Hi there! welcome to my channel @foodtripwithvictor
Join me to discover new places, food cultures, and cooking videos through my lens. Sharing the best of countless locations and places visited. Immerse in diverse food culture experience. Cook simple Asian recipes on my RU-vid channel, Foodtrip with Victor Khoo.
Wow, again unreal amazing food that makes me want to win the lottery so I can come and eat Malaysia out of house and home 😂😋 I don't know any Malay, but I'm a good enough white person to be able to tell you in Nepali your food is great if that's an Asian country close enough to you? 😂
@@foodtripwithvictor Not joking Victor, your area of the world is amazing and has been ravaged in the past by white explorers. I’d just love to come and seeing this food and learning to cook some of it makes me want to come. If I do win I’ll be knocking on your door then you can teach me some Malay. Nepalis loved it when I told them their country was great and food better than English 😂😂👍
Thanks so much for this recipe, can’t wait to try it!! Just letting you know your website link isn’t working, apparently the domain isn’t connected yet? Thanks again, love your videos :))
Thank you 🙏 glad you like my videos and thanks for watching them. Re the website links, I have updated with the correct url. Thanks. It should work now. Cheers, Victor
This looks absolutely magnificent! I cannot wait to make it next week. I just have a question about the shrimp paste, can use the Thai version of fermented shrimp paste instead?
@@durarara911 …thanks. Yes, I am sure it will be fine. I would usually advise people if they haven’t tried a fermented shrimp paste is to add a little first and add more if necessary. In case, the smell and taste a bit strong for them 🤣.
Thank you for this video, now I can share this video with my Finnish friends about the Penang Laksa which I have been so proud of. When they mentioned 'Laksa', they always referred to curry laksa.
😂 you’re welcome. Same in Australia. When it comes to laksa.,it’s curry laksa that’s what they know. But our Penang laksa is different and special 😊. Thanks for sharing with your friends. Victor 😊
@@reubenkhj4296 …I haven’t bought in Sydney before but I would think you can find it at Asian supermarkets in Chinatown that sells Malaysian/Singaporean brands and products. Look in the fridge/chilled sections. That’s where I found bunga kantan in the chilled section in Melbourne. Good luck hunting it down in Sydney Chinatown 😊
@@reubenkhj4296 a few Chinese grocery shops(not many of them). If you are around the Glen Waverley area in Melb. try the Chinese grocery shops along Kingsway way. They(Bunga K.) comes in frozen package from Malaysia. You can also buy the Laksa sauce in Frozen package as well.
Thanks for sharing. First time seeing someone adding dry shrimp on this recipe. I’ll try it. It should have an earthy taste maybe ? . Trying this next week 😊
You’re welcome. Thanks for watching my video. Yes, dried shrimps gives the meat ball an earthy umami flavour together with shiitake mushrooms and sesame oil. Cheers, Victor
This is my go-to bahn mi recipe, but I noticed today that the page for the written recipe is down! Any chance you could pin the recipe in the comments?
@@foodtripwithvictor Your welcome Victor, I love watching Nepali cooking and Delhi Food Walks and others. Seeing how they cook such amazing food in villages on the floor and I know first hand how tasty it all is for me is just a draw to that country. I’ve also noticed that in Nepali celebrations they fly the flag of both countries which is so respectful. I really wish there were TV shows in the UK that showcased all these special dishes and the local areas like in your videos and others I’ve seen in detail not just jumping about so quickly. It’s all so interesting, and amazing how people such as yourself speak such clear English and even in Nepal shop signs are in English and Nepali even though there’s no white people there 😂😂 I went to a proper Malaysian place in Birmingham China Town, the food was amazing and blew my head off 😂🥵 Really hope your mum is still ok, and always tell her her traditions and food are amazing. Just because Britain is seen as an elite country 🤔 doesn’t mean it is, people are so lovely and hard working in Asia from what I’ve seen 👍
It depends where you come from and whether you have a peranakan lineage in your family or not. Asam pedas is a nyonya family recipe for Peranakan Cina in Penang. For my viewers who don’t know what is the meaning of “peranakan”. It is a term used for early Chinese settlers who adopted local Malay culture in their food when they intermarriage with Malays centuries ago. So you are right when you said it is a Malay dish originally, which to be more precise it came from Indonesia. Like any family dishes cooked at home, there are going to be variations on the ingredients used. As for “gerang asam” not “geram” it is not a quintessential dish for the Penang nyonya. Maybe in Melaka. But certainly not in Penang, and you should know if you are a Nyonya is that the Peranakan food in Penang, Melaka and Singapore can be very different or taste similar and called differently. It does not make the dish right or wrong just because you disagree with the name.
You don’t have to, but you can if you want to. Just to brown the chicken. Obviously it’s going to be an extra step. As for the website links,I’ve corrected them now. Reason old links don’t work anymore because I’ve decided not to renew the paid site. Cheers, Victor
28% - 588 watt starts to heat up oil, but need a few minutes to come to heat 32% - 672 watt slowly cooking - resting meals, soups till they are done.... 42% - 882 watt ideal cooking temperature to roasting meals For van campers cooking on solar stations is 42 % important, so with 800 wat solar panels with even not big power station with less capacity can cooking be real.
Wow, this is excellent information for me and my viewers. Thank you 🙏. You’ve given us a guide on the power range knob. Based on the percentages on optimal settings, I have converted the percentage to the heat power range. The heat power ranges from digit 0 to 99 with maximum heat of 2100 watts. 588 watts = 27-28 672 watts = 31-32 882 watts = 41-42 Excellent tips! Thanks. Cheers, Victor
@@foodtripwithvictor most important thing is to use "always on start" lid on pots or pams for fastest heat up. I am glad I could help. Brilliant review from you btw. Keep doing like this....cheers
Thank you 🙏 I am glad you can see similarities in Nyonya food with Indian influences in some the ingredients. It is a cultural mix of Chinese, Malay and Indian. Thanks for taking the time to watch my videos 😊🙏
Wow, hope your having a good holiday uploading videos to make British white person hungry and longing to go back to Asia? 😂😂 Is there anywhere in that area of the world that does boring food? 😮😮
I got it many years ago at a pop up stall on LG of Gurney Plaza in Penang. It is a Japanese brand, but I can't remember the name as it is back in Australia, and I have not seen it at Gurney anymore. Maybe the company has discontinued this blender.
Hello uncle, i m ur new subscriber. Can i know if i can follow this temperature and time if using a conventional oven (without a fan) ? I also note that you dint put soda on the skin. 😃
Hi…thanks for subscribing to my channel. Generally if you’re using a non fan forced oven, you will use a higher temperature. Maybe try 10-20 degrees higher. You may have to practice a couple of times by adjusting the temperature and time setting which also depends on the size of the meat. I have not tried soda on the skin. Although I’ve tried brushing the skin with vinegar to make the skin crispier after the first stage of roasting. Some people brush with cooking oil. Cheers, Victor
