All language subtitles for Leong Heng English Subtitle 131223-en

The nightlife in Malacca is so rich

This hand-torn noodle (Mee Hoon Kueh ) for me

It's a mother's taste

mother's taste

Hahaha

In order to prove that we Hainanese can make wonton noodles

He concocted this taste himself

then he said

Don't think

We Hainan Wanning people don't know how to make wonton noodles.

This is legendary

Some friends from Malacca told me a long time ago

You know we Malaccans

When we eat barbecued pork rice, we need to pour the curry sauce on it.

It's coming

real

There's someone selling roast pork rice at night

Before, more than 10 years ago, the market was very good

Queue from this side to this side

more than 10 years ago

not now

Why does Aunty come to sell this kind of rice at night?

Isn't this kind of rice sold during the day?

I was young before

It starts selling at 5 o'clock

5pm

No. 5 a.m.

Then the nightlife people eat less and less

OK from 4 o'clock. 4 o'clock 3 o'clock

From 2 o'clock to 1 o'clock, then there is

What kind of nightlife in Malacca is so late?

Before that, was drinking

Shake feet

Later I also sold to MMU student

MMU student earlier

11 o'clock. Where did you sold these at early time?

Sold here

Sell it here

In the early days, we rented stalls

Now it's Babu’s time to push the cart.

We burn across the street

Burn it and bring it over

so I was thinking

Eat it at night. This is very heavy to eat as a midnight snack.

got used to

I'm used to it. I usually eat this for lunch.

So they told me that someone was eating barbecued pork rice at night

Yes, and it's only open at night

I'm a little surprised

So I used to die when I saw the light

Die in the light of day

so to eat your barbecued pork rice

I haven't eaten since noon

Not eating

I'm prepare to eat this

Barbecued pork rice. Barbecued pork rice

Come and make me a plate

OK

how to do it

How delicious

I'll just eat with you

OK

I make this one set for you to eat

I haven't seen it

Don't eat so much

You said you were full

You eat the side dishes

Yes Yes. Side Dishes

Don't eat so much rice

Amazing, I want to take a look

What is this?

This is fried eggs

Fried eggs

You match a little, it's really an egg

egg from chicken

Yes, I will order

Fried eggs

Not Tau Pok

No, it's fried eggs OK

Fried eggs and some roast pork for you

Do you dare to eat fat parts?

Dare to eat fat parts. My favorite is fat parts. Barbecued pork

Is the barbecued pork grilled or boiled?

Burnt over charcoal

My favorite thing to eat in Kuala Lumpur is the upper part of barbecued pork

This is the upper part of barbecued pork

The upper part of barbecued pork is just a bit like that

But it's different from Kuala Lumpur

Kuala Lumpur is huge

Yes Yes

Ours is like this

Then I will give you our star

special

Curry. with curry sauce

this

This is the legendary one

This is marinade. Mix it together.

some food

I first got to know it is through books

Then I kept wanting to eat but never had the chance.

One of them is this

Some friends from Malacca told me a long time ago

You know we Malaccans

When we eat barbecued pork rice, we need to pour the curry sauce on it.

I find it incredible

in our cognition

How could barbecued pork rice be paired with curry sauce?

And you are looking for barbecued pork rice stalls in the Selangor area

Rarely served with curry sauce

It's almost impossible to find this fit

Add one more sentence

we sometimes

came here to eat at night.

Eating barbecued pork rice with curry at night

What is this concept?

Isn't this what we eat during the day?

Why eat at night

So the production unit told me

We're going to eat this curry barbecued pork rice tonight

I came looking forward to it

I think

This taste can really represent Malacca

The whole presented

The taste is not too rich

Barbecued pork is already sweet.

This one with curry sauce

The curry sauce is not very spicy

And the colour is made less red.

So the whole tone looks

It makes you feel very appetizing

and

The way it does it is a bit like the Banjir we talked about

Just wet

It's like being poured with that juice

Then the boss lady was nicer to me again

She gave me a full meal

There are fried eggs again

It's that fried egg

You must eat fat roasted pork for this kind of rice

Fat roast pork

Then I prefer eating this kind of barbecued pork

It's just a little toasted

It's the burnt part

So just a plate of rice like this

Allows me to finish it in two minutes

What's her secret?

We need to ask the one beside

that keep watching us recording

Come here, please applaud

invite

Our sister Ah Lian of Curry Barbecued Pork Rice

Sister Ah Lian appears

Very important

This opening is so important

as a foreigner

I was actually reading a book and saw this dish

Mr Lim Kim Seng wrote about Malacca

There is a way to eat barbecued pork rice

It's for the curry sauce

I still remember it until now

So my first question is

Ah Lian. Sister Lian

as far as you know

Who started to invent this way of eating?

Who invented this way of eating

It should have been there from the past

It's just that we work with people

Learn to burn by yourself

Just open stall yourself

Start your own business like this

OK

Sold until almost an age

I haven't sold it in the early morning in more than 10 years.

So it used to be early morning

It starts selling at 1:00 or 2:00

Someone comes to eat. Yes

Is it human?

Is it a human? I need to think about it.

You have to think about it

That time was critical. I made all their money.

I forgot whether that money was real money.

You have to think about it

You want to give me some aftertaste first

People really come to eat

Should it be much?

a lot of

Almost half human and half ghost

Drunkard hahaha

Are drunkards half human and half ghost?

Shaking like this

Shaking like this

very special

I also want to thank them for coming

If they don't drink

How can I have business?

In fact, I don't know how to burn.

The boss behind the scenes

my husband

He won't run out

So what are you responsible for?

I'm responsible for chopping with a knife

You are the one responsible for cutting the meat.

and responsible for selling

Such amount

How quickly can it be sold out?

sold out

You open at 8:30

It will be until early morning

Because it's also until late at night

Until 3 o'clock

So now many people come over to eat at night

To be honest a little bit

Things are a bit worse now

Otherwise more

You stand and cut until the end.

Late a bit

There will be people like this at 12 o'clock

Many people will use their own life experience

Or some thoughts on life diet

To judge the quality of a food

Maybe we don't need to be so hasty in making judgments

Can we be a little more even?

Take a moment to taste it

Because each place nurtures its own inhabitants

Why is local food cooked like this?

Why

We tend to use a seasoning like this

Why do we use such a side dish?

Maybe it's all related to our local culture

food

It is also closely related to the ingredients we obtain nearby.

And if you haven't observed it first

Or taste it

If you judge too quickly

Could it be that you missed the good taste of Malacca?

Hang Li Poh's Well this place

In fact, I want to go every time

I'm also asking myself

Go to a kopitiam like this

What kind of taste are you looking for?

Because we all know the kopitiam

Or we commonly call it Kopitiam, right?

They all have some food in common

Then you go to every place and look for these kopitiam to eat

Some people say he feels a familiar feeling when eating

But every time I go to eat

wants to find some different tastes

Boss lady, are there any more?

I want to eat fish noodles

What kind of noodles are used for fish noodles?

Use yellow noodles

Fish balls and fish cakes, or you can also have wonton noodles

OK

Because our wonton noodles are relatively old.

boss

Ha ha ha ha

I have been selling it for more than 40 years

Selling wonton noodles for 40 years

You usually use what noodles?

Okay, let me eat the thin noodle.

Can

One thin noodle

Yes, I eat spicy. Just mixed it in food.

More than 40 years

Did you learn it on your own before?

I'm chiefly

Take your time and look.

Just keep eating

Then see how others do

Then do yourself

Start research and development yourself

Yes, yes. I don't even know how many cans I poured.

Mix it in and out

Throw it out if it's not suitable

Just pour it all out

Ha ha ha ha

Where are your place of ancestry?

Hainanese

Hainanese Ah Go

I'm from here too

I am Wanning

Wanning Wanning

Wanning Ah Go

Make this wonton noodles

I'm not afraid anymore

(The subtitler has given up)

it is me

I remember

So special

that is

I've actually heard people say that Hainanese people don't know how to make wonton noodles.

They said we can only make chicken rice

I think this is prejudice

So they ate my wonton noodles

they have nothing to say

I'm not talking about how delicious it is. But it's good to eat it.

It's definitely edible

Otherwise I could have done this for more than 40 years

I'm still like this, then here you are

Our hall number should be hung here

Wanning hahaha

Wanning wonton noodles

Kill to fame

My son and daughter don't want to take over.

young people nowadays

Don't accept this kind of thing

Too much work and greasy

Nowadays, everyone has to sit in an office

Wear a tie in an air-conditioned room, no need to wash dishes

(Subtitler)

(again)

(offline)

There are always unexpected discoveries

This is an unexpected discovery

Hainanese

And he's from Wanning also

Hahaha

In order to prove that we Hainanese can make wonton noodles

He chiefly and ate a lot of food

Then constantly adjusting

That smell of soy sauce

because we know

The soul of wonton noodles is the soy sauce

So my uncle

We Hainanese folks call each other Ah Go.

He concocted this taste himself

then he said

Don't think that we from Wanning, Hainan

Can't make wonton noodles

You see, I have been selling it for more than 30 or 40 years.

And he secretly told me that you'd better not come to shoot

because I can't do it

Hahaha

As soon as he moves here, I will come here with him

Because I'm used to this taste

just like

What we call it is that we are used to this taste.

So I will follow him

I think it's personal taste

It's like we like this thing

But why do some people dislike it?

I just like that kind of thing

That's why I like to eat his wonton noodles

So wonton noodles are also good

or other food

In fact, how to judge whether it is delicious or not?

That is still a relatively complex and difficult issue

The colors just start to quarrel.

We talked about the black and white factions on this show

Then when I arrived in Malacca, it was neither black nor white.

So Malacca as a middle ground

There are white factions and black factions

There is also the neither black nor white faction

Hahaha

But I still think a noodle is delicious or not

and me in the process of this interview

the joy of discovery

more relevant

Because I often feel

My palate is quite tolerant.

I don't tend to preset something first.

A kind of wonton noodles called delicious noodles

Let me give you an example

I just started going to Hong Kong to eat

Hong Kong wonton noodles

I find it extremely unpalatable

Why it's noodle so hard?

Hardly, they also told me

This is the taste of real wonton noodles

The noodles are a little bit stiff.

Then you get that chewiness when you chew it

But after this kind of noodles arrived in Malaysia,

becomes softer

The hard one tastes better

ot the soft texture

From the perspective of Hong Kong people

They will think

Is this a variant?

But we are used to eating soft noodles when we go to Hong Kong

Is it undercooked?

So I think every noodle has its own taste

Aunty

The hand-torn noodle (Mee Hoon Kueh) you sell are made by kneading

Kneaded, made by hand

I want a bowl

But that

A little less Mee Hoon Kueh

Half would be fine

Soup and everything else

As usual

How many years have you been selling?

More than 10 years

Did you invent this yourself?

yes

My mother is like this too

I think we were all like that in the beginning

Mom started to do it

And then we will do it ourselves

I will do it now too

So I want to eat what you cook

Hahaha half is fine Aunty

eat slowly

OK OK OK

Has the taste of mother

This aunt

She insisted on using a porcelain bowl to make the Mee Hoon Kueh

Bring out the Mee Hoon Kueh

when I saw

I'm a little touched. It's rare to see

I can still insist on serving it out in this porcelain bowl

it is known

The porcelain bowl is suitable for keeping the noodles warm

It is very important

From the soup to the chewy texture of this Mee Hoon Kueh

In fact, everyone has their own way of eating it.

Some people prefer a chewier texture.

Some people are more Q-sense

Maybe it's because I think it needs to taste chewy.

Some people think he eats it more densely

If you think so

Those teeth won't bite hard.

This is also

But no matter which kind

It's one of them

Inside an ordinary Malaysian family

Probably the first noodle-type food made

In my memory of growing up

I often find

As long as mom starts making dough

That means we eat Mee Hoon Kueh

So for me Mee Hoon Kueh

It's a mother's taste

mother's taste

Those bowls of Mee Hoon Kueh

All I eat are familiar home-cooked flavors

So I often feel

Mee Hoon Kueh is probably the closest to our home-cooked food

Everyone can make this

Then everyone can start their own business

in hawker center

Or at the deli stall

Or open a stall that sell Mee Hoon Kueh in Kopitiam

So what do you think it feels like to eat Mee Hoon Kueh?

Of course it's homely taste