>> The majestic brown eagle, proud symbol of Langkawi, a group of 99 islands off the northern coast of Malay Peninsula.
Officially known as the Jewel of Kedah, this island is a home to pristine beaches, sprawling mangroves, and lush rainforest.
This is a prime holiday destination for all.
Let us soar like an eagle next on "Taste of Malaysia with Martin Yan."
>> "Taste of Malaysia with Martin Yan" is brought to you by... >> Yeah, yeah >> Circulon cookware.
Circles for life.
>> Monogram.
A full line of professional appliances designed for food and entertaining enthusiasts.
By Melissa's.
The freshest ideas in produce.
By Granite Expo.
Offering a wide selection of cabinet and countertop solutions.
And by B&G Group of Malaysia.
Building Malaysia's tomorrow.
>> The ferry from the mainland is about a two hours ride.
There are actually 99 islands that make up the Langkawi.
But the main attractions are mostly on this big island.
Seeing that this island is a well established tourist destination, I'm hoping to discover something unique, something different, something off the beaten path, a real hole in the wall.
When I said I was looking for a hole in the wall, hey, I wasn't kidding.
"Hole In The Wall" is actually the name of a local, popular restaurant on Langkawi.
This place is actually easier to find when you sail here on your own boat.
When I can afford to buy my own yacht, this will be my first port of call.
After sailing around, finally, I find this Hole In The Wall Floating Restaurant and Fish Farm.
This is horseshoe crab.
People in the gourmet world, like, love to eat the egg, but this is not in season, so there is no egg, so we got to let it go.
Mmm!
What is this?
>> This one is tiger snail.
>> Giant tiger snail -- and it's slimy here.
>> Yeah, yeah.
>> Yeah, so this way they can move about very freely.
It looks like the skin of a tiger.
Look at that.
>> Yeah.
>> Huge, nice, and the muscle is absolutely delicious, sweet, tasty and firm.
I love it -- and I'm gonna use this for my dish today.
Now I'm with Chef Marcelia Mera.
How are you, Chef?
You've been cooking this for how long?
>> 20 minutes.
>> Is it ready to take it out?
Look at this -- when it's cooked they shrink a little bit.
When it's fresh they look like this.
Once you get it, then you have to take it out, right?
Wow, look at this beautiful... Now, this is the part that -- This is the sack.
There's the lung and intestine, all of these, and this is the meat, okay?
So, let's cut it up -- cut it in half.
Okay.
And then cut it in half again.
>> Yeah.
>> Yeah.
And that -- Oh, you slice it like that!
>> Yeah.
>> Oh, good -- very thin slices.
Very good.
I can do this for you.
Slice -- very thin slices, very thin.
When this is all cut up, we'll put it in this bowl.
We dice everything, right?
You cut up some mango.
I'll dice the tomato.
Then this is -- You also put this in?
>> Yeah.
>> It's Chinese celery -- okay, if you want.
And I also would like to use a tiny bit of green onion.
This is all the vegetable you need to make the dressing.
So, we have fish sauce, sugar, salt, then I cut up some shallot, so this way it's gonna be very tasty.
Okay.
To make it light, smooth, put a tiny, tiny little -- Malaysian palm oil.
Okay.
Good.
It adds extra color.
You got to put all of these sliced tiger snail -- jumbo -- all here.
I toss it, I toss it -- beautiful.
And then put it -- hold on to this.
You can put it back right here.
This is the container.
This is more authentic.
Yeah, put it -- >> Okay.
>> Yeah.
Look at that.
This is so beautiful.
You squeeze some lime right over here.
This is it -- very simple, very good.
I'm so happy to be able to find this Hole In The Wall Floating Restaurant and Fish Farm.
I learned so much from Chef Mera, and I hope to come back again to learn more from you about how to prepare the freshest seafood in this whole area.
The island of Langkawi has so much to offer as an island resort that attracts many international visitors around the world, and it is not surprising that there are so many international cuisines on the island menu from restaurant to restaurant.
However, I happened to stumble upon a little beachside bistro where I discovered this perfect island recipe.
We're gonna do a very, very simple island Langkawi pomfret.
You can use any fish.
You can use bass, tilapia, anything, but this is what makes it different.
I'll make a sambal, okay?
Chili, okay?
I'm gonna make sambal.
Chili, a lot of chili.
Okay?
And then a lot of shallot, and I chop this up.
And then also galangal.
This is galangal.
You cut them all up, garlic, lemongrass, and all of these will make a sambal.
Sambal means "chili paste," okay?
So, I crush this...
I cut it up...
I slice it up, because I'm gonna do something different.
I'm gonna grill this.
I'm gonna grill this over here -- grill this.
The rest -- I chop them all up, and I put them in this food processor right here.
And all of these galangals -- very, very fibrous.
So when you cut them be careful.
Don't just cut them like this, but put the knife on top -- go down, so this way you can never cut yourself because it's so hard.
It might slip in your hand.
Okay, put it in here.
And then I'll cut this also into little chunks like this -- big chunks.
And also, after you touch chili with your hand, make sure you wash your hand.
And then here -- I have a belacan here.
Belacan means "fermented shrimp paste."
This is in a block.
So, what I'm doing is I grill this -- so, this is beautiful, and this is nice, and I grill this -- I grill this.
And this is done, and I also put them all together.
You see this?
The steam comes out.
Also put it right here, and this is gonna be amazing.
And then I chop this up.
On.
[ Processor whirrs ] Good.
Done.
It is so perfect.
Let us show you how beautiful it comes out -- nice and pasty like this.
Very good.
And then you cook it.
Put a tiny bit of oil here.
Not much, just enough.
We cook this until you see oil floating, okay?
Perfect.
Use medium heat to cook it.
Once it's done, you let it cool down a little bit, okay?
And then you stuff it.
Now, here -- I have a fish here -- you stuff the fish.
Open it up, clean it up -- If you want, you can put a tiny bit of cornstarch if you want just to make sure they stick and also they don't have any moisture.
I put this over here -- just help it move, stuff all the way inside, okay?
Nice and smooth inside, then you close it.
After this is done...
I'm gonna grill this.
Brush a tiny, tiny bit of oil -- a tiny, tiny bit of oil, brush.
One fish on this side, okay?
And one fish on the other side.
Okay?
We pan fry this, grill mark, and continue to cook.
So, you can do two things at the same time.
In the meantime, I'm gonna turn this upside down.
Beautiful.
Look at this.
Nice and hot and grilled.
Now... the oil is coming up.
If you want to make it really nice and shiny, put a tiny, tiny bit of oil in -- not much.
Let's check it out.
Beautiful.
Look at that.
Now, we're gonna serve these.
We have a couple of -- This is lemongrass on the bottom.
A little lemongrass on the bottom, because it's very flavorful, okay?
And then I'll put the fish -- one, on this side... and then one... Look at how beautiful.
>> That's gorgeous.
>> It's so good.
I'm gonna serve these.
Now, this is amazing.
This is it.
Grill or pan fry pomfret stuffed with sambal.
Sambal is king in many parts of Southeast Asia.
It perks up your taste bud like nothing else, and it's really not that difficult to make, either.
So get yourself some red chili, fresh shallot, garlic, fresh lemongrass, fresh, fibrous, galangal, and a little fermented shrimp paste and the party is on.
You are now the king of the beach.
Enjoy.
Langkawi has a rich geoheritage.
This island first rose from the sea some 220 million years ago, making this the oldest landscape of Southeast Asia.
The Langkawi chain makes up one big UNESCO Geopark.
The rich geographical heritage with all its indigenous species of plants and animals is something that the United Nations wants to preserve.
Hiking around the island can be thirsty work, so a stop over at Padauna Key is a good idea.
Besides, you can hardly pick a more pleasant place for refreshment.
Just imagine -- This place was once a quiet fishing village.
Now it's a five-star playground for yacht owners and a swanky crowd.
Hey, many tourists come over here just to stare at these boats.
I know.
I'm one of them.
Look around here -- It's a very nice, rich rice field.
But this place is also a country dining Mecca.
You can dine traditional Malaysian style in outdoor pavilions.
We are in the middle of a golden rice field.
The restaurant serves traditional Malaysian food with rice as a main ingredient.
Everything is about rice growing and rice on the plate.
I'm in the beautiful Seashells Restaurant at Laman Padi.
with my good friend Chef Ishak.
I am so curious why you set up this restaurant in the middle of the rice field.
>> The first time I come in there, I just look at the surrounding of paddy -- >> Yeah.
>> I'm so very happy, very proud.
Then when I come there, I think that is the best place for me.
>> Then people can feel, can see the different stage of rice growing, from the very young, the shoot, to the harvest time.
>> Yeah.
>> Wow -- good education for everybody.
>> Yeah.
>> Chef, I'm curious -- How much rice to make one bowl of rice?
>> This is a simple -- I'll show to you -- That is one bowl of rice.
>> Wow, this is a lot of hard work, a lot of sweat.
>> Yeah.
>> So, never, never waste one single grain of rice.
It's a lot of sweat, a lot of hard work to just grow -- enough rice to make one bowl of rice.
So, Chef, explain to me what you serve here today.
>> The nasi kukus.
The meeting of steam -- We got the herb, the smelly herb is right there.
You've got the lemongrass, you got the coffee leaf, you got chili.
>> So, explain to me, what kind of soup is this?
>> This oily soup is clear soup.
>> What is this?
>> This is tropical leaf.
This is one of -- this is very popular, this one.
This is called lamb shank.
>> Well, how about that one?
>> This is the most -- the smell, this authentic food -- It's called cashew nut fruit.
>> Cashew nut fruit.
>> Yeah.
>> How about the fish?
>> Okay, the fish is -- like, that is a sea bass.
>> Oh, that's sea bass?
>> That's sea bass.
It goes with the sauce here with the chili, tomato, turmeric, something like that.
>> Oh, now we can enjoy.
This is rice grown right here, cooked with fresh herbs and spices and the little baby shrimp.
I'm gonna try cashew nut fruit.
>> Yes.
>> Mmm.
It tastes really good -- nice and soft.
And also, I like the sauce because you've got sweetness, tanginess.
>> Yes.
>> You've got all the fresh herbs and spices.
It just melts in my mouth.
Look at the fish!
Turmeric rice powder coated as a batter and dip the fish in, and you deep fried it.
Mmm!
Delicious!
I'm so honored today... >> Yeah.
>> ...with a master chef, Chef Ishak Othman of Seashells Restaurant at Laman Padi.
[ Speaking in native language ] >> Secluded in the Northwest corner of the Langkawi island, it's the five-star resort -- The Datai.
Today I want to show you something that I ate in Pavilion.
I'm gonna show you how to do the Thai-style Seafood Trio Salad.
You have shrimp, you have scallop, squid.
These are the main ingredients, okay -- and cilantro.
I only use the top, chili, chop it up -- garlic.
Garlic, okay?
I crush it.
Boiling water, scallop right here.
The shrimp, fresh and light -- all of these chopped, stuffed, right in this mortar and then we're gonna chop this up.
All of these ingredients right here -- fish sauce, and then squeeze the lime juice.
We mix it right here.
Look at that.
This is so beautiful.
You have this Thai-style, spicy seafood salad.
Hello!
How are you?
>> All: Hello!
>> Welcome, Chef Yan.
Welcome to Crystal Yacht Holidays.
>> I am happy, excited to be here.
>> Oh, that's great.
>> Ryoko, I'm so happy to see you again.
If I am a tourist, what do I expect when I get on board of this wonderful cruise?
>> It's beautiful water, calm, and the beautiful, greenest islands.
>> Yeah, the beautiful island.
Chicken wings -- Oh, beautiful!
We are barbecuing in the beautiful water of Langkawi.
Now, this is all nice and ready.
We're barbecuing the chicken.
This is chicken satay.
This is beef sausage.
Onion, tomato and green bell pepper.
Look at that -- you can see.
It's all done.
>> And this one is beef rendang.
It was really famous.
>> This looks really interesting.
It looks like a tofu.
>> Yes, it's a tofu.
>> What is this?
It's very interesting.
>> Yeah, it's a... >> Is this cabbage, pickled cabbage?
And this is pickled -- >> Cucumber with pineapple.
>> Pineapple cucumber -- It's gonna be very appetizing.
Here we have the whole fish.
Look at that beautiful fish right here.
Now let's dig in and enjoy this sumptuous buffet prepared by Chef Muhammad, a young, talented chef.
>> Ryoko, thank you so much for such a wonderful day on the sunset cruise.
Now it's time to taste chicken satay.
Mmm!
I love the sauce.
This is beef sausage.
Mmm.
Is this made locally?
>> Yes, it is.
>> Very delicious.
>> Yeah, it is.
>> It looks like they have some Malaysian fresh herbs and spices.
>> Mmm!
>> Very unique.
My favorite -- chicken.
>> Oh!
>> Barbecued chicken.
>> This is our signature.
>> Your signature?
Let me try your signature.
Mmm!
Delicious.
Everything's so wonderful.
This is such a beautiful area.
It's probably one of the most beautiful, most gorgeous places on Earth, the Langkawi Island.
The sun is low on the sky, and the wind is gentle.
It is a perfect way to finish a day and start the evening with a sunset cruise.
This is my first Jacuzzi -- in the wide-open sea.
I've never done this before.
You got to have courage, but you know what?
The water in Langkawi is so warm and so comfortable.
This is the best Jacuzzi experience I have ever had.
I'm gonna try it again if I have the courage -- but I don't.
After an enjoyable sunset cruise and a delicious buffet dinner, time to walk off the calories.
I'm gonna check out the Pantai Cenang -- the night market around here.
This is the famous Cenang Beach.
Langkawi is a shoppers' paradise because it is a duty free zone.
The bargains are made even greater without tax.
If you love sports and the great outdoors, you'll never get bored around here.
I'm thinking about snorkeling in the morning, parasailing after lunch, or maybe paramotoring.
This is powered paragliding or called paramotoring -- the first time I've ever tried it in my entire life.
I'm excited, curious, but I'm also a little bit nervous, so wish me luck.
If Yan can fly, so can you.
Join me next time for more "Taste of Malaysia with Martin Yan."
>> You can visit our website to learn more about Martin and his travels, get information about upcoming events, find and print selected recipes, provide e-mail feedback, and more.
It's all at yancancook.com.
"Taste of Malaysia with Martin Yan" is brought to you by... >> Yeah, yeah >> Circulon cookware.
Circles for life.
>> Monogram.
A full line of professional appliances designed for food and entertaining enthusiasts.
By Melissa's.
The freshest ideas in produce.
By Granite Expo.
Offering a wide selection of cabinet and countertop solutions.
And by B&G Group of Malaysia.
Building Malaysia's tomorrow.
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