- All right, check it out,
guys, it's Trevor James.
We are in Kuala Lumpur, Malaysia.
This is a true food hot spot.
And I am so excited because there is tons
of food to explore and we're bringing you
for tons of delicious tree food.
Let's check it out, guys.
(upbeat funk music)
This is it, Kuala Lumpur, Malaysia.
And we're once again, bringing you in deep
for tons of street food in this KL series.
And today, we're trying
some insane street food
you're gonna wanna fly
here immediately for.
So make sure to watch
all the way until the end
to discover them with us, let's eat.
Okay guys, and first up, right up here,
we're bringing you to Sambal Hijau,
which is a famous
Malay/Minangnese restaurant,
which is food from Pedang, Indonesia.
Here we are.
(speaking in foreign language)
(speaking in foreign language), Hanan.
(speaking in foreign language)
(Hanan and Trevor laughing lightly)
Wow, here we are.
And check this out.
We just walked up and found
the ultimate beef soup.
It's soup tulang, soup tulang.
And you can actually see
cardamom, lemon grass.
There's big fatty beef chunks.
And it's mixed with look, check it out.
Lime, there's green chili and coriander,
and then fried shallots,
the bawang goreng.
And there it is, that's the petai.
- [Hanan] Yeah.
- [Trevor] That's the famous
Malaysians stink bean.
But you also have the jengkol.
- [Hanan] Yeah, jengkol.
- [Trevor] Which is another famous type.
And we're gonna be having both
of those today, thank you.
Okay, (speaking in foreign language).
(woman speaking in foreign language)
And then you can choose
from the 80 dishes here.
And I think that's the problem,
is there's too many dishes.
You wanna eat it all.
Oh, yeah, look at this,
This is the gulai section,
so, the coconut milk cream section.
And this is salted fish egg.
Look at that, that's a giant strip
of salted fish egg in that
gulai coconut milk cream.
We've got some snails gulai up here.
There's actually fiddlehead
ferns, cassava leaves.
There's bamboo shoots gulai.
And then over here, wow,
we've got the colorful spicy section.
And I am gonna take, look at this,
there's some eggplant
with onion and chili.
Oh yeah, red chili.
And then moving on, we've
got more gulai dishes here.
Look at this, this is the crab gulai
that we just watched in the kitchen.
And this one here, Hanan has told us,
is one of her specialties.
This is the beef tendon gulai.
Look at that, wow.
Look at how fatty and
jiggly that tendon is.
And it's in that gulai,
creamy coconut milk
santan with lemon grass,
with the kaffir lime, oh yeah, onion.
And we're just going to make up border
of (exclaims) curry and sauce.
And oh my goodness,
that's the gulai delight.
And then we got the veg section over here,
but what's really popping out today.
Look at this, this is the
ikan bilis, AAA grade,
which is fried anchovies.
And then AAA, because it's upgraded,
it's got green and red chili.
It's got onion and it's extra crispy.
For the next section,
it's a full on meal here.
This is jering, this is jengkol
the stink bean of Malaysia.
That's the next level.
This is like petai times 100.
And it's in a sambal, spicy chili.
Put that on, that is sulfurous delight.
And then look at this, the sambals.
So many different types of sambals,
but this is what the
restaurant is named after,
the sambal hijau, the green sambal.
And then here,
that's the sambal tempoyak, look at that.
You can actually see fermented
durian in there, whoa.
And then final step here,
the ayam kampong rendang.
Look at that.
Oh and I left a little bit of
room on my white rice there
to cover with gravy,
look at the color there.
Just a little room left, let's cover it.
Here's the tempoyak.
- [Hanan] Yes.
- [Trevor] Malaysian
specialty with durian.
- [Hanan] Yes.
- Fermented durian stew with fish.
- [Hanan] Yeah, this fish is from Tomelo.
- [Trevor] Oh, Tomelo.
- [Hanan] The origin.
- [Trevor] Wow.
Okay guys and Hanan, the owner here,
has just invited us into the kitchen
to see how they make the chicken rendang.
One of the hundreds of
dishes they make here.
Okay and here we go, guys.
This is the start of making rendang.
Here we go, guys, this
is the start of rendang.
We've got the oil and the onions.
- [Hanan] Onion.
- [Trevor] Wow, just adding it all in.
- [Hanan] The ginger and the garlic.
- [Trevor] Oh, all the aromatic stuff.
- [Hanan] Galangal.
- [Trevor] Oh and galangal.
(oil sizzling loudly)
Wow.
(woman speaking in foreign language)
Oh and then the chili.
- [Hanan] Chili.
- [Trevor] Green chili.
Oh and here's the red chili,
chili (speaking in foreign language).
(bowl tapping lightly)
Look at that.
It looks really good.
- [Hanan] Yes.
- [Trevor] Oh, and then,
here's the kaffir lime and lemon grass.
- [Hanan] Yeah.
- [Trevor] Wow.
And the turmeric leaves as well.
This is amazing.
And is chef part of your family or?
- [Hanan] Yes, she's my cousin.
- [Trevor] Oh, she's your cousin.
- [Hanan] Yeah.
- [Trevor] Oh and then
here's the coconut milk.
That's the secret, that's
the creamy goodness.
- [Hanan] Yes.
- [Trevor] Look at the
cream, just mixing in.
That's the soul of Malaysia
there, guys, santan.
This is just amazing.
And here goes the salt,
sugar and turmeric.
- [Hanan] Use all of
these to make 80 dishes.
- [Trevor] 80 dishes.
- [Hanan] Everyday.
- [Trevor] Wow.
- [Hanan] So everything that you eat here
is the same like what I eat at my house.
- At your home.
- Yeah.
- Wow.
- So this is the ayam kampong.
- [Trevor] The kampong chicken.
- [Hanan] Yeah, kampong chicken.
- [Trevor] Village chicken.
- Yeah.
- Look at that going, wow,
going right in, look
how thick it's getting.
That (speaking in foreign language).
(Hanan speaking in foreign language)
- [Trevor] Look at that.
(Trevor speaking in foreign language)
Okay, and it's finished.
There it is.
(Trevor speaking in foreign language)
And that's gonna go right
out into the restaurant.
- [Hanan] Yes.
- And we're gonna have a feast.
And here we are, guys,
look at this ultimate plate
of gravies, gulai, curries, rendangs.
We've got the Mahi fish eggs.
Hanan just told me it's
the Mahi fish eggs.
We've got that durian tempoyak.
We've got the ikan bilis.
Look at that, that is
the beef tendon gulai.
We've got their specialty,
the sambal hijau all over the rice.
And that is one of the joys of Malaysia,
mixing curries, banjir style.
And this is all home-cooked,
Malaysian-Minangnese food.
Then we've got the tempoyak,
fish tempoyak with fermented durian
and their crab gulai.
I'm gonna go just right in.
Oh, the rendang is burning still.
Wow, chicken rendang
with the ikan bilis AAA.
We're gonna get some rendang,
extra rendang sauce on there.
Try it out.
(Trevor grunts with satisfaction)
Wow.
That is flavor.
The flavor in that rendang is unmatched,
smooth and strong at the same time.
Let's go for some of this beef tendon.
That's a nice jiggly tendon there.
And you can see we've
got two types of sambal,
the green sambal, which
is their specialty,
sambal hijau, the restaurant name here.
And then they've got the tempoyak sambal,
the durian sambal.
We're gonna try it with
their special sambal here.
And if it's spicy, you
can just wash it down
with this coconut ice cream shake.
(Trevor grunts with satisfaction)
Oh wow.
That is the most jiggly creamy joy.
And that green sambal is
spicy, it is burning delight.
That is delicious.
And let's just take a little bit
of that stink bean jengkol there, guys.
This is, look at that, wow.
That right there is sulfurous,
jungly, strong aroma
and I've fallen in love with it.
(Trevor grunts with satisfaction)
Oh, yeah, we've got the stink beans.
And then here, look at this.
We've got that durian sambal,
tempoyak, fermented durian.
Let's try that out.
(Trevor grunts with satisfaction)
Oh, I think I like that.
(Trevor grunts with satisfaction)
Oh wow, that is a sweet fermented durian.
It's stinky, but good.
(Trevor grunts with satisfaction)
And then we've got the crab
gulai and the fish tempoyak.
Oh yeah, look at that.
And let's just cover it in that gravy.
That's fermented durian,
almost like a fermented durian stew.
My first time.
(Trevor grunts with satisfaction)
Wow, it's actually just
lightly seasoned with durian.
it's not too stinky.
But it does have a durian odor fermented.
And we're gonna take this crab gulai next.
Look at that, guys, let's just crack it.
Oh-ho-ho, that's the joy,
bursting, look at the flesh.
That's creamy coconut milk gulai
Let's just make sure it's covered.
(Trevor slurps loudly)
(Trevor grunts with satisfaction)
Oh my, you can actually
taste the turmeric leaves.
The freshness from the tomato.
(Trevor grunts with satisfaction)
And the crab flesh is
succulent it's so soft.
And then look at this, we
got those Mahi fish eggs.
Looks delicious.
(Trevor grunts with satisfaction)
Oh, there's a bounce to them.
Oh, it's creamy.
Wow, that is nice, it's creamy
and the fish eggs are creamy too.
So, it's like double cream.
They have this perm pop to them.
Thank you, Hanan.
(speaking in foreign language)
Amazing, we're gonna
keep going, thanks Hanan.
And next up, we're bringing
you to one of the best,
if not the best Hyderabadi
biryani joints in KL.
If you love spicy and bold flavors,
you're gonna love this.
Awesome guys, and next up,
we are deep in Little India.
And right up here, there's a famous joint.
We're bringing you to
try Hyderabadi biryani,
some of the most delicious
biryani in the world.
And it's just right up around the corner.
Let's go check it out.
And here we are, guys.
We are bright and early.
Hi boss, how are you?
And this is the biryani, the biryani car?
- Yeah, biryani car.
- [Trevor] Cool.
(men speaking in foreign language)
This is it guys, Hyderabadi biryani.
Oh, it's full of biryani.
It's gonna be good.
And there we go, we've got the curry
and the biryani going right in.
That's the mutton monster deck.
Oh and what do we have here?
(man speaking away from mic)
Chicken?
- [Man] No, mango, mango.
- Oh, mango.
- Mango.
- [Man] Mango curry.
- [Trevor] Mango curry.
Oh, and then a brinjal, brinjal curry.
So, boss, you're from Hyderabad?
- [Man In Blue Shirt] Hyderabad.
- [Trevor] And you make
Hyderabadi biryani,
all the gravy, different curry,
brinjal curry.
- [Man In Blue Shirt]
And vegetable, I have.
- [Trevor] Vegetables.
Wow.
- [Man In Blue Shirt] Today
serving chicken biryani,
mutton biryani, prawn biryani.
- Prawn biryani?
- Prawn biryani.
- [Trevor] Wow.
- [Man In Plaid] So this is chicken curry.
- [Trevor] Chicken curry.
- [Man In Plaid] Yeah,
with spinach kind of leaf
added in the curry.
- [Trevor] Oh, wow,
look at how thick it is.
Chicken curry creamy.
- [Man In Plaid] Yeah,
creamy chicken curry.
- [Trevor] Oh and here's
the chicken gravy.
For the biryani?
- [Man] For the biryani, yeah.
- [Trevor] Wow.
And there they are, look
at all these gravies
and curries to try with your biryani.
There's already a big lineup
for that first opening up the deck.
Wow, there it is, fluffy biryani rice.
And you can see the saffron colored ghee.
Wow and the chicken, which
is gonna be marinated
in tons of spices, is on the bottom.
- [Man In Gray] The chicken and the rice
will be layered in layers.
The chicken will be
marinated at the bottom.
(Trevor grunts with satisfaction)
- [Trevor] Wow, look at
that mixture of saffron,
ghee.
- Ghee.
- [Trevor] And it's ultra fluffy.
Oh and there's mutton biryani here too.
Oh yeah., look at those mutton bones.
You can just slurp the marrow out.
And there's the prawns, the prawn biryani.
Oh and veg biryani, you've got everything.
Oh my goodness, this is amazing.
We just lined up, got
to the front of the line
after about 10 minutes.
And now we're gonna get a big plate
of chicken Hyderabadi biryani with--
(man speaking in foreign language)
With a drumstick, yeah, thank you.
Oh, here it is.
(man speaking in foreign language)
Oh yeah, that's the good stuff
with that saffron infused rice.
(man speaking in foreign language)
Wow, looks good.
This is what you have to try.
That's spicy masala just
coated on the chicken
is full of flavor and then some raita
and some biryani gravy.
That's the biryani gravy?
- [Man In Yellow] Oh yes.
- [Trevor] And the raita, the yogurt.
- Biryani.
- Biryani raita.
Wow.
Boss, can I have some
mango cashew, please?
Mango cashew, oh yeah,
that's the good stuff.
Look at that, mango cashew.
And then some brinjal, brinjal.
There it is, look at that
thick, creamy brinjal gravy
you can mix in with your biryani.
Wow.
And then the final touch here.
We're gonna get this
chicken spinach curry.
Wow, it looks creamy and full of masala.
And here we are, we just got the ultimate
Hyderabadi biryani and there's a giant,
oh yeah, yeah, this is
the meaning here guys.
That's where the ultimate flavor is,
the chicken drumstick.
And you coat it in this biryani masala.
Hyderabadi biryani is one of the best,
if not the best biryani
dishes in the world.
And then a glass of buttermilk
as well to wash it down.
And it's still so hot,
right out of that deck.
And you can see there's
that for biryani masala.
Oh, load it up.
Let's take that first bite.
(Trevor grunts with satisfaction)
Wow, wow, that's delicious.
That right there.
This biryani masala that was
on the bottom of the deck
is so flavorful, wow.
Spicy, but smooth at the same time.
What's this?
- [Man In Fila] Mutton biryani.
- Mutton biryani?
- [Man In Fila] Yeah.
This is prawn biryani.
- And prawn biryani?
- [Man In Fila] Yeah.
- Wow, thank you, that's amazing.
Prawn biryani and mutton biryani,
let's just put a little bit of that,
little touch in there, oh yeah.
Let's try it out.
(Trevor slurps loudly)
(Trevor grunts with satisfaction)
Oh wow.
That is perfect.
That right there, slurping the bone marrow
out of that bone is one of the
ultimate tastes of the world.
What do you think, Ting?
- It's really good.
- [Trevor] It's the good stuff, right?
- Spicy.
- Spicy, but good.
And there it is, let's try
some of that chicken curry.
Let's try it out.
(Trevor grunts with satisfaction)
Thanks so much, guys.
- Thank you.
- Everything--
- Thank you.
- Is very nice.
(Trevor speaking in foreign language)
- Thank you, thank you.
- Thank you, we're gonna
pack this up, bring it home,
keep eating it for another few days
and we're going to keep exploring.
Unbelievable, thank you, boss.
Thank you.
My 81.
(speaking in foreign language)
And last up to finish up the night,
we're bringing you in
for one of the ultimate
sloppy street sandwiches in Malaysia.
You need to see this.
Awesome guys that next up,
lately, I've been a
big fan of ultra sloppy
messy street food.
And right up here, we found
online through research,
a very sloppy roti John ultimate sandwich.
Let's go it out guys.
And here we are.
Hi Boss, (speaking in foreign language)?
Oh, look at the grill
we got going on here.
So, we're gonna get a couple
of different things here today.
We're gonna get a crispy
chicken burger and a roti John.
And we're gonna watch
the process for both.
Oh, and these are the eggs.
Look at these, oh.
Here we go, he's making a perimeter.
It's completely covered
in these scrambled eggs.
So, boss right now we're making roti John.
- [Chef] Yeah.
- [Trevor] So, he's just covering it
in fried crispy chicken and?
(chef speaking in foreign language)
- [Trevor] Oh, (speaking
in foreign language).
- [Chef] Yeah.
- [Trevor] Oh, the lamb.
Look at the ultimate pure
rectangle scrambled egg.
And look at all the buns
here, it's a bun mountain.
And those bonds are going
to be fluffy and saturated.
And he's going to put a secret
sauce on there after too.
Looks, good.
- Looks good.
- Yeah.
And then here's the press.
Look at this, to flatten down that bread
and infuse the sauce and flavor
from the eggs and spices.
Oh yeah and then here they come.
Let's watch how it's made.
Mayo is going on and that's gonna be
increasing the slop level
and then onion, lettuce.
Okay and then here comes the sauce.
Look at this, whoa.
- [Man] Many sauce.
- [Trevor] Many sauce,
yeah, it looks good.
And then boss, any (speaking
in foreign language)?
Cheese, he's loading it with cheese.
And then mozzarella.
- [Man] Yeah, mozzarella.
- [Trevor] Wow, look at that.
Just loading it up with mozza.
Wow, that actually looks really nice.
Here comes the torch.
Whoa, this is amazing, he's
just torching it right now.
And it's just slowly melting
and getting caramelized
and crisped up.
And then here they come
right out, boom, wrapped up.
It's like a slop sandwich
torpedo delivery.
That's next level of street burgers.
Wow and look at how they're
just crisping up there.
Caramelizing on that mozzarella
and he's adding even more sauce.
It's the sauciest sloppiest
burger in the world.
And there's the final touch,
look at that, buns go on.
Thank you, boss.
Wow, look at this.
Let's just take that first chunk there.
Oh yeah, look at that.
You got that cheese sauce.
You got that sweet spicy
chili, lettuce onion.
Let's try it out.
(Trevor grunts with satisfaction)
Very nice, it's sweet, spicy,
cheesy, wet, saturated,
eggs are slightly crispy.
Oh yeah, (grunts with
satisfaction) very nice.
Bye bye, see you next time.
(speaking in foreign language)
Bye bye, thank you.
Hope you guys enjoyed that video.
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let me know what you thought.
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