- All right, check it out guys.
It's Trevor James, we are in Kuala Lumpur, Malaysia.
This is a true street food city.
And I am so pumped because we are gonna be having
tons of delicious, mouthwatering Malaysian street food
in this video, let's check it out guys.
(upbeat music)
And here we are guys, Kuala Lumpur, Malaysia.
This is the ultimate food city of Asia.
And I am so pumped 'cause we're going for tons of food.
You're gonna wanna watch this whole video.
Let's go check it out guys.
Okay guys, and first up, we made our way out
deep into the compound to try super special,
local smoked duck in green curry dish.
We're here bright and early,
and we're gonna watch the whole process.
Okay guys, and check this out here.
This is The Station.
We came all the way out to Nigira Samba Land Fort to see,
this is gonna be a smoke duck specialty.
And you can see all of these beautiful coconut husks.
They are gonna be used as the ignition,
as the flame for the smoke and chef right here
is just starting, wow.
Look at all those duck.
(speaking foreign language)
Look at those.
Whoa, and these are the chicken,
putting on the chicken here.
So we're gonna be smoking beef, chicken and duck.
It's a total meat master reproduction line here.
And look at this guys, I'm on the coconut mountain,
filming these ducks and beef and chicken.
(speaking foreign language)
Oh, and here we go.
This is gonna be the fire starting.
Here we go, fan is on and you can see the smoke duck here.
They're actually double smoked,
so you get that extra smokiness.
And this is a special Nilgiri samba land dish,
right outside of KL, Malaysia,
you have to come here, the (speaking foreign language)
to try the real deal that is gonna be delicious.
And while these are smoking, we came here bright and early,
and we're gonna get a breakfast
in this giant Malaysian food court.
And we're gonna come back to eat this duck,
look at that, wow, It's just smoking beautifully.
Okay, here we are.
Ting's in line.
- Yeah. - Are You ready
for Nasi Lemak?
Oh, and we just got invited into the kitchen
to see the sambal.
Just got in to see the Sambal badu,
which is a liver sambal I believe.
Oh, and here's the Nasi Lemak, look at this.
Coconut milk cooked rice.
It gets a half of a hard boiled egg, a cucumber,
some fried peanuts and some anchovies.
(speaking foreign language)
Oh the raw.
- This is the sweet potato. - Sweet potato?
- Yes. - To make the donut?
- Yeah. - Oh,
and here's the donut, with the yam look at this.
And this is where it starts, look at this.
Wow and you can see they're just making one by one,
sweet potato donut handmade.
And there they go right into that Gula melaka,
palm sugar syrup.
That is beautiful, look at that, wow.
(speaking foreign language)
And we're gonna go try some of those out.
Can I have a (speaking foreign language) Nasi Lemak?
(speaking foreign language)
Oh, we're gonna get it with the beef rendang guys, wow.
And some sambal.
- Sambel? - Sambel.
(speaking foreign language)
Let's go try it out.
And there we are guys.
Two plates of beauty and there it is, guys, look at that.
That's beef rendang full of lemon grass, local spices.
Wow, and I also see some turmeric leaves in there.
Then we've got the Sambal, classic Malaysian sambal,
fried peanuts and anchovies, that right there
is one of the many reasons to travel to Malaysia.
And, wow, you can see the lineup is long
and this is a pre-smoke duck meal.
Oh my goodness, that is delicious.
Sweet and spicy sambal, incredible seafood, anchovy flavor.
And the rice has coconut.
Oh, and what's this?
(speaking foreign language)
Wow, so it's like a sweet potato Gula melaka
Palm sugar donut. - Yes.
- Wow. (speaking foreign language)
Just try it out.
Oh, it's like a sweet potato donut.
- Yes. - With an upgraded Gula melaka
palm sugar syrup, wow.
Very nice. (speaking foreign language)
And after that incredible breakfast,
we made our way back to the smoke duck station
that was just billowing coconut smoke.
And there it is guys,
look at that massive fire.
(speaking foreign language)
And there they are.
It's a duck mountain guys, getting smoked.
That is a lot of beef and now chef is just laying down
the (speaking foreign language).
Take a look at this guys.
These are catfish going right on the smoker.
And the smoke is just slowly,
very slowly infusing up into these meats.
And that is gonna be delicious.
And then here it is, look at this.
This is the smoked beef and it's getting sliced up
and that's gonna go into the masak lemak Curry.
Wow, oh, beautiful.
Gonna slice that up and it's gonna go in the masak lemak?
(speaking foreign language)
Whoa, look at that smoked neck.
That's a long neck.
Duck is truly a joy to eat because of the fattiness
of the skin, the flavor that burst into the meats.
And then this is gonna be smokey and juicy.
Wow, there it goes.
Ready to go into that green turmeric coconut milk Curry
and chef Azar right now is gonna take us to make the
masak lemak chili api.
- Yes. - First step.
Oh, chili api. - Chili api.
Like Sambal? - Yeah.
- [Trevor] It's going right in the wok.
That's a mixture of super spicy chilies and lemon grass
going right in, oh my goodness.
And then here goes smoke duck right in, whoa.
And you can see that chili api is just getting coated
onto that smoke duck.
Oh and here comes the magic guys.
The santan.
- Fresh santan. - Fresh santan.
- Yeah. - And here we go.
Wow, look at that.
Thank you, chef Azair.
And you can see all these woks are just full
of tropical ingredients.
We've got the chili api here.
That's the classic spicy chili Sambal combo.
And then tropical ingredients like banana blossom,
fried Goreng kampung, and then tempeh, beautiful.
There they are, look at those beauties.
That's petai, you can have it cooked inside a sambal.
You can dip it in Sambal or eat it plain,
and we are gonna be having that with our meal
in a second, wow.
And here we go. (speaking foreign language).
This is the salad station.
We've got lots of greens.
Oh yeah, let's go right in for some stink beans.
And then look at the herbs station over here.
You can just grab the local herbs and go in for it.
And here we go, final step is the Masak lemak.
(speaking foreign language)
Let's go eat, and there we are guys.
The ultimate duck curry, smoke duck curry.
Oh, and there's more.
(speaking foreign language)
Wow, and here we are guys.
Look at this incredible Malaysian Masaka Lamak chili api,
coconut milk infused spicy curry with smoke duck.
They actually brought a lot of different varieties here.
So we got the duck, we got the beef, we got the chicken,
we got more duck, big plump duck eggs.
We got the beef rendang and a duck rendang.
You can actually see the turmeric leaves
and the lemon grass in there.
And then we've got over here,
beautiful ayam goreng kampung.
So village chicken, deep fried.
And first thing we're gonna do is just pop a stink been
in there to set the flavor off right for the whole meal.
There it is, guys.
Look at that, that's a raw petai
and we're just gonna pop one in.
Oh, that is a strong start to the meal.
You can just snack on those and the flavor gets more intense
as you eat them, but we really have to.
And let's just douse it guys.
This is masak lemak, I'm so excited to try it.
Let's get the rice soaked, wow.
And I love how busy this place is.
(speaking foreign language)
Wow, and it goes so well with that curry.
The chili sauce they put in there is spicy,
but it gets smoothed out from the coconut milk.
And then the fattiness from the duck,
the skin is fatty and smoky and juicy.
Oh yeah and you can just intersperse your eating with petai,
but this time we're gonna dip it in that sambal belacan.
The belacan shrimp paste sambal.
Oh, that's gonna be spicy.
Here we go.
Oh my, that sambal is burning.
That is like a floral tropical sambal.
Let's go in for some of that beef.
I loved watching as chef was slicing the beef.
You could see the smokiness on the outside
and the tenderness on the inside.
And there it is, let's just go pure.
Wow, that is smoked beef Malaysian style.
And I think you can actually taste the aroma
of the coconut husk and what a meal this is.
Amazing masak lemak, chili api, all the rendangs,
and the kitchen is just alive, beautiful meal.
We're gonna finish this up and keep going.
That was delicious, thank you.
- Yeah thank you.
- Very nice, thank you very much, see you.
Thank you, bye bye.
Wow, thank you.
(speaking foreign language)
See you, bye bye.
(speaking foreign language)
bye bye, wow.
Okay, thank you.
- Please come again. - Okay.
- Please come again. - Thank you.
See you, thank you, that was delicious.
And next up, we're bringing you in
for one of the most intense fire cooked noodles
in the world.
The hokkien mee.
Here we are guys, next up.
we're gonna try a famous Chinese Malaysian fried noodle
right here, Laoping Hokkien Mee, the Hokkien noodles,
Malaysian Chinese, super special.
And we're going into a local Hawker center.
And here we are, local Hawker center.
Let's try it out.
Wow, this is it guys.
(speaking foreign language)
And we are gonna watch the whole process
of making these hokkien mee noodles from the very beginning.
He is a master on the wok.
Let's see how it's done, guys.
Okay, so here it goes guys,
putting some oil and pork lard in.
That's the secret, the pork lard, he's using coal, oh yeah,
little bit of garlic and the pork and shrimp.
Oh, black soy sauce.
That's gonna be sweet and aromatic.
And then a little stock, look at this.
Cabbage is going in, greens, dark soy.
And we're gonna watch the whole thing.
Look at that.
He's getting all of the ingredients, just mixing in,
noodles going in.
Wow, monster pile of noodles.
Little stock, look at those noodles.
(speaking foreign language)
Wow, dark soy.
It's aromatic, and it's with coal,
it's gonna have some wok hey.
It's gonna have that plastic Cantonese, smokey wok hey,
little cabbage.
Wow, and it's just a joy to watch the mastery of the wok,
stirring and frying here that chef has mastered
over his lifetime.
And there it is.
It's gonna get served on a banana leaf for extra aroma.
Wow, look at those.
So infused with that dark soy and the fried pork crackling
and the pork lard.
And look at this, you can add pork crackling
onto your hokkien mee.
That's what we're gonna do.
Let's go try it out.
And here it is.
(speaking foreign language)
Wow, look at that.
And there it is, guys.
Look at that, they just loaded it with tons
of that crispy pork crackling.
Look at that, wow.
That is the hokkien mee, Laoping Hokkien Mee.
Oh my goodness.
It's got the pork crackling, it's got the pork.
There should be some little prawns in there, wow.
Cabbage, green veg, oh yeah.
Tons of crackling.
And their homemade chili sauce.
Now let's make that first bite luxurious.
Let's get that pork crackling, oh yeah.
Let's get lots in there and load up the noodle
and the prawns.
Oh and he's put some liver in there too.
And you can just see Lou van in the back.
Just frying on the wok.
This is a classic Malaysian Hawker center.
You can get so many varieties of Malaysian cuisine here
and this hokkien mee is the busiest.
He was just nonstop on the wok, let's try it out.
Oh, that is aromatic.
It's dark soy, wow.
The pork lard and the pork crackling.
Let's just get some of their chili sauce on there
and taste that, okay, let's try it out.
And that's one of the joys of Hawker centers in Malaysia.
Street food mastery, wok mastery.
Oh, that is one of the best noodles you will ever eat.
That was delicious, and look guys,
the banana leaf it's underneath.
The aroma from the banana leaf
is infused into the noodles and wow,
I can't get enough of that.
(speaking foreign language)
That was a noodle to try in your lifetime.
And we're gonna keep going guys, Malaysia is amazing.
And last up to finish up the night.
We're bringing you in for one of the ultimate comfort foods
of KL, the Baozaifan clay pot rice dish
made by chef Huang.
Awesome guys, and next step we made our way,
We are in Pudu, local area here in Kuala Lumpur
and right up here, we're gonna get
a Chinese Malaysian style clay pot.
And here we are.
(speaking foreign language)
wow, this is just incredible.
Look at this guys.
We've just walked into the ultimate clay pot scene.
There is coal just burning away.
It's super hot and Laban is gonna be making his
(speaking foreign language), it just starts right over here.
Your mefan and then a little shua
and then it just goes right onto the coal right here.
There it is, full layer of clay pot.
There's like 20 or 30 going on here.
So you can see Laban here is just making
that marinated chicken.
Shung chung sausage, and then ginger and rice wine.
And you can see all six of them there
and they're just gonna go right in to these clay pots.
Look at this rice is ready, boom.
And then the lid goes right on.
(speaking foreign language)
It smells amazing.
(speaking foreign language)
Oh wow, so he studied since 1980 all by himself
and he's just adding the coal,
still done the traditional way.
And then here comes the salted fish,
right in these clay pots.
And that's almost the final step.
Wow, it just looks incredibly delicious.
(speaking foreign language)
All of that Chinese rice wine and then the green onions
and then it just gets mixed up and you can also get it to go
look at this, this goes right on that paper.
(speaking foreign language)
Let's go sit down and wait, wow.
(speaking foreign language)
And there it is, look at that.
Wow, it's bubbling with that dark soy.
Caramelizing and wow.
That looks like the definition of freshness.
And he's put that Chinese sweet lap cheong sausage in there.
Wow, wow, look at that sizzle right on the bottom.
It's sizzling still right off the flame.
And then they also just brought us
some Thai Tan vegetable soup and some choice of Chinese veg.
But this is the feature, let's try this out.
And we're just gonna make a little chili dip here,
green and red, bird's eye chili.
That's the black, crispy, delicious bits
that you wanna fight for.
And then we're just gonna get that first bite.
Let's get a little bit of chicken,
some of that bottom smokiness and the sausage
for that first bite, first bite is most important.
Let's try it out.
Now I understand.
Whoa, the smokiness and the crispness in that bottom rice.
Wow, it has a lot of flavor
and there's a slight sweetness from the Chinese sausage
and that dark soy, which gives it this incredible aroma.
And that is one of the best baozaifan's.
I think I've ever had.
That can match Hong Kong or Guangzhou any day.
What'd you think of that Bao Ting?
- Pretty good.
- It's really good, right?
(speaking foreign language)
Bye bye, that was amazing.
Hope you guys enjoyed that video.
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