Background
music playing. We're hungry in Hong Kong
and that can onlymean one thing. We're
going out for lunch and we're going to eat dim sum. So we're going to be eating
at Tim Ho Wan it's a Michelin Star restaurant here in MongKok in Hong Kong and
it's one of our favorite places. We've
been here, I don't know, maybefive times in the span of week, so we're going to
show you what you can get inside. Background music playing. So they have a pretty cool menu over here.
Thankfully it's in English not just Chinese, so when you first sit down at the
table youjust check-off the food items you'd like to order, you specify a
quantity and then theybring it to your table as it is ready. Background music playing. Tasty Pu-erh tea
from Yunnan Province, it's a dark fermented tea. My oh my, all of the food is
arriving at once and over here we have a special little packagewith sticky rice
wrapped in a lotus leaf and this rice comes with beef and chicken. It'sreally tasty. One of our favorites. Steaming hot. Background music playing. This is going to be hot. Hahaha!Oh, it is hot. I need a second to tell you about it. So yeah, this sticky rice is reallygood. I think it's actually called glue rice on the
menu and it just has a very stickyconsistency as you can see. You can just pick it up with chopsticks and
it's been cookedwith meat and chicken, so it has a nice meaty flavor to it. Out
of all the different kinds of dim sum I've ever tried this is probably one of
themost filling by far. Background music
playing. Well, we certainly polished that off except for the bone. So next up
I'm trying the glutinous rice dumping filled with meat. It's been deep-fried. Ow,hot.
Everything is hot. Mmmmm. Well, you can't see the inside right now but
it does havemeat. Let me prove it. You can see it there. Mmmm.
Looks good. It's like a ball of
stickyrice with meat inside. Background
music playing. And when it comes to dim sum this is my all-time personal
favorite the barbecue pork bun. Butthis
is a special variety of it baked barbecue pork bun. So, bite time. Mmmmm.
Show us theinside. Ooooh, look at
that barbecue pork. Yum. It's just so sweet and flavorful. Theinside.
The barbecue pork bun. And the
outside of the bun it's so delicately crispy.
Well,we've got one more dish coming.
It is called tonic and pedelar cake.
How does that soundto you? MMMMnnnn.
Let me correct you on that. It's
called tonic, medlar and petal cake asin flower petals. So I'm not really sure what to expect maybe
something that tastes likeperfume. And
it was from the dessert section.
Background music playing. I really hope Iike it. It's cold.
Like gelatin. Sweet like honey.
Michelin star quality that even a cheapskate extraordinaire can afford. Lets see the total. So that is 77 Hong Kong
dollars which is just under 10 US dollars. For lunch today we are eating at one
of our favorite restaurants in Luang Prabang - it'scalled Tamarind. It focuses on Lao food, so we're going to be
showing you some traditionaldishes. This over here is called Nam Kham and it is
a Tamarind cooler and you get a nice littlebamboo straw and it is a really
sweet and sour drink. It is refreshing
but a littletart. I really like it. It's so good!Next up we have our dipping
platter. This over here is coriander
pickle, next we havean eggplant dip and tomato dip. We have a paste made from buffalo skin, we
have someseaweed chips and then some vegetables that we can eat with the
sauce. Let's dig in. Thatall goes together of course with our
sticky rice. Sam is going to demonstrate for us. This is how you eat it. You just kind of put togethera little ball
like that and then you can pick a different dip. I'll try the buffalo saucehere. You put it together just like that and you
pop it in your mouth. Delicious! Is ita
bit spicy? Oh yeah! This one is really spicy. Finger food! Finger food! That is
a huge ball. Little ball. That is not little. Okay, I willgo with the aubergine. She has got her happy face on. It is so good. It is not just aubergine. They've added
spices - there is coriander, onions - there is just an explosion of flavors.
This is the second plate we've ordered.
Again, here we have a vegetable pickle, this is apork salad that also
has banana flowers, we have a pork sausage and here is some buffalojerky -
Sam's favorite. Oh, yeah! Over here we
have some little lettuce rolls that arestuffed with different dips, different
sauces, so we'll be trying those. Buffalo jerky time! I've broken off a little
piece of this buffalo jerky and this is myfavorite. Chewy, right? Yeah, it is very chewy like any
kind of jerky but this is probablythe sweetest jerky I've ever had. I can't remember ever tasting anything quite
thissweet in jerky form. You have this lettuce leafy roll over here. I taste lemongrass and something sweet likea
yam almost but I'm really not sure what it is.
It could be some local thing. We've ordered so much food we almost
forgot about this next dish. It is time
for me todo the honors. I'm going to
unveil our steamed fish, which comes wrapped in a banana leaf. It is called Mok
Pa. Let's see what is in here. It's like opening a present. I know,it's like Christmas on a plate. Oh, Wow! There it is. You can see the steam coming off ofit. It is going to be good. It comes with a side of vegetables, so let's
not forgetabout those. Time for a taste test.
First bite! Wow! This is cooked in a dill and basil sauce. It justmelts in your mouth. It is so soft and so flavorful. It is delicious!Now for dessert we are having
something that is called Khao Gam. It is
purple sticky ricethat has been cooked in coconut milk and it also has banana
and sesame seeds on top. Downhere! It
looks amazing! If that weren't enough, we get a little shot of Tamarind sauce
whichwe can pour over top. I'm going to try it the natural way without the
tamarind sauce first. It is so fragrant.
Nice and sweet? Very sweet. You can
definitely taste the coconut and it is a nice stickyrice with a bit of a nutty
texture. I like it. Let's try this with
some tamarind sauce and a big chunk of banana.
Oh my, it is so good. The tamarind gives it a kick and a bit of
spice. It is still really sweet. That
splendid feast came to just over $18 USD, 151,000 Kip which we think was
excellentvalue. It is a bit of a gourmet
type of restaurant. It is right by the
river. You've got awesomeviews from
here. Being back in UNESCO Heritage city Malacca, Malaysia on our one year
travel anniversarywas the perfect chance for us to eat Thali, an Indian meal
made up of various dishes typicallyincluding rice, dal, vegetables, roti,
papad, chutney and pickle. It is lunchtime here in Melaka and today we're
eating at the Selvam Banana Leaf restaurant,which is an Indian restaurant. We've been here several times during the
week. It isone of our favorite places so
far. It is really popular with locals,
so we're going to showyou what a Thali set meal looks like. When I was
backpacking in India three and a half years ago I subsisted off of Thali,so I'm
thrilled to be having the opportunity to eat it again here in Malacca,
Malaysia. Thali is an Indian meal that consists of various kinds of
dishes. It can be served on a platteror
- in this case- we're having it on a banana leaf if you take a look at it down
here. Itcomes with different vegetables,
curries and rice. Typically you would eat this using your hand; however,
someone has to hold the camera, soI'm going to be using cutlery and Sam will
demonstrate how it is done the proper way. Alright boy, dig in. Get them fingers dirty. You mix it around here. There we go.
That'sawesome stuff. Sam and I ordered two different Thali sets. He is having the vegetarian one and I am
havingthe chicken but the only difference is that I get a little plate with a
chicken curryon the side. Everything
else we got was the same. We have the
same dhal, the same riceand the same chips.
Take a bite of that chicken to see how it tastes. I already have a chunkhere. It is very tender and you can tell it has
been cooked slowly for a long time. Itis
really good. Is it spicy? Of course, a
bit of Indian spice in there. One thing I absolutely love about Thali is the
concept of the bottomless refills.
Youeat until you're fully satisfied.
That means if you go through your rice - and you finishedyour rice and
you want more - you call them over and they load you up. It is perfect fora hungry boy. Our Thali
lunch came to 22 Ringgit which is roughly $7 USD and that included three
drinks,two different Thali sets (including a chicken and a vegetarian) and a
roti pisang bananaflat bread for dessert. So it is Saturday night in Chiang Mai
and today we are heading to the Saturday NightMarket. Well, we're still a few
blocks away but I know we're close. You
know why? Because Ican smell the food. Background music playing. What do you
got there? So I got myself a twisted potato which is a lot like the tornado
chipswe used to have in Korea. It looks
like it is all seasoned? It's nice. Barbecued
flavored. You're going to be sharing that?You are wasting the chips. Background
music playing. Yes, blueberry. That
looks good. It's like blueberry
cheesecake with ice cream. It'sgoing to
be messy. Snow ice cream with blueberry sauce drizzled over top. How articulate. Mmmmmmm. Live music playing from the streets.
Background music playing. So what did you get? I've got some pan-fried
dumplings that are very similar to the Koreangun mandu that we often had when
we were living as teachers in Korea. So
let's see if theseare as good? They look hot.
Yeah. Pretty good. Background
music playing. Someone found his favorites here. So what started as just a little snack out
here atthe market has turned into a full on feast. I've got dim sum and fried spring rolls. Lookinggood.
I got this - German sausage. Very
good. Background music playing. And in case we didn't quite have enough to eat
- a sweet little dessert treat. So
thatis a banana and egg roti with lots of chocolate and condensed milk drizzled
over top. Background music playing. We came to this night market. We were supposed to go for a walk but guess
what? We endedup having a massive feast and so instead of exercise we were
gorging the whole time butit was worth it. I've now traveled to over forty
countries and I've yet to experience street food thatcan compete with
Korea. Known locally as Pojangmacha, you
can tantalize your taste buds with spicy,savory, salty and sweet street snacks. Two of my personal favorites include
tteokbokkiand hotteok. The following is a guide to some of our favorite Korean
street -- warning -- I hope you'renot hunrgy while watching this. And we are
going to show you the different kinds of food you can buy in this alley. So
that looks pretty appetizing. What do
you have there? It sure does. Well we
found somefood on a stick here.
Different kind of battered food objects.
So if you want to take a look. We've got what appears to be a rice cake,
kind of a lobster roll and as we go down abit lower sort of like a hotdog/sausage
thingamajig. And this is our first
little snack food ofthe day. It looks
tasty. Let's try it. Okay, I'm going to have the rice one. Very classy!Mmmmmm. Nice.
Alright, now you are up. What are
you goingto have? I'm going to take a bite of the hotdog. Scarf it.
Mmmmm. It's nice and spicy. Is it?This is really good. Yeah.
You'll have to try this one. ظë–¡? 얼ë§Ë† ì£ ? 1000 ì›�ìž…ë‹Ë†Ã«‹¤.
Okay, so we have got a delicious treat here called Hotteok. And it's a fried kind of sweettreat. Inside it's filled with cinnamon, honey and
sugary kind of goodness. You bit intoit
and it's really warm. Perfect for the
fall or winter. So I will take the first
bite here. Oh yeah. Oh yeah. That's good.
Mmmmmmm. . . . hahaSo we've found ourselves a nice little back-alley to
enjoy it. We're going to feast on the
hotteok. It's delicious. Show us how it
is done. It's hot. It's hot! Oh nice! The gooey-ness. It's made
of honey. Malt. M A L T.
Actually honey is liquid right? We boil this for oneweek. We make it solid because I have to show you a
performance. It's hard. This is cornflour. Make a hole.
Like this. Like this. Stretch.
Stretch. Little by little. I have
a clump of candy in my cheek. Nice. We just bought some sticky rice taffy andit
is all natural. It is very sweet. It is kind of like a chewy candy. This would
appear to be ice cream in some kind of cane. Look at what we've got here. Nice.
Big enough? Go take a bite of that.
Take a look at this. I think it is big enough to share. Well, good. Is that the biggest ice cream
you've ever had? Yeah, that is really good. If you're looking to try Korean
street food Insadong is one of your best bets in the entirecountry let alone
Seoul. Speaking Korean. When traveling to Korea don't be afraid to sample as
many Korean street food snacks asyou possibly can -- your taste buds will
surely be rewarded. Today we are biking out to Tra Que which is a little
village. We're going for a
specialorganic meal at a restaurant that grows its own vegetables and herbs.
Oh, wow! Can you hear the sound of the water. This is Sam on the
Waterwheel. You're a natural. If this isn't fun I don't know what is. Youshould move out here and take up farming.
So this place is amazing. It's like a
little organic oasis where they just grow differentherbs and vegetables. Everyone is farming and it is so peaceful and
quiet and it isbeautiful. Look at all of
the flowers around this. We have a very special drink here. It is called the water wheel drink. It's made with lemonbasil seed and
ginger. Let's take a sip of that. It tastes very healthy. In a good wayor a bad way? In a pretty good
way. Okay. Tra Que is a small farming
community village located two kilometers northeast of the AncientHoi An town
area. We just came here for dinner but if you decide to visit this village you
can also work withthe farmers for the day, you can take a rice paper making
class or you can take a cookingclass. If you've been following along with our
recent food videos you probably have noticed we'vebeen having these pancakes a
lot and they are delicious. I have to
say that the presentationof these ones down here looks the best. So these here
are the best country pancakes we've had.
What I really like about them isthat they are not as oily or greasy as
the other ones. They have a little bit
of a fluffiertexture. So this lovely presented dish is called three friends and
there are three friends rightin my hand.
We have shrimp, pork and vegetables wrapped around. Pop that in your mouth. Friendly?I've got some good pals in my mouth.
These tres amigos are almost too pretty to eat. Thank you. Easy. So here we have our colorful papaya
salad and I didn't realize it was going to be thisbig. I started to think we ordered way too much
food. Are you kidding me? With me
here?Too much food? I'll take care of that. Well to sum up this meal I can
honestly say this is the best dinner I've had since I'vebeen in Vietnam. I absolutely loved the dishes. You could just taste the freshness in
everysingle dish we had. The prices were
really affordable. The portions were
generous andit was cooked really healthy.
Nothing was greasy or too oily.
It was just absolute delightto come here and eat. I definitely
agree. I think the long bike ride out
here was definitely worth it andit is nice eating in such a quiet and peaceful
setting just being surrounded by the farm. So we highly recommend it if you're
in Hoi An. For lunch today we're having one of my favorite foods in all of
Korea - Hamuel Pa Jeon. Jeonis a kind of
Korean pancake. It's actually the very
first meal I ever had when I cameto Seoul many years ago, so this is an old
familiar favorite. So this is the kind of meal that you eat as an appetizer
before a really big feast oryou can have it as an anju, which means you eat it
as a side dish when you're having drinks. Background noise in the
restaurant. So it appears we've got some
kind of a ricetea or drink before our meals comes. We're just dishing it up. Let's see what it tasteslike. Are you going to take a sip? Yeah, it's akind
of refreshing hot rice drink. Hot rice
tea. Background noise in the restaurant.
Music playing in the background. So it looks like we have a little soup
here with some soy beans and healthy greens. Let's get some broth in here. So in my hands here is something called
Makeoli. It's a Korean rice wine and it is something that can be made with both
rice and wheat. Fermented rice and wheat.
It is traditionally a popular drink with Korean farmers but noweveryone
loves it. So it comes in these cute
little bowls. I'm going to show you what
itpours like. It kind of has a white
murky milky substance and it is the perfect drink pairingfor what we've order -
the Korean pizza - Pa jeon. They go together.
So Makgeoli isn't too strong.
It's typically 6 to 8 percent alcohol, soit's a nice social drink where
you can have several cups. They've rolled the kimchi up nice and neat and
cute. In fact, I think it's almost
toocute to eat. Can you imagine? Kimchi
too cute to eat? Okay, so here is.
Cheers. Gumbai asthey say in
Korea. That's nice. Is it nice? Yeah, it is. Okay, time for a
Korean cheers. Gumbai. Oh wow, that's massive. Gamsahamnida. Speaking in KoreanHere is our Pa Jeon and it
is a generous looking size. It's
massive. We've got the tongs andthe
sissors to cut it up. You have expert
hands. Background music playing. So it's
just been lovingly cut up into nicelittle bite sized bits. And we are going to try it. Yes, I am. Once I'm able to pick it up. I'm going to dip it into the sauce, whichis
soy sauce. I know I'm not supposed to be
using my handsbut I want to make this happen.
There we go. MmmmmmThat sauce is
good. So Pa Jeon is the perfect meal to
enjoy witha friend. It's often typically
eaten during bad weather days. For
example when it is rainingor when I'm hiking together. It's a very social meal. If you look down here you can see thePa is
actually the green onion, the scallions.
This here is what is called the Pa and becausewe have seafood and other
objects like this. This is actually
Hamul Pa Jeon. This is shrimp. There is
a whole bunch of different vegetables and seafood. It's made with a salty pancakelike
dough. Are you feeling a little buzzed
from the Makgeoli?No, I've hardly had any.
Okay, what is your verdict for this meal?I really like it. I thought it was a great jeon. It was very tasty, the seafood was
prettyfresh. Do you want to know when
something has turned out to be a good meal? What? Whenyou look down and there
is not even a morsel left. I'll take the
last one. There you go. Hahahaha. Some happy customers. Well, I love this
meal. We took care of the Pa jeon here
completely. And I probably knockedoff 85
percent of the Magkeoli. I've got a nice
little buzz going on right now. Oh yeah!I'm
in a happy place. It is lunchtime here in Malacca, so we're about to go to a
Baba Nyonya type of restaurant,which is a mix of Chinese and Malaysian
cuisine. This is a real hole in the wall
kind of place. It is. I am going to be showing you the Nyonya Laksa, which is
spicy curry with a mixture of Malayand Chinese elements. Let's take a look. It is a coconut based curry soup and it has
curdpuffs, fish sticks, shrimp and clams added to it. It is very flavorful. What I am having next
is called Rojak, which is the Malay word for mixture. It is a refreshingsalad. Yes.
Take a look over here. It is made
using fruits and vegetables, so it has pineapple,cucumbers, bean sprouts. It is just a really nice and refreshing salad
on a hot day. Ohyeah. The last of our
four dishes is called Popiah and it is a spring roll that has an outsidelike a
crepe. I'll show you the ingredients
here. It has a sweet bean and soy sauce
andit often has turnips and bean sprouts, tofu, peanuts and kind of omelet
like. It has goteverything going
on. Take a bite. Classy!To beat the heat we have some lime
juice. Is that refreshing?What has been
your favorite dish so far? I've actually like this one here - the Nyonya
dumplings - as I've never had thisone before.
I've tried the others but this is my first time for this. Okay, take a bigbite and tell us why you like
it. Struggling! What I really like about
it is the glutinousrice. It is a unique
kind of coating for the dumpling. Also,
it is quite sweet inside. It is hard for me not to like sweet foods when it
comes to me and my taste buds. What is Miss Audrey's favorite? Well, I've
really enjoyed the rice dumplings as wellbut I think my absolute favorite has
been the salad over here. I haven't
eaten freshfruits and fresh vegetables for almost a year because in Korea they
cost a fortune, so I'min heaven right now.
I'm just eating and feasting on this.
What do you got now - pineapple?Yeah, this is a pineapple. It is a nice sweet treat and the coating on
the salad is deliciousas well. It is a
sweet sauce with peanuts on top, so it is just perfect. Today we are eating
lunch at the Bale Well in Hoi An. This
is a very small local restaurant. They have a fixed menu. Actually there is no menu. They just bring you food and youpay a fixed
price and you eat as much as you want.
There focus is on country pancakes andspring rolls. Which we both love!You take the salad,
cucumber, kimchi and a spring roll. It
is going to be crunchy. Nowthat is a
special roll. That has got meat. Thank you very much. So I dip it here? Giveit a try Audrey. Here we go.
How is that? Wow, hard to bite huh?So you are going to what? Well, Sam
here wasn't paying attention to whole assembly process,so I will have to
demonstrate how to roll a spring roll.
Okay, so we add a little bitof greens including some lettuce. A bit of fumbling with the chopsticks
there. Hey, don'tbe hating. Then she said this is our kimchi which looks
a bit different from the kimchiwe ate in Korea.
This is Vietnamese style Kimchi.
It must be pickled vegetables.
Thenshe added a spring roll.
Don't forget the meat. Let's try
this one. Yeah, try a smallerone. I don't know if it is chicken or beef but it
looks good and smells good. Now thatis a
super loaded roll. Ok, now to roll it
tightly. Viola! This is it. Now you add justa little bit of chilly to the
sauce. It is kind of a peanut based
sauce I think. Andwe dip and enjoy!Oh,
there comes more food. Oh wow, here is
the country pancakes. Yum. So this
delectable roll. This time instead of
the spring roll it has the country pancakeinside of it. So we're going to give it a try. Is that better? These rolls are
amazing!You've got pancakes, springs rolls, the greens, the skewered satay all
in this. Happy boy!And if that feast
wasn't enough we've got a little sweet treat to end off with. Whatflavor did you get? I got cherry. And the
dessert just keeps on coming. Now we
have fresh pineapples. Do you have
anyroom for that? No, but I'll eat it. Okay, seriously that was the feast of
feasts. Normally country pancakes or
spring rollsor satay taste great on their own but all wrapped up together in
one big roll dippedinto a peanut sauce.
WOW!Our lunch came to one hundred and eighty thousand Dong which is
about nine dollars. I thinkthat is a
great price because they just kept bringing out plates and plates of food andwe
were stuffed and then they were offering us dessert and it was like 'oh, I
don't wantto turn it down I guess I'll eat it anyway' so yeah it was a great
selection there. The service there is really friendly almost in a very unique
kind of way. There was onetime when the
lady was coming over and she looked like it appeared she was going to
bewrapping up a roll for us but instead she just grabbed a satay and plopped it
rightin Audrey's mouth and at the very end of the meal she came over and
noticed I was lookinghot and she undid a napkin for me. I thought she was going to put it in my
hands. Oh, no. She just came and rubbed
my whole face right down. Oh yeah. I'm
hungry! I am hungry and this is my hungry face.
I'm going to devour food. Today we're having a special Korean meal
called Bulgogi which literally translates as firemeat. Paygo Pa In Korean Paego
Payo means I am hungry and that is exactly how I'm feeling now. I'mhungry!In Korea the youngest person at the
table is supposed to pour the drinks for their elders. Respect your elders!
RESPECT!We are now cooking the Bulgogi and the Pulgogi is marinated beef strips
in a lovely sauce. So Audrey here is stirring the Bulgogi and it is near the
final stages of being cookedand the meat is really starting to look done here.
I'm going to do a little demonstration on how to eat Bulgogi. So you grab a lettuceleaf and then you take
some meat and plop it in there and you put some of this sauce(the
samjjang). What else can we add? Maybe a
little seaweed. Sure, you can add
whateveryou want. And then what do you
do? Then we just roll it all up into a little ball andstuff it. Is it good? You look like you're almost
choking on it. We are about to lift this stone pot rice lid. Look at that steam!So this lunch is a special
meal that is called Cheonsik and in Korean Cheonsik means setcourse meal. That is why we have a lot more side dishes
than usual. We have a specialkind of
rice today and it is purple in color and it has some kind of beans and also a
nicelooking date. Special times!These
are our lovely side dishes. Let's start
over here. So we have the tofu which is
calleddubu in Korean and it is all dressed up.
This looks like some kind of raw meat and we'renot sure what it is so we
haven't touched it. Oh, it is octopus! I
see the tentacles. Look on this side.
Yummy. Are you going to try
that?This one is our favorite is it not? What is one of the ingredients? This
is pumpkin andpotatoes. Yeah, kind of
like a pumpkin potato salad. It is
similar to a potato salad inwestern culture. This Bulgogi meat is very popular
in Korea because it has a sweet flavor to it and itis also really popular in
McDonald's and Lotteria because they use it to make burgers. The rice has been
sitting in the stone pot for a while and now it is really crispy. ActuallyI can't even show you. This is a
traditional table. . . no! Yes!So right here we have the Bulgogi. Places such
as Lotteria. . . that is bad. Since we've gotten to Siem Reap we've been trying
lots of International foods such asKorean.
Today is no different - we are having a Burmese set lunch. Neither of us have hadBurmese food much
before, so this is going to be a real treat. Here is our first course of the
meal. We have a nice soup. It is very hot. What kind ofa soup does it appear to be? I'm
seeing vegetables - cauliflower, carrots, lots of garlic anda bit of
cabbage. I'm just going to try the
broth. How does it taste? It is very flavorfulconsidering
it only has boiled vegetables in it. You
should try some. It has also gota lot
more ingredients than what we initially thought. There is ginger, garlic, chickenand it has
been a nice surprise. The first of our many courses has arrived and we're
starting off with a chicken curryand potato.
I have no idea what it is going to taste like with my virgin taste buds
beingtantalized over here. How is that
potato curry? Oh, that's really good. It
has got a reallystrong curry flavor. It
is very spicy as well. Flavor explosion
over here. We've ordered a whole bunch of dishes with our set meal and we have
a potato and chickencurry which is nice and spicy. We also got a fish and vegetable dish in a
sweet and soursauce. Over here we have a
nice salad with tomatoes, cilantro and a bit of shrimp andgarlic. That is also a bit spicy. We have some nice greens over here and all of
thatis paired with rice. We top it all off with a healthy fresh fruit
dessert. So the verdict on Burmese
food. Honestly,I can't say it is that
distinct or that unique. I find that
Burmese food has a lot of similaritiesto the dishes we've been trying in
Southeast Asia. It has influences from around
the region,for example Chinese with the sweet and sour and then you have a
little bit of Indian withthe curries and Southeast Asia with the tropical
fruits mixed in. Today we are having lunch at the Mermaid Restaurant in Hoi
An. This is a very famous restaurantin
town and that is because it has two very special secret recipes, so we are
going tobe trying those two dishes today. The first dish that we are going to
be introducing you to is called White Rose.
As you can seeover here it is a shrimp dumpling made using a translucent
dough and it was named 'WhiteRose' when the French came because they thought it
looked like a flower the way it is allbunched up together. It is a secret
recipe unique to Hoi An and supplied by one family to the rest of thetown. I'm
going to pick this one up as you can see it looks like a little rose. How does it taste?It is really tasty. It has a nice shrimp paste and it also has
some roasted garlic on top,so it has a really nice flavor. The next dish that
we're going to be trying is called Cao Lau.
It consists of noodles,pork and greens.
It is also unique to Hoi An. The Cao Lau gets its special flavor from
the water that comes from a well outside of thetown. Or this distinct taste could just be from its
spice caramelized broth. Delicious noodles.
They remind me a lot of the Japanese Udon noodles. The meat is really
chewy and flavorful and you can tell it has been sitting in the brothfor a
little while. This meal came to about five US Dollars which is a bit pricey for
a local dish but thenagain we are eating at a famous restaurant with two secret
recipes so that is what youpay. Eating noises Tonight for dinner we're going to
show youone of our favorite Korean meals.
It's actually Korean Chinese food.
In every country Chinesefood is a little bit different and Korea is no
exception. This here is a typical Korean-Chinese restaurant. It's just a small little place. Hahaha! Wehave someone who is very
hungry. So the last time we had Chinese
food it wasin Busan on our first trip together.
And Sam ate so much that one night that he couldn'teven walk afterwards
and we ended up not even seeing the markets, not seeing the city. Itwas straight to bed for him. What you talking about! Actually, sadly
it'strue. Gamsahamnida!Yum Yum check
this out. It's for one person. That's like a feast in a bowl. What is it?That's Jjajamyeong. Which is? It's noodles with a black bean
paste and someonions. And this is an
actual set we ordered. We got this whole
massive feast. Like theseare huge
bowls. And we got sweet and sour
pork. Now this is a value meal. For the twoof us $13. Yeah! I'm already digging in. You are.
Slurpingnoises. Stirring
noisesEating noises Well, that's a long noodle!It sure is. Oh, it's so good. One of our favorite foods to have. So here we
have this sweet and sour pork. It's
breaded and deep fried and it's in anice sweet sauce. And we also have a few veggies like onions,
carrots and maybe coleslaw. Mmm. . . .
nicelittle surprise there. that's really
good. It's quite sweet isn't it?
MMMMM>. . . yeahIn a Chinese Korean restaurant often the best value meals
are the sets. We ordered whatwas Set A
which included the two bowls of Jjajamyeong here and the Tongsuyuk the sweetand
sour pork. This meal will leave us
stuffed. We can't even finish it
all. Oh yeah, that's going to fillus up
for sure. Eating noisesStirring noises
What are you doing? Just mixing in the blackbean paste. Then I'm going to stuff my face. Eating noises. Hahahaha. . . You got enough?
As usual in a Korean - Chinese restaurantyou don't really get that many side
dishes. We just have these lovely little
radishes. That's the banchan. That's the
Korean side dish. We've got so much to
eat leftover. Well, I couldn't quite finish mine. It was just too much food. Sam did a little bit better. There is nothing
left of mine. A true pig. But anyways, for someone visiting Korea
andlooking for a cheap budget meal that is delicious we recommend
Korean-Chinese food. It's awesome!Here
we are visiting a market again and that can only mean one thing - we are taking
acooking course yet again. Today we are
going to be learning how to make Lao food and our first stop is Phou Si
market. It is the biggest market in
LuangPrabang and apparently it opens up at four in the morning. For our cooking
class today it's an awesome surprise - we've got this lush garden setting. It
feels like we're just walking into someones backyard. In Laos his wife and
daughter cook for the family not the husband and son. This is culture. We don't put much sugar in
Lao cooking like Thai food. You taste
Thai food and it tastesmilky and creamy and sweet because they add lots of
coconut milk and lots of sugar. Thatis
why the food tastes like that. Lao food
is very different tasting like lots of herbsand lots of texture. This is Laos food. This does not mean Thai food is not
tasty. Thaifood is very tasty but our
food tastes different. I'm pounding peppers, onions and that is it. Now time to
try your tomato dip. I made mine really
spicy accidentally because I thoughtwe were cooking this. I'm making a little ball with the sticky
rice. Voila! I'll dipit in here. How is it? It has a real kick to it but it is
so good. It has lemon juice,hot peppers,
garlic. I like it. I'd like to point out
that Sam and I are making the exact same dish.
This is his sauce. Thisis
mine. What are you missing? Just about
everything. We're making the Mok Pa fish and you are going to show us how to
wrap it. What a work of art Audrey.
Amazing! Oh, be quiet. It is
going to taste amazing. We're cooking our buffalo meat right now. Here we have
our buffalo salad. We stir-fried some
buffalo meat and we also added bean sprouts,bananaflowers, string beans, hot
chilies and mint leaves. We're going to
be rolling this upin lettuce leaves.
It's kind of like a little fresh roll. For breakfast this morning we're
having one of my all-time favorite foods - dim sum - andthere are so many
restaurants to choose from here in George Town but I'm going to my favorite.
Let's go. There is a recurring theme in most of our morning videos and that is
I'm usually notawake and that I'm being dragged out of bed to go do
something. This morning it is
Chinesebreakfast again. What do we got? I believe those are shrimp
dumplings. Could I have a cup of tea
darling? You may and this isvery hot.
Burning yourself for love. No dim
sum meal is complete without a cup of tea. Sam and his buns. Barbecue pork bun and red bean paste bun. One
of the most fascinating aspects of eating at this dim sum restaurant is just
how youorder the food. All of the
different ladies come by pushing these different kinds of cartssome of them
filled with dim sum and some of them are filled with pao. There are differentkinds of buns. They have pork and all kinds of things. You just pick them and they putthem right on
the table. They have this little bill
here and they check them off with theprices.
You can see our bill right now and how it is shaping up. I'm sure we'll be orderingmore. Which one did
you try just now? I got a shrimp and veggie one and it is so tasty. Have alook? One of my absolute favorites is
the barbecue pork bun. It just has so
much flavorand it is 'wow' delicious. We've been trying lots of different dim
sum. I find that the fillings are
varied. You canget vegetables, pork and
there are some with shrimp and then you have all of the sweetdim sum, which
have a red bean paste. Those are the
ones I like the most. The ones thatI'm
not a huge fan of. Again, lots of
different variety. One of my favorite things about having dim sum is the social
aspect. It is the kind ofmeal that you
come and enjoy with friends over a cup of tea.
I'm so full yet I keepeating more. Sam is certainly in his element over
here. This is my local kimbap restaurant.
We are at my local kimbap restaurant.
This is a placewhere I eat several times a week. Sometimes several times a day. It is a very small space,a very quaint room
and they have excellent food. Here is the menu here at the kimbap restaurant. As you can see a lot of things are
between2000 and 4000 Won. This here is our banchan. We've got kimchi, some egg rolls (kyeran) and
I'm entirely surewhat this is. I can see my rice being prepared here from a
distance. This is awesome. Here comes mykimchi fried rice and soup.
Alright. Here we are. We've got the chamchae jjigae, the spicy
Korean soup with tuna. Overhere is the
kimchi fried rice which is typically topped with an fried egg on top. They broughtus - they got it mixed up here. I'm having the rice and Audrey is having the
soup. Isthis what you order most of the
time? Oh, yeah. This is my favorite meal - it is called Chamchae jjigae. It is kind of like a tuna stew andit is very
spicy. It has onions and a little bit of
tofu and some veggies. It also comeswith
a side of rice. It is quite
healthy. It is a very filling meal and
it is only alittle bit over $4 USD, so I'm happy with the price. The nice thing
about restaurants in Korea is that when you finish your side dishes youcan
always ask for more and it is all free.
We've got two here to replenish. One of the reasons we like to come to
the kimbap restaurant especially for me is thatwe do live a sort of a
backpacking lifestyle. We like to save
up for travel and by cominghere we get to have delicious Korean food at a real
cheap price. What are you having today? I'm having kimchi bokumbap, which is
kimchi fried rice. It isalso a spicy
dish and it is my favorite way to eat kimchi.
I really like it when it isfried.
I already know it is going to be good. Tonight we're going to be trying
a new dish here at our favorite restaurant.
It is goingto be our last time to eat here because I'm finishing my
teaching contract and going backto Canada soon.
Anyways, we're going to be trying the signature dish of this
restaurantand it is called Dtalktoritang which is spicy chicken vegetable
stew. I've had this beforeand it is
delicious. We've always come here and
had our Dolsot bibimbap and sundubu jjigaebecause we've loved it but this
actually the signature dish at this restaurant and we'regoing to be eating it
tonight. Yummy!How hungry are you? I'm
hungry yeah! Hungry! Yeah!Let's see your hungry face? I'm hungry! My hungry
lion face? Rawr. Come on - I'm
hungry!Gamsahamnida (thank you in Korean). There comes the stew. Here is our
hearty chicken stew and it is the perfect winter dish and it has got lotsof
pieces of chicken, potatoes, onions, vegetables and it looks really tasty and
really filling. It is bubbly bubbly bubbly.
Let's dig in!We have a nice piece of chicken breast over here. I'm loading up myself. Lots of potatoesand lots of chicken. This is
the perfect dish now that the temperatures have dropped below zero. It is just so fillingand it gets you feeling
all warm. The potatoes are nice and soft
and the chicken has beenboiling for a while so it is very tender. It falls right off the bone. Yes, it is oneof my favorite Korean dishes so
far. I wish I had discovered it
sooner. Too bad. Tell us your thoughts?
How much are you loving this dish? I'm loving but I think you're lovingit even
more. One of the interesting things about
this dish is that there are severaldifferent parts to the chicken here. There are drumsticks and various parts
without bones. There is some work involved while eating. This is the bone section. Dtalkdoritang is
what this dish is called and I'll break down the words we used. Dalktorri- tang means stew. You can imagine this as chicken stew. I have a feeling it might bechicken mixed
stew or chicken spicy stew. It also has
potatoes and onions and differentthings in it.
It is steaming as you speak. This dish comes in a several different
sizes. The one we got here is actually a
small. Ifyou take a look at it it is not
small. That's a lot meat boiling
there. It's a lot of meatand potatoes
for two people. It also comes in medium
and large size, so this dish we'reordering here is 19,000 Korean Won which is
17-18 USD these days. All of this for
thatprice is really reasonable. The
medium is 24,000 Won and the large is 29,000 Won. I'm guessingthe large could feed an entire
family and maybe even an entire extended family. It isjust a lot of food and we're enjoying
it. We polished off the stew. This is
what is left of it and this actually the best part. The broth got really thick
and it is flavorful and saucy. You like
your saucy foods don'tyou?What a feast.
What a great way to end my time in Korea. And I think you have a little sauceon your
lips in the corner of your mouth a bit.
No?This is day three in Chiang Mai.
We just moved here a few days ago and we already have afavorite
restaurant called Chang Chalaad. Today
we are going to be ordering some classicThai meals. I've been to Thailand
probably close to ten times and this place literally has the bestPad Thai I've
ever had anywhere. I like this dish so much.
That is why I can't stop smiling.
So Pad Thai is the kind of dishyou know even if you've never been to
Thailand. You can get this back in
Canada or reallyanywhere in the world.
The ingredients - well, it is a noodle dishes as you can see. It alsohas tofu because we got the vegetarian
version. It has egg, peanuts,
beansprouts, peanut sauce. It's just so tasty, so filling, so good. So what
makes this the best Pad Thai I've ever had? Well, it's especially the sauce.
This is the most tangy, sweet and rich.
It's almost a bit creamy sauce I've ever had ona Pad Thai. This must be a secret recipe because I've
never had anything quite like this before. It is just really really unique. So
Chang Chalaad is sort of this tiny little unassuming restaurant that I first
visitedback in 2008. It has incredible
food, so that has always been one of my biggest travel tipsto try out these
little small places. Try out these
places that aren't on trip advisoror the Lonely Planet. They are often the best places you can eat.
So the price of the Pad Thai was only 60 Baht, which is two US dollars. What a deal!Today we are at a Japanese
restaurant and it is the kind of restaurant where the foodjust revolves around
and you pick what you want. Let's see
what we find. Sushi!Alright, so
everything is completely self-serve. The
different color plates mean differentprices.
I'm a huge fan of salmon so I will be eating a lot of the salmon today.
I chose the grilled salmon here so I'm going to take a bit of this and
see. That lookslike a happy
customer. I am happy. Here we have the
menu of all different sushi you can get.
Is that plural? Different kindsof sushi - that'll work. They are all different prices. There is a huge list, so it is basicallyyou
go here and you eat as much as you want and afterwards they stack up your
plates andyou get a bill. It is time for me to try the salmon here. You look like you're really enjoying that.
That is so good. This totally reminds me
of when I grew up. I grew up on
Vancouver Island,Canada where I had smoked salmon all the time. My Dad would be smoking salmon in the
summerand this totally reminds me of home.
I love it. Time to put it in my mouth.
How is the raw salmon? It is really good. There is my hot tea. That looks like water honestly. I don't even know what this is. It is
supposed to be green tea but maybe not. What are you doing here. I'm making myself some green tea here. In Korean that is nokcha. I'm adding some
green powder. We already have hot water
here and I will swirl it with achopstick I guess. It certainly looks green. Yeah, that is some
nice green tea. Alright, so six stacked plates.
That is all of the sushi we ate.
That is close to eighteendollars. It is a very cold winter day today so
for lunch we've decided to have some Gamjatang,which is a hearty Korean stew.
In Korea you cut everything with scissors - forget knives - this is the way it
is done. Eat like the locals. The same
with the kimchi. Let's chop that up. It looks nice and fresh. Here is the
delicious stew and these are all of the different ingredients that we havefor
it. We've got some vegetables and lots
of potatoes here on the side. It is
goingto be lovely. I'd like to know what
the white stuff is. This is the kind of restaurant where you come to fight off
a hangover by eating Haejeongguk. In our case, if you're freezing you come for
a hearty stew like this one. Bubbling goodness.
What are you eating over there? I'm just taking the meat off of thepork
spine. How is the meat? Is it tasty? Oh,
yes. Okay, it is time to dish it up. It
is all cooked. You can see that the
broth is a realthick and hearty looking with the different sesame seeds and all
kinds of different paste. Gamjatang soup basically means that it has potatoes
but there is also lots of other thingsin there.
We have pork spine, there are some rice cakes, sesame leaves, sesame
seeds, mushroomsand there was a white paste which we haven't really figured out
what it was. We think itmight be a
sesame based paste. How would you describe the broth? It is a lot spicier than
I was expecting but it isvery flavorful.
It is really good. Let's get a
close-up shot. With the gamjatang you
reallyhave to make sure to stir it around so that it doesn't stick to the
bottom. We kind ofmade that mistake
earlier. I'll just add to the flavor. This is the meat after it has been
de-boned. I like to dip it in the
mustard sauce - itis really spicy and it almost reminds me of wasabi a little
but with a mustard-y flavor. It definitely does have a bite and a little bit of
a tang to it. Show us how it is done.
Let's grab a little bit. That looks
fatty. Here is a normal piece - that
one. Here yougo. You can just dip it and swirl it around. Delicious!We're almost finished the meal and
what is left is basically just a thick collectionof stew, meat and a few random
potatoes and veggies. As you can see here our feast is complete. The cost of this meal was 25,000 Won -
roughly25 USD - a little bit less.
Overall, our feeling was that although it was tasty and
definitelydelicious relatively compared to what we can get at other Korean
restaurants it was a littlebit expensive.
We probably won't try this one again. We are at our new favorite
restaurant in George Town. It is called
Kapitan. Restaurant Kapitan. They serve
up amazing Indian food. If you like rich savory curries and buttery naans you
have come to the right place. Over here we have a tandoori set which I
got. It came with a buttery naan bread
and somenice curries. We also have Alo
Ghobi over here with potatoes and cauliflower and someextra Naan because we
just like it so much. We need double the
portion. That chicken is superb. It is
juicy on the inside and crispy on the outside.
Wow! Whatflavor. How is the curry? It's so good. So so good!Aside from being a great
restaurant in terms of the quality of food, the other thing wereally like about
coming here is that it is so affordable.
You can just pick a whole bunchof different dishes, mix and match and
you'll get a great meal. One of our absolute favorite dishes so far has been
the Palak Paneer, which is reallydelicious and we've also really enjoyed the
Tandoori chicken which is always fresh, crispyand the butter naan. That is good. This is a 24 hour restaurant
and we like it so much we're considering coming for breakfast,lunch, dinner and
maybe even a snack. So today we are having lunch at a little place called the
Peppermint cafe. This is in somelittle
back-alley in Chiang Mai. We're sitting
outside right by the street and we're goingto enjoy some more Northern Thai
food. And you know how much we like our back-alley restaurants. Background
music playing. We're here for original Thai food and good shakes. Looks like you got just that. So today we are
having a dish that is called Khao Soi and if you just look down over hereyou
can see that it kind of looks like a curry type soup and we have regular boiled
noodles,some crispy noodles and chicken over top. So this is a Burmese
influenced dish from Northern Thailand and it literally means cutrice. This is
one of Northern Thailand's most famous dishes. background music playing. So
I've had this dish once before and I think my favorite part is the combination
of thesoft egg noodles mixed in with the crispy ones. It's just a nice, crunchy, soft textureand
the curry sauce gives it a bit of an extra kick, so here we go. I love coconut
based curries and this is quite similar to Massaman Curry. background music
playing. This is a really popular street food in Northern Thailand. It's actually quite hard to findoverseas in
Thai restaurants, so that means you have to come to Northern Thailand andtry it
for yourself. Empty plate over here. The
sign of a good meal. Overall, that meal was delicious and coming in at just 59
Baht per dish - what value!We are at a Korean restaurant right now and we're
going to be cooking our own barbecue. We will be grilling our own meat here at
the table and it is a very tasty meal, so I'mexcited to be eating it once it
all gets here. How are you doing dear? Can you flip them? Just struggling a
little bit. Nice skillswith the chopsticks. Nice, nice skills. This is a very Korean
thing. They usually bring you a pair of
scissors to cut your meatinstead of slicing it for you. They let you play chef at the table. It is almost like doing surgery here. Little snippets of meat being put onto the
table. Now we just finished cutting up all of the pieces of meat and we're just
cooking thema little bit longer. We want
them nice and crispy. They have a lot of
fat so I am tryingto melt some of that away. This is going to be one delicious
bite. Samgyeopsal and Ssamjang. Tasty!How does it taste? It tastes great.
Okay, I am going to show how we have this delicious Korean barbecue the Korean
styleway. First, what we do is we grab a nice piece of leafy lettuce here and
then we take a pieceof the samgyeopsal (which is meat) and we dip it into this
red sauce just like thispop it onto the lettuce, grab some springs and put
those on and a piece of garlic.
Thatlooks delicious. It is going
to be good. Then what you do is roll it
into a bite sized shape- just like this - and some people take several bites
but you know how I eat I am going topop it all in. Is it ever good. Oh, I'm so
full but it was so good. Okay, we just finished our meal and I am stuffed. I ate most of the garlic when Sam wasn't
looking,so watch out. I knew I didn't
get much. It was a very filling
meal. I have no room fordessert. That is it. Today we're having another soup -
Budae Jjigae. I'm hungry. Rawr!Today we
are having Budae Jjigae. Budae Jjigae is not Korean traditional food. It was invented after the Korean war
whenAmerican food (like spam and hotdogs) were very abundant. Apparently, it
originated from an area we've been to before, Songtan. The ingredients in Budae
Jjigae are often similar to what would be in other Korean stews. The main
difference being that things such as spam and hotdogs, which you can see
Audreymoving around here (and she stopped) were found around the American
bases. There isalso a kind of fusion
stew, so there can be any kind of different ingredients thrown in. Sometimes
you'll find noodles are put in. There is
a lot of different things and itis getting steamy. Considering it has spam it
is quite tasty. It is light and just a little bit spicy. As with all Korean
meals this comes with rice, kimchi and other side dishes. Today we are in a
very unexpected place - A Korean restaurant in Cambodia. I can't sayI expected to be eating Korean
food so soon after leaving. We've already got a craving. One of the things
we've noticed since coming to Cambodia is just how much of a Korean influenceis
here. We've noticed that with the buses,
all of the buses have been Korean. With
havenoticed it with guesthouses, restaurants and also just going into grocery
stores we'veseen Korean popsycles and this and that. And then you have all of the Korean K-Pop
playingon the radio. Yes, we just head
Psy's Oppa Gangnam Style. We complimentary sweet potato - Kokuma. Oh, that looks good! How is the sweet
potato?It is the best sweet potato I've ever had and I'm not exaggerating it is
really good. Korean food back home where we're from in Canada is actually
really expensive but herein Cambodia - where the cost of living is a lot lower
- it is actually a little bitless than what we paid when we were in Korea. Of
course, every Korean meal comes with side dishes - the banchan. We have some of ourfavorites like Kimchi Jeon
(Kimchi pancake). The million dollar question whenever we eat Korean food
outside of home origin (outsideof the home country) is it as good. Is it as authentic? And this here gets full
marksas being very authentic and delicious. We just ordered our favorite Korean
meals, which we used to almost eat daily when wewere back in Korea. I'm having the sundubu Jjiggae, which is a
tofu stew and Sam is havingDolsot Bibimbap, which is rice in a hot pot. It is
crazy how much I'm actually enjoying this meal.
The sundubu jjigae is somethingthat I eat almost every single day for a
whole year when I was in Korea and you'd think I'dbe sick and tired of it but
I'm actually been craving Korean food, so it is really niceto find it here in
Siem Reap. Today's Valentines Day in Korea and instead of stuffing ourselves
with copious amountsof chocolate we've decided to come and have a Korean
traditional set lunch. So Korea has a lot of lovey dovey holidays for couples
and we've actually managed tomiss most of them, so there was kiss day in June I
believe and hug day in December andwe were unaware of these, so we've got to
make up and celebrate Valentines Day thisyear. So by Korean set meal, what it
is called locally is Hanjeongsik, and what that means is basicallyit's a set
meal built around rice dishes (such as the dolsot stone pot rice set). What weexpect to have is a lot of different
side dishes and soups, so it's going to be a reallybig meal. Mmmm. . . . I'm starving so I'm looking
forward to this. Yes, me too. First off,
they brought us juk, which is kind of like a soup, so take a look in here. Andthis black. I wonder what it is made of? Good
question. I'll take a sip and let you
know. Any guesses? I have no idea.
Hahahaha! Is it good though? No, it's good - it's reallynice. Oh, and
there is jeon too. Little jeon.
Gamhasamnida. NehBackground musicSo our feast has arrived. It's a pleasant surprise. We really didn't know what we weregoing to
get, so we'll give you a bit of a tour here.
Over here we've got something calledBulgogi, which is marinated beef
strips. Down here it looks like we've
got a normal salad. Jeon, which is a Korean style pancake, which we both
love. This looks like a sort of minikind
of Tonkatsu, mini cutlet and another kind of salad and chapchae. We've just
been brought one more dish here, which is called Bosam, a kind of steamed meat.
So the Bulgogi is finished cooking now we're going to dish it up. Let's get some veggiesin there too. And the Bulgogi is known for having a sweet
sauce. What it is being marinatedin is
actually quite a sweet sauce. How does
that look? That looks awesome. It's
steamedup. Time to try it. MMm. . . it's
awesome. The meat is really tender. Really nice. . . . soft. . . . MMMMMM. What
do you got there? This is the most delicious Pa Jeon I've had since I've been
in Korea. Korean pancake? It's a little Korean pancake with lots of green
onions and this one alsohas seafood. It
looks like octopus maybe. And it's so
good. Very crispy isn't it? MMMMMMhmmmm.
Flavorful?There are so many side dishes to choose from that it's a
little difficult to decide whatyou're going to eat next. Music playing in the
background. So I really thought the meal was over after the first set of dishes
came out but beholdthere is even more to eat. All kinds of goodness ranging
from fish to soup and here is the dolsot, the stone pot,rice. What we're going
to be doing right now is we're actually going to be scooping out therice from
the stone pot and then adding water to burnt sides of it. And what that does isit creates a rice
soup. So Audrey is scooping it out. So
at this point we scraped out all of the rice from the main part. As you can see we'veput it in the bowl and
now we've just got the rice on the side.
We're going to add somehot water and turn it into a soup. Sizzling water
boiling sound. Cover it up. And we wait.
Water boiling sound. SteamingLooks like we've put a little bit too much water in
here. It's actually bubbling over.
That's my rice just bubbling next to me on the table. So here is my whole
fish. I'm just trying to get some meat
off the bone, so I have totake out the spine.
It's kind of difficult. A morcel.
It is time for the official unveiling of the stone pot. Da da dun da dun. So now we havea little rice soup. It's kind of a murky looking soup. Audrey
will try it. Hopefully not burn
myself. It does look very hot. Mmmmm, it's very sweet. Is it sweet? It's
like a sweet tea with rice in it. It was a great meal. I'm personally stuffed. And there are still so many dishes I nevergot
around to trying. It was just very very
filling. So much food. Would you come backagain? I would definitely
come back here. Definitely feel the same way as Audrey. one of the better value meals I've had in a
longtime. It's just awesome. Today we
are having dinner at a great little restaurant that is located right across
fromthe Puduraya bus terminal in Kuala Lumpur and it is Indian food. My favorite!Nothing like refreshing fruit
drinks to start your meal. Here is our
food. Nice! Thank you!Delicious. What we
are having today is called Roti Canai and it is an Indian flat bread. I've got onethat has cheese inside and I'm
going to dip it in the curry sauce. The
roti canai is theMalaysian form of flat bread.
Oh yeah!What we're having here is roti canai. Roti means bread in Hindi and Malay. Canai in
Malay means to roll out the dough. How
do you roll it out? Show us. Nice. It is
made with egg flour and water and in special cases where there is special
ingredientslike this one here - cheese!Sam is feeling a little shy because
there is people watching him eat right now.
Is itthe freckles? Is it the t-shirt? Is it because he is using his
hands? It's s spectacle. Whatcould it
be?There are two ways to eat roti canai - by hand or by utensil - and believe
me I willnot give up an opportunity to use my hands. Demonstrate for us. Mix it up really good. That's sloppy! You
just wiped it on your pants! No, I didn't. Audrey here will be having it using
utensils. I on the other hand am eating
like a ladyusing a fork and spoon.
Keeping it classy. So roti canai is thinner than the Indian style Naan
bread which a lot of people are morefamiliar with. It is thin in the same way as chapati for
example. You can get plain roti or you get a little fancier with your order and
they have bananaroti, garlic roti, cheese roti and egg roti. Yes, I had that earlier. Lots to choose from!One of the coolest things
when we come here to the restaurant is the little order youget. You just keep tallying it up here on the side
and eventually when you're finishedfeasting they finally give you a total. This
is a meal that you can have for breakfast, lunch or dinner. We're having it for dinnerright now and I'm
pretty sure I'll be coming back for breakfast.
Get ready!It is Saturday morning and normally on a weekend I would
expect to wake-up late and maybe havesome waffles or pancakes for breakfast but
instead I've been dragged out of my apartmentway too early to eat Ox Bone
soup. In the cold!I'm on? Woo! One of
the nicest things about this restaurant here is that it has the heatedfloors,
which in Korean is called Ondul. We were
walking around in the subzero temperaturesand now we're warming up our butts on
the ground. What has arrived at our table is called Seolleongtang and it is an
ox bone soup with brisket. Thisis what
it looks like - it has got kind of a murky white color. I'm going to stir it. This is instant noodles
and here is the brisket. This soup comes with rice as you can see and we also
have some veggies and kimchi thatwe can supposedly add to our soup. Kimchi in a jar. I think this is what we add to oursoup - all
kinds of onions. Oh, more of the radish
kimchi. She is chopping up the kimchi.
That is how it is done. Doesn't
that look good? It suredoes. Is it time
for the first bite? Okay, let's try the broth first. I can not say it is very
flavorful. It is like water. Yeah? Let's add more things toit. Okay. We've just grabbed the salt - hopefully
this will make the soup a little less bland.
Let'sadd a little. Do you want to
add some more. Alright, let's give this
a stir. Try a bitwith the broth. Experimenting here. That is better but it needs more. Lots more!We've found even more seasonings
here. We've got some pepper in an
attempt to really spicethings up a little and to add a little zest. Let's stir it. Let's try that now. It is muchbetter - okay good. I am trying the
brisket here. How does it taste? It is
nice and tender. It is a real'nice' cut
of meat and not fatty at all. After doing a little bit of research on this
dish, on wikipedia, I read that often ricecan be added into the Seolleongtang,
so that is exactly what I'm going to do.
I'm goingto take my bowl of rice and plop it right in. That is definitely going to thicken thingsup
here. Let's try that. Not too bad. Audrey is going to try the
noodles. How are those? They are really
tender and really soft. Are they soft? Yes. The verdict: I can't say I would
eat this soup again. I really wanted to
like it butit is just too bland. It is
white rice and plain noodles and a white murky broth. Thereis no spice, so I prefer the Hajeonguk
or the Dtalktoritang. I am sad. Or the sundubujjigae. Yes. Okay, so what did you think of the soup?
Well, I have to agree with you on this.
It wasn'tmy favorite. I did
finish it but I do like so many Korean spicy and flavorful soups. One of the
ones love are some of the ones you mentioned but also sundubu jjigae,
kimchijjigae and so many others. It just
didn't quite hit the spot but it was okay. Gamsamnida (Thank you in Korean).
Basically what shabu-shabu is a kind of hot pot Korean style hot pot. What we do is wehave different ingredients
here. Thin slices of beef putting in,
greens, different vegetableshere already in the pot and we've got noodles at
one point and over here this is what we'regoing to be putting in to make the
rice at the very end. It's a lot of different
coursesto this meal. Basically, eventually
we're going to get all of these different ingredientsand meat into here and it
is a spicy type of hot pot. It's perfect
for the winter season. We're going to put some of the vegetables in the soup
right now. Snip snip. All theleafy goodness. That looks tasty. One of our favorite aspects of these communal
Koreanmeals is the do it yourself part.
We're cooking a bit of the meal here. Next up is the meat. Plop it right into the pot and it cooks very
fast. That is why youdon't want to put
it in at first. It's good to cook to the
vegetables first because ofthat reason. Apparently, the name Shabu-shabu is
derived from an onomatopoeia meaning that the ShabuShabu sound is supposed to
indicate the swishing sound of the beef cooking in the hot pot sauce. Shabu
shabu! Shabu-shabu!Bubbly bubbly bubbly bubbly!Now it is noodle time. Oh my gosh okay! There we go. Disaster averted. Yeah.
That makesit a lot more thick with the noodles. I'm really enjoying the
meal so far and my favorite part is the thin strips of beef andyou can dip that
in a wasabi and soy sauce mixture and it is really strong and
reallypotent. It has made my eyes water
a couple of times. Let's see you do the
demo. Let'ssee a demo here. I'm not sure
there is any beef left. I've devoured
most of it. Dip it into the wasabi. Let's soak it and the camerais all fogged up
now. Here I am with the thin strip of beef and I'm going to be dunking it into
the soy saucewasabi combo. Absolutely
delicious. Mashiketa (delicious in
Korean). A Korean lady is over there making our bokumbap - our fried rice - and
she is using some ofthe leftover ingredients from the Shabu-shabu as well as
mixing it into the pot. Here comes our fried-rice bokumbap. Look at that! The best part is that if you
leave itfor a while it gets crispy on the bottom, so you get a nice crispy
golden rice. Holdon - it is really hot!
Tasty? Oh yeah. This meal cost Man Gu Cheon Won which is 19,000 Won which is
less than 19 USD. It's a prettygood
price. It is the meal that keeps on
giving. You get the soup, the
vegetables, the beef,the noodles and the rice at the end. You also get complementary coffee. What is not to like?It's a lot of food for
free. Hawker Centres, which are open air food stall complexes, serve up a
variety of inexpensivefood. From Chinese to Indian and Malaysian to Indonesian
there is a diverse selection of cuisine tochoose from. We're having our first
lunch here in Singapore at a Hawker Center and I've ordered myselfsome Chinese
food. I have some Hainanese chicken
rice, which looks absolutely delicious andI've got a butter chicken with butter
naan right down here. Here is my dish - it is just a bit of plain rice and some
chicken with crispy skin onthe outside.
Despite it looking a bit bland it is actually quite tasty. It is hard
not to enjoy butter chicken - this is awesome. We've got a few more snacks to
complete the meal. What are they? This
is a combinationof satay and dim sum, so we have sweet potato here and this one
is yam. We've got tofu cubesover here. This one is prawn and I believe that is a
shrimp dumpling. I'm going for something a little sweet here. I have some kind of yam spring roll. ShouldI dip it in peanut sauce? Nah, just
have it. Is it sweet? It is. It tastes like sweet potatoexcept that it is
white. This crab didn't go on a skewer
and it will taste good in thepeanut sauce I'm pretty sure. We'll mix that bad boy around. What is happening over there?Kind of chewy?
Here is the crab! Nice claw. Oh, that is delicious. It is so juicy inside. As budget travelers
these Hawker centres in Singapore are a real find. Because it is reallyexpensive in Singapore -
it is one of the most expensive cities in all of Asia - certainlyin Southeast
Asia. You can find dishes here for
between four to ten Singaporean dollarsand it is so much cheaper than eating in
a restaurant. I like the variety that you can find at the Hawker centers. For example, today we hadsome Indian food,
Chinese food and we also saw stands selling Malaysian food, Singaporeandishes and
lots of other things. This Hawker center is by the Singapore Flyer but you can
find them all throughout the city. We are at Tek Sen restaurant in George Town
in Penang today. Not to be confused with
Texanfood because this place is actually a Chinese restaurant. And it is spelled T-E-K S-E-N. Background
music playing. So this is one of the most popular restaurants in all of
Georgetown for locals and if youdon't come at the right time you have to wait
for a table. And if a restaurant is popular with locals I know I'm going to
like it. Background music playing. So this here in the mapo tofu. Apparently, it is one of Sam's favorite
dishes and I'mgoing to try it. Oh, it's
so hot. It's like tofu mixed with ground
beef in a really richsauce that is kind of spicy. I like it. Background music playing. Oh,
wow. Is that ever good. It's crispy chicken in a sweet plum sauce.
Background music playing. That's just your standard fried rice with shrimp, a
little bit of veggies and some meat. It's really tasty. Here are some Chinese
chopsticks. Better. Background music
playing. Nothing quite as refreshing as lime juice. Are delicious Malaysian
Chinese feast came to thirty three Ringgit, which is roughlyeleven US dollars
and it was worth every single Ringgit. Background music playing. You know we
love to eat, so today we've signed up for a cooking course where we're goingto
learn how to make some of our favorite Thai dishes. Right now we're at the localmarket, so we're
just going to be walking around picking out some of the ingredientswe'll need
today for the class. Let's have a look.
Judging from the amount of cooking videos we make you'd probably think that
we're constantlyin the kitchen and that we always like to cook. That couldn't be further from the truth. Most
of the time when we're on the road we eat out, so this is actually kind of an
excuseto get into the kitchen and cook and to actually try and make food
because normally we don'tdo that. We have now arrived at the Thai Farm Cooking
School. We drove about seventeen
kilometersoutside of Chiang Mai and it is a completely different world out
here. We're just surroundedby nature and
an organic farm. We're actually going to
be picking a lot of vegetables fromhere. We had a choice between doing the
cooking course in the city or going out to the countrysideand I think we've
made the right decision. Now clean rice already. Please come inside. I would like you to pick by yourself the
whole leaf basil. I'm making my Yellow curry paste. Pound, pound, pound! Harder! Faster!
Stronger!So Sam is lagging a little behind right? Come on. Master Chef here - look at that. Perfection. No, I really am lagging behind, I
better hustle up. I'm making a yellow curry today. This is mine.
This is what I created and Sam went for thegreen curry, so this is
his. And I'd like to point out I don't
think he did a very goodjob. Oh, that
just fell in there. What is this?
Whatever. Total chunks. You get an F!Alright, oh! It's boiling! It is
not supposed to boil. We're making the Tom Yum soup. Mine is going to have shrimp and I've got my
coconut milkhere, so I'm going to be adding some ingredients - mushrooms,
onions. I'm ready to try fine creation.
This is my Tom Yum with shrimp.
Let's see. I made minereally
sweet. I think maybe I put in to much
sugar but it is kind of nice and creamy becauseI used coconut as a base. You need to add more salt or fish sauce
then. Mine does needmore salt. How is yours?You look like a farmer drinking
soup. I'm keeping this hat I swear. I'm quite happywith mine. I put quite a bit of salt in it and I also
put fish sauce. I'm making my Yellow curry now.
I'm just stirring the coconut milk.
I put in the curry pasteI made earlier.
There is also some pumpkin and potatoes and I accidentally added someleaves
that I wasn't supposed to but shhhh. . . . . Cheater!Not that we've chopped
everything up we're going to be throwing this into the Wok andmaking our stir
fried rice. I was wrong about this dish.
It is not a stir fried rice. It
is just a vegetable stir-fry. It's really good.
I made one with chicken and string beans and mushrooms and here ismy
yellow curry with potatoes and pumpkin.
Is it good? Uh-huh. At this point in the day I'm getting completely
stuffed. I actually wouldn't mind taking
asiesta right now but we're going to be making two more dishes. I'm going to be making aPad Thai and then a
Mango Sticky Rice. So I'm suffering from
what my family calls bulbousplumptitude. I'm making Pad Thai. Your favorite. Here is my Pad Thai which is probably one of
the easierThai dishes you can make. We saved the very best for last. Here we have our favorite Thai dessert -
Mango Sticky Rice- and it has some deep fried Mung Bean on top. It is crispy.
This is going to be good. Alright, let's check out that first bite. It is nice and coconut-y and it is amazing.
So overall that was a really cool experience learning how to cook Thai
food. I made fivedifferent dishes. I'm beyond full. Like I feel like I'm ready to hibernate now.
So this was 1100 Baht. It was like lunch
and dinner and the thing I really liked aboutthis particular school was that it
was out in the countryside where we were able to getoutside of the city and
away from the pollution and whatnot and just have a really cool organiccooking
experience. Today we are visiting the Shin Old Tea House where we will be
enjoying a cup of traditionaltea. Right now we find ourselves in a very cozy
little tea house. It is very cute. They havelow dim lighting and tapestries and
pillows on the ground, so we've ordered ourselvessome nice fruity teas. This
tea house is located just off of Insadong, which is known as sort of the
cultural hubstreet of Seoul. We've found
this quaint little place. As we've
placed our orders we havesome delicious looking snacks. This looks like rice cake and maybe another
rice cakecovered in honey with little cereal chunks on top maybe. Let's try
this. Crunchy huh? Okay. It is like puffed rice - like rice popcorn
maybe. Ithas like honey on the outside
and it is very sweet and airy. Here is the ginger tea and the masilcha is the
plum tea. How is the plum tea? It is
delicious. Mine is so sweet it is almost like liquid honey but it is not too
overwhelming. It isreally nice. There is plenty of flavor aside from it being
sweet. What kind of tea did you get over there? I got ginger tea. The same thing - it is a nicesweet tea with a
really strong ginger flavor. It is just
a perfect way to warm-up on a winterday.
Oh, yeah. I'm going to try one of these now. It is a rice cake with a green swirl in
it. I'm notsure what the green swirl is
because I can't taste any difference. Is
it kind of plaintasting? It is just a regular rice cake. We're receiving heat
from two different sources - an electric fan up above us and then wealso have
the ondul system on the floor. The
heated floors by the heated pipes underneath. We're as toasty as you can
get. I feel like I could take a nap in
here. I probably couldtoo. Getting off
of Insadong's main strip is a really good idea because it is usually inthe back
alleys where you can find traditional restaurants, traditional tea houses and
justquieter places. It is much better
value and also has traditional homes as well which isthe same as here. We are
finished sadly our tea is gone. It is
time to wrap things up and head back intoInsadong for a little shopping and
maybe some cake. Today we are having lunch at the Green Moss in Hoi An and this
happens to be a cookingschool but it has more of a casual feel. Basically, you choose two dishes from the
menu and thenyou pay an additional two dollars and you get to go into the
kitchen and cook it yourself. That is what we'll be doing. Believe me when I
say this "If I can do it. Anyone
can. "We are entering into the kitchen and we're making a cooking video. Audrey is up first. First like this? You roll
one time. So you cover it up? So then we
get the sides tuckedin? And then we finish as tight as possible. There you go.
Not so bad. It is great. It is
like we're an exclusive peak into the kitchen.
This is how we're makingPho. Can
I try? Two tablespoons. Here are the first few dishes we've prepared. We have the Pho and the fresh spring rolls.
Let's go eat it. Take them to the table
and devour them. Here is the spring roll that Audrey personally rolled
herself. No, I didn't. You rolled it. Do you remember? Let's see how
it turned out. This is one of my
favorite dishes at thisrestaurant. It is
just such a nice fat spring roll. How is that Pho? Delicious, and prior to
learning how to make this I didn't realize how manydifferent ingredients went
into this dish. You can really taste the
flavors. Next up we will be making a vegetable Cao Lau. So the Cao Lau noodles are made fromthe water
used an ancient well and apparently it is quite secret. Not only in Hoi An. Uniquenoodles to Hoi An. It is harder.
It's a crispy noodle. Now we're making our very last dish the vegetable
pancake and it happens to be my favorite one. We've got a lot of multitasking
going on. We've got the tofu simmering,
we've got thenoodles being steamed over here and we've got the pancake mixture
ready to be spreadon the frying pan. So that is when we know it is done?
Okay. Take fermented soy bean sauce.
Here is the finished product and this is round two of our feast. It was a fascinating experiencegetting to see
how all of this food was made in the kitchen. We're going to show you how to
roll the country pancake in a rice paper, so that it is easyfor dipping into
the sauce. And a big bite. Oh,
yeah. The pancake is nice and crispy and
the sauce is kind of sweet. It has a bit of a tomato ketchup base I believe but
it is also spicy because we added allof the chilies. It is a nice combination of flavors. How is
the Cao Lau? I love it. What really
stands out with the Cao lau is the taste ofthe noodles. They are just really unique to this area and
I love them. So the texture of the noodles are a little bit crispy and it
almost tastes a little bitlike they are under-cooked but that is what makes
them quite unique. We just finished our cooking class at Green Moss and it was
a little bit different fromprevious cooking classes we've taken. This one was a little bit less hands on and
morewatch and learn, which is great because we got to watch a professional make
it and thedishes turned out great.
Everything was tasty. That is the first kind of cooking class where it
has been more of a just a demonstrationonly that I've taken before. And I really enjoyed it partly because I'm
really slowat preparing food but the other reason was it was so hot in that
kitchen. I don't thinkI've ever sweated
that much, so I could barely handle being in there as long as I was. HadI been preparing the food I may have
passed out on the ground. So today we are going to a local restaurant in Nha
Trang. It is called Au Lac and it isthe
kind of restaurant that doesn't even have a menu. You just go in there and sit downand they
bring you a plate of food. That is what
you get. Pure vegetarian feast. Tofu
central. And we are here. So here we are
just piling on everything. All kinds of
different veggies; there is differenttofu. This is a typical meal at Au
Lac. Essentially it is just a big plate
of rice and on topthey pile lots of veggies, different tofu. It is just a healthy meal that tastes
greatand it is cheap. How is the tofu? The best tofu I've had. Ever? Ever! Wow! That's pretty good. So we
got a little soup with our meal and it has cucumber and zucchini and also
centro. Nice flavors. So tell us how much did that vegetarian feast cost? It
cost thirty five thousand dong, whichif you're doing the math is one dollar and
seventy five cents US. That's not per
person. That is total. For two soups,
two plates of rice covered in vegetables and tofu. Whata deal!One of the best tips I have for
saving money while backpacking is to eat at local jointsand restaurants because
you'll get authentic food at rock bottom cheap prices.
Sourch:http://iam4you-kh.blogspot.com/search/label/SWEETS
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