- That could warm you
in the winter. (laughs)
- It can do more than
just warm you. (laughs)
- Look at that.
Ultimate luxury.
(speaks in foreign language)
That's beautiful!
All right, check it out, guys.
It's Trevor James.
We just got off the train.
We are in Ipoh, Malaysia.
This is an ultimate food city.
Domestic travel is back in Malaysia
after lockdown for three months.
And I'm so excited because
today, we're meeting up
with our good buddy Mark from Simply Enak,
and we're going for a
full on street food tour.
Let's check it out, guys.
(upbeat music)
And here we are, guys.
We're just rolling out
of the train station.
We are gonna go meet our buddy, Mark
and his girlfriend, Rachel.
Hey, buddy!
We are here!
And before we knew it,
Mark was taking us around beautiful Ipoh,
famous for its beansprouts
and it's chicken,
for four incredible
Malaysian street foods.
You're gonna love the foods in this video,
so make sure to watch
all the way until the end
to enjoy them all with us.
Let's eat.
And here we are, guys.
Mark is bringing us to--
- [Trevor And Mark] Lou Wong.
- [Mark] Yeah.
- Famous chicken rice and
beansprouts, and it's right here.
- And it's one of the anchor in this area.
They've been around for quite a while.
- Let's go check it out.
(speaks in foreign language)
(man speaks in foreign language)
(Trevor speaks in foreign language)
- Oh, and we just got invited in!
- [Mark] Yeah, yeah.
(Trevor speaks in foreign language)
Oh, and this is the beansprouts going in.
Look at that!
Wow!
That is the signature secret of Ipoh,
and they're all grown right here.
- [Mark] Yeah, right here, bro.
It's a mixture of the way they grow it.
They have a bit of a
springwater and limestone water.
- [Trevor] Springwater and limestone.
- [Mark] Limestone water, yeah.
- [Trevor] And that gives it an extra--
- [Mark] Yeah, the minerals.
- And this is so exciting.
We just took the train
directly from Kuala Lumpur
to try these beansprouts.
(speaks in foreign language)
Oh, and the beansprouts, they
go right into the blanch here.
Wow!
Just for a few seconds and
then right on the plate.
And we're gonna watch how it gets made.
(man speaks in foreign language)
(Trevor speaks in foreign language)
Whoa!
Oh.
And then the white pepper.
Look at that.
And then the green onion.
Wow.
(speaks in foreign language)
And they just go right out
to the hungry customers.
And then this is their next specialty.
- [Mark] So this is the kway teow.
- [Trevor] Kway teow.
- [Mark] Yeah, this is the--
- [Trevor and Mark] The rice noodle.
- [Trevor] And it just
goes right into cauldron.
- [Mark] Yeah.
There's two types.
Either you can have it dry or soup.
So the dry with a bit of duck soy sauce.
- [Trevor] Oh, and then
they just come right out
and they go in the bowl there.
And it's just served
with the chicken broth.
- [Mark] Chicken broth.
- [Trevor] And then a little white pepper.
And then here's the (speaks
in foreign language).
- Let's order.
- [Travis] And he's gonna
show us the chicken now.
- Yeah, yeah, yeah.
- [Trevor] Let's take a look.
We've got a bucket full
of free range chicken.
- [Mark] Free range chicken.
- [Trevor] Going right
into this giant cauldron.
Wow.
And they just come right out of the ice.
- [Mark] Yeah, yeah.
- [Trevor] And they brine it.
- [Mark] Yeah.
- [Trevor] And then they go
right into that cauldron.
Look at this.
He's just selecting the chickens,
and he's gonna be hanging
them up in his window.
And it's just really all about
that pure chicken flavor.
It's gonna be a simple dish.
He's just hanging them up right here.
Boom.
So this is the beansprout chicken.
And he's just laid down the cucumbers,
and then here comes the slice magic.
(speaks in foreign language)
(Trevor laughs)
And what's the secret to making this?
- [Mark] You have to
first blanch it, yeah.
So that's when you get the stock.
- [Trevor] Boom.
Look at that.
It's all about that skin and meat combo.
- [Mark] Yeah, spring onions.
- [Trevor] Oh, spring onions.
- [Mark] The sauce.
- Oh, and then here's the secret sauce.
(speaks in foreign language)
Here's the chicken!
Wow.
- Oh, yeah.
(Trevor speaks in foreign language)
(man speaks in foreign language)
- Thank you.
(Trevor speaks in foreign language)
Take a look at this.
This is what we came to Ipoh for.
That is the beansprout chicken.
And they first blanch it, right?
- Yeah, they blanch it.
And then also, they get,
you know, to stock going in,
and that stock's been used to
make some of this, the broth.
- [Trevor] So let's go
in for that chicken.
Oh!
- [Mark] Yeah, and then
dip into this sauce.
- [Trevor] Look how tender it is.
And into the sambal.
- [Mark] Yeah, into the homemade chili.
- [Trevor] Homemade chili.
- [Mark] With a bit of garlic, ginger.
- Oh, wow.
And that's what I love about Malaysia,
is the mixture of sambal.
How's that chicken?
- Mmm, yeah.
Tender.
- Mmm!
Oh.
- It's good, eh.
- That chicken is incredibly aromatic.
It's just pure chicken flavor
enhanced with the light and dark soy
and the sesame and the pepper.
(speaks in foreign language)
Whoa!
And this is the real
secret right here, right?
- [Mark] Yeah, this is
about five to six days old
after soaking.
- [Trevor] Okay.
- And why is it fat?
Because of the minerals
that they use to soak.
So it's either, from what I understood,
it's a mixture of limestone
water as well as springwater.
- Oh!
- Yeah.
So that's a good combination.
Cheers, buddy.
- Cheers, buddy.
Mmm.
Mmm!
Wow.
You will never taste a beansprout
in the whole world like that.
There's so much xiang to it.
It's crispy.
It's got that light soy.
It's a little sweet.
- [Mark] Pepper.
- [Trevor] and it's got the pepper, yeah.
- [Mark] Yeah, yeah.
- [Trevor] And then that sesame
gives it that extra bit of nuttiness.
- Yeah.
Next up, some noodles.
- Some noodle.
- Yeah.
You notice that it's slightly thinner--
- Oh, yeah.
- Compared to KL.
- Yeah.
- And it's silkier.
- [Trevor] And they loaded
it with the chicken broth!
- [Mark] Chicken broth and
a bit of the soy sauce.
- Wow!
Mmm!
Oh.
That broth is so deeply complex.
- [Mark] They usually add a
bit of prawns in it as well.
- [Trevor] Really?
- [Mark] Yeah, so it's a
mixture meat and real seafood.
- Oh, that's where the complexity is from.
Mmm!
(speaks in foreign language)
- Bye-bye, bye-bye, bye-bye.
(Mark and Travis speak
in foreign language)
- Wow.
That was delicious.
- Yeah.
Full.
- And we're going for more!
- Yeah, man.
- And next up, Mark is bringing us
to a super unique Chinese
tandoori oven biscuit.
You need to see this.
And right up here, Mark is bringing us
to a special Chinese tandoori.
- [Mark] Biscuit, yeah.
- [Travis] Biscuit, right?
- [Mark] Yeah, yeah.
- [Travis] And it's right out here.
- [Mark] Hi, good morning.
(Travis speaks in foreign language)
- Okay, so we have just
walked into the ultimate
xiang bing, fragrant cookie biscuit
factory production line here.
Oh, and this is making
(speaks in foreign language).
Oh.
And watch this guys.
Laoban is just starting to make the pi,
the skin for these xiang
bing, fragrant bing.
Every single one is the exact same size.
That is a skill that takes
decades to experience.
We've got the bottom, the
shui pi, made with water.
And this is the yol pi on
top which has more oil in it.
So the top is gonna have more oil
and the bottom skin has more water.
So the side you place onto
the tandoor is different.
- [Mark] Yeah, yeah.
- Wow.
This is pure sesame.
And you can actually see
the sesame seeds in there.
Here, it comes.
Look at that.
Coming right down into the flour
and wrapped up in the bing.
Oh, and this is the sweet syrup water
that she's adding on top.
Look at that.
Man, that's satisfying.
Here's the sesame.
That is speed.
There they are, look at
that, all covered in sesame.
Oh, and here we go.
They're gonna go right in the oven.
And here comes the coals, guys.
Laoban is putting in
coconut husk into the oven
to start it up, and that is gonna give it
a smoky--
- Smoke.
- Natural flavor.
- And aroma.
Look at it.
- Look at that.
Whoa!
- It's coming up.
- It's gonna be stuffed with bing!
- Yeah.
- Wow, it's completely
full of coconut husk.
That could warm you in
the winter. (laughs)
- It can do more than
just warm you. (laughs)
- Just throw some coconut in there
and you can cuddle up to that.
- Yeah.
(Mark and Travis laugh)
- [Travis] Oh, and here's the bing.
Here we go!
This is shougong.
(speaks in foreign language)
Oh, they're going in, Chinese tandoor,
just like naan bread
except with a sesame bing.
(speaks in foreign language)
(Laoban speaks in foreign language)
(Travis speaks in foreign language)
(Laoban speaks in foreign language)
- Wow, and there we go.
Look at that, just getting
pulled off this bing tray here,
and they're going right
into that oven one by one.
And he's got a full palm of this bing.
You can smell that sesame.
And I love how they coated it
with the syrup on the outside
so it's gonna get that
glazey caramelization, right?
And now, Laoban is just
rocking the tandoori here.
Look at this.
- [Travis and Mark] Wow.
(Travis speaks in foreign language)
(Laoban speaks in foreign language)
(Travis speaks in foreign language)
32 years of history
here, and you can see it
in the masterfully created and
placed bing, the xiang bing.
And there it is.
Oh, and--
- His gloved hand.
- And now Laoban is getting ready.
His gloves are going on.
And we are gonna watch the
unsticking of these bing.
Here we go.
There they are.
Wow, look at the golden crispiness.
- [Travis and Mark] Whoa!
- [Travis] Wow.
And they just come right out,
and they are sorted and sold.
And you can see it is a total
factory production of bing here.
We've got the power couple
creating these bings.
Oh, and they just a light
scrape and the char.
They're gonna be so good.
And there we go.
Almost finished.
Completely aromatic.
They're just coming out one by one
from this beautiful tandoor.
That's a full tray.
And they have saved
a few of these beautiful bing for us here.
Look at this, guys.
We've waited actually about--
- [Mark] An hour.
- [Travis] 40 minutes, an
hour for them to cool down
because that could just burn your mouth.
Let's take a look on the inside.
Oh, look at that!
That's the sesame!
- [Mark] Yeah.
- Wow.
Let's try it out, buddy.
- Cheers.
Mmm.
- Mmm, mmm, mmm!
Wow, that sesame.
Oh!
Look at that!
It's almost got like this
sweet fruitiness to it.
- [Mark] Yeah, like the--
- [Travis] I think it's sesame syrup.
- [Mark] Yeah, exactly.
- [Travis] Wow!
- [Mark] Honey infused with sesame.
- Yeah.
It's like the perfect
combo between salty, sweet,
sesame, honey, and smoky, flaky.
- All together in one goodness.
- Beautiful.
(speaks in foreign language)
Bye-bye.
(speaks in foreign language)
That was delicious.
And I can't believe
Laoban gave us as a gift--
- [Mark] One pack.
- One pack.
Let's keep going.
- Yep.
- See you.
- Bye.
- See you.
- Thanks.
And next up, before
going to the most extreme
seafood crab dinner, Mark is bringing us
to the most unique Malaysian-Indian
cendol dessert in Ipoh,
made with the most
fragrant and unique syrup
that you need to try.
Next up, we are going
for the ultimate street cool down dessert.
- Yeah, it's been really hot.
We've been eating.
Now, it's time to cool down
with some really good cendol.
- Let's check it out.
- [Makr] You can just keep pimping it up.
- [Travis] Pimping it up, yeah. (laughs)
Let's get the most pimped.
- [Man] This one is jagung, pulut.
- [Travis] Jagung, pulut.
- [Man] This one pulut, jagung, kacang.
(Travis speaks in foreign language)
- [Travis] Two?
Yes, please.
Oh, and this is it.
So the cendol is a classic
Malaysian street dessert
made of shaved ice.
Oh, and here comes the ice.
Oh, yeah, breaking out here.
Oh, and here we go.
There it is.
And then here comes the magic.
Let's see how it's made.
Oh, and here's the pandan jelly.
Pandan jelly right on the ice.
Wow, looks good.
And here comes that--
- [Mark] Glutinous rice.
- [Travis] Wow, glutinous rice.
(Mark laughs)
Looks good, doesn't it?
- Oh, yeah.
- [Travis] Oh, look at that sweet corn.
Oh, kidney beans, tons of kidney.
Oh, and then the real secret.
- [Mark] The gula melaka.
- [Travis] The gula.
The palm sugar syrup, right?
- [Mark] Yes, palm sugar syrup.
- [Travis] Whoa, look at
that ultra thick syrup.
Look at that.
- [Mark] Oh, yeah.
(Travis speaks in foreign language)
(man speaks in foreign language)
(Travis and Mark laugh)
- [Mark] And then there's the--
- [Travis] Oh!
- [Mark] Coconut cream.
- [Travis] Coconut milk.
- [Mark] Santan, yeah.
- [Travis] Santan.
- [Man] It's pure santan.
- [Mark] Pure santan.
- Whoa, that's creamy.
Thank you.
(speaks in foreign language)
And there it is.
- All right.
- Look at that.
So we added in those beads,
the pandan jelly, the corn.
- [Mark and Travis] Thank you.
- Thank you.
Looks good.
Canada, Canada.
- Canada.
- I can try it?
Mmm, mmm!
Oh, wow.
- Yeah, with the rice, it's good.
(Travis speaks in foreign language)
- [Travis] Wow, that's delicious.
And Boss is so friendly.
- [Mark] Yeah.
- [Travis] And I love the flavor.
It's sweet and salty and milky.
One thing that might
not look like it works
is the beans and the corn
and all the sticky rice,
but it really does.
And I think, living in Malaysia,
you can have that everywhere.
It's actually a good combo.
The beans, they're sweet.
- Secret mixture.
- [Travis and Mark] Secret mixture.
- Oh.
- Around 18 things in there.
- 18 things.
- One-eight.
- Wow.
- [Mark] One-eight.
- So Boss Deen was just explaining to us
that the gula melaka sugar syrup
actually has 18 ingredients inside it.
- 18 ingredients.
- That gives it an extra kick of aroma.
It's like really complex.
- Yep.
And of course, that's his secret recipe.
- Yeah.
- And palm sugar is just one
of the 18 that's been used.
- [Man] Cendol!
- [Group] Cendol!
- Thank you!
(group laughs)
(speaks in foreign language)
Thank you very much.
- Thank you, thank you, thank you.
- Thank you.
- See you next time.
- Bye-bye, bye-bye.
- Thank you.
Bye-bye.
Bye-bye.
Thank you.
And we're gonna keep going.
Come on, let's go!
And last up, to finish up the night,
we're bringing you for the
all ultimate crab feast
with six monsters cooked three ways.
You're gonna love this.
Rolling up for seafood to finish the day.
- [Mark] We're right in front.
- Going full on for crab.
And here we are, guys.
We are at Restoran Maknan Laut Crab House.
And we are here nice and
early because we've ordered
six big monsters that are gonna
take some time to prepare.
And here they are!
Wow!
So many.
Look at these!
Those are plump! (laughs)
Look at that.
It's huge!
- Bigger than my--
- It's awesome.
- [Mark] They've been
around for a long time.
As you can see, all this dirt,
they've been hiding for a long time.
- [Travis] Oh, yeah.
- [Mark] Sometimes they
even have barnacles on it.
- [Travis] Wow.
- [Mark] So this is legit.
- Beauty.
Thank you very much.
And we're gonna cook those.
And we just got invited up to the kitchen
to see the cooking of these giant crabs.
Let's go!
Wow, and here we go.
We're going up.
Whoa, going in the wok!
Oh, look at how big these are!
Wow. (speaks in foreign language)
That is beautiful, right in the wok.
(speaks in foreign language)
- Yeah.
- The lid's going on.
Look at that, boom.
And we just stepped into
the ultimate crab kitchen.
Take a look at this.
Oh, and we're gonna make the chili crab.
Look at that, guys, chili.
(speaks in foreign language).
(Wong speaks in foreign language)
(Travis speaks in foreign language)
And the crab's going right in!
Boom.
Look at that ultimate luxury.
(speaks in foreign language)
- [Mark] That's steamed salted egg yolk.
- [Travis] Oh, and there's a salted egg.
Look at that.
Wow!
Salted egg and butter.
And look at how it just
turns into this cream.
- [Mark] Yeah, cream, the bubble.
- [Travis] Whoa, look at the bubble!
That is beautiful.
- [Mark] Curry leaf goes in.
- [Travis] Oh, curry leaf!
- [Mark] And then the crab goes in.
- [Travis] And then the crab!
Oh, my goodness.
Tossing it up with a little seasoning.
There it is.
Look at that, extreme, creamy, salted egg.
- [Mark] Some corn.
- [Travis] Oh, and some corn.
- [Mark] Biscuit crumbles.
- [Travis] Oh, and then crumbled biscuit.
And we've got the full
on crab station here.
- Yeah, yeah, man.
Full on, bro.
I'm getting hungry.
- [Travis] Yeah.
And there it is, salted egg crab.
Wow, right on that serving tray.
Look at that.
You can smell that creamy salted egg.
- [Mark] Yeah, salted egg.
And the butter, yeah.
- [Travis] And there's the final process.
Look at this, wow!
- [Mark] Whoo!
- And there it is, the salted egg crab,
just one of our six.
- Whoo!
- [Travis] And we got the
mantou over here as well.
Oh, and here's our chili crab.
It's getting thicker.
(speaks in foreign language)
Oh.
These guys are true masters of the crab.
- [Mark] Yeah, man.
- [Travis] Oh!
- [Mark] And then egg.
- [Travis] Oh, and egg!
- [Mark] Yes.
- And there it is, our chili crab.
Look at the sauce coming out.
Wow!
That is pure beauty.
A little green onion on
top, and there it is.
That's our chili crab.
- Chili crab.
- [Travis] It smells fantastic.
- [Mark] Yeah.
- [Travis] It really smells fantastic.
- [Mark] I'm pretty
sure it tastes so good.
All right.
- [Travis] Pure wok skills!
Just watch the master at work.
And then it comes right out!
- [Mark] Whoo!
- There they are.
Wow!
You can smell it, just
pure smoky barbecue-ness.
Here comes the chop.
Boom.
That is satisfaction right there.
And look at these claws.
Boom.
That's it.
Wow, and look at this serving
of this beautiful barbecue crab.
Oh, and here's the final process, the lid,
that top of the crab right on top.
(speaks in foreign language)
That's beautiful!
Look at those!
You can really smell that
smoky barbecue aroma.
And he's just making
a clay pot here for us
with garlic, chili.
And the crab's going in the clay pot!
We've got so many crabs going on tonight!
Look at that!
- There's glass noodle in it.
They have garlic.
They have chili.
- [Travis] and cilantro going in!
- [Mark] And spring onion.
- [Travis] And spring onion.
- [Mark] A bit of oil.
- [Travis] Whoa!
And then the lid goes on.
Oh, rice wine on top!
- [Mark] Oh, yeah!
- [Travis] Whoa!
(Mark laughs)
It's gonna be good!
Wow, look at that sizzle!
Finished.
- [Mark] Finished, all our meal.
- [Travis] Oh, my goodness.
Oh!
- [Mark] Whoo!
- And there it is.
Let's go eat!
- Let's go get some real crab tissues.
- We got six beauties!
And there it is, guys.
Look at the color.
That's just one of six.
That's the clay pot.
Let's go eat.
Oh, and here we go.
- [Mark] Oh, yeah.
- There it is.
Look at those plump beauties! (laughs)
- We've got a lot of crab to finish.
- Oh, my goodness.
So these are the barbecue.
- [Mark] Barbecue crab.
Once they're done processing it,
they'll put it into a
wok, they'll add water,
and they'll start boiling it
until the water dries out,
and they'll start barbecuing
it inside in the wok.
- [Travis] Wow.
- [Mark] And basically cooking
it within its flavor itself.
- [Travis] And look at the claws there.
Wow!
- [Mark] They're big, they are not small.
- [Travis] They are massive!
- [Mark] It pretty much cover--
- [Travis] It's much bigger.
- [Mark] It's pretty much
bigger than your hand.
- [Travis] It's huge!
And then right here, we've
got that salted egg, right?
- [Mark] The egg, yeah, salted egg crab.
- [Travis] Oh, my.
- [Mark] So basically
butter, curry leaves.
- [Travis] They're just giant.
And curry leaves.
- [Mark] Curry leaves as well.
That's what you get.
- [Travis] So it's like a
mixture of curry and salted egg.
- [Mark] Yeah.
- [Travis] And I loved
watching how creamy it was.
- [Mark] Yeah, yeah, yeah.
- [Travis] And then next up,
we got that chili crab, right?
- [Mark] All right, yeah.
- [Travis] Whoa, look at that chili sauce!
- [Mark] This is a
Malaysian-Singapore thing.
- [Travis] Signature Malaysian specialty.
And then one more over here.
- [Mark] And then the
last one is the clay pot.
You've got basically glass noodle.
So this crab is now seated
on a bed of glass noodle
that's really cooked in some stock, pork.
- [Travis] Wow, it's steaming.
- [Mark] Garlic and chili.
- So let's go for a crab popsicle.
And we have to stand up to reach.
It's so far away.
(Mark laughs)
Oh!
There's so many, six
popsicles ready to eat.
This is Ipoh, guys.
You gotta come to Malaysia to eat.
- [Mark] Oh, look at that.
Oh!
- It's just ready to pop.
Cheers, buddy.
(Mark laughs)
Whoa!
- This is legit.
- Oh!
That is some of the best
crab you'll ever eat.
There's just a natural
sweetness from the flesh.
Mmm!
Let's turn the lazy Susan and try this.
Oh, look at that chili crab!
- [Mark] Chili crab.
- [Travis] We should
just take a claw again.
- [Mark] Yeah.
- [Travis] This is the popsicle night,
nonstop crab popsicle.
So this is the Malaysian
sweet and sour chili crab.
- [Mark] Yes.
- [Travis] Oh, it's just glistening.
(Mark laughs)
- Cheers, bro.
- Cheers.
Oh!
Mmm.
Oh, mmm!
Whoa!
- [Mark] Get some of
the sauce, soak it in.
- [Travis] That is sweet
and spicy and sour.
- [Mark] Yeah, yeah, yeah, yeah.
- [Travis] All in one.
- [Mark] Go for it.
- Oh, and I just took half
the flesh off the bottom.
Let's go.
Mmm!
Wow, man.
(speaks in foreign language)
(Mark laughs)
Wow.
(speaks in foreign language)
(Mark laughs)
Okay, and next step, we should try
the clay pot and the salted egg.
What would you want?
- [Mark] All right, I'll
go there for the clay pot.
- Okay, and I'm gonna go salted egg.
Look at that.
You just got to pull it out.
You don't wanna break it.
Oh, perfect pull.
Lucky.
(Mark laughs)
Cheers, buddy.
- Cheers, bro.
- Mmm, mmm!
Oh.
Oh, wow.
Real nice, just pure
creaminess from the egg,
slightly seasoned with a
bit of that curry flavor
from these curry leaves.
Mmm.
That's the good stuff.
(speaks in foreign language)
- [Mark] Thank you.
Thank you.
(Travis speaks in foreign language)
- Okay?
- [Travis] Very good.
Yeah, thank you very much.
See you.
- Oh, see you again.
- Bye-bye.
Make sure you guys go
follow Mark at Simply Enak
in the description down below.
Huge thanks to my buddy, Mark.
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Thanks a lot for...
