- All right, check it out guys.
(upbeat music) It's Trevor James.
We are in Kuantan on the east coast of Malaysia.
It is absolutely beautiful here.
This is just endless beaches and fishing villages.
And I'm so excited because this is the ultimate
East Malaysia road trip we're bringing you on.
And today, we're driving our way up the east coast,
a little bit north, into the small little villages,
and bringing you for tons street food
that we find along the way.
Check it out, guys.
(upbeat music continues)
This is it, part three of seven of our ultimate
East Coast Malaysia road trip.
And today, we're bringing you in all the way
from Kuantan to Dungun, the land of seafood.
And taking you for some incredibly unique food
and beautiful locations along the way.
So make sure to watch this video all the way until the end,
so you don't miss any of it.
Let's eat.
And here we are, guys, just driving through Kuantan.
It's a beautiful, small, little city
and we got a lot of food to eat today.
First up, we're bringing you to Warung local,
tiny, little street-style
with tons of delicious food.
And then we're gonna be driving all the way up the coast.
Let's go check it out, guys.
And here it is, guys.
Look at this, it's just right here.
Wow, look at that, right on the street.
Okay, guys, then we just walked up
to the ultimate bakar bakar station.
Look at this, this is all grilled lamb and chicken.
And we were just talking with the owner.
It's in a spicy and sweet barbecue sauce,
their own homemade barbecue sauce.
Your name? - Aja.
- Aja, oh, Aja, Warung Aja.
- Warung Aja, that's my name.
- Thank you, Aja, for having us today.
Wow, and look at this.
There's (indistinct) bakar as well, which is fried squid.
Here we go, he's just slicing into that (indistinct),
and it is looking beautiful.
It's got that sweet barbecue-y, spicy smell to it.
Incredible, it's a rich-looking (indistinct).
(speaking foreign language) Let's go try some food out,
and we're gonna start with rice.
Thank you, Aja.
Oh, that's the (indistinct), look at all these fried fish.
Okay, and then here's the (indistinct).
- Petai. - Oh, petai.
(speaking foreign language)
Okay, I try, thank you, Aja.
And I love how Malaysia
has so many different types of--
- Ulam raja. - Ulam.
Ulam raja? - Ulam raja.
That's the King's ulam.
- Yes. - Yes, okay, thank you.
And then what are these here?
These are all the sambal?
- Sambal. - Sambal.
- All spicy. - All spicy.
I think maybe I'm gonna try the mango sambal,
I think that's a fermented shrimp paste sambal.
And, oh, and (indistinct), okay.
And then you have a lot of food here as well.
Oh, that's the fermented durian?
This is just beautiful.
Look at all these dishes here.
I've just taken some fish, some eggplant,
but there's really everything you could need here.
There's seafood, there's meat, regular chicken,
and lamb, vegetable dishes.
And we've got some (indistinct),
and the crab and this is the (indistinct), I believe.
So it's a coconut turmeric curry with lots of chili.
And make sure to just soak the rice.
And we've got the (indistinct) station here.
Look at all these beautiful (indistinct)
right off the grill.
And sauce, okay.
Oh, extra sauce.
(speaking foreign language)
And chicken too.
(speaking foreign language)
Wow, (speaks foreign language).
Thank you, Aja.
Wow, we just got a full-on Warung-style lunch.
And this is just such a beautiful meal, guys.
So we've got the sambal.
- Tempoyak. - Tempoyak.
We've got the (indistinct).
And then these are the ulam, right?
Ulam Raja, king's leaf. - Yes.
- And then. - Pucuk Jambu.
- Oh, and these are cashew leaf.
Wow, and then we've got some grilled fish,
and then your special.
The (indistinct) and the (indistinct).
Thank you, Aja.
- Okay. - Thank you.
And what I'm loving so much here
is this mixture of (indistinct) sambal,
the (indistinct) sambal,
which is a shrimp paste sambal.
And we're just gonna, oh, yeah.
Let's just try
that curry rice out first, that sambal.
- Mm, mm, she knows how to make spicy sambal.
That is a strong durian, extremely spicy,
potent, fermented curry.
And then one thing we really gotta try,
I think these are the cashew leaves.
That's what she was saying.
Let's just dip it in some sambal (indistinct),
that's a fermented shrimp paste, spicy sambal.
- Mm, mm, mm.
- Actually, the leaf itself is quite dry.
It's like chewing a paste with that spicy sambal.
I think I like that.
And next up, we can go for this grilled chicken.
That is so juicy looking,
and it looks like a regular barbecue sauce,
but let's see how it tastes.
- Mm, mm, it actually tastes like a regular barbecue sauce.
It's very nice, slightly sweet, slightly spicy, delicious.
And Aja just gave us that special sauce for this fish.
Look at this, guys, this is the threadfin fish,
coated it in a turmeric spice mix, and fried.
And we're just gonna peel the scales.
And this is what Malaysia is all about.
The sambals, tamarind sambal, so it's gonna be spicy,
sweet, and sour.
Let's try it out.
Mm, mm, oh.
That is all you need right there.
That and some sambal is delicious, sour, sweet, and spicy.
And overall, it's just a fantastic meal,
especially with that coconut milk, turmeric spiced-rice,
and all of the mixed sambals.
Let's finish this meal and keep going.
Thank you, see you, bye-bye.
- Bye. - Bye-bye.
That was delicious, see you.
- Bye. - Bye-bye.
And next up, before making our way to Dungun,
and finding the ultimate alien slipper lobster,
we're driving up the beautiful east coast,
and finding some unique street snacks.
But first, we've gotta bring you to a very unique take
on the ultimate Malaysian street dessert, durian cendol.
Okay, guys, and we were just driving through
downtown Kuantan now.
One more stop before we keep driving up north
along the east coast.
We're gonna cool down because it is so hot.
The weather today, we need a ice-cold desert.
So, let's go find one.
And here we are, guys, look, we just found a durian cendol.
We're gonna line up and I think we're gonna
watch how it's made too.
Hi, boss, how are you?
Wow, so you're making all the special
Malaysian desserts here?
Oh, and this is the cendol.
So, Saleem here is gonna be preparing for us
the special cendol durian?
- You want cendol durian? - Is that okay?
Okay, thank you, Saleem.
Okay, and cendol is one of the must-try, absolute must-try
desserts of Malaysia.
And look, it's just shaved, beautiful shaved ice
into a condensed little cone.
And here's the santan, guys, look at this.
Wow, and there's the cendol on the bottom, look at that.
Oh, oh, and after topping the shaved ice
with some incredibly rich gula melaka,
some very rich Malaysian durian, (indistinct) jelly,
and of course, rich coconut milk, it was ready to eat.
- And this for us? - Yes, for you.
- Okay, thank you, Saleem.
Wow, it looks good, thanks so much.
- All right. - Thank you, Saleem.
And here we are, guys, look at this.
Saleem just made us the ultimate cendol.
This is cendol Air Putih.
It's in the Whitewater Street.
So every cendol is different.
Some have a more roasted gula melaka flavor,
some are more milky, some are more creamy.
This one has a durian and shaved ice.
A lot of the time, that's the secret as well.
For me, I love cendol when the gula melaka
is saturated into the ice.
So it has an extra sweet burst.
Let's try it up.
(upbeat music continues) Mm!
The cendol itself is sweet, the gula melaka
has that classic, natural, roasted goodness to it.
And then the (indistinct) jelly has a vanilla smoothness,
and it's really cooling and refreshing.
(upbeat music continues) Mm, cool.
So much caramel flavor in that durian.
It's like a caramel, milky, odorous, goodness.
And then with that vanilla, milky cendol, that's awesome.
And Saleem totally just hooked us up.
That can compete with one of the best.
(speaking foreign language)
Thank you, Saleem, see you next time.
Thank you, you too.
That was amazing, guys.
And we're gonna keep going.
And next up, before the ultimate alien slipper lobster
seafood feast in Dungun,
we're stopping on the side of the road
at a random beach along the way,
enjoying the sun, and then bringing you
to a local street snack.
And next up, guys, check this out.
We're just driving north along the beach roads now.
The small roads.
There's unlimited coconut trees here.
The sky is blue, and we're right beside
the most beautiful, endless beaches I think we've ever seen.
And here we are, guys, just pulled over,
a random spot on the side of the road.
And we're gonna see how beautiful this beach is.
Wow, it sure is beautiful, isn't it?
- Yeah. - Endless beaches.
This is just what the whole stretch is gonna be like.
- No people. - No people.
You don't have to pay for any expensive places.
You can just, this is already pure luxury.
Look at that.
Wow, let's go (laughs), let's go.
Just coming in to Terengganu now.
We finally made it.
And we were just pulling up,
checking out these street stalls.
What do we got here?
Hi, (speaks foreign language).
We've got the (indistinct).
We've got the otak-otak.
The spiced fish paste with curry in there,
and the pulut pangang, the Malaysia special.
Let's try one out.
So this is a spiced fish paste wrapped in a banana leaf.
Oh, (speaks foreign language).
Mm, mm, (speaks foreign language).
It's sweet and spicy, and you can see they use
natural wood here.
Wow, let's get a few more of those for the road.
So there's the (indistinct) and then there's otak-otak
wrapped in a banana leaf.
Oh, otak-otak.
Wow, look at that.
(speaking foreign language)
Oh, coconut.
(speaking foreign language)
Onion. (speaking foreign language)
Oh, that's tamarind.
(speaking foreign language)
Oh, and sugar.
And there it is.
(speaking foreign language)
Oh, so that's sardine and (indistinct).
So that's a local spice mix.
Oh, (speaks foreign language)
Oh yeah.
Mm, it's kind of sweet, very.
(speaking foreign language)
See you next time, bye-bye.
That's amazing, guys.
We just got some street-side snacks.
There's so many stalls all along the coast here,
and we just stopped at a random one.
And they're actually very, very delicious.
And next up is the moment we've been waiting for,
to bring you in for the ultimate Dungun seafood feast
with one of the most unique alien slipper lobsters
cooked in a spicy kaffir lime sauce.
You need to see this.
Okay, guys, and here we are.
Just made it into Dungun.
This is an incredibly relaxing seaside town.
And we're almost in (indistinct) as we make our way
further and further north.
And to finish up the day here, guys,
we're gonna stop in for some famous seafood.
And we're gonna see what we can find here, guys.
This is Malaysian East Coast-style seafood cooking
right here at (indistinct).
Let's go check it out.
And here we are, guys, look at how beautiful this is
right on the peninsula here.
So blue, the ocean is incredible.
And hi, boss.
(speaking foreign language)
Look at this, guys.
(speaking foreign language)
Udang ketak.
So this is the slipper lobster
or Flathead lobster, I believe.
And we're gonna make that (speaks foreign language).
So with chili and then you've also got other.
(speaking foreign language)
And it's gonna be (speaks foreign language).
So fried, and it's gonna be (speaks foreign language).
And there's our fish, guys.
We've got three slipper lobsters, Flathead lobsters,
one mirror fish, and one giant (indistinct) squid.
And here we are, guys, we just got invited into the kitchen.
Hi, boss.
(speaking foreign language)
And we just stepped into
the ultimate Malaysian seafood kitchen.
Take a look at this.
So, boss is first gonna make
the steamed mirror fish with lime.
Okay, here we go, let's see how he makes it.
So, ginger, garlic, and chili, that's beautiful.
(speaking foreign language)
Oh, white onion.
And this is the most amazing wok station, guys.
Here, look at this, three woks,
all cooking Malaysian seafood.
And you can see he's just picking all of these ingredients.
So a little bit of salt, a little bit of, oh, sugar,
a little bit of garlic.
Wow, lemon juice.
(speaking foreign language)
So, he just mixed in lemon and oyster sauce.
Oh, and it's going right on that fish.
Wow, look at that.
Oh, and here's our slipper lobster.
So we're gonna make a chili (indistinct).
Okay, he's just throwing it in.
Oh, there's the chili.
Wow, it's full of chili.
And then kaffir lime leaf.
(speaking foreign language)
Oh, that looks like it's gonna be delicious.
So chef is just frying this slipper lobster
in the most incredible aroma combo of kaffir lime leaf
and the chili (indistinct).
And there it goes, look at that.
Chili (indistinct), ho, ho.
(speaking foreign language)
Oh, and there's the sauce, smells amazing.
(speaking foreign language)
Oh, and here's our (speaks foreign language),
squid going in.
Wow, this is the (indistinct) special.
Wow, so that is eggs and flour.
Oh, and there it is.
Wow, (indistinct).
Look at that.
(speaking foreign language)
And there it is, wow.
(speaking foreign language)
So that's onion, chili, and tamarind sauce, wow.
Oh, and here's our (indistinct) seafood.
So, you can see the fried onions,
that (indistinct) squid, and the prawns.
And hear the dishes come.
Fried rice, it's the special there,
guys, the slipper lobster.
It almost looked like a chili Sichuan sauce.
And then the (indistinct), the fried squid.
And then we've got that lime mirror fish.
Wow, and here it is.
(speaking foreign language)
Here's the mirror steamed fish with lime.
(speaking foreign language)
Wow, (speaks foreign language).
Oh, look at this, guys.
And this one here is looking like the real standout to me.
The slipper lobster.
You can see he's loaded it with these kaffir lime leaves
and that red chili-infused sauce.
So it already smells like citrus-y and full of lime.
And then we've got a classic Malaysian
fried rice, (indistinct).
And then we've got the mirror fish steamed
and covered in a lemon grass, ginger, green chili,
garlic, and lemon sauce.
And then we've got the famous (indistinct),
which is classic fried (indistinct).
And this is a (indistinct) special.
And this fried squid comes with this (indistinct)
sauce, which is chili, tamarind, and onion, I think.
So it's gonna be sour and spicy.
And we can just dip that in. I can't wait to try this.
And also that kaffir lime alien lobster.
Mm, mm, mm!
Oh, mm, oh it's perfectly sweet and spicy.
I taste more sweet than spicy.
And that's (indistinct), has that incredible aroma
that you get when you fry things
in flour and eggs, so aromatic.
And here we go, look at this.
We're gonna go in, wow, there's the slippery lobster.
Look at that body meat, oh my goodness.
And you can really smell
that kaffir lime, citrus-y goodness.
And I've never tried this before,
I'm really looking forward to trying this.
Let's go in.
Mm, mm, mm.
That slipper lobster, oh, look at all of that meat.
I would say it's like a regular lobster times 100,
because it is so much softer.
The meat is just melting in your mouth.
It's not muscular like regular lobster.
And then this sauce here,
that's actually quite sweet and spicy.
And then it's got an amazing citrus kick
from the kaffir lime and a little bit of nuttiness as well,
because he's added in lots of sesame.
I think that's one of the best lobsters
you'll ever eat there.
It's just pure soft.
(speaking foreign language)
Thank you, boss.
(speaking foreign language)
Thank you very much, see you next time.
Thank you, wow.
Thank you, see you.
Bye-bye, thank you.
Hope you guys are enjoying this
(indistinct) east coast series.
Please leave us a comment down below.
We'd love to know what you thought.
And thanks a lot for watching, guys.
This is a lot of fun making these videos for you.