In this second episode of Street Food Journeys: Malaysia – Plant-based Edition, we head over to historic and cultural Melaka, which is also one of Malaysia’s top food destinations.
I demonstrate how to make vegan versions of two iconic Melaka dishes – Chicken Rice Balls and grilled Otak-otak or spicy fish cakes in banana leaf, while our Masters of Malaysian Cuisine chef Bob Adnin who’s from Melaka shows us how to make Bubur Sum Sum, a coconut and palm sugar pudding, with a durian twist.
The JetLag Warriors get to try some Melaka sweet snacks, and stay tuned to the end to find out their first impressions of Melaka.
Watch the replay of Street Food Journeys: Melaka (Plant-Based Edition) here >> https://youtu.be/6Q25ZnVgHiw
All the recipes from this series can be found in the free recipe eMagazine which was published in partnership with Tourism Malaysia. If you’d like to get your hands on all our recipe eMags, make sure you join our mailing list at MalaysianChefs.com/StreetFoodJourneys.
Don’t forget to check out the entire Street Food Journeys series, which you can find on YouTube.com/JackieM 🙂