(speaking foreign language)
- [Man] Yes.
Is that so this is the
batter that goes in.
- [Trevor] Oh, and look at that.
Look at how it's getting
all that dark crispy like.
- Crust.
- Crust to it.
(speaking foreign language)
Oh and here comes the oyster.
All right, check it out guys.
It's Trevor James.
We are deep in the Kampung
with our buddy, Mark.
- Sup.
- Simply Enak,
in the rice fields of Penang, Malaysia.
And today, Mark is
bringing us for a full on
street food tour of Penang.
Let's check it out, guys.
- Yeah, check it out.
- This is so beautiful, look
at the green rice paddies.
(upbeat music)
This is it, Penang, Malaysia,
one of my personal favorite
food and noodle destinations
in the world.
You're gonna get hungry
watching this video, let's eat.
Mark is bringing us for an
ultimate Indian mee goreng
with sotong, right?
- Yes sir.
- Oh, and we're just
driving through Penang.
Look at all this beautiful architecture
and you can actually
smell squid in the air.
(men laughing)
- Next up, we're gonna have really,
really delicious mee sotong, yeah.
- Oh, mee sotong.
- Yeah, so it's Indian
fried noodle, mee goreng
and they top it up with some
cuttlefish sotong curry.
- Right in the curry,
Right in the Hawker Center.
- Right in the Hawker center,
here in the Esplande Park
right next to Fort Cornwallis,
so let's go get some delicious mee goreng.
- Check it out guys, 36.2, not bad.
Just write down your name and, yeah boom.
On here and we are mee special sotong.
And we've just walked into the ultimate
squid Curry noodle joint.
- Yes, the Hameed Pata mee sotong.
- Mee sotong.
- Yeah.
- Oh and this is where it starts.
Bean sprout.
- [Mark] Bean sprout goes
in and then egg goes in.
- [Trevor] And then the
mountain of noodles.
Look at that mountain, lots of noodles.
And this is gonna be
full of a squid curry.
- Yeah.
- Just this beautiful
red pot of ruby red curry.
Look at how much sauce
he's putting in there.
Oh my, that is looking strong.
Wow, look at how much curry's in there.
Oh, little sauce?
- [Mark] A bit sugar.
- Oh sugar?
- A bit of soy.
Oh, and I think vinegar.
- Soy and vinegar.
- I think so, yeah.
- [Trevor] Nice, oh and
then here comes the tofu.
- [Mark] Tofu and the fritter.
- And fritter, wow.
And it's just so beautiful.
You can smell that squid Curry.
- The richness of the curry.
- The richness, oh here we go.
Eggs are going in and what's
he gonna do with these eggs?
- [Mark] He's gonna scramble it
and then he's gonna
combine with the noodles.
- Oh wow, and we got
two woks going on here.
Oh he's throwing the noodles in.
- Yeah.
- Into those scrambled eggs.
- [Mark] Eggs and then they mix it.
- [Trevor] No way, look at that combo.
Wow, and he's making them all over here.
- Yes.
- So what do we got here?
- [Mark] So that's a deep
fried shallots on top.
- [Trevor] Oh, deep fried shallots?
- [Mark] Yeah, and then top
it up with a spring onions
as well.
- Spring onions.
- [Mark] And then that's
the squid curry right there.
- And lime.
- And lime, yeah.
- [Trevor] And here's the Curry.
- Yeah.
- Oh, and he's
adding on squid curry.
- Yeah.
(speaking foreign language)
Wow, that smells delicious.
You can actually see big
chunks of squid in there.
- [Mark] Squid, yes.
(speaking foreign language)
- [Trevor] Oh, and then just
topping it with green onion.
- [Mark] Yes.
- [Trevor] And here we are
at the front of the line.
- Yes, sir.
- And we got all the noodles ready to eat.
Let's go try it out, wow.
- Hope you're excited.
- Beautiful.
- Coconut shake.
- Oh the coconut shake too.
- Yes, It's a good combination.
- Wow, coconut and ice cream.
- Yes.
- And there they are, look at that guys.
We got the sloppy mee sotong.
- [Mark] Yes, that's right.
So the top is actually squid curry.
- Squid curry!
- And underneath
it's the noodle that's
cooked in the curry as well.
- [Trevor] And they
gave so much squid curry
and it's just sloppy.
- Yeah.
- And you can just break
that lime over top, right?
- Yes.
It's best to break the lime over top
'cause it's gonna add some freshness.
- Yup, that's Indian mee goreng sotong.
- Goreng beef sotong.
There we go.
- Wow.
- It's deep.
It's very deep in flavors.
- Yeah, it is, deep man.
- [Trevor] I love the tofu as well.
- It's good stuff buddy.
- And we're off, yeah,
let's go get more food.
And we are stopping midway for
a black thorn durian break.
- Oh, look at that.
- [Trevor] Beautiful.
- [Mark] This is 2.8 kilos man.
- [Trevor] And this is premium grade.
- [Mark] And this is the grade
that they use for export market.
- [Trevor] Export grade.
- [Mark] Oh yeah.
- [Trevor] And what's
special about black thorn?
Is it like more sweet?
- It's very creamy.
- Creamy.
- It's creamy,
and it's limited.
- Limited, rare.
- Bro, cheers.
- Cheers.
- Oh wow.
- [Trevor] It's less strong
than I thought it would be.
- It's actually quite gentle.
- Gentle, yeah.
- Yeah.
- [Trevor] And next up,
Mark is bringing us
for a famous Malaysian
Chinese Hokkien Mee,
the ultimate prime curry broth noodle.
Mark is bringing us to
a famous Hokkien Mee.
- Yes, Which is prawn
stock with pork ribs,
with noodles and sprout and
also roasted pork belly as well.
- Oh, pork belly, and here it is.
- [Mark] Yeah.
(speaking foreign language)
- And here we are, Hokkien
Mee, ba ba ba, Hokkien Mee.
- Yes. (speaking foreign language)
- [Trevor] You can get your
rice noodle, your bihon.
And then it's served.
- [Mark] And then it's served with sprout,
slices of pork, herbal egg.
- [Trevor] Herbal egg, oh.
- [Mark] Yeah, and prawns.
- [Trevor] And prawn?
- [Mark] Yeah.
- [Trevor] Nice, look at that.
- So I'm going to order Hokkien Mee
with all the add on ingredients, yeah.
- [Trevor] All topped up.
(speaking over each other)
Look at that leg.
- Yeah.
- [Trevor] This is the tag team.
Oh yeah.
- [Mark] Oh yeah, pork intestine.
- [Trevor] There's the intestine.
Oh and there's the meaty leg piece.
- [Mark] Yeah.
Oh, and that's the fat.
- [Trevor] And it's going right in.
Oh man, and look at that broth.
It's so rich with shrimp.
- [Mark] Yeah.
- [Trevor] Oh and there's
big pork bone in there too.
Oh, and here's the broth, wow.
That's pure Hokkien Mee
shrimp noodle broth.
Oh man, so many incredible
aromas coming from this
and here comes the broth.
Oh, that's the shrimp broth.
- Yes.
- You can smell that
rich shrimp aroma.
- Aroma.
- [Trevor] Wow.
- [Mark] And the the umami.
- [Trevor] Yeah, the umami.
- [Mark] And then to top
it all off, you have.
(speaking foreign language)
- [Trevor] Going on.
- [Mark] Yeah.
- [Trevor] And there's a shallot.
- [Mark] So we have pork lard.
- Oh really?
- Pork crackling.
- [Trevor] Pork crackling?
- [Mark] Sprinkle on it.
- [Trevor] Right on top.
- [Mark] Yeah.
- Thank you. (speaking foreign language)
- Thank you.
So here we go.
- Beautiful.
Oh yeah.
- Wow.
- [Trevor] Look at that combo.
(speaking foreign language)
- [Mark] Yes.
- Let's get one of those, wow.
- Yeah.
- It looks good.
- [Mark] So this is the
batter that goes in,
it's spring onions.
- [Trevor] Oh, nice.
- [Mark] And then the egg goes in.
- [Trevor] Oh solid egg yolks.
- [Mark] Yeah.
- [Trevor] So it's a
batter with the whole egg.
- [Mark] Egg, yes.
- [Trevor] Oh and look at that.
Look at how it's getting
all that dark crispy, like.
- Crust.
- Crus to it.
(speaking foreign language)
- Thank you.
- [Trevor] And these are
classic Penang street foods.
- [Mark] Classic Penang
street food, oyster omelet,
coming here, you've
gotta try one of these.
- [Trevor] Oh and then it
goes right on the plate.
And he's gonna top that with oyster.
- [Mark] Yes.
Oh, the oysters.
- So here comes the oyster.
Look at those.
- [Mark] Chili goes in.
- [Trevor] Oh, chili.
That looks delicious.
- And then top it off.
- Oh with some chili.
- There we go.
- And they're good to go.
(speaking foreign language)
Thank you.
- Thank you.
All right man.
- And here we are.
- Oyster omelet, man.
- Wow, look at those.
That's the ba ba ba Hokkien Mee.
- [Mark] Yes, so coming to Penang,
you've got to have the
Penang prawn noodle,
also known as Hookien Mee.
- Wow.
- So the broth
is made from rich prawn shells
with pork ribs and chili
and shallots.
- Rich man.
- And then,
top it off with chili.
- [Trevor] Look at that
big spoon of chili paste.
And then it's got all these toppings.
- Yeah.
- That's fatty pork leg.
The pork lard, the shrimp.
Oh yeah, should we just mix that in?
- [Mark] Yeah, just give it a good mix.
- [Trevor] Give it in, okay.
Let's get that chili in.
Slurp ranging.
- Yeah.
Keep slurping.
- Go for the perfect slurp.
And then you just take it down.
- Yeah.
- Okay.
- Here we go, ready?
- Here we go.
- Oh my goodness, that shrimp
broth, it's so complex.
And then there's a
spiciness to it as well,
with all the toppings, the fatty pork.
And I think I got one of
these pork parts in there,
the crackling and then with
the noodles and the intestine.
- Yeah, all in man, it all works.
- That's one of the best
noodles in the world.
- Yeah, yeah.
- Hokkien Mee.
- [Mark] Here we have oyster omelet, yeah.
So these are all clam oysters.
Yeah, that's been cooked
in a bit of a chili
and underneath it, it's
really crispy, fragrant,
in omelet, get a good grip.
- [Trevor] And then dip it in?
- [Mark] And then dip it in.
- [Trevor] Oh man, and was
this a sweet or spicy chili?
- [Mark] This is sweet and spicy.
- [Trevor] Oh nice.
And I love how gooey it looks.
- [Mark] Yeah.
- [Trevor] Because that
batter mixed with the eggs,
it gives it this like super soft gooey,
almost like sloppiness.
- Yes.
- That looked very satisfying.
There we go.
Oh, oh wow.
- There's definitely garlic in this sauce.
- Yes, I love how that oyster just burst.
And the omelet itself has
this perfect gooey texture.
- Yes.
- It's gooey.
- So once you bite into it,
it bursts.
- Yeah.
- Wow, that is a unique combo.
And then there's some wakay
in there too, smokiness.
- Yum.
- Good stuff.
Thank you very much.
(speaking foreign language)
Thank you very much.
See you.
- See you.
- [Trevor] See you.
(speaking foreign language)
Bye bye, bye bye.
And last stop, Mark is bringing us
for one of his favorite
childhood memory noodles,
ultra affordable with ultra flavor.
Okay and last up, guys,
Mark is bringing us deep
for some Bee Hoon fried rice noodle.
- [Mark] Yeah.
- [Trevor] And we found the
Bee Hoon master tonight.
- [Mark] Yeah.
- [Trevor] Look at that big
container that full of noodles.
Oh man, we're witnessing
pure mastery tonight.
- [Mark] It's vegetable oil.
- [Trevor] Vegetable oil.
- Garlic.
- Oh garlic.
Nice, look at that.
- Yeah.
- Oh man, that smells delicious.
- [Mark] And then the sprout.
- [Trevor] Oh, bean sprout.
Oh and then here comes.
- [Mark] And then the Bee Hoon.
- [Trevor] The noodles, right, whoa.
And then what do we got here?
- [Mark] Dark soy sauce.
- [Trevor] Dark soy, oh yeah, combination.
- [Mark] Yeah, and then the light soy.
- [Trevor] Light soy.
Wow that is blazing hot.
- And then you fry.
- Incredible.
Look at this mastery
we're witnessing, wow.
And he's just dancing with it.
- Yeah.
- [Trevor] Look at that.
- [Mark] He's getting
into the Bee Hoon groove.
- Yeah.
(speaking foreign language)
(both laughing)
He's rocking the wok.
- [Mark] Yeah man.
- [Trevor] Ready to go, served.
- Oh yeah.
- That's a mountain.
(pot clanging)
Oh, and there's so many noodles, whoa.
Look at all the noodles there.
Oh, even more.
- The Mee goes in.
- [Trevor] It's a box of noodles, whoa.
(speaking foreign language)
- [Man] Thank you.
- [Trevor] Okay, so what
are we ordering here?
- [Mark] So I'm ordering a
mix of Bee Hoon and noodle.
- Oh wow.
- Yeah,
with the smoke the chili.
- [Trevor] And she's loaded up that chili.
- [Mark] Yeah yeah.
- [Trevor] And the pickled chili.
- Yes.
- This is
my favorite part right here, chile.
Pickled chili, bean curd,
combo.
- Rice.
- [Trevor] Just look at that,
it's full of noodle man.
- [Mark] Yeah.
- [Trevor] Oh and we're
gonna get two plates
to eat right here.
- Two plates to eat.
- [Trevor] Look at this,
right on the street.
Street Bee Hoon.
Chili, pickled chili combo,
oh and the fried tofu.
Fried bean curd.
- [Mark] So we're gonna add spring roll?
- Yeah, add spring roll.
Look at those.
(speaking foreign language)
What an awesome spot you brought us to.
- Now this is a childhood memory.
- Yeah, he's just rocking the
wok there, round after round.
And this is the Bee Hoon?
- This is the Bee Hoon.
- Yeah.
- It's pure rice noodle.
- Yeah.
- With spring roll.
It's humble food, but really, really good.
- [Trevor] And this is
childhood memories for you.
- This is childhood memory for me.
And I'm pretty sure for a lot
of people in Penang as well.
Go for it.
- Here we go.
(speaking foreign language)
Wow man, that is so nice and simple.
Just the soy sauce.
- Garlic.
- Great Bee Hoon.
- Sprout, yeah.
- Simple and delicious.
- [Mark] This is all
deep fried bean curd, so.
- [Trevor] and you like those.
- [Mark] I like mine
with the pickled chili.
- Oh yeah, and it's a late
night just street food hit.
- Yeah.
(speaking foreign language)
- 40 years of history.
- From her mom, now his turn.
- Oh. (speaking foreign language)
This is right from his ancestors.
- Yes, so started from
the mom, and now him,
that's why most of us lived around here,
grew up with this stall.
- With this stall, wow.
(speaking foreign language)
And that's what I love about Malaysia
is that these food stalls
get transferred down
through the generations.
- Generations.
- And the flavor can stay the same.
- Yes, and that's what
makes Penang so special.
(speaking foreign language)
Bye bye, thank you, see you, bye bye.
Hope you guys enjoyed
that street food video.
Make sure to leave us a comment down below
and go subscribe to
Mark's new YouTube channel
in the description below as well.
Thanks a lot for watching guys.
