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Deeper and deeper into an amazingly complex and widely misunderstood cuisine. and getting his ass chastised by a few aunties as he goes. >> andy: okay. >> anthony: on this trip, andy's working on a new cookbook, investigating the eating and drinking culture of the region. which might be why he thought of me and why we're drinking shine for breakfast. where there's food there's also gonna be booze. and likely a lot of it. oh, that's good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork.

Nam prik is what the vast majority of thai people who live in america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: it's a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquially known as midnight nam prik num. >> anthony: made from roasted green chilies. accompanied by god's preferred delivery system for beer-friendly goodness. >> andy: ooh. >> anthony: yeah. >> andy: yeah. >> anthony: yum on that. a whole bunch of deep fried littl...

A simple, good thing. in this case, one of my favorite things. >> here it is, the mighty char kway teow. ordinarily, this is a breakfast. i eat it every time i'm in singapore. it's just about the unhealthiest breakfast you can have. i mean, it's literally like lard, crispy lard bits, healthy cockles, shrimp paste, and a whole lot of noodles. and it's like legendarily fattening. originally created to feed laborers. so, it ain't pretty. not the healthiest breakfast, but delicious. if you're looking to fit into that silver lamé speedo, this

IF THERE is something Malaysians cannot get enough of, it is hotpot.

Chinese New Year is a time to feast on foods that symbolize good health, abundance and longevity.