you have got to join us on this huge
food tour of the city of Ipoh in Malaysia today, Ipoh is well known for
its incredible food so you have got to see what we find on this massive food
tour, I’m Thomas and I’m Sheena and we’re Chasing a Plate, we hope you’re hungry, let’s eat! our first stop on our Ipoh food tour is a place and a dish that a tonne of our subscribers have told us we must eat when in Ipoh and that is nasi ganja, let’s go and find out what
this dish is all about, this stall is crazy busy, there’s a huge amount of people waiting out the front for takeaway if you want to eat in you’ve just got to hover by a table and hope that someone leaves and then pounce so we got a table and we’ve ordered a plate of nasi ganja let me talk you through what it’s made up of, so we’ve got
white rice, some cucumber, a dollop of what looks to be kelapa sambal or
coconut sambal, there’s half a salted egg there and then there’s a big piece
of fried chicken which is covered in a red gravy, this looks so good
now nasi ganja translates to mean weed rice, it’s not because it actually
has marijuana in it it’s because it is so addictive so it’s been nicknamed nasi
ganja but it’s actually nasi kandar which you can find all over Malaysia it’s
basically rice and curries an Indian Muslim dish so lets just get in.
I’m gonna give the rice a mix up with that sauce it’s just been flooded with gravy so banjir which means flooded and then oh look there’s also
some okra in there which I didn’t see before let’s just try a bit of that
rice with that sauce wow so much flavour, quite fiery, that sauce is quite spicy, let’s give a bit of the chicken a go so I’m going to pull a bit
of the chicken off it’s really tender wow that just fell off the bone and then
I’m going to dip a bit of that coconut sambal in with it, grab a bit of rice, a bit of
cucumber and take that as one mouthful alright I can see why it’s called nasi ganja this is damn delicious the chicken is perfectly cooked, it’s really tender a little bit crispy then it’s sort of softened because of that sauce that’s coated it that coconut sambal just gonna try a little bit by itself it looks like it’s got mint in it I think ohhhh it’s so savoury, that really adds a creaminess a fieriness to this plate, I’m just gonna go for one more bite get a little bit of that salted egg you can see that the yolk’s quite grainy so
salted egg is basically just, normally a duck egg that’s been cooked in a brine
solution or soaked in a brine solution let’s get a little bit more of that
chicken because that was so good, rip that off, take a bit more gotta get some
of that sambal in oh wow, this is so satisfying, that mix of flavours, you’ve got the crunch from the cucumber, that fiery, creamy sambal, the chicken which is just so flavoursome, so tender and then that salty hit of duck egg or salted egg, oh this is good! another thing you must eat when you’re
in Ipoh is curry mee so curry noodles let’s go and grab some of those check out this amazing looking curry mee, it has got a huge pile of mint leaves on top some spring onions cut over it, there
is char siu or barbecue pork in there, we have a whole lot of chicken, there’s some
chicken, we have got two types of noodles in here there is, actually look at this
ah the spoon is full of I think that’s going to be lime juice, wow that’s such a
good idea that’s lime in the spoon so instead
of having to squeeze your lime into your bowl of noodles in turn getting it full
of pips it’s just in the spoon so I can just dump that into this broth which is
incredible looking, look at the broth let’s get that lime in there, let’s get
this a big mix-up ohhhh look at that and what you can see here is a sambal on top so it’s a kelapa sambal
or a coconut sambal and then the broth underneath that so the more runny broth
and in then that thicker sambal, let’s mix the whole thing up and you can see we’ve got
two types of noodles so there’s a rice noodle which is this white one, this thicker
one and also a yellow noodle which is the round obviously more yellow coloured
noodle alright let’s try some of this broth because that is just coating
those noodles in the most spectacular way, let’s go, ohhhhh it’s the perfect thickness,
amazing curry flavour it’s so well-rounded, I’m gonna grab another
spoon but I’m gonna grab a bunch of those mint leaves and just chuck them on
top ohhhh yummmm the mint gave it a real fresh little kick the broth has an amazing spice, it’s like a great level of spice
and then that’s all well rounded because of the sambal and the broth going
together, the creaminess is perfect I think it’s time to try some noodles,
these are really hot let’s see how we go perfectly cooked, absolutely perfect, he
was dunking the noodles into the broth with some sprouts so they’re all cooked
together and it’s just perfectly cooked I’ve got a little bit of char siu here,
let’s try that beautiful little sweet flavour, trying to find
some chicken but the pieces are quite quite little, here’s a big one oh this
is a good one, it’s got some, some skin and some flesh that’s so juicy that chicken, just gonna have
another big bite with just all of these noodles and see how it goes this is so well, so well-rounded you’ve
got that beautiful curry flavour, creamy just thick enough, the noodles are perfect you’ve got the little freshness from the mint and then
little crunchy bits from the spring onions because they were fresh on top as
well so they’re they’re getting softer as I stir it up but they have a crunch
and a freshness going on this is a great bowl of noodles we’ve just finished up those curry noodles what a great bowl of noodles
don’t forget to pop down below hit subscribe give this video a thumbs up
and all the details of where we’re eating today are in the description so you too can
find these places let’s go find some more food next up on our Ipoh food tour is Heong Peah a famous fragrant biscuit let’s go and find out how they make these
little beauties we’ve come to shop 362 who make
their biscuits the traditional way so you can see behind me the team are
making the dough, they’re rolling it out and then stuffing a malt and onion
filling into that dough and then forming each biscuit, they’re then taken
out the back to bake they’ve let us come out into the kitchen
and check out how they do it so out the front we saw them prepping the
biscuits and out here they cook the biscuits in these huge round ovens,
they’re fired by coconut husks so there’s a huge bin of coconut husks down here
they put those into the bottom of these ovens, the one that’s flaming behind me
is getting ready for the next batch and this guy over here has just pulled a
batch off this oven so he scrapes them all off the side and now he’s just
cleaning them all up to get them all tidy for selling, the smell out here is
incredible, the air is filled with smoke but it’s got that sort of biscuity
sweet baking smell as well so you’ve got coconut husk smoke and that biscuity
smell all going on at once we’ve got a bag of these freshly baked Heong Peah to
try and ohhh they smell so good the fragrance, the aroma is just wafting out
from that bag and what’s really cool is that the Heong Peah biscuit makers here all seem to just be named by the number of their shop lot so this is 362 there’s
also 187, 254 so come to 362 if you want to
see how they’re made the traditional way so let’s just take a bite of this biscuit woah that’s so flaky, see inside there
it’s just layers and layers of that pastry just flaking away and you can
tell actually by the shape of the biscuit that it’s been made the traditional
way because it’s sort of a little bit lopsided so the biscuits were slapped
onto the inside of the oven and then gravity has obviously pulled the filling
down towards the bottom of the ovens so they’re slightly lopsided, I
didn’t get any of that filling in that mouthful so let’s give it another go hmm mmm wow that filling is a great mix of
sweet and savoury from that onion so it’s just a malt filling with a hint of
an onion flavour, it’s quite sticky and you can see that the pastry, it’s
just really the star of the show because you can just see the layers there and it’s so
crisp and flaky that is one delicious biscuit next up we’re at a kopitiam or a
traditional cafe for a drink that is very famous here in Ipoh and that is Ipoh white coffee so we’ve got the coffee here now there’s a few things that are very special about this coffee but the main one is that the beans are roasted in margarine
so that when they’re getting roasted they have margarine put all through the
roaster to give them a very unique flavour, let’s try it and then I’ll tell
you about the few other interesting things about this drink whoa it’s got a really bitter coffee flavour, oh that’s good I’m gonna have a little bit more, there is a butteriness to it, it’s very bitter kind of makes your
tongue tingle it’s that bitter but it’s quite creamy as well, that is a great
drink and one you’ve got to have when you’re in Ipoh, and it’s called Ipoh white coffee not because the beans are white or anything like that it just
is literally the translation from Chinese it used to be called just like
bak coffee and now it’s, which is white coffee in English so it’s become the term for
it so only in Ipoh will you order white coffee, so you order white coffee and this is what it is a black coffee with those beans roasted
in the margarine, condensed milk as the milk portion, I’m gonna try a wee bit more it’s really good, that’s really good I’m
glad it’s not too late in the day cause I think that would keep me up it’s
definitely got a good kick of coffee and that bitterness is really interesting,
really, really tingly on the tongue that’s the coffee done and that was really good,
this kopitiam has been serving that since 1937 so they’ve definitely perfected the art of making the Ipoh white coffee, it was
really good next stop on our Ipoh food tour is tau fu fa or sweet tofu pudding, we’re just in line waiting for our bowl check out Woong Kee’s wobbly bowl of
bean curd, it is just silken perfection I’ve ordered the bowl
which has got a ginger sugar syrup it’s quite hot but I’m just gonna go for
a slurp because it just looks too good mmmm, mmm, hot wow, that just slips down the throat, it is so slippery, so silky, the ginger sugar syrup actually isn’t that sweet but it’s just got a little faint hint or tingle of that ginger and that beancurd is just heavenly, it’s so silky, so wobbly, this is perfection in a bowl I’m so enjoying this bowl of tau fu fa it’s
so delicate and you can see the lady scooping it out of that big hot so
carefully because it’s just you know, the second you touch it, it just falls to
bits oh this is a must eat that was incredibly tasty and one of the owners Jack took me into the kitchen and showed me how they make it, so he boils the soy
milk for 15 to 20 minutes then dumps it all into a big giant pot which has a
whole lot of starch in the bottom and then they just don’t touch it if they
stir it, if they do anything to it, it won’t work they just have to step away
and let it naturally set and within 15 or 20 minutes the whole giant pot is set
and ready to serve it’s really incredible and he said that that’s a
really ancient way to do it, modern people use gelatin which makes it not
quite so silky but their one is incredibly wobbly and silky really good
let’s go find some more food though next up another dish that’s famous in Ipoh, tauge ayam so we’ve got some poached chicken but the star of the show
are these bean sprouts so the English name of this dish is bean sprout chicken
so the bean sprouts are just poached in some broth they have a little bit of
sauce on them they have a whole lot of pepper that you can see here and some
spring onions then you’ve got the poached chicken which was poached in
some chicken broth also has some thickly cut spring onions all over the top and
that’s also in a like an oily sauce which I think is soy sauce and some
sesame oil, we have a little side of a light soy sauce with some chillies and
then we also have some kway teow noodles which are a thick rice noodle and they are
swimming in a delicious looking chicken broth so that is the three portions that
make up this famous dish and what makes it really famous is the beansprouts and
everyone says the bean sprouts in Ipoh are better than any beansprouts you’ll
find anywhere else so I’m gonna try some of those first I’ll just give it a mix
up to get all that pepper all over the dish and mix in those spring onions,
let’s just try a few beansprouts they look really plump and juicy, oh no I dropped one wow, oh wow, they’re super-crunchy still I
thought they were going to be softer from being um being quickly poached but
they’re very crunchy, they’re very juicy like a burst of
liquid when you bite into them, the pepper’s really nice but then the actual
beansprout the flavour is very bitter but also a bit sweet like they’re really, they
are a cut above and you can see, look how plump they are, it’s incredible,
let’s try this with some chicken because they’re damn good by themselves, let’s get a piece of chicken so I’ll get this big piece which has a bit of skin and then
some beautiful white meat we will grab some chilli on top of there and some soy
sauce, some beansprouts on top, let’s try that spoonful Wow, wow that is so good the chicken is, it’s got quite a bit of texture to it still, it doesn’t just fall apart those sprouts wow they add such a crunch and the sweetness and the bitterness I talked
about really works and look at this, this sauce on the chicken, I’m gonna try some
of that by itself it’s got a bit of oil swimming on top, it’s quite light in colour ahhh yeah so when I ate the chicken I had a real salty flavour so that must be mainly soy a light salty soy then with the, the
sesame oil as well in there so it’s got this sort of the balance between those
two sauces this is so, so good I haven’t even tried this broth from the
soup yet oh that is really sweet chicken broth, it’s
got a tiny tiny bit of oil on so it’s not oily in your mouth it just really
slips down your throat really easily without leaving an oil slick in your
mouth wow this is such a good combo there’s crunch from the sprouts, the
beautiful soft chicken and then that soup, amazing combo I can see why this is famous and what makes these beansprouts in Ipoh super special is that they say the minerals in
the water that they grow in are really high quality the minerals are really really strong and so the beansprouts themselves just turn into these
healthy beautiful vegetables, they’re sensational this chicken though is also calling out my name, look at these pieces of perfectly poached chicken I’m just going to dip that in the sauce and
give that a go, alright mmmm, wow, that is so juicy, but as Thomas said it hasn’t been overcooked, it’s not chewy it’s just on the point of perfection so there’s a tonne of people here tonight there are huge queues they’ve obviously poached some chickens prior to service but it’s so busy that they’re having to poach chickens as they
go, it’s crazy, to go with it we also have this kway teow soup so the thin rice noodles
and just a simple broth, let’s give them a slurp and see what they taste like mmmm just the perfect accompaniment, so slippery, just really simple, so really simple flavours but everything is cooked so well you can
really taste the quality of the ingredients, this is such a good meal, sangat sedap or very delicious we have sadly just about finished this meal but the thing that I am loving is the sauce on the chicken
it’s got such a beautiful oiliness to it I think it’s got some shallot oil in there
as well so it’s got this like tang from that, then it’s got saltiness, it is the
most incredible sauce, I’ve got one more little bit just to eat by itself it’s so well-rounded, this is an
incredible meal it’s so good this was such a brilliant delicious food hunting day in Ipoh, remember to hit like on this video and hit that subscribe button
because we are traveling all around Peninsular Malaysia and making a tonne of
food videos, we also love to see what you guys are eating so #chasingaplate on Facebook and Instagram so we can check out what you guys are having
we hope you liked this one, we had an amazing day, hit subscribe, hit like and
thank you for watching we’ll see you later, jumpa lagi

Related Posts

100 thoughts on “MASSIVE MALAYSIAN STREET FOOD TOUR in IPOH, PERAK – Nasi Ganja, Curry Mee and MORE

  1. Hi guys, our goal is to hit 20k subscribers by Christmas 💪!! We would love it if you helped us out by subscribing telling everyone you know to subscribe 😂😝 and by sharing our content. You guys ROCK! Thank you!! We’re so happy to finally put out an Ipoh video! Man that town has some EPIC food. Hope you enjoy it! Cheers,Thomas & Sheena

  2. Hi, if you are still in Ipoh, I'd love to show you around. I've been following your channel for a while now…just didn't realize you will be turning up so soon ;-).

  3. OMG i almost died when I saw that you went to the nasi ganja place. That place is my family's fav! We live almost 3 hours away but we would decide to go on the spot, whenever one of us has a craving for it. My dad used to go to school near that place in the 1960s and he said he'd skip school to go eat there sometimes lol. We have a new nasi ganja restaurant near us but it is NOWHERE near as delicious as the one in Ipoh. Another amazing video, guys!

  4. Notification Squad here. Nasi ganja is really addictive, you never know if there is actually some weed in it, right?



    Right. Maybe. That heong peah reminds me to Yogyakarta's lumpia. The same thing they are I guess- except that the Yogyakartan one is sweet.

  5. I live in ipoh for 25 years now.only left town occasionally for work. i dont even know we have a good food place 😂 except that nasi ganja. Thanks for the info as always

  6. Glad you guys enjoyed my hometown, not that ive doubt you wouldn't in the first place anyway. I used to go to that tau fu fa place everyday after school to get my daily soya cham fix. It's just soy milk with wheatgrass jelly in it but one sip of it and it'll make you forget youre livin in tropical country.
    Good luck on 20k subs, you two defo deserve it.

  7. Thomas, stop playing with your food!! I noticed, as Thomas speaks, he tends to keep stirring the chicken, bean sprouts etc and thts very rude if he’s eating with others. Lol.

  8. Agree! i am indonesian and i have been to ipoh before, the selection of food is outrageously good! What an awesome food city!

  9. i love your videos wow wow wow i am from the south-johor, i wish to travel to the northern region soon, and sabah+ sarawak too!

  10. Wong kee is my primary school mates shop ! btw Welcome to Ipoh ! The coconut sambal you ate with nasi ganja is called chutney. The chicken you ate are free range chicken that run in a huge enclosed mountain or field area. Only in ipoh you could get those chicken and the oils are onion oil on the chicken and bean sprout, the rice noodles you ate also is only found in ipoh, its more silky, springy and soft and doesn't have heavy rice taste to it.

  11. i don't mind adding a few pounds for those food. luckily for me, Perricone's diet has always worked well to shed a few kilos in no time. sheena and thomas, i've never seen any of you putting on weight which is awesome. i wish i have such a high metabolic rate as well 😍

  12. We call it nasi ganja (drug rice) because in the past they put opium poppy flower (bunga popi) in it and you will become addicted to the rice like drugs. I'm not so sure if they still put poppy nowadays because the government already ban it.

  13. Oh Taufu fa…I will always always always love you ❤ … No matter what dear … Time can't separate us … Distance might try to separate us … But we are always destine to be together … Sometime I forgot you for your relative, Hot Soy Drink, but I will always come back for you diligently … Taufu fa is one of my must-buy when I'm going to Pasar Malam when I was a small kid, up to 12 years old…my mom will automatically buy it for me if she's going, without the needs to tell her…but I love the one using Gula Melaka instead of plain white sugar…

  14. I found a YT vid on the process of making Traditional Hainanese Coffee Coffee Grounds + Margarine + Sugar + Corn but I guess the real recipe would family guarded secrets… Try visiting a traditional coffee maker… reminds me of tar… totally adulterated and not pure coffee grounds but yummy. I guess the aim is to get a Black but smooth gunk…

    I have relatives that produce traditional coffee (used to) but they have gone modern…

    Hainanese vs Hock Chew Coffee:

  15. hiiii…. thomas and sheena…!!! wow… perak food soooo… delicious…!!! i love it…!!! thanks thomas and sheena for this video…!!! i must try nasi ganja one day..

  16. Jadual Pasar Malam untuk kawasan Kuala Lumpur dan sekitarnya. Tak terlepas dah lepas ni.

    Hari : Isnin (Monday)
    1) Seksyen 1, Wangsa Maju
    2) Taman Len Seng, Cheras
    3) Jalan Air Panas, Setapak
    4) Kampung Kerinchi, Bangsar (I)
    5) Sentul Pasar Dalam 4B
    6) Jalan Kangsar Off Jalan Ipoh
    7) Desa Pandan, Kampung Pandan
    8) Taman Miharja Fasa II
    9) Taman Koop Polis Fasa 2
    10) Taman Sri Sinar, Segambut
    11) Taman Sri Murni

    Hari : Selasa (Tuesday)
    1) Taman Desa Bakti, Selayang
    2) Kampung Kasippillay Off Jalan Ipoh
    3) Rumah Pangsa Razak Mansion
    4) Jalan Bangsawan, Bandar Tun Razak
    5) Taman Datuk Senu, Sentul
    6) Rumah Pangsa Gombak 1ATaman Kok Lian, Segambut
    7) Kampung Pasir Lama Off Jalan Klang Lama
    8) Rumah Panjang 1A, Jinjang
    9) Taman Pertama, Cheras
    10) Jalan Chemur, Pekeliling
    11) Taman Sri Petaling, Sungai Besi
    12) Jalan Air Bah, Setapak
    13) Taman Intan Baiduri, Kepong
    14) Jalan 133 Kepong
    15) Jalan 25/56, Keramat Wangsa

    Hari : Rabu (Wednesday)
    1) Taman Desa Petaling
    2) Kuchai Enterprenurs Park
    3) Jalan Kolam Air Off Jalan Ipoh
    4) Rumah Pangsa Sri Melaka, Cheras
    5) Jalan K, Taman Batu, Segambut
    6) Taman Connought, Cheras
    7) Taman Beringin, Jinjang
    8) Kampung Malaysia Tambahan, Sungai Besi
    9) Kuaters Hospital Kuala Lumpur
    10) Pantai Dalam, Bangsar
    11) Jalan Wira, Kampung Pandan
    12) Jalan Gempita, Salak Selatan
    13) Seksyen 10, Wangsa Maju
    14) Rumah Pangsa Sri Pahang, Bangsar
    15) Jalan 2A/146, Desa Tasek, Sg Besi
    16) Jalan Batu 2, Taman Batu Muda

    Hari : Khamis (Thursday)
    1) Jalan Ikan Emas, Cheras
    2) Jalan Berhala, Brickfield
    3) Jalan Hujan Emas, OUG
    4) Flat Sri Terengganu, Sentul
    5) Taman Sri Rampai, Setapak
    6) Taman Taynton, Cheras
    7) PKNS, Jalan Kuching
    8) Jalan Kas-Kas, Taman Cheras
    9) Kampung Haji Abdullah Hukum, Bangsar
    10) Taman Sri Sentosa, Klang LamaPasar Malam Awam Bandar Tun 11) Razak
    12) Jalan 4/146, Bandar Tasek Selatan
    13) Jalan A1/6, Taman Setapak Indah

    Hari : Jumaat (Friday)
    Lokasi :
    1) Taman Melati, Gombak
    2) Taman Desa Off Jalan Klang Lama
    3) Taman Mastiara, Segambut
    4) Jalan Sibu 6, Taman Wahyu
    5) Taman Segar, Cheras
    6) Taman Kok Doh, Segambut
    7) Taman Sri Endah, Sungai Besi
    8) Jalan Ang Seng, Brickfield
    9) Bandar Baru Sentul
    10) Kampung Cheras Baru, Cheras
    11) Kg Kerinchi, Bangsar (J)
    12) Jalan 20/2A, Taman Wilayah Selayang
    13) Jalan 31/10A, Taman Perindustrian IKS

    Hari : Sabtu (Saturday)
    1) Taman Bukit Anggerik, Cheras
    2) Lorong Tuanku Abdul Rahman
    3) Jalan Udang Siar, Segambut
    4) Pekan Sungai Besi
    5) AU2 Keramat
    6) Jalan Rejang, Setapak Jaya
    7) Jalan Kelab, Jinjang
    8) Taman Sungai Besi
    9) Taman Miharja Fasa 1
    10) Jalan Lazat, Happy Garden
    11) Pantai Dalam, Bangsar
    12) Taman Midah, Cheras
    13) Taman Sri Bintang, Kepong
    14) Taman Koop Polis Fasa 1
    15) Pasar Malam Awam Bandar Tun Razak

    Hari: Ahad (Sunday)
    1) Titikaya, Jinjang
    2) Jalan Semarak, Setapak
    3) Taman Maluri, Cheras
    4) Jalan Selesa, Happy Garden
    5) Jalan Telawi Bangsar
    6) Taman Bukit Maluri, Kepong
    7) Taman Tun Dr. Ismail
    8) Jalan Mergastua, Kepong
    9) Jalan Kelapa Gading, Segambut
    10) Rumah Pangsa Sri Selangor, San Peng
    11) Taman Sri Kuching, off Jalan Ipoh

    kredit : Oh My Media

  17. wow NASI GRAVY my favorite… Ultimate….Well eaten in hands dears…, CUrry noodles.. I have not even tried here Dears… Stuff caramel onion wow… Beans sprouts… This video is much improved.. and perfect camera work.. and voice editing…

  18. nasi ganja actually in the olden days had a spice /herb called kaskas in the rice which are poppy seeds… thats why its called nasi ganja (opium)….

  19. Malay Words of the Day/Malay 101: Today lesson is about Cutlery and Eating/Serving Utensils (Peralatan/Perkakasan Makan) … Cutlery/Silverware – There is no specific Malay word for it since the custom of using cutlery is not one of Malay tradition …  1) Spoon 🥄 – Sudu. Silver spoon is Sudu Perak (Perak as in Perak the state in this video. Perak got its name from the tin mining activities long time ago (British time in Malay Federated Sates) mainly done by Chinese labourers from Mainland China whom the towkays got the mining concession (the land for minings) from the Perak Sultans …  2) Fork – Garfu …  3) Serving knife 🔪 – All type of knives are pisau in Malay. Cleaver are pisau pemotong daging (because normally use to cut meats, of all types…remember daging is generic names for all type of meats, including fish meats) …  4) Butter knife – Pisau penyapu mentega. This is more like my own version. Mentega is butter. Sapu is the act of spreading the butter …  5) Cup, like drinking cup – Cawan. Cup 🏆 for winning tournaments is Piala, Bledisloe Cup is Piala Bledisloe …  6) Saucer – Piring. Putu Piring got its name because the shape of it is like a saucer …  7) Glass, like drinking glass – Gelas/gelas minuman. Glasses 👓 the spectacles is kaca mata, like the cool ray ban glasses Sheena sometimes wears …  8) Plate as in Chasing a Plate – Pinggan. Chasing a Plate is Mengejar sebuah Pinggan. Chasing is mengejar. Sebuah/satu is a/one …  9) Bowl – Mangkuk. A bowl of cendol is semangkuk cendol. Se prefix denotes quantity of one, like sebuah in #8 …  10) Tray – Talam. Serving tray is talam menghidang. Talam also used in Malay food custom to refer to large round of aluminium plate to cater for 3-4 people eating together in a single serving …  Next lesson we’ll dwell with cooking apparatus … Leafy vegetables/greens is on the card too …

  20. In Ipoh, famous of Nasi Vanggey (or Nasi Ganja as mentioned on video), Mee Kicap Mat Jasak, Mee Rebus Ramli, Mee Sup ?? (Sorry i cant recall). These are business passed by generation. Also, in ipoh.. there is place called Padang Polo ipoh.. please try the big big burger ..SUMO BURGER..crazy insane burger.

    Please try kuih PUTU CAWAN (uhgghh so good)..only available/can be found in Ipoh not elsewhere in malaysia. It similar as putu piring but the different is the filling. Putu cawan filling of white shredded coconut and salt. Super delicious. Only in ipoh. Also, "Rojak Mengancam".. the best rojak sauce EVER! Both can be bought at pasar malam.

  21. It seems like this is the first tau fu fah you've filmed, eh? Quite popular in KL from videos I've seen in the distant past…I think. Epic food day indeed. 👍

  22. i never know how the "biscuit" were made! after watch this video, now i know. Thanks Sheena & Thomas and what a shame as a Malaysian! haha! 😀 LIKES the video -> From me and Vinz 🙂 Keep up the good work!

  23. That orange shirt guy on 10.48 >_<

    I like my taufu fa cool with palm sugar and some hint of rose essence. Everytime i buy taufufa i chill it first in refrigtr.

  24. Famous Food In Ipoh : Mee Kari MG, Mee Kari Mat Jasak, Mee Rebus Ramli, Nasi Ayam fauziah, Popiah SS ALI, Satay Endut,Laksa Sarang Bortani,Nasi Lemak Ayam Kampung, ETC

  25. Hi u guys just touch the tip of the fabulous food in the northern region of Malaysia…Ipoh and Penang the the main icon of heavenly super street food all thanks to the multi culture in our country. the choices is endless and most of them are 3rd or 4th generation. keep up the good work and have a great time food hunting.

  26. next time you're in Ipoh, you have to check out hor hee noodles. it's unique to Ipoh. ask the locals which stalls are good. also check out dai shu geok food court's famous yong tau fu. it's so popular that there's always a queue waiting for the next batch of stuffed tidbits to be fried up and what follows is a grab fest. seriously, people will sometimes pick 20, 30, 40 pieces at one go!

  27. Hello dear people . I will be going to malaysia from 25 january till 15 february. Will there be alot of rain there ? Should i cancel my vacation ? Or isnt that bad in that period. Pleas help me to make sure

  28. where are the fish cakes/balls soup? it should be accompanied along with the curry noodle…and you didnt visit Nasi Ayam Fuziah? such a pity

  29. Omg… u guys make me so homesick.. my hometown Ipoh… food heaven.. gonna go back this Chinese new year 🙂 such a great video. Thx Sheena and Thomas

  30. There is a confusion going on. She mentioned you can find nasi ganja all over Malaysia. That's not true. Also the pronunciation is not accurate too. It sounds more like kandar than ganja.

  31. taufufah is a nice dessert.. some malaysian chinese has been selling it for generations. check out this malaysia chinese new year ad.–M

  32. The food is still in your mouth and I am not sure if you have taste it properly before you commenting. The action just don’t synch. Sorry too faking.

  33. I’m local Ipoh and these places you guys visited are where we local loves too , hope you guys enjoyed Ipoh 🙂 !

  34. Is good food they all look very hot and spices food is good job Thomas and you can eat lots of spices food nice stalls and lots of food very good healthy food thank you for sharing Bless you both keep it coming thanks.

  35. Very good food you both love your food and spices food as well good healthy food and fresh fruits very good.enjoy you both like it the food is very good healthy food thank you for sharing Bless you both ,

  36. This is so great! How have I missed your channel?? I'll be there in three months and will have to hit these droolworthy spots. Thanks!

  37. Such a great video and your coffee reminds me the tastiest ipoh white coffee which a Chinese friend of mine from gave me as souvenirs in KL.. This coffee was addictive..

  38. Overall the video is good but everytime that woman 'UMMMMMMM' 'OOOOOOHHH' I cringed and feel like she's suffering from a constipation……

Leave a Reply

Your email address will not be published. Required fields are marked *