This is interesting and relaxing to watch, Kedah.....has a lot to offer, and I think it's so underatted, probably people only know about Langkawi, thanks for sharing these unique adventures...Malaysia is beautiful and blessed!
Gulai Batang Pisang - Banana Stem Curry - a specialty of my home state of Kedah. Every time I go back to Kedah (2-3 times a year), I'll cut down a banana plant from among stands of banana plants that grow plentiful in my mom's yard. I'd pry open the stem to take the innermost pith to make 'gulai batang pisang'.. (wow! talking about it is already making my mouth drool!!) Actually we do not eat the whole banana stem, we only use the innermost pith which is white and soft, this is what is used to make the curry, not the outer fibrous tough stem layers.. The banana stem pith curry is cooked with beef, - 'daging cincang' or 'daging tetel' (beef secondary parts - like fats, veins, tendons etc) make the tastiest gulai batang pisang compared to regular good grade beef.. here is what the inner banana stem pith looks like: ilovethaicooking.files.wordpress.com/2055/02/img_0377.jpg Normally the banana stem pith has fibrous threads even after it's cooked, but it's OK, won't bother when you eat, my mom used to spend lots of time to remove as much of these fibrous threads as possible but you'd never be able to get rid of all of them
What a great day you had. You keep each other laughing, and also us laughing. Again Ivana you continue to surprise me!! I would love to try that coffee here in Canada.
6:19 exactly. malay food is always eaten , ie literally every mouthful, with rice. so each dish are not meant to be eaten by itself. Of course you can.. but as an assessment of 'tastiness', it's almost always understood that it is actually 'tastiness WITH rice' hence pekasam, as ivana said, is meant to be taken just a pinch, with rice
I miss pekasam. You can eat the bones when they are cooked very crispy. It is fermented by using rice. The fried shavings makes it taste delish. Must eat it with rice
I love how Ivanna keep questioning every single thing. You know like "I wonder how banana shoot can make the beef more tender" something like that, she keep coming up with questions. Now that the sign of intelligent people. ❤❤
From the internet "The content of natural active ingredients inside of a banana skin can help break down proteins and help fasten the process to soften the meat"
@@jumbeaux1 i think there is an enzyme that helps to tenderise the meat. Same goes to dates (the kurma fruit) which can be added into any meat dish while cooking.
Woohooo...what a way to have a delicious Malay styled meal in the river surrounded by stunning scenery. It will be a very memorable experience for you guys. Have a wonderful stay in Perlis. Happy happy exploring !!!
Many interesting place can be visited in the district of Baling alone. Baling has been founded for hundred of years and some of the place is very close to be relate to the ancient world as the landmark evidence is still visible and intact. Baling is the last frontier in the war battle between the ancient kingdom of Kedah called 'Langkasuka' against the people of Thailand. The territory of Langkasuka extended from Chumpond in Thailand straight to the middle of Peninsular Malaysia. The kingdom of Langkasuka has been formed since the 2-Century. Surf the Wikipedia 'Siamese invasion of Kedah' for more info. Come again next year and we will treat you once our Eco-park resort is ready to open for business.
It's actually normal with kampung women. They would wrap their sarung over their chest and get into the water. Sometimes they will fill air under their sarung and make like a buoy in the water. Women in my family used to do this back in the old days. 😅
Ikan pekasam for paddy farmers is akin to salted fish for coastal fishermen.. It's a reliable alternate source of protein during prolonged monsoon seasons when seafood supply is not forthcoming..
From the bana stalk or trunk,we select the soft parts,discarding the hard ones.To soften again you can mix with salt first.You can used the stalk to make salad mixed with prawn past,chillies,salt and sugar.We called it jerabu ,can mixed with fresh grated coconuts.
That banana trunk are actually from the big tree one but we only used the inner part because it more clean and pure from any dirtiness in the inside and it good for your digestive system while the fibre like glue help to soften the beef
Fermentated fish we make by mixing chillrs ,tamarind and salt and jeep fir few days before frying.We called the fish "liking".We eat to eat along iur authentic food "ambuyat",sago,slimy food .We eat bybusing special chopstic made of bamboo stick.
Gulai batang pisang you can find in baling. Normally we have it in kenduri..Pekasam = peram ikan masam Masam is sour.The rice make it masam. We fry it with the rice Long time ago we don't have fridge to keep the fish.. so then came the idea of this fermented fish called pekasam. Usually made by the small fish
Pekasam is fermented in salt and rice. Usually fermented small freshwater fish. It is salty and sour. The fermented rice gives the texture and distinct flavor
welcome to my hometown Baling... the best Gulai Batang Pisang is from Baling District, this signature dish also popular in some area in Perak which share the border with Kedah like Hulu Perak & Selama Perak..
ikan pekasam is made of fermented rice and salt, the grainy stuff that is brownish is the rice which had been fried, it has salty and sour taste, very strong u need to chase it with rice or anything else. it also speed up sinus problem so if u had runny nose after eating that fish, its normal haha. ive lived in malaysia for 2 years im from merseyside liverpool and i love the fish if u fry it with holland onion and cili kering/cili api. scrumptions meal !
Plant piths are a staple in indigenous people's food where I am (Sarawak and maybe Sabah too). Banana pith is the easiest to get but we also eat pith of coconut, wild palms including pith of sago tree, wild gingers... Stew with chicken... yummy!
Actually, ikan pekasam is suppose to taste sour. PekASAM, Asam, masam means sour. Yeah we put salt too. But the one ivana said salt on the fish skin is actually scorched rice. We cook on pan without any oil, to make the rice, the white color rice turn brownish. The rice is very important part for fermentation of pekasam. Please dont eat the bone. Small bone yes. But the belly bone is still harmfull. Fish, usually we make pekasam with fresh water fish. Typically Puyu(idk what in english), sepat(also dont know in english). For people that never or dont always make pekasam, the pekasam will turn out to be more salty than it suppose to be. It suppose to be more sour. And we also had Daging(meat) pekasam. Taste amazing.
what you eat that banana shoot is literally core in banana trunk, same concept like bamboo shoot but more fibre texture it's really suits with that gulai...the true Baling dishes, tak tu deyy minum A dulu
Here ,mat Salleh eat the traditional malay food ..and I'm as malay craving pizza ..lol.. but i need to save money.. i eat a lot already..and i don't have much money anymoreo.. Watching this make me craving , malay traditional food too .
For salted fish, we eat in tiny bit pieces in each suap. So pinch a tiny bit of the salty fish, according to your liking, then add other dishes together, then eat them all in one suap. Suap is the act of putting the food in mouth with hand.
# FYI during summer most tourist restaurants in northern Turkey 🇹🇷 are in the river with very clear & cold stream, in some resort in the Maldives 🇲🇻 lunch is served in shallow sea, on your own private beach, not only swing in the water but hammocks to sleep under the stars.. 😉👌.. there are such resort in Bali 🇮🇩 Indonesia as well but on private Island.
If you ask kedahan, they said kopi cap gantang were the best. The elderly especially. But there also kopi kampung that nameless, produce kind of homemade coffee too in the state.
Aloha guys! Your lunch plate made me drool over here. Salted fish and anything fermented is delicious. I've never thought trying to eat the banana stump, it makes sense because the whole tree from leaves down to the end is like a giant celery stock with water! Great to know that the stump and tree is a delicacy! Mahalo for sharing and Aloha.
Only inner part of batang pisang is used. It is soft. The outside of batang pisang you may shred lengthywise.. dry in the sun to make natural rope (to tie)
Hi Steve and Ivana , this place were on television quite sometime ago , they were showing people having lunch in the river. It’s the banana trunk the inner part white in color the young part. Pekasam is so delicious it’s nice eating with rice or porridge...yummy 👍🏻 it’s marinated with salt and rice (fry the rice not using oil till brown then crushed to powder) well the menu are all delicious. The local coffee really delicious you must get some. Such a beautiful day , having delicacies , surrounded by trees and lovely friends 😍 what a great day.
In Kuala lumpur got a bbq lamb restaurant that serve food in river as well. But always packed.. I wish can try it. Rite now maybe close due to raining season. . Love watch ur videos.. Always make me hungry.. Hehe
Ikan pekasam normally made from freshwater fish only..salted fermented and soaked with rice beads..that make it crunch when its fried..should be eaten while hot and crunchy.. Nestle kedah kopi i think very hard to find..kinda new..i found in shoppee last 2 days..
Oh my Lord... even many Malaysians haven't eaten those really kampung style foods... Banana plant does not have wood... it has a fibrous stalk.. like grass... you are eating the core of the layered stalk
Gulai batang pisang is specialty in Baling district....usually eaten during wedding feast...it is the most popular dish in Baling...Baling is my hometown...Baling is happiest district in Malaysia...there is a real study on the stress level of people in Malaysia..Baling is where people is less likely to be stress..although we were consider poor there...😁😁😁 Welcome to Baling guys..
You might want to know that in Malaysia we do not hang or age our beef, we eat the meat fresh from the kill (or frozen 😂😂😂) but definitely not aged or hung... so we use certain herbs or plants to soften the meat like papaya leaves or fruit, pineapple or banana stalk or young green bananas in curry... One more is that we do not really butcher into separate specialty parts, except ribs, tenderloin, oxtail, the rest is just "meat"... no steaks, sirloin, topside etc etc... if you noticed... it just kari daging... but no special parts...
Pekasam is fish, salt, and browned rice dry fried. It is not sundried, but put into a pot and aged like pickle... that' where the sour salty flavour comes from. Fermented foods like pickles, tapai, ikan jeruk (pickled fish), belacan (prawn paste), tempoyak (fermented durian), cencaluk (fermented shrimp) and pekasam (fermented fish) is where our Natural Probiotics come from..
Guys, how i miss the ikan pekasam and the gulai daging batang pisang, really old school cooking, only in kedah, they only used fresh water fish caught in the river or in the paddy fields to make pekasam, small fishtaste better, good job guys
Those are my fav dishes.. Omg really mouth watering right now Never had that kind of experience..eating in the river..so refreshing.. Everything comes from nature..aaahh..so amazing👍👏👏👍😀
One of the blogger that i always waiting to see yours new video...wow...now both of u is like tottaly malaysian...not afraid to try any kind off food and also always ate with your hand...i'm not expected ivana will swim in the river...both of you now like a kampung person...the only blogger i so boring to watch his video is ken abroad...owh my gosh...almost 1 year in malaysia he still ate with fork...and he also still like a jerman city boy that pretend to be one of the malaysia but always afraid to try a new food...always thinking to eat healty meal...malaysia food is not suitable for him because malaysia food as u can see most of the food it's oily n greesy...thats why malaysia food is very delicious...i hope both of u like to stay at malaysia n love malaysia food...
@@JetLagWarriors I'm living in kedah😂😂😂 this meals usually will be serve on wedding day but because of covid, there's not many wedding invitation this year..theres some restaurant sell it but only lunch hour... im working at penang & travel from kedah to penang everyday & came home at night. So quite hard to get that meals
The batang pisang used for for cooking is the innermost stem of the banana...its tasteless but it absorb the curry and tenderize the beef which make the combo delicious whatmore with that pekasam and sambal n rice
Don't give up. Keep on searching for NESCAFE Kopi Kedah Limited Edition even you guys already in Perlis now. Otherwise, you can try Kopi Cap Gantang instead. 😊 It is also a popular kopi kampung Made In Kedah.
When we eat ikan pekasam, we pinch a small bit only and mix with rice.
😂😂😂
mengundang resdung ikan ni, tapi sedap, serdak dia ty goreng rangup2 dgn bawang n cili pergh menyandor yob
Didnt expect a Canadian are very open to try all the rare Malaysian delicacies, proud of u🤩
thanks!😎
Yeaaa... JLW, the best...👍
from what i've known before, ivana's mom origin from indonesia...
We just scored a tin of the Nescafe Kopi Kedah!
where do you get it????
@@xchaix In KL at Village Grocer
so jealous!!!!
Thank you Greg & Jumi. Will lookout for it. How much is a tin? I saw Shoppee selling at 23 ringgit.
Btw, are you both back in KL?
@@kellie88 Got it for RM25. And we are back in KL!
I am so hungry watching this
I'm first in your comments,, don't know why i feel proud
You are everywhere
@Ha ? proud 😎 caused i see this man everywhere,,and I'm the first commentators
This is interesting and relaxing to watch, Kedah.....has a lot to offer, and I think it's so underatted, probably people only know about Langkawi, thanks for sharing these unique adventures...Malaysia is beautiful and blessed!
Gulai Batang Pisang - Banana Stem Curry - a specialty of my home state of Kedah.
Every time I go back to Kedah (2-3 times a year), I'll cut down a banana plant from among stands of banana plants that grow plentiful in my mom's yard. I'd pry open the stem to take the innermost pith to make 'gulai batang pisang'.. (wow! talking about it is already making my mouth drool!!)
Actually we do not eat the whole banana stem, we only use the innermost pith which is white and soft, this is what is used to make the curry, not the outer fibrous tough stem layers.. The banana stem pith curry is cooked with beef, - 'daging cincang' or 'daging tetel' (beef secondary parts - like fats, veins, tendons etc) make the tastiest gulai batang pisang compared to regular good grade beef..
here is what the inner banana stem pith looks like: ilovethaicooking.files.wordpress.com/2055/02/img_0377.jpg
Normally the banana stem pith has fibrous threads even after it's cooked, but it's OK, won't bother when you eat, my mom used to spend lots of time to remove as much of these fibrous threads as possible but you'd never be able to get rid of all of them
oh thanks for sharing this info!👍👍👍
The most famous coffee in Kedah is either Cap Raga or Cap Gantang. Almost every household will have them.
would like to try!
What a great day you had. You keep each other laughing, and also us laughing. Again Ivana you continue to surprise me!! I would love to try that coffee here in Canada.
6:19 exactly. malay food is always eaten , ie literally every mouthful, with rice.
so each dish are not meant to be eaten by itself. Of course you can.. but as an assessment of 'tastiness', it's almost always understood that it is actually 'tastiness WITH rice'
hence pekasam, as ivana said, is meant to be taken just a pinch, with rice
👍or else the taste is too overpowering!!
Yup, we don't eat salted or pekasam fish by itself.
Same like budu .. only a little bit
@@JetLagWarriors haha lov th custom emoji there :))
I miss pekasam. You can eat the bones when they are cooked very crispy. It is fermented by using rice. The fried shavings makes it taste delish. Must eat it with rice
I love how Ivanna keep questioning every single thing. You know like "I wonder how banana shoot can make the beef more tender" something like that, she keep coming up with questions. Now that the sign of intelligent people. ❤❤
🤓👩🏻✌️👍
From the internet "The content of natural active ingredients inside of a banana skin can help break down proteins and help fasten the process to soften the meat"
ah ok, thanks!!
@@jumbeaux1 Thank u!
@@jumbeaux1 i think there is an enzyme that helps to tenderise the meat. Same goes to dates (the kurma fruit) which can be added into any meat dish while cooking.
Ivana is so classy, and Steve is so knowledgeable. Best travel UA-camrs in 2020.
Woohooo...what a way to have a delicious Malay styled meal in the river surrounded by stunning scenery. It will be a very memorable experience for you guys.
Have a wonderful stay in Perlis.
Happy happy exploring !!!
Thanks!!
i love how ivana and steve explained everything 😁
Thanks!
agreed...the are equally good in explaining everything
Pekasam is fermented fish with salt, raw rice and asam . Gulai batang pisang only you can find just in Kedah. What a nice experience
it was a yummy meal
The owner is a legend!
hilarious guy
Many interesting place can be visited in the district of Baling alone. Baling has been founded for hundred of years and some of the place is very close to be relate to the ancient world as the landmark evidence is still visible and intact. Baling is the last frontier in the war battle between the ancient kingdom of Kedah called 'Langkasuka' against the people of Thailand. The territory of Langkasuka extended from Chumpond in Thailand straight to the middle of Peninsular Malaysia. The kingdom of Langkasuka has been formed since the 2-Century. Surf the Wikipedia 'Siamese invasion of Kedah' for more info. Come again next year and we will treat you once our Eco-park resort is ready to open for business.
wow, thanks for the info!
Cant believe Ivana went into the water 😂
It's actually normal with kampung women. They would wrap their sarung over their chest and get into the water. Sometimes they will fill air under their sarung and make like a buoy in the water. Women in my family used to do this back in the old days. 😅
Kein problema.. 😄😄
Glad to see that Ivana was having fun and playing like a kid.. Btw, i managed to find Nescafe kopi kedah in Shopee and Lazada.
thanks
Ty for the info. Gonna search for it!
Ikan pekasam for paddy farmers is akin to salted fish for coastal fishermen..
It's a reliable alternate source of protein during prolonged monsoon seasons when seafood supply is not forthcoming..
Ni baru betul2 maknan melayu kedah..klo x,asyik review nasik kandaq ja kan..tq guys..aku pon xsampai2 lg tempat yg hampa p ni..
Wow Ivana having fun playing in the river Reminds me when I was a kid playing n swimming in the river 😁
it was great!!!
Eating in the river makes me hungry!!! So jealous! And you had the gulai batang pisang. Yummy!
the best eating environment!
@@JetLagWarriors i agree!
I like Ikan Pekasam! But always buy at Lenggong,Perak
From the bana stalk or trunk,we select the soft parts,discarding the hard ones.To soften again you can mix with salt first.You can used the stalk to make salad mixed with prawn past,chillies,salt and sugar.We called it jerabu ,can mixed with fresh grated coconuts.
That banana trunk are actually from the big tree one but we only used the inner part because it more clean and pure from any dirtiness in the inside and it good for your digestive system while the fibre like glue help to soften the beef
oh nice, thanks!
batang pisang is the middle part of the banana. so you peel away the trunk of the banana till you get to the soft middle part or core of the tree.
You can use Lazada/shoppe ie Malaysia online shopping to buy the kopi Kedah. Can easily find it at that website
that was so cool... I'm remembering at sungai kuala kedua..nice..
Fermentated fish we make by mixing chillrs ,tamarind and salt and jeep fir few days before frying.We called the fish "liking".We eat to eat along iur authentic food "ambuyat",sago,slimy food .We eat bybusing special chopstic made of bamboo stick.
Gulai batang pisang you can find in baling. Normally we have it in kenduri..Pekasam = peram ikan masam
Masam is sour.The rice make it masam. We fry it with the rice
Long time ago we don't have fridge to keep the fish.. so then came the idea of this fermented fish called pekasam. Usually made by the small fish
thanks for the info!
Pekasam is fermented in salt and rice. Usually fermented small freshwater fish. It is salty and sour. The fermented rice gives the texture and distinct flavor
River lunch....
The water, the good food, the beautiful scenery surrounding the table, the swing.... really great to watch! 🤩🤩🤩🤩🤩🤩🤩🤩🤩
it was a wonderful meal👍
Love Ivana's spirit. While you're at the river, you might as well take a dive!
hahaha thanks!
This was an epic meal!
so good!!!
Omg that food is super sedapp... i miss malaysian foods.
Kopi kedah is new product from nescafe..it just launch couple weeks ago..Thats why u cant find it for now..
welcome to my hometown Baling... the best Gulai Batang Pisang is from Baling District, this signature dish also popular in some area in Perak which share the border with Kedah like Hulu Perak & Selama Perak..
Thanks! We like the gulai!
Sik pon ada,bnda wajib kena buat bila kenuqi...
ikan pekasam is made of fermented rice and salt, the grainy stuff that is brownish is the rice which had been fried, it has salty and sour taste, very strong u need to chase it with rice or anything else. it also speed up sinus problem so if u had runny nose after eating that fish, its normal haha. ive lived in malaysia for 2 years im from merseyside liverpool and i love the fish if u fry it with holland onion and cili kering/cili api. scrumptions meal !
ooh thanks for the info!
Coffee Kedah is one of the best, after Coffee Tenom Sabah and Coffee Kluang Johor.
Tq to both of u... for trying this meal...
Kedahan dishes are the best. Looove the pekasam....
And having it in the stream.... what cud be better!
The one cover that pekasam is actually rice fermented with the fish
ah ok, thanks!
Ivana really know what fun is...that's how you should enjoy the stream n the best environment to have your meal 👍👍👍
hahah it was so much fun!!
You guys are making me hungry again...yumm. So cool...what a way to eat...nice good nice ambiance
Most of Malaysian that i meet can speak english clearly...I love it
Plant piths are a staple in indigenous people's food where I am (Sarawak and maybe Sabah too). Banana pith is the easiest to get but we also eat pith of coconut, wild palms including pith of sago tree, wild gingers... Stew with chicken... yummy!
Actually, ikan pekasam is suppose to taste sour. PekASAM, Asam, masam means sour. Yeah we put salt too. But the one ivana said salt on the fish skin is actually scorched rice. We cook on pan without any oil, to make the rice, the white color rice turn brownish. The rice is very important part for fermentation of pekasam. Please dont eat the bone. Small bone yes. But the belly bone is still harmfull. Fish, usually we make pekasam with fresh water fish. Typically Puyu(idk what in english), sepat(also dont know in english). For people that never or dont always make pekasam, the pekasam will turn out to be more salty than it suppose to be. It suppose to be more sour. And we also had Daging(meat) pekasam. Taste amazing.
what you eat that banana shoot is literally core in banana trunk, same concept like bamboo shoot but more fibre texture it's really suits with that gulai...the true Baling dishes, tak tu deyy minum A dulu
yummy👍
Your last sentence ...is a secret sentence...only some people know what it means.😄
@@azlailyabidin8951 #ytjt #trueKedahan
Welcome to Baling... Hihihi.. That is my village.. ☺️☺️☺️.. I hope you enjoy it.. Anyway that Gulai batang pisang is our favourite gulai ❤️❤️❤️
thanks!
wow never knew nescafe coffee kedah!!!
Here ,mat Salleh eat the traditional malay food ..and I'm as malay craving pizza ..lol.. but i need to save money.. i eat a lot already..and i don't have much money anymoreo..
Watching this make me craving , malay traditional food too .
Well to be fair, who doesn't crave for pizza
😂😂😂we still eat pizza too
@@user-zc2hz3yj2k well i hate pizza it is overpriced..better eat lamb meal
Pompous chefs would say the flavor of pekasam is described as umami. It heightens your appetite when paired with other dishes
So much fun in the river. I like this the most!
9:05 typical Jumi with her camera and food, so cute 😂😂😂
Kopi Kedah launch by Nescafe last month of not mistaken.. u can buy it from Shopee (Online) & its now hot item cause every coffee lover hunt for it...
thanks!
2:31 my mother just made it yesterday ikan pekasam for 1st time..its working..and she give to neighbor
nice!👍
For salted fish, we eat in tiny bit pieces in each suap. So pinch a tiny bit of the salty fish, according to your liking, then add other dishes together, then eat them all in one suap.
Suap is the act of putting the food in mouth with hand.
thanks!
# FYI during summer most tourist restaurants in northern Turkey 🇹🇷 are in the river with very clear & cold stream, in some resort in the Maldives 🇲🇻 lunch is served in shallow sea, on your own private beach, not only swing in the water but hammocks to sleep under the stars.. 😉👌.. there are such resort in Bali 🇮🇩 Indonesia as well but on private Island.
I'm hooked on this channel,amazing :D
You're amazing. Infecting people all the time 😁
please dont hook on people
@@apmpni 😂
@@ahmadjazlan 😂
oh my.... covid 19?????😱
19:00 tu dia..penangan terlebih gula..! Sugar overdose Hyper active !!
😂😂😂
If you ask kedahan, they said kopi cap gantang were the best. The elderly especially. But there also kopi kampung that nameless, produce kind of homemade coffee too in the state.
Nescafé kopi kedah is actually pretty new. So no wonder you guys didn't find one. Even me as a Malaysian never heard of it before because it's so new.
would love to try it!
Kudos to the guy in cap. Most knowledgeable between them all.
our tour guide?
@@JetLagWarriors Yes, that guy. I wasn't talking about you, Steve. But you are knowledgeable too. 😁
the sour and salty comes from rice and salt. that is two main ingredients when you makes ikan pekasam other than river fish.
Hidden gems of Kedah...most likely Kedahans also not much in the know...must try this kind of adventure next time
you both and Mark Wien are now officially Malaysian👍👌
thanks!
Aloha guys! Your lunch plate made me drool over here. Salted fish and anything fermented is delicious. I've never thought trying to eat the banana stump, it makes sense because the whole tree from leaves down to the end is like a giant celery stock with water! Great to know that the stump and tree is a delicacy! Mahalo for sharing and Aloha.
So good. Been there. Owner is so friendly
Only inner part of batang pisang is used. It is soft. The outside of batang pisang you may shred lengthywise.. dry in the sun to make natural rope (to tie)
Hi Steve and Ivana , this place were on television quite sometime ago , they were showing people having lunch in the river. It’s the banana trunk the inner part white in color the young part. Pekasam is so delicious it’s nice eating with rice or porridge...yummy 👍🏻 it’s marinated with salt and rice (fry the rice not using oil till brown then crushed to powder) well the menu are all delicious. The local coffee really delicious you must get some. Such a beautiful day , having delicacies , surrounded by trees and lovely friends 😍 what a great day.
oh we love this place and the food!👍
🐣🚼💗 Kopi Cap Gantang...Joao would surely love to try Kopi Kedah.
#1 .. krik krikk..
Ivana, u always surprise me! 💕
😂😂😂👩🏻😎
In Kuala lumpur got a bbq lamb restaurant that serve food in river as well. But always packed.. I wish can try it. Rite now maybe close due to raining season.
.
Love watch ur videos.. Always make me hungry.. Hehe
I like pekasam with white hot rice alone. Pekasam usually fried with onion and small chillies, lemon or lime squeezed on top..wallah!
Ikan pekasam normally made from freshwater fish only..salted fermented and soaked with rice beads..that make it crunch when its fried..should be eaten while hot and crunchy..
Nestle kedah kopi i think very hard to find..kinda new..i found in shoppee last 2 days..
jom balik Kedah!!!
Oh my Lord... even many Malaysians haven't eaten those really kampung style foods...
Banana plant does not have wood... it has a fibrous stalk.. like grass... you are eating the core of the layered stalk
yes, you are right about the banana👍
Gulai batang pisang is specialty in Baling district....usually eaten during wedding feast...it is the most popular dish in Baling...Baling is my hometown...Baling is happiest district in Malaysia...there is a real study on the stress level of people in Malaysia..Baling is where people is less likely to be stress..although we were consider poor there...😁😁😁
Welcome to Baling guys..
The Nescafe Classic Kopi Kedah is a fairly new product. Maybe that's why it is quite difficult to get.
hope we can get it
You might want to know that in Malaysia we do not hang or age our beef, we eat the meat fresh from the kill (or frozen 😂😂😂) but definitely not aged or hung... so we use certain herbs or plants to soften the meat like papaya leaves or fruit, pineapple or banana stalk or young green bananas in curry...
One more is that we do not really butcher into separate specialty parts, except ribs, tenderloin, oxtail, the rest is just "meat"... no steaks, sirloin, topside etc etc... if you noticed... it just kari daging... but no special parts...
Pekasam is fish, salt, and browned rice dry fried. It is not sundried, but put into a pot and aged like pickle... that' where the sour salty flavour comes from.
Fermented foods like pickles, tapai, ikan jeruk (pickled fish), belacan (prawn paste), tempoyak (fermented durian), cencaluk (fermented shrimp) and pekasam (fermented fish) is where our Natural Probiotics come from..
Thanks for all the info!
The must be very very good. There's way of eating pekasam or fermented fish in rice grain. It's by small bit with rice...
The batang pisang is the middle part of the banana stalk. It's white when harvested. They remove the other green parts.
banana tree + coconut tree + cassava + rice paddy = enough for simple malay 😁
nice simple life
sedapnye gulai embut pisang...yam yam
yummy
ikan pekasam goes very well with glutinous rice
Guys, how i miss the ikan pekasam and the gulai daging batang pisang, really old school cooking, only in kedah, they only used fresh water fish caught in the river or in the paddy fields to make pekasam, small fishtaste better, good job guys
come to Kedah!
Nescafe kopi kedah... You can buy at speedmart
looks so enjoyable.. 👍👍
it was!
Go to perak..grik.you try should malay pattani food at castella cafe.
sounds good!
Those are my fav dishes..
Omg really mouth watering right now
Never had that kind of experience..eating in the river..so refreshing..
Everything comes from nature..aaahh..so amazing👍👏👏👍😀
Always love the way Steve describe his food ... 😍
Pekasam is fermented fish . We fried uncooked rice without oil, mix salt.
The grains over ikan pekasam is not salt but grounded uncooked rice mixed with salt then fermented together.
One of the blogger that i always waiting to see yours new video...wow...now both of u is like tottaly malaysian...not afraid to try any kind off food and also always ate with your hand...i'm not expected ivana will swim in the river...both of you now like a kampung person...the only blogger i so boring to watch his video is ken abroad...owh my gosh...almost 1 year in malaysia he still ate with fork...and he also still like a jerman city boy that pretend to be one of the malaysia but always afraid to try a new food...always thinking to eat healty meal...malaysia food is not suitable for him because malaysia food as u can see most of the food it's oily n greesy...thats why malaysia food is very delicious...i hope both of u like to stay at malaysia n love malaysia food...
Finally you tried the gulai batang pisang...kinda miss that gulai batang pisang
come to Kedah!
@@JetLagWarriors I'm living in kedah😂😂😂 this meals usually will be serve on wedding day but because of covid, there's not many wedding invitation this year..theres some restaurant sell it but only lunch hour... im working at penang & travel from kedah to penang everyday & came home at night. So quite hard to get that meals
I love ikan Pekasammm...so delicious. 🤗🤗🤗🤗🤗
The batang pisang used for for cooking is the innermost stem of the banana...its tasteless but it absorb the curry and tenderize the beef which make the combo delicious whatmore with that pekasam and sambal n rice
And ur fibre quota for the day
it was delicious!!😋
ikan+garam+beras goreng=ikam pekasam
Fried it together with onion n cili padi💕.Actually..eat pekasam with rice.It's more tastier🌟
Ivana is more expert than her friend eating Malaysian food.
I give Ivana🌟🌟🌟🌟🌟
sounds good!
Don't give up. Keep on searching for NESCAFE Kopi Kedah Limited Edition even you guys already in Perlis now. Otherwise, you can try Kopi Cap Gantang instead. 😊 It is also a popular kopi kampung Made In Kedah.
thanks!