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  • Being back in UNESCO Heritage city Malacca, Malaysia on our one year travel anniversary

  • was the perfect chance for us to eat Thali, an Indian meal made up of various dishes typically

  • including 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 is

  • one of our favorite places so far. It is really popular with locals, so we're going to show

  • you 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 platter

  • or - in this case- we're having it on a banana leaf if you take a look at it down here. It

  • comes with different vegetables, curries and rice.

  • Typically you would eat this using your hand; however, someone has to hold the camera, so

  • I'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's

  • awesome stuff.

  • Sam and I ordered two different Thali sets. He is having the vegetarian one and I am having

  • the chicken but the only difference is that I get a little plate with a chicken curry

  • on the side. Everything else we got was the same. We have the same dhal, the same rice

  • and the same chips. Take a bite of that chicken to see how it tastes. I already have a chunk

  • here. It is very tender and you can tell it has been cooked slowly for a long time. It

  • is 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. You

  • eat until you're fully satisfied. That means if you go through your rice - and you finished

  • your rice and you want more - you call them over and they load you up. It is perfect for

  • a 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 banana

  • flat bread for dessert.

  • For breakfast this morning we're having one of my all-time favorite foods - dim sum - and

  • there 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 not

  • awake and that I'm being dragged out of bed to go do something. This morning it is Chinese

  • breakfast again.

  • What do we got? I believe those are shrimp dumplings. Could I have a cup of tea darling?

  • You may and this is very 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 you

  • order the food. All of

  • the different ladies come by pushing these different kinds of carts some of them filled

  • with dim sum and some of them are filled with pao. There are different kinds of buns. They

  • have pork and all kinds of things. You just pick them and they put them right on the table.

  • They have this little bill here and they check them off with the prices. You can see our

  • bill right now and how it is shaping up. I'm sure we'll be ordering more.

  • Which one did you try just now? I got a shrimp and veggie one and it is so tasty. Have a

  • look? One of my absolute favorites is the barbecue pork bun. It just has so much flavor

  • and it is 'wow' delicious.

  • We've been trying lots of different dim sum. I find that the fillings are varied. You can

  • get vegetables, pork and there are some with shrimp and then you have all of the sweet

  • dim sum, which have a red bean paste. Those are the ones I like the most. The ones that

  • I'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 of

  • meal that you come and enjoy with friends over a cup of tea. I'm so full yet I keep

  • eating more.

  • Sam is certainly in his element over here.

  • Today we are having dinner at a great little restaurant that is located right across from

  • the 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 one

  • that has cheese inside and I'm going to dip it in the curry sauce. The roti canai is the

  • Malaysian 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 ingredients

  • like

  • this one here - cheese!

  • Sam is feeling a little shy because there is people watching him eat right now. Is it

  • the freckles? Is it the t-shirt? Is it because he is using his hands? It's s spectacle. What

  • could it be?

  • There are two ways to eat roti canai - by hand or by utensil - and believe me I will

  • not 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 lady

  • using a fork and spoon. Keeping it classy.

  • So roti canai is thinner than the Indian style Naan bread which a lot of people are more

  • familiar 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 banana

  • roti, 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 you

  • get. You just keep tallying it up here on the side and eventually when you're finished

  • feasting they finally give you a total.

  • This is a meal that you can have for breakfast, lunch or dinner. We're having it for dinner

  • right now and I'm pretty sure I'll be coming back for breakfast. Get ready!

  • Okay, so what are you eating right now? Well, nothing better to do at the night market (the

  • Jonker street night market) than to indulge in street food. We've got a refreshing little

  • dish right down here. Take a look at it. Different kinds of jellies, beans and shaved ice with

  • sweet coconut milk and cane syrup. Oh, is it ever good.

  • The perfect way to beat the heat.

  • Okay, so right here we've ordered something that is called carrot cake. I am not seeing

  • any carrots so far but it looks really tasty. Let's see what this is. It smells good. Is

  • it good? How would you describe it? I would say it is like a Pad Thai without the noodles.

  • You have the bean sprouts, you have a little bit of tofu and some egg, peanuts. I don't

  • know where the carrot name comes from.

  • So I just bought some sugarcane juice. It is really sweet and refreshing. I love that

  • they gave us lots of ice. It is perfect. It's perfect for a hot night like this.

  • 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 Malay

  • and Chinese elements. Let's take a look. It is a coconut based curry soup and it has curd

  • puffs, 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 refreshing

  • salad. 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. Oh

  • yeah.

  • The last of our four dishes is called Popiah and it is a spring roll that has an outside

  • like a crepe. I'll show you the ingredients here. It has a sweet bean and soy sauce and

  • it often has turnips and bean sprouts, tofu, peanuts and kind of omelet like. It has got

  • everything 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 this one before. I've tried the others but this is my first time

  • for this. Okay, take a big bite and tell us why you like it. Struggling! What I really

  • like about it is the glutinous rice. 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 well

  • but I think my absolute favorite has been the salad over here. I haven't eaten fresh

  • fruits and fresh vegetables for almost a year because in Korea they cost a fortune, so I'm

  • in 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 delicious

  • as well. It is a sweet sauce with peanuts on top, so it is just perfect.

  • 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 some

  • nice curries. We also have Alo Ghobi over here with potatoes and cauliflower and some

  • extra 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! What

  • flavor.

  • 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 we

  • really like about coming here is that it is so affordable. You can just pick a whole bunch

  • of 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 really

  • delicious and we've also really enjoyed the Tandoori chicken which is always fresh, crispy

  • and 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.

  • It's extremely hot this afternoon and there is only one way to beat the heat. I'd say

  • it is about Cendol time.

  • Must have Cendol!

  • It is Cendol time!

  • Thank you!

  • Here we have our delicious treat. We are having Cendol right now and it is a dessert that

  • is really popular in SE Asia. It is made using shaved ice, palm sugar and it has coconut

  • milk along with little green worm-like creatures that are actually made using rice and beans.

  • That is it.

  • I honestly couldn't think of a more refreshing treat or dessert to beat this heat and humidity.

  • It is just brilliant.

  • What do you have there on that spoon? I've got some beans! Beans? Beans for dessert?

  • That's a first.

  • The green jellies here are actually made out of rice flour and they have sort of a worm

  • like consistency. Green worms! No, they're fine. They're good.

  • I'm a happy satisfied and most importantly refreshed customer.

  • This special one that we're getting outside has a scoop of ice cream in it. It's even

  • more delicious.

  • Okay, what is this little treat? This little tasty treat here that comes in a bag and is

  • five pieces. It is fried banana which was two Ringgit which is like sixty cents. So

  • yummy?

  • It is just as good indoors as it is outdoors.

  • We are at Tek Sen restaurant in George Town in Penang today. Not to be confused with Texan

  • food 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 you

  • don'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.

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  • So this here in the mapo tofu. Apparently, it is one of Sam's favorite dishes and I'm

  • going to try it. Oh, it's so hot. It's like tofu mixed with ground beef in a really rich

  • sauce that is kind of spicy. I like it.

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  • Oh, wow. Is that ever good. It's crispy chicken in a sweet plum sauce.

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  • 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 roughly

  • eleven US dollars and it was worth every single Ringgit.

  • Background music playing.

Being back in UNESCO Heritage city Malacca, Malaysia on our one year travel anniversary

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B1 roti restaurant dim sum rice refreshing background music

Malaysia Cuisine : An Introduction to Malaysian Food

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    Sū-guân Âng posted on 2015/06/22
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