HUGE BBQ SEAFOOD FEAST in Malaysia- BEST IKAN BAKAR PERLIS FOOD | Food and Travel Channel | Malaysia

HUGE BBQ SEAFOOD FEAST in Malaysia- BEST IKAN BAKAR PERLIS FOOD | Food and Travel Channel | Malaysia

Ikan bakar or barbecue seafood is
incredibly popular in Malaysia, we’re in the north of peninsular Malaysia and you
have got to check out the barbecues at this restaurant where they cook the
delicious seafood that we’re going to feast on tonight, I’m Thomas and I’m
Sheena and we’re Chasing a Plate we hope you’re hungry, let’s eat! we’ve come to Restaurant Api Api which is situated right on the Perlis river and we’ve heard it’s a locals favourite and there’s a huge spread
of seafood so let’s go and choose them stuff and get eating. There are these huge
bins of seafood, there’s crab, squid, blood cockles, clams all sorts and you don’t have to buy a huge amount you can just buy as much as you wish so a couple of prawns here a, a couple of squid there and just create this entire seafood feast for yourselves our seafood feast has arrived and it all looks mouth-watering, let me talk you through what we ordered, we have got some clams
otherwise known as a lala and they’ve been cooked in ginger there’s some
chilli, spring onion and white onion in there as well, we then ordered squid done two ways so the first done on the barbecue so
that’s nicely charred and then the second just lightly floured and then
chucked into the deep fryer we then got some prawns they’ve also
been done on the barbecue and we also got some crab, that’s been cooked in
butter and it’s also been deep-fried and we’ve got some veggies to
go along with all the seafood we got some petai which are stink beans they
were chucked on the barbecue as well and then we’ve got some salted fish gai lan
or Chinese broccoli and that’s just been stir-fried, we’ve got rice to go with it
all, a little bit of salad and then most importantly the dipping sauce which is
sambal belacan which is a fermented shrimp chilli condiment and that’s for dipping that ikan bakar or grilled seafood into. This is a nuts spread of
seafood it looks so good and it’s been so cool watching them make things on
the grill up the front just spectacular and the smell coming off, you’ve got that
thick smoke pouring off the barbecues unbelievable so spectacular but we’ve
got to eat it, and this dish here this crumbed deep-fried squid or sotong is
being ordered by everyone so I’m gonna dive in and try this first, it came with
this sauce so it’s quite a runny sauce I can see some chilli in there, maybe some
shallots I’m not really sure anyway let’s just dunk it, so you can see it’s quite
runny get that down the hatch that is amazing, I can see why everyone
has it on their table the batter is so so light and in fact it might just be
flour so the squid would obviously have been wet and so they’ve just put flour
on and deep fried it I think, now we’ve also got the two types of squid as Sheena
talked about, we have this bakar style so that has gone on the grill, it was
put into a cage and then put on the grill, they were fanning it so I’m gonna try
these back-to-back I’ll grab some gai lan or the Chinese
broccoli to go with that, so it looks like we’ve got fried shallots on top, there’s
some nice big chilli pieces, obviously the the gail lan itself, the green, looks like some
onion in there and then just a nice sauce and I think that has salted fish
in there as well, let’s grab a piece of the squid so I’ve ripped that off you
can see it’s been cut into little rings and you can see all that beautiful char on
it, I want to try that by itself but this needs to go into the sambal belacan so
this is a sambal made with fermented shrimp so it’s quite a runny like
sambal but then in there you can see there’s tomato actually, there’s chillies, there’s shallots, all sorts going on, so
lets just dunk that in there and now this could be quite spicy let’s see oh my god, the flavour, the barbecue flavour, wow it’s made the squid go sweet almost like it’s wow, it’s a little bit chewy but it’s still very tender, of the flavour off that
barbecue, I was chatting to the guy up on the grill and he was saying because they
use coconut husk it gives it a real flavour and wow that is such a strong
smoky flavour but I’m gonna rip a bit more of this squid off because it’s got
flavours there that I can’t actually quite pick, let’s just get a little bit of squid but I won’t put the sambal on this little
bite, oh it’s been basted with something definitely turmeric there’s a little
tiny bit of sort of sweetness in there that is crazy good, so good,
lets try some of these veggies while, while I’m at it so I’ve got some some rice
got the gai lan, mmm-hmm that salted fish flavour is
really strong, let’s just grab a little bit of the sauce that’s in, by itself
hmm the sauce has a very strong saltiness to it, that’s really good so that’s I mean
that’s a pretty basic dish but it is much more bold because of the salted
fish then a dish like that normally would be but that goes super well with
the rice of course and then with the squid oh man there’s so much more to try this is such an exciting meal it’s so
good. I’ve got to get into this food my mouth was watering while I was filming
Thomas so I’ve got this deep fried crab here and it’s been cooked in butter so
the crabs literally just been whacked in half and then coated in this batter then deep-fried then coated in this butter sauce and it’s also got some
spring onions, some chilli, some red onions I’m just gonna get into with my hands
because there’s just no other way to eat crab than with your hands let’s give this
a go mmm mmm mmmm that butter flavour is so strong and that crab has been cooked to perfection it’s so soft, the meat just flakes off
look at that, wow, I’m gonna eat that bit of meat right there, it’s so fresh, so
sweet, what’s really great about this restaurant is that you can opt for your
seafood to be cooked in different ways, so different sauces, cooked on the
grill or just poached, it’s really neat next up this prawn is calling my name so
this one has just been cooked on the barbecue so over those coconut husks and
charcoal and it is just glistening with that marinade that they’ve basted it with, so
they’ve split the shell to make it easier for peeling so I’m just gonna
actually whip that off actually what I might do is just give that prawn shell a bit
of a suck to see what the flavour’s like hmm like Thomas said it’s really
smoky, you can taste that tumeric but it is quite sweet god that’s good
alright I’m gonna save that head because I love sucking the head juices out of
prawns and just give that big piece of meat a bite, mm mmm mmm wow sometimes I find that
pawns cooked on a barbeque can be overdone so they turn out to be really
chewy these have been whisked off at exactly
the right moment, they’re really tender still but they really have been infused
with that smokiness from the barbecue and that sweet tumeric marinade is to die for, wow! These here are petai or stink beans and I’ve never had them like this
before so just cooked over the grill so let’s get into them you’ve got to rip
them open so they’re like in little pods, come out like that and then they
have a skin so make sure that you remove that because otherwise it can be really
bitter, so I’ve peeled that gray skin off that stink bean and I’m just gonna dip it in
the sambal belacan and pop it in my gob, mmm it’s really crunchy,
really crisp and the flavour just sort of envelopes your mouth it’s really
really unusual in flavour it’s almost bitter but it doesn’t
actually stink like its name suggests they say that the stink
arrives when you go to the loo in the morning and you pee, but I’ve got to get
back to this prawn head so I’m gonna give it a huge crunch, there’s all these
like head oils of the prawn in there hopefully so let’s go for it, mmmm mmmm so juicy, that is
seriously one of my favourite bits of the prawn, crunching on that head, so good time to try these lala or clams so these are cooked in ginger but there’s
big bits of onion, there’s these big bits of chilli, so there’s all sorts going on
there they have a very strong ginger smell, you can see these beautiful shells
of all these lines and then there’s the little clam inside so let’s just grab
them you know what I’m gonna go with my hand it’s gonna be a lot easier so I grabbed
a little bit of clam meat we’ve got the onions and let’s grab this big bit of
chilli as well, mmm the ginger flavour is actually not that strong, it smells
stronger than it tastes whoa that chilli is much much spicier or
hotter than I was expecting I thought because it’s so big I mean, look how big
these pieces are, I was expecting it to just be quite sweet but it’s got a real
spice going on, let’s grab another lala I’m just going to try them by
themselves just to see how, how they taste I love these things, absolutely love them
and this is a great way to do them, the onions are very sweet so you’ve got a
lot of sweetness and crunch from the onions, the lala have that beautiful
clammy seafood flavour, that chilli is still burning so that adds a beautiful
spice that’s really good this whole meal is incredible I think
we’re now sort of eaten everything on the table and just sitting here, the
river which is right behind me the fishing boats are just there, you can see
why and how this is all so fresh and then there’s these dishes like Sheena
tried these giant prawns which I can’t wait to rip into, look how big they are,
unreal all that beautiful burntness from the barbecues, it is amazing up the
front watching those grills, seeming him fanning the fire, the flames are just
jumping off, the smoke’s pouring out across the road they’re putting more and more
fish on there, people are starting to pour into this restaurant now, it’s just
on dusk, the locals are arriving in their droves and we can see why, this is
amazing, let’s just, since I’m holding this prawn, let’s rip this shell up and see what it’s like, wow it’s so fleshy, so fleshy, look
at that big piece it almost looks like lobster it’s so big, we’ll dunk it in the
sambal belacan wow that’s so good, it’s very sweet
that’s beautiful meat and that is cooked like Sheena said to perfection,
it’s not chewy at all, it’s not dry at all that is such a good prawn I’m gonna go
out on a limb straightaway and say that’s the best prawn I’ve ever eaten this meal is incredible we’re diving in now with our hands to just really get
all the flavours, devouring all of it, it is so good, Sheena’s on the watch out because there’s a cat trying to get up on the
table so we’re trying to not let that guy get up to get our food, it’s not taking our seafood! what a meal that was so good and look how spectacular the cooking is, that’s
all going on behind us, so good, remember to hit subscribe because we’re traveling
all over peninsular Malaysia we’re doing a huge food road trip so there is going
to be so much good food coming up we can’t wait to explore more, remember to give the video a huge thumbs up if you enjoyed it, thank you so much for
watching, we’ll see you next time jumpa lagi, jumpa lagi!

100 thoughts on “HUGE BBQ SEAFOOD FEAST in Malaysia- BEST IKAN BAKAR PERLIS FOOD | Food and Travel Channel | Malaysia

  1. Hi guys, this meal is the best ikan bakar we’ve had in Malaysia so far!! We’re loving our road trip around northern Peninsular Malaysia- make sure you’ve subscribed to our channel so you don’t miss out on heaps more Perlis, Kedah and Perak content: Cheers,Thomas & Sheena

  2. Wowww looks amazingg 😍😍😍 btw who always repeats together the intro 'we hope you're hungry, lets eat!' 😂 love the catchphrase hehee

  3. guys , that was incredible.. i wish i was in your shoes now.. amazing food chasing journey, how you guys brilliantly finding that food, we locals should find them.. all of the places you went are amazing.. what a lovely mouthering food videos

  4. i've noticed that you guys have most videos uploaded in malaysia. 😂 how long have you been in malaysia and usually how many months do you guys spend in a country? 🙂

  5. I just re-watched your Jalan Bellamy video to compare Ikan Bakar and forgot that they used so much banana leaf in the grilling. Loved that style. But the char on the prawns here look perfect to me. Mmm, mmmm. Fantastic spread and excellent video as usual. 👍

  6. Looks like Breaded (flour) Squid with sweet Thai style Chilli Sauce to me!! 😀

    Nice environment on the riverbank with mangrove forest… deserves mention…

    Just use your fingers Malaysian style what with the crab…

    La la land!

    Nice touch for them to de-vein the back of the shrimp… attention to detail…

  7. proud of you guys,you really know how to choose the right place to eat.congrats.I think,you guys the only vlogger that know the people choice,especially malay cuisine..good job!

  8. Wow…wow…the food is moutj watering, amazing seafood, its have being my favourite to taste the seafood bbq, i gonna find one, so hungry right now hahaha… just a recommendation idea, have you heard about buffet style restaurant in malaysia, hope you can try one soon…great vids, cant wait for more..

  9. Well, here is the song for you two :-)The essence of asia by Yuna:

    Tq for visiting Malaysia and eat our food and taste our spice. Hope the taste still leave on your tastebud after you left.

  10. Johor have a lot of delicious and special food that u guys sure mmm mmm mmm coz it's second modern state in Malaysia after KL

  11. Wow… Looks delicious… Thanks for a superb n yummy video. Now am really hungry. Hufffff.. for now 1 Kaya toast bread will do.. huhuhu

  12. hiii… selamat pagi…!!! thomas and sheena…!!! whoo..hooo… !!! wow..!! what a colourful and delicious of all ikan bakar foods and other.. i like bakar food because the food we eat not use oil , no kolestrol… perlis food sooo goods….!!! thanks for this food todays…!!! what breakfast this morning ??? hmmm…IKAN BAKAR ???

  13. Everytime i watched ur video i need to eat something so that i don't get hungry but still it makes me drooling😂😂 great seafood having it with that sambal belacan wow…when i travel food is a must and second the shopping😁😁😁

  14. Turmeric is medicine.. from PORTUGUESE.. ALL Peppers and TURMERIC in MALACCA.. make sure you try SOUTH INDIAN MEALS- and North INdian food.. too… in MALACCA

  15. When you guys are searching for that sambal belacan, even though you’ve got barbequed seafood in front of you, thats when I know you guys are officially Malaysian now

  16. I haven't watch the video yet…But I'd watched the fire…Fiery. Smoking. Charred. Heated….Burn and burn and burn them all…Bakar. Bakar. Bakar!!! Let them melted and dissolved and destroyed and annihilated in the mouth and intestines, bug and small…Yay!!! I'm doing Haka dance…

  17. i get hungry every time i watch your videos..hahaha..i dont know how u guys do it..great videos. i subscribed and cant wait to go on this journey with u guys..

  18. My mother always nags at me if she boiled the petai and I do not eat the peels. She said that where the most nutrisious part of petai.😅😅😅

  19. I could eat a raw prawn….with some lime squeeze…feeling and tasting prawny…or I could eat lightly grill prawn 🦐 without any sauce…Prawn 🦐 prawn 🦐 doo…whereeeee areeeee youuuuuuu? Come to daddy…

  20. Wow……all the food make me full of mouthwatering… i'm really hungry now…shena I also like to suck prawn head…really juicy especially giant fresh water prawn

  21. Try south indian meal and tiffin dishes in Malaka.
    Parotta, gravy varieties , biryanis and goat & fish crab dishes Dear Sheena..

  22. Malay Words of the Day/Malay 101: 1) Api is fire 🔥. As in Api-Api Restaurant. Apo is api in Tagalog. There are lots of intertwine words between Malay and Tagalog. Selamat is safe/safety or as Arabic Salam, Salamat is thank you in Tagalog… 2) Arang/Kayu arang – Charcoal. There are lots of charcoal producers in Perak, because Malaysian charcoals are made from mangrove trees abundant in coastal areas of Western Peninsular, like Perak, Kedah. Fish are abundant too due to the mangrove trees providing safe grounds for fish breeding and seaweed foraging. Kayu is wood… 3) Hangus/terbakar/rentung (seldom use for food) – Charred… 4) Flame 🔥 have several meanings according to context. If flaming fire it is "api yang marak" or "api yang membara". Or simply bara api as in charcoals flame… 5) Bakar is burn. We already learnt previously that Ikan Bakar is grilled fish, or ayam bakar/panggang is grilled/roasted chicken… 6) Heat could have several meaning. The fire is heating up means "api semakin besar/semakin membahang", referring to the increase in fire size or temperature. Heat is also haba like the heat of fire/chilli is haba/kepanasan api/kepedasan cili/lada…7) Panas is hot. As in Teh Panas – Hot Tea… RM1 of firy birds eyes chillies…

  23. Love this food very good healthy food and fresh healthy food love them all very healthy food and fresh fruits thank you for sharing very good video wish you both enjoy your food thanks.

  24. Hi, welcome to Sarawak too! Especially the famous Sarawak laksa,nice of coconut milk and the prawns,is hard to describe in my broken English^^
    Maybe you had heard before that laksa were different in different states! Sarawak laksa is a must try!
    The most important is to taste all types of traditional food of different races in just one kopitiam (restaurant), Sarawakians are very friendly too^^

  25. I was here (Api-Api Ikan Bakar) last year and the foods soooooo unbelievable..way different taste from other places.. I think there are influence cuisine from Thailand too… I can guaranteed how delicious the food is…Never taste delicious food like this… OMG! Worth to craving ….

  26. Love the part when Thomas was eating the Lala…. Now u understand why Malays eat with their hands…. So much easier n faster n off course it's finger licking good😄😆😋

  27. Amazing food travelogue vids. Great presentation guys. Your honesty and passion is very obvious. Keep it up and may your Channel continue growing.

  28. good day mate… just back from padang yesterday, you had asked me earlier what was my favorite in padang.. the host had me ate nasi padang for bfast n lunch all throughout my stay to a point of getting bored of it! so it's abit hard to say. we also have nasi padang in msia so it didn't really impress me except the set up of putting every dish on the table n you pay for what you only take instead of buffet style we get in msia. the taste didn't vary too much from that in msia. had serabi bandung for dinner, luv serabi but the topping was way too sweet for my liking. I love the avocado juice n the fruit salad though. Abundant of avocado fruit there. I'm not a fan of mie bakso my host brought me. And the lontong sayur is so-so. I think I just stick to Ayam penyet lah though I didn't eat it in padang (the one in msia). cheers!

  29. really appreciate ur highlighting some of the top eating spots by states…it sure will save me some footwork in search of food when i next go on my foodtour holiday 😍

  30. Would love if you can show the places of attractions like the beaches, the waterfalls or the forest. Malaysia also have beautiful beaches and island and amazing rainforest other than the amazing good food.

  31. Malaysia. Food. Are. The. Best. Cheaper. Very. Gd. Especially. Malaysia 🇲🇾. Food. Are 👍👍👍👍

  32. This so hilarious, especially the part when Thomas tried the vege and tryna talk at the same time and gave up on the folk and spoon, now you understand why we use our hands cause otherwise you won’t get to say “finger licking good”. Cause if you were to eat it with the cutlery you won’t get the ultimate experience. Imagine eating KFC with cutlery, just won’t do it. And I came to notice, Thomas likes salted fish so much and Sheena loves sambal especially belacan.

  33. Thomas you are so simple and down to earth and have a good expression for food. We know that expression is best way of telling how great the food is but please do tell Sheena to stop her one of her expression um um um ummmm she says trice in one shot. It really iritates she has good taste and expressions for food but only that one expression please do stop. Love ur videos

  34. New subscriber, love going back to watch your earlier videos. So very happy to find you through The Endless Adventure.

  35. Jealous much, I have to settle for seafood that gets digested through cold chain logistics spanning thousands of kilometres, nothing beats eating fresh fish caught on and cooked during the same day…

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