How to make Malaysian clay pot chicken rice at home 

Hi @Brown Girl..thanks for your lovely comment. I am so happy to learn that my recipe works for you. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

@Swati Gill..wonderful to hear that! Thanks for trying out the recipe. Your son’s friends will be tempted and want to try his mum’s yummy cooking 🤣😋 Cheers, Victor

Thanks @Jake Watson…cheers, Victor

Hi @Andrea Long...I’m very happy to hear that you’ve done it! And got that crusty bit at the bottom 😊 Cheers, Victor

Hi @Susan Nevill..thanks! I am glad you enjoy watching my video. I get homesick too..just watching my own videos. LOL! Cheers, Victor

Hi @Joyce YL Chong...thanks for letting me know and thanks for trying out my recipe. I am so happy to hear that it works for you and it tastes good for you. Cheers, Victor

@Anis Azziyati Juhari..."terima kasih"...glad you enjoy the video. Cheers, Uncle Victor :-)

@B Tan...thanks for trying out my recipe and sharing what you have done differently to make it better for you. It does sound very yummy especially cooking over a charcoal flame. I love it. Cheers, Victor

Hi @kiro onana..you're very welcome. Thanks for visiting my channel. I'm glad you enjoy this recipe. Cheers, Victor

Wow! Thanks @Li Th...it’s nice to know you’re enjoying my channel..and, it’s a pleasure of mine to share the recipes and explain how I make them at home. And comments like yours motivate me to continue making my video content. Cheers, Victor

@@foodtripwithvictor My pleasure 🙏

Hi @Saru Gurung Ghale...thanks for your kind word and comment. I'm glad to hear that you like watching my videos. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Thank you

Thank you

Thanks @Prema Latha..I am happy to hear that you’ve tried this recipe and your family enjoyed it. Thanks for letting me know. Cheers, Victor

@satish reddy...I’m glad you like it. Thanks. Cheers, Victor

Hi @Anne Wong…thanks for trying out my recipe. Glad to hear it works for you and thanks for letting me know. Cheers, Victor

Thank you. Glad you like my video, and thanks for trying out my recipe. Cheers, Victor

@MARs Roma...you are very welcome. Thanks for watching my video. Cheers, Victor

Thank you 🙏😊

Thank you.

Thank you @Lizna Wijaya

Thanks @Jamie Stewart

Good recipe but surely this is chinese claypot not Malaysian!! You even said it in Chinese!!

Hi @George Wong...thanks for leaving me your comment. I know what you mean..it can be a bit confusing but please allow me to explain. I am a 3rd generation Malaysian Chinese, born and grew up in Malaysia. This clay pot chicken rice is made famous by the early Chinese settlers in Malaysia as a Malaysian street food. In Malaysia, we are a multi-racial cultural society with Malays, Chinese, Indians, Eurasians, Ethnic Indigenous and others. We consider ourselves as a Malaysian since we are born and grew up in Malaysia. Hence, this clay pot chicken rice even though it is cooked by local Malaysian Chinese, it is a Malaysian clay pot chicken rice. Sorry if I have confuse you even more. But as a Malaysian, I am sure other Malaysians would agree with me. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your comment. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Hi @SiriphoneG..thanks for leaving me your comment. I am happy to hear that you found my channel. I always love gas cooking..so I've bought myself a small portable outdoor canister burner (for camping). That could work on a clay pot cooking..but you need to keep an eye and best to do outdoor. :-) In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

@@foodtripwithvictor oh thank you for the tip! I will look into this alternate method! Hope you and your family enjoy the rest of the holiday 🙏❤️

@@SiriphoneG ...you're most welcome. :-) Cheers, Victor

Thanks @Chong Teck Leong

Thank you @kanwal village food 😊

Hi @The Guitar Spa Singapore..you're most welcome and thanks for watching. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Thanks

Wow..thank you. That is wonderful to hear 🙏

Hi @Syed Barakbah...thanks. I am glad you enjoy watching my recipes. It is not necessary to use lap cheong or cooking wine in this recipe. Lap cheong is added for the slight smokiness. Without it you can still get the smokiness from the burnt bottom of the rice. As for cooking wine, usually it is added to tone down the flavour of meat, but it is not essential. You can still get a tasty and flavourful chicken rice from the sauces and marinated chicken. I am not sure if you have already try this recipe. Hopefully it works for you. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers! Victor

Thanks..glad you like it 😊

@za lia...terima kasih.

That’s nice and kind of you to say that..thank you @Vasugie Subramaniam

Hi @tean tan...thanks for watching my videos. I really appreciate your contribution and your suggestions are excellent...taking this dish to another level. A bonus for my viewers! Cheers, Victor

You are welcome @Arthit

Thanks

Hello @ChrisBrown-sl5kr..thanks for your kind remarks on my video. Re the salted fish, it comes dried in a packet usually found in the dried section of Asian supermarkets. If you live in Australia, it is usually available at most Asian supermarkets that stock ingredients for South East Asian cooking. If not, try finding it online. You only need to use a little. Keep in an air tight container it will last a long time. Cheers, Victor

Hi @A EUDAEMON Living...and, I am glad that you came across my channel. Good to hear from PNG. Yummm...is it like a fish stew in clay pot?? I have a recipe video on my channel using clay pot to cook fish porridge. Cheers, Victor

@@foodtripwithvictor it's a traditional Filipino fish recipe cooked in vinegar. I am still back viewing your videos

@@healingmusicandmantrasinc8306 ...thanks. :-)

Hi @Abhijit Roy...thanks for leaving me your comment. I live in Melbourne, Australia..but hopefully in near future, I will return to live in my hometown where I grew up in Penang, Malaysia. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Australian power outlet in the background ;)

Thanks 😊

@MpzCore..."toh chech", "toh chech" for subscribing to my channel. Yes, you need to be careful with the temperature. I started on high to cook and then lower down the heat to medium-low. I cooked using the smallest burner or one size up. The claypot will heat up really quickly so you need to keep an eye on the temperature and adjust accordingly. Cheers, Victor

Hi @Kon Fong Chin...omg! Thanks! I am happy to hear that you like my recipe. Cheers, Victor

Wow! That is even better claypot cooking over a charcoal flame with the smoky flavour. Have fun cooking this recipe. Cheers, Victor

@Mentari Travel...thank you for your comment. Glad you enjoy watching my videos. Some viewers have tried using cast iron pot and "le creuset" pot and happy with the results. Cheers, Victor

🤣 🤣🤣..thanks 😊

Now you can make it at home 😉😋😊

Thanks @chingwei L…for trying out my recipe and letting me know that it works for you 🙏😋 Cheers, Victor

Thank you..terima kasih 😊

Thanks for visiting my channel @Jessie...regarding claypot slow cooker....I haven't used a claypot slow cooker before. I know some viewers have said it works with a standard rice cooker. I can only imagine that if rice is cooked using a slow cooker, it may still work but the rice grains will become soft and sticky rather than crisp. Flavourwise I believe it will still work. But texture wise on the rice will be different. Sorry I can't be more specific as i have never tried using a claypot slow cooker. Cheers, Victor

Hello Italy! @Alberto Zaffonato..thanks for dropping in. Glad you enjoy my recipe and thanks for visiting my channel. Cheers, Victor

Victor, I am in the U.S. Do you know of any online places that you could recommend?

@@foodtripwithvictor Thank you Victor. I look forward to cooking the delicious recipes you have shown.

Hi Victor..love your video on how to make claypot chicken rice at home....any recomendation in where to get the claypot like the one you have in australia?

@@foodtripwithvictor Thanks Victor! will visit Chinatown after the holidays! Been cooped up inside most of the time. My best memory of a chicken claypot is having the crispy rice, just before it is burnt-is it basically a timing thing and just let it on heat until just before burning the rice?

@@foodtripwithvictor Will start practising tonight. For ppl in QLD looking for a claypot, I found some good varieties of sizes both with handle and without handle in the shop at Maroochydore asian store, Asian Food 4 U. Going to try this recipe now.

Hi @Jeannine Sandmayer..thanks for the visit. You're absolutely right that it has a similar effect and texture of the crisped bottom bits as paella. :-) By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Hello @Harry Sandhu..I am originally from Penang. Now live in Melbourne, Australia. I have heard Kampar has a lot of good food and quite different from Penang food. I would love to try the different varieties of food back home in Malaysia, in each states! That will be my mission after I retire. I am glad you find my video easy to follow and instructional. I hope the recipe works for you when you make it for your family. Enjoy “makan” CPR. Thanks for watching my channel. Cheers, Victor

@@foodtripwithvictor Thanks so much for taking the time to answer my question - much appreciated. The information you provided is very helpful. I had ordered a clay pot that was listed as 1,000ml, and so seeing yours in the video and the information you provided confirms to me that I ordered the right size to cook for me and my wife - thanks so much. Also, I love your videos. You explain things so well and are so clear. My first clay pot meal will be based on the recipe you have shown here! Best regards, Tom

@@foodtripwithvictor I couldn't wait for my claypot to arrive and so I tried this recipe with a large Le Creuset cast iron sauce pan. It worked really well and my wife loved it.

Hi @Tom Adamick...thanks! I am glad to learn that you like my videos and recipes and that the clay pot chicken rice works for you even using a Le Creuset cast iron pan. I guess by now you should have received your new clay pot and hopefully enjoying clay pot cooking and trying out new dishes. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question on my clay pot size, which can hold slightly over 1 litre of liquid and about 20-22cm diameter on the lid circumference. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

@@foodtripwithvictor I have received my clay pot and have cooked a couple of meals in it - they've turned out well and it's a wonderful cooking instrument. Thanks again for your amazing recipes and I wish you a very Merry Christmas!

@@tsadamick ...I’m very glad to hear that. Thanks for letting me and the viewers know about your experience. Cheers, Victor

Yumm that sounds delicious @Jay Perumal. Thanks for sharing your vegetarian version of my recipe. Cheers, Victor

@momo..hello Singapore viewers..thanks for your support. Just fill your claypot with tap water and let it soaks for few hours or overnight and then scrub off the bits stuck on the bottom or side using a kitchen scrubber. Remember if your claypot is still hot hot..do not put cold water in it or it may crack. Cheers, Victor

@@foodtripwithvictor got it, thanks a bunch!

Terima Kasih 😊🙏

Hi @M Alothman...I am glad you enjoyed this recipe and going to make it. Re your question...I started off on low-medium heat and then adjust to high for rapid boiling. The reason I didn't start on high heat is to make sure the clay pot is warm; otherwise, it may crack. Also, it is advisable to soak or fill the clay pot with lukewarm water first and let it sit for 15-20 minutes before using it (this is to prevent a sudden change in temperature on the clay pot). Once the water is boiling, I will let it cooked the rice before adjusting it down to low-medium heat. Make sure there's still some water left before adding the meat (which takes time to cook through) and then turn the heat down to the lowest temp once the meat is cooked. With clay pot cooking, the heat retains well inside by forming steam to slowly cook the food. That way the meat is tender, nice and moist. Cheers, Victor

@@foodtripwithvictor thank you, victor!🌹

@@Malot87 ...you are welcome.

@Luu Tuan..thanks. I think it could work with a rice cooker, or if you’ve a cast iron pot, it will work as well. Cheers, Victor

I hv tried using a rice cooker as I don't hv a claypot. Turns out very well too. I added in the precooked ingredients wen the rice is 3 quarter way cooked

@@irenewong1576 nice, i ,however, too lazy to wait so i put all the ingredients in with the rice at the beginning, it worked just fine, the only thing i left last was adding sauces. The easiest meal that i've cooked in my life which taste heavenly.

Hi @Anthony Ellsmore...many thanks! Cheers, Victor

You are welcome @Makan Marhaen…thanks for watching the video. Cheers, Victor

@@foodtripwithvictor I discovered your Channel from IChang & Jammy's Channel. You are a great cook!

@@makanmarhaen5704 omg! thanks for letting me know about this. Otherwise I wouldn't have found out. I am humbled by iChang channel for them making a video on this recipe, and thankful for you in letting me know. Cheers, Victor

Hi @White Thunder...thanks for your comment. Very glad to hear that you stumbled on my video. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

@@foodtripwithvictor all good Victor. Merry Xmas and a happy new year to you too. Stay safe and make more videos!

Hi @Tai Lim...thanks for dropping in to watch my videos. I have a link to my detailed recipe instruction below the description of the video. Just click on "SHOW MORE"..and, you will find the link. Cheers, Victor

Hi @Teresa Tan...1/2 a cup of rice should be sufficient for 1 person, since this clay pot chicken rice is packed with protein from the chicken meat. It is a full meal by itself but of course, it also depends on how much a person can eat. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Hi @Den L...thanks..glad to hear that you like my recipe and going to try making it yourself. Thanks for letting me know of the discrepancy on the rice portion. It is 1/2 cup that I used in this video. Just nice for 2 of us with another side dish. I have now updated the written recipe on my website. Thanks. Cheers, Victor

@@foodtripwithvictor Hi, thanks for the reply. My question is actually about the water portion. In the video, it's 1/2cup rice to 1 cup water. The website is 1:1.

@@denl632 ..it’s 0.5 to 1 ratio on the website now. Cheers, Victor

@Rose Valdez..the Chinese dried sausage is available at most Asian grocery stores. But I am not sure of your location. You can leave it out if you can't find it or substitute it with any other sausages that you like to eat. Cheers, Victor

@@foodtripwithvictor nice thanks you very much

Hi @Moritz von Mendelssohn...if you live near Chinatown, you should be able to find a Chinese clay pot at the bigger Asian supermarkets. Otherwise, try some online stores, or if you live in US, I have shared with another viewer by googling a store in US and found one in San Francisco with an online store. Here is the link, www.wokshop.com/newstore/product/chinese-clay-pots/ By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

@@foodtripwithvictor nice i got one on amazon. And i also wish you a wonderful christmas time.

The Chinese cooking wine is optional. You can leave it out if you don’t have in your kitchen. Cheers, Victor

@@foodtripwithvictor thank you very much, will definitely making it later😁

@@grumpycarl529 …you’re welcome. Hope my recipe works for you. Cheers Victor

Hi @jaya wijaya...I don't think it will work with a stainless steel pot. Although another viewer has said that it works for him using a Le Creuset cast iron pot. Or I think any cast iron pot should work as well. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Hi @Dan Niton..LOL! with extreme care. Actually this clay pot itself, the lid handle doesn't heat up so it is okay to use my barehand. Although if I use it in an oven, I will handle it with more care by using an oven glove or kitchen towel to hold the lid. :-) By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Thanks @Omurbek AKM

Hi @Hang Thai...very happy to hear that you love my channel. Thanks :-) ..if you live in Melbourne, I got my salted fish at an Asian grocer "Minh Phat" in Richmond. It is in the fridge section. I am sure you can find it at most Asian supermarkets in Chinatown or suburbs with large Asian communities. The fish is called "Ikan Kurau" and the brand is called "Syarikat Guan" from Malaysia. If you Google for "ikan kurau salted fish", you will see an image in the search results. As for a family of 5, you may want to make 1.5 - 2 cups of rice. It is hard to advise on this because it depends on the size of your clay pot, how much you, your wife and your children like to eat rice, and also if you have more than 1 clay pot. Cooking too much rice in the clay pot may leave little room to add the other ingredients and harder to control how the rice cooked to get that burnt crispy bit at the bottom. If I cook for more than 2 people for this recipe, I will use 2 clay pots rather than 1 large clay pot. However, if you only have 1 clay pot (hopefully big enough), you can cook the marinated chicken separately on a pan, then add the chicken and its sauce into the clay pot when the rice is almost cooked. Leave out the green vegetables if there is no room. You can make a side vegetable dish to go with your clay pot chicken rice :-) Cheers, Victor

@@foodtripwithvictor Thank you for your quick reply. Definetly I'll get 2 clay pots and some listed ingredients in Sprigvale and cook it this weekend. Will let u know what it will be. Cheers

@@hangthai9815 ...have fun cooking! If this is the first time you’re using a clay pot, remember to clean and soak in warm water for several hours or overnight. It depends on the type of clay pot you’re going to buy. Google and you will find several articles on how to treat the clay pot for the first time. Cheers, Victor

@JesusIsGOD..I got it a very long time ago in Sydney’s Chinatown. It’s well seasoned now. Cheers, Victor

Hi @j3fron...you can substitute either by using mirin or dry sherry, but it is not essential. There is enough flavour already in the dish. I would suggest if you don’t have either one of them in your pantry, try the recipe without it. Cheers, Victor

@@foodtripwithvictor definitely I will try! Thanks Victor!

Hi @cikgubahasa..."lap cheong" is a Chinese sausage made from pork. You don't have to use it if you are making it halal. Chinese like to add lap cheong for that smoky flavour, but it is not necessary. The rice is still tasty just with the sauces and marinated chicken. :-) By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers! Victor

please reply me ❤

Thanks

Hi @George Wee..I used medium size burner and flame to cook the rice first..and then lower down to the lowest temperature before adding the other ingredients. The heat is retained in the clay pot even with the lowest temperature as long as it's heated up first on a higher heat (note this depends on the intensity of your burner and flame). The bottom of the rice should eventually crisp up with most of the liquid absorbed by the rice grains. Cheers, Victor

Thanks @EP Tan. Do you mean use leftover rice if got in the fridge?

@drY B...certainly, you don't have to use Chinese cooking wine if you don't have a bottle in your kitchen pantry. Cheers, Victor

@@foodtripwithvictor thank you ❤

@Calvin Kong...totally agree with you...that’s the best bit..slightly charred and smoky 😋. Cheers, Victor

Hi @Merle Charge..it is hard to reproduce the exact flavours back home as the clay pot will need to cook over roaring charcoal flames to get that charred smoky flavour. And the only way to do this is to use a Chinese sand clay pots. I think you will find there are other RU-vid creators sharing their methods..some using rice cooker and it works for them. You can certainly use other non-stick pots to make this dish. I am sure it will still be tasty. The only difference is it will be hard to get a charred flavour. Not essential as you are making at home with what you’ve got. Have fun and enjoy the food 😊😋 Cheers, Victor

Hi @Spaide man..thanks for the tip. I shall keep that in mind for my future videos. Cheers, Victor

@Nyx Doc...hello to my viewers in Iran ❤️. Thanks for supporting my channel. Cheers, Victor

Hi @Lee Steven..yes you can but you probably won’t be able to achieve the bottom burnt crusty bit as in a clay pot. But you could still get the flavour from the sauces. Cheers, Victor

Hi @Omar Mokhtar..you don’t have to use the Chinese wine if you don’t have it. But if you must, you can substitute with dry sherry or the Japanese mirin. Only a small amount. I suggest try without. I am sure you will still like itCheers, Victor

@@foodtripwithvictor thank you for the response i love ur recipe

@clip012..yes, I am.

@@foodtripwithvictor some of the words you use, the way the sentences are and also the power point on your splashback 🤪

Hi @Jeff Phoon...LOL! You're absolutely right I live in Melbourne. :-) By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question on my clay pot size, which can hold slightly over 1 litre of liquid and about 20-22cm diameter on the lid circumference. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

Hi @Marie C...thanks for leaving me your suggestion. I do have a link to a detailed written recipe under the description of all my cooking videos. Hope you can find it. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor

@Beh Hai Beng...not too salty for me..but can always adjust according to your own taste. You can leave out the salted fish, and put less sauce into the rice. Cheers, Victor

Hi @JK L..I was born and grew up in George Town, Penang. Are you a Malaysian? Cheers, Victor

@@foodtripwithvictor so you are saying this is not something your ancestors learned when they were in china or hong kong? What do you think chinese food or chinese are from?

Hi @JK L...no, that is not what I have said or said in my video. I assume you are from HK or China, which is nice to know if I am correct based on your tone of message. Please allow me to explain since you are not from Malaysia. During the early Chinese settlement in Malaysia, as early as in the 15th century, the Chinese settlers brought with them their trades and skills to make a living. In Penang, most of the settlers came from Fukien province. So is my grandfather from my maternal side. Until today, we still practice all the Chinese Taoism culture and tradition in Penang, including my mother. The early Chinese settlers found prosperity working and making a living in Penang because Penang was an important port from 15th-19th century during the maritime. The early Chinese settlers eventually adopted and learnt the local life, including how the Malay and Indian cook and use the different spices. This is particularly true with the domesticated women at the time, like my mother and her mother before that, and also Chinese who married into the Malay culture with their children known as the "Peranakan Cina" or straits born Chinese. To understand Malaysia food, one must understand its culture and its origin. The clay pot chicken rice is cooked by the Chinese, so naturally its origin is Chinese. However, as a Malaysian and in Malaysia, it is considered as a Malaysian street food. Malaysia is a multi-cultural society with mixed races, cultures and traditions. There is no other countries in the world I can think of that allow its citizen a public holiday to celebrate all the 3 religious festivals in harmony together, ie. Chinese New Year, Hari Raya, Deepavali and many other festive holidays. There is even a street in Penang called "Streets of Harmony" for a simple reason that we have 3 different places of worship - Chinese temple, Malay mosque and Indian temple - within few hundred metres apart. Malaysia culture can be a bit challenging for someone to understand who was not born or grew up in a multi-cultural society, but from a homogeneous society background,. But once you have visited Malaysia or even Singapore, you will understand the significance of respect among the different cultures and citizens (aside from politics :-) ). It is quite an eye-opener. If you haven't been to Penang, I hope one day you get the chance to see and experience my beautiful hometown - the history, the culture, the people, the food and the tradition. As a Malaysian-born with 100% Chinese background from both my parents, I am naturally proud to be a Chinese and at the same time as a Malaysian citizen. I will continue to share my passion from both worlds in my food. Hopefully I have explained my culture and background a bit clearer now. Cheers, Victor

@@foodtripwithvictor 煲仔飯 is 煲仔飯, you might put your local twist on to it, I have them all around the world, did you know that even the vietnamese people have their version of it? But guess what, they all called it chinese clay pot rice! It is very nice that you are very proud of your lineage, have you had to chance to eat it in the winter in hongkong on a 大排檔?

Hi @JK L...you are correct that Vietnamese has their version of clay pot chicken rice. I have Vietnamese friends here in Melbourne and they have Chinese background tracing back to China as well, mostly southern provinces and most of them speaks Teochew. I have only been to HK once and it was a short trip. Gosh..I think it's at least 25 years ago! So a long time ago. I have to admit I haven't try HK street food yet. In Melbourne, most of the Chinese restaurants are Cantonese style, and Dim Sum is HK style but my HK friends here said they are never as good as in HK. Cheers, Victor

Oh yes please 😊👍 thanks