hi I'm Thomas and I'm Sheena and we're Chasing a Plate, tonight we're in Melaka
Malaysia and we're about to try a classic Malay dish, a dish that a lot of
our subscribers have told us that we must eat when we're in Melaka and
that's asam pedas, this spicy tangy stew looks absolutely mouth watering we
can't wait to get in. Let's eat! The asam pedas has arrived and it looks delicious,
super vibrant and really intense so we have come to this asam pedas clay pot
restaurant we weren't offered a menu when we sat
down but we sort of knew what we wanted to try so we've ordered an asam pedas pari which
is stingray and then asam pedas tetel which is like beef but it's got beef tendon
and beef fat and I think it might be beef shin, tetel? Please correct me if I'm wrong.
And also to eat the asam pedas with we've got white rice, there's
some cabbage there's some I think maybe samba belacan which is like a
fermented shrimp chilli condiment and then there's half a salted egg- it looks so
good. Down to the nuts and bolts of the dish so it's basically a sour and spicy
stew the sourness comes from asam which is tamarind and what's in this pot is
the protein that you choose and then there's also some okra which is
otherwise known as ladyfinger I think here? And that's pretty much it and it's
just swimming in this beautiful gravy which is relatively thin it's not
overly thick I've just gotta get in and try this. I'm gonna give the white rice, the
gravy and also a piece of the beef a go
Mmm mm mmm I can't believe we've waited so long to eat this. That is so good it is very light
it's not creamy at all, there's just a really clear sour flavour but it's got a beautiful chilli spice
so the pedas, pedas means chilli hot and then that meat! There's a bit of
chew as it's the tendon, it's sort of crunchy, it's got a lot of flavour
that broth is just really really zingy, tangy, good spice like not overly spicy
doesn't knock your socks off. That's real good I'm gonna try it with everything so I've
got the meat the cabbage a bit of the sambal belacan put that on there
argh I've got tendon stuck in my throat and then I'm gonna grab a bit of this
salted egg which looks a little bit grainy it's really um looks really good
jut a little bit of that otherwise it might not be way too salty
oh my gosh it's like the perfect mouthful that salted egg is sort of grainy from that
yolk but it has so much flavour and it's so intense so just get a little bit at a time
as it's really salty. Salted eggs are actually soaked in a brine or salt
solution for about three weeks and then cooked for a very short amount of time
and they're just delicious. That cabbage just adds a bit of crunch and that sambal belacan more spice. That is so good.
I'm gonna try the stingray or the pari I'll just grab these pieces are huge so I'm just
gonna grab the whole piece out of that sauce which like Sheena said is really
really runny it's quite interesting how liquidy it was I was expecting a much
thicker sauce one that would really coat everything but it's not like that at all
it's like it looks like spicy brown water it's that runny. I first tried stingray in
KL grilled stingray and fell in love with it as a protein so I'm really looking
forward to trying this it's a really interesting meat if you show this
Sheena like it just peels away from this really interesting bone structure
see I've had to do nothing to pull that off that's now all meat that I can break
up, on the other side is quite a thick skin, quite a leathery skin and then
that's all bones those funny lines which we have heard from subscribers
that you can eat so I'll give those a go afterwards. I'm gonna break up some stingray
I've got to get some of that sauce get that all over there there's quite a
layer of chilli and sort of oil on top but not, not in a gross way just
in a good way I'm actually gonna try some of the sauce
wow it's so punchy it's like a two-minute noodle broth
because it's so runny and watery but it's like a really really epic
two-minute noodle broth better than any two minute noodle you're ever gonna find
or cup noodle it's got so much flavour it is really spicy but it's not
overtaking it's actually died away in my mouth really quickly. I'm gonna do just
the rice, that sauce and some stingray to start us off
that sauce is insane it's just gone through the rice and given it the most
amazing flavour, the stingrays it's not the softest meat this one's not as soft
as the last stingray I had it's actually it's a little bit more chewy it's got real bite
mmm I think not that I've had stingray much but I think that's been slightly
overcooked but not by a long way it's perfectly edible let's try
I'll do the the salted egg, the cabbage and the belacan, the chilli here and
some rice and some stingray- bit of everything I've really got no rice here
hang on....
rice
Perfect! Really salty from the egg I got really good crunch from the cabbage
that's a totally different type of chilli belacan and then
you've got that sauce, the okra which is a vegetable you often
seen in Indian cooking which Sheena spoke about, that flavour
really comes through for me even though I haven't eaten any of it yet but it is
a very strong distinct flavour and I'm getting that in the sauce this is a
really awesome meal it's not like overly dynamic it doesn't change much but
adding these little side things like this crunch is really just gonna bring
it all together. I'm just gonna try the sauce in this beef one that's exactly
the same sauce in both, they have a bit of an underlying difference from the
different meats being in there, oooo they're spicy
they just caught my throat then but like I said before it dies away it's pretty cool
this is an awesome meal I'm looking forward to just diving in, mixing everything
up then breaking up all this cabbage, this egg and having these really rounded
mouthfuls I really love it on first opinions really good.
I'm really enjoying
this meal we also hear that asam pedas is an Indonesian dish it's a dish of the Minangkabau
people who live in West Sumatra. I'm loving trying another
Malay dish if you have any other ideas, suggestions, advice for other Malay food
that we should try whilst we're here in Malaysia, we're here for another three
months at least so let us know in the comments below and
whilst you're down there we'd love you to subscribe.
I'm gonna have to try these
bones that we've been told you can eat I've just ripped off a whole lot from
that big piece that I showed you before I've broken some down so it is just a
little bit, let's try it with some rice and some sauce
Yea, you can eat the bones it actually just disappeared it was like a almost like a
carrot not in taste but in texture, just broke up and disappeared it doesn't really
have any taste but yeah stingray bones are good I think there's
some bits you can't eat there's a big bone on the end here there's no way you'd be able to eat
that but all those little long ones that are in the middle, totally edible that's
pretty good this is an awesome meal, it's very local which I love there's no
tourists here at all you're sitting outside it's a really fun way to dine
and something totally different, great meal.
That was sangat sedap like super delicious. Super delicious, but we feel like we need
something sweet and it just so happens that the... Jonker Street. Jonker Street, no
what's the name for night market? Pasar Malam. Pasar Malam! So pasar malam is a night market
it just so happens that tonight is the night market it runs Fridays, Saturdays
and Sundays so we're gonna head over to Jonker Street which is like the main
sort of tourist strip in town find the market and find some sweets let's go
the market is raging it's so busy there's so many people around
heaps of stalls but not many food stalls it's mainly like stuff- fidget
spinners, phone covers, fake tattoos things like that nothing in the food
line but we have seen some good-looking sweets and we're honing in on something
just over here so let's go do some shopping
we found some sweets we've left the busyness of the market to
give these a try. These are really interesting. They are dodol. So dodol is a
like a soft toffee that's made out of coconut milk, rice flour and also jaggery
which is type of sugar and we got the packet which had all three flavors so
gula melaka, durian and pandan you can actually buy them in a block, sorry about
the noise this crazy lit up neon bike has just gone past. Look at that! Unreal. Doesn't really add to the
UNESCO World Heritage feel of the place which is more like what's behind us beautiful
buildings but you know it's all part of the atmosphere. Anyway back to the dodol, we've had this once
before but we just had the gula melaka the plain version and we've never filmed
it so we wanted to try the flavors I've got the durian one here and I have the
pandan. Mmm it doesn't really smell like durian at all it's got a faint durian
smell but it smells more sugary than anything. Mmm this smells like pandan. if you've watched our videos before you'll know that
I am obsessed with pandan it is a leaf and it is used to flavor a lot of the
desserts here in Southeast Asia and it's a must eat look how gooey it is it's
sooo sticky. Oh YUM it may not have the scent but it's really got the taste of
durian. That's really good I'm gonna have it all. It's like a creamy toffee, soft, sticky
actually kinda has...sorry it's very sticky it kind of has the texture of a real
creamy durian so with this flavour it works really well, really well. The
pandan is really good too. Mmm YUM I think we'll easily work our way through
that entire bag of treats, it's even stuck to my lips they're sticking together
that's crazy it's like glue. It's so cool to be able to try these
new things we're gonna be filming a lot of food videos in Melaka we're gonna be
eating up a storm so make sure you check out the playlist which we'll link down
below we hope we inspired you to eat and explore like a traveler not a tourist
if you enjoyed this video please give it a thumbs up and we'll see you next time
jumpa lagi!
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