- Wow! Oh my goodness, it's a mountain! Oh, the sauce is just
getting mixed in perfectly. And there it comes out,
guys. Look at this. It almost looks like ice cream. Oh, look at that! Oh, it's jiggly! It's
like a jiggly fish cake. All right, check it out,
guys. It's Trevor James. We have made it to the
east coast of Malaysia. And just look at this incredible beauty. We're in Terengganu, and I'm
so excited because today, we're bring you for a
full-on street food tour of this city, and the seafood. So much beauty, and it's
gonna be a lot of fun. Let's go check it out, guys. (upbeat music) - [Presenter] This is it. Part five of seven of our
ultimate east coast road trip. And today, we're bringing you in for the pinnacle of our
journey, Terengganu, for a full-on huge street food tour. So let's get to it. First out of seven
street foods. Let's eat. - And take a look at this, guys. We are in Terengganu. We came specifically to eat
this dish right up here, and look at this line. We're gonna have a famous fish curry, tuna curry and rice dish right up here. We're gonna line up.
We're having nasi dagang. Let's try it out, guys. And Kaktus is just taking
us to see the nasi dagang. Oh! - [Kaktus] Nasi dagang. - This is classic traders' rice, and it's infused with fenugreek seeds, and it's served with a
piece of ikan tongkol, which is tuna curry. And then you can get it with tons of this spicy
tuna curry to go with it. Oh, and look at that.
They're adding chilies in. Oh, that's gonna be spicy. (speaking in foreign language) Oh, and look at this.
They're searching for fish. Ikan tongkol. Look at that. (speaking in foreign language) Wow. And we're gonna
get back in the lineup. Looks like an hour-long
lineup, and we're gonna feast, but there is also, look at this, there's also this specialty tarik. Hi boss. (speaking in foreign language) Oh, and that's the specialty
tarik. Look at that! This is the most foamy
teh tarik from Terengganu. And you can get it with ice or hot. And I think we're gonna get ice because it is definitely
warm here in Terengganu. Look at that. So much foam. There it is. Look at how
jiggly the foam is there. Perfect, giggly teh tarik ice. Wow. (speaking in foreign language) Looks good! (speaking in foreign language) Now we are in the eating line, which is almost the best
part, eating. (chuckles) (speaking in foreign language) Okay. (speaking in foreign language) This is gonna be good, guys. This is what we drove to Terengganu for. Oh wow. And that's
gonna be our curry here. Look at that, ultimate gulai.
Technically not a curry. It is full of coconut
milk and Malaysian spices. (speaking in foreign language) And there it is. Look at that. (speaking in foreign language) Oh! Okay. (speaking in foreign language) Let's go try it out,
guys. There it is, guys. We got tons of nasi dagang today
for myself and our friends. And you can see they load it
up with this ikan tongkol. It's skipjack tuna. And you can see, this is the
ayam goreng berempah as well. And this dish right here,
the soul of Terengganu, the gulai ikan tongkol. It's a coconut milk infused spicy fish gravy, loaded with fresh green and red chilies. And it's also got lots of other classic
Malaysian spices as well. Fenugreek, galangal, coconut milk. It's gonna be really delicious. And I think you can just sorta dump it on. Let's get, let's make sure, oh! Wow, look at all the
green chilies in there. Let's make sure it's just
saturated with that fish gulai. Let's try it out. (slurping) Mm. Ooh! Oh, that rice is so
aromatic with coconut milk. This is actually sweet. It's not so spicy. Let's take it with a green chili there, and see if that's any better, any spicier. Let's try it out. (slurping) Mmm, mmm, mmm! Oh. Wow. (speaking in foreign language) Look at that! You could probably float
a boat on top of that. Look at that. And this is a classic Malaysian teh tarik, but here with ice and mandu, with honey. And that's gonna go perfect
with the nasi dagang. Mm! Oh, mmm. Wow, (chuckles) that
is so perfectly smooth. Like caramel honey tea. And you can just eat these chilies pure. Mmm. Oh yeah. Oh! Oh, (chuckling) that is spicy. Mm! Mm. (speaking in foreign language) Okay, thank you very much. (speaking in foreign language) Thank you! Thank you. Thank you. See you next time. Wow, that was next level.
And we're gonna keep going. - [Presenter] And next up, for our second of seven
street foods in Terengganu, we're bringing you in for
another huge breakfast and super unique-style roti pancake. You need to see this. - Awesome, guys, and what
a beautiful city this is. Just look at this. Awesome greenery. And we are making our way right now to another local famous breakfast. We're gonna get a Terengganu laksa and a super special roti. Let's go check it out. Oh, it's busy. Look at this! Super busy in the morning. And this is it, guys. Let's try it out. Let's have
a nice full-on breakfast. Wow. Let's take a look. (speaking in foreign language) Oh, wow! Okay, here it goes. There it is, guys. That's the roti jala. Oh my goodness. And it's like a spiderweb. That's what it's literally
called, the spiderweb roti. Oh, and it's gonna be folded up, and then served, I think
with a chicken curry, and you can also get the Terengganu laksa. And we just got invited in, guys, to see the Terengganu laksam,
the Terengganu special laksa. Hello!
- [Women] Hello! (speaking in foreign language) - [Trevor] Oh my goodness.
And look at this, guys. They also have a nasi minyak. You can see they've loaded
it with local spices. There's cinnamon, and
star anise, and ginger. And this is the gulai ayam. - [Chef] Uh-huh, gulai ayam. - [Trevor] So that's
coconut milk chicken curry. And here we go. This is
the laksam, look at this. So it's a classic, almost
like a rice noodle roll. And here we go. This is what you come to Terengganu for. Look at that, just pouring it right on. That's the sardine broth. And it should be a little
peppery, maybe slightly spicy, but it's gonna be more full
of that anchovy flavor. And then she's just topping it. I think that's ulam. - Ulam.
- Local ulam. I think it's cucumber and green chili. And then here's a little chili. (speaking in foreign language) That's a shrimp paste there. And there we go. (speaking in foreign language) Let's go try it out. And here we are, guys. Look at this. We just got the full-on
Terengganu breakfast. Look at this. So we've got the roti jala spiderweb roti with a classic regular chicken curry. This is their gulai, sweet sauce. Actually, I've never tasted that before. They said it's made with
gula melaka palm sugar. And then we've got their classic. Wow, that's a chicken gulai. And then look at this. This is the laksam. We've got these rice noodle rolls, white laksa sardine broth paste. It just smells fantastic. Let's just take a rice noodle
roll, some of that broth, cucumber and chili, and then take it down. Mm, mmm! Oh, mmm. It's such an elegant sardine broth. So light. It's actually not strong at all. It's just smooth. A little
bit spicy, but not too spicy. I'd say it's just a
generally smooth laksa. And next up, let's go in for
this. Look at this, guys. This is the roti jala, the spiderweb roti. And there it is. Look at that. That's a regular chicken
curry without the gulai, without the coconut milk santan. (slurping) Mmm, oh my, that chicken curry actually tastes like a little
bit of cinnamon in there. Amazing. It's like a rich
cinnamon chicken curry. Let's go in for this gulai here. (chuckles) (slurping) Mm, oh, mmm! You can definitely taste,
there's some coconut in there, and the palm sugar gives
it that palm sugar aroma. Wow. And next up, guys, look at this. This is the gulai chicken curry. Let's just put it on our roti. Wow. (slurping) Mmm! Oh, what a beautiful meal. Absolutely delicious chicken curries. Amazing Terengganu laksa. And then you've got this
homemade spiderweb roti. You can see it's super busy, and it's just right on
the side of the street. (speaking in foreign language) - [Presenter] And next up, for number three of seven street foods, and before bringing you
for exclusive access to a famous warung roadside
restaurant in Terengganu for east coast delicacies,
we're bringing you for one of the must-try
street snacks of Terengganu, but here, on a factory scale. - Awesome, guys, and next up, we're just driving through
Terengganu, exploring even more, and we're making our way to the source of one of the most famous street foods in this entire region, the keropok lekor. Okay, and here it is, guys. We made our way to try the
keropok lekor at the source. This is where it's from. And here we are, guys. We made
it to the keropok factory. Hi boss. (speaking in foreign language) Hi boss! (speaking in foreign language) Wow! And look at this,
guys, firewood, wow! (speaking in foreign language) Yeah, that's hot. Oh my. It's all wood-fire. And let's go into the factory,
and see how they're made. Hi Susie. (speaking in foreign language) And this is where it all starts, guys, these frozen ikan selayang blocks. They just come right out, and then they get pressed
into this machine, and they come out right here. This is the second step, frozen, and they're gonna mix
it with a little flour, and we're gonna see what happens next. Wow. That is beautiful. It's just mixing together so nicely. Look at that. Wow, take a look at this. We've got this ground-up fish paste. Wow, Boss. (speaking in foreign language) (chuckles) And there it comes out,
guys. Look at this. It almost looks like ice cream. It's a frozen ikan selayang fish paste. Oh yeah, and they use ice
as well, to keep it frozen. Boom. And here we go. Let's see what happens next. I think they're gonna
mix it even more, guys. Ooh, look at that! Oh, it's jiggly! It's like a jiggly fish cake. And we're so lucky they
let us in to see this. Wow, it's a full
hand-shovel of fish paste. And then they're gonna
weigh it. That's 28 kg. And then this here is the final step. So, they scoop it, they weigh it, and then they put it in this press. Look at that. And then they just come out
perfect right here, one by one. And they go right in, one after another. And those are finished. (speaking in foreign language) Wow. And you can see, there's
four pots here, five pots, and they're all boiling away. Oh! And he's letting me hold it! (speaking in foreign language) Look at that, guys. They're so jiggly-looking. Jiggly sausage. (chuckles) That's nice. (speaking in foreign language) (chuckling) Okay. Amazing. Such a cool
process, so much heat. And we're gonna go try
the real thing now, guys. (speaking in foreign language) Okay, let's try it out! (speaking in foreign language) Okay, and here we go, guys. They're frying them up for us. That's the goreng version. So I think there's a few
different versions here. One is boiled, one is fried, and one is boiled first and then fried. And there they are. Look at that. And they get sold right
away to the customers. (speaking in foreign language) There it is, guys. They're almost like
sushi boats of keropok. Let's go try it out. And here we are, guys. This is what we drove out
here for, the keropok lekor. We got the boiled, we got the fried, and then we got the boiled and then fried. And I think, let's just
go with the boiled first. Look at that. And let's just dip it in. Oh wow. Such a cool factory. Let's try it out. Mm-mmm! Oh! Wow, it's so simple, yet it's so satisfying at the same time. It's a fish sausage that's
sweet and spicy with that sauce. (speaking in foreign language) Bye-bye. (speaking in foreign language) See you. Oh, it was delicious. Bye-bye! Thank you.
- [Woman] Thank you. - Bye bye. Wow, that was awesome, guys. - [Presenter] And now we're going full-on, getting deeper and deeper, 'cause next up, we're bringing
you in for exclusive access to some insanely delicious warung food, AKA roadside restaurant delicacies. - And here we are, guys. Look at this. Beautiful greenery here, and
we're here bright and early to see how they make a
couple special dishes. One of them, the ketupat
sotong, stuffed squid. (speaking in foreign language) Oh, and here's the tempoyak. Oh my goodness. It's a
pot full of catfish heads. Okay, and there we go. Tempoyak. And here's more catfish. Oh, unbelievable. You can see, those are the
tails and the body pieces, and I think on this one over here, it's just the head pieces. Oh! Telur. - Yes.
- The fish eggs. (speaking in foreign language) Five pots of this every day. Oh, and look at this.
Oh, it's more tempoyak! (speaking in foreign language) - Tilapia.
- Tilapia? Oh, and look at this. (speaking in foreign language) So she's taking the squid,
the sotong, with the telur, the nasi, the sticky
rice soaked in santan, and then taking the head, and
then stuffing it in as well. That is unique. And they just put a little salt, and I think ginger and
onion in there as well. So that's how it's done, guys. They're gonna use this
santan, and boil it. (speaking in foreign language) And ginger, ginger and onion. And they've just invited
us into the kitchen to see the final step
of the squid process. Hello.
- Hello. (speaking in foreign language) - Oh, that's a duck curry. Just look at this giant pot, guys. This is the ayam kampung. - [Woman] Yes, ayam kampung. (speaking in foreign language) - Okay, and then what we came here for, this is the ketupat sotong right here. They've just put it in the
back kitchen. It's boiling. That's full of the coconut milk, and the sticky rice, the stuffed squid. Wow, and there's so much here. (speaking in foreign language) Oh wow, and look at this.
This is the masak belaja. It's like a black chili sauce. Wow, so it's got tamarind,
chile, palm sugar, and some ketjap manis, some
sweet dark soy sauce in there. And look at all these dishes here, guys. This is the village kampung goreng. That's the fried village chicken. (speaking in foreign language) The heart. Oh, and you're gonna
throw the sotong and udang - Yes.
- into this sambal, wow. So you can actually use this
sambal a few different ways. You can use it for the chicken, and also for the sotong and the udang, the squid and the prawn. And there's just so
many dishes here, guys. It's an absolutely breathtaking kitchen. There's that village chicken,
there's this dark-red sambal that they're cooking the
squid and the prawns in, and there's an incredible vegetable soup with mushrooms and spices
and fish, looks so unique, and then there's the kampung chicken. It's just full-on here, and I'm getting really
hungry seeing all of this. It's just breathtaking. And there it comes. Let's go eat! And there must be 50
dishes here today, guys. Take a look at this. We've got some masak lemak, snail, with coconut milk and turmeric. And we're just gonna take a beautiful, look at that, that's a
kampung chicken. (chuckles) (speaking in foreign language) Okay, let's get one of these guys. We watched this. This is the duck curry. (speaking in foreign language) (chuckles) (speaking in foreign language) Look at that, guys. Look
at that presentation. Oh, and this is the
special that we came for, the ketupat sotong. (speaking in foreign language) That is what we came on
this road trip for, guys. Special, oh, it's the
kapala, it's the head. (speaking in foreign language) Thank you. Take a look at this, guys. This is another ultra-special part of food here on the east coast, the ulam. These are all local herbs, local salads. But the real specialty here is this. (woman speaking in foreign language) Budu. So this is budu. So she's putting fresh chili, and then this is the budu sauce here. That's fermented anchovy, budu. Oh, a little sambal in
there, and tempoyak, yeah. (speaking in foreign language) And then you can take your herbs. So let's get some winged beans there. I think these are the cashew leaves. And let's get some ulam
raja, the king's herb. And here we go, guys. This is what we came on the road trip for, to bring you for food like this. Look at this. We've got the tempoyak. This is with the baung
river fish, local catfish, and we got the head. And then, this is the dish we
came to this restaurant for, the ketupat sotong. And then, that's the duck curry. And that's made with a chili goreng, a mixed chili spice mix. And we've got the kampung chicken curry. Fully rich, it smells
peppery, it smells full-on. And then look at this. This is the budu. We've got fresh red chilies in there, we've got this tempoyak,
and we've got a chili sauce, almost like a sambal in there, and a lime, and we're just gonna mix it up. Let's start this meal off strong. Let's take a winged bean, and just dip it in that
fermented anchovy sauce. (chuckling) Let's try it out. (food crunches) Mm, oh. Oh! Mmm! That is strong,
citrusy, potent, sour. It's got that durian flavor, and it's spicy, and very
salty and fermented. And next up, let's go
for this ketupat sotong. Look at that. The santan coconut milk has
turned purple from the sotong, and it's stuffed with its own
head and that sticky rice. Let's try it out. Mm! Mmm, oh! Mmm. Oh my goodness, that is delicious. It's all about the coconut
milk sticky rice combo. So naturally sweet. And let's go in for this
kampung chicken curry. They put a rempah in
there, a local spice mix. This is gonna be good. Let's just pour a little curry
on that rice, or all of it. (chuckling) Let's just pour it all on. (chuckles) There it is,
guys. Let's try it out. Mm-mmm! Oh! Wow. That is so potent,
and a little peppery. I think I taste a little
cumin in there or something. It's like a peppery,
incredibly rich curry, and you can just soak it on your rice. That is the reason you come to
these warung kampung places, because the food is
elevated to another level. Oh! That's the ikan baung,
the local river catfish. Let's take that down. Mm-mmm! Oh! Look at that. Not a single bone in that cheek. So juicy. And that tempoyak is so
naturally aromatic with durian. Almost a little caramel
flavor in there. Mmm. Let's just taste a little
bit of that duck curry. This is enough to move here. I think I could move to Terengganu
because of these curries. Let's try the duck. Oh! Wow! Wow, that curry, guys. Actually, that is a, I've never tasted a curry
like that in my whole life. It's peppery, almost cinnamony. (slurping) Mmm! Oh! And what's this? (speaking in foreign language) Oh, and they've just brought
us a special dessert. Let's just take it down. (slurping) Mmm! Oh my goodness! Wow. That is a unique flavor. It's like an alcoholic
fermented sticky rice. You can definitely taste the
fermented sour sweetness to it. Wow, thank you. Thank you so much. (woman speaking in foreign language) Okay. We come back. (speaking in foreign language) Okay, thank you. See you! Wow, so delicious! And we're gonna keep
going, guys. Let's go! - [Presenter] And next up,
before finding a night market with the ultimate Malaysian
street-style fried noodles made on a massive scale, we're stopping on the side of the road, and bringing you for some
incredible Malaysian desserts. - Okay, guys, and we're just
cruising down the street here, and there's a bunch of stalls,
and let's just stop at one. Oh, what do we have here? A
little coconut snack station. Okay, guys, and look at this. We just pulled over, next stop
on the side of the street, and there is a total coconut mountain, endless coconuts here. Oh, and here they come. Look at this. Oh, fresh coconut. That's the fresh, oh, explosion. Wow, and you can just
get it with ice too. Wow. (speaking in foreign language) So we got our coconut
ice in our own cup here, but this is the real specialty, guys. In Terengganu, I've heard so
much about the frying skills. They fried up the keropok
lekor here, the fish sausages, the fried bananas, and it's all about the
fried batter, it's crispy. And then here is a fried sweet potato. And I think this is a fried, maybe that's a radish ball with carrot. (speaking in foreign language) (chuckles) Yeah! Oh, and here we go! The pisang, the Malaysian pisang. And these are local bananas here, guys, the jackfruit bananas,
that's what they're called. And you can see, they're still green, and then they're gonna get
cut up and put into a batter. Oh, and then here it goes.
That is the flour, the batter. And that's the secret
Terengganu-style batter. Wow. (chuckling) Right in the oil! Look at that! It looks fantastic. They are the masters of
frying here in Terengganu. And that's it there, guys. The pisang goreng. Beautiful. So crispy, and we're gonna
get a bunch of those. And there they come! The pisang goreng. Wow. It's beautiful! So fresh and hot, right out of the oil. Oh, and there we go. (speaking in foreign language) Oh, it looks great! Thank you very much. Thank you. And there we are, guys. We got the fried banana, pisang goreng, and 100% natural coconut water. You can actually see tons
of those crispy batter bits on the outside, and that
should be delicious. (chuckles) Let's try it out. Oh. Mm. Ooh, it's hot! Wow. That is what it's all about. Those are almost creamy and crispy. And they've got that fried
aroma, that goreng flavor that you can only get here in Terengganu. And you can see, the
customers just line up. You get your coconut water,
you get your coconut shake, or you get your tamarind water. We're gonna finish this
and keep going, guys. (speaking in foreign language) Pisang goreng, wow. That was amazing. Thank you very much. And we're gonna keep going, guys. (speaking in foreign language) And we got our iced coconut. Bye-bye, bye-bye!
- Bye! - And we are off. Let's go! - [Presenter] And last up,
to finish up the night, we were driving through Terengganu, and found a massive night
market full of delicacies, and found one of the most
incredible fried noodle stations. You need to see this. - Okay, guys, and next up,
we'll finish up the night. Look at this. We're just driving around Terengganu, and there is a massive
open night market here. Wow. And we're gonna pull in. Let's go try some stuff.
And here we are, guys. We just found a night market, exploring the streets of Terengganu. Let's see if we can get some dinner. Okay, guys, and we just stepped into this amazing night market. There is a lot here, but one of the most iconic
dishes that we've found, just walking through here. (speaking in foreign language) So she's putting some garlic and chili, and you can see, she's just
gonna add in a little water with that garlic and chili, and she's just added in a bit
of cockles and some greens. Oh, and a little bit of
ketjap, ketjap manis. That's the sweet dark soy sauce. And then here comes the
telur, the eggs. Watch this. Oh yeah, just pour 'em right in. Very nice. Oh, and here comes the mee! The Malaysian yellow noodle. That's pure Malaysian mee. Oh, and beansprout. Wow, that looks delicious. Beansprout, and then yellow noodle. (speaking in foreign language) Oh, it's finished. (speaking in foreign language) Okay, let's try it out. And she's gonna put it on that plastic. Oh yeah, and look at that. She's gonna put the pickled chilies on. Look at that, and just wrap
it up, and there it is! (speaking in foreign language) Okay, and here we go. They're gonna be making a kuay
teow goreng as well, right? (chef speaking in foreign language) So, kuay teow rice noodles, goreng fried. So, fried rice noodle. And he's just gonna be
adding the eggs right in. Boom. Look at that. Oh, and then here comes
the chili and garlic combo. And here comes the
manis, the ketjap manis. Oh, look at that dark soy! Oh, and cockles. Nice! And this is just incredible.
Look at this, guys. We've got the mee goreng,
the kuay teow goreng, the rice noodle, and
then the Maggi goreng. Oh, and here comes the kuay teow. Look at that. That's the rice noodle. Oh yeah, and the fire's on. He's really frying that
up. That is beautiful. And look at all the sauce mixing in. So it's the ketjap manis. Oh! And then some greens and beansprouts. That's actually my favorite
type of fried noodle. Wow! And you can see it's
just sizzling so nicely there. Look at that. (speaking in foreign language) And let's get one of those. Look at this, he's just gonna portion it, and then put it on this to go here. And then it gets a
little, oh, chili sauce. (chef speaking in foreign language) And then some pickled chili. (speaking in foreign language) Let's try it out! And there it is, guys. Look at that. That's local night market,
street-fried kuay teow goreng. And he actually loaded up a
sweet chili sauce on there. Wow! Looks good! (chuckles) Can try. Okay, let's try it out. (slurping) Mm! Mmm! Wow! That is nice! It's actually slightly sweet
from that ketjap manis, and slightly sour from
the pickled chilies. Mm, and then the nuttiness
and the beansprouts. Mm-mm. It's just a pure
Malaysian street favorite. And you can see, they're gonna be making a
Maggi noodle here as well. So just frying some eggs in there, and let's see what she puts in. Garlic, chili, similar
to the other noodles. Oh, but this is gonna be Maggi noodle. It smells delicious. Oh, and then there's some
chicken, and then greens. Oh, and then here's a package
of sweet ketjap manis. Oh my goodness. Oh, and then she put some
cabbage and carrots in. Oh, and then here's the moment we've been waiting for, the Maggi. Wow! Oh my goodness, it's a mountain! Oh, the sauce is just
getting mixed in perfectly. And that's the beauty of Malaysia. All different types of fried noodle. Oh wow, and she's just gonna
plate it here. Watch this. She's gonna take it into a portion, and add it on that to go there. Oh yeah, and she's added chicken in there. Oh, and there's a little
sweet chili and pickled chili. (speaking in foreign language) There it is, guys. Ooh,
satisfying street noodle. And I just love how
she's just stirring it up so nicely there, mixing it all through. (utensils clatter) Mmm. Oh wow. Mm! That is delicious! It's actually quite sweet
from that ketjap manis, and just a little spicy, and
there's chicken in there, and it goes down really
fast, so satisfying. Mm. Awesome, guys. I hope you enjoyed that video. What a cool place here,
Terengganu. Lots of street food. We just got some delicious noodles. There's quite a few stalls around, but, really full on noodles. And now the market's closing
down because it's raining. So please leave us a comment down below. I would love to hear from you. And thanks so much for
watching, guys. Awesome!
