- All right, check it out
guys, it's Cavern James.
I am super hungry today,
we are in Kuala Lumpur Malaysia,
there's so much food to eat
and am really excited
coz we are bringing you
for a full long street food adventure.
It's gonna be a lot of fun,
let's go check it out guys.
(bright music)
Get ready for more street
food in Kuala Lumpur,
the endless street food city,
'cause today, we are bringing you
to five insanely delicious
Malaysian street food scenes
you're gonna love, including
getting into the kitchen
with one of the best chili
and black pepper crab
restaurants in the city
if not the world, let's eat.
Awesome guys, this is the
moment we've been waiting for,
bringing you and we're in little
India Brickfields right now
and right up ahead, we're bringing you
for the ultimate Indian curry clay pot,
let's go check it out.
Hi boss, hi, boss, how are you?
Oh, this is it, the clay pot?
- Yeah, clay pot rice.
- Clay pot rice?
- Yeah.
- And they are all being
made in the back there?
- Yeah.
- And we just walked in the
ultimate chicken, mutton, fish
curry clay pot station,
and Chef Gobi here is making
all of these clay pots
and we're gonna watch him
from the very beginning.
It looks delicious and you
can see all the ingredients
for these clay pots.
we've got onions, tomato,
chili, we got masala,
we got the special spice
secret mix down here, cinnamon
and star nice and then
we got curry leaves.
Okay, and here is the making, oil,
and then some sarnies onion.
- [Chef] More onion.
- Tomato, curry leaves
and there is some cinnamon
and sarnies in there,
oh and then more onion.
Look at the heat coming up now,
the aroma has just starting to come
and this is just amazing guys.
The heat is coming up,
the smells are coming out,
it looks good.
- Looks good.
- Oh, and here we go, look at this guys,
we are gonna get one of these
clay pot curry banana leaf,
wow, okay, and here we go,
the oils in, curry leaf,
there's cinnamon, sarnies, and the onion.
There's a lot going in here
today guys, garlic, tomato
masala, the masala, secret masala,
and then it's just getting mixed up
and that is gonna sizzle and caramelize
and the flavors are just
gonna infuse in there.
Wow, and look at this, he
is just throwing some stalk
and chicken in and chili paste
has just gone in as well.
- Power ranger.
- [James] Power Ranger?
- Yeah
- [James] Oh, secret san tan?
- [Chef] Not san tan.
- Not San tan?
- [Chef] Yeah.
- [James] Oh wow, look at that,
they just get garnished
with that coriander,
chicken, mutton--
- [Chef] Fish.
- Fish, oh look at that fish, wow.
You can also get it on
top of a banana leaf
and I think that's what we are gonna get
because it's pure clay
pot without the rice
and then you pour it all over the rice.
Look at that, here comes the banana leaf.
Look at that and then you
get the cabbage veg mix.
Oh look at that, wow and
there it is, thank you.
Wow, that's the beauty.
Oh, and here it is,
look at that clay pot,
wow, right on the rice.
Oh my goodness, that is beautiful.
Wow, oh my goodness,
look at the thickness.
- [Chef] This is called banjia.
- Banjia?
- [Chef] Flood, flood, flood.
- [James] Flooded, it's
absolutely flooded.
- [Chef] Yeah, at least for craving, yeah.
- Yeah, just loaded, thank you, thank you.
Wow, and there it is guys, look
at how thick that curry is.
We got the mutton curry
loaded with potatoes
and we saw them making
with all of those secrets
masala ingredients.
Oh, and what's this?
- Oh, this is Prawn varuval.
- Oh Prawn varuval?
- [Chef] Yeah.
- Look at how rich that
is, oh my goodness,
crown clay pot, wow, look at
the clay pot still sizzling,
Indian secret spices.
Okay, thank you.
That is incredible, he
brought us this Prawn varuval
and look at how dark and rich that is,
you can see it's full of spices
and that is on top of this
already rich spicy mutton curry
over the rice.
You can just go right in with the hand
and I think that's what we gonna do.
Oh, it's still warm,
you'll never burn yourself
when you eat with hand
because your fingers will feel it first.
Try it out.
Oh my goodness, that mutton
is fatty and flavorful
and the curry has this smooth onion aroma
mixed with that freshness from tomatoes
and then it's got that curry rich masala
and then it has brought up another level
with those curry leaves,
it's really delicious.
Okay, and now we've really
gotta try this Prawn Varuval,
look at how dark and thick it is,
you can actually see the fried onions
are totally caramelized in there.
It's got prawn, ginger, garlic,
it's got cumin, tamarind,
all the classic Indian
spices, masala, salt
and maybe a little lemon juice,
and you can actually see
there's big cumin seeds in there
and let's just make sure
to get that first bite full
of that varuval craving.
Okay, let's try it out.
(sighs)
Oh my goodness, that is so rich,
this ready right here
has so many spices in it.
It tastes like the cinnamony forest
with cumin, almost like liquorish forest,
dark, smoky prawn infused masala.
Oh, wow, with the smoothness from onions
and the aroma from tomatoes
and we can just break the papadum on here.
Oh yeah, that's it guys, then go in,
we are gonna keep eating
this, finish this up.
Oh yeah, and then go for more food later.
Thank you very much.
- No problem
- Thank you, bye-bye, see you.
Thank you, bye-bye, that
was delicious, see you.
- And next up,
we are bringing you four more street food,
starting with one of the best
and most internationally famous
street foods from Malaysia.
The Mee Goreng ultimate fried noodule.
- Okay guys, and we
are just making our way
out the Pentecostal Daman sora
to go for the Mee Goreng,
classic Malaysian style fried noodle
and I think it's right up
here, let's go take a look,
and here we are guys, we
are going for Mee Goreng.
Thank you, see you.
Awesome guys, and we made our way out
to a local neighborhood,
Kuew Tow Pasembur,
and right up here, there
is a famous Mee Goreng
which is Malaysian street
style fried noodles,
and we are gonna go check it out.
Oh yeah, and here we
are at Bob and Family.
Hi, boss, (speaking in foreign language).
Wow, this is the Mee Goreng.
- [Chef] Mee Goreng.
- Oh wow, this is the
Malaysian street noodle
and we came to eat it.
Okay guys, so we just walked
in to the ultimate Mee Goreng stop,
Malaysian Mee Goreng at Bob and Family.
(speaking in foreign
language), looks delicious.
- Yeah, very nice
- Very nice
- Very nice and delicious.
- And delicious, (speaking
in foreign language)
(chuckles)
but here we are guys, you
can see Bob and Family,
they've got all the classic
Malaysian fried noodle dishes,
and Tim is just filming,
we are gonna take a look in a second,
but we are gonna take the
Mee Goreng, the fried noodle.
Let's watch how it's done.
(speaking in foreign language)
Oh, here we go, oil going
in, and here we go guys,
that's the Mee Goreng,
this is the Mee Goreng,
tons of meat, chili sauce,
look at this work action,
there's vinegar, he is just
loading up the vinegar,
tons of mee going in, tons of noodle,
there's some green onion,
so there's actually quite a few sauces
he is pitting in to this noodles,
we've got the Tuka, the oil,
we've got the chicup, the sweet soy sauce
and then we've got the oil
and over here there's a chili sauce,
and Pasembur sauce, so it's
full of spices and aroma.
And look at that, just getting served,
and here comes the egg.
Look at that tula, wow, wow,
look at all the eggs he is putting in.
Five, five eggs, incredible,
throwing more noodles in.
Wow, and look at all the tofu cuts,
that's the incredible combo,
green onions, tofu, incredible.
- Three types of Mee Goreng.
- [James] Oh, yeah?
- Three types.
- Three types?
(speaking in foreign language)
- [Chef] This is the normal one.
- Our normal one.
- Oh, normal one.
- Look at those noodles,
it's got the walking,
that classic smokiness from the charcoal
and the chef is a master.
(speaking in foreign language)
- Bob.
- [James] Bob?
- Oh Bob, chef--
- My son, my son.
- Your son?
- Yes.
- [James] Oh, so it's family business?
So this is chef Bob and Bob's mother.
- Yeah
- And Bob's father taught
him how to make this noodles.
There it is, look at that, oh,
and it's just topped with
green onion and red chili
and then some lime,
and then they are gonna
add a fried egg on top,
look at this, wow.
(speaking in foreign language)
Look at this, we are at a
classic Malay focus style.
Wow, eating center and we got
two amazing dishes to try here
and you can see chef
Bob in the back there,
he is just spinning the walk like a pro.
This is the Mee Goreng.
Look at this guys, wow,
so we got classic Malaysian
Mee, yellow noodle,
this is the sotong version,
so he throws in sotong
which is squid and then he loads it up
with vinegar and the kacang,
the Pasembur kacang sauce
which is a peanut or peanut
sauce full of flavor.
He's put in dark soy and topped it
with green onion and red chili.
First up, let's just squeeze
lime on this Mee Goreng.
And Mee goreng is one of the
noodles dishes of the world,
one of the ultimate noodle
dishes that you have to try.
Here we go, (sighs).
Wow, that is amazing,
it is sweet and nutty
from the peanut kacang sauce,
it's got that beans
sprout nuttiness as well,
and then it's got that chili,
and there is a definite aroma
that you get from mixing all
of those flavors together.
The sweet dark soy, the
kacang peanut, the chili,
the gaucho, the smokiness
from putting on the coal, very nice.
- Very nice.
(speaking in foreign language)
- Thank you Bob.
(speaking in foreign language)
Wow, number one, (chuckles).
So your husband teach Bob to cook
and you cook very nice.
Thank you, Chef Bob.
(speaking in foreign language)
See you next time, thank
you, bye-bye, thank you.
- And next up, we are bringing you
to one of the most delicious
and famous black pepper crab
and chili crab restaurant in Malaysia.
You need to eat this, check it out.
- And here we are guys,
next up we are going for the
ultimate black pepper crab
and that's one of the
things I love about Malaysia
is the variety of flavors you can get
with crabs and sea food here,
and we are Sui Sui restaurant
in a little old cave here
in Kalu with rainforest
and beautiful nature,
and we are bright and
early to see how it's done.
Let's check it out guys.
(speaking in foreign language)
Wow, here we are, bright and early,
and we are just gonna
check in and here we go,
we are gonna take a
look at the live crabs.
Oh, and there they are,
and look at that guys,
that's the mad crab.
(speaking in foreign language)
- Indonesia.
- Indonesia?
Oh, Indonesian mad crab
and you can see the crust
is the real feature there.
There is gonna be a lot
of juicy crab meat there,
and then the body is gonna
have lots of flesh as well.
Wow, (speaking in foreign language).
And here we are guys,
look at this giant kitchen
and we are gonna be watching
a few very special dishes
being made today.
Hi, boss, how are you today?
- Hello.
(speaking in foreign language)
Oh my goodness, and here
it is guys, look at this.
(speaking in foreign language)
Oh my, it's gonna be delicious,
and Dang Chifu is just frying the crab,
and then he's gonna put it in
the work with black pepper.
Oh yeah, look at this, here
we go guys, watch this.
Oh, curry leaves, onion, garlic, oh yeah,
that is gonna bring out the aroma,
and then look at all
these ingredients here.
(speaking in foreign language)
That's the secret guys,
he just put in a giant
spoon of black pepper sauce.
It smells fantastic, and look at this,
the crab is going right in,
and look at all this ingredients.
There is black pepper,
and he's making a spoon
of black pepper, chili
and white pepper as well right in the pot.
(speaking in foreign language)
The secret black pepper
crab and look at that guys,
he is just adding in,
hey, Changyo, dark soy,
it's getting rich and caramelized.
Look at that, wow.
(speaking in foreign language)
That is incredible, look
at these work actions,
the work skills.
(speaking in foreign language)
Wow, there it is guys, look
at that black pepper crab.
That is, (speaking in foreign language),
it smells fantastic and it's
just getting plated right now.
Wow, that is black pepper.
Look at those giant
claws, and the real joy
is gonna be in the sauce
right here, watch this,
this is what you come here for.
Wow, look at that beauty.
(speaking in foreign language)
- And after watching even more
masterfully created dishes,
like curry clay pot, head butter prawns,
Malaysian chili crab,
salted egg fried squid
and fatty barbecue pork,
we were ready for a feast.
- Oh, and here we go, wow,
(speaking in foreign language).
Look at all these
specialties we got today.
(speaking in foreign language)
We got this classic chili crab dish
which is almost like the
iconic crab dish of Malaysia
and you can actually see he put,
oh, yeah, look at that sauce,
he put egg york in there.
In that sauce is full of chili and garlic.
Wow, and then this one here is
what we came to Sui Sui for,
the black pepper crab.
They got this rich black pepper sauce,
they load up in the work,
and it's full of curry
leaves and chili and garlic.
It smells like an upgraded
black pepper with cream.
Incredible, and the body
is what is all about there.
Let's try it up, (sighs).
Oh.
(speaking in foreign language)
Wow, oh my goodness, that
pepper sauce is perfect
and there is another
Popsicle, look at that guys.
You can just dip it in,
that black pepper sauce
is definitely spicy,
but it's like a black pepper
spicy, not a red chili spicy,
and then you can actually
taste the curry leaves
and some light spice from
red chili in there as well.
I think that is one of the best crabs
you will ever eat right there.
And then next up, look at this,
let's try a beautiful curry prawn.
And look guys, the head
butter actually melted
into this curry and we are just gonna,
I'll just get a good first
bite here, lets try it out.
(sighs)
Oh wow.
(speaking in foreign language)
And I think we found
one of the best places
for curry prawn and black
pepper crab in the world.
And next up, look at this guys,
let's go in for that chili crab
and chili crab is so
famous for being sweet,
spicy and sour.
The triple combo of flavors.
Oh, these are beautiful
claws, beautiful claws,
one of the ultimate
specialties of the world.
Wow, we got so lucky, look at that,
we just got a complete popsicle,
that's a rare, rare occurrence,
let's just cover it in that chili sauce.
Let's try it out, (sighs), oh wow,
and am really surprised by that guys,
that flavor you fall in
love with it instantly,
am using more of black pepper
or a curry clay pot crab kind of guy,
but this chili crab,
the sweetness is like from
a tomato sauce sweetness
and then it is spicy from chili,
and then it is sour as well.
That's was amazing and am full on crab.
Let's keep on going guys.
- And next up, before going
for a massive Tandoori chicken dinner,
we are going for a classic street dessert,
but this time upgraded with durian.
- And here we are, we are just
cruising through Kaon Kin,
look at this, Durian style
is deep in the market.
And next up guys, we are bringing you,
we're right down town Kaon right now
in Kamaparu chiao kit market area,
where you can see the patroons towers
there in the back and
right on the corner here,
there is a famous Durian Cendol joint
and that's like the ultimate combo
of the two most refreshing
and delicious flavors in the world,
and it should just be up right here.
Oh, hi, boss.
- Hello.
(speaking in foreign language)
Look at all these varieties
of Durian, D101, D24,
kampong Darian from the village,
all different varieties and flavors.
And so the deal is, we are
gonna get a big Durian,
and then right across here,
there is a Cendol store,
and we are gonna put
the durian on the cendol
and have a feast.
Oh, look at that, oh!
Yellow.
- Yellow color.
- It looks good ,45 per Kg.
- 45.
- So that's about 10 dollars
per Kg, thank you boss.
- Okay, okay.
- Wow, it's good.
Okay, so we got the durian,
and we re gonna walk it over
right here just next store,
there is this cendol store.
(speaking in foreign language)
I got the Musang king.
- Okay.
- [James] Can make durian Cendol?
- Okay.
- Okay, thank you.
Okay and here we go, so this
is the making of a cendol.
Look at this ice machine,
wow, let's see how it works .
(ice machine roaring)
Nice, so that's the ice,
and then we are gonna get the gula melaka?
- [Chef] Yeah, brown sugar.
- [James] Brown sugar, and pandancheli.
- [Chef] Yeah.
- And then he's gonna open
up that durian musang king.
Wow, thank you boss, and look at that.
(speaking in foreign language)
- [Chef] Yeah.
Wow, sweet corn.
Okay, thank you boss, and there it is.
Thank you boss.
(speaking in foreign language)
Oh beautiful, thank
you, okay, musang king.
- Musang king.
- Yeah, that's number one.
- Yeah.
- Yeah, look at this guys,
that's the cendol coconut milk
extremely smooth coconut flavor,
mixed with brown sugar gula melaka
which has this intense aroma,
almost like an upgraded molasses,
and then the pandancheli,
which is vanilla like,
and then we've got this
ultra premium, look at that.
Ultra premium musang durian,
which is upgraded custored
like, look at that is licking,
we better go right in, let's take a try.
(sighs)
Wow, musang king, wow!
- Very delicious.
- Very delicious, oh, it's
perfectly, wow, custored,
and this is loaded up, let's
just make a mountain here.
Look at that, oh my goodness, there it is,
look at that, that's the
real joy right there,
you see that brown ice, that's
the gula melaka brown sugar
which has this distinct
aroma, so aromatic,
it's almost like a mixture
between honey, molasses, perm sugar
and almost like a sweet date.
And that's where it's all about guys,
hanging out in the street
stalls, durian stalls,
cendol stores, down town care,
enjoying the street food,
everyone here is so friendly.
Wow, and that's number one.
- Thank you, thank you very much.
- Thank you, it was delicious.
- Okay.
- Thank you, see you, thank
you, see you next time.
Thank you, bye-bye.
- And next stop, we are bringing you
to one of the most famous
and delicious Taandori chicken
joints in the whole city,
you need to see this.
- Awesome guys, the next stop
we are just driving to traffic.
Feel so good to be exploring KL
after six years living overseas,
having had a license or a
car and we just bought a car
and I got my license here at Malaysia,
so this is gonna be the start
of some road trip series,
and right now, we are
just starting out in Kao,
going for tandoori chicken.
Okay guys, and here we
are, we made our way out
into Ampong district in Kuala
Lumpur, and right up here,
there is tandoori hut
that we are gonna go try
some tandoori chicken in.
And here we are guys, look at this.
Tandoori chicken, hot, there
is also chicken sauce there
with Malaysian peanut sauce, but first,
let's take a look at the tandoori station.
Hi, boss, how are you?
- We are doing very good.
- Oh, this is the tandoori
station, look at this, wow,
right on the tandoori.
Oh, and you can see in the back,
they are making the first
grill, let's go take a look.
Oh, and here is the
tandoor, so it's masala?
- Yeah, masala
- You'll hear secret spices .
- Secret spices here.
- Wow, that looks delicious, very nice.
- [Chef] They are marinated for 24 hours .
- [James] Marinate for 24 hours?
- 24 hours then they are brought here.
- Wow, oh my goodness,
that tandoor is just stuff
with tandoori chicken and
boss V was just explaining
that these ones are faster cooking
and then you can cook
them also the slow way,
right over top of this
cold powered tandoori oven.
Oh, and it just get covered
in oil, look at that,
wow, it's a deep tandoor and
then grilled right over top
of the flame and then the
third tandoor down the line
is when they just give it a little bit
of that crispiness.
Wow, and there it is,
the tandoori chicken,
all finished, that looks
delicious, look at how smoky it is.
Oh, and then when they are finished,
they just get chopped right up.
Oh and look at this, this the band,
look at how they are
pinched out like that.
Wow, perfect little balls.
You can get all different types
of naan here, garlic naan.
Oh, and look at all the cheese
naan being made right here.
The cheese just goes right into the naan.
Wow, and then they just get flattened out
and thrown into the tandoor.
Look at this, boom, right in that oven
and these are the chutnies, so
we've got the mint chutnies,
the curry and the dough and
all those go with your tandoor.
And they just come off, this
is what I love about Malaysia,
so much food to try.
Hi, boss.
- Yeah, there.
- Can I have satou
tandoori chicken, please?
And then satou garlic butter cheese naan,
then matenkima, then mint
chutney, all the source,
(speaking in foreign language)
- Okay.
(speaking in foreign language)
Oh, and here it is.
(speaking in foreign language)
Wow, look at that, we've
got a full tandoori chicken.
Wow, that looks good.
We've got this spinach gravy,
we've got a minced meat,
we've got a chicken gravy,
this was a doll I think,
and then here is a minced
chuntney and a mixed veggie,
but the real specialty here
is the tandoori chicken
with the mint chutney
and we've got few different types of naan.
Look at this, this is garlic and onion.
Look at that, that's
butter, garlic and cheese,
and I think that what both of these are,
and you can just see, this one
is saturated, look at that,
absolutely saturated
with butter and cheese,
and what we are gonna do
here is just take some,
look at that,
take some that tandoori
chicken from the drumstick
and we are just gonna
pull it off like that,
wow, and there it is, look at that,
that's a full meat glove.
And then we can just cover
it in this mint chutney,
that's what chef was telling us,
the best way to eat it is try it out.
Oh, that is unbelievably delicious,
it's been 10 times better than I expected.
Tandoori chicken is so juicy
and it's just lightly spiced
with that mint chutney,
the perfect fresh cooling heat.
Oh, and the butter and (indistinct).
Thank you boss, it's so delicious.
- Thank you.
- It's some of the best
tandoori chicken in the world.
- In the world, (laughing).
- Yeah.
- That's too much, thank you.
- Thank you so much.
- Welcome.
Thank you very much, thank you, so tasty.
If you guys enjoyed that video,
please leave me a comment down below,
let me know what you thought.
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