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@@rikkibalnegg1 thank you 😊

@@yttean98 the Hokkien Birthday Noodle is that the same as Hailam mee? Because to me the hailam mee tastes somewhat similar to Hokkien Char..and there is a place in George Town where people go and eat called “The Lighthouse cafe” on Penang Road next to Cititel hotel. Have you been there? Khao Lak is a coastal town in Phang-nag province southern Thailand. Most tourist fly to Phuket airport and then travel there by road either by taxi, private car, bus. It’s about 1.5 hours drive. It’s quieter than Phuket and most tourists go there to relax and stay by the beach looking towards Andaman Sea. There is no big shopping malls. Hence, almost no China, Russian and Arab tourists 🤣. Khao Lak is where it was badly destroyed by the 2004 tsunami. Look it up in Google map.

Thanks for the comment enlightening us on the blue boat.

@@stever456 …🤣🤣🤣 that’s hilarious Steve. Thanks 😊

@@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 😂😂👍

@@TT-sw2zb ..thanks for sharing your experience and knowledge 🙏

@@josephgarote6951 you’re welcome ☺️

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

@@Viral-Food-Travel-Channel hello! 👋

@@patricklee2799 ..not a bad idea except I don’t have a garden. Have you tried growing in a pot?

@@herbmarsh8519 😂 thanks ☺️ 🙏

@@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 🤣.

😂 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 😊

@@yttean98 ..it’s good for the cold winter days in Melbourne

Where can you get the bunga in australia ? I'm based in Canberra and need to travel to sydney to find it. Not sure where.

@@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 😊

To save you time,show the staff a photo and if they stock the ginger flower bud, they will tell you. Otherwise move on to the next Asian supermarkets.

@@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.

@@beatrizanzaldo7097 …thank you 😊🙏

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

You’re welcome. Thanks for trying out my recipe. Cheers, Uncle Victor

Thanks 😊 for letting me know. I’ve updated with the correct url now. Cheers, Victor

Welcome…glad you have tried my recipe and sedap for you 😊👍

Thanks Steve..you always make me laugh reading your comment. It’s a good thing 😊

@@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 👍

Wow Steve! Thanks for sharing 😊

I’ve done some past videos and shorts.

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.

That’s right. Rarely find in a restaurant menu as it won’t be same if made in big pot with ingredients blended rather than pounded.

@@foodtripwithvictor "Pounded" rarely now all blended now does not taste the same. My Mum is a Nyonya. I saw how she cooked.

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

🤣🤣🤣..thanks. That’s my intention 🤭

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 🙏 😊

True…eating bitter gourd is good for us

Thank you 😊

@@foodtripwithvictor you are welcome Chef, looking forward to have more delicious recipes

Yes you should be able to do the same with radish cake 😊

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 😊🙏

You are welcome. Thanks for watching my videos 😊🙏

😂😂😂 ….actually someone told me he couldn’t find anything to eat except Sushi so he went to eat at Big Mac! 😂

I’m not sure. I suppose the others may have used a different kind of frying pan, which can stick to the bottom.

Hmm…that is a nice tip. But I’ve not even seen a CKT hawker do that, except a “sar hor fun” hawker.

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.

You’re welcome. Thanks for watching 😊

Thanks ☺️

Celery..I’ve never tried that before. I’ll keep that in mind to try with celery 😊

Thank you 😊