Ep 4. Malaysia and Sri Lanka

In Rick Stein's Far Eastern Odyssey season 1 episode 4, titled "Malaysia and Sri Lanka," the celebrity chef travels to two distinct countries to explore their culinary offerings.

First, Rick heads to Malaysia, a country known for its diverse and flavorful cuisine. In Kuala Lumpur, he tries out different types of street food, from satay skewers to roti canai bread. He also explores the popular night markets, where he discovers unusual dishes like stingray cooked in banana leaf and Chinese-style stir-fried frog.

Next, Rick travels to the tropical island of Penang, where he explores the vibrant food scene. He spends time with a local family and learns how to cook traditional dishes like nasi lemak and laksa. Rick is particularly impressed by the abundance of fresh seafood available on the island, and he enjoys a feast of spicy clams, crab curry, and fish head soup.

After his Malaysian adventure, Rick heads to Sri Lanka, a country with its own unique blend of spices and flavors. In the city of Colombo, he visits a bustling fish market and watches as vendors expertly clean and fillet their catch of the day. He also visits a traditional spice market, where he learns about the different ingredients used in Sri Lankan cuisine.

Rick then travels inland to the town of Kandy, where he gets to try his hand at cooking rice and curry with a local family. He also visits a tea plantation and learns about the tea-making process, as well as the various grades and flavors of tea.

Throughout his journey, Rick is struck by the warmth and hospitality of the people he meets. He is constantly amazed by the incredible array of dishes on offer, from spicy curries and tangy pickles to sweet desserts and refreshing drinks. Rick's Far Eastern Odyssey is a must-watch for anyone who loves food and travel, and this episode in particular showcases the rich and diverse culinary traditions of Malaysia and Sri Lanka.