John Torode's Malaysian Adventure

Season 1

2015 · 10 episodes · 3h 50m in all

Episodes

1. 1

   1. Kuala Lumpur

   6 Jul 2015 · 23 min

   The chef explores the cuisine of Malaysia and examines its fast-growing popularity in the UK, starting in Kuala Lumpur with a classic nasi lemak.

2. 2

   2. Penang

   6 Jul 2015 · 23 min

   The chef reaches the island of Penang, where he samples local street food and learns how to make an unusual pineapple curry.

3. 3

   3. Seremban

   6 Jul 2015 · 23 min

   The chef reaches the foodie haven of Seremban on the west coast, where he samples beef noodles and learns the art of making chicken rendang.

4. 4

   4. Terengganu

   6 Jul 2015 · 23 min

   The chef heads to the state of Terengganu on the east coast, where he gets a taste of some local delicacies, including an unusual fish sausage, and makes laksa.

5. 5

   5. Melaka

   6 Jul 2015 · 23 min

   The chef visits the historic port city of Melaka, where he sees the sights and samples local treats including pork satay.

6. 6

   6. Penang - Part Two

   6 Jul 2015 · 23 min

   The chef returns to Penang, where he discovers some Indian-inspired street food, including a stall selling pigeon and quail curry.

7. 7

   7. Kota Bharu

   6 Jul 2015 · 23 min

   The chef reaches the northern city of Kota Bharu, where he sees unusual delicacies like meat floss and makes a coconut flavoured fish stuffed into chillies.

8. 8

   8. Kuala Lumpur - Part Two

   6 Jul 2015 · 23 min

   Returning to Kuala Lumpur, the chef is introduced to the wide variety of cuisine available at one of the city's street food markets, including a classic with his name on it.

9. 9

   9. Ipoh

   6 Jul 2015 · 23 min

   The chef heads to the city of Ipoh, where he samples a chicken noodle dish, and meets a champion of Malaysian food in the UK.

10. 10

    10. Langkawi

    6 Jul 2015 · 23 min

    The chef's Malaysian travels end on the tropical island of Langkawi, where he learns the secrets to making the popular regional dish, duck rendang.