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Hainanese and Baba Nyonya Food in Penang at Shing Kheang Aun
Read more about this old school Hainanese restaurant in Penang here: http://migrationology.com/2015/07/hainanese-nyonya-food-in-penang/ When my wife and I were in Penang, Malaysia, we were there to eat - that was our main mission. On our last few days, I wasn’t sure what to try, so I was searching around and finally, using the Foursquare location search, I found a restaurant called Shing Kheang Aun Restaurant (新琼安饭店) that served Hainanese food in Penang, and it looked like a place I absolutely had to eat. People leaving reviews said it was a great restaurant, and one of the few remaining restaurants in Penang that served old school family style Hainanese food. The restaurant is a little hard to eat at because of the business hours, which I’m not sure if I fully know, but it seems like they sort of open and close without too much warning, and sometimes they are closed without warning - so you just kind of need to walk past and see if they are open or not. Shing Kheang Aun Restaurant (新琼安饭店) is located right in the heart of Georgetown, right in the heritage part of Penang, just off the main Chulia street. It’s also very close to the main touristy areas of the city, and yet this is a place that remains authentic, has a very family feel to it, and the food is absolutely stunning. One of the things I loved about Shing Kheang Aun Restaurant (新琼安饭店) is that there is no menu. You just talk to the waiter, who is part of the family, he will kind of recommend some dishes to you, and you can order them or not. I guess I really have no idea how many items they have on their menu, but whatever you get, I’m sure it will be good. I tried to order a few of the classic Hainanese dishes they serve at Shing Kheang Aun Restaurant (新琼安饭店). My wife and I started our meal with a big plate of tofu stir fried with leeks and minced pork. This dish was so simple, but it was so tasty. I believe it was fried with some minced pork for flavor, and it had a wonderful smoky wok flavor, and the tofu had a wonderful silky texture. We also ordered a dish of slices of pork, stir fried Hainanese style with black sweet soy sauce. Though this dish might not look extremely appetizing, it was fried just right. The sauce had a slight molasses flavor, and it was rich and slightly oily. Even though it wasn’t my favorite dish of our meal at this restaurant, it was still excellent. Next we tried a plate of assam prawns, big ocean prawns, which I think were either roasted or fried with assam sour sauce - which I believe was some kind of sour tamarind sauce. The prawns were incredibly meaty and fresh, and the dark glaze had an excellent slightly sour flavor to it. But the dish at Shing Kheang Aun Restaurant (新琼安饭店) that blew my mind and made it one of the best restaurants in Penang for me was the gulai tumis ikan, a sour tamarind fish curry made with pomfret. This was one of the most amazing dishes I ate in Penang. The flavor of the curry was sour and loaded with torch ginger flower. The fish was firm and meaty - pomfret is such a wonderful fish for making into curry. The fish curry Shing Kheang Aun Restaurant (新琼安饭店) was what elevated this meal to one of the best in Penang that I had. Music in this video is from Audio Network This travel food video was produced by Mark Wiens and Ying Wiens, check out our blogs: http://migrationology.com/blog & http://www.eatingthaifood.com/ & http://www.travelbyying.com/ Facebook: https://www.facebook.com/migrationology Instagram: https://instagram.com/migrationology Twitter: https://twitter.com/migrationology SNAPCHAT: migrationology Resources I use: http://migrationology.com/travel-resources/ Travel guides: http://migrationology.com/travel-guides/





Bun Rieu - An Incredibly Delicious Bowl of Crab Noodles in Vietnam
For incredibly delicious bun rieu in Saigon, go here ► http://migrationology.com/2015/01/bun-rieu-saigon-vietnam/ Vietnam is famous for many different noodle dishes, and while last week I covered Hu Tieu Nam Vang, a noodle soup made with mostly pork and organs, today’s video is about a Vietnamese dish called bun rieu (bún riêu). Bun rieu is a crab based noodle soup, that includes pork, tomatoes, tofu, sometimes shellfish, and all sorts of shrimp and crab pastes to flavor it. This was my first time to eat Vietnamese bun rieu, and I have to say that this bowl of noodles was one of the highlight bowl of noodles I ate in Saigon. First of all, I just want to say thank you to Linh Pham who recommended I try bun rieu at Bún riêu Nguyễn Cảnh Chân, saying it was one of the best in Saigon. Since I wasn’t too far away, one day for and early lunch, I went to check it out. The restaurant was located down a nice side street, not far from the center of Saigon, but tucked away on a tree lined street so it was cool and not nearly as chaotic as other parts of the city. The restaurant had both indoor and outside sidewalk seating, and we chose to grab a table right outside to enjoy the fresh air and the Vietnamese street food atmosphere. The master chef, who was a very friendly man, sat behind the noodles station, which was stacked with all the ingredients necessary for a delicious bowl of bun rieu and a bubbling cauldron of broth, simmering with tomatoes and meatballs and all things good. The aroma was almost unbearably delicious. After ordering my bowl of bun rieu, it was delivered to our table in just moments, piping hot and smelling incredible. I first tasted the broth, which was a just slightly sweet, nicely sour, and had an amazing crab flavor - yet it wasn’t overpowering - just light and subtle and soothing. After tasting a few bites, I then went to add some condiments that were sitting on the table. Since it was my first time to eat bun rieu, I wasn’t sure exactly what I was doing, but I asked the waitress, and she motioned for me to just start adding things to my bowl, so I did. There was a bowl of a sour sauce, which I think was sour tamarind juice, which I added a few scoops, and then there was some fermented shrimp paste, and added just a bit for flavor - it’s pretty salty and pungent so you don’t need to add too much. Then, since I’m a lover of chili, I added a scoop of crushed chili along with a few squeezes of lime. After giving my bowl of Vietnamese bun rieu a quick stir, I think continued to dig in and happily slurp. Along with every bowl of noodles you eat in Vietnam, another bonus, something that I always look forward to, are all the fresh green vegetables that accompany. The bun rieu at Bún riêu Nguyễn Cảnh Chân came with bean sprouts, water spinach, banana flower, and then some peppery perilla leaves to top things off. As if my bowl of noodles could not get better, it was even Boosted by all the fresh textures and flavors of the vegetables. This was easily one of the most satisfying Vietnamese street food bowls of noodles I had while I was in Saigon, and while I do enjoy just about every type of noodles, this one could easily be my favorite. For a stunning bowl of bun rieu in Saigon, I would highly recommend this restaurant. Bún riêu Nguyễn Cảnh Chân Address: 18/5 Nguyen Canh Chan, District 1, Ho Chi Minh City, Vietnam Price: This bowl of bun rieu cost 45,000 VND, a little more expensive than other bowls, but absolutely stacked with protein and high quality. More details here: http://migrationology.com/2015/01/bun-rieu-saigon-vietnam/ Music in this video is from audionetwork.com Food eaten and video produced by Mark Wiens and Ying Wiens: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/ ► Grab my exclusive food travel news: http://migrationology.com/food-news (FREE) Thank you for watching this video, hope you enjoyed it!





Emirates airlines - economy class trip report [Zagreb-Vienna-Dubai-Sydney-Auckland]
This trip report will show you how looks two days on Emirates ultra long distance flights. Aircrafts: Bombardier Dash 800, Airbus A380-800, Boeing 777-300 Carriers: Croatia Airlines, Emirates Airlines Also watch my other videos :)




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