🇯🇵A Japanese couple tries Penang's Carrot Cake "Char Koay Kark" for the first time! During our latest food tour in Malaysia, we stumbled upon a local stall (Hee Lok Kopitiam) in Air Itam, where we didn't just eat; we learned the secret recipe from the chef herself. We were surprised to find out that this "carrot cake" isn't made of what we thought—it’s actually a unique blend of rice and green pea flour, steamed traditionally over charcoal for hours to get that perfect texture.
🇲🇾Malaysian dishes are full of wonder, and a never-ending food tour could truly be designed throughout the entire country. From the smoky "Wok Hei" of the stir-fry to the deep, shrimp-filled broth of Penang Prawn Noodles, every meal tells a story.
🇲🇾In this video, we also share a personal milestone. As our 13-year-old daughter becomes more independent, this trip marks our first "empty nest" journey as a couple. Join us as we explore the colorful Kek Lok Si Temple, sweat through a "Batu Caves-style" workout on the temple stairs, and reflect on our 8 years of life in the land of endless watermelons.
🇲🇾In this video:
The "Secret" Ingredients: Discovering the truth about Char Koay Kark from a local Auntie.
Chef’s Soul: Why charcoal-steaming makes all the difference.
Language Challenges: Our attempts at Cantonese and Mandarin in the heart of Penang.
Temple Run: Burning off the calories at Kek Lok Si (Gokuraku-ji).
Family Reflections: Talking about our daughter growing up and our "子離れ" (parental independence) trip.
Don't forget to like, subscribe, and let us know in the comments: Which Malaysian dish should we try next?
🇲🇾Jumpa Lagi!
00:00 Introduction
00:42 Breakfast Hunt
02:35 Hee Lok Kopitiam
02:52 Chatting with Local Uncle in Japanese!
05:40 Kopi-O & Nutmeg Juice
07:00 Mommy's Prawn Noodles Review
09:11 Daddy's Char Kuay Kark Revie
11:55 A Lecture by Char Kuay Kark Queen!
15:40 Chinese Language Leaerning
17:51 Daddy Tries Mandarin
18:52 Watermelon Time
19:37 Kek Lok Si Temple
23:02 Epilogue
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