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Speaker 1: Jum Mission with Jones and Amanda.

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Speaker 2: Who doesn't love Poe? The whole world loves Poe. She

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Speaker 2: is a graphic designer. She's an illustrator. She was a

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Speaker 2: makeup artist, full time professional artist. Then she became a chef,

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Speaker 2: then a TV presenter. Looked. Her LinkedIn profile goes on

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Speaker 2: for one hundred miles. She's got a brand new TV

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Speaker 2: show with Adam Law to explore Malaysian heritage on a

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Speaker 2: new show on SBS and she joins us now po.

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Speaker 1: Hello, gen Wining, beautiful people, how are you? I'm so good?

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Speaker 3: And today on the show, I said, We've got Poling

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Speaker 3: Yo coming up on the show. I've never actually used

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Speaker 3: your name in full. I always just say Poe, but

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Speaker 3: I like the cadence of Poling Yo. It might be

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Speaker 3: a thing. Now.

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Speaker 1: Well, people get confused because Poling is actually in my

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Speaker 1: full name, and then yao, and people always think it's

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Speaker 1: ling yao.

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Speaker 3: Ah, so it's your name, is Poling?

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Speaker 2: Poling is your Christian name?

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Speaker 1: Yeah? Yeah, yeah, yeah mu full name. Yeah.

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Speaker 3: Because this happened with Andau. Remember when we first met Adeau,

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Speaker 3: you thought Andeau his whole name was just aau.

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Speaker 2: Not on that was a long time ago.

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Speaker 3: Well you also with Braith and Askeda you said Braith, and.

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Speaker 2: It was confusing happened, But I wasn't aware that you

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Speaker 2: were Malaysian.

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Speaker 1: Yeah, so I was bought we were Chinese back, so

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Speaker 1: this is another point of confusion. Chinese but born in Malaysia.

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Speaker 1: So we're like fifth generation Chinese born in Malaysia.

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Speaker 2: I've been to Malaysia. It's a beautiful part of the world.

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Speaker 2: I guess to do this new show. When they said, hey,

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Speaker 2: do you want to talk about Malaysian food, you said,

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Speaker 2: I'll get my passport ready. But you couldn't go anywhere.

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Speaker 1: Yeah that's right, Yeah, no, but I loved what we did.

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Speaker 1: It was such a it was so great. Well, it

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Speaker 1: was so lucky just to be I would travel around Australia,

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Speaker 1: to be honest.

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Speaker 2: So you looked at all the Malaysian food in Australia

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Speaker 2: and the people doing great Malaysian food here.

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Speaker 1: Well, yeah, we were to some really interesting parts, like

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Speaker 1: there's a spot in western Australia called Catanning where there's

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Speaker 1: a really huge Malaysian migrant population, but they're awful. Christmas Island.

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Speaker 1: How interesting is that?

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Speaker 2: The basis? What's the basis of Malaysian food. It's it's

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Speaker 2: not as spicy as tie, is it, but a bit

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Speaker 2: more interesting than Indonesian, would you say, which is actually

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Speaker 2: quite bland.

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Speaker 1: I think, oh, I don't want to do.

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Speaker 3: Was starting to other path is where World War three starts.

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Speaker 1: You exactly rarely shared a lot of the common dishes

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Speaker 1: with Indonesia, but it is quite similar to Indonesian. Actually.

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Speaker 1: But what we have I think that's really that's really

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Speaker 1: unusual is and that makes Malaysian cuisine very confusing for

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Speaker 1: a lot of people is that there's Malaysian, Indians and

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Speaker 1: Chinese have lived together for a long time, and so

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Speaker 1: the cuisine has legitimate leaf fused. So we have things

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Speaker 1: that are very singularly Chinese, very singularly Malay, and very

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Speaker 1: singularly Indian, and then there's all the ones in between.

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Speaker 1: So Yonya is the Chinese Malay fusion, also called Purana kan,

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Speaker 1: and that comes from Chinese migrants coming across the straight

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Speaker 1: into marrying with the Malays and converting to Islam as well,

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Speaker 1: and so the food has become that, and so people

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Speaker 1: get a little bit confused. So you can have to say,

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Speaker 1: like Chinaese chicken liceed, which is obviously Chinese dish, but

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Speaker 1: it's also it's also very much considered a Malaysian dish.

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Speaker 1: It's a bit like you know in Britain, like Indian

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Speaker 1: food is quite brush is still in a way. Well.

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Speaker 3: And because in Australia we invented the dim sim, didn't

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Speaker 3: we In Bendigo and Victoria. That's where because the Chinese

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Speaker 3: uhl for the gold mines, I came in and they

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Speaker 3: made this and that's where the the dim sim was born.

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Speaker 3: Feld gold Fields in Bendigo, that's where the dim sim

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Speaker 3: was invented.

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Speaker 1: I think I met Elizabeth Chong. Do you remember her? No,

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Speaker 1: she's a Chinese cook. She's one of the first ones

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Speaker 1: ever to appear on Telly. She's probably in her eighties.

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Speaker 1: Ouse she's bloody fabulous and she I think her dad,

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Speaker 1: her dad did that, he invented them.

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Speaker 3: The dim sim for me is the fate my I

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Speaker 3: love esteam dim sim. It's my favorite thing in the

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Speaker 3: world so much so I'll even get those ones, those

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Speaker 3: ratty ones that you get from Coal's, you know, the

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Speaker 3: frozen ones, and I just put him in the steamer

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Speaker 3: and they are just fantastic. I don't know what's in them,

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Speaker 3: but they're great.

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Speaker 1: I think he invented the you know, the fish and

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Speaker 1: chip shot one. You know, yeah, it's always been around

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Speaker 1: Sooner for a long time, but he he, he made

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Speaker 1: that version of it.

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Speaker 3: So that would have been an easy show for you

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Speaker 3: and Adam to do. You just went down to the

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Speaker 3: corner shop instead. Go and mate, give us sixty year

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Speaker 3: best and potatoes. Well, oh, it's great to catch up

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Speaker 3: with you, Adam and Post Malaysia in Australia as tonight

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Speaker 3: at eight thirty on SBS.

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Speaker 2: Food sounds delicious.

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Speaker 1: Thank you so much, Thank you so much for having me. Guys,

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Speaker 1: have a great day. Jonesy and Amanda's Nation