today we're in Kuala Lumpur, Malaysia and this place is absolute food paradise so
we're gonna go on a massive street food tour the first stop is right across the
road there let's go check it out
Kuala Lumpur, Malaysia's dynamic capital
city is a street food paradise, in this video we're taking you into the heart of
KL's vibrant neighborhoods to hunt down some of the city's most delicious street
food, we're going to eat five mouth-watering dishes today so make sure
you watch right to the end of the video because you do not want to miss the
amazing food that's coming, I'm Thomas and I'm Sheena and we're Chasing a Plate we
hope you're hungry, let's eat!
our first snack is going to be a Malay dish called nasi kerabu and it's beautiful looking
it's made up of blue rice and a whole heap of other delicious ingredients
we've got our nasi kerabu in front of us and I have got to rip this baby open
and show you what it looks like because I reckon it is one of the most
spectacular looking Malay dishes you can find in Malaysia look at that blue rice
so check it out we've got this blue rice which is blue because it's been dyed
with the petals from the butterfly pea flower, we've got some toasted grated
coconut here, some vegetables so we've got some raw carriage uh cabbage,
there's some raw beans, right over here we've got half a salted duck
egg, these crispy things are keropok so a fish cracker and then we've got a really
nice hot golden piece of ayam goreng or fried chicken this looks incredible oh
and also here is a dollop of sambal so some green chilli that looks so good
the key to this dish is getting all of those ingredients mixed up so I'm just
gonna give everything a bit of a mix around and grab a bite, okay I think I've
got some rice some of those keropok those crispy fish crackers and
toasted coconut and also the cabbage
that is so good the rice still has a lot of texture
you've got that crispiness from the fresh vegetables and that coconut has so
much fragrance, it's so aromatic because it's been toasted, I've gotta get into
this ayam goreng or this fried chicken I am
a massive fried chicken fiend ooooh it's a little bit hot it's just come fresh
from the wok, hot! Okay I'm gonna grab this bit here
and uh form this mouthful with this rice and cabbage and coconut
mmmm oh
huge mouthful! That is really good fried chicken, it's really crispy, it's not overcooked so it's not dry
and it really works with all those other flavours
so the coconut is really sweet, got the crunch from the fresh vegetables
this is an amazing breakfast dish
there's this salted egg here which is still in its
shell let's give this a go this is gonna add such a delicious savory flavor to
the rice okay, just having a bit of trouble getting it out see what it tastes like
ohhhh it's so creamy and it's so salty so when you bite down on it
it adds this really salty kick to each mouthful
that's really tasty, what I love about this dish is first the way that it looks, it is so pretty
you've got all the different colors
and then the flavours and the textures are just out of this world
each mouthful is just so vibrant this has been the perfect way to start our
Kuala Lumpur food tour
this little street stand is frying up some curry puffs right now so
we're gonna grab a couple of these
the Uncle is frying up the curry puffs right
now check them out in this huge vat of oil ohhh so they're going to be super crispy on
the edge
we've grabbed two of these ridiculously golden curry puffs and these are really
big too look at the size of them so we got a chicken one and a lamb one or an ayam
and a kambing, I have no idea which is which so let's try this guy first
mmm, ohhhh
Wow, I took such a big bite!
it is packed
with potato and this is the the lamb one it's got a beautiful lamb taste a really
beautiful spice taste from all the different spices in there with that
potato and the outside wasn't actually as crispy and crunchy as it looks
because it has been sitting since it came out of the oil but ohhh that is a
tasty curry puff and it's really dry it's not oily at all
ohhhh that is an awesome, awesome flavor
I have to try this chicken one
whoa it's got a humongous piece of egg in
there, that's an egg yolk so super creamy from that and that one's a little bit
spicier like the heat of it, it's got a little bit of a spicy kick once again
not overly crunchy but that golden outside is just beautiful how it's not
soaked up all the oil so it's not even on my fingers it's not even shiny or
oily they are great curry puffs, I got one little bite left of these incredible
curry puffs and this stall is such a cool place to eat you get to sit right on the street
and here is the stall here so it's made up of just corrugated iron, some
polystyrene this is proper street food and this place has been here since 1968 and it's
got a great following, these two guys here have been coming here since they
were kids it's crazy now they just hang out here and help him out but these are
some awesome awesome curry puffs
it's super hot here in KL today so hopefully our next snack will cool us down we're waiting in line for some
cendol durian and durian is such a divisive fruit but it's super popular
here in Malaysia we love it and cendol is another thing that we love a really
really popular dessert or snack here in Malaysia let's go and grab a bowl
there's stacks and stacks of durian outside this restaurant look at them all
in these buckets everywhere there's some huge durian like this massive one and
they're all being cut up right behind me so they've got a really good pungent
smell going on, so what can be better for a street food tour in KL than cendol
plus durian I mean put those two things together it's gotta be a winner so let's
go and have one of these guys
cendol is my favorite sweet treat in Malaysia and
this one just looks so epic because of all this durian on top, so cendol is
made up of shaved ice, heaps of coconut milk
these cendol noodles so these green pandan flavored noodles and then a
huge dollop of gula melaka which is coconut palm sugar and you can see as
I'm mixing it about, that the color of the coconut milk is changing because
that gula melaka is just dispersing throughout the bowl and there was also a
little bit of um tinned corn or creamed corn that he added to the top of it
and then you've just got these huge lobes of durian which look super creamy, bright
yellow it's known as the king of fruits some people hate it because it absolutely
stinks well they say that it stinks but I reckon it smells just really fragrant
and beautiful and then the taste some people reckon that it tastes like moldy
old cheese or socks but to me durian just tastes really creamy a little bit
bitter, quite pungent, it definitely is an acquired taste but
it is so delicious and having it added to this cendol just is like the
icing on the cake, I cannot wait to try it but let's just give this cendol uh
the cendol noodles and the coconut milk and the ice a go
mmm mmmmm
it's so refreshing and cooling and the coconut milk is really, really creamy and
you can really taste that durian the flavor has just mingled with that
coconut milk and it's just imparted this really beautiful fragrance
let's just try a little bit more I'm going to try and get some of those
pandan noodles in that next bite
so pandan, I like to describe it as the vanilla of the tropics, it's a leaf and it's
used to flavor a lot of the desserts here in Malaysia it's really
tasty now for the durian, you know what I'm just
gonna grab a whole lobe and like just take a huge bite out of it
mmm mmmm mmmmm
it's really creamy and quite sweet, not as bitter as some of the other ones that
we've tried that just really adds to this it is just sensational
it would not
be a KL Street food tour without stopping for satay and this restaurant
behind me is cooking them up right now and I can smell the beautiful smoky
charred meat from all the smoke that's wafting
out of the restaurant, we've got to get in here and have some of this satay
you can always tell a satay place from the smoke billowing off the grill so
these guys are waving their fans to keep the charcoal fiery hot and so all that
satay, all that meat is just getting grilled right here in the restaurant and
I tell you the smell is incredible
we've ordered a massive plate of satay so
we've got three different types on this plate, this one is ayam or chicken
this one is daging or beef and this one is perut or tripe, this is cow's
stomach and so these different types are all you know on the skewer marinated and
then grilled on that incredible charcoal grill up front I'm gonna try one of
these chicken ones first so of course with satay we also get the peanut satay
sauce, let's give this a huge dunk ohh it's a nice thick gritty sauce, look at that
all right
whoa mmm
oh my god super tender meat, got a real good spice I'm not sure if that was from
the sauce or from the marinade on the, on the chicken itself that is incredible
chicken satay
now for a piece of the beef or the daging
and I love look at these crispy bits I love that a little bit of char you can
see a big bit of fat, so it's meat, fat meat, again all right let's get that in
that satay sauce ohhh a really good bath I love how the satay sauce clings on because it's
really thick
ohhhh ohhh that is good, it's actually got a little bit of
chew it's not super tender and the fat just explodes, that's really soft, the flavor
in that is beautiful, it's super caramelized so it's very sweet from being on that grill
time for the stomach and you can see how orange it is so it's been marinated and
then it's also got a bunch of those grill marks all over it, let's give it a big
dunk in that satay sauce again
mmmm oh my god
it's a little bit crispy on the edge where it has those charr marks and it is super
squishy inside and then the satay sauce is what's spicy so that's adding a
beautiful sweet sort of chilli spice and then to go with that you always get the
cucumber and the red onion so you can grab some of either, both, whatever
combination you like you can dunk or not dunk, I love to dunk it
so that's completely raw so super tangy, super crunchy and really breaks through
the flavors of the heavy, charred, smoky flavor of the meat, it is such a good combination
we're at our next stop and at this restaurant behind me they're actually
cooking what we're about to eat right out on the street let's go and have a
look
so behind me the team are cooking up
claypot chicken rice and each claypot is being cooked on its own
individual little burner over charcoal there's just sparks flying everywhere and
the smell is crazy it's really smoky and you can really smell that meat
cooking in that claypot chicken rice
watching them make the claypot chicken rice is really cool so the guys chuck
into the claypots rice, marinated chicken and water, they put it over those
hot charcoals let it cook and bubble away for a little while and then they add in
the extras so lap cheong which is Chinese sausage and salted fish and then that
cooks for about 30 minutes over that charcoal and then what you get is
this, how amazing does the final product look so we've got the lap cheong which is
the Chinese sausage, these beautiful golden, juicy looking bits of chicken
and it's been marinated in soy and also you can really smell the Chinese rice
wine, it's been dotted with um spring onions and then underneath you can see
there is that rice which has soaked up all of the marinade from the chicken and
this here, this little ooo it's a bit hot, stainless steel container is that chunk
of salted fish let's give this thing a big old mix up so I'm going to grab one
of these spoons here oops and then deal with this salted fish first so you can see
all that oil from the salted fish and the chunk of fish is going to be really
soft so it might look really small but in fact that is going to pack a real
punch so look at that as I break it up it is just falling to bits and we want
to make sure that there's a mouthful of this salted fish in every bite so I'm
gonna just put that into the pot and then give
it a big mix through I'm gonna get all those flavors combined
I've loaded up my
plate with a huge pile of rice and also some of that lap cheong and a chicken
drumstick let's try this
mmm mmmm mmmm
Wow that rice has got so much flavor it's really soaked up all of that
marinade that was on the chicken so the flavor of the rice wine is super strong
as well as that soy just adding a tiny hint of saltiness that lap cheong was
so good so that dried Chinese sausage just adds a little bit of sweetness, let's
give this chicken a go, look at that just gonna peel it away, it is tender as
anything, wow, whoa all right
oh man, ohhh
it just melts in your mouth it is unreal I can also taste a few tiny bits of that
salted fish, it's not too strong it's just right, it's almost like a
little surprise as you bite into the rice because it's just the tiniest portion
there's also a ton of chillies on the table as well as some soy sauce so I'm
just going to create a bit of a mixture here and add that to my next mouthful so
grab some of those small chillies whoa that's gonna pack a punch and build up another
spoonful
mmm mmmm that takes it up a notch the soy adds an extra hit of saltiness obviously and
then that chilli is super spicy so my mouth is just tingling and it really
just adds to this dish
one of the best bits about claypot rice is when you get
down to the bottom and you can start scraping up the rice crust which is
formed because of the rice being so close to the heat oh my gosh I can just
hear it, it's so crispy and crunchy, let's give it a go
mmm this one's a little bit sticky, oh and there's that crunch there, it's really smoky almost
charred from being so close to that fire and it's really sticky and sweet, that's the
icing on the cake
that was one incredible day of eating street food in
KL unreal, thank you so much for watching we really hope you enjoyed that one
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