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. 호떡? 얼마 ì£ ? 1000 ì›�입니다. 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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