the sweet spicy sambal sauce. Let's try it so the clams are grilled on a strange piece of corrugated sheet metal to open once it's been cooked and then you take off half the shell and then it goes back on the grill and some sauce comes now what is this?

Yes, yes, it seems foreign, we have some roasted clams and roasted coconut. Look at these beauties, so 15 Ringgit there. I don't know, it looks like more than 20 clams and a beautiful yellow sambal inside and then it is also served in another clam shell, here a little extra sambal. I'll try this first just before I add more sauce, oh that. It wasn't what I expected at all, it's very sweet, it has a coconut flavor. I'm going to try it with some of this black sauce now because they are actually sweeter than I expected. I'm also very smokey, but I love the coconut flavor.

There's got to be a lot of coconut in that sambal sauce, those are addictive, foreign, all right, foreign, so let's open this up and as you can see, they were roasting it at such a high temperature that it was actually almost like it was oozing out of the leaf. of banana and these are like snack-sized bites, oh yeah, there we go, as you can see, there's a big piece of spiced fish in there, it's like a perfect little nugget, actually, oh yeah, okay, that's it amazing, it's just super super smoky. That's almost like a burnt taste, charcoal taste, a little spicy because of the chiles that are there, a little salty and that's like a firm, firm fish, thank you, you want it here, yes, eat here, please, how old are you? 23. study uh no travel yeah to try something called Le Mong and it's basically a bamboo broth filled with sticky rice and coconut milk and also salt and sugar and it's crazy smoky here and we're right next to the

street

, a place really cool and looks very good.

We also ordered some beef rendang which as she mentioned is commonly eaten along with Le Mans so it's still piping hot and looks amazing. It looks like really sticky rice. I'm going to dip it in the sweet friend. get a piece of meat with it, oh yeah, wow, it's good, very good, oh that rendang is amazing, it's quite spicy, but the lemongrass in it is amazing and this rice is also amazing, you can see it's somewhat dyed because it is also wrapped. a banana leaf to keep it from sticking to the bamboo stem and it's like a very sticky glutinous rice and it does a good job of absorbing this red dog.

This one is big, oh wow, what is it called King Lobster King Lobster yeah? Okay, so you call this King Lobster, yeah, look at this Isaac, it's absolutely huge, beautiful blue color, it's huge, how many kilos does each one weigh? Yes, oh, he weighs almost two kg. You're going to start with this beauty, it looks like they've added butter to it. add cream too and look at that look there's so much meat in there it's a whole little meat lobster and I'm going to try a little sauce on some of the sauces on the bottom here there's so much meat.

Abroad, okay, today we are at our first breakfast stop and this looks amazing. We are sitting down to a plate of Nasi karawu and we are in a very popular restaurant called fosi Nasi karabu and in fact the World Street Food Congress 2017 called that. in the top 50 street

foods

, you can even see it on their sign outside, he said that and I checked and it was number 22 or 23, so this place is famous for a good reason apparently and it's because of this dish here, the nasty karabus, so let's investigate. and this smells amazing. I'm going to try to give it a little bit of everything, maybe not that pepper yet, but definitely make sure to put some blue rice on the bottom, lots of shredded coconut and then that Oola mixture on top, so this should be a nice bite oh wow oh that's amazing it tastes like milk sweet slimy you're not selling it to me who said that's what they're called here curled up worm okay here goes nothing mmm, it's a little bit sweet almost tastes like a big good, it exploded with juice, the skin a little chewy, actually, it doesn't taste that bad, to be honest, foreigner, so today we are at a restaurant for breakfast that serves Curry me, which is a type of curry noodles. and this place is called Sisters Curry Meat, it's like an old restaurant, it's been here for 60 years, the same two sisters operate a very small stall right under a tree and it's a very simple dish but it looks very good, so "I'm going to order one and try it, first and foremost is the noodles and there are actually two different types of noodles, there's like a thinner noodle and then a thicker one, there are pieces of squid on top so there's some squid as well and some pieces of tofu tentacles, pieces of coagulated pork blood and then tons of chili, so I'm going to grab all this chili here, look at all that, and I'm going to mix it with that broth, make it nice and spicy, oh man, I ordered. more chili I hope that wasn't a mistake because it looks like it's going to be pretty spicy so let me mix this up and I'll try this here so let me grab some of the noodles I'm just going to use the noodles first. , oh man that looks beautiful, first things first it is extremely spicy, very spicy, but those noodles are amazing, they are cooked to perfection, there are two different types, one of them is a little more slippery and the other is a little more.

Firm, but man, that broth is hot and it's a thick device, so our breakfast has arrived and the way he makes it is he uses a piece of dough that he thins very, very thin, like paper, and he folds it a couple of times before frying it. Until it's golden brown and crispy and then you beat it like you beat it until it falls apart and then you cover it with all kinds of different things, so here we have our plate of food that looks really sloppy, but looks absolutely delicious. So you can see that the Roti underneath is cut into small pieces, there are some vegetables on top and then we ordered ours with soft boiled eggs so we have two soft boiled eggs and then some sambal sauce on top. on the side that chili sauce, so let me crack these eggs on top of this here and look at that, oh man, let's go for the other one, those are some really creamy eggs and I'm actually going to take some soy and pepper to put on. on top of this, so put a little bit of soy sauce on top, not too much, okay, I have some white pepper and I'm going to mix this all up a little bit, let's try that, oh man, this looks super, super good. oh yeah, it's a little spicy, it's definitely curry flavored, the eggs are super creamy, but my favorite part is the texture of that Roti, it's kind of chewy, that's good, it's a little bitspicy and it's super filling for breakfast today, okay, great, very strong, foreign in our clay pot, chicken rice has arrived.

The way this place works is you stand outside if there is a line, place your order. They will call your number first and then you can come in and order. They didn't have many options on the menu. We only got the most original type of clay pot chicken rice and it has arrived. It looks absolutely amazing. a very simple dish, you can see, it is served directly in this clay pot, a huge clay pot, we ordered the medium size on top here we have a small bowl of I think it's like a salted fish with a little oil, actually I'm I'm just going to take that out for now so we can see what's underneath here so you can see there are chunks of Chinese sausage, huge chunks of chicken there.

I wasn't expecting the chicken to be so big and then it's all on a bed of rice and I'm going to mix this up a little so it doesn't burn on the sides of the bowl because if you leave it too long it will start to burn and there's tons of chives too, It smells super smoky. super fragrant, I love that there is also Chinese sausage and you can see that the rice has turned a dark color from all the soy that was added and man I can't get over the size of those chicken pieces, look at that. whole chicken wing in there that looks very hot, oh mmm, so for our dessert we have come to the Chow kit area.

Chow kit is famous for its market and in fact we are going to go check it out right after we eat our dessert and this is something I have never tried before, I read online and thought I have to try this is durian chendel so I mixed two of my favorite things, durian and the famous Malaysian dessert channel, so here we have it, it looks absolutely beautiful. I can see this is just a bowl of chendel, there are little green pandan noodles under a pile of shaved ice and the whole thing doesn't feel like it's overflowing into coconut milk.

This version has some corn in it, so you can see kind of creamed corn and then of course. the big piece of durian a little bit of fresh durian I can smell it, it smells very powerful, almost a little fermented and this looks too good, so let's try it. I'm not really sure how you're supposed to eat this, so In fact, I'm just going to take a bite of durian and then chase it with some of the general oh yeah, oh man, wow, that's a unique combination, to say the least. At least, okay, we're pretty full after that big Nasi Lemak breakfast and then that huge fish head curry.

We ordered the small type of fish in Curry but it was still certainly a filling pot of Curry and we came for some dessert so this place is called CAP Joe and they bake a lot of different things but they are really famous. for their banana cakes and what makes this place so special is that it is over 100 years old or around 100 years old and they have been using the same wood fired oven to cook all their breads and pastries for the last 100 years, for which apparently gives it a really nice smoky rustic flavor so we ordered a small set of banana bread so it comes with five pieces and they are nice and golden on top but they still feel extremely spongy and I love the cake of banana, so I'm really interested in trying this, okay, it has a very nice banana smell.

I'm just a banana bread lover and I know it's going to be a good bite so let's try it, oh yeah okay, moist is a euphemism for that. it's like creamy bread almost if that's anything ok we have our glass of coconut wine and it smells a little bitter extremely alcoholic but it doesn't really smell like coconut but you can definitely tell it has a white heat probably it's the coconut . It's a very local place we are in and it feels like a prison because all the windows are caged. Try this. It smells very strong. Oh wow, that's a lot better than I thought.

It actually has a kind of carbonation and it's certainly an alcoholic fermentation flavor, let's try it again here and then there's a little bit of a coconut-like fruit flavor, actually, that's really good, it tastes better like carbonated coconut water. than I expected so here we have our breakfast and this is the Nasi Lemak so basically the main component of Nasi Lemak is rice but this is not just any rice it is rice cooked with coconut milk and also pandan leaves , so it is very fragrant rice. I have a piece of beef rendang that has been called the best food in the entire world.

It's one of my all-time favorites. A large spoonful of chili sauce. Sambal sauce that looks like onions. I have some cucumbers. here only raw cucumbers and then some roasted peanuts. This is a very typical Nasi Lemak dish. One thing they didn't have that I normally buy is the econ Villas, which are small fried anchovies, but that's okay, it still looks really good, so let's go. dig in, so let me take my first bite here, get a piece of rendang, oh that's a pretty big piece, tear that little piece of rendang in half, put some peanuts in, a little bit of sambal and a lot of that, just I'll get a cucumber so I get everything unlocked that rice, not only am I full of flavor and that sambalt is quite spicy, actually wow, that rendang is just soaking in that curry, it's very very tasty, it's a bit hard but also tender at the same time, it is almost halfway done. between a very tender piece of steak and a little bit of jerky and it has a nutty coconut aroma and then I love the crunch of those cucumbers and then the peanuts and that's almost, it's very, very spicy, yes, foreigner, come on , so they are at the Lexus booth now this one is so popular it's completely full you're going to share tables if you're sitting here but it's okay because this lock looks great this place is called Airy Tom

laksa

and this is our

laksa

bowl , so what it is is a mixture of many ingredients, so the main thing here is the noodles and then we have a broth that has a lot of fish, so you can see that all of this is like minced fish. a lot of herbs in there there are onions there is mint there is ginger flour there are some red chilies on top I saw him put some lettuce in there and cucumbers I'm sure I'm missing some other ingredients so I'm going to write about giving this a little mix, look those noodles underneath, oh man, it smells very, very fragrant, so let me have a little bit of this, make sure you get a little bit of everything and let's try that, oh man, yeah, that's so full of flavor there is.

There are literally so many flavors at once. I love the mint it contains, it gives it so much freshness. Boston, we're at the chicken wing stand now and the way they're cooking it is so cool that they have this kind of chicken dedicated to it. type of wing

roti

sserie oven that they're cooking them in so all the chicken wings are perfectly placed in these metal dividers and then they can put them right into this charcoal oven, the guy is brushing them with a nice dark I. I imagine it's a slightly sweet sauce and he's also using a bamboo fan to keep the charcoal nice and hot and keep the fire going.

It's so exciting to watch them cook it and it smells absolutely amazing, super smoky. Here our wings have arrived. and these look super good, they actually shimmer in that oil and I also think it's a honey and soy mixture that they rub them with, they smell super smoky and it was 21 rings for six wings, which is still a bit. expensive but better than lamb price so let's try these here oh yeah oh man super super smoky nice and sweet on the outside but man that's some super juicy chicken on the inside half an hour ago oh that's amazing , they have done it too. that he provided to us, it looks like a chili sauce, so I'm going to dip this in and try to make them as juicy as really juicy wings, you know, oh, that's a little spicy, it's actually quite spicy, so in this dish here we have some. huge prawns that he fried fresh and then what really makes the Sharkway towel the dish that it is is the equation noodles, which are a nice kind of flat, bouncy noodles, and then on top of that we have some bean sprouts and then also Chinese. sausage, he also threw in some scallions and then also tons of different sauces, oil and chili sauce, and this looks amazing.

Oh, and I almost forgot to mention that we actually ordered it with a duck egg, so he cracked a nice duck egg on top and stirred it into the charcoal teal, so let's dive into that. This charcoal towel was cooked over some hot charcoal to give it a nice smoky flavor and as you can see some of these bean sprouts and even the noodles have been charred. so that should add a nice smoky, burnt flavor to it and let's try it. I have some Chinese sausage, some beans, the duck egg, almost everything, all in one bite, oh, how smoky the restaurant we are in is.

It is called Satay Zina Ismail and this is purely a Satay restaurant. They have one of the longest charcoal grills I've ever seen for cooking the stir-fries, just hundreds of sticks at a time over charcoal of course, and they're using the traditional Bamboo Fan to cook them, so we just ordered 10 chickens and 10 meats. Our Satay has arrived. We only have two different types: chicken and beef. I can smell them now. They smell super, super smoky and you can see we have. a couple more things on the plate so we have some kind of glutinous rice that was wrapped in some leaves and then steamed and then we also have of course some raw onions and raw cucumbers and just look at this, the meat . it looks so brilliantly beautiful and oily and then you can see all those little crunchy bits at the end and then here we have our chicken and it looks like they've rubbed it with some spices, maybe a little bit of chili, maybe a little bit of turmeric too because It has a nice orange color.

I just look at those kind of burnt pieces of charcoal. It smells so ridiculously good it makes my mouth water and of course it was served to us with a nice yo too. I like how this place has served it with a huge bowl of sauce, so it's like a stir fry sauce with spicy chili oil and peanuts, so let's get into it here. I'm going to choose this chicken here and I'm going to make sure that this is completely covered with that sauce that looks so good, let's try it. This foreigner has arrived and he smells incredible.

They gave it to us boiling in this hot pot, so I'm going to walk you through it and show you what the ingredients are. inside, everything is completely smeared with this, like thick curry with cheese, spicy curry, sauce uh, and then I started putting quite a few ingredients in there, we have some okra, some Chinese long beans. I saw some cabbage in there, this looks kind of like a fried fish cake on top probably and then underneath all of this, where is it? Oh, here we go, it's a huge fish head, a huge fish head, and then another big piece of fish meat over here, so I think those are all the ingredients, but I think the secret is in this sauce. extremely creamy looking and I already tried it and it was wonderful so I'm ready to dig into this.

There should be some good meat around the cheek, so I'm actually going to try it on its own with a little curry, okay let's try that, oh wow, oh yeah, that's amazing, it's almost like with cheese because it's very creamy and has that hint of cheese and then the fish meat is ridiculously soft, but it's not mushy and mushy. it's really like tender and flaky, we have our coconut here, this is a place called anba coconut Trading Company, they sell, I think, wholesale coconuts, but you can also come here just to have a drink and it's winter here in Penang, it's almost the Early December, but today it's around 30 degrees Celsius so it's still very hot, you definitely want to make sure you're drinking plenty of fluids, especially when you're eating all day, so let me try this coconut here oh man. oh that's delicious, it's like the perfect amount of sweetness, extremely refreshing and it's not, it's not hot, they've kept them in the shade, they're not cold, but it's definitely not hot so it's still really refreshing, oh man , coconut water tastes so healthy. and all kinds of nutritious and delicious breakfast items and tonight they are making Roti which is their specialty they also have prata and they also have Roti bakar so this place is popular with Taurus and locals which I like and they are very very friendly and I can't believe the number of people they serve and the speed at which they do it, so it's amazing to see our second courses arrive.

These are two of my all-time favorite breakfasts here in Malaysia. Roti Chennai and Roti bakar so here is the Roti vikarna and you can see this is just toast and then on top we have two beautiful soft boiled eggs and that's what dreams are made of oh man they are some eggs really creamy, so the way they like to do it here in Malaysia is to put a little bit of white pepper, so put a little bit of white pepper on top and then a little bit of soy sauce to give us a little bit of salt, not too much, and then on this toast under here I don't know if you can say maybe under this piece all the man that egg there is butter and also Kaya and what Kaya is is a jam of pandan leaves, coconut sugar, so it's a jam sweet and I'm I'm just going to go get a piece of this, make sure I have lots of balls, look at that, it's absolutely beautiful and that's it, trythat, oh man.

That's my favorite breakfast food of all time. I think it's sweet, salty, creamy. Rich from those eggs and then from the butter, oh man, look at that, that's beautiful, let's take another bite, oh man, it's so saturated with those soft-boiled eggs. foreigner so we are here at the iced coffee stand and this is an extremely popular but very modest stand so this chick is here six out of seven days a week and she just has a little bike cart that is apparently serving something really good iced coffee so let's wait in line there's a pretty big line and we're going to order a coffee foreigner coffee and this place is called kopipong famous aunt the aunt who works here is extremely cute and really very friendly and she's definitely been making coffee for a long time because just looking at it is exciting.

He's got the technique completely down to earth, so the way he does it is he uses this really really thick black coffee that he mixes with condensed milk and then he does the Malaysian Tariq or the post to froth or froth the condensed milk and then uses the condensed milk foam to put on top of the iced coffee so you can see there's quite a bit of foam on top here and then he tops it off with his signature star, his coffee star, and it goes away pretty quickly, but it's a nice little touch. and it makes this place unique so let's find out how the coffee really tastes oh yeah oh man get some. of broth and slowly put it in the middle so that there is a woman cooking something called panjaram.

It is a local type of fried rice cake with pandan or you can get jaggery. I just ordered one with pandan so it's green one Ringgit thanks oh it's hot Still yeah it's really hot and you can see the shape is like they call it a UFO or it looks like a hat like a cowboy hat a little crunchy outside. I think it will be very hot, so, you can see. You could tell it's made from rice dough because it has a sticky consistency, it wasn't super sweet nor is it kind of chewy in the middle and then crunchy on the outside, it's oily but it's good this morning.

The market is extremely cool. and there's a lot of pretty food inside, but we've chosen it specifically and it's called pambalik, it's basically just a pancake and they're common throughout Southeast Asia and you can order all kinds of different toppings. We ordered the chocolate. chip with corn and I think he also put crushed peanuts and sugar in there and just look at it's oozing with chocolate so let's dig in, it's extremely hot and it feels really fluffy. I'm going to try to tear off a piece here, oh, that's hot, the inside is like molten, okay, it's like no handcuffs on the inside, so it's really creamy, but then the outside is really spongy, but the corn in there and then the dough that has not been cooked.

It somehow makes it very creamy inside, which I wasn't expecting and then it's extremely sweet because of that chocolate and then I can also taste those little crushed peanuts in there and look how sloppy it is, it's just spread. with chocolate all over it and really what makes us unique I guess is that creamed corn inside so it adds a little bit of sweetness and a lot of creaminess too and it's cooled down a little bit so let's take another bite , so one of Sabo's most famous dish is Neil Chap, which is a local beef noodle soup.

I have it here. It's packed with everything meat related. Just look at those pieces of meat. There are thin strips of meat. There are meat balls. Beef tendon. And it's all in this. beautiful brown meat broth, oh look, there are even stripes, look at that, how beautiful, like the concentrated meat flavor, okay, let's get into some of these delicacies, here are huge chunks of meat and there is also this chili sauce that generously dip wow, obviously very tender meat, that sambal is nice and spicy with a little sourness too, but the flavor is very strong beef on our first stop, this place is called poon Ki, it's been open since 1949 and this is one of the most popular places here in Chinatown and they serve a really unique dish that I've actually never tried before.

We have it here, it's actually raw fish porridge, so here we have a raw fish dish that is marinated in this sesame oil. and a little bit of ginger and a little bit of cilantro and then here we have the porridge that's steaming hot again, a little bit of sesame oil on top and then some green onions, so I guess the way you're supposed to do this is to take a little bit of the raw fish, you can just see this beautiful thinly sliced ​​raw fish and put it in your porridge and it will cook because this porridge is very hot, so I'm not exactly sure how long I'm supposed to leave it.

I'll let it sit for a minute and it's not supposed to cook completely just enough to blanch it, that should be good and then I'll grab my spoon here, oh this looks good, this is really unique foreign dish I love oil sesame, which is actually bread, the fish is so soft that it's not fully cooked yet, so it's very tender, I have porridge, very, very thick porridge, hey, I'm very, very hot, all that ginger in there too Oh, this is it. It's actually a nice little dish. I'm going to take a little bit of this fish and just throw it all in there.

It's actually very tasty. I love it. I'm not sure we're doing it right so let us know in the comments box if we did it wrong, I think the fish might be a little overcooked now but here I'll also add a little white pepper which will go great. This store opens at 4:30am so it's perfect. something for breakfast is a very light and healthy feeling, so for dinner tonight we are on a street called Kimberly Street, this is like a night market, almost at night, there are a lot of food stalls and actually this is a restaurant in which we are sitting. now that I filmed it before for the last time, I remember it was absolutely delicious and they are serving a dish called chap, so we have our bowl right here, it's a mixture of many ingredients, so start with a few.

Really interesting looking flat noodles and then there's a bunch of stewed duck parts so for the duck meat they use parts of the head and there's also a stewed egg in there and I think she also mentioned that it had pork skin and it's covered with just a little bit of fried garlic and some herbs, so let me come in here and just take a big spoonful of everything and it's like a mixture of all kinds of different elements that looks really, really good, a big piece of duck meat. up, so let's try those noodles are really interesting, they're kind of wide and flat at the same time and the duck meat has a nice soy stew flavor, there's also a little coagulated pork butt, which is nice.

It melts in your mouth and is very soft. Foreigners are serving a lot of soy products but we are going to try their Dojo, which is like a very popular big lime soy tofu pudding. I'm excited to try it, so we have our Doha, our tofu pudding door, they call it Po fufa here and I think they added a little bit of Gula Melaka, which is palm sugar and it's served hot. It has a huge cauldron full of silken tofu and this is one of my favorite desserts. of all time, but I have never served it so hot like this before, so let me try something foreign, yes, it is silky smooth, velvety, its texture is so unique and delicious, the taste is like soy milk, but It also has a sweetness of I think it's palm sugar, but they've sprinkled it on top, so that's good.

I like it hot and this place is very popular, only one brings it for 80 cents, it's very very cheap and they are just pumping. In Doha it's hot and sweaty here on Pedaling Street in Chinatown, but this is still good even though it's served piping hot. Thanks wow it smells so good try some of these little shrimp. Well, not so little actually and there are many. it definitely seems like a strange combination, but at the same time it also seems like something likely to be made here in Borneo where there is a lot of seafood that the bakute has really infused the flavor of those shrimp.

Seafood here and never. disappointment I hope you enjoyed this compilation of style videos. If you did, be sure to leave a comment below. Let me know which country you'd like me to do next, and if you haven't subscribed yet, hit the Bell icon. I get a notification when I post the next episode. I'll see you next time, bye.