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@@harshabahardeen8202 you should be able to get at most Asian supermarkets. If you live in Melbourne try Richmond near the city, or even at Southern Cross train station, I’ve bought it at the Asian supermarket next to Coles. It’s usually in the dried packets section on the shelves.

@@katton5740 ..yes..each types of noodle we find in Penang is good. I love them all 🤭🤣

@@katton5740 …you should be able to find laksa leaves in few places 😊 heh ko is a little difficult to find depending on where you are.

@@danielkamph7046 …it wasn’t a big deal for me after swimming in the pools with the broken tiles. I got used to it after couple of days. The pool attached to our pool room wasn’t cleaned when I checked in. Water was a bit murky. In between tiles filled with algae. I was hoping it will be cleaned after 1-2 days but no one came until I took some videos and went down to the reception to complain. They responded immediately and sent someone to scrub and vacuum the pool. It was better the next day. I only used our room pool for dipping and the main pool for swimming. We stayed 9 nights. After the 3rd day, I tried not to look for the flaws but try to enjoy what’s good about the resort. The daily long swim in the biggest and longest pool I’ve ever swam, the daily free activities, the complimentary bike and kayak, the beach which is very private as there’s no other beach hotels nearby, the daily free shuttle that runs on set timetable to Bang Niang market and Khao Lak town, no running and screaming kids because the hotel has a policy of no young kids, not crowded even hotel is almost full, no noisy and rude Chinese (from China) tourists because there is no big shopping malls for them 🤣, and the friendly staffs. It’s also easy to meet other tourists as most staying there for more than a week and everyone seems nice and relax. The resort is old. We were told it’s 10 years old but we reckon it’s more than 10 years old with the room furniture and interior decor with dark wood furnishing. The main compound also look old and dated which needs work. But I guess that’s the charm of this place. When we were there, there were renovation works at the main restaurant. After a while I don’t notice them. My eyes were mostly drawn to the coconut trees and pine trees soaring into the sky. One thing you must know is there are 5 separate buildings for the rooms. I wasn’t happy with the first room which was dark and old and located too close to the main lobby. I looked at 2 other rooms in a separate buildings which has more open space and natural lights and feels more private and quieter. Personally I think a pool connected to the room is a nice idea but not necessary. To sum it all, we had a nice, pleasant and relaxing time at The Haven. Cheers, Victor

@@foodtripwithvictor thank you for your thoroughly response, I also believe they try to keep that old charm with dark wood in the rooms etc, but when you say you got used to swim in the pool with the missing tiles ? Is it that many tiles that are missing ? Like big tiles everywhere or just a small one here and there, pool is the main reason we booked this hotel so that’s the least part I want to be disappointed in xD thanks !

@@danielkamph7046 ..some small broken tiles here and there. You won’t notice them unless you’re looking for it. I only saw them when I was swimming with my goggles. You will love the pool. It was never crowded in the pool. Most guests lounge on the deck reading books or having drinks at the pool bar.

@@foodtripwithvictor this is the perfect answer :) thank you I feel confident booking this hotel with my family :)

@@danielkamph7046 ..enjoy your holiday. If you can, get the bicycle and ride to the local temple as in my video. It’s a beautiful temple. I went after breakfast so it wasn’t too hot and humid yet. Non touristy and locals praying. I felt peaceful there 🙏

Thanks for correcting me. It looks so similar to baby spinach leaves. I've learnt something new. "Sayur Manis" I guess it would literally translate to English as sweet vegetable 😆. Google and it's native to Southeast Asia. Unfortunately I can't correct that in my video as it's been uploaded. I have updated my description so hopefully others won't mistaken it as baby spinach leaves like me. Cheers, Victor

@@francisinghels9765 ..definitely more things to see, do and eat in Phuket old town. Takua Pa old town is authentic not touristy. I should have visited on Sunday.

@@francisinghels9765 …thanks for the tips. Surin islands look amazing from googling 😊 is the good weather in Khao Lak around Jan-Apr?

@@maryjayne8746 you’re welcome. Yes that’s correct. I went there mid of last month in July. That part of the sea was rough when I was there. It wasn’t calm for the week I was there. I was told the sea is more calm during the dry season between Jan-Apr 😊

@@foodtripwithvictor Good to know. Thank you so much. I am trying to join family that is already booked and waiting to hear from the resort. Fingers crossed they can make a room available.

@@maryjayne8746 you’re welcome. Hope you get a room and enjoy your vacation there. Cheers, Victor

@@kennySg101 ..thank you for sharing your knowledge on how it’s done in China 🙏😊

@@stever456 ..Moy Ploy is a good brand for Thai curry paste. I’ve use them myself. Did you mean “panang” curry? Not Penang 🤣 probably auto spell check used your most frequent typed word and changed your panang to Penang 🤣..I’ve found out that panang curry originated from southern Thailand and that in Khao Lak ie Phang-nga province where its most popular. Best to cook with prawns. Try that next time if you eat prawns. Oh yeah..we can get carried away with the fish sauce 🤣..it would be very salty and strong. Try again next time with less fish sauce and add some brown sugar to balance the saltiness 😊

@@foodtripwithvictor I’ll remember that thanks 😬👍

@@foodtripwithvictor I’ve noticed everywhere it’s spelt Penang 🤔

@@stever456 are you talking about this brand curry paste you’ve used? www.thai-food-online.co.uk/products/thai-panang-curry-paste-400g-maeploy It is not a “Penang” curry paste. It is a Thai style curry.

@@foodtripwithvictor ah yes, know what you mean they are Thai ones. I do have some Teans Gourmet rendang paste 👍

@@obasan6788 thank you 🙏 😊

@@rikkibalnegg1 thank you 😊

@@yttean98 the Hokkien Birthday Noodle is that the same as Hailam mee? Because to me the hailam mee tastes somewhat similar to Hokkien Char..and there is a place in George Town where people go and eat called “The Lighthouse cafe” on Penang Road next to Cititel hotel. Have you been there? Khao Lak is a coastal town in Phang-nag province southern Thailand. Most tourist fly to Phuket airport and then travel there by road either by taxi, private car, bus. It’s about 1.5 hours drive. It’s quieter than Phuket and most tourists go there to relax and stay by the beach looking towards Andaman Sea. There is no big shopping malls. Hence, almost no China, Russian and Arab tourists 🤣. Khao Lak is where it was badly destroyed by the 2004 tsunami. Look it up in Google map.

@@foodtripwithvictor similar style of cooking I know I cooked both before. Taste is different.

@@yttean98 are you passing your cooking knowledge to your children? Sayang if not. Hard to find traditional tastes nowadays

@@foodtripwithvictor There are already TOO many cookbooks, even Nonya ones, even more cooking lessons on CZcams. They don't need me to tell/teach them. I learn all my tricks from above and watch Hawkers.

Thanks for the comment enlightening us on the blue boat.

@@stever456 …🤣🤣🤣 that’s hilarious Steve. Thanks 😊

@@foodtripwithvictor Not joking Victor, your area of the world is amazing and has been ravaged in the past by white explorers. I’d just love to come and seeing this food and learning to cook some of it makes me want to come. If I do win I’ll be knocking on your door then you can teach me some Malay. Nepalis loved it when I told them their country was great and food better than English 😂😂👍

@@TT-sw2zb ..thanks for sharing your experience and knowledge 🙏

@@josephgarote6951 you’re welcome ☺️

Thank you 🙏 glad you like my videos and thanks for watching them. Re the website links, I have updated with the correct url. Thanks. It should work now. Cheers, Victor

@@Viral-Food-Travel-Channel hello! 👋

@@patricklee2799 ..not a bad idea except I don’t have a garden. Have you tried growing in a pot?

@@herbmarsh8519 😂 thanks ☺️ 🙏

@@durarara911 …thanks. Yes, I am sure it will be fine. I would usually advise people if they haven’t tried a fermented shrimp paste is to add a little first and add more if necessary. In case, the smell and taste a bit strong for them 🤣.

😂 you’re welcome. Same in Australia. When it comes to laksa.,it’s curry laksa that’s what they know. But our Penang laksa is different and special 😊. Thanks for sharing with your friends. Victor 😊

@@yttean98 ..it’s good for the cold winter days in Melbourne

Where can you get the bunga in australia ? I'm based in Canberra and need to travel to sydney to find it. Not sure where.

@@reubenkhj4296 …I haven’t bought in Sydney before but I would think you can find it at Asian supermarkets in Chinatown that sells Malaysian/Singaporean brands and products. Look in the fridge/chilled sections. That’s where I found bunga kantan in the chilled section in Melbourne. Good luck hunting it down in Sydney Chinatown 😊

To save you time,show the staff a photo and if they stock the ginger flower bud, they will tell you. Otherwise move on to the next Asian supermarkets.

@@reubenkhj4296 a few Chinese grocery shops(not many of them). If you are around the Glen Waverley area in Melb. try the Chinese grocery shops along Kingsway way. They(Bunga K.) comes in frozen package from Malaysia. You can also buy the Laksa sauce in Frozen package as well.

@@beatrizanzaldo7097 …thank you 😊🙏

You’re welcome. Thanks for watching my video. Yes, dried shrimps gives the meat ball an earthy umami flavour together with shiitake mushrooms and sesame oil. Cheers, Victor

You’re welcome. Thanks for trying out my recipe. Cheers, Uncle Victor

Thanks 😊 for letting me know. I’ve updated with the correct url now. Cheers, Victor

Welcome…glad you have tried my recipe and sedap for you 😊👍

Thanks Steve..you always make me laugh reading your comment. It’s a good thing 😊

@@foodtripwithvictor Your welcome Victor, I love watching Nepali cooking and Delhi Food Walks and others. Seeing how they cook such amazing food in villages on the floor and I know first hand how tasty it all is for me is just a draw to that country. I’ve also noticed that in Nepali celebrations they fly the flag of both countries which is so respectful. I really wish there were TV shows in the UK that showcased all these special dishes and the local areas like in your videos and others I’ve seen in detail not just jumping about so quickly. It’s all so interesting, and amazing how people such as yourself speak such clear English and even in Nepal shop signs are in English and Nepali even though there’s no white people there 😂😂 I went to a proper Malaysian place in Birmingham China Town, the food was amazing and blew my head off 😂🥵 Really hope your mum is still ok, and always tell her her traditions and food are amazing. Just because Britain is seen as an elite country 🤔 doesn’t mean it is, people are so lovely and hard working in Asia from what I’ve seen 👍

Wow Steve! Thanks for sharing 😊

I’ve done some past videos and shorts.

It depends where you come from and whether you have a peranakan lineage in your family or not. Asam pedas is a nyonya family recipe for Peranakan Cina in Penang. For my viewers who don’t know what is the meaning of “peranakan”. It is a term used for early Chinese settlers who adopted local Malay culture in their food when they intermarriage with Malays centuries ago. So you are right when you said it is a Malay dish originally, which to be more precise it came from Indonesia. Like any family dishes cooked at home, there are going to be variations on the ingredients used. As for “gerang asam” not “geram” it is not a quintessential dish for the Penang nyonya. Maybe in Melaka. But certainly not in Penang, and you should know if you are a Nyonya is that the Peranakan food in Penang, Melaka and Singapore can be very different or taste similar and called differently. It does not make the dish right or wrong just because you disagree with the name.

That’s right. Rarely find in a restaurant menu as it won’t be same if made in big pot with ingredients blended rather than pounded.

@@foodtripwithvictor "Pounded" rarely now all blended now does not taste the same. My Mum is a Nyonya. I saw how she cooked.

You don’t have to, but you can if you want to. Just to brown the chicken. Obviously it’s going to be an extra step. As for the website links,I’ve corrected them now. Reason old links don’t work anymore because I’ve decided not to renew the paid site. Cheers, Victor

🤣🤣🤣..thanks. That’s my intention 🤭

Wow, this is excellent information for me and my viewers. Thank you 🙏. You’ve given us a guide on the power range knob. Based on the percentages on optimal settings, I have converted the percentage to the heat power range. The heat power ranges from digit 0 to 99 with maximum heat of 2100 watts. 588 watts = 27-28 672 watts = 31-32 882 watts = 41-42 Excellent tips! Thanks. Cheers, Victor

@@foodtripwithvictor most important thing is to use "always on start" lid on pots or pams for fastest heat up. I am glad I could help. Brilliant review from you btw. Keep doing like this....cheers

Thank you 🙏 😊

True…eating bitter gourd is good for us