Chef Todd English travels to Malaysia, where he explores the country's food, customs and culture. Included: a visit to a small fishing village highlights blanchan (dried shrimp paste); a stop in the city of Ipoh spotlights a noodle dish made with water from the nearby Gua Tempurung cave; and during a tour of the capital city, Kuala Lumpur, English makes clay pot dishes, samples street food and imbibes in a "flaming zombie" cocktail. Also: his take on Malaysian-style curry.
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