COOKING AUTHENTIC MALAY FOOD in PERLIS- Malay Village Cooking | Food and Travel Channel | Malaysia

oh the tail’s all crunchy oh fish is so meaty we’ve been invited by a Malay family
into their village and into their home to collect food from their garden, cook
with them and eat a mouth-watering Malay lunch, you’ve got to check this out
I’m Thomas and I’m Sheena and we’re Chasing a Plate, we hope you’re hungry,
let’s eat this is going to be a really fun day because we’ve come to our friend Syaza’s kampung or village and we are going to be cooking a huge Malay
lunch and everyone is already in the house getting into the work so I reckon we
should head inside and see what everyone’s up to, the kitchen is a hive of activity
and everyone’s got a job, there are people cleaning the fish, tripe, I’m on onions for the kerabu or salad We’re actually at Syaza’s grandparent’s house and we’re heading
into the kebun or garden with Aunty to get some tapioca root or ubi let’s go
and see if we can dig some up to get the uni or the tapioca root you
just pull the whole tree out of the ground
you just yonk it out, the whole thing and it’s not a small tree, so amazing and now the roots have been whacked off that tree, the tree got discarded but it will
just grow back from the hole because there’s still some roots down there in
the hole so the whole tree will just grow back and now we’ve come to these huge barrels and we’re collecting freshwater fish time to harvest a coconut, you just twist it and the whole thing should just pop off eventually, oh you twist a lot, coconut! Wow it’s heavy! that’s the harvesting from the garden
complete and there’s so many hands working away in the kitchen to get this
meal together there is just so many amazing smells coming out of all the
things that are being cut and diced and blended Aunty is frying up some chilli peppers to
make chabai masak asam which us chilli peppers cooked in a tamarind water or
sauce and then there’s also some rebung soup with some papaya, so rebung
is a bamboo shoot it is all smelling so good so we’re making a kerabu umbut kelapa so this one is the paste with some belacan, chilli, ummm lemongrass and some onion so now I add this kerisik, kerisik is
toasted coconut and it smells so good oh the aroma ohhh so the kerabu is like a salad and what are we adding- tripe? Yep, tripe, so beef stomach and some coconut shoot, it’s going to be really flavoursome lunch is ready this beautiful table has
been set out on the front porch and it’s just laden with food so let me talk you
through the fruits of everyone’s labour we have kari kepala ikan which is a
fish head curry, we have a stingray which has been poached and then there’s this
sort of sambal on top so there’s red onion, tomato, almost like a salsa and then we’ve got this
soup which is made up of bamboo shoots and papaya, kerabu which Syaza was making and it’s got that tripe in it with coconut milk, the toasted coconut, herbs
it looks amazing and then we’ve got this really rich looking nangka masak lemak
which is a jackfruit coconut gravy dish and we also have some fried
fish and some ulam so a lot of different salads and vegetables to sort
of cleanse the palate and really go with this meal holy moly it looks
amazing. I have inadvertently ended up with the biggest plate in the history
of the world but I’m not complaining because there are so many delicious
looking dishes on this plate of rice so I’ve got this kerabu here that salad that was made up of the tripe,
the coconut and also the herbs, here is kari kepala ikan or the fish head curry you can see that it’s got some juicy tomatoes cooked in with
it, we’ve got some pucuk ubi which are freshly picked tapioca leaves and they’ve just been sort of steamed here is some pekasam which is a
fermented fish, we’ve got some sambal belacan which is a fermented shrimp
condiment and it’s a Thai style one so it’s got some lime and some chilli and
all sorts in there, I’ve got half a fried whole fish, some nangka gulai which is
the jackfruit coconut milk gravy dish and then this in the middle is some chilli
which has been cooked with tamarind water, what a feast, I’m gonna give that
kerabu a go so I’m gonna get a little bit of rice with that and then just pop
that in my gob, holy moly such a great flavour you can really taste
that coconut milk and that toasted grated coconut flavour and then there’s
ddaun selom in there which is a local herb sorta tastes a little bit like
celery so it gives it a real crisp sort of flavour, let’s try this fish head curry
that Aunty was making, the fish is just so it’s on the bone obviously, I’m
just gonna pull a bit of the meat off and then get a little bit of rice ohh it’s still really warm okay give that a go mmmm oh the fish is so meaty it just melts in your mouth oh and the flavour is really quite mild so you can
really taste those spices like fenugreek, cumin, all sorts in there and then that gravy’s just mixed in with that rice and it’s so good, let’s
try the fish here so it’s the whole fried fish just gonna peel a little bit off
and have it with this sambal belacan which is Thai style so it’s got lots of
really pungent flavours in it, gonna get a little bit of rice, oh that bite was really
garlicky so it’s got a really strong garlic flavour, there’s chilli, the chilies are
like dancing all over my mouth on the tip of my tongue really hot and that lime is so
strong this is such a delicious spread this has been so fun watching and
helping all of this food get made so I have a very similar plate to Sheena all
the same sort of things I think I might start by trying this peksama it’s
something we have had once before in KL so it’s a fermented fish so you can see
here there’s like a half little fish and then there’s some fried onions on top
and there’s also some dried, fried chillies being dumped on top of there so
let’s try this fish, so it’s salted and then covered in like a cooked rice and
then it sits for a week or two to become the fermented fish and I loved this
dish last time we had it so I’m just gonna try, I’ll grab a little bit of
rice and the fish Wow!! Wow the flavour, that fermented flavour,
that’s unreal that is much stronger than the last one we had it just bursts, it’s
like having a fermented drink because it’s so, so like tingly so it’s got a
bitterness because of the fermentation but it’s more of a tingle so down the
sides of my tongue they’re just alive with flavour, oh that’s so good and then the onions on top gave some crunch and a little bit of
sweetness whoa amazing that is an incredible first mouthful, that’s the
sort of first mouthful you could just stop like that could be the end of the
meal cos it’s so happy but I’m not going to it because how fulll is this plate of
good stuff, I think maybe we’ll stick with a seafood theme like let’s try this
stingray, so the wings were just cut off so you can see this is the wing on the
edge there and it was covered in some red onions, some chillies, some tomatoes,
all just fresh this time let’s give it a go and the stingray was just, just
boiled in some water so it’s really soft, right so I got that big wing
of the stingray there’s some chilli on there and some, some onion it’s so soft, it’s such a mild flavour
it has a sort of a fishy, seafood flavour but it’s very mild and having the
fresh onions and those I got a little bit of tomato was hiding underneath they
just add a burst of sweetness and crunch this is so good, I’m gonna try next one of my favourite things and that is nangka or jackfruit so in this case I love it fresh but in this
case it’s cooked in a masak lemak so there is a coconut gulai or like a gravy
so we’ve got a big piece of the jackfruit here, grab some nasi, some rice so it’s gone all soft it’s the texture
of like a boiled potato an over boiled potato almost so really soft
that coconut gravy has got turmeric and what not in it so it’s it’s just a nice rounded gulai or gravy it’s really good this meal is just incredible, these flavours, I’ve got these different gravies from a few of the dishes, there’s the fish head that we haven’t
even eaten yet, there’s that masak lemak from the the nangka that I just
had, those flavours are coming together unreal, what a spread time to try this pucuk ubi or tapioca leaf, I’m gonna grab some and then dip it in that freshly
made sambal belacan, that chilli condiment and then just try it like that so good, really fresh and it doesn’t get much fresher than this, what’s really cool is that we’ve been in the garden grabbed all the stuff to make
this meal, it’s been so much fun cooking with our friends here and I’ve got to try this chilli which has been cooked in the tamarind water, let’s give that a go,
the chilli seems to have gone really soft in the cooking process, it’s really sweet wow this is just honestly such amazing food and really really cool as an experience to
be able to cook some of this Malay food that we love so much and that we’ve been
eating whilst we’ve been all over Malaysia how good is this spread it’s just, what a plate of food it’s crazy but this pekasam the first thing I ate
is just blowing my mind I’m gonna have a little bit more of that because look at
that little bit of fish tail I’ve got there, onions I’ll get some rice, let’s get that down the hatch, the tail’s all crunchy cos
it was fried so it’s been fermented but I didn’t mention it was fried so it gets fermented then fried just before it’s eaten oh the flavour is so strong that is incredible, incredible but
everything is so incredible it all goes so well together and sitting here with a
family at their house eating like this is such a treat it’s dessert time
and we’re now prepping the ubi kayu or the tapioca root that we
pulled out of the ground before so here we’re just peeling away the outer skin
and then soaking the root in water We’ve come out to the front porch to
enjoy our dessert because it’s a lot cooler, so dessert is this boiled tapioca,
coconut and some cane sugar so the tapioca was peeled like you saw before
and then it’s been boiled in water until it’s tender so it’s nice and soft and
basically what you do is just you grab a bit of this hot tapioca ooo it is, it’s
boiling, dip it in that sugar and then just grab a little bit of the coconut, the
tapioca is quite sticky so it all just sticks to it and then just eat it like that, let’s give it a go mmmm the tapioca’s just really soft and sticky, almost like sweet potato, I’m gonna try the more yellow one and see if it tastes different at all, so just the tapioca by itself so just really sticky tastes a little bit like a
boiled potato crossed with a sweet potato crossed with a yam, so it has a tiny bit of natural sweetness but once you dip it in that cane sugar and that coconut it just transforms it into the most delicious bite wow it’s so simple but so tasty and then we’ve got some black kopi to wash it all down with what a lunch, what a day
we’ve learnt so much, we’ve eaten the most incredible food, so good! That was
amazing,! Thank you, thank you, thank you so much to Syaza and her family for
welcoming us into their home it was an unforgettable experience, terima kasih banyak terima kasih banyak. Sama sama! Thank you so much for watching we hope you enjoyed this one remember to give it a big
thumbs up and subscribe for more food adventures because we’re gonna be
travelling around Perlis, Kedah and Perak so more content coming up soon,
thank you so much for watching we’ll see you next time, jumpa lagi

100 Replies to “COOKING AUTHENTIC MALAY FOOD in PERLIS- Malay Village Cooking | Food and Travel Channel | Malaysia

  1. Hi guys, this is a pretty special video. A huge terima kasih to Syaza and her family for welcoming us into their home with such generosity. We had the most amazing time in Perlis because of you all and getting to cook and eat a Malay lunch was such a cool experience. Make sure you’ve subscribed to our channel so you don’t miss out on heaps more Perlis, Kedah and Perak content: Our goal is to get to 20k by Christmas 💪It would be awesome if you could share this video! Terima kasih!! Cheers,Thomas & Sheena

  2. +Chasing a Plate      Malay Words of the Day/Malay 101: Today we will talk about ingredients:   1) Tepung – Flour. Tepung gandum is wheat flour. Tepung Jagung/Tepung ubi is corn starch/tapioca starch. Tepung is something powdery. However, there is a kueh name Tepung Pelita which is not powdery at all…  2) Mentega – Butter. As in Butter Prawn…   3) Minyak – Oil. Minyak is general name for all kind of oils, including fuels like petrol or diesel. Minyak masak is cooking oil…  4) Gula/Garam/Lada sulah or lada hitam – Sugar/Salt/Pepper. In case you need shakers…  5) Madu – Honey. As in honey-glazed chicken wings. But honeydew is timun susu, although timun is cucumber, dew is embun, and susu is milk…  6) Halia – Ginger. As in Teh ‘O’ Halia… 7) Kunyit – Turmeric. Lots of it used for ayam goreng… 8) Lengkuas – Galangal. For natural food colouring like in Ikan Singgang dish you’ll find in Terengganu… 9) Asam jawa – Tamarind. Like the chilli cooked in tamarind sauce in this video… 10) Bawang putih/bawang merah/bawang besar – Garlic/Onion (the small one)/Onion (Hollandaise or Bombay). Bawang is a generic name for either garlic or onion. A clove of garlic is “seulas bawang putih”. You should try pickled GARLIC if you haven't done so yet… In next lessons we might do vegetables/fruits/plant stuffs… RM1 of everything

  3. Very nice content indeed!! Authentic Perlis experience.You got pick the fresh items from the garden, cook together in the large kitchen , and eating at the outdoor patio.
    And the dishes, really holly moly as u said it out. Gulai nangka, rebung (bamboo shoots), kerabu, ikan pekasam, pucuk ubi and sambal. And to top it with the ubi kayu as dessert. Simply awesome!!

    Just made me missed my good old time with my late grandma hometown in Perlis too. We used to do daging bakar or ikan terubuk bakar to pair with air asam, and with all the dishes as above.

  4. are you guys still in perlis? if so, i would like to invite you to my cousins feast (kenduri) this saturday (9th december)

  5. Ohh wow what an epic episode, Thank you Kaya and your whole family to let us see a peek into your life and showing us all those wonderful dishes, you're all so charming. I do have a vegetable garden myself too, collecring right from the backyard is such a incredible good thing, have to laugh because instead of carrots, beans and potatoes you just collect tapioca, papaya and coconut, so crazy for me to imagine 😀 and I love how the whole family work and cook together, eat together. I was stunned every second, thank you Sheena and Thomas for this video, always a joy when you visit subscribers, als always a joy to see you're friends with them, warms my heart because I can feel how you enjoyed it. And the dishes look so amazing, would love to try every single one, mmjom. Wish you all a wonderful time and send you some lovely greetings from Switzerland, oh, btw, there is snow everywhere here and sooo cold, to watch the video is perfect for a infusion of a warm sunny day 😀

  6. What an awesome experience cooking and eating with a local family. You can't get more authentic than that. Thanks for bringing us with you.

  7. if u r planning on coming back to perlis next year, do it between april -may, during the harum manis mango season.

  8. Oh my, I am feeling hungry and drooling! The sambal belacan is absolutely to die for… the boiled tapioca used to be my childhood food. I used to eat boiled tapioca with just white granulated sugar, absolutely heaven! 🤤🤤🤤😋😋😋

  9. I am sooo jealous! I’m Malaysian but being a city kid I don’t get to experience this too often. Definitely an unforgettable experience for you two.

  10. i think you guys should start learning the recipes of certain dish like sambal belacan, maybe? coz u guys might miss malaysian dish very much.. with all the herbs and strong flavors in one mouthful

  11. I am so surprised when I stumbled upon your video. usually people overlook perlis when it comes to introduce Malaysian food. I hope you enjoyed your stay in Perlis.

  12. If you guys still looking where to have your breakfast, i would suggest go to stadium ipoh foodcourt opposite firestation and look for stall 67. They serve one of the best kuey tow kicap with curry in town 😊

  13. watching it on 1060p really make this like a live cooking session in kampung..damn this is the best foodporn video i ever watch haha

  14. Awesome video with awesome people.. This video shows how much food is nutritious not only for the body but also the soul.. also Syaza is sure is a keeper haha😉

  15. Masha’Allah… Masha’Allah… all fresh and halal foods. 😋😋😍❤️

    I missed my father and my life in his farm(village life). It will never be the same again… 😌

  16. Very good food nice place for food and lots of good healthy food nice friends to have good cooking at home very good video.thank you for sharing good video.

  17. You guys should write to asian food channel or maybe send them some video of your work. With little refinement, i could definitely see chasing a plate as a tv show. I mean you guys always present us with such quality videos, much better than programmes that they already have anyway.
    Just my two cents. 🙂

  18. hi thomas and sheena…if you like the tapioca…u guyz can also try the boiled tapioca with sambal ikan bilis…its traditional dish of malaysia… (^_^)

  19. I miss all these vibes of kampung style preparing meals for big family. You guys are really experiencing extinct culture of malay family big meals.

    Keep u a great work guys. Luvs your vlog

    P.S: I'm hungry now ..

  20. You are most welcome,Sheena and Thomas.I love your marvellous exchanges that draws viewers immediate attention to exciting food language.You both are the BEST on food channel and it makes us simpleton folks happy while the going is good and the good gets you both going! Looking forward to all your state visit with much eagerness and us all enjoying memorable moments with you. Bravo!
    Norma Kassim

  21. the best eating channel ever!! well done again… but please be honest with me, the tapioca leaf tasted very bitter isn't it? haha

  22. Do you know the tapioca remind all Malaysian people regardless the religions and races to one dark moment ? During the Japanese occupation in Malaysia (formerly known before as the Malay peninsular or Malaya) from 1941 until 1945, the Japanese troops would snatch rice supplies and exported to Japan or stored for their food supply depot at their military camps in Malaya. As an alternative, the locals had to depend on tapioca as main daily dish to survive. Based on history records, many local people planted the tapioca at their home and it's common scene at that time. However, the good thing is the tapioca has multi purpose usage. Instead of eating (usually you need to boil it first to remove some of its toxin) after boiled, or fry, the tapioca can be used as flour to make certain desserts usually bingka ubi (I don't know what to tell in English but it's kind of tapioca cake). Some local traditional biscuits also use the tapioca flour in their recipes. Not only local people, but tapioca also is a main dish for the anti Japanese fighters who lived in deep jungle because the origin of tapioca is in deep jungle. The aborigines (orang asli) also prefer the tapioca as their daily dishes.

  23. You guys are so malaysian and i can’t even eat some of the dishes because i can’t stand their distinct guys eat them like a boss…eating with your hands like a true malaysian…RESPECT..cheers 🤗

  24. I love all your videos! I love to see your reaction when describes each taste of the food! This is my fav vlogs so far.. Done subscribed 😊

  25. Wow..So amazing you guys!!! What I love about you channel is, both of you know how "interpretation " some kind of dishes or food so well, so natural & sound good!!!….

  26. I enjoyed this video so much. Wow! What a beautiful home surrounded by greenery. That kitchen is massive and so is the dining table. I'm sure both of you had a whale of a time there. There is nothing better than going to a different part of the world and getting to enjoy the culture with the locals. Thanks a lot for posting these amazing videos. You have no idea how much joy these types of videos brings to people across the world. Keep up the good work! ☺☺☺

  27. God..watching this is making me hungry..think i need to buy train ticket back to my hometown in Perlis..Thumbs up to the host n you guys…

  28. Very lucky to eat with the. Malay,s family eat with them they all very healthy food and fruits thank you for sharing very good.

  29. Hey guys I'm originally belongs from Nepal but I've found the incredible bonding of Malays, Chinese n indians n got the chance to know their culture,customs n foods as well when I was in there 2013 to 2015……

  30. This is such a privilege to be cooking and eating with the family. So nostalgic to see the familiar ingredients we also have in Southern Philippines. To much goodness in a plate…it will be hard not go for seconds 😂

  31. I hope you do more videos like this one! It was amazing to see the entire process from the garden to the table! The family was so hospitable!

    I'm so glad I fell asleep the other day and your video was playing when I woke up! Otherwise I may never have discovered Chasing a Plate!

  32. Huge respect of you guys, cause still can eat our authentic Malay food. There's many more actually however only can be found on ceremony such as Wedding.. Or Hari Raya.

  33. Sheena, while in Perlis you should try air ketum..😁😁. Perlis is very popular with air ketum (ketum water)..😂😂

  34. Is it hard eating with your fingers? Does food taste different? Do you ever burn your fingers? It's such a unique thing to me from my cultural experience, but it intrigues me so, and I want to put down my fork and chopsticks and try it. Also, Sheena what does your bracelet say on it? Always trying to read it, LOL!

  35. Wow. Great video guys. Always a pleasure to watch you interact so positively with everyone you meet. Reminds me of my experiences back in the day. Btw, I think you were referring to casava (ubi or daun kayu).

  36. Nothing like hands-on learning in a different culture! There is nothing like home cooking to get the real flavor of a country. Except, maybe, street food. 😉

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