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Background music playing.
We’re hungry in Hong Kong and that can only mean one thing. We’re going out for lunch
and we’re going to eat dim sum. So we’re going to be eating at Tim Ho Wan
it’s a Michelin Star restaurant here in Mong Kok in Hong Kong and it’s one of our favorite
places. We’ve been here, I don’t know, maybe five times in the span of week, so we’re going
to show you what you can get inside. Background music playing.
So they have a pretty cool menu over here. Thankfully it’s in English not just Chinese,
so when you first sit down at the table you just check-off the food items you’d like to
order, you specify a quantity and then they bring it to your table as it is ready.
Background music playing. Tasty Pu-erh tea from Yunnan Province, it’s
a dark fermented tea. My oh my, all of the food is arriving at once
and over here we have a special little package with sticky rice wrapped in a lotus leaf and
this rice comes with beef and chicken. It’s really tasty. One of our favorites. Steaming
hot. Background music playing.
This is going to be hot. Hahaha! Oh, it is hot. I need a second to tell you
about it. So yeah, this sticky rice is really good. I think it’s actually called glue rice
on the menu and it just has a very sticky consistency as you can see. You can just pick
it up with chopsticks and it’s been cooked with meat and chicken, so it has a nice meaty
flavor to it. Out of all the different kinds of dim sum
I’ve ever tried this is probably one of the most filling by far.
Background music playing. Well, we certainly polished that off except
for the bone. So next up I’m trying the glutinous rice dumping
filled with meat. It’s been deep-fried. Ow, hot. Everything is hot. Mmmmm. Well, you can’t
see the inside right now but it does have meat. Let me prove it. You can see it there.
Mmmm. Looks good. It’s like a ball of sticky rice with meat inside.
Background music playing. And when it comes to dim sum this is my all-time
personal favorite the barbecue pork bun. But this is a special variety of it baked barbecue
pork bun. So, bite time. Mmmmm. Show us the inside. Ooooh, look at that barbecue pork.
Yum. It’s just so sweet and flavorful. The inside. The barbecue pork bun. And the outside
of the bun it’s so delicately crispy. Well, we’ve got one more dish coming. It is called
tonic and pedelar cake. How does that sound to you? MMMMnnnn. Let me correct you on that.
It’s called tonic, medlar and petal cake as in flower petals. So I’m not really sure what
to expect maybe something that tastes like perfume. And it was from the dessert section.
Background music playing. I really hope Iike it.
It’s cold. Like gelatin. Sweet like honey. Michelin star quality that even a cheapskate
extraordinaire can afford. Lets see the total. So that is 77 Hong Kong dollars which is just
under 10 US dollars. For lunch today we are eating at one of our
favorite restaurants in Luang Prabang – it’s called Tamarind. It focuses on Lao food, so
we’re going to be showing you some traditional dishes. This over here is called Nam Kham and it is
a Tamarind cooler and you get a nice little bamboo straw and it is a really sweet and
sour drink. It is refreshing but a little tart. I really like it. It’s so good! Next up we have our dipping platter. This
over here is coriander pickle, next we have an eggplant dip and tomato dip. We have a
paste made from buffalo skin, we have some seaweed chips and then some vegetables that
we can eat with the sauce. Let’s dig in. That all goes together of course with our sticky
rice. Sam is going to demonstrate for us. This is
how you eat it. You just kind of put together a little ball like that and then you can pick
a different dip. I’ll try the buffalo sauce here. You put it together just like that and
you pop it in your mouth. Delicious! Is it a bit spicy? Oh yeah! This one is really spicy. Finger food! Finger food! That is a huge ball.
Little ball. That is not little. Okay, I will go with the aubergine. She has got her happy
face on. It is so good. It is not just aubergine. They’ve added spices – there is coriander,
onions – there is just an explosion of flavors. This is the second plate we’ve ordered. Again,
here we have a vegetable pickle, this is a pork salad that also has banana flowers, we
have a pork sausage and here is some buffalo jerky – Sam’s favorite. Oh, yeah! Over here
we have some little lettuce rolls that are stuffed with different dips, different sauces,
so we’ll be trying those. Buffalo jerky time! I’ve broken off a little
piece of this buffalo jerky and this is my favorite. Chewy, right? Yeah, it is very chewy
like any kind of jerky but this is probably the sweetest jerky I’ve ever had. I can’t
remember ever tasting anything quite this sweet in jerky form. You have this lettuce leafy roll over here.
I taste lemongrass and something sweet like a yam almost but I’m really not sure what
it is. It could be some local thing. We’ve ordered so much food we almost forgot
about this next dish. It is time for me to do the honors. I’m going to unveil our steamed
fish, which comes wrapped in a banana leaf. It is called Mok Pa. Let’s see what is in
here. It’s like opening a present. I know, it’s like Christmas on a plate. Oh, Wow! There
it is. You can see the steam coming off of it. It is going to be good. It comes with
a side of vegetables, so let’s not forget about those. Time for a taste test. First bite! Wow! This
is cooked in a dill and basil sauce. It just melts in your mouth. It is so soft and so
flavorful. It is delicious! Now for dessert we are having something that
is called Khao Gam. It is purple sticky rice that has been cooked in coconut milk and it
also has banana and sesame seeds on top. Down here! It looks amazing! If that weren’t enough,
we get a little shot of Tamarind sauce which we can pour over top. I’m going to try it the natural way without
the tamarind sauce first. It is so fragrant. Nice and sweet? Very sweet. You can definitely
taste the coconut and it is a nice sticky rice with a bit of a nutty texture. I like
it. Let’s try this with some tamarind sauce and
a big chunk of banana. Oh my, it is so good. The tamarind gives it a kick and a bit of
spice. It is still really sweet. That splendid feast came to just over $18
USD, 151,000 Kip which we think was excellent value. It is a bit of a gourmet type of restaurant.
It is right by the river. You’ve got awesome views from here. Being back in UNESCO Heritage city Malacca,
Malaysia on our one year travel anniversary was the perfect chance for us to eat Thali,
an Indian meal made up of various dishes typically including rice, dal, vegetables, roti, papad,
chutney and pickle. It is lunchtime here in Melaka and today we’re
eating at the Selvam Banana Leaf restaurant, which is an Indian restaurant. We’ve been
here several times during the week. It is one of our favorite places so far. It is really
popular with locals, so we’re going to show you what a Thali set meal looks like. When I was backpacking in India three and
a half years ago I subsisted off of Thali, so I’m thrilled to be having the opportunity
to eat it again here in Malacca, Malaysia. Thali is an Indian meal that consists of various
kinds of dishes. It can be served on a platter or – in this case- we’re having it on a banana
leaf if you take a look at it down here. It comes with different vegetables, curries and
rice. Typically you would eat this using your hand;
however, someone has to hold the camera, so I’m going to be using cutlery and Sam will
demonstrate how it is done the proper way. Alright boy, dig in. Get them fingers dirty.
You mix it around here. There we go. That’s awesome stuff. Sam and I ordered two different Thali sets.
He is having the vegetarian one and I am having the chicken but the only difference is that
I get a little plate with a chicken curry on the side. Everything else we got was the
same. We have the same dhal, the same rice and the same chips. Take a bite of that chicken
to see how it tastes. I already have a chunk here. It is very tender and you can tell it
has been cooked slowly for a long time. It is really good. Is it spicy? Of course, a
bit of Indian spice in there. One thing I absolutely love about Thali is
the concept of the bottomless refills. You eat until you’re fully satisfied. That means
if you go through your rice – and you finished your rice and you want more – you call them
over and they load you up. It is perfect for a hungry boy. Our Thali lunch came to 22 Ringgit which is
roughly $7 USD and that included three drinks, two different Thali sets (including a chicken
and a vegetarian) and a roti pisang banana flat bread for dessert. So it is Saturday night in Chiang Mai and
today we are heading to the Saturday Night Market. Well, we’re still a few blocks away but I
know we’re close. You know why? Because I can smell the food. Background music playing. What do you got there? So I got myself a twisted
potato which is a lot like the tornado chips we used to have in Korea. It looks like it
is all seasoned? It’s nice. Barbecued flavored. You’re going to be sharing that? You are wasting the chips. Background music playing. Yes, blueberry. That looks good. It’s like
blueberry cheesecake with ice cream. It’s going to be messy. Snow ice cream with blueberry sauce drizzled
over top. How articulate. Mmmmmmm. Live music playing from the streets. Background music playing. So what did you get? I’ve got some pan-fried
dumplings that are very similar to the Korean gun mandu that we often had when we were living
as teachers in Korea. So let’s see if these are as good? They look hot. Yeah. Pretty good. Background music playing. Someone found his favorites here. So what
started as just a little snack out here at the market has turned into a full on feast.
I’ve got dim sum and fried spring rolls. Looking good. I got this – German sausage. Very good. Background music playing. And in case we didn’t quite have enough to
eat – a sweet little dessert treat. So that is a banana and egg roti with lots of chocolate
and condensed milk drizzled over top. Background music playing. We came to this night market. We were supposed
to go for a walk but guess what? We ended up having a massive feast and so instead of
exercise we were gorging the whole time but it was worth it. I’ve now traveled to over forty countries
and I’ve yet to experience street food that can compete with Korea. Known locally as Pojangmacha,
you can tantalize your taste buds with spicy, savory, salty and sweet street snacks. Two
of my personal favorites include tteokbokki and hotteok. The following is a guide to some of our favorite
Korean street — warning — I hope you’re not hunrgy while watching this. And we are going to show you the different
kinds of food you can buy in this alley. So that looks pretty appetizing. What do you
have there? It sure does. Well we found some food on a stick here. Different kind of battered
food objects. So if you want to take a look. We’ve got what appears to be a rice cake,
kind of a lobster roll and as we go down a bit lower sort of like a hotdog/sausage thingamajig.
And this is our first little snack food of the day. It looks tasty. Let’s try it. Okay,
I’m going to have the rice one. Very classy! Mmmmmm. Nice.
Alright, now you are up. What are you going to have? I’m going to take a bite of the hotdog.
Scarf it. Mmmmm. It’s nice and spicy. Is it? This is really good. Yeah. You’ll have to
try this one. í˜¸ë–¡? ì–¼ë§ˆ ì£ ? 1000
ì›�ìž…ë‹ˆë‹¤. Okay, so we have got a delicious treat here
called Hotteok. And it’s a fried kind of sweet treat. Inside it’s filled with cinnamon, honey
and sugary kind of goodness. You bit into it and it’s really warm. Perfect for the fall
or winter. So I will take the first bite here. Oh yeah. Oh yeah. That’s good. Mmmmmmm….haha So we’ve found ourselves a nice little back-alley
to enjoy it. We’re going to feast on the hotteok. It’s delicious. Show us how it is done. It’s
hot. It’s hot! Oh nice! The gooey-ness. It’s made of honey. Malt. M A L T. Actually
honey is liquid right? We boil this for one week. We make it solid because I have to show
you a performance. It’s hard. This is corn flour. Make a hole. Like this. Like this.
Stretch. Stretch. Little by little. I have a clump of candy in my cheek. Nice.
We just bought some sticky rice taffy and it is all natural. It is very sweet. It is
kind of like a chewy candy. This would appear to be ice cream in some
kind of cane. Look at what we’ve got here. Nice. Big enough?
Go take a bite of that. Take a look at this. I think it is big enough to share. Well, good. Is that the biggest ice cream you’ve ever
had? Yeah, that is really good. If you’re looking to try Korean street food
Insadong is one of your best bets in the entire country let alone Seoul. Speaking Korean. When traveling to Korea don’t be afraid to
sample as many Korean street food snacks as you possibly can — your taste buds will surely
be rewarded. Today we are biking out to Tra Que which is
a little village. We’re going for a special organic meal at a restaurant that grows its
own vegetables and herbs. Oh, wow! Can you hear the sound of the water. This is Sam on the Waterwheel. You’re a natural.
If this isn’t fun I don’t know what is. You should move out here and take up farming. So this place is amazing. It’s like a little
organic oasis where they just grow different herbs and vegetables. Everyone is farming
and it is so peaceful and quiet and it is beautiful. Look at all of the flowers around
this. We have a very special drink here. It is called
the water wheel drink. It’s made with lemon basil seed and ginger. Let’s take a sip of
that. It tastes very healthy. In a good way or a bad way? In a pretty good way. Okay. Tra Que is a small farming community village
located two kilometers northeast of the Ancient Hoi An town area. We just came here for dinner but if you decide
to visit this village you can also work with the farmers for the day, you can take a rice
paper making class or you can take a cooking class. If you’ve been following along with our recent
food videos you probably have noticed we’ve been having these pancakes a lot and they
are delicious. I have to say that the presentation of these ones down here looks the best. So these here are the best country pancakes
we’ve had. What I really like about them is that they are not as oily or greasy as the
other ones. They have a little bit of a fluffier texture. So this lovely presented dish is called three
friends and there are three friends right in my hand. We have shrimp, pork and vegetables
wrapped around. Pop that in your mouth. Friendly? I’ve got some good pals in my mouth. These tres amigos are almost too pretty to
eat. Thank you. Easy. So here we have our colorful papaya salad
and I didn’t realize it was going to be this big. I started to think we ordered way too
much food. Are you kidding me? With me here? Too much food? I’ll take care of that. Well to sum up this meal I can honestly say
this is the best dinner I’ve had since I’ve been in Vietnam. I absolutely loved the dishes.
You could just taste the freshness in every single dish we had. The prices were really
affordable. The portions were generous and it was cooked really healthy. Nothing was
greasy or too oily. It was just absolute delight to come here and eat. I definitely agree. I think the long bike
ride out here was definitely worth it and it is nice eating in such a quiet and peaceful
setting just being surrounded by the farm. So we highly recommend it if you’re in Hoi
An. For lunch today we’re having one of my favorite
foods in all of Korea – Hamuel Pa Jeon. Jeon is a kind of Korean pancake. It’s actually
the very first meal I ever had when I came to Seoul many years ago, so this is an old
familiar favorite. So this is the kind of meal that you eat as
an appetizer before a really big feast or you can have it as an anju, which means you
eat it as a side dish when you’re having drinks. Background noise in the restaurant.
So it appears we’ve got some kind of a rice tea or drink before our meals comes. We’re
just dishing it up. Let’s see what it tastes like.
Are you going to take a sip? Yeah, it’s a kind of refreshing hot rice drink. Hot rice
tea. Background noise in the restaurant.
Music playing in the background. So it looks like we have a little soup here
with some soy beans and healthy greens. Let’s get some broth in here.
So in my hands here is something called Makeoli. It’s a Korean rice wine and it is something
that can be made with both rice and wheat. Fermented rice and wheat. It is traditionally
a popular drink with Korean farmers but now everyone loves it. So it comes in these cute
little bowls. I’m going to show you what it pours like. It kind of has a white murky milky
substance and it is the perfect drink pairing for what we’ve order – the Korean pizza – Pa
jeon. They go together. So Makgeoli isn’t too strong.
It’s typically 6 to 8 percent alcohol, so it’s a nice social drink where you can have
several cups. They’ve rolled the kimchi up nice and neat
and cute. In fact, I think it’s almost too cute to eat. Can you imagine? Kimchi too cute
to eat? Okay, so here is. Cheers. Gumbai as they say in Korea. That’s nice. Is it nice?
Yeah, it is. Okay, time for a Korean cheers. Gumbai.
Oh wow, that’s massive. Gamsahamnida.
Speaking in Korean Here is our Pa Jeon and it is a generous looking
size. It’s massive. We’ve got the tongs and the sissors to cut it up.
You have expert hands. Background music playing.
So it’s just been lovingly cut up into nice little bite sized bits. And we are going to
try it. Yes, I am. Once I’m able to pick it up.
I’m going to dip it into the sauce, which is soy sauce.
I know I’m not supposed to be using my hands but I want to make this happen. There we go.
Mmmmmm That sauce is good.
So Pa Jeon is the perfect meal to enjoy with a friend. It’s often typically eaten during
bad weather days. For example when it is raining or when I’m hiking together. It’s a very social
meal. If you look down here you can see the Pa is actually the green onion, the scallions.
This here is what is called the Pa and because we have seafood and other objects like this.
This is actually Hamul Pa Jeon. This is shrimp. There is a whole bunch of different vegetables
and seafood. It’s made with a salty pancake like dough.
Are you feeling a little buzzed from the Makgeoli? No, I’ve hardly had any.
Okay, what is your verdict for this meal? I really like it. I thought it was a great
jeon. It was very tasty, the seafood was pretty fresh. Do you want to know when something
has turned out to be a good meal? What? When you look down and there is not even a morsel
left. I’ll take the last one. There you go. Hahahaha.
Some happy customers. Well, I love this meal. We took care of the
Pa jeon here completely. And I probably knocked off 85 percent of the Magkeoli. I’ve got a
nice little buzz going on right now. Oh yeah! I’m in a happy place. It is lunchtime here in Malacca, so we’re
about to go to a Baba Nyonya type of restaurant, which is a mix of Chinese and Malaysian cuisine.
This is a real hole in the wall kind of place. It is. I am going to be showing you the Nyonya Laksa,
which is spicy curry with a mixture of Malay and Chinese elements. Let’s take a look. It
is a coconut based curry soup and it has curd puffs, fish sticks, shrimp and clams added
to it. It is very flavorful. What I am having next is called Rojak, which
is the Malay word for mixture. It is a refreshing salad. Yes. Take a look over here. It is made
using fruits and vegetables, so it has pineapple, cucumbers, bean sprouts. It is just a really
nice and refreshing salad on a hot day. Oh yeah. The last of our four dishes is called Popiah
and it is a spring roll that has an outside like a crepe. I’ll show you the ingredients
here. It has a sweet bean and soy sauce and it often has turnips and bean sprouts, tofu,
peanuts and kind of omelet like. It has got everything going on. Take a bite. Classy! To beat the heat we have some lime juice.
Is that refreshing? What has been your favorite dish so far? I’ve
actually like this one here –
the Nyonya dumplings – as I’ve never had this one before. I’ve tried the others but this
is my first time for this. Okay, take a big bite and tell us why you like it. Struggling!
What I really like about it is the glutinous rice. It is a unique kind of coating for the
dumpling. Also, it is quite sweet inside. It is hard for me not to like sweet foods
when it comes to me and my taste buds. What is Miss Audrey’s favorite? Well, I’ve
really enjoyed the rice dumplings as well but I think my absolute favorite has been
the salad over here. I haven’t eaten fresh fruits and fresh vegetables for almost a year
because in Korea they cost a fortune, so I’m in heaven right now. I’m just eating and feasting
on this. What do you got now – pineapple? Yeah, this is a pineapple. It is a nice sweet
treat and the coating on the salad is delicious as well. It is a sweet sauce with peanuts
on top, so it is just perfect. Today we are eating lunch at the Bale Well
in Hoi An. This is a very small local restaurant. They have a fixed menu. Actually there is
no menu. They just bring you food and you pay a fixed price and you eat as much as you
want. There focus is on country pancakes and spring rolls. Which we both love! You take the salad, cucumber, kimchi and a
spring roll. It is going to be crunchy. Now that is a special roll. That has got meat.
Thank you very much. So I dip it here? Give it a try Audrey. Here we go. How is that?
Wow, hard to bite huh? So you are going to what? Well, Sam here wasn’t
paying attention to whole assembly process, so I will have to demonstrate how to roll
a spring roll. Okay, so we add a little bit of greens including some lettuce. A bit of
fumbling with the chopsticks there. Hey, don’t be hating. Then she said this is our kimchi
which looks a bit different from the kimchi we ate in Korea. This is Vietnamese style
Kimchi. It must be pickled vegetables. Then she added a spring roll. Don’t forget the
meat. Let’s try this one. Yeah, try a smaller one. I don’t know if it is chicken or beef
but it looks good and smells good. Now that is a super loaded roll. Ok, now to roll it
tightly. Viola! This is it. Now you add just a little bit of chilly to the sauce. It is
kind of a peanut based sauce I think. And we dip and enjoy! Oh, there comes more food. Oh wow, here is
the country pancakes. Yum. So this delectable roll. This time instead
of the spring roll it has the country pancake inside of it. So we’re going to give it a
try. Is that better? These rolls are amazing! You’ve got pancakes, springs rolls, the greens,
the skewered satay all in this. Happy boy! And if that feast wasn’t enough we’ve got
a little sweet treat to end off with. What flavor did you get? I got cherry. And the dessert just keeps on coming. Now
we have fresh pineapples. Do you have any room for that? No, but I’ll eat it. Okay, seriously that was the feast of feasts.
Normally country pancakes or spring rolls or satay taste great on their own but all
wrapped up together in one big roll dipped into a peanut sauce. WOW! Our lunch came to one hundred and eighty thousand
Dong which is about nine dollars. I think that is a great price because they just kept
bringing out plates and plates of food and we were stuffed and then they were offering
us dessert and it was like ‘oh, I don’t want to turn it down I guess I’ll eat it anyway’
so yeah it was a great selection there. The service there is really friendly almost
in a very unique kind of way. There was one time when the lady was coming over and she
looked like it appeared she was going to be wrapping up a roll for us but instead she
just grabbed a satay and plopped it right in Audrey’s mouth and at the very end of the
meal she came over and noticed I was looking hot and she undid a napkin for me. I thought
she was going to put it in my hands. Oh, no. She just came and rubbed my whole face right
down. Oh yeah. I’m hungry! I am hungry and this is my hungry
face. I’m going to devour food. Today we’re having a special Korean meal called
Bulgogi which literally translates as fire meat. Paygo Pa In Korean Paego Payo means I am hungry
and that is exactly how I’m feeling now. I’m hungry! In Korea the youngest person at the table
is supposed to pour the drinks for their elders. Respect your elders! RESPECT! We are now cooking the Bulgogi and the Pulgogi
is marinated beef strips in a lovely sauce. So Audrey here is stirring the Bulgogi and
it is near the final stages of being cooked and the meat is really starting to look done
here. I’m going to do a little demonstration on
how to eat Bulgogi. So you grab a lettuce leaf and then you take some meat and plop
it in there and you put some of this sauce (the samjjang). What else can we add? Maybe
a little seaweed. Sure, you can add whatever you want. And then what do you do? Then we
just roll it all up into a little ball and stuff it. Is it good? You look like you’re
almost choking on it. We are about to lift this stone pot rice lid.
Look at that steam! So this lunch is a special meal that is called
Cheonsik and in Korean Cheonsik means set course meal. That is why we have a lot more
side dishes than usual. We have a special kind of rice today and it is purple in color
and it has some kind of beans and also a nice looking date. Special times! These are our lovely side dishes. Let’s start
over here. So we have the tofu which is called dubu in Korean and it is all dressed up. This
looks like some kind of raw meat and we’re not sure what it is so we haven’t touched
it. Oh, it is octopus! I see the tentacles. Look on this side. Yummy. Are you going to
try that? This one is our favorite is it not? What is
one of the ingredients? This is pumpkin and potatoes. Yeah, kind of like a pumpkin potato
salad. It is similar to a potato salad in western culture. This Bulgogi meat is very popular in Korea
because it has a sweet flavor to it and it is also really popular in McDonald’s and Lotteria
because they use it to make burgers. The rice has been sitting in the stone pot
for a while and now it is really crispy. Actually I can’t even show you. This is a traditional table…no! Yes! So right here we have the Bulgogi. Places such as Lotteria…that is bad. Since we’ve gotten to Siem Reap we’ve been
trying lots of International foods such as Korean. Today is no different – we are having
a Burmese set lunch. Neither of us have had Burmese food much before, so this is going
to be a real treat. Here is our first course of the meal. We have
a nice soup. It is very hot. What kind of a soup does it appear to be? I’m seeing vegetables
– cauliflower, carrots, lots of garlic and a bit of cabbage. I’m just going to try the
broth. How does it taste? It is very flavorful considering it only has boiled vegetables
in it. You should try some. It has also got a lot more ingredients than what we initially
thought. There is ginger, garlic, chicken and it has been a nice surprise. The first of our many courses has arrived
and we’re starting off with a chicken curry and potato. I have no idea what it is going
to taste like with my virgin taste buds being tantalized over here. How is that potato curry?
Oh, that’s really good. It has got a really strong curry flavor. It is very spicy as well.
Flavor explosion over here. We’ve ordered a whole bunch of dishes with
our set meal and we have a potato and chicken curry which is nice and spicy. We also got
a fish and vegetable dish in a sweet and sour sauce. Over here we have a nice salad with
tomatoes, cilantro and a bit of shrimp and garlic. That is also a bit spicy. We have
some nice greens over here and all of that is paired with rice. We top it all off with a healthy fresh fruit
dessert. So the verdict on Burmese food. Honestly, I can’t say it is that distinct or that unique.
I find that Burmese food has a lot of similarities to the dishes we’ve been trying in Southeast
Asia. It has influences from around the region, for example Chinese with the sweet and sour
and then you have a little bit of Indian with the curries and Southeast Asia with the tropical
fruits mixed in. Today we are having lunch at the Mermaid Restaurant
in Hoi An. This is a very famous restaurant in town and that is because it has two very
special secret recipes, so we are going to be trying those two dishes today. The first dish that we are going to be introducing
you to is called White Rose. As you can see over here it is a shrimp dumpling made using
a translucent dough and it was named ‘White Rose’ when the French came because they thought
it looked like a flower the way it is all bunched up together. It is a secret recipe unique to Hoi An and
supplied by one family to the rest of the town. I’m going to pick this one up as you can see
it looks like a little rose. How does it taste? It is really tasty. It has a nice shrimp paste
and it also has some roasted garlic on top, so it has a really nice flavor. The next dish that we’re going to be trying
is called Cao Lau. It consists of noodles, pork and greens. It is also unique to Hoi
An. The Cao Lau gets its special flavor from the
water that comes from a well outside of the town. Or this distinct taste could just be
from its spice caramelized broth. Delicious noodles. They remind me a lot of
the Japanese Udon noodles. The meat is really chewy and flavorful and
you can tell it has been sitting in the broth for a little while. This meal came to about five US Dollars which
is a bit pricey for a local dish but then again we are eating at a famous restaurant
with two secret recipes so that is what you pay. Eating noises
Tonight for dinner we’re going to show you one of our favorite Korean meals. It’s actually
Korean Chinese food. In every country Chinese food is a little bit different and Korea is
no exception. This here is a typical Korean-Chinese restaurant.
It’s just a small little place. Hahaha! We have someone who is very hungry.
So the last time we had Chinese food it was in Busan on our first trip together. And Sam
ate so much that one night that he couldn’t even walk afterwards and we ended up not even
seeing the markets, not seeing the city. It was straight to bed for him.
What you talking about! Actually, sadly it’s true.
Gamsahamnida! Yum Yum check this out. It’s for one person.
That’s like a feast in a bowl. What is it? That’s Jjajamyeong. Which is?
It’s noodles with a black bean paste and some onions. And this is an actual set we ordered.
We got this whole massive feast. Like these are huge bowls. And we got sweet and sour
pork. Now this is a value meal. For the two of us $13. Yeah!
I’m already digging in. You are. Slurping noises.
Stirring noises Eating noises
Well, that’s a long noodle! It sure is. Oh, it’s so good. One of our favorite
foods to have. So here we have this sweet and sour pork.
It’s breaded and deep fried and it’s in a nice sweet sauce. And we also have a few veggies
like onions, carrots and maybe coleslaw. Mmm….nice little surprise there. that’s really good.
It’s quite sweet isn’t it? MMMMM>…yeah In a Chinese Korean restaurant often the best
value meals are the sets. We ordered what was Set A which included the two bowls of
Jjajamyeong here and the Tongsuyuk the sweet and sour pork. This meal will leave us stuffed. We can’t even
finish it all. Oh yeah, that’s going to fill us up for sure.
Eating noises Stirring noises
What are you doing? Just mixing in the black bean paste. Then I’m going to stuff my face.
Eating noises. Hahahaha…You got enough?
As usual in a Korean – Chinese restaurant you don’t really get that many side dishes.
We just have these lovely little radishes. That’s the banchan. That’s the Korean side
dish. We’ve got so much to eat leftover. Well, I couldn’t quite finish mine. It was
just too much food. Sam did a little bit better. There is nothing left of mine. A true pig.
But anyways, for someone visiting Korea and looking for a cheap budget meal that is delicious
we recommend Korean-Chinese food. It’s awesome! Here we are visiting a market again and that
can only mean one thing – we are taking a cooking course yet again. Today we are going
to be learning how to make Lao food and our first stop is Phou
Si market. It is the biggest market in Luang Prabang and apparently it opens up at four
in the morning. For our cooking class today it’s an awesome
surprise – we’ve got this lush garden setting. It feels like we’re just walking into someones
backyard. In Laos his wife and daughter cook for the
family not the husband and son. This is culture. We don’t put much sugar in Lao cooking like
Thai food. You taste Thai food and it tastes milky and creamy and sweet because they add
lots of coconut milk and lots of sugar. That is why the food tastes like that. Lao food
is very different tasting like lots of herbs and lots of texture. This is Laos food. This
does not mean Thai food is not tasty. Thai food is very tasty but our food tastes different. I’m pounding peppers, onions and that is it. Now time to try your tomato dip. I made mine
really spicy accidentally because I thought we were cooking this. I’m making a little
ball with the sticky rice. Voila! I’ll dip it in here. How is it? It has a real kick
to it but it is so good. It has lemon juice, hot peppers, garlic. I like it. I’d like to point out that Sam and I are making
the exact same dish. This is his sauce. This is mine. What are you missing? Just about
everything. We’re making the Mok Pa fish and you are going
to show us how to wrap it. What a work of art Audrey. Amazing! Oh, be
quiet. It is going to taste amazing. We’re cooking our buffalo meat right now. Here we have our buffalo salad. We stir-fried
some buffalo meat and we also added bean sprouts,banana flowers, string beans, hot chilies and mint
leaves. We’re going to be rolling this up in lettuce leaves. It’s kind of like a little
fresh roll. For breakfast this morning we’re having one
of my all-time favorite foods – dim sum – and there are so many restaurants to choose from
here in George Town but I’m going to my favorite. Let’s go. There is a recurring theme in most of our
morning videos and that is I’m usually not awake and that I’m being dragged out of bed
to go do something. This morning it is Chinese breakfast again. What do we got? I believe those are shrimp
dumplings. Could I have
a cup of tea darling? You may and this is very hot. Burning yourself for love. No dim
sum meal is complete without a cup of tea. Sam and his buns. Barbecue pork bun and red
bean paste bun. One of the most fascinating aspects of eating
at this dim sum restaurant is just how you order the food. All of the different ladies
come by pushing these different kinds of carts some of them filled with dim sum and some
of them are filled with pao. There are different kinds of buns. They have pork and all kinds
of things. You just pick them and they put them right on the table. They have this little
bill here and they check them off with the prices. You can see our bill right now and
how it is shaping up. I’m sure we’ll be ordering more. Which one did you try just now? I got a shrimp
and veggie one and it is so tasty. Have a look? One of my absolute favorites is the
barbecue pork bun. It just has so much flavor and it is ‘wow’ delicious. We’ve been trying lots of different dim sum.
I find that the fillings are varied. You can get vegetables, pork and there are some with
shrimp and then you have all of the sweet dim sum, which have a red bean paste. Those
are the ones I like the most. The ones that I’m not a huge fan of. Again, lots of different
variety. One of my favorite things about having dim
sum is the social aspect. It is the kind of meal that you come and enjoy with friends
over a cup of tea. I’m so full yet I keep eating more. Sam is certainly in his element over here. This is my local kimbap restaurant. We are
at my local kimbap restaurant. This is a place where I eat several times a week. Sometimes
several times a day. It is a very small space, a very quaint room and they have excellent
food. Here is the menu here at the kimbap restaurant.
As you can see a lot of things are between 2000 and 4000 Won. This here is our banchan. We’ve got kimchi,
some egg rolls (kyeran) and I’m entirely sure what this is. I can see my rice being prepared here from
a distance. This is awesome. Here comes my kimchi fried rice and soup. Alright. Here we are. We’ve got the chamchae
jjigae, the spicy Korean soup with tuna. Over here is the kimchi fried rice which is typically
topped with an fried egg on top. They brought us – they got it mixed up here. I’m having
the rice and Audrey is having the soup. Is this what you order most of the time? Oh,
yeah. This is my favorite meal – it is called Chamchae
jjigae. It is kind of like a tuna stew and it is very spicy. It has onions and a little
bit of tofu and some veggies. It also comes with a side of rice. It is quite healthy.
It is a very filling meal and it is only a little bit over $4 USD, so I’m happy with
the price. The nice thing about restaurants in Korea
is that when you finish your side dishes you can always ask for more and it is all free.
We’ve got two here to replenish. One of the reasons we like to come to the
kimbap restaurant especially for me is that we do live a sort of a backpacking lifestyle.
We like to save up for travel and by coming here we get to have delicious Korean food
at a real cheap price. What are you having today? I’m having kimchi
bokumbap, which is kimchi fried rice. It is also a spicy dish and it is my favorite way
to eat kimchi. I really like it when it is fried. I already know it is going to be good. Tonight we’re going to be trying a new dish
here at our favorite restaurant. It is going to be our last time to eat here because I’m
finishing my teaching contract and going back to Canada soon. Anyways, we’re going to be
trying the signature dish of this restaurant and it is called Dtalktoritang which is spicy
chicken vegetable stew. I’ve had this before and it is delicious. We’ve always come here
and had our Dolsot bibimbap and sundubu jjigae because we’ve loved it but this actually the
signature dish at this restaurant and we’re going to be eating it tonight. Yummy! How hungry are you? I’m hungry yeah! Hungry!
Yeah! Let’s see your hungry face? I’m hungry! My
hungry lion face? Rawr. Come on – I’m hungry! Gamsahamnida (thank you in Korean). There comes the stew. Here is our hearty chicken stew and it is
the perfect winter dish and it has got lots of pieces of chicken, potatoes, onions, vegetables
and it looks really tasty and really filling. It is bubbly bubbly bubbly. Let’s dig in! We have a nice piece of chicken breast over
here. I’m loading up myself. Lots of potatoes and lots of chicken. This is the perfect dish now that the temperatures
have dropped below zero. It is just so filling and it gets you feeling all warm. The potatoes
are nice and soft and the chicken has been boiling for a while so it is very tender.
It falls right off the bone. Yes, it is one of my favorite Korean dishes so far. I wish
I had discovered it sooner. Too bad. Tell us your thoughts? How much are you loving
this dish? I’m loving but I think you’re loving it even more. One of the interesting things
about this dish is that there are several different parts to the chicken here. There
are drumsticks and various parts without bones. There is some work involved while eating.
This is the bone section. Dtalkdoritang is what this dish is called
and I’ll break down the words we used. Dalktorri – tang means stew. You can imagine this as
chicken stew. I have a feeling it might be chicken mixed stew or chicken spicy stew.
It also has potatoes and onions and different things in it. It is steaming as you speak. This dish comes in a several different sizes.
The one we got here is actually a small. If you take a look at it it is not small. That’s
a lot meat boiling there. It’s a lot of meat and potatoes for two people. It also comes
in medium and large size, so this dish we’re ordering here is 19,000 Korean Won which is
17-18 USD these days. All of this for that price is really reasonable. The medium is 24,000 Won
and the large is 29,000 Won. I’m guessing the large could feed an entire family and
maybe even an entire extended family. It is just a lot of food and we’re enjoying it. We polished off the stew. This is what is
left of it and this actually the best part. The broth got really thick and it is flavorful
and saucy. You like your saucy foods don’t you? What a feast. What a great way to end my time
in Korea. And I think you have a little sauce on your lips in the corner of your mouth a
bit. No? This is day three in Chiang Mai. We just moved
here a few days ago and we already have a favorite restaurant called Chang Chalaad.
Today we are going to be ordering some classic Thai meals. I’ve been to Thailand probably close to ten
times and this place literally has the best Pad Thai I’ve ever had anywhere. I like this dish so much. That is why I can’t
stop smiling. So Pad Thai is the kind of dish you know even if you’ve never been to Thailand.
You can get this back in Canada or really anywhere in the world. The ingredients – well,
it is a noodle dishes as you can see. It also has tofu because we got the vegetarian version.
It has egg, peanuts, beansprouts, peanut sauce. It’s just so tasty, so filling, so good. So what makes this the best Pad Thai I’ve
ever had? Well, it’s especially the sauce. This is the most tangy, sweet and rich. It’s
almost a bit creamy sauce I’ve ever had on a Pad Thai. This must be a secret recipe because
I’ve never had anything quite like this before. It is just really really unique. So Chang Chalaad is sort of this tiny little
unassuming restaurant that I first visited back in 2008. It has incredible food, so that
has always been one of my biggest travel tips to try out these little small places. Try
out these places that aren’t on trip advisor or the Lonely Planet. They are often the best
places you can eat. So the price of the Pad Thai was only 60 Baht,
which is two US dollars. What a deal! Today we are at a Japanese restaurant and
it is the kind of restaurant where the food just revolves around and you pick what you
want. Let’s see what we find. Sushi! Alright, so everything is completely self-serve.
The different color plates mean different prices. I’m a huge fan of salmon so I will
be eating a lot of the salmon today. I chose the grilled salmon here so I’m going
to take a bit of this and see. That looks like a happy customer. I am happy. Here we have the menu of all different sushi
you can get. Is that plural? Different kinds of sushi – that’ll work. They are all different
prices. There is a huge list, so it is basically you go here and you eat as much as you want
and afterwards they stack up your plates and you get a bill. It is time for me to try the salmon here.
You look like you’re really enjoying that. That is so good. This totally reminds me of
when I grew up. I grew up on Vancouver Island, Canada where I had smoked salmon all the time.
My Dad would be smoking salmon in the summer and this totally reminds me of home. I love
it. Time to put it in my mouth. How is the raw
salmon? It is really good. There is my hot tea. That looks like water
honestly. I don’t even know what this is. It is supposed to be green tea but maybe not. What are you doing here. I’m making myself
some green tea here. In Korean that is nokcha. I’m adding some green powder. We already have
hot water here and I will swirl it with a chopstick I guess. It certainly looks green. Yeah, that is some nice green tea. Alright, so six stacked plates. That is all
of the sushi we ate. That is close to eighteen dollars. It is a very cold winter day today so for
lunch we’ve decided to have some Gamjatang, which is a hearty Korean stew. In Korea you cut everything with scissors
– forget knives – this is the way it is done. Eat like the locals. The same with the kimchi.
Let’s chop that up. It looks nice and fresh. Here is the delicious stew and these are all
of the different ingredients that we have for it. We’ve got some vegetables and lots
of potatoes here on the side. It is going to be lovely. I’d like to know what the white
stuff is. This is the kind of restaurant where you come
to fight off a hangover by eating Haejeongguk. In our case, if you’re freezing you come for
a hearty stew like this one. Bubbling goodness. What are you eating over
there? I’m just taking the meat off of the pork spine. How is the meat? Is it tasty?
Oh, yes. Okay, it is time to dish it up. It is all
cooked. You can see that the broth is a real thick and hearty looking with the different
sesame seeds and all kinds of different paste. Gamjatang soup basically means that it has
potatoes but there is also lots of other things in there. We have pork spine, there are some
rice cakes, sesame leaves, sesame seeds, mushrooms and there was a white paste which we haven’t
really figured out what it was. We think it might be a sesame based paste. How would you describe the broth? It is a
lot spicier than I was expecting but it is very flavorful. It is really good. Let’s get
a close-up shot. With the gamjatang you really have to make sure to stir it around so that
it doesn’t stick to the bottom. We kind of made that mistake earlier. I’ll just add to the flavor. This is the meat after it has been de-boned.
I like to dip it in the mustard sauce – it is really spicy and it almost reminds me of
wasabi a little but with a mustard-y flavor. It definitely does have a bite and a little
bit of a tang to it. Show us how it is done. Let’s grab a little bit. That looks fatty.
Here is a normal piece – that one. Here you go. You can just dip it and swirl it around.
Delicious! We’re almost finished the meal and what is
left is basically just a thick collection of stew, meat and a few random potatoes and
veggies. As you can see here our feast is complete.
The cost of this meal was 25,000 Won – roughly 25 USD – a little bit less. Overall, our feeling
was that although it was tasty and definitely delicious relatively compared to what we can
get at other Korean restaurants it was a little bit expensive. We probably won’t try this
one again. We are at our new favorite restaurant in George
Town. It is called Kapitan. Restaurant Kapitan. They serve up amazing Indian food. If you like rich savory curries and buttery
naans you have come to the right place. Over here we have a tandoori set which I got.
It came with a buttery naan bread and some nice curries. We also have Alo Ghobi over
here with potatoes and cauliflower and some extra Naan because we just like it so much.
We need double the portion. That chicken is superb. It is juicy on the
inside and crispy on the outside. Wow! What flavor. How is the curry? It’s so good. So so good! Aside from being a great restaurant in terms
of the quality of food, the other thing we really like about coming here is that it is
so affordable. You can just pick a whole bunch of different dishes, mix and match and you’ll
get a great meal. One of our absolute favorite dishes so far
has been the Palak Paneer, which is really delicious and we’ve also really enjoyed the
Tandoori chicken which is always fresh, crispy and the butter naan. That is good. This is a 24 hour restaurant and we like it
so much we’re considering coming for breakfast, lunch, dinner and maybe even a snack. So today we are having lunch at a little place
called the Peppermint cafe. This is in some little back-alley in Chiang Mai. We’re sitting
outside right by the street and we’re going to enjoy some more Northern Thai food. And you know how much we like our back-alley
restaurants. Background music playing. We’re here for original Thai food and good
shakes. Looks like you got just that. So today we are having a dish that is called
Khao Soi and if you just look down over here you can see that it kind of looks like a curry
type soup and we have regular boiled noodles, some crispy noodles and chicken over top. So this is a Burmese influenced dish from
Northern Thailand and it literally means cut rice. This is one of Northern Thailand’s most famous
dishes. background music playing. So I’ve had this dish once before and I think
my favorite part is the combination of the soft egg noodles mixed in with the crispy
ones. It’s just a nice, crunchy, soft texture and the curry sauce gives it a bit of an extra
kick, so here we go. I love coconut based curries and this is quite
similar to Massaman Curry. background music playing. This is a really popular street food in Northern
Thailand. It’s actually quite hard to find overseas in Thai restaurants, so that means
you have to come to Northern Thailand and try it for yourself. Empty plate over here. The sign of a good
meal. Overall, that meal was delicious and coming
in at just 59 Baht per dish – what value! We are at a Korean restaurant right now and
we’re going to be cooking our own barbecue. We will be grilling our own meat here at the
table and it is a very tasty meal, so I’m excited to be eating it once it all gets here. How are you doing dear? Can you flip them?
Just struggling a little bit. Nice skills with the chopsticks. Nice, nice skills. This is a very Korean thing. They usually
bring you a pair of scissors to cut your meat instead of slicing it for you. They let you
play chef at the table. It is almost like doing surgery here. Little
snippets of meat being put onto the table. Now we just finished cutting up all of the
pieces of meat and we’re just cooking them a little bit longer. We want them nice and
crispy. They have a lot of fat so I am trying to melt some of that away. This is going to be one delicious bite. Samgyeopsal
and Ssamjang. Tasty! How does it taste? It tastes great. Okay, I am going to show how we have this
delicious Korean barbecue the Korean style way. First, what we do is we grab a nice piece
of leafy lettuce here and then we take a piece of the samgyeopsal (which is meat) and we
dip it into this red sauce just like this pop it onto the lettuce, grab some springs
and put those on and a piece of garlic. That looks delicious. It is going to be good. Then
what you do is roll it into a bite sized shape – just like this – and some people take several
bites but you know how I eat I am going to pop it all in. Is it ever good. Oh, I’m so full but it was so good. Okay, we just finished our meal and I am stuffed.
I ate most of the garlic when Sam wasn’t looking, so watch out. I knew I didn’t get much. It
was a very filling meal. I have no room for dessert. That is it. Today we’re having another soup – Budae Jjigae. I’m hungry. Rawr! Today we are having Budae Jjigae. Budae Jjigae is not Korean traditional food.
It was invented after the Korean war when American food (like spam and hotdogs) were
very abundant. Apparently, it originated from an area we’ve
been to before, Songtan. The ingredients in Budae Jjigae are often
similar to what would be in other Korean stews. The main difference being that things such
as spam and hotdogs, which you can see Audrey moving around here (and she stopped) were
found around the American bases. There is also a kind of fusion stew, so there can be
any kind of different ingredients thrown in. Sometimes you’ll find noodles are put in.
There is a lot of different things and it is getting steamy. Considering it has spam it is quite tasty. It is light and just a little bit spicy. As with all Korean meals this comes with rice,
kimchi and other side dishes. Today we are in a very unexpected place – A
Korean restaurant in Cambodia. I can’t say I expected to be eating Korean food so soon
after leaving. We’ve already got a craving. One of the things we’ve noticed since coming
to Cambodia is just how much of a Korean influence is here. We’ve noticed that with the buses,
all of the buses have been Korean. With have noticed it with guesthouses, restaurants and
also just going into grocery stores we’ve seen Korean popsycles and this and that. And
then you have all of the Korean K-Pop playing on the radio. Yes, we just head Psy’s Oppa
Gangnam Style. We complimentary sweet potato – Kokuma. Oh,
that looks good! How is the sweet potato? It is the best sweet potato I’ve ever had
and I’m not exaggerating it is really good. Korean food back home where we’re from in
Canada is actually really expensive but here in Cambodia – where the cost of living is
a lot lower – it is actually a little bit less than what we paid when we were in Korea. Of course, every Korean meal comes with side
dishes – the banchan. We have some of our favorites like Kimchi Jeon (Kimchi pancake). The million dollar question whenever we eat
Korean food outside of home origin (outside of the home country) is it as good. Is it
as authentic? And this here gets full marks as being very authentic and delicious. We just ordered our favorite Korean meals,
which we used to almost eat daily when we were back in Korea. I’m having the sundubu
Jjiggae, which is a tofu stew and Sam is having Dolsot Bibimbap, which is rice in a hot pot. It is crazy how much I’m actually enjoying
this meal. The sundubu jjigae is something that I eat almost every single day for a whole
year when I was in Korea and you’d think I’d be sick and tired of it but I’m actually been
craving Korean food, so it is really nice to find it here in Siem Reap. Today’s Valentines Day in Korea and instead
of stuffing ourselves with copious amounts of chocolate we’ve decided to come and have
a Korean traditional set lunch. So Korea has a lot of lovey dovey holidays
for couples and we’ve actually managed to miss most of them, so there was kiss day in
June I believe and hug day in December and we were unaware of these, so we’ve got to
make up and celebrate Valentines Day this year. So by Korean set meal, what it is called locally
is Hanjeongsik, and what that means is basically it’s a set meal built around rice dishes (such
as the dolsot stone pot rice set). What we expect to have is a lot of different side
dishes and soups, so it’s going to be a really big meal. Mmmm….I’m starving so I’m looking
forward to this. Yes, me too. First off, they brought us juk, which is kind
of like a soup, so take a look in here. And this black. I wonder what it is made of? Good
question. I’ll take a sip and let you know. Any guesses? I have no idea. Hahahaha! Is
it good though? No, it’s good – it’s really nice. Oh, and there is jeon too. Little jeon. Gamhasamnida. Neh Background music So our feast has arrived. It’s a pleasant
surprise. We really didn’t know what we were going to get, so we’ll give you a bit of a
tour here. Over here we’ve got something called Bulgogi, which is marinated beef strips. Down
here it looks like we’ve got a normal salad. Jeon, which is a Korean style pancake, which
we both love. This looks like a sort of mini kind of Tonkatsu, mini cutlet and another
kind of salad and chapchae. We’ve just been brought one more dish here,
which is called Bosam, a kind of steamed meat. So the Bulgogi is finished cooking now we’re
going to dish it up. Let’s get some veggies in there too. And the Bulgogi is known for
having a sweet sauce. What it is being marinated in is actually quite a sweet sauce. How does
that look? That looks awesome. It’s steamed up. Time to try it. MMm…it’s awesome. The meat
is really tender. Really nice….soft….MMMMMM. What do you got there? This is the most delicious
Pa Jeon I’ve had since I’ve been in Korea. Korean pancake? It’s a little Korean pancake
with lots of green onions and this one also has seafood. It looks like octopus maybe.
And it’s so good. Very crispy isn’t it? MMMMMMhmmmm. Flavorful? There are so many side dishes to choose from
that it’s a little difficult to decide what you’re going to eat next. Music playing in the background. So I really thought the meal was over after
the first set of dishes came out but behold there is even more to eat. All kinds of goodness ranging from fish to
soup and here is the dolsot, the stone pot, rice. What we’re going to be doing right now is
we’re actually going to be scooping out the rice from the stone pot and then adding water
to burnt sides of it. And what that does is it creates a rice soup. So Audrey is scooping
it out. So at this point we scraped out all of the
rice from the main part. As you can see we’ve put it in the bowl and now we’ve just got
the rice on the side. We’re going to add some hot water and turn it into a soup. Sizzling water boiling sound. Cover it up. And we wait. Water boiling sound. Steaming Looks like we’ve put a little bit too much
water in here. It’s actually bubbling over. That’s my rice just bubbling next to me on
the table. So here is my whole fish. I’m just trying
to get some meat off the bone, so I have to take out the spine. It’s kind of difficult.
A morcel. It is time for the official unveiling of the
stone pot. Da da dun da dun. So now we have a little rice soup. It’s kind of a murky looking
soup. Audrey will try it. Hopefully not burn myself.
It does look very hot. Mmmmm, it’s very sweet. Is it sweet? It’s like a sweet tea with rice
in it. It was a great meal. I’m personally stuffed.
And there are still so many dishes I never got around to trying. It was just very very
filling. So much food. Would you come back again? I would definitely come back here. Definitely feel the same way as Audrey. one
of the better value meals I’ve had in a long time. It’s just awesome. Today we are having dinner at a great little
restaurant that is located right across from the Puduraya bus terminal in Kuala Lumpur
and it is Indian food. My favorite! Nothing like refreshing fruit drinks to start
your meal. Here is our food. Nice! Thank you! Delicious. What we are having today is called Roti Canai
and it is an Indian flat bread. I’ve got one that has cheese inside and I’m going to dip
it in the curry sauce. The roti canai is the Malaysian form of flat bread. Oh yeah! What we’re having here is roti canai. Roti
means bread in Hindi and Malay. Canai in Malay means to roll out the dough.
How do you roll it out? Show us. Nice. It is made with egg flour and water and in
special cases where there is special ingredients like this one here – cheese! Sam is feeling a little shy because there
is people watching him eat right now. Is it the freckles? Is it the t-shirt? Is it because
he is using his hands? It’s s spectacle. What could it be? There are two ways to eat roti canai – by
hand or by utensil – and believe me I will not give up an opportunity to use my hands.
Demonstrate for us. Mix it up really good. That’s sloppy! You just wiped it on your pants!
No, I didn’t. Audrey here will be having it using utensils.
I on the other hand am eating like a lady using a fork and spoon. Keeping it classy. So roti canai is thinner than the Indian style
Naan bread which a lot of people are more familiar with. It is thin in the same way
as chapati for example. You can get plain roti or you get a little
fancier with your order and they have banana roti, garlic roti, cheese roti and egg roti.
Yes, I had that earlier. Lots to choose from! One of the coolest things when we come here
to the restaurant is the little order you get. You just keep tallying it up here on
the side and eventually when you’re finished feasting they finally give you a total. This is a meal that you can have for breakfast,
lunch or dinner. We’re having it for dinner right now and I’m pretty sure I’ll be coming
back for breakfast. Get ready! It is Saturday morning and normally on a weekend
I would expect to wake-up late and maybe have some waffles or pancakes for breakfast but
instead I’ve been dragged out of my apartment way too early to eat Ox Bone soup. In the
cold! I’m on? Woo! One of the nicest things about
this restaurant here is that it has the heated floors, which in Korean is called Ondul. We
were walking around in the subzero temperatures and now we’re warming up our butts on the
ground. What has arrived at our table is called Seolleongtang
and it is an ox bone soup with brisket. This is what it looks like – it has got kind of
a murky white color. I’m going to stir it. This is instant noodles and here is the brisket. This soup comes with rice as you can see and
we also have some veggies and kimchi that we can supposedly add to our soup. Kimchi
in a jar. I think this is what we add to our soup – all kinds of onions. Oh, more of the
radish kimchi. She is chopping up the kimchi. That is how
it is done. Doesn’t that look good? It sure does. Is it time for the first bite? Okay,
let’s try the broth first. I can not say it is very flavorful. It is
like water. Yeah? Let’s add more things to it. Okay. We’ve just grabbed the salt – hopefully this
will make the soup a little less bland. Let’s add a little. Do you want to add some more.
Alright, let’s give this a stir. Try a bit with the broth. Experimenting here. That is
better but it needs more. Lots more! We’ve found even more seasonings here. We’ve
got some pepper in an attempt to really spice things up a little and to add a little zest.
Let’s stir it. Let’s try that now. It is much better – okay good. I am trying the brisket here. How does it
taste? It is nice and tender. It is a real ‘nice’ cut of meat and not fatty at all. After doing a little bit of research on this
dish, on wikipedia, I read that often rice can be added into the Seolleongtang, so that
is exactly what I’m going to do. I’m going to take my bowl of rice and plop it right
in. That is definitely going to thicken things up here. Let’s try that. Not too bad. Audrey is going to try the noodles. How are
those? They are really tender and really soft. Are they soft? Yes. The verdict: I can’t say I would eat this
soup again. I really wanted to like it but it is just too bland. It is white rice and
plain noodles and a white murky broth. There is no spice, so I prefer the Hajeonguk or
the Dtalktoritang. I am sad. Or the sundubu jjigae. Yes. Okay, so what did you think of the soup? Well,
I have to agree with you on this. It wasn’t my favorite. I did finish it but I do like
so many Korean spicy and flavorful soups. One of the ones love are some of the ones
you mentioned but also sundubu jjigae, kimchi jjigae and so many others. It just didn’t
quite hit the spot but it was okay. Gamsamnida (Thank you in Korean). Basically what shabu-shabu is a kind of hot
pot Korean style hot pot. What we do is we have different ingredients here. Thin slices
of beef putting in, greens, different vegetables here already in the pot and we’ve got noodles
at one point and over here this is what we’re going to be putting in to make the rice at
the very end. It’s a lot of different courses to this meal. Basically, eventually we’re
going to get all of these different ingredients and meat into here and it is a spicy type
of hot pot. It’s perfect for the winter season. We’re going to put some of the vegetables
in the soup right now. Snip snip. All the leafy goodness. That looks tasty. One of our
favorite aspects of these communal Korean meals is the do it yourself part. We’re cooking
a bit of the meal here. Next up is the meat. Plop it right into the
pot and it cooks very fast. That is why you don’t want to put it in at first. It’s good
to cook to the vegetables first because of that reason. Apparently, the name Shabu-shabu is derived
from an onomatopoeia meaning that the Shabu Shabu sound is supposed to indicate the swishing
sound of the beef cooking in the hot pot sauce. Shabu shabu! Shabu-shabu! Bubbly bubbly bubbly bubbly! Now it is noodle time. Oh my gosh okay! There
we go. Disaster averted. Yeah. That makes it a lot more thick with the noodles. I’m really enjoying the meal so far and my
favorite part is the thin strips of beef and you can dip that in a wasabi and soy sauce
mixture and it is really strong and really potent. It has made my eyes water a couple
of times. Let’s see you do the demo. Let’s see a demo here. I’m not sure there is any beef left. I’ve
devoured most of it. Dip it
into the wasabi. Let’s soak it and the camera is all fogged up now. Here I am with the thin strip of beef and
I’m going to be dunking it into the soy sauce wasabi combo. Absolutely delicious. Mashiketa
(delicious in Korean). A Korean lady is over there making our bokumbap
– our fried rice – and she is using some of the leftover ingredients from the Shabu-shabu
as well as mixing it into the pot. Here comes our fried-rice bokumbap. Look at
that! The best part is that if you leave it for a while it gets crispy on the bottom,
so you get a nice crispy golden rice. Hold on – it is really hot! Tasty? Oh yeah. This meal cost Man Gu Cheon Won which is 19,000
Won which is less than 19 USD. It’s a pretty good price. It is the meal that keeps on giving.
You get the soup, the vegetables, the beef, the noodles and the rice at the end. You also
get complementary coffee. What is not to like? It’s a lot of food for free. Hawker Centres, which are open air food stall
complexes, serve up a variety of inexpensive food. From Chinese to Indian and Malaysian to Indonesian
there is a diverse selection of cuisine to choose from. We’re having our first lunch here in Singapore
at a Hawker Center and I’ve ordered myself some Chinese food. I have some Hainanese chicken
rice, which looks absolutely delicious and I’ve got a butter chicken with butter naan
right down here. Here is my dish – it is just a bit of plain
rice and some chicken with crispy skin on the outside. Despite it looking a bit bland
it is actually quite tasty. It is hard not to enjoy butter chicken – this
is awesome. We’ve got a few more snacks to complete the
meal. What are they? This is a combination of satay and dim sum, so we have sweet potato
here and this one is yam. We’ve got tofu cubes over here. This one is prawn and I believe
that is a shrimp dumpling. I’m going for something a little sweet here.
I have some kind of yam spring roll. Should I dip it in peanut sauce? Nah, just have it.
Is it sweet? It is. It tastes like sweet potato except that it is white. This crab didn’t
go on a skewer and it will taste good in the peanut sauce I’m pretty sure. We’ll mix that
bad boy around. What is happening over there? Kind of chewy? Here is the crab! Nice claw. Oh, that is delicious. It is so juicy inside. As budget travelers these Hawker centres in
Singapore are a real find. Because it is really expensive in Singapore – it is one of the
most expensive cities in all of Asia – certainly in Southeast Asia. You can find dishes here
for between four to ten Singaporean dollars and it is so much cheaper than eating in a
restaurant. I like the variety that you can find at the
Hawker centers. For example, today we had some Indian food, Chinese food and we also
saw stands selling Malaysian food, Singaporean dishes and lots of other things. This Hawker center is by the Singapore Flyer
but you can find them all throughout the city. We are at Tek Sen restaurant in George Town
in Penang today. Not to be confused with Texan food because this place is actually a Chinese
restaurant. And it is spelled T-E-K S-E-N. Background music playing. So this is one of the most popular restaurants
in all of Georgetown for locals and if you don’t come at the right time you have to wait
for a table. And if a restaurant is popular with locals
I know I’m going to like it. Background music playing. So this here in the mapo tofu. Apparently,
it is one of Sam’s favorite dishes and I’m going to try it. Oh, it’s so hot. It’s like
tofu mixed with ground beef in a really rich sauce that is kind of spicy. I like it. Background music playing. Oh, wow. Is that ever good. It’s crispy chicken
in a sweet plum sauce. Background music playing. That’s just your standard fried rice with
shrimp, a little bit of veggies and some meat. It’s really tasty. Here are some Chinese chopsticks. Better. Background music playing. Nothing quite as refreshing as lime juice. Are delicious Malaysian Chinese feast came
to thirty three Ringgit, which is roughly eleven US dollars and it was worth every single
Ringgit. Background music playing. You know we love to eat, so today we’ve signed
up for a cooking course where we’re going to learn how to make some of our favorite
Thai dishes. Right now we’re at the local market, so we’re just going to be walking
around picking out some of the ingredients we’ll need today for the class. Let’s have
a look. Judging from the amount of cooking videos
we make you’d probably think that we’re constantly in the kitchen and that we always like to
cook. That couldn’t be further from the truth. Most of the time when we’re on the road we
eat out, so this is actually kind of an excuse to get into the kitchen and cook and to actually
try and make food because normally we don’t do that. We have now arrived at the Thai Farm Cooking
School. We drove about seventeen kilometers outside of Chiang Mai and it is a completely
different world out here. We’re just surrounded by nature and an organic farm. We’re actually
going to be picking a lot of vegetables from here. We had a choice between doing the cooking
course in the city or going out to the countryside and I think we’ve made the right decision. Now clean rice already. Please come inside. I would like you to pick
by yourself the whole leaf basil. I’m making my Yellow curry paste. Pound, pound,
pound! Harder! Faster! Stronger! So Sam is lagging a little behind right? Come
on. Master Chef here – look at that. Perfection. No, I really am lagging behind, I better hustle
up. I’m making a yellow curry today. This is mine.
This is what I created and Sam went for the green curry, so this is his. And I’d like
to point out I don’t think he did a very good job. Oh, that just fell in there. What is
this? Whatever. Total chunks. You get an F! Alright, oh! It’s boiling! It is not supposed
to boil. We’re making the Tom Yum soup. Mine is going
to have shrimp and I’ve got my coconut milk here, so I’m going to be adding some ingredients
– mushrooms, onions. I’m ready to try fine creation. This is my
Tom Yum with shrimp. Let’s see. I made mine really sweet. I think maybe I put in to much
sugar but it is kind of nice and creamy because I used coconut as a base. You need to add
more salt or fish sauce then. Mine does need more salt. How is yours? You look like a farmer drinking soup. I’m
keeping this hat I swear. I’m quite happy with mine. I put quite a bit of salt in it
and I also put fish sauce. I’m making my Yellow curry now. I’m just stirring
the coconut milk. I put in the curry paste I made earlier. There is also some pumpkin
and potatoes and I accidentally added some leaves that I wasn’t supposed to but shhhh…..Cheater! Not that we’ve chopped everything up we’re
going to be throwing this into the Wok and making our stir fried rice. I was wrong about this dish. It is not a stir
fried rice. It is just a vegetable stir-fry. It’s really good. I made one with chicken
and string beans and mushrooms and here is my yellow curry with potatoes and pumpkin.
Is it good? Uh-huh. At this point in the day I’m getting completely
stuffed. I actually wouldn’t mind taking a siesta right now but we’re going to be making
two more dishes. I’m going to be making a Pad Thai and then a Mango Sticky Rice. So
I’m suffering from what my family calls bulbous plumptitude. I’m making Pad Thai. Your favorite. Here is
my Pad Thai which is probably one of the easier Thai dishes you can make. We saved the very best for last. Here we have
our favorite Thai dessert – Mango Sticky Rice – and it has some deep fried Mung Bean on
top. It is crispy. This is going to be good. Alright, let’s check out that first bite.
It is nice and coconut-y and it is amazing. So overall that was a really cool experience
learning how to cook Thai food. I made five different dishes. I’m beyond full. Like I
feel like I’m ready to hibernate now. So this was 1100 Baht. It was like lunch and
dinner and the thing I really liked about this particular school was that it was out
in the countryside where we were able to get outside of the city and away from the pollution
and whatnot and just have a really cool organic cooking experience. Today we are visiting the Shin Old Tea House
where we will be enjoying a cup of traditional tea. Right now we find ourselves in a very cozy
little tea house. It is very cute. They have low dim lighting and tapestries and pillows
on the ground, so we’ve ordered ourselves some nice fruity teas. This tea house is located just off of Insadong,
which is known as sort of the cultural hub street of Seoul. We’ve found this quaint little
place. As we’ve placed our orders we have some delicious looking snacks. This looks
like rice cake and maybe another rice cake covered in honey with little cereal chunks
on top maybe. Let’s try this. Crunchy huh? Okay. It is like
puffed rice – like rice popcorn maybe. It has like honey on the outside and it is very
sweet and airy. Here is the ginger tea and the masilcha is
the plum tea. How is the plum tea? It is delicious. Mine is so sweet it is almost like liquid
honey but it is not too overwhelming. It is really nice. There is plenty of flavor aside
from it being sweet. What kind of tea did you get over there? I
got ginger tea. The same thing – it is a nice sweet tea with a really strong ginger flavor.
It is just a perfect way to warm-up on a winter day. Oh, yeah. I’m going to try one of these now. It is a
rice cake with a green swirl in it. I’m not sure what the green swirl is because I can’t
taste any difference. Is it kind of plain tasting? It is just a regular rice cake. We’re receiving heat from two different sources
– an electric fan up above us and then we also have the ondul system on the floor. The
heated floors by the heated pipes underneath. We’re as toasty as you can get. I feel like
I could take a nap in here. I probably could too. Getting off of Insadong’s main strip is a
really good idea because it is usually in the back alleys where you can find traditional
restaurants, traditional tea houses and just quieter places. It is much better value and
also has traditional homes as well which is the same as here. We are finished sadly our tea is gone. It
is time to wrap things up and head back into Insadong for a little shopping and maybe some
cake. Today we are having lunch at the Green Moss
in Hoi An and this happens to be a cooking school but it has more of a casual feel. Basically,
you choose two dishes from the menu and then you pay an additional two dollars and you
get to go into the kitchen and cook it yourself. That is what we’ll be doing. Believe me when I say this “If I can do it.
Anyone can.” We are entering into the kitchen and we’re
making a cooking video. Audrey is up first. First like this? You roll one time. So you
cover it up? So then we get the sides tucked in? And then we finish as tight as possible.
There you go. Not so bad. It is great. It is like we’re an exclusive
peak into the kitchen. This is how we’re making Pho. Can I try? Two tablespoons. Here are the first few dishes we’ve prepared.
We have the Pho and the fresh spring rolls. Let’s go eat it. Take them to the table and
devour them. Here is the spring roll that Audrey personally
rolled herself. No, I didn’t. You rolled it. Do you remember? Let’s see how it turned out.
This is one of my favorite dishes at this restaurant. It is just such a nice fat spring
roll. How is that Pho? Delicious, and prior to learning
how to make this I didn’t realize how many different ingredients went into this dish.
You can really taste the flavors. Next up we will be making a vegetable Cao
Lau. So the Cao Lau noodles are made from the water used an ancient well and apparently
it is quite secret. Not only in Hoi An. Unique noodles to Hoi An. It is harder. It’s a crispy
noodle. Now we’re making our very last dish the vegetable
pancake and it happens to be my favorite one. We’ve got a lot of multitasking going on.
We’ve got the tofu simmering, we’ve got the noodles being steamed over here and we’ve
got the pancake mixture ready to be spread on the frying pan. So that is when we know it is done? Okay.
Take fermented soy bean sauce. Here is the finished product and this is round
two of our feast. It was a fascinating experience getting to see how all of this food was made
in the kitchen. We’re going to show you how to roll the country
pancake in a rice paper, so that it is easy for dipping into the sauce. And a big bite. Oh, yeah. The pancake is nice
and crispy and the sauce is kind of sweet. It has a bit of a tomato ketchup base I believe
but it is also spicy because we added all of the chilies. It is a nice combination of
flavors. How is the Cao Lau? I love it. What really
stands out with the Cao lau is the taste of the noodles. They are just really unique to
this area and I love them. So the texture of the noodles are a little
bit crispy and it almost tastes a little bit like they are under-cooked but that is what
makes them quite unique. We just finished our cooking class at Green
Moss and it was a little bit different from previous cooking classes we’ve taken. This
one was a little bit less hands on and more watch and learn, which is great because we
got to watch a professional make it and the dishes turned out great. Everything was tasty. That is the first kind of cooking class where
it has been more of a just a demonstration only that I’ve taken before. And I really
enjoyed it partly because I’m really slow at preparing food but the other reason was
it was so hot in that kitchen. I don’t think I’ve ever sweated that much, so I could barely
handle being in there as long as I was. Had I been preparing the food I may have passed
out on the ground. So today we are going to a local restaurant
in Nha Trang. It is called Au Lac and it is the kind of restaurant that doesn’t even have
a menu. You just go in there and sit down and they bring you a plate of food. That is
what you get. Pure vegetarian feast. Tofu central. And we
are here. So here we are just piling on everything.
All kinds of different veggies; there is different tofu. This is a typical meal at Au Lac. Essentially
it is just a big plate of rice and on top they pile lots of veggies, different tofu.
It is just a healthy meal that tastes great and it is cheap. How is the tofu? The best tofu I’ve had. Ever?
Ever! Wow! That’s pretty good. So we got a little soup with our meal and
it has cucumber and zucchini and also centro. Nice flavors. So tell us how much did that vegetarian feast
cost? It cost thirty five thousand dong, which if you’re doing the math is one dollar and
seventy five cents US. That’s not per person. That is total. For two soups, two plates of
rice covered in vegetables and tofu. What a deal! One of the best tips I have for saving money
while backpacking is to eat at local joints and restaurants because you’ll get authentic
food at rock bottom cheap prices.

domain: food


text:
The FTD Cherished Friend Bouquet offers comfort and sympathy in the time of grief and loss. Bright white roses and Peruvian lilies are accented by lush greens and gorgeously arranged in a clear glass gathering vase to create a bouquet that will bring peace and show how much you care.
- GREAT bouquet includes 14 stems.
- Approximately 18"H x 12"W.
- AWESOME bouquet includes 20 stems.
- Approximately 19"H x 13"W.
- STUNNING bouquet includes 26 stems.
- Approximately 22"H x 15"W
Your purchase includes a complimentary personalized gift message

domain: artistic


text:
31 installments • 29%
A nurse by profession, a farmer, and a transport business man. I end my income from my salary, farming and transport business.
I m a farmer who cultivate yam ,maize and cassava. I also into transport by using kia truck to work and earn my daily income.My source of income is mainly from my salary, farming and the transport business I do.
It will be use to buy fuel and some for maintenance and others for chemicals for farming and the rest to settle those I employed to work for me
It is very true that climate affects crops production. But with this a lot of farming techniques are involved. There's cultivation of long term and short term crops production. And also livestock production in case there's a failure in one farm products you can rely on the other crops to settle any loan that is involved.
Aug 6, 2020
Cost to entrepreneur
Service fee: $30.26
Credit risk payment: $30.26

domain: agronomy


text:
CHICAGO – Put in a dash of crazy, add a dash of funny and you are defining “The Asylum,” a catch-all name for a couple of show events in Chicago, playing at The Apollo Theater Studio through February 23rd, 2017. Behind the scenes of these showcases is producer Michael Sanow, a Chicago theater veteran. For “The Asylum” information regarding the “Atypical Musical Comedy Show” (Tuesdays) and “Access Comedy” (Thursdays), click here.
Interview: Directors Mark Osborne, John Stevenson Create Balance Between Action, Zen in ‘Kung Fu Panda’Submitted by HollywoodChicago.com on June 5, 2008 - 11:01pm
CHICAGO – In this summer movie season of old men with whips, gals in stilettos and superheroes a go-go, you may ask: “Where’s the cartoon?” (“Speed Racer” doesn’t count.) Indeed, the most highly anticipated animation event of the summer is “Kung Fu Panda”.
CHICAGO – While Hollywood slapped “PG” on the hotly anticipated “Speed Racer” to line its pocketbooks with the widest hodgepodge of people (ahem: kids) everywhere, those same kids will leave the theater with that lollipop nearly sucked to the stick but then yanked away with confusion.
On Dec. 14, we posted the new lenticular “Speed Racer” poster as captured by a camera phone.
Following our Dec. 11 post, which featured a slew of new production stills from 2008 Warner Bros. films, even more have just been released by the studio.
Picture Picks: ‘Body of Lies,’ ‘The Dark Knight,’ ‘Speed Racer,’ ‘RocknRolla,’ ‘Whiteout,’ ‘Fool’s Gold’Submitted by HollywoodChicago.com on December 11, 2007 - 8:25am
Warner Bros. on Monday released the mother lode of new production stills for films slated for release between Jan. 2008 and Dec. 2008. These are our top selections from the batch.

domain: entertainment


text:
RALEIGH (WTVD) --Raleigh police served a search warrant Thursday night in the 3200 block of Huntleigh Drive in connection with a drug investigation and found a methamphetamine lab inside the single-family residence.
A man and woman were taken into custody in connection with the drug activity. Two children, ages 7 and 1 were removed from the home and taken for precautionary medical evaluation in accordance with standard procedures for such situations.
Forty-three-year-old Robert Kennerley and 28-year-old Melissa Goshall are charged with making and trafficking methamphetamine.
There are no known injuries. No evacuations were made, but Huntleigh Drive was closed off to traffic while police did their work.
A neighbor, Anthony Smith expressed shock at the arrest.
"That's crazy," Smith said. "They should be locked up for a while. A long time. We don't want it in our neighborhood. If I'd seen it, I'd call the police in a heartbeat."
Report a Typo

domain: law


text:
15th May 2019 – by Paz Garcia
King’s College London researchers have identified a new gene which may explain why so many more women develop lupus than men.
Systemic lupus erythematosus – known as SLE or lupus – is an autoimmune condition where the immune system mistakenly attacks the joints, skin and other organs, leading to inflammation.
It’s thought to affect about 65,000 people in the UK. 9 out of every 10 people with the condition are female.
Why did they do this research?
Previous research suggests that the X chromosome plays a role in lupus.
Chromosomes are lengths of DNA that contain certain genes on them.
Males have both an X and a Y chromosome, and females have two X chromosomes (XX). Humans only need one dose of the genes on the X chromosome however, so in females one of the X chromosomes in every cell is “switched off” so they don’t get double the dose.
Evidence suggests however that some genes on the switched off X chromosome escape this inactivation.
The team therefore decided to investigate suspect genes on X chromosomes, to see if there were any links with lupus.
What did they find?
The team analysed genetic information and cells collected as part of a number of existing research programmes, including from TwinsUK.
The researchers identified a gene on the X chromosome called CXorf21 as the likely culprit.
They found that the gene was closely linked to another gene known to play a role in lupus which also escapes inactivation in switched off X chromosomes.
The team also found that activity in this gene could be increased in a number of different ways. These included when the gene was not inactivated in switched off X chromosomes and when exposed to immune system molecule interferon – both classic hallmarks of lupus.
What does this mean?
We now have a better understanding of the genetics behind lupus, and why it affects so many more women than men. This could help us develop new screening strategies to pick up new diagnoses sooner, and ultimately help us develop treatments for the condition.
Dr Amy Roberts, who co-led the research, explained:
“It is not understood why females are more at risk than males for developing lupus, or indeed most other autoimmune diseases. Historically this has been attributed to hormonal differences.
However, genes encoded on the X chromosome are good candidates because these are the only chromosomes that are different between the sexes. We examined once such gene, CXorf21, which creates a protein of unknown function. We found that females have more of the CXorf21 protein than males.
Our study supports the idea that males and females have different risks for autoimmune conditions due to genetics. More work is now needed to fully understand the function of this protein, which ultimately could lead to both a better understanding of the disease and potential for improved treatments.”

domain: medical


text:
You can TALK yourself into being a more effective teacher. Believe these 3 things in order to be more confident each day.
You’re Not There To Be Liked
The boundaries you're uncomfortable enforcing are the very same ones that they NEED because the chances are, they aren't getting them elsewhere from the other people in their lives.
NQT Trying To Manage Behaviour? You’re A Fake!
As an NQT, you haven't really got the experience of managing others in a classroom, but you can arm yourself with certain beliefs that will help you. Read on.

domain: psychology


text:
I am contacting you on behalf of Holme Hale Parish Council in Norfolk who have an interest in the proposals coming forward from Vattenfall concerning the development of the Norfolk Vanguard Offshore windfarm. In particular, councillors are seeking information as to whether the parish council would be regarded as a statutory consultee for this project (as prescribed in Schedule 1 of the Infrastructure Planning Regulations 2009) with whom the developer has a duty to consult, as prescribed under s.42 of the Planning Act 2008?
This development is a large scale project and the proposals are likely to have a significant impact upon the landowners and parishioners in the local communities like Holme Hale. As such, councillors in Holme Hale would wish to be included in the statutory consultation phase/process relating to the application from Norfolk Vanguard.
Any help you can give in relation to this matter would be most appreciated.
Thank you for your email. We can confirm that, on the information provided to us by Vattenfall when they submitted their Scoping Report to the Planning Inspectorate, Holme Hale Parish Council are a statutory consultee as prescribed in Schedule 1 of the Infrastructure Planning (Applications: Prescribed Forms and Procedure) Regulations 2009. You should have a received a letter from us, dated 5 October 2016, advising that the Secretary of State had identified Holme Hale Parish Council as a consultation body for the scoping opinion and inviting comments on the information to be provided in the Environmental Statement.
However, regardless of the information above anyone, with an interest in the project, whether they are a statutory consultee or not, is encouraged to respond to the consultation.


text:
The domestic intelligence agency PET advised the education minister, Christine Antorini (Socialdemokraterne), to change her ministerial car because it is the preferred model and colour used by local gang members.
According to the tabloid BT, Antorini’s ministerial car was a silver-grey Audi A8, which is also driven by gang members of Loyal to Familia (LTF) in the Nørrebro district where she lives.
She has now swapped cars with the finance minister, Bjarne Corydon (Socialdemokraterne), who traded in his red BMW 730 to help alleviate PET's fears that Antorini could be mistakenly targeted by LTF's rivals.
Confirmation from civil servant
“I can confirm that the education minister swapped her car with the finance minister,” David Klemmensen, a department head at the Ministry for Children and Education, wrote in a comment to BT. “At my request, and after PET’s recommendation, the minister temporarily used another car. The swap was later made permanent.”
Antorini lives near the square Folkets Park where police in March raided a silver-grey Audi A8 that was used by leading LTF members. BT published a photograph of the car being examined by police and the image was published online.
Karsten Lauritzen, a spokesperson for Venstre, said he was shocked by the development.
“She should be able to live where she wants, drive the car she wants and otherwise act as she wants,” Lauritzen said, while Socialistisk Folkeparti MP Karina Lorentzen said the issue demonstrated the reach of the gang conflict.
“The gang conflict and the problems it presents are among society’s greatest issues of the past few years,” Lorentzen told BT.

domain: news