- So, check it out.
It's Trevor James and I am in Penang,
actually one of my favorite food destinations in Asia
and this is roti canai and roti bakar.
Let's go check it out.
(upbeat music)
If you're new to roti canai or rati bakar,
the best place in the world to try it is, undoubtedly,
right here in Penang.
Here on Transfer Road in Georgetown, you'll find,
after your first bite, that this is no exaggeration.
They serve these super-spicy, thick, and piping hot curries
to dip your roti bread in, which will blow your mind.
So, grab a seat and order up a mutton sambal
and a chicken curry, along with your roti canai.
Don't forget to also try the roti bakar,
a white bread slathered in kaya coconut jam and butter,
grilled over charcoal and topped with two half boiled eggs.
Wow.
So, while we're waiting for the roti bakar,
I'm gonna try this.
Whoa, look at this.
This is roti canai.
Oh, look at the oil.
It's pretty oily.
Oh, thank you.
Oh, and then we're gonna try.
This is the first test we're gonna do.
Drive right into this chicken curry.
This is a classic chicken curry.
We're gonna dip it right in.
Mm.
Very good.
Very good flavor.
It's pretty mild, in terms of spice.
I can see there's a little bit of corn in there.
It's kind of like a, if you ever had dal in India,
it's a little bit spicier than the regular dal.
Wow, okay, go for the chicken in the curry.
Mm.
Very tender, very tender, very taste.
- Okay.
- Very taste, yeah.
Very taste.
- Okay, very good.
- Very taste, thank you.
So tender.
What type of curry is this?
Is there something special about the sauce?
- Oh, yeah, we mix.
- Mixed curry?
- Chili, do anything, if you are India, all the chili.
- Lots of chili.
- Yeah, yeah.
- It's a little spicy, very nice.
- Very nice.
- Thank you.
Looks great.
So, do you use butter in the roti bakar?
- Yes.
- Use a little butter?
- Butter.
- And what else?
- Only butter, - Butter.
- and toasted with charcoal.
- Charcoal, that's the secret. (chuckles)
Thank you, awesome.
I'm gonna get a yolk on there.
Aw, look at that.
And then, just add a little soy.
Just a little.
And a little pepper right on there, for the first taste.
I'm gonna take that and dip it right into the curry.
That's the secret to life.
Mm, oh,
that is awesome.
That is pure heaven.
It's like a fatty, buttery, charcoaly morning eggs
that you've never had, oh!
Oh, lamb, mutton sambal?
- Yeah.
- Thank you.
Now this is gonna be, I've got high expectations here.
Aw, mutton sambal.
Look at that mutton there.
What I'm gonna do, I'm gonna get a little piece of lamb.
I'm gonna get a little piece of lamb,
oh, a big piece of lamb for that first bite.
Get right in there, okay?
Here it goes.
Mm, mm, it really just melts in your mouth
and that curry, this is a spicier curry
than this chicken one.
That is the best dish here.
I could drink this.
So, you've been here how many years?
- 19 years, my grandfather.
- 19?
- 90, 90, 90.
- 90?
- Yeah.
- Nine, zero.
- Yeah.
- Wow.
- My grandfather and my father and me now all pass
through at this.
- All pass through this family tradition.
- Yeah.
- Oh, wow, well your curries are just amazing.
This curry, I love this.
I love this mutton sambal, very nice.
- (mutters) Thank you very much.
- Thank you, thank you.
So good, ha!
Are you from Penang?
- [Tourist] No.
No.
You come here for vacation?
- Yep.
- [Trevor] Same here, we eat.
We come for food. (laughs)
It's very famous.
Delicious.
- Good man (mumbles).
- Thank you, thank you.
Thank you very much, okay.
That's awesome.
- Welcome to Malaysia.
- Thank you, very good curry here and roti canai,
very crispy and chewy, amazing.
Thanks a lot.
So make sure to leave a comment.
Come on, leave a comment,
let me know what you thought about this video.
Subscribe, if you haven't already, okay?
We're gonna keep foodrangin' now.
Let's go!