- Alright check it out guys it's Trevor James and Ting.
And today's video is the start of an ultimate
Malaysian street food road trip series.
We just bought a car.
Got a license,
and today we are so excited
because we are bringing you for tons of street food.
We are making our way for our first stop
to try one of the most famous Malaysian dishes.
Tempoyak ikan patin.
It's a durian-fermented dish with fish
and it's going to be really good.
- Yeah. - You excited.
- Yes.
- Let's go check it out guys.
You excited Ting.
- Yeah. - Let's do it.
(fun music)
Get ready for the ultimate Malaysian east coast road trip.
'Cause in this seven video series,
we're bringing you in full on from KL to Kota Baru.
Driving past endless beautiful beaches
and bringing you to all the delicious food
we find along the way.
And today we're making the ultimate pilgrimage.
To try the more stinky fruit in the world.
But here fermented to the next level and combined with fish.
The durian ikan patin tempoyak.
You need to see this.
And we are off we're driving through downtown KL
and we're gonna be making our way
onto the country roads today and stopping
for some delicious street food that we find along the way.
Guys this trip is going to be a big series.
We're visiting a ton of different places along the way
and we're slowly making our way up
to the east coast of Malaysia.
(fun music)
It's going to be a lot of delicious local food,
and we're hoping to meet lots of friendly people
along the way and try all of the specialties.
Let's go check it out guys.
Here we are guys we've been driving
for about an hour and a half
and we just made our way to Bentong.
This is a town famous for durian.
It's green there's lots of jungle.
All the buildings are very colorful.
Right up ahead we're going to stop before our next town
where we're gonna have the tempoyak
worth stopping in Benton for famous Lemang.
And here we are guys. First stop on our road trip.
We're going for the lemang right up here.
Let's go check it out.
And this is so beautiful here.
Right over the river and wow.
It is just packed here today.
There is so many cars
just pulled over on the side of the road.
And this is it right here.
Hi boss. (fun music)
First stops in Lemang. Hello.
(Trevor speaks in foreign language)
(shop worker speaks in foreign language)
And we're just invited into the kitchen guys.
We're gonna see how they make rendang.
Oh! Look at these woks.
- [Cook] Beef rendang. - [Trevor] Oh beef rendang!
Wow it looks rich. - [Cook] Chicken rendang.
- [Trevor] Oh and then Chicken rendang over here.
(Trevor speaks in foreign language)
- Yes. (Trevor laughs)
- We make about 1,500 lemang. - 1,500 lemang.
- Yeah 1,500 lemang. - Every day?
- Quickly.
- So it starts right here.
That's the biggest mountain of coconuts.
Look at this. Wow.
And that's the flesh right there
that gets pressed into the milk.
It's absolutely beautiful right on the river.
Making the coconut milk the Santan.
And here it goes look at this,
all that fresh coconut flesh.
Wow right in there.
Okay and here it starts.
This is the Santan.
Fresh coconut milk is being made we're at Lemang Toki
and you can see it coming right out here
and getting filtered and then
that is gonna get put through again filtered again.
And then you can actually see in the back here,
rows and rows of lemang.
And we're going to have that
with the beef and chicken rendang dishes.
Wow. And this is just incredible
look at all these empty bamboo
filled with banana leaf and then they get
stuffed with Santan and sticky rice.
And there they are finished lemang.
And they're gonna go right on the fire here.
Look at that. They go right on the fire.
This is a true Malaysian specialty and it smells amazing.
You can smell the coconut milk. It is so hot here.
This job,
you have to really get used to this because that is extreme.
And there it is guys. The full row of lemang.
Look at this.
And they're just throwing more bamboo on
it's absolutely burning so hot
you can see they're throwing used bamboo on the fire here.
Oh and look at this coal.
Wow and we're going to be making a giant set up
of grilled chicken here look at this turmeric spice blend.
And it's just going right on this giant grill.
(Trevor speaks in foreign language)
Look at that it just gets covered in that marinade.
Turmeric,
lots of spices.
And then right on the grill look at that.
(Trevor speaks in foreign language)
Looks amazing guys.
Look at this incredible row of ayam bakar.
Oh my goodness look at those coals.
Extremely hot that chicken is gonna grill so nicely.
He is just flipping that chicken so beautifully.
And you can see it's just crisped up so nicely. Wow.
And this is the smoke pit guys the fire pit
you can see it's just billowing with heat and smoke.
And that ayam bakar smells fantastic.
We just drove out about two hours through the traffic
leaving KL to try this on our road trip.
And I think it's gonna be worth it.
And here comes that finished lemang look at this.
Wow it's ready full of that sticky coconut infused rice.
Okay and here's the finished lemang.
It's just going to get opened up.
(bamboo shoot cracks) Oh my.
That's the lemang wrapped in the banana leaf.
And then look at this they just get chopped up
into slices and then it's served look at that.
And here we are. Hi boss.
(Trevor speaks in foreign language)
Wow. There's the lemang. It's just getting sliced.
- It's nice meeting you James. - Oh nice to meet you.
Nice to meet you.
(Trevor speaks in foreign language)
And here we go look at that.
That's the daging rendang.
And we got the ayam rendang.
Wow.
And we're gonna get (Trevor speaks in foreign language)
right here look at that chop.
Wow (Trevor speaks in foreign language).
And we're gonna get the (Trevor speaks in foreign language)
with it as well which is a special sour spicy sauce.
And there it is guys.
Look at that plate of goodies.
Let's go try it out guys.
Look at that. We just got the ultimate rendang set.
(chair scrapes linoleum) Wow.
We've got the beef and chicken rendang.
Oh and the lemang is still so hot
wrapped in the banana leaf.
And it's just so infused with coconut
it's super sticky rice.
Let's just cover it.
And rendang is such a famous dish in Malaysia as well
it's also full of coconut milk and local spices.
(Trevor mumbles)
Wow.
(Trevor speaks in foreign language)
That is amazing.
That rendang. The chicken is soft.
Lemang you can taste the coconut.
And then the rice is very filling.
And you can taste so many nice light spices in there.
And then this is the ayam assam.
- Yes. - The ayam assam here.
- Yeah. - Oh my.
That chicken is still so hot. It smells strong.
The chilies already hit your throat.
Let's try it out. (fun music)
Oh wow.
Oh nice.
Oh my goodness. That chicken is so soft.
So smoky.
And that ayam assam.
Definitely spicy.
Little bit of sweetness and sour as well-
oh it's burning but it's like an addictive burn.
You can definitely taste the tamarin,
that sour tanginess.
And the chicken is just so succulent and so juicy.
Thank you very much. - Yeah thank you.
(Trevor speaks in foreign language)
See you next time. - Next time you can come here.
- Thank you. - Okay.
- See you. - See you.
- Bye bye. - Bye bye.
- Bye bye.
And we are just gonna get a coconut after that.
And keep rolling guys.
(Trevor speaks in foreign language)
Oh there it is look at that.
The juice is just coming out
this is the ultimate road trip guys.
Stopping on the side of the road for coconuts
and Ting's just getting a coconut to cool down.
Let's keep going guys. (car door slams)
And before we knew it,
we were driving through beautiful small country roads
and making our way to Temerloh.
The land of ikan patin tempoyak.
The stinky fermented durian with ikan patin,
AKA local river catfish.
To try two different versions,
one clay-pot style and another grilled style.
Both unique and different in their own ways.
And here we are guys just rolling into Temerloh,
the ikan homeland.
And we should just be pulling right up
to try the durian tempoyak.
Oh yeah this is gonna be good.
Okay and here we are guys.
We made our way to try the clay pot version
of ikan patin tempoyak. And it's right here.
And Asalina has just invited us into the kitchen
to see how the tempoyak is made.
Let's go check it out (Trevor speaks in foreign language).
Hi hello. - [Chefs] Hello!
(Trevor speaks in foreign language)
(chefs speak in a foreign language)
Wow it smells amazing in here.
This is where it all starts.
Let's see how it's made.
Oh (Trevor speaks in foreign language)!
Red chilies.
They're going into a blender.
So we've got the chili Merah and the chili Api combo.
The chili Merah is going to be more aromatic
and the others are going to be more spicy.
(cook speaks in a foreign language)
Oh a little flavor going in there yeah.
And then (Trevor speaks in foreign language).
And then (Trevor speaks in foreign language) a little water
going right in there.
Here we go guys look at this.
That's the chili paste.
It's going to give it so much flavor.
And into the pot it goes look at that.
And then we've got water.
Oh and here's the moment we've been waiting for.
Look at this. This is tempoyak.
That's pure fermented durian paste.
Oh and she's going to blend it too.
So we got blended chili and blended durian.
(blender loudly whirs)
There it is guys look at that pure durian.
And it smells like the strongest durian aroma in the world
it's like durian times 100 because it's fermented.
And you've got the aroma from chilies and all the spices
and wow it is gonna be a strong dish.
And look at all these fish heads coming in.
This is all the ikan patin going right in this tempoyak.
There's gotta be at least 20 fish heads in there.
So you've got the fish heads.
You've got the bodies and the tails.
And you can see we've got two giant pots that it's going on.
(Trevor speaks in foreign language)
And here we go guys this is the magic spot
the clay-pot making look at this.
There's gotta be like 20 massive clay pots of tempoyaks.
And they're going to go right on the flame.
Right over here look at that
You get a whole ikan patin fish head in there.
Just simmering away and that's gonna thicken up.
There they go. Watch this.
Boom. And there they are.
The tempoyak.
Wow look at that guys. (cutlery clinks)
It's absolutely beautiful.
And then they just go right out to the customers.
Oh and here it is.
Wow (Trevor speaks in foreign language).
Oh oh oh oh it's still bubbling.
Wow look at that.
That's the shark catfish.
That is so unique.
(Trevor speaks in foreign language)
And then we've got the tilapia fried tilapia fish.
And then Nasih Putih with the-
(chef speaks in a foreign language)
Wow. And that's got chili.
- Chili (chef speaks in a foreign language).
- Oh (Trevor speaks in foreign language).
(chef speaks in a foreign language)
(Trevor speaks in foreign language)
That's the belimbi fruit. - Yeah.
- Wow (Trevor speaks in foreign language).
Looks delicious.
Oh yeah let's get a nice fatty piece of that lower cheek.
(Trevor murmurs)
And you can just put it on the rice.
It smells like durian that's extra aromatic.
So you've got that custard-y sweetness
with a bit of a tanginess.
And we're just gonna take a little touch
of that black sambol never tried that before.
It's got ikan bilis in it.
So it's going to have that anchovy flavor.
but upgraded with that belimbi fruit.
Okay. Let's try it out.
(Trevor murmurs)
Oh. Oh!
Oh my goodness.
That cheek meat is so soft.
And the flavor is so unique.
I don't think there's a flavor in the world like that.
It's sweet from durian.
It's spicy. It's tangy.
It's like a pure spicy durian gravy.
And then with that sambol.
That is like a fruity,
spicy,
sweet,
slightly sour,
durian-infused fatty cheek meat
that just explodes and melts.
And then we've got this fried tilapia look at that.
You can just dip it in this sweet dark soy
with chili and onion. Garlic.
Oh yeah. Try it out. (Trevor murmurs)
Oh! It's like an upgraded fried chicken.
I think it's got some turmeric in there as well.
And it's crispy on the outside and soft on the inside.
That is really nice it's just pure fried fish.
Satisfying,
simple and delicious.
But the real joy here is that patin tempoyak.
(patrons chatter) It's just absolutely unique.
Ting's gotta get her own.
And the black sambol has so much flavor.
It's spicy and it's a little fruity.
It's got this sour fruitiness.
What do you think of that. - Spicy.
- Spicy.
- It's like a upgrade tom yum soup.
(Trevor laughs)
- It's like an upgraded tom yum.
(Trevor speaks in foreign language)
That was delicious.
(Trevor speaks in foreign language)
Thank you.
That was just amazing guys and we're going to keep eating.
Get in the car and drive to the next tempoyak destination
on the tempoyak tour we've got tons to eat.
Keep going. (fun music)
And next up we're bringing you
for another tempoyak ikan patin.
But this time grilled.
You're gonna love this one.
Okay and next up guys.
What a beautiful little town here.
It's so green.
There's lots of little trees
and we're right along the river side right now.
And we're going to finish up the night
with another ikan patin except this one is barbecue-style.
So we're going on the full on ikan patin tempoyak
durian-fermented tour. And it's right out here.
Here we are.
The Go'bang Maju look at this.
It's a durian center.
And here we are guys let's go inside
and have some amazing tempoyak fish.
And boss has just invited us in
to see how they make the ikan bakar tempoyak.
Wow. And look what we just walked into guys.
This is the ikan patin tempoyak bakar.
So we've got all these filets of ikan patin.
Oh yeah which is the famous fish from Temerloh.
And it's just full of spice.
Chili,
(Trevor speaks in foreign language) which is turmeric,
and that tempoyak.
And it's on a banana leaf,
which is going to give it this incredible aroma.
And there's the flip. Look at that.
(Trevor speaks in foreign language)
(chef speaks in a foreign language)
Wow.
(chef speaks in a foreign language)
(Trevor speaks in foreign language) James.
- (chef speaks in a foreign language) Raju.
- Raju. - Raju.
- Nice to meet you.
Wow there's the tempoyak.
- Yeah. - Oh my.
(chef speaks in a foreign language)
Wow (Trevor speaks in foreign language).
(chef speaks in a foreign language)
Durian (Trevor speaks in foreign language).
(chef speaks in a foreign language)
(Trevor speaks in foreign language) Chili.
- Chili,
(chef speaks in a foreign language).
- Tempoyak. Wow.
Okay and then chef has wrapped it up in tinfoil.
And putting it over the flame here quickly wow.
And that's just amazing.
(chef speaks in a foreign language)
(Trevor speaks in foreign language)
(chef speaks in a foreign language)
(Trevor speaks in foreign language)
- [Chef And Trevor] Wow.
- There's a golden package of joy right here.
A bundle of happiness and there it is.
He's just cutting it open.
We are going to go into the lineup right now.
There's a lot of other food and make an order.
(Trevor speaks in foreign language)
- Okay thank you.
- And we start here (Trevor speaks in foreign language).
And then we're gonna take some Bulanglang.
Let's get some pad thai.
And I think these are cashew leaves here.
And there's so much different curries here.
Okay and let's take one of these look at this.
That's the classic ikan patin tempoyak.
(Trevor speaks in foreign language)
(Trevor and restaurant worker speak in foreign language)
And here it is.
(Trevor speaks in foreign language)
(chef speaks in a foreign language)
- Wow (Trevor speaks in foreign language).
This is it guys.
Oh it's just a banana leaf bundle.
Oh there it is.
Look at that!
That's the patin tempoyak oh it's still so steamy.
And you really have to travel to Temerloh.
Try it wow.
And there's the ikan patin the fish.
That is gonna melt in your mouth.
Let's try it out guys. (fun music)
(Trevor murmurs)
Whoa.
Oh my goodness guys. That is like a candy almost.
It's so naturally sweet from durian.
And it doesn't have a super strong fermented aroma.
It's just like a sweet-spicy durian
Oh and what's this.
- Udang. - Udang? Wow
(Trevor speaks in foreign language) with giant prawn.
(Trevor speaks in foreign language)
Wow what a surprise.
Look at this guys.
They just gave us a masak lemak chili api,
which is coconut milk and turmeric and chili api
which is a super spicy sambol.
It's like a sea alien look at that.
Absolute head butter overload.
And you can just slurp it up.
And masak lemak is a classic Malaysian,
light and creamy turmeric coconut milk curry.
Let's try it out. (Trevor murmurs)
Oh my goodness that is delicious.
So light so creamy the turmeric and the chili api.
They put a lot of blended chili paste in there.
So it is spicy. But wow.
(Trevor speaks in foreign language) boss.
- Yeah yeah yeah. - Wow.
(Trevor speaks in foreign language)
(boss speaks in a foreign language)
- You must try that. - Bakar.
- Bakar patin. - Bakar patin.
(boss speaks in a foreign language)
Wow. And we're gonna try this one now.
This ekin patin tempoyak.
Durian. Chili.
(Trevor and boss speak in a foreign language)
Wow. It's really nice. (Trevor murmurs)
It really is all about this tempoyak guys look at that.
It is such a strong incredible aroma sweet. Spicy.
Got that durian fermented just slight fermented aroma,
which elevates it.
Wow and it's fresh and it goes down like nothing.
It's addictive. (Trevor murmurs)
And look at that guys that's the ekin.
That's the classic tempoyak look at that.
That's the neck fat.
And I think you can just take it all down in one go.
(Trevor murmurs)
It just burst with fat. (Trevor murmurs)
Thank you boss. - Thank you.
(Trevor speaks in foreign language)
Hope you guys enjoyed that video
please make sure to click the subscribe button down below,
leave a comment as well.
This is just the first day
of our big east coast Malaysia street food series.
Thanks for watching guys. We got more coming.