Hey guys this is Johnson for Johnsonmalaysia.com welcome to Malaysia !! I’m in a town call Bidor, in Tapah district. Bidor has a long history, in fact, it is one of the oldest Kingdom in Malaysia.
I am looking at an interesting part of Bidor which is their food and also a type of Bean that is popular among the Malaysian’s this is known by the westerners has stinky been or bitter been but it’s heaven for the locals.
These beans are called Petai or stinky bean. It is believed to have a good health properties. These beans are used in a kind of hot sauce called Sambal. Petai added with prawns in the Sambal. Sambal Petai is a super, fantastic dish. One should try it. Sambal Petai is more popular among the Malay’s people but is also Chinese and Indian.
The Chinese came to this country in the 1880s more because of tin mining boom and with that they brought with them their own Chinese cooking.
Pun Chun restaurant
Pun Chun is famous restaurant for duck noodle beside that they also have their our freshly baked sew Pau, pork dish. Chicken biscuits is another delicacy here. One should stop while travelling from Kuala Lumpur using the country road to Penang.
At the beginning of the video you’ll be able to see from my drone that Petai lane, which once upon a time was disorderly shops lane. Today given a face lift by the Tapah local Town council.
There are 8 original roadside petai sellers who been doing business here for the past 20 years with their own ways using canvas shades. The government has provided for them now it Kiosk. The walls on the streets painted mural painting depicting the history of the lane.
I also went around to show some of the local food in Bidor, Chinese fried cakes and a gentleman selling breads call one bread in front of Bidor Bus station for pass 20 years and some Yong tau foo, Laksa. Guys if you’re coming to Kuala Lumpur Malaysia and you’re looking for a tour guide to go on a tour in Kuala Lumpur city tour, Heritage tour, Forest tours don’t forget to contact Johnsonmalaysia.com to have a fantastic tour.
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