Скачать с ютуб Best Kuala Lumpur SAMBAL Street FOOD Tour, Part 2 I Nasi Lemak, Ayam Penyet, Putu Bamboo, Kaya Ball в хорошем качестве

Best Kuala Lumpur SAMBAL Street FOOD Tour, Part 2 I Nasi Lemak, Ayam Penyet, Putu Bamboo, Kaya Ball

Another exciting food tour in Chow Kit and Kampung Baru was made even more memorable by our gracious hosts, Kiranjit Kaur and Siddoz from A Chef’s Tour. Their deep knowledge of Malaysian cuisine, combined with their infectious enthusiasm, brought each stop on the tour to life. The way they shared stories about the local culture and food made us feel like we were experiencing the heart of the city through every bite. Our first stop was the renowned Putu Bamboo Stall, where we indulged in the delightful putu bamboo. This healthy, traditional snack is made by packing coarsely ground rice flour and palm sugar into small bamboo segments before being steamed. The natural sweetness of the palm sugar combined with the soft, fluffy texture of the rice flour created a treat that was both satisfying and comforting. The light dusting of grated coconut on top added a subtle, tropical twist that made it even more delicious. Next, we headed to Laksa Kg Baru, a well-loved spot for one of Malaysia’s most iconic dishes. We sampled two incredible versions of laksa: the creamy, coconut-based curry laksa, and the tangy, fish-based asam laksa. Each bowl had its own distinct personality, with the curry laksa offering a rich, hearty experience, while the asam laksa provided a refreshing, spicy kick. The complex layers of flavors in both dishes highlighted the depth and diversity of Malaysian cuisine. At Mie Ayam King, we were in for a special surprise. Not only did we get to enjoy some amazing dishes, but the chef, with his jovial personality, treated us to a few lines of popular Bollywood songs. It added a personal touch to our experience as we savored the beautifully grilled ikan bakar, where the sambal paste had caramelized to perfection over the fish. We also enjoyed ayam penyet, a crispy fried chicken dish served with a spicy sambal, tofu, and tempeh, where the smashing technique used added an interesting texture. Our next stop was Wan Mat Seafood, known throughout Kampung Baru for its incredible satay. The skewers of goat and chicken were grilled to tender perfection, with a smoky char and mild spices that paired perfectly with the rich peanut sauce. Each bite was packed with flavor, and it was easy to see why this stall is so popular among both locals and tourists. The Otak Otak Stall was a unique discovery on this tour, offering one of Malaysia’s lesser-known delicacies. Otak otak, a grilled fish cake wrapped in banana leaf, combined the creamy richness of coconut milk with the fragrant flavors of galangal, lemongrass, and spices. The slightly smoky, savory taste of the fish was complemented by the fresh, herbaceous notes from the aromatic spices, making it a truly unforgettable dish. A highlight of the day was our visit to Nasi Lemak Wanjo, where we had the quintessential Malaysian dish, nasi lemak. The coconut milk-infused rice was fragrant and light, and when paired with the spicy sambal, crispy fried anchovies, boiled eggs, and juicy chicken, it created a perfect harmony of flavors. This dish really captured the essence of Malaysia’s food culture, offering comfort and complexity in equal measure. Finally, we ended the tour on a sweet note at Wakaya on Saloma Link, where we indulged in kaya balls. These bite-sized buns, filled with a creamy coconut and pandan spread, were soft and pillowy, with just the right amount of sweetness. As we chatted with the friendly owners, who shared their love for Bollywood films and stars like Shahrukh Khan and Kajol, the nostalgia of their stories combined with the delightful desserts made it a perfect end to an incredible culinary journey. To book the food tour in KL, contact Siddoz @ +60 19-983 5786 About the host: https://anubhavsapra.com/ Also follow us on Facebook:   / delhifoodwalks   Twitter:   / delhifoodwalks   Instagram:   / delhifoodwalks   Design and filmed by Rahul Singh   / iamrahulsingh.2   Texts by Swetaleena Nayak