CHILI Crab & Noodles! Malaysia Food Tour Kuala Lumpur

all I gotta say is this holy chicken I don't know whether I should be salivating or I'm terrified right out [Music] more sauce more all right [Music] hice what's the first thing we're getting to that I could pay pocket a yeah I had this in Singapore uh-huh and this place is really good faith it's really good it's good because I'm alone under the weather I think a little pocket tank will do me a lot of good yeah hey how are ya hi this is a yo-yo Jean oh yeah young Jean you're the owner of this place oh yeah he's gonna tell us a lot about Bob Cote which is like one of the most famous dishes in this part of the world Bogota is that is like a breakfast or lunch or dinner thing or any time actually in in the morning this is the traditional way a long time you try to look for but to take you were sold out in Singapore I had a couple different types of pocket a one was the more herbal Chinese herbal one was more peppery like white pepper in Malaysia is there different types in the whole yo get paid nearly life in your home buy anything the most traditional but to take more borders and we use the ball and this is the more traditional way nowadays we have paid for back today and also you have drive back to pay so what is in your bucket a the main thing is the mini itself and we have some intestine we have two can fit muscle oh well what kind of me I see a chicken and what else manly and everything is pop you add some Chinese medicine herbs so this is good for you for them to have their check this out I see right away a lot of pork meats pork skin I smell right now and my straw has returned a bit at the pork a garlic or some herbs in there it's very welcoming scent I mean if I go home every single day and I smell this coming from my house I think I will be pretty happy [Music] all right so I smelled it I've seen it now I gotta taste it so you're gonna serve me up some yeah all right let's go eat also check this out guys they got about one two three four five of these gas heaters here and on top are just boiling massive chunks of water this country there's there's a lot of BYO teas bring your own teas so they can actually provide you with the tea here where you have your own then you just use this water to just you know steep your own teeth here's the thing I was kind of confused when I got to the table because there is two teapots bunch of tea cups this is a process of actually drinking some tea here so what do we what do we do first we want to wash the car and this is not saying that the cups are dirty it's just a custom in Asian countries work we kind of rinse off the cobs is silverware and that really just cleans the cups and the tea pots even further and the first steep is always to kind of dump out the tea itself that's not because you're trying to wash anything dirty off the tea leaves it's just to get the tea ready this he doesn't go directly from the pot to the cops it goes into here right yes first to make it very well the flavor will be balanced because when you poured from the tea pot the tea on the bottom is obviously more you know concentrated you know it's then the tea on top so once you put it in here it becomes more uniform here is all our Baku take this is from the same hot when you serve a do you usually separate the meat yes [Music] what do you separate they have different paths like this is the big bone mobile is there a process of eating this how do we go about a traditional baku playing you know try to have some sofas and then we meet together with the so together with our life you have some fried onions on top you're right we love that do you usually share everything or it's percent one boat so it looks really but you don't add any oil to this yeah they any are you and bhagwate doesn't actually have any tea in there no pain inside it doesn't taste oily I just chased really Nene slightly herbally this is like porky soaked right here there's very smooth pork skin is usually a really bouncy and kind of resilient look at this it's just falling apart got some skin got some fat I love this this is really different than the banqueting I had to do up car I mean in Singapore you either have the utterly really herbally kind or you have the really peppery kind this is just like porky soup it is slightly early but I can't really taste that too much so I see some chillies and garlic in front of me what do we do with that if you like both you can mix both together then we put some soy sauce saving this week I have something because it's a good combination you cannot wow eating this ever drink soda like cold water nothing because that's gonna go to your stomach and kind of kind of congeal all the fatty oil that you been eating I love this lift by she always goes Goa for me if you want to elevate your dish you need some of the chili you need the garlic man that's gonna make everything so much awesomer it's already awesome it just becomes awesomer with this the bitterness of GIP I feel like goes really good with a pork fat as well right you take a bite of everything it tastes so good and you feel the oil in your mouth and you take one sip of tea refreshed start again reset button eat more pork I just the way it is watch this guy's off the bones I feel like what you did here just kind of putting the pork in the chicken all together just creates one of the most tender pork knees I've ever had I had no idea how different poverty is from country to country and you're saying like everyone has their own recipes as well from restaurants or restaurant thank you so much for showing showing me yours some of you might think this is too rich and fat in the morning I'm an advocate eat whatever you want in the morning why does there have to be restrictions worth this is breakfast roll with that's breakfast ooh Jimmy anything's breakfast with our second stop of the day after some great faculty or joke couch ah here is this I remember my first door experience in Singapore I didn't think it was the best tasting thing I was kind of confused by it as a little sours a little sweet a little spicy a little fruity so rojak and malaysia it looks kind of different it's right yeah you're adding something fried inside this is one of your favorite places yeah and favorite food items yeah well let's give this thing a try I mean I'm open to it everything and everybody deserves a second chance right here's the puff to that peaceful road job yeah this is a lot of fried stuff a lot of fish tofu a lot of just tofu in general no fruits are included here you said to mix it up right yeah missus all right let's try this flavor is not what I expected it's there's a little spicy little sweet there's not like overly spicy it's pretty mild flavor I do like to punch that he put on the bottom the squid itself really tender really chewy I could do without a bit of the sweetness I think for me the flavor profile it would have been a little more vinegary little more spicy I think I would like that even more I mean I'm not a huge fan of roll Jack's in general there's a little closed globe but I feel like the the flavor profile there's a little too sweet just for my taste the flavor is definitely not as intense that's where I got it Singapore it's very even keel but personally if this is just me I'm sure this is really popular you'll love it I'm sure a lot of people in Malaysia love it not really into this dish I'm sorry I'm more of like a like a spicy sour kind of guy like but I hear this guy also has one good shaved ice [Music] it's so hot here that just from the walk from from the truck which is like 30 seconds already started milk and there's already not that much ice in here look at this it's literally so high it's ice is already kind of almost melted the jelly it's not very Giulia scrolling up and down you know I like the crunch a little bit of the true from the corn really not much of the ice left I wish it was a little more ice in here but it's sweet coconut makes it a little milky I think if you like to rojak apparently this is a really popular place for jack eat a rojack have a shaved ice pretty good meal so what we're going next we're gonna try she leave financially fat bad me 5 min so like I like a noodle noodle I think we're due for some noodles I mean every day you need some noodles I think this is the time to do it [Music] this is the next place we're at we are here at King Kim restaurant I totally blanked but when I got here I realized that a lot of you guys actually give us suggestions to come here and this is a really popular noodle yeah I hear in a cool little Park this is their recommended dry noodles so it looks like fried anchovies ground pork it's fried garlic some onions and just the most glorious sunshine looking egg on the top or at all just to mix it up give it a try that's my favorite part Oh waterfall to the maximum yolk eNOS I kind of wish there's like an eggy volcano then I would just hate around the yolk II lava with I don't know a bowl of rice all right I think it's mixed to maximum capacity I love how a dente and chewy the noodles are first of all love to texture I feel like with with needles like this you always need up crunch factor which the end Cho v's provide perfectly you know what's genius about this dish is that the egg is not just a flavor ingredient is actually used as a delicious adhesive to kind of just stick all the other ingredients and spices to the noodles themselves and check this out I think is the first place I've been to in Malaysia that has like hot oil residue this is like the bottom part of a hot oil when this part is fried chilies and love fried chilies because it's so incredibly aromatic you awesome you want another yeah that's cool look at that now I feel like this noodles has everything low crunch screaming is up the ink a little fire from our friend of fried chilies here what I like about the dry noodles is the fact that the noodles really grab on through so much of the ingredients in the sauce there's no boring noodle every single strand is as delicious as the next it's like you just watched an episode of Fringe you just feel good everybody like I feel good oh fish ball yeah that's bouncing this is a great little appetizer another when they first rubbed you don't sounds like hey what are you gonna do with the other half those boys empty this is actually a pretty substantial meal this is a flavor bomb right here just to give yourself an option of a noodle soup if you want it I'm gonna put some noodles in my soup a little bit it's so I like it with a little bit of soup especially because the stupid is pretty mild I think it's a fish face soup and this is what I like whenever I go to a noodle shop and they ask me more noodles dry or like in a soup I just want to say bring me both but this time like I kind of have that option without ordering two orders I love it when their restaurants where their signature dish is literally like chili noodles so it's like it's welcome that I put a bunch of chili in my noodles I mean it's chili noodles that's like half the dish please know like I said I love the texture of them they're so chewy that's me so their noodles are made here in the restaurant and I know it's not him home because it's too uniform so they tried to make it with a machine but stuff the texture it's it's so robust there should be more dishes in the world that's like chili something like chili crab I loved chili noodles I love so guys make make some more chili stuff I think that will make all of us more happy this was a jeweler asleep satisfying lunch well do you deliciously satisfying lunch number three first no it's not it's never enough second lunch you kind of get in there third lunch then we're about to have fourth lunch worthless is the most important this country when it rings it really pours and imports spontaneously our next restaurant we here for a really special chicken I don't know what makes a chicken special but apparently it's really special here let's go check it out [Music] all I gotta say is this holy chicken I don't know whether I should be salivating where I'm terrified right now it looks like a flamingo is this like a roasted flamingo and I guess it's too late to give a disclaimer that if you're a vegetarian this is probably not the best thing to see right now but we're at the Lee Hongki restaurant it's basically a roasted chicken so you had this people obviously yeah what are we supposed to do with this you have to add some glove on it and then turn off the pot that you want it this restaurant is encouraging you to go all barbaric embrace your inner caveman side yeah the skin is crispy I mean it's been sitting here for like ten minutes since Medicus some footage of this so we're gonna get to this really quickly because I don't want it to get any colder than it then it's already got it but this is really interesting this is Chou mu Tong or basically tea pot soup right why are they using a tea pot night drinking the soup night bringing tea oh my smell is just returning but I swear like I smell I think they put some wine in here like in wine and I definitely smell the pork that is very the state's look at all this pork meat in here this is like the inners of the court look at this is a pork stomach there's nothing a lot of Chinese herbs in here it smells a bit Irby so let me pour you some you can see the oil fully on the top it smells incredible by the way I feel like I'm almost flying towards this cup of tea slash soup right now you ready for this all right Cheers I'll tell you why Rick it definitely smells better than it tastes it's not that flavorful I think I taste up cooking wine doesn't here and I know it's porky and it's oily and it's not me playing this up in my head and then this tasting pretty good and I'm kind of knocking it down hopefully the chicken Windsor for us here we go let's let's get to the chicken before it gets cold you don't want a cold chicken this is why chickens never cross the road in December oh I guess there's really nothing to do but embrace the inner barbarian in us oh the skin is super crispy guys Rick's going for the other half of the wing yeah man salt and pepper I love this because the skin is still nice and crispy now they just roasted this right yeah it's juicy not oily and incredibly fragrant loving this chicken right now also I love this way of eating chicken maybe because there's an inner food caveman in all of us and I'm just kind of embracing mine I want to get a piece of the breast because I always feel like the good judge of a chicken it's in the white meat check this out this is the breast meat and it's just oozing juice that's a good sign this is probably as my memory will serve me the best roasted chicken I've ever had in my life Lord the chicken whisperer my friend yeah ok I'm surprised chickens aren't just like following you around ok alright next up what is this so the fish with the belly pop that sounds like a couple things I could get on board with looks like whole scallions Chili Peppers now don't let the color scare you guys I think this is gonna be something that pairs really good with rice because anytime I hear like pork belly I hear seeing you which is salted fish again you know rice comes to mind it looks like it might be some cured meats kind of like double cook pork something like that it's gonna taste not very tender but it's gonna taste more like bacon yeah we're gonna try this without the rice for now it's just cuz we're eating a lot of food today and the rice is just kind of taking up a lot of valuable real estate here so this is the bacon right here look at it it's covered in sauce like and this is again perfect with some rice is this like a sweeter more fragrant version of like double cooked pork the onion is actually providing a little sweetness I think I love it there's a different type of cooking you see here all that sauce on the bottom this is just one of those dishes that like is it's begging for the rice the rice it's a soul mate and it wants to get married finally I feel like this is the perfect last dish I will try it here because it looks very refreshing it's a pumpkin lotus seeds there's some mushrooms in here carrots more pumpkin would hear a lot of very healthy stuff in here that's actually surprisingly delicious I don't love the little seeds too much you got ya Hossein and what this cranberries yeah it does have the Lotus fragrance but it's super super starchy you try a piece of the pumpkin pumpkin is good I like this this is I feel like this is a great thing to have at the end of a like a fatty salty meal everything in here is ridiculously fresh it's definitely probably the healthiest thing we have today I would just come here for the chicken I feel like this chicken will be something that if I ever come back to Malaysia I won't want to eat this chicken again but I'm thinking like you know start out the day and go get some bigger chicken it's all nice tender and stuff that is Marie tens yeah start the day with that yeah and then come here and finish it off with some crispy chicken and get a pumpkin and maybe you know go home before midnight I think we should actually finish this because we got more food coming up and there's probably not gonna be as healthy as this yeah so we're gonna eat this and continue out with our food day our final restaurant of the day I also joined by Patrick awesome Q lives here and actually I met you a Singapore and now I'll get a Malaysia so this is our last restaurant but supposedly really really special let's try this it's exactly like meat floss I went in a thousand years never guess eggs ever I would guess like I said squid I guess chicken I guess Borg never eggs I would tell you that there's some salted eggs in there after like I tasted everything I really want to see everything show us how they cooked us because this is this is so insanely good this is the prawns right now is prawns but these are monster sized prawns stir-fried looks good let's eat with the shout like tail head everything that is sounds good oh sweet I love the little legs dog-hole legs are like tiny little shrimp crackers let's get into that spam soup right there this is called la la la la is it from Louisville in oh wow I mean it's spicy but not from the chilies from the ginger one sip of the soup yeah it's hard body heats up this feels like a soup that my mom will serve me after I have a fever oh yeah Wow I don't think I've ever had something that was so spicy all from ginger ah it feels good though Ginger's spicy is a different type of spicy it feels like a little little healthier spicy this is the first time I've ever been to a crab place that it gave me a mallet you're like Thor and that is my nemesis ginormous claw all the second one has right this vision looks like a chili crab like a Singapore chili crab we got mine so - yeah I'm fine Wow got the Mundell little plunge you've got to use it tonight just soak up all that beautiful juice alright we got we got a couple more crabs coming we want to get them all here but I'm gonna try some of the some of the sauce it's waste sweeter than a Singaporean chilli crab they're sweet sour extremely spicy like you know like like stab me with a little needle spicy there's a little tomato a and this is looks like this looks like butter it's just pure juice from the crap maybe a little oil in there a little oil with a that's about it I'm gonna take like this destroyed here dip it in some sauce I love there's some natural sweetness of the crab hey this is like Sri Lankan crab basically the same crab using them used in Singapore the claws are just like sea monster claws I'm glad we started off with this it's like the original crabby no you don't need butter you don't really need anything so that's gonna make you happy me and patch already I'm ready to move on to the next crab shreya hit the chili look at this it's bigger than my hands I can literally shake hands with this claw and it wouldn't be too weird this is a delicate operation oh oh I messed up this is why I can never be a surgeon the crab itself is already really sweet it's slightly sweet nice and creamy because the eggs slightly sour and just that penetrating spice let me go ahead and clip this little crispy Munt all in the sauce Oh Wasel more sauce Oh more eel sauce honey you know what if I go any deeper my hands will be in there I might just buy little fingers I feel you got to use like punching montage please the soft ones this won't be the shape of my pony it's it's like salt all day gee salt being soft that's our element for this I love it let's do like vinegar start there's citrusy this is the gummy homestyle crap and you guys said it has some sort of a shrimp paste oh it's shrimpy yeah that should be all right because that me to wipe off some of that sauce Wow okay there's a lot of stuff going on in that sauce and the flavor of dish and I feel like is one of the more complicated ones that has so far in terms of crap because when you first put the meat in your mouth they obviously taste a sweet crab meat and then the sauce is like it's almost like nice and charred she gets that slightly bitter bitter flavor and then we hit him with the spice then the shrimpy element comes out and if you eat that little leap I think that's curry leaf again you get a nice hand of smoke and in just a robust earthiness of the crab flavor it just brings everything out and somehow all this ties together definitely one of the most interesting crab flavors I've ever had is it like building up the pace I think this is the most flavorful of the crabs here I should save that for last because that's Brad firework grand finale but salted egg crab I'm going for the top tamale right here that's the best part of salsa getting anything look at this this is one of my favorite parts of a crab let's get all that innards mix that all in with the salted egg we're gonna fly right I'm flying already it literally is a transformer because you fight until tamale you get that little organ player for that salted egg it just makes everything better really makes rice better congee better make sure your relationship better I don't know but yeah sure give your girlfriend one four four and salted egg they're gonna feel better I don't know so let's try that out let me know if that's true but I think so all these are are very delicious I think on the order of my preference I'd be this spicy sweet salted egg and that I love the natural flavor of the crab but I jazz it up a little more and I'm in love with it this is a fantastic last meal here and cool it on poor last meal so I'm glad all of you guys can join me for this delicious crab feast I think thanks for Patrick because your recommendation ya know so you come here all the time you take this home with you yes I do so would either just to sit in front of my movies in front of that plate see the crab but guys um my first time in a Malaysia and I just want to say my first impression everyone every single person I've met so far it's just been incredibly insanely nice but just just a fantastic impression of this country so far I'll go in a couple more cities like where we're going to actually go to eat ball and Penang be born Penang and I way this can be some great food waiting for us over there leaving tomorrow morning like 4 a.m. but super excited anyway guys we're gonna have been in Jasmina 200 craft fees before it gets too cold so thank you all so much for watching again thank you all so much for joining me I'll tell we all eat again see ya alright I told you guys aren't gonna find out how to make that egg yolk look like meat floss my water another order of that dish just so I can see how they make it and don't worry it's not going to ways I'm just gonna take it home it's gonna get you eaten I really needs it on it make this dish it looks like they're keeping it a secret because the does yours the kitchen you see the dark windows no entry but we will access it and we will get to the bottom like this alright so there's a lot of oil that's in there right now yeah a lot of oil and the pawns go in right away oh oh that's right oh my god Wow there's a lot of water on that front so the prawns get flashed right that took under a minute more oil goes in now we're gonna see the magic this is the secret here that's a lot of butter egg yolk it's all feet mixed oh look at that so it's a little at a time oh look at that that's how you do it hey you keep stirring it chicken powder sugar yeah Cornelia fills in yeah so you got to keep whipping it around and kind of keeping the eggs separate from each other that's how you get that nice glossy texture he's spitting it so fast into walk they kind of keep beating out our bubbles and pours over the shrimp that's how you do it so fast I was I was like Superman fly around the earth to make a spin in Reverse it's still all bubbly and when it settles there it is at this point it still kind of looks like a flock but I guess after a little bit it just looks like we're gonna floss make sure you drink all the oil [Music] the floss becomes nice and crispy that's pretty darn incredible that takes some crazy coordination to make this dish we got a circle to walk you get a circle the spatula really quickly like seriously that totally reminded me of when Superman flew around the earth so fast that he made a reverse to save Lois Lane I don't know how many other people look at this dish and think of Superman but I did wise and it gets you watching him make this wouldn't think eggs if I didn't know a patch of this video okay

Channel: Strictly Dumpling

Views: 1,641,665

Keywords: malaysian food, bak kut teh, cendol, malaysian, kuala lumpur, rojak, noodles, malaysian noodles, malaysian curry, curry, roast duck, seafood, chili crab, singapore chili crab, roast crab, street food videos, travel and food, malaysian street food, food tour, malay food, chinese food, strictly dumpling, travel, travel malaysia, malaysian cuisine, crab, best crab, best malaysian food, street food, around the world, malaysian mee goreng, dry curry, salted egg crab, salted egg

Id: T5CbeMsqNjo

Length: 25min 39sec (1539 seconds)

Published: Tue May 29 2018