Sungai Petani KEDAH Malaysian Food Tour + OLDEST Civilization in SE Asia | Travel MALAYSIA

And thanks to our guides here at Kedah Tourism, we really got to find another roadside gem here. So without them we’d have no idea. So thank you. There’s our guide right here.

00:51 - Beautiful morning last day on this road trip and we are riding a bike to our breakfast. Bike for breakfast. Bike for breakfast Good morning from this beautiful morning here in Bendang Man Resort here in Kedah and we’re by the river this morning. Look what I have here. Everything is here. Oh that beautiful nasi lemak. Makan makan. Makan makan makan. Our coffee. Kampung coffee. The breakfast of champs - nasi lemak bungkus. Look at that. Malaysian breakfast of champs.

Ah. Love when it is wrapped in banana leaf like that because you really lock in those flavors. Sambal is drizzled generously on top. Ikan bilis are very crispy. I’ve already eaten one too, so I already know what’s going on here. And nice and crispy. Oh man. And the best way - go in with your hands let’s mix all that up.

02:05 - Let’s get nice and sloppy. Big bite Man nasi lemak bungkus for breakfast is so satisfying Can see why it is the national dish national breakfast. In packages like this, I can see how you can eat like three or four in one sitting easy. It’s the sound of the river while you’re munching your nasi lemak and surrounded with trees ah so beautiful. Love the vibes.

02:39 - Madu kelulut. Stingless bee honey. We actually had tried some in coffee yesterday, but actually want to try it by itself. First time having it just like this. Got the bottle here. It actually actually looks more liquidy than I thought whoa that’s a really unique taste yeah gotta hit you like super sweet at first but it’s not really yeah definitely more liquidy really neat i don’t think i have this i don’t know it’s almost like a fruity taste to it for our next stop so every these party fields it’s organic so they have a method that it’s more it’s actually more like sustainability looks very small but they actually produce a lot of rice because they have a method or technique that they use to make it that way to make it more sustainable talking to captain what you doing here i am mopping the grass so there’s grass in the middle of these rice the guys are telling me that they’re mopping it to take the grass out so there’s actually like a scrub if you see yep look at that so that’s the grass to clean out it’s like weeding it just to make this field just just bring rice fields no grass excited to do here to build up the rural economy and then the youth come here work together free chemical free criticism very fresh air you’re here right now yeah and then all over the world come here that’s our family i never said i feel great right now volunteer or foreign we live together we share together yes what you get yes so this is how this is how we save seeds so we cut some save these dry them and then when we’re ready to plant again we pull the seeds and we are finally here in sumai patani and look at this this one’s so good this is nasty tomato and we have lots of spread here but what we’re gonna highlight here is this frying tiger meat you can see that the the lemongrass here smells delicious and then pair it with this tomato is it tiger or not to try what’s called nickname crying tiger meat now that sounds real funky that for what i know no tigers are harmed in making this thankfully but the first thing i thought of when i heard that is a dish in thailand called tiger’s cry it’s like a barbecue beef a marinated barbecue beef i’m wondering before even trying it if there’s any similarity i mean in kedah we are very close to thailand we’ve been all around kada the last few days traveling around there are some similarities to some of the thai cuisines we’ve chased it here so this looks really nice i can already feel it’s very caramelized and kind of sticky i’m assuming there’s a sweet marinade here i believe this is beef rib meat which i love it’s all chopped up took a few pieces here oh it smells good so it’s nice and smoky very smoky slightly sweet it’s a little yellow there’s turmeric in here i want to try this nice caramelized end piece i always love to use whether it’s in char soup or any different types of meats the caramelized end piece always is nice the caramelized end pieces where all the flavor is wow look at that beautiful char you get a nice crisp on it that sweetness caramelizes so well that’s delicious and also what’s famous here is this nasi tomato or nazi tomato it’s very fragrant smell here i smell a lot of clove whoa that’s some fragrant rice we’ve had nasi tomato in penang and nasi kandar we’ll put a card up there for that video if you want to check that out this is very different this almost tastes more like a like a malay biryani type flavor to it because i smell that i taste the taste and smell the cinnamon the clove is really nice and now we have here is the pachetti nana so we’ve actually had this several times around malaysia also here in kedav it’s the sliced pineapple with this gulai there’s nice gravy a pineapple so nice and sweet ripe i like that it’s cooked in this goulai to get that kind of creamy more savory more of that similar blue light of what you would have and say like the gulai fish we’ve had here but definitely sweeter because it’s been absorbed with that pineapple really nice and it goes so well with this nasty tomato which is funny because the only thing i taste tomato is this tiny little bits of tomato in here otherwise it’s more like a briyani about the side we are here this but we found here this side the civilization evidence but we’re not sure what kingdom is until today so that’s why we call it ancient and i discovered they said in 2007 and we found 97 sites close by okay 97 is really a complex so we already excavate 52 side so what we found um the iron smelting okay since smelting the iron from 3rd century a.

d until 8th century 500 years this is the biggest story of two years in the world only here you can see and you can see here the remains of the island because it stopped because the high temperature they break this remin maintain here it should be like this empty any iron industry need this tool yeah g-u-y-e-r-e because they found first in france one of the village in france you know but few i bought 20 i think but here two million of three holding a iron a when it was a manufacturing stuff now wouldn’t even last half that 1500 plus years old for some reason or older 788 bc bc before christ wow so with this new evidence after 10 years of scientific research this is the oldest civilization evident in southeast asia wow my so we are done with our incredible cada tour but we are not done eating kada we’re actually here with our amazing guide he’s been holding us down for the last several days and he highly recommended this spot here it’s one of his favorite places here in madansalera jambasa it is for bihun soup it’s a classic dish here in sungai patani right now this looks amazing we got with beef all different beef parts here all chopped up they’re out of a couple because later in the night but it looks really good we have really had bihun soup much here had bihu more like fried curiously i was going to be with this broth broth looks really rich kind of yellow so i brought first rich and beefy it’s one of those beef pieces in the mix that’s the inners right there look i think that was some spleen that was really good and i like uh well this spot actually reminds me a lot of in mexico city and then you order all types of tacos to have all the meats laid out like that to have all these beef pieces just chilling out there and a big vat of broth but i think we’re gonna take the soup to the next levels and i have to add some of these green chilies it needs a little kick they have a little chili sauce too don’t want to get that meat here we go oh we got some tripe here too yes here we go all right you need that chili sauce and those chilies in here to really take it to that next level it’s really beefy if you like innards it’s definitely a soup for you but i like even more is the vibe of the spot there’s so many different stalls here right in the middle of the city and the nickname is spot by locals it’s called uh madasalera jambassar it’s the big clock tower and we’re right by the big clock tower it’s beautiful especially at night good morning guys today is our last day here in kedah sadly but we will be back for sure we don’t know when we are hosted at this beautiful beautiful resort or hotel with a view of paddy fields fresh water pool which is like a walking distance away and that’s where we’re going to have our breakfast so makan kada is famous for laksa they have their own taipa laksa it’s actually our first time having laksa in kedah and it’s our last day here so we made sure we wanted to have it this is a unique twist on it though this one actually has fried bihon the thin rice noodle usually the laksa kada has the the noodles you find more in penang assam laksa like the thicker rounder rice noodle this one looks nice it looks like it has that finely minced fish there is some lettuce chopped up there’s cucumber onion half boiled egg and a little bit of clear broth mixed in with that minced fish it looks at first glance it kind of reminds me of uh lots of johor a little bit but i’m gonna give this a shot very interesting never had like a bihun naksa before we hear uh from locals that’s the only place in the area so we’re outside of sungai patani we’re more in the kampung this is the only place in area that makes it we’re here early for it so we hear it sells out it smells good oh it’s not thick it’s a little tangy spicy i like it really does have a kick the more you sip it got a little bit of fishy flavor but not too much i like it it does remind me of like a more i guess liquidy less chunky lock straw but it’s something totally different too with the one the cucumber gives it such a nice refreshing contrast to the rest of it a nice crunch to it too i really i think the cucumber really makes it even better i love the spicy i think it’s my favorite part about it is that spicy kick not really like a soup box that’s more like in between like a dry and soup but more on the dry scent you.