♪ ♪ >> I was so privileged to be invited to the Malaysian National Palace in Kuala Lumpur as a guest.

This is Istana Negara.

This is the official residence of the reigning monarch.

It is a magnificent residence befitting a king.

♪ ♪ ♪ >> "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.

>> Malaysia is a constitutional monarchy.

It is also a federation comprised of different states, each ruled by a separate royal.

Every five years, these rulers gather to elect the next constitutional monarch and the official head of state of Malaysia.

Currently, the crown is held by the Sultan of Kedah.

His current reign is actually his second, and it is a historical first in the history of Malaysia.

I'm so looking forward to cooking with the Queen.

I'm excited.

And, look -- This is the grandeur of all the palaces.

Look at the design, the structure.

This is magnificent.

♪ Behind me is the magnificent National Palace of Malaysia.

The King and the Queen actually live here, and I have the honor to cook with the Queen, Her Highness, and she's going to show me a couple of her favorite dishes.

Mmm, I better hurry up to set up the cooking stage.

I can't wait.

♪ [ Speaking Malay ] >> Yes.

>> It was truly a privilege, an honor to be invited to the National Palace and learn something from you.

Today, Tuanku is showing me how to do something really, really unique, very, very traditional, and it's also your favorite.

>> Yes.

Today, we have two dishes.

One is -- Stewed lidah is beef tongue, and another dish is serawa durians.

>> Yeah.

>> That's sweet coconut durians.

>> Oh, that's good.

>> Ah, good, yes.

>> So you have durian here.

>> Yes, here.

Yes.

>> The king of fruit.

We are boiling some beef tongue here.

>> Tongue here, that's right.

>> Yeah, wow.

Beef tongue.

Look at this -- beautiful.

About 1 CM thickness.

>> Yes, it's nice.

>> Yeah, good.

>> Yes.

Okay.

>> You got -- This is thick soy.

>> Yes, that's right.

>> Yeah, very thick.

This is not the regular soy sauce.

>> Yeah.

>> It's dark, thick soy sauce, to give that nice, caramelized color.

>> A bit of salt, yes.

>> Time to salt and balance the flavor, because this is very sweet.

>> Sweet, yes.

Right.

>> Yeah.

Toss, toss, toss.

White pepper.

>> White pepper.

>> Yeah, and look at how dark this is already -- Wow.

>> Yes.

>> And the sugar is good because the sugar, when you fry them, they caramelize it, right?

>> Yes.

>> Until they're nice and -- >> You marinate about half an hour or 20 minutes.

>> Yeah.

We'll set it aside from here.

So this is done.

>> Potato and carrot.

>> Okay.

>> Yeah?

>> Here, and then we'll slice this.

>> Yeah.

>> I learn it from you.

You are fast.

[ Both laugh ] I learn from Tuanku.

>> You have to fry it first.

>> We're using the Malaysian palm oil.

>> Yeah, Malaysian palm oil.

Exactly, that's right.

>> Beautiful, very healthy cooking oil.

You do it until they're nice and golden brown... >> Yes, golden brown.

>> ...and then they caramelize.

>> Yes, that's right.

>> Let us take this out.

>> Our potatoes.

>> So, this is potato.

This is good.

Yeah, this is nice and golden brown.

And let us take it out and put it right over here, and then we will deep-fry this, one at a time.

>> One time.

Okay.

>> Yeah, see?

Very good.

>> Beef tongue is already tender.

>> Yeah.

>> So we have to fry to make it more crispy.

>> Yeah.

Put a tiny bit of the clove.

>> Clove.

>> Cardamom.

>> Cardamom.

>> Star anise, cinnamon stick.

>> You have to mix with the... >> Ginger.

>> ...ginger.

>> Yeah.

>> And then garlic.

>> Garlic and shallot.

>> And shallot.

>> So, we will put this on one side.

>> Yes.

>> And this one is already done.

>> Yes.

>> Beautiful.

This is interesting.

This -- Tuanku combined fresh spices and dry spices together.

>> Yes.

>> Look at that.

Nice.

Okay, next.

>> Now we can put this... >> This?

Okay.

And we're gonna do it like this?

...listen to the direction of Tuanku.

>> [ Laughing ] Thank you.

>> This is good.

Look at how beautiful.

>> Now you put the soup.

>> Oh, more, more, more, more.

Perfect.

>> Yes.

Okay, thank you.

While the beef tongue boils... >> Then we can cook this.

>> ...we can cook this, yes.

>> Yeah, definitely.

Now, these are the Musang King.

>> Musang King.

>> Musang King -- the best -- >> Very special durians, yeah.

>> Very special, yes.

And it's pretty expensive and only grown in Malaysia.

>> In Malaysia.

>> This is coconut milk with Musang King durian... >> Yes, okay.

>> ...the king of fruits.

>> And then you need to put the pandan leaf.

>> Pandan leaf.

Yeah, a tiny bit of salt.

>> Yes.

>> And then...?

>> And then the sugar.

>> Sugar.

Yeah.

>> Yes.

>> Yeah.

>> Six soup spoons, yeah?

>> Yeah, and bring this to a boil.

>> That's right.

[ Boiler clicks ] So, you have to stir until the gravy become thicker.

>> Thick, smooth, and creamy.

Very nice.

Already I can smell the aroma of the coconut and the durian.

>> The durians, yeah.

>> Oh, wow.

Let me give you a hand.

>> We need to put salt.

>> I have a teaspoon.

This is quarter of a tea-- another quarter of teaspoon.

>> Oh.

[ Both laugh ] Okay, this is done.

We can put in the corn flour.

>> Amazing.

>> And last, we just put the potatoes... >> Potatoes.

>> ...finally.

>> Yeah.

>> Just sprinkle.

>> Sprinkle.

Look at the color.

>> Yes.

>> Comforting.

>> You put shallot and chili.

>> Put it right on top.

Wow, look at this.

Tuanku, thank you for teaching...this stew, lidah.

>> Yeah, beef tongue.

>> And also serawa durian.

>> Yes.

>> And I think our guests is eagerly waiting to be served.

And shall we say... [ Speaking Malay ] >> You're most welcome.

♪ [ Applause ] >> [ Speaking Malay ] I want to thank you very much.

But it is the first time being invited to the palace... >> Yeah.

>> ...to learn something.

Not cook, but learn something from Tuanku, and I will forever treasure the memory and experience.

>> After you try all the dishes, you can learn, and you can promote and tell the world.

>> Tan Sri Barry, and I'm just curious that -- why you support such a wonderful program to promote Malaysia?

>> The reason is very simple.

I just want to promote taste of Malaysia to the world, and I believe that this program will bring us unity, peace, and harmony to our beloved countries.

>> That's a very, very grand vision, even though simple.

[ Indistinct conversation ] Mmm!

>> Mmm.

>> Smooth.

Just rich.

And absolutely the perfect balance.

>> Yeah.

>> I love it.

This is one of the best durian desserts.

Everything I taste today is exceptionally sedap.

Sedap!

[ Laughter ] And once again, Haminah Tuanku, thank you very much.

[ Speaking Malay ] >> Yes.

[ Applause ] >> I'm one lucky man.

I get to taste all kinds of food on the job, and I get to meet all kinds of people, from street vendors to the Queen of Malaysia.

Now, not only is she very, very charming, humble, and charitable, she's also very sweet and a great cook, which is why she gave me her favorite sago dessert recipe.

I'm gonna show you.

Start with jackfruit, okay?

This is not durian.

This is jackfruit.

Now, besides jackfruit, in Malaysia, they also have a lot of mango, a lot of coconut.

And the jackfruit itself, when you open it up, it looks like this.

This one, if you cut it up like this, there will be a seed inside.

Let me show you.

Here, I cut this up, and I open this up, and there's a seed inside.

See this?

And this is what it is cut in half, okay?

The seed, you can boil them in water, and you eat it just like a little chestnut.

And then, I'm going to slice this up -- thinly slice.

See?

Because this gives the color, texture, contrast.

Sago means pearl of tapioca, okay?

And I slice this up and set it aside.

This is the dry one.

We will let it soak in water for a little while, and we'll bring it to a boil.

This will thicken the whole dish, okay?

We will put it in here.

Okay?

In Asia, they don't use cornstarch as a thickener.

They use tapioca starch.

This is basically a pearl of tapioca, okay?

And we'll bring it to a boil.

A tiny bit more liquid, okay, and then tiny bit of sugar.

Melt the sugar, okay?

'Cause the jackfruit itself is pretty sweet.

Now, I would like to slice it up.

It's very good.

It's crunchy.

Set it aside, and I'll put it right here.

And this is enough for us, okay?

This is all enough.

And we have pandan leaf.

This is pandan leaf.

You can buy them fresh.

This is frozen.

You tie a knot like this so they won't fall apart.

You get the flavor.

And then, I also will cut a little banana, semi-ripe, and I cut at an angle like this.

One.

Two.

Very thin slices.

I use this as a garnish.

Now, we can also slice a few and put it in.

So, this way, you have a lot of fruit.

Okay?

Banana.

Banana.

So, you have a lot of these.

Make sure you stir it when you cook the sago.

And then, when it's almost ready, I'll put a tiny bit more of this in.

This is totally translucent.

You can tell -- translucent.

Then when it's translucent, I put in the coconut milk.

Malaysian cooking use a lot of coconut milk.

1 1/2 to 2 cups of coconut milk, okay?

And stir.

This is so beautiful.

Just the right thickness, okay?

And then we put the rest of these right in here.

This is the fruit.

That's what makes it interesting.

I learned this from the Queen -- Her Majesty, the Queen of Malaysia.

In the meantime, I'm going to show you...

I'm going to cut this up into thin slices like this and put it right on top.

Put it right on top.

And then we're going to serve this.

With a little... Just the right consistency.

Not too thick.

You don't want to make it too thick.

Look at that.

And then I put this.

Beautiful.

Nice.

And a slice of this right on top.

Sprinkle it right on top.

And then, I have a little mint.

Put it right in the middle.

[ Claps ] Look at that.

For Monica and Michelle.

This is a wonderful dessert that you can make at home.

Very simple.

You know, Her Majesty, the Queen of Malaysia, is involved in many charities helping children from disadvantaged backgrounds, providing education and vocational skills.

It's what the Queen wishes as her legacy.

An amazing mission, an amazing sago pudding recipe.

Thank you, Your Majesty, for sharing your wonderful, delicious recipe.

♪ ♪ I am so fortunate and privileged to be invited by Her Majesty to visit her residence.

You look at this golfing gallery, all of this memorabilia, you can see her achievement and all her awards in golfing.

♪ ♪ >> The course is named Els Club.

The world knows as the best golf course in Langkawi, Kedah, Malaysia.

For the people who love this game very much.

>> Thank you for inviting me to learn something from you.

You are the avid golfer.

>> I've been playing golf over 10 years.

>> Wow.

...would like to take the first lesson from you -- how to swing.

>> My left hand must be straight.

The club face should be like this.

>> Wow!

>> Body don't move, only your hand.

Hmm.

You just hit the ball.

No.

You must hit the ground.

Hmm.

[ Chuckles ] >> Ah, this is a runaway ball.

In the sand.

>> Bang on the ground so hard that you get -- your body stay.

Yes, exactly.

That sounds like it, yeah.

Okay, take your time, concentrate.

Yes!

In the sea.

>> Wow, hole in the ocean!

>> In the ocean.

[ Laughs ] >> Wow.

♪ >> Yes!

The best!

[ Laughing ] Ahhhhhh!

>> Good coaching, good coaching.

>> Very good.

You've done good, as well.

>> Tuanku, you are good at coaching.

♪ Oh, yes!

>> Yes!

Good!

>> Good teacher.

>> Very good!

>> Thank you.

Thank you.

>> Today, you're playing golf with me, I coached you with issues.

I think that you learn very fast.

>> Hmm.

>> And we enjoy with the environments.

Hopefully, Martin, you'll come back, and family will come and see this.

>> The whole world will come back to visit beautiful Malaysia.

>> Yeah.

>> [ Speaking Malay ] >> Okay.

Thank you, Martin.

>> Tuanku, Your Majesty, I'm so honored and so privileged to have the opportunity to cook at this beautiful Gulai House at the Datai Hotel, and this is right in the middle of a million-year rainforest.

>> I'm going to cook for bubur cha cha, using the green beans.

>> Mung beans, yes.

>> Yes, I'm using the coconut milk, sago... >> Sago, coconut.

>> ...and white sugar... >> White sugar.

>> ...and slightly -- a little salt.

And then you place in the pandan leaves.

>> Yeah, the pandan leaf is really fragrant.

>> Yeah, exactly.

>> I love it.

This is mung bean.

Soak and boil for about 15, 20 minutes.

It's got nice texture.

>> We can put the nutmeg.

>> Yeah.

Wow.

That is -- smells so good.

>> Yes.

So I will put salt.

>> Tiny bit of salt.

Yeah, salt.

Just enough to bring the flavor.

>> After this, you add sugar.

>> Okay.

>> Mm-hmm.

>> Beautiful.

>> After, you have to add the sago.

>> So, when you see the sago turn transparent, that means the sago is done.

>> Yes, transparent means sago's cooked, yes.

>> It's then coconut cream, right?

>> Mmm.

Yes, this is last.

>> Yeah.

>> I think the cream is very nice.

>> Very creamy.

Mmm!

>> Yes.

>> Smells so good.

It's also healthy.

[Speaking Malay] to the Queen, because you taught us not only how to enjoy life, but at the same time how to live as a person.

So, how do we say it again in...?

>> Bubur cha cha.

>> Bubur cha cha.

Nice and creamy.

>> Mmm.

>> I hope to bring the taste of Malaysia to the world.

>> To the world, that's right.

>> The more people know about the very best of Malaysia, everybody from around the world will come to Langkawi.

[ Indistinct conversation ] ♪ ♪ ♪ ♪ ♪ ♪ ♪ I'm so glad to learn something new from you again.

>> Thank you.

>> Yeah.

>> You're most welcome.

>> Yeah.

Tuanku, Your Majesty.

>> Yes.

>> So, what are you going to show us -- the first one?

>> First one, this is a mee bandung.

>> So, basic ingredients?

>> Basic ingredients -- There are noodle, the prawn, fish ball, fish paste... >> Fish ball, bean sprout.

>> ...bean sprout and... >> Mustard greens, yeah.

>> ...mustard greens, egg, and the spices.

>> You can use all kind of cooking oil, but Malaysia has a lot of palm oil.

>> Yes.

>> Very good.

>> And then you have to fry the garlic.

>> Four cloves of garlic.

>> Oh.

Very, very expert, see?

>> Yeah, this is -- >> You don't have to chop this -- >> Ah, done.

>> Yes.

>> Put the garlic in here.

Stir-fry a lot of garlic.

>> Then we put the chili sauce.

>> 1 tablespoon of chili sauce.

>> Yes.

>> Whoa, this is good.

>> Tomato sauce.

>> Tomato sauce.

>> Mm-hmm.

>> 1 tablespoon?

>> 2.

>> 2 tablespoons of tomato sauce.

2 tablespoons of oyster sauce.

This will keep the savoriness.

This is chili in a bottle.

>> Yes.

>> 1 tablespoon.

So you have freshly made chili and also powdered chili.

How many of you young ladies like to cook?

How many?

>> [ Chuckles ] How many?

>> Everybody loves to cook.

[ Applause ] Whoa, that's very good.

>> Yes.

>> This is dry shrimp.

2 tablespoons of this.

>> Yes.

>> They smell so good.

>> Oh, yeah.

And then we put fish ball.

Fish with... >> Ah.

Fish cake.

>> Yeah.

>> Okay.

>> Okay, the prawn, and then the soup.

You can put it all.

>> Put all?

Wow, that's good.

>> [ Speaking indistinctly ] >> Make with shrimp.

Everything have to smell good.

>> Yes!

I'm learning by smelling, and good smell, that mean the perfect ingredients.

>> Yes.

>> A little bit of salt.

>> Tiny bit of salt.

>> Now you can put -- >> Cornstarch, okay.

>> Corn flour, yes.

>> Now we slightly thicken the sauce.

>> Yeah.

And then you bring the eggs.

You can stir them.

>> Pour sauce.

>> Yes.

>> Making like an egg flower.

>> Yeah.

So, that's already cooked.

We just... >> Pick up noodle here... >> Yeah.

>> ...some vegetables, raw bean sprout, cooked prawn.

>> Tomato.

>> The chili.

>> Chili.

>> Wow, look at that.

This is going to be so good.

Everybody will enjoy it.

Let me ask these young boys.

Do you want to try?

>> Yeah!

>> Good!

How about young ladies on the side?

Do you want to try?

>> Yeah!

>> Wow, everybody love it.

>> Mee bandung!

[ Speaking Malay ] ♪ >> Tuanku, it smells so good.

Now I have to taste, and I think we have -- We're so honored and privileged.

Also, we have a couple of our good friends -- Dato' Khon and Dating Joanne, and my dear friend, Johan.

>> Johan, yes.

>> Thank you very much.

Let's taste it.

I'll put a tiny bit of lime, enhance the flavor.

>> Yeah.

>> Mmm!

Sedap!

>> Sedap?

Thank you.

>> Wow.

The noodle is so soft, and the sauce is so delicious.

...very curious -- What is Your Majesty's objective of setting up this Yayasan foundation?

>> I set it up just for the good of the orphanage to care for young, those who's unlucky, without parents.

So I will help them to educate them -- especially education.

We try to encourage them to be a good person in future, and they will remember what from beginning -- what they are.

>> You are building a legacy.

Hopefully, the legacy will last and also influence and encourage other people to help out.

So, this is a very honorable vision as well as a mission.

I must say to conclude this particular wonderful, memorable experience... [ Speaking Malay ] I'm so honored and thrilled to be with Her Majesty, the Queen, on this very special occasion for a meaningful charity event for Yayasan Anak-Anak Yatim Sultanah Haminah.

Today, you can witness the great response from the general public being good Malaysians corporate citizens who generously support this charity function.

I'm also so happy to be able to make a small contribution in this calling, to bring some smile and hope for all the children in the orphanage.

We wish all the children great success in the future.

Who knows?

Many of these beautiful faces may become famous chefs one day and take over my show.

This is truly beautiful and heartwarming.

Our children are our future, and here in Malaysia, the future is bright, indeed.

Join me next time for more of the "Taste of Malaysia With Martin Yan."

Good-bye.

>> 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.

♪ ♪ ♪