EXTREME Street Food in MALAYSIA!!! BIGGEST OMELETTE MASTER (100 Eggs) + BEST Street Food of Malaysia

EXTREME Street Food in MALAYSIA!!! BIGGEST OMELETTE MASTER (100 Eggs) + BEST Street Food of Malaysia

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All right check it out guys it's trevor, james, we are in termilo. Malaysia, right on the pahang. River this is the ultimate. Fish. City, and today, we're making our way to the east coast of malaysia, in kuantan. And we're going to bring you, for tons of incredible, malaysian, street food i am so pumped. Let's go guys. And first up, we're going, for ikan, patin. Let's go guys. This is it, part two of seven, of our ultimate, east coast malaysia. Road trip, and today, we're bringing you in full on, all the way from termilo. To kwan tan, taking you, for some incredibly, unique food, and, some beautiful, locations, along the way, including. Getting stuck on the beach with no one around. You're gonna love this video, so make sure to watch, all the way until the end, let's, eat, okay guys and we are just driving through turmoil, it's a beautiful, little green town, we've got a lot of destinations, to visit today we are making our way to the east coast, of, malaysia, to kuantan. But first up we're going for the making. Of ikan patin tempo yak famous durian. Fish dish and it's gonna be a great day guys, oh and it's right here. And here we are guys check this out. We're at the, hang river, wow it is so beautiful, here right on the river, and this is where the patine, fish come from on the pahang, river, and it's beautiful, here bright and early we came to see the making, this is going to be good, hi boss, salamat, peggy. How are you. Wow and boss just invited us into the kitchen, salama, peggy. Salamata. How are you. Okay, and here we go guys this is the temple yak, station. We just walked into the ultimate, tempo yak station and because it's a weekend they're gonna make three giant, pots, of tempo yak here and we're gonna watch the whole process, oh, chiliappi. Look at this guys full of chili, and it's red chili, and chili mara. Mira, and this is the. Tempo. That's the soul. Of turmoil. That smells, so, strong. A fermented. Durian. Look at that, and there it is guys so, we've got the durian, temple yuck in there, and she's loading it up filling it with water, oh. A little salt in there look at that, wow. And look at all that durian, on the bottom. It's not melted, in yet this is a strong dish that has an acquired, taste. That you need to try, wow. Oh. Sugar. And here's the final. Tempo yuck. Oh banyak badass. Very, spicy. So you can see she just cuts it open that is a bag. Of durian, paste, and she just throws, it in, oh. Look at that. Oh it's so thick. It almost looks like hummus. But it's durian. What a magical, scene. And here's the moment, we've been waiting for the ikan patin. Look at this guys all the different cuts, of that ikan. Patin. And it's just getting frothy, with durian. Your mama taught you this. Your mama taught you this. So it's passed down through, family, so you've got all different pieces the head, the body. The tail and it's all fatty, and this is the third and final, temple yuck. And this is just amazing it's like a durian, curry. It's a true durian, curry, look at that so it's, down kunit. That's the vietnamese, coriander. And the torch ginger, that's it right there guys, that's the torch ginger it's got this extreme. Floral. Ginger it's like an upgraded. Floral, ginger, that right there, is the absolute. Tropical. Extreme, durian, curry, and there it is finish. And we're going to get one of those tiramisi. Oh and this is also. More tempoya. For the bakar. Okay, and there's also, a grilled, version look at this they load up the tempo yeah on a foil, here, and then they add a patina, on, wow. That's gonna be strong, and i've heard this one has special ingredients, not only tempo yak but it's also got some porsche ginger which is one of the most famous, flower.

Gingers. In malaysia, it's incredibly, floral, ginger, oh and this is the, smoked. Smoky version. Wow so many types of ikan patin. It's right on the banana leaf. Don. Wow. And here comes that, ikan patin. And then the double layer. That, looks special, nam box it up. And then closed. Very nice. And there's the grilled version guys, just finished, oh. There it is. That's the grilled, version. Wow and unpacks, it up. That looks absolutely, beautiful, and we're gonna have to get, i think one of each, and the smoked. Ikon. Is finished. Oh. There it is. Wow. Smoked. Durian, paste with ikon patine. Can't wait to try that. Jeremy cassie. Okay and here we are it's ready. Okay. Wow. That's the head. Wow, bizarre. It's a big head. With lots, of durian, curry, gravy. Wow. Tara mccaskey. Wow. And here we are guys it's a busy restaurant. And you can see. It's just absolutely. Beautiful, here right on the water. Oh. Tara mcassy. Wow. Oh and there's more. Oh the down, yeah. And the fried tilapia, yeah right oh. In yapa. This, we call, pate. Oh patin pena, therma cassie they just overloaded. Us with fish we've got the patin, pena here which is deep fried. Ikan patin, the same fish and then look at this guys we've got the, oh that's the durian. Barbecue. Grill version, you can just see it's oozing, like a gravy. And then look at this this is the smoked. Version, right here guys look at that it's a smoked. Durian. Paste. And they also gave us a prawn temple yeah then we've got a fried tilapia, with some sweet dark soy, and then we've got an herb plate this is the ulam. Set, i think maybe some vietnamese, coriander, some there's some cucumbers, some malaysian, herbs, and the real specialty, here which is the catfish. Classic. Patine, dish, let's just put that down, wow. Look at that, right on it definitely needs some gravy. And then you need to make sure it's covered in your rice, wow. That's the joy, let's go right in, let's take some, some cheek belly meat. Look at that. Wow. And then you just gotta make that rice flooded. And go for it. Mmm. Wow. Up wow it tastes like a sweet, caramel, fermented, butterscotch. Spicy. Fish curry, and then it's got the vietnamese, coriander, and the turmeric leaves as well. Wow this is just so delicious, next up we gotta try the smoked version their specialty this is smoked with natural, firewood. Let's just go in. Wow. Make sure to just load it with that smoked, temple yak this is so unique, never tried this before, let's try it out guys. That is one of the most unique. Upgraded, flavors. I think i've ever tasted, first of all it's got the temple yak and then, it's smoked, you can definitely taste, they use good quality wood there because it's a natural, smokiness. And then the tempo yak is very sweet. Now i understand. Why there is a lineup.

All The way out the door, why people lined up here, since 9 30 in the morning. To taste this and we're gonna finish this up and keep going on our road trip. Awesome, thank you boss. Song and sit up. Thank you thank you see you next time okay welcome thank you. Wow, it's busy here. Tara makassi, kaka. See you next time. Thank you. Bye-bye. I'm so happy right now. Thank you. See you next time, thank you. Bye-bye. Thanks, and we're going back on the road guys. Food, all day, let's keep going. Wow. Wow and look how busy it is see you, and next, up before, the ultimate. Sloppy. Satisfaction. We're bringing you into the coconut. Masters. The perfect. Cool down, on a hot day, you're gonna love this. And next up guys we're just crossing the pahang river here look how beautiful it is and, making our way for an ultimate, coconut. Dessert, and then we're gonna go, all the way to the east side of malaysia. Kuantan. And here we are guys, on the way to the east coast, and, right up ahead, we've got a drive-through. Coconut, dessert, you know north america there's drive-through, fast food but here in malaysia, we got drive-through. Dessert, coconut, and we're gonna line up and order this is the lineup, hi boss how are you abacaba. Oh. This is a coconut. Yeah i'll get a coconut. Uh, special, please. Oh would you like ting. I got the coconut, special yeah. There my cassie boss. Yeah. Okay thank you. And that's that we just ordered and then we're gonna drive through and get our special, and we're gonna see the whole process, and they're taking us in oh and here we go the coconut, mountain. Bagna, calapa. Oh and here we go guys, look at this, each one is just cut right on the spot. Very nice, it's so full of juice. Oh. So much splatter. Wow, tara mckessie. Sit up. Here sit up. Sit up okay, we're gonna try it out locals love it and here we go guys we're gonna watch how it's made, and this is it guys we've got the coconut. Emptied, out it's going to have coconut, ice cream look at that. Wow. And he's loading up the jackfruit. And. Oh, jelly. And a little corn on there wow. I think these are oh yeah corn flakes, look at that that's the final touch. Wow, jackfruit. Corn flakes, three scoops coconut, ice cream, oh and then peanut kachang, there it is guys, jeremy. Cassie. Look at that beautiful. Dessert. Looks incredible, and right on the side of the street, let's go try it out and there it is guys look at that giant, oh it's huge. Wow it's melting fast we got to eat this fast it's going to be the perfect cool, down. That is just extremely. Cooling, you can tell, they make their own coconut, ice cream here that is a naturally, sweet, with the corn flakes and the chocolate syrup. And we're gonna hit the road again, but we need one more coconut, uh tara mccassie. Okay, wow song gets it up thank you. Thank you see you next time thank you boss let's go guys let's hit the road, oh, yeah. And next up before, making our way to quan town and getting stuck on the beach, we're bringing you to pecan. For the ultimate, sloppy. Roadside. Snack. Okay guys and we are just driving, across. And, beside. The pahong, river it is absolutely. Beautiful, here we're driving across the rainforest. The river is gorgeous. And, it is one of the main rivers on the east coast of malaysia, it's full of fish, and we are making our way. To pecan, and then up to kuantan, and we're going to drive all up the east coast of malaysia. And there is goats. And, buffalo, crossing, the street so, you got to be careful, okay guys then we just rolled into pecan. Already, a beautiful, city we're right on the confluence. Of the pahang. River here and we're stopping in this town for a snack before heading up to kuantan. And it's going to be good and here we are guys, this is murtabak. Station, let's try a murtabak. Famous. Malaysian, pancake. Oh, yeah here we go, wow. Here we are let's check in. Hi boss. Papa. Okay, guys and we just stepped into the ultimate. Roti. Murtabak. Station. Look at this, she's got that first layer of roti down, and, oh margarine, look at this. Oh ajinomoto. Msg. Sugar oh sugar, oh and some spice.

Wow Rumpa look at that guys, lots of room for spices. Oh and then ketchup, soy sauce, looks good, oh, and then. Blending. Oh and then he's going to put. Down. Sanji. And then there's the, vawang. With kunyat. And then daging. Beef. And then mixing. Wow look at that guys extreme, spiced, eggs. Oh. And that's tellur. And, daging. And this is the ultimate. Look at this. Wow the ultimate, sloppy. Roti. Murtabak. Wow. You can smell. The spice. It's so sloppy, and this. Is, beef. Onion. Turmeric. And. Spice. Wow. And that's. Gonna be a delicious. Roti. And you can see he's just flipping, it now. Look at that. That is gonna get crisped, up and so nice, oh, double, layer. Look it's that look how sloppy, it is. Wow. Wow boss. Looks good, look at that he's just splashing, it on like a. True slop, master. That's extreme. This has got to be the pecan, special, the sloppy, murtabak, one of the ultimate. Sloppiest. Rotis, in the world look at that and there it is you can see the bottom. Has that omelette. Texture, that eggy. Goodness. And that's just the beginning, guys, he's gonna take these murtabaks. And then wrap them with roti, and let's watch how it's done and there they are look at that that's like the fluffiest. Most jiggly. Spiced, beef omelets, in the world. Okay and then next up he's gonna wrap it, this is the special, that he's making right now. There we go look at these he's going to wrap it in a roti. And it goes right, on the grill. And, the special version, is going to have a triple, outer layer on as well, so let's watch how it's all made you can see he's putting them right on this grill. One by one. Oh and then here's the margin. They've loaded it with so much, oh, and it's just grilled, beautifully, look at that. Brown, golden, brown. And then here comes the special let's see how he does it i've never seen this before. Oh special. Look at that. Boss. Looks good. Sarah mcgucy. Oh my, and this must be the final flip, look at that there's gotta be like eight layers of, egg, and, roti. And chili and beef all in there, karama, cassie boss. Wow. That's the special. Going right off. Oh. Thank you boss, and here we are guys look at this we just got the murtabak. Special, there's like. Two. Or three layers of roti, in there, and. So many layers of that spiced. Egg. Beef. Onion. Rumpa. Spice, mix. Omelette, look at that fluffy, jiggly. And then they give you a doll curry, just plain. Vegetable dal nice dal chickpea, and then look at that, some pink, pickled, onions, really nice but first things first we gotta just, dip that in the doll. Oh yeah and he's loaded it with the roomba there's so many eggs in there and that. Is actually like a biryani. Slash, masala. Spice mix so there's gonna be a lot of flavor in there all right try it out. Um. Oh. It's not as sloppy and wet as i thought it would be, but, the roompa. And this spice mix together, has a classic, masala, flavor, maybe like a little bit of cumin and starney, and cinnamon notes in there and then that dal curry, wow, lightly spiced not spicy. Thank you vas, see you next time. Jumpa lagi. Thank you. See you next time. Bye bye. Thank you very much, song and sit up. Wow see you next time and next up we're bringing you in for some serious, beauty. And some of the best beaches in the world, before taking you, for one of the most unique, stink. Bean, seafood. Meals. You need to see this, awesome, guys and now we are just driving. Through the beach side, small, roads to quanton, it's so. Beautiful, here there's palm trees. There's coconut, trees. There's cows, and there's so much greenery, here and we are making our way to kuantan. Which is, right along the coast. So beautiful. And. We're going for our, final, dinner, of the night let's go check it out guys, and this may not have been the smartest, decision. But in the name of getting a good shot, we decided, to try driving, on the beach here we are guys we made it and look at this guys we just got stuck. I guess you don't drive a two-wheel. Drive car on the beach, we're trying to put. Like cardboard. And sticks, underneath. But it's not working, i feel like an idiot i guess we are idiots. But, we just called a tow truck. And uh it's a pretty nice place to get stuck to be honest, beautiful beach. Beautiful water let's go for a swim, and after waiting an hour for the tow truck, we were super lucky to get out of the sand, and back on the road for more eating, we're just driving on these small coastal roads guys and look at the beaches, we're on the east coast of malaysia, it's absolutely. Gorgeous, blue water. White sand. And not a single person, in sight it's pristine. And i have a feeling it's going to be like this for the whole trip, let's go get that grilled fish, and, we are finishing, up the night guys we just found. On the side of the road a massive. Massive. Grilled, fish restaurant. And here we are guys check this out this is the ultimate, seafood.

Station. So we've got la la clams, here, some razor clams. Flower, crabs. Giant, prawns, look at that and you just fill up your bowl, and they can cook it in any number of ways but their specialty, is with stink bean patai. And look at these giant sotong, squid. Wow. Look at the size of that, it's huge. And i think we're gonna have to get one of those, for sure, and then, the real joy. Is this fish. Station. Guys look at this, so we've got i think these are barramundi. We've got some golden, snapper, here, red snapper, here, and then we've got a saddle, grunt. And then we've got some, sea bream, in here. And some stingray. In here. And i just asked the boss, which one is the best and he said. Red. Snapper. So let's get one of those, and see how they make it with pattay. Stink beans, and then you just take your fish and i think we can also get some lala, some clam, la la clam. And then they weigh it and you pay, and they just invited us in to see how they make. The econ bakar patai. Oh and this is our ikan mira. That's, our fish right there guys, we just got into the kitchen. And. He's just gonna. Scale it oh and slice it nicely. And here we go guys look this is gonna be for the, ikan mira, so he's laying down banana leaf down pisang. Iniappa. And, he is gonna. Lay down the red snapper, so beautifully. And double layer, look at this. Wow. Num, pox, it up and then here's the special. Petai. So you can see there's pattay, onion, and some tomato, and then he's just wrapped it up boom, and you can see there's banyak, ikan. Looks amazing, guys so we've got a full, grill, here, of, these banana, wrapped ikan bakar pattai. All different types of fish and i think this is ours right here, it's full of patai, and red snapper and you can see over here there's also these satar. Which is a spiced. Sardine. Fish, paste. Wrap, also in a banana leaf and put right over the coals. And here they all are look at these. Absolute. Smoky, goodness. And you can get it with this ki chop sweet sauce and also with a assam, sour tamarind, sauce, and she's just making these sotong, with professional. Ease, look at that she's put the salted, egg batter on and then she's just covering it in some light batter here and then it's going to get put right in the oil here look at this. Wow. Beautiful. Oh, and here's the sotong. Salted, egg so tongue. Nam packs it up, look at that guys, that is gonna be delicious. And here's our prawns. She's gonna make salted, egg. That's the kuantan, special, and they go right in there. Look at that, salted, egg crunch you just put a little light batter on it. And then. It's gonna have some salted, egg on it too, oh, and there it goes in the margarine, oh and look at this these are all the salted, egg yolks, she's gonna be adding in there so we've got salted, egg, we've got curry leaves we've got salt and sugar and garlic, and onion, and it's all going in this is malaysian, special. Wow, and here we go here comes the prawns. And these two are the ultimate, tag team, one fries, and one. Fries. Beautiful. Wow. That looks amazing. There mccassie. Beautiful. Oh and they just go right out, wow. And look at this beautiful. Super busy restaurant. And we got a beautiful. Feast today, thank you bus this is what we came here for and it's all about wow. So many patai, and that red. Chili. Sambal. Oh. It's crazy. The first thing we've got to try here is of course, the ikan bakar, patan, look at that so many stink, beans in there, pure patai. You can just take some, pure, flesh there dig in. There it is, look at that soft. Red, snapper. Flesh. And we're just gonna put a couple pattai, on there. And you can see it's full of petai. And that red. Sambal, it's gonna be strong, let's try it out this is what we drove all the way to kuantan. For. Shut up. Wow. Actually it's less strong. Than i thought it would be. It's very smooth. Well that sambal actually has a light almost tomato, flavor and the petai. Definitely have a stink to them, but a good, strong. Sulfurous. Odor that is addictive, as soon as you fall in love i think the best part is definitely the combo of the patai. The sambal. And the super soft. Red snapper, flesh. It's really nice. And next up we gotta try one of these satar. And this is gonna be a dish that we're hoping to find all along the drive. Oh yeah there it is that's the fish paste. And you can see they just spice it lightly with chili. Oh sweet. Mmm. With a light. Mmm, sardine flavor. Sit up. Yeah. Let's go in for some chalupa. Fried. Squid. In that chili sauce. And i'm trying to learn bahasa, malaysia. Sang it, bike. Here we go. Let's try it out. Oh yes, wow that batter. Has such an aroma.

And That chili sauce, it's actually sweet, it's not spicy. Most of this food is, more sweet. Than spicy. And i'm really enjoying that. And we need to go in for some of these salted, egg prawns look at that you can see the curry leaves on there and look at that they just loaded it on the outside, that is gonna be the joy not even eating the meat but just sucking all the salted egg, curry leaves and flavor, off the outside. Let's take that down. Oh. That salted, egg. Is one of the flavors you need to travel. To malaysia, for. Just. Purely addictive. The egg yolk is so creamy and then throw those curry leaves in. And you can just dip that in. And look at that, there's nothing like that that is so, delicious. Oh, we're gonna keep eating this try and finish luckily we have some friends, and, we're on the coast. This is this is the seafood land, and bula here is just making. Coconut, shake look at this he's actually taking it out one by one the olive is flash, and gonna blend it in with coconut, ice cream to make a shake. Wow, so he's adding in aya kalapa which is coconut, water. And. Coconut. Flesh. And, syrup, and then vanilla ice cream look at that. Wow. And then some ice. And there it is look at that. Coconut. Shake. Wow it looks good and we got one right here and it is so refreshing. Thank you so much. See you. See you next time. Next time yeah, okay. Thank you, thank you, see you. See you bye-bye. Wow what an amazing, day. And this is just the beginning. Of our road trip.

2020-09-30 22:21

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