All language subtitles for Street Food English Subtitle141223-en

You will imagine it is taro paired with rice noodle roll (Chee Cheong Fun)

Soy milk and tofu pudding that has been around for over 70 years

Drink a bottle of refreshing soy milk and grass jelly

is very cool

The stalls are full starting from 12 o'clock

The alley is lined with people

to me

This taste is very unique

Uncle has been working for more than 60 years

Then it was rare to meet him today

I just noticed

Must hurry up

Is there anything else, boss?

I want to eat

It should be eating

Do you want to mix it into taro cake?

I want to mix taro cake

But don’t put that sauce on my rice noodle roll （Chee Cheong Fun）

Is that okay?

Just oil and sesame seeds

Soy sauce and sesame seeds

Yep

I rarely see it

There is a shop selling Chee Cheong Fun and taro cakes with carts.

And I listened to them very early

There's a long queue here

You see, I’ve taken advantage of the time today.

So have something to eat as soon as I come here

Ha ha ha ha

right

You make it in square size?

right

No round size anymore

OK OK

Do you want sesame seeds?

OK OK

OK Sesame OK

Then just add some chili at the side.

No sweet sauce

Chili just beside

OK

beautiful

The point is this

I usually eat Chee Cheong Fun

I didn’t like sweet sauce

and chili all mixed together

I prefer to eat pure taste

This is the most traditional way I eat

My personal traditional way of eating

Just put the other sauces next to it

There are only sesame seeds and oil here

I asked him to put soy sauce

So now it tastes like Chee Cheong Fun

It's a bit salty. It has a salty taste.

But it’s quite special

So sometimes there are some unexpected ways to eat

It will make you unable to imagine some different tastes

Actually in Malaysia we eat these local street foods

Everyone might say

Every local street foods have different ways of eating it in different places

Indeed, the sauce is very different.

Then the way of matching is also very different.

For example, we are in the Klang Valley area

It may be less common to see

This kind of Chee Cheong Fun is served with steamed taro underneath.

Not fake taro

It's steamed taro

Not real taro, fake taro

When eating this different way

First of all, maybe we all need to have a kind of

accept it

I think accepting it means

Why do you look different from what I eat?

Why is your approach different from mine?

I think you should relax a little first

Let’s first take a look at why it is handled this way.

So you can imagine

It’s taro paired with chee cheong fun

Then knead them together and you will have two colors

This chee cheong fun is white

wrapped in this brown taro

It's like eating kuih

Then this taste

It will make you eat a kind of soft chee cheong fun

Densely wrapped steamed taro inside

Isn't it great?

Let’s start with Bukit Cina’s Chee Cheong Fun.

This is also a mobile hawker

Then the time must be arranged well

Because you always find him lining up over there

Many people are queuing up to buy his food

When you finished eating the Chee Cheong Fun from Bukit Cina.

walk a short distance ahead

You will see Bukit Cina’s famous soy milk

Soy milk and tofu pudding that has been around for over 70 years

I still like to drink ginger stuff

Come to Bukit Cina

Take it here

There are always many unexpected discoveries

For example

Just now when I turned around that corner

I can smell ginger tea from a distance

Because I love eating ginger

Older Uncle

just like to eat warmer food

So I noticed the smell of ginger

Take a closer look

It turned out to be these time-honored tofu puddings from Bukit Cina

There is also a soymilk stall

I originally wanted to eat the tofu pudding with ginger juice

But she said the tofu pudding has been sold out

I came too late

She said, why don't you try soy milk and ginger juice?

Of course on a hot day like this

Drink a bottle of refreshing soy milk and grass jelly

is very cool

After you drink soy milk

If you feel that still have some room in your belly

How about going through a block?

Go further

You saw a lot of people queuing up in an alley

That's Li Lihua's economic noodles

A friend from Malacca told me that I must order his spicy noodles.

It's called Malay fried noodles

The stalls are full starting from 12 o'clock

The alley is lined with people

This is one of our street food scenes

When you're slow, there won't be anything for you

Arrive at Bukit Cina

You will notice a very special phenomenon

In the area where I sit

There are so many cars occupying parking spaces

Even Double Parking here

People who don't pay attention may think

Will there be a cafe or shop nearby?

Something like that

if I drive by

I would have thought it was coffee or something.

You'll only notice it when you're walking

Actually none of them

They come here to eat

The so-called famous Li Lihua economic noodles

as a foodie

as a tourist

As a person who leaves traces wherever I go,

Seeing this lineup

I will definitely join it

No matter if I'm hungry or full

I like to eat economical fried noodles

I think it's very close to people's livelihood

This economic aspect

has a characteristic

I was waiting in line just now

I noticed that a lot of people were packing

And the price is quite cheap

So it should be in line with our imagination of the economy

The sambal is especially delicious

Besides, when they were making spicy noodles,

I saw that the boss just added two seasonings on purpose.

I wandering

Later I saw

Actually add that vinegar and sweet sauce

Just these two

He'll put it in when he's working on the spicy noodles

So today

I can finally taste the old taste of Malacca

to me

This taste is very unique

Because I rarely had it in Mee Goreng in the past

There will be subsequent processing later

This white vinegar and sweet sauce

Some people deal with it by giving me a lime

If you have noticed

We used lime to create that sour taste.

This Li Lihua's economic noodles

We saw three generations of a family operating together

In fact, now we all often say

Fewer young people are willing to take up stalls

It seems unpretentious

In fact, there is a lot of knowledge in it

After eating, I think your stomach may be a little full.

But young people can consider it

Go further down

Just see ours

Three genreations fried kway teow stall on the roadside

In addition, we also noticed

There is a stall that has been cooking fried kway teow for three generations.

And I'm very lucky today

I saw the old man doing business there.

when I get close

The old man also expressed that he was very familiar with me.

Ask me the first question

Are you from Kuala Lumpur?

then what about

Is it developing well in Kuala Lumpur?

You have a feeling

Have we ever met on a certain street?

Or have I eaten at his place before?

His Char Kway Teow

Actually I haven't eaten it

But I think this old man

There is a special kind of hospitality

Enthusiasm makes you feel that

You want to eat this fried kway teow

Bukit Cina still retains many

This so-called street food

Just this stall owner

He ran out pushing that cart.

We passed this one today

It's the legendary

It’s the fried kway teow in the Bukit Cina area.

Everyone knows that I love eating fried kway teow

The Char Kway Teow in Malacca has a special feature

That is, he will put Malacca sweet sauce

Hahaha this thing

In fact, Penang people

Very opinionated

But it doesn't matter

Every place has its own flavor

Maybe this is the taste of Malacca

There is some sweet sauce in the fried kway teow.

Uncle was very enthusiastic when he saw me coming over just now

He recommended me a way to eat it

Noticed I had a poached egg on it just now

It turns out that fried kway teow already have eggs in them.

And then there are the poached eggs

Uncle has been working for more than 60 years

Then it was rare to meet him today

I just noticed that I must hurry up

So soon

This fried rice noodles

I can't see him for 15 seconds

It's finished

A fried kway teow

Add 5 seconds more and a poached egg

So the whole process takes 20 seconds

Created a plate of Bukit Cina Fried Kway Teow

If anyone has noticed

We Chinese fried kway teow

it has a feature

That spatula

That handle is relatively short

The hand is very close to the pot

So sometimes you will be worried

Is that person subject to certain

This so-called burn

That's true, because we're so close

I just had it

Put your hand slightly closer to the pot

You will find that its temperature is very high

But because of its high temperature

it creates an effect

You need to stir fry quickly

During the quick stir-frying process, add that heat

Drive the gas generated by that iron pot

We call it Guoqi

But because you stir-fry quickly

So all this side of you

The kuey teow will be wrapped in that Guoqi.

Street food

This should be our dietary memory from childhood to adulthood

Everyone has noticed

Street food has a characteristic

They all have time limits

If you come early, you may not be able to catch up.

Every hawker has his own personality

Then the food is limited in supply

So many times

We are looking for you in the streets and alleys

street food time

You must be familiar with the local street food ecology

As far as I know

There used to be more of this street foods

Especially the ones that pushed out

Until now

Now maybe the only ones left are these 4 stalls

Still in business

Except it's a

A feeling for friends in the community

A kind of nostalgia for old customers

Or it is a kind of maintenance of common memory for everyone

sometimes you ask them

why do they continue to do

That's because the customers are still there

This is the spirit of Taste of Malacca

So in addition to these four time-honored brands that we know

Old taste and good taste

Those young friends

Do you want

Come and create your own taste of Malacca