Top 20 BEST STREET FOODS in Indonesia! (Hidden Gems Classics!)

Indonesia might just be one of the most underrated street food capitals on the planet. And in this video, we're diving straight into the chaos. From smoky roadside grills to meatballs that weigh about as much as I do, this country is serving up flavors that hit harder than anywhere else. And here I am highlighting the top 20 absolute best street foods you need to try in Indonesia. And we're kicking off this Indonesian street food journey right here in Joak Carta, a city where tradition runs deep and food feels like it's been perfected over generations. And this

spot is famous for its stuffed I mean overly stuffed meatballs. Finally here at Ratu Sadis almost in her time. Definitely getting hungry. Let me show you the meatballs. There it is. It's like a solar system. Let's go see how this thing is made. She's the owner of this establishment. Thank you so much for having us. No problem. And this is the giant meatball. How big is that, Tikka? Uh 30 kg. 30 kg. Yeah. That's over 60 lbs. Yes. That's a big meatball. Um how long did it take to cook? 5:00 p.m. Uh 5 5 a.m.

Yeah. Yeah. 5:00 a.m. So it takes 12 hours to cook. Oh my. It's so crazy because he's stirring the meatball and the meatballs just the mass of it. It's just just moving the tidal way of soup around this pot. as much as I love anything, but it's also sort of a dream come true because a lot of times I have something delicious, you know, I said, "Wow, I wish this I wish it could be just giant so I could just keep eating." Challenge for this meatball. You have a challenge? Yes. What kind of challenge? Uh,

we have uh 1 kilo and I think it's over 2 minutes. My math is really bad. And it's 15 minutes. Yes, 15 minutes. I could do that. You can do this? I think so. Here we go. The meatballs have arrived. We're going from the smallest to the biggest. This looks really innocent. Look at it. It's innocent little meatball. I could just gobble it up. One biter. A little bit of soup. So harmless. This is a little more substantial. Maybe about the size of a little fist. Still a couple bites. Not too scary. This looks like

an appetizer portion. Much bigger. It's a softball size. Still manageable. Next one might make you pee your pants a little bit. I don't think there's a ball on the on this planet that could adequately compare to this size. Oh, you must be tired lifting that. Now guys, if you think this is the biggest meatball you've ever seen in your life, just wait. This is the 30k meatball. Just want you guys to keep that in mind. 30k meatball over 60 lbs. This ain't nothing compared to the mother, father, godfather of all Meatballs in all the world,

the 45k meatball. Over 90 lbs of pure meat and eggs and spices. This terrifies me. This thing feeds over a,000 people. Not only is it massive, it actually smells good. And compared to everything else, here we go. Here's a good comparison. Here is all the meatballs together. This is like the earth and the sun. Those of you who are really good at astrology, this is probably not the most exact model, but to me that's us. That's the sun. I I mean, I could feel the bigger meatball pulling the smaller meatball right now. So, I I

knew, you know, obviously meatballs go really good with pasta or noodles. This is a massive plate of rice, noodles, and ramen. And a regular knife is not gonna be able to cut a meatball. You need like a You need like a little sword and a pitchfork of all the great mighty meatballs in the sky. Maybe it's kind of ironic that it was cloudy today. You know, cloudy meatballs. I am a bit overwhelmed. So, it's kind of like I'm on a date with Halib Berry right now. I I don't know how to act. All I know

is everything looks beautiful and and I really want to be part of their lives. If you guys think I'm not putting enough noodles, I'm about to do a food challenge later, so spare me a little bit. You know, I'm going to eat this tiny meatball cuz it's just adorable. That is a flavorful broth. Really, Really peppery. I think there's a lot of white pepper in here. Definitely goes great with the noodles. That's perfect. Need some heat. The five sprout hot sauce. I feel like if the regular hot sauce bottle is a water gun, this is

a Super Soaker 5000. Heck yeah. With the spice, the noodles actually really al dente. Perfect. Excellent noodles. Excellent broth. And now let's mix in this little meatball. That's a beefy meatball. Meatball is spicy on its own. A little peppery. Again, beautiful clean beef flavor. And this meatball um is called basau. And uh it's a beef meatball, of course. And it's there's inside, like I said, there's some peppers. There's a little bit of crunchiness inside as well. I can see some of the tendon in here, some of the yojin, the tendon. And that's a great part

of the beef. This is the part that's a little more chewy. It's a little more gelatinous. and crunchy on the tender and the cartilage of the meatball is different than any other beef meatball I've ever had. Usually beef meatball, they're very chewy, they're very springy. Although it's dense, extremely bouncy and juicy. Add some more chili to that meatball. That thing is going to bounce even higher. All right, now that I tasted the little meatball, we're going to do a little operation. I'm going to show you guys what's in the Gigantor 45 kilo meatball. I'm so

curious to see what's in here because, you know, there's some goodies in here. There are so many things that I see in the middle of this meatball that I absolutely adore. First of all, I see a ton of Look at this. Look at all the chili that's in here. This is mostly fatty beef meat in the middle. And I don't I don't think we reached the bottom yet. I don't think I accidentally stabbed an egg. The egg looked like it was fried first. So, almost like a scotch egg covered in chilies. This is like the

earth. It's It's got multiple layers to it. Once we crack the surface, look at this. This is like a marvel of food engineering. Tons of meat. I see garlic. I smell garlic. Bunch of eggs. There's 100 eggs in here. Have you guys ever seen a beef meatball lay an egg? Have you seen it lay 100 eggs? Well, this one has all that in here. And uh and I was just told there's 10 kilos of sliced beef in here, guys. I promise you, not kidding one bit. That's delicious. It's not just fatty beef. It's beef tendon

cartilage. That flavor is so incredible inside this massive planetary meatball. It's just soaked in chilies. Red chili oil marinating everything, invading every single morsel of this meat. Something this gigantic, most people might not think it tastes good, but it's delicious. You can also give this a not so spicy, but I don't recommend it. You Should get it as spicy as you can. Spice level. I think for me, eight out of 10. Really, really spicy. Definitely my kind of beef. For the last, I got to say goodbye to this giant meatball because I still have a

food challenge coming up. So, I'm going to go try to take down 1 kilogram of meatball after I already ate a bunch already. I don't know how this is going to go, but I'm ready because this thing, it raised up my appetite. This is the prettiest restaurant seat I've ever sat on. I mean, just look around this beautiful authentic Japanese hut. You got cowbells on the walls. It's just gorgeous. I I wasn't planning on it, but I'm guess I'm doing the 1K meatball challenge. Uh 1K is about 2 2.2 lbs. This is not a copout.

I promise you guys, I'm not that hungry right now. We just ate um a few hours ago. I ate a lot because I didn't think I was going to eat till 6:00 p.m. It's about 400 p.m. right now. But I'm going to psych up and battle it out because I'm ain't going to let a small meatball get the best of me. A bigger meatball. Bring out the big meatball. Are you sure this is 1 kg? He's He's smirking. I don't know. This is a lot bigger than I thought. 15 minutes on the clock. Here we

go. The meatball is good. The outside is very dense. The soup does help a little bit. You kind of just got to wash it down. This thing look like such a small harmless meatball before. This meatball caught me off guard. I mean, two lbs of food is not much. I could do two lbs of food pretty easily. Oh no, the sneeze of foolishness and the sneeze of death for me. This is called food arrogance right here. It's not looking good. Still got over half a meatball to go. I got to battle to the end though.

Ah, this meatball caught me by surprise. My competitor is wellrounded. It's a little slippery and I failed. But at least it was a delicious journey and a delicious challenge. I know I could have done better. So next time I'm going to be prepared and I'll be back to face this meatball again. But today was a meatball fililled awesome fun day. It was delicious, intimidating, awesome all at the same time. So thank you to the restaurant box cleaner rati for having me. Uh it was such a fantastic meatball experience. I wish I knew this challenger was

waiting for me when I got here. But again, next time I'll be more prepared. And guys, if you want to check out the restaurant, the information is listed for you in my description box below. And I am definitely clinging right now. So, I think I'm ready to be wheeled out of here. Luckily, I'm in this thing. Next stop, Summer. This is a City shaped by Chinese Indonesian influence, and you can taste it in every single bite. This is where flavors get a little more complex. Savory, slightly sweet, deeply aromatic, where the street food tastes like

history on a plate. And of course, Samurai is the largest city and also the capital city of Central Java. And there's a lot of food here that's very uniquely local. So, I only have about 5 hours in this city to kind of explore and eat and do everything. And the first meal of the day got to be chicken soup. So sto is a very traditional Indonesian soup and the broth is typically made from chicken or beef. I think in this case it's chicken. Look at that nice and light broth. It looks like some crispy garlic

on top and there's shredded chicken and also rice inside. So this is actually nasi stoayam. So it's chicken rice soup. I bet you never seen chicken rice soup like this before. Tons of rice inside. Shredded chicken again. Fried garlic, little scallions on top. Just looks like a super hearty bowl of chicken soup. And this is a very very local dish here. And the chicken sto is the one that's really popular here in Java. This is something I never had before. On the side there's um some condiments. There's some chilies. It looks like some soy sauce.

Let's try this. Right away, you taste the coconut milk. You definitely taste the garlic. And of course, that super flavorful chicken broth. This is the perfect breakfast food because it's pretty much like a bowl of chicken porridge. I love the coconut milk here. That gives it such a nice creamy, vibrant flavor. The rice is not like mushy like you will find in porridge. It's actually kind of al dente. Chicken strips. Nice and tender. Also, I got some of this. This is paru goring. So, goring just means fried. And paru is beef lung. It's sliced very,

very thin. And it definitely feels very, very crispy. The outside is like a cracker almost. The inside kind of feels a bit like jerky. This is something that pretty much everybody has at their table. Wow. It's not like a turkey at all. I got to watch out. I definitely did not see that there was a skewers going in here. This is actually really really delicious. So, what I thought was kind of a a strand of beef was actually the skewer. This is awesome. This thing is super crispy on the outside. The meat itself just a

tiny bit organy. The thicker part is definitely more of a jerky flavor. This is borderline addictive. This is really good. Pada with my sto. Add a bit of chilies in here to spice things up a bit. See what happens. I don't know if you're supposed to do this. Places like this. You don't joke around. There are some of the spiciest chilis ever. I did not expect it to be that spicy. This is not for beginners. I think the other two are though. Flat out chicken rice soup in a crunchy addictive beef chip. That chili is

really good though. It's so spicy but it tastes so good in this nice rich porridge. It's pretty much deep fried really crispy thinly sliced beef jerky with a slight organy flavor. This is awesome. Moment of silence for the fallen beef lung. That was sad. Great start to this food. Wow. Entire breakfast was around $1 US. That was pretty filling, too. All right, next of course. Got to grab some noodles. I think this is the place in this nice little neighborhood. So, these are bestsellers. Yeah, this is a a little bit spicy. Little bit spicy. This

is very spicy. Yeah. I love how food here is not a ginormous bowl, so I could try a lot of different things. And this is a very popular noodle restaurant. They serve all sorts of different noodles, like Indonesian noodles, Chinese flavored noodles, Singapore. And this is their best seller, the Sichuan flavored noodles. And you get this and a bowl of soup. And I got a drink. So there's slices of chicken inside. Little crispy wonton, some bok choy. That's nice. Really nice noodle texture. They warn me that this was going to be really spicy. I think

heatwise it is really spicy, but it doesn't hold a candle to the spicy sauce I had at the last place. It's delicious. Super thick, chewy noodles. Every strand covered in sauce. There's slices of chicken in here. Little scallions. The wontons brings a nice little crispy texture. The soup is nice because this is a very saucy, very rich bowl of noodles. I remember the first time I came to Indonesia, I think the first thing I ate was a bowl of noodles. I feel like every Asian country I go to, the first thing I want to eat

always is a bowl of noodles. They definitely seasoned this one pretty well. Spicy, numb, a little sweet. I think in general, the flavor of Indonesian food tends to be a little on the sweeter side. But yeah, this will light you up and make you feel good at the same time. M. It's something mixed with orange juice. I feel like it's butterfly peas mixed with orange juice. And the total for this meal about $2. I think I could feed myself for the entire day. Probably for around $5. Also, that place was air conditioned, which was very

nice. The next place I'm going to is right around the corner. This is going to be good. Yeah, this place right here. Oh man, they told me they're temporarily closed. That smells so good. They sell crispy duck. Fried crispy duck. It's a shame. I think what I'm trying to get to Yeah. Oh, yeah. Here it is. What's the best one? Yes. This the best. Original. Yes. Okay, I will take original, please. Wow. I have never had lubia like this before. So, this establishment is probably the most famous place in the city for this dish. And

look at all this stuff they give you all for your fried opia. First of all, this thing is beautiful. Really crispy crispy skin on the outside. So, this is the classic. And it comes with uh spring onions, cucumbers, chilies, garlic. I don't even know what to do with all the sauce. So, inside the lubia, there's crunchy bamboo shoots. There's chicken. Nice umami flavor from the shrimp and some eggs. I'm just going to mix and match. No idea how to eat this. So, this should be the sweet sauce. Yep. Add some garlic in here. This thing

is beautifully fried, by the way. I added some garlic on there already. I think it's going to go good with this. I think it's a mustard sauce. One bite and my taste buds are buzzing. This is so freaking crispy. I can see why they give you all these condiments. You do need some chilies. Yeah, I think I'll go great with some chilies. Take a bite of this. Bite of chilis and bite of scallions. Okay, that's good. The mustard sauce I think also a little sweet. So I see people just kind of cutting it open and

then adding the sauce to it. So I want some garlic in mine for sure. Nobody else is really utilizing the chilies or scallions, but I'm a big fan. This is awesome. This thing is a crispy umami bomb. Inside there's so much umami from the shrimp. The bamboo shoots provides a nice crunch. The outside is just explosive crunchiness. Add in some cucumbers. First of all, the texture is crazy good. It's like the crispiest spring roll you'll ever bite into. The sauce is everything. All a tad sweet, which actually goes really well with the savory lubia. I

really like the garlic, which is also a little sweet. I think garlic in this mustardy sauce is my favorite with a little bit of chilies. I think most people come here and just get the classic version of this dish. Feel like this is a dish that's best when you eat everything together. Like I said, the lubian is such great texture. It's crunchy inside, ultra crunchy on the outside, very aromatic, especially when you add in the fresh spring onions. I think this is such a great addition to this dish. The mustard sauce I like. It's almost

like a lighter honey mustard sauce. Yeah. Bite the lumpia. And then snap into the scallions and chilis. So you get a burst of savory sweet flavor with a refreshing spicy garlicky kick. This dish is I feel like it's almost like half savory dish, half dessert. So actually goes really well with coffee. Oh, it's nice. This is more like a like a snack. I feel like I'm sitting in a cafe, a coffee shop, eating this instead of a croissant. I got less than 3 hours left. Luckily, the next food place was right around the corner. Huh.

Doesn't look like there's a noodle shop around here. And I will be wrong. There is. Wow. All right. It's like a car garage. Here we go. Noodles in Tamara. This is the best. Okay. Well, I trust you. This is one of the hottest cities in Indonesia and oh my gosh, I'm feeling it. I'm just standing here in the shade and it's just like a steam bath. Oh, actually there's bunch of little stalls. I'm actually looking for this one here, Pacult. So, I'm looking for some noodles. Look at this beauty of a noodle. It's freshly boiled

noodles with chicken, little spinach, little chicken soup on the side. The chicken on top looks super flavorful. The noodles look really bouncy and nice. Look at that. Look at that. Look how beautiful that is. Give that a good mix. Get all the gravy from the chicken mix in with the noodles. They have scallions at the table. So, just put some of that on there. They have these wontons at the table that people are just picking up and eating. This is uh looks like cucumbers. Pickled cucumbers. Put some of that in there. This is the kind

of stuff I love. A rollside noodle stall. Or in this case, a noodle stall inside a car garage. It's great. I was kind of afraid that the amount of chicken and gravy they gave me is not going to season the noodles. Oh, it seasoned the noodles really well. Covered it with this nice flavorful oils giving us so much umami. Like every single string, so much umami. Oh, the chicken is good. The chicken is really good. It's very concentrated stewed chicken on top. The meat's tender. The flavor is extraordinary. It's really rich and savory. Again, the

oil from the gravy and the chicken really seasons all the noodle that's in here. They just give you like a like a bowl with a pack of hot sauce. I feel like this is going to be even better with hot sauce. Let's try some of this. Oh my gosh. I hope this is not nuclear. I don't know how spicy this thing is. Hard to control when it's coming out of a bag. Let's try the soup, too. Chicken soup. Really light. I don't know if this is going to be too much, but let's mix that in.

That's good. I think it'd be better if they had like the chilies like the first place. These chilies are very mild. I love the noodles so much. I love trying noodles like this. The noodles themselves are able to retain so much of their chewy texture. I feel like these bag of chilis, it's kind of like spicy tomato sauce. It makes the noodles more tomatoey than spicy. Cozy local bowl noodles. And I bet this thing is like a dollar or less. Incredible. Feel like after this I need to find a place with some air conditioning. Actually,

I know just the place. It's going to be awesome. It really is. Maybe not as awesome as this because this is just like the highlight of my day right now, but it is going to be awesome. All right, that was about 50 cents. That might be the greatest bowl of noodles I've ever purchased for 50 cents ever. Or maybe the greatest food item in general I've ever purchased for 50 cents. Yeah, $5 a day on food. You can eat very, very well here for sure. This is freaking beautiful. Freshly barbecued lamb skewers on a sizzling

sizzling hot plate. And the skewers are all made fresh. Never seen this before. Like when they're about to make the skewers is when they slice the meat off the lamb. Little dipping sauce. I love it so much. Oh my gosh. This is a mixed skewer and it's a mix of different cuts of the lamb. So in each skewer there are pieces of fat and I think pieces of the liver. There's pieces of ling meat. There's whole pieces of fat which you got to have when it comes to lamb barbecue. And there's piece of organ as

well. I think it's the liver. Oh my gosh. Delicious. Delicious. Beyond words. The skewers are off the charts tender. I mean, this is absolutely melt in your mouth. Lamb. Okay. They didn't season this at all on the grill. What you are getting is that amazing flavor from the smoke, the wood charcoal infusing this with that wonderful smoky flavor. They give you a plate of dipping sauce, which I think is a mix between something sweet and in soy sauce and chilies. I think that's deliver. That's so good. That might be one of my favorite pieces on

the skewer. Oh my gosh, the lean meat is tender. The fat of course melts in your mouth. The organ meat give the skewer so much depth and umami. And each piece is cooked perfectly. Just so freaking tender. Oh my gosh. Of course, all that wonderful flavor of the smoke. I got some rice deal with it. This is such a simple but freaking majestic meal. Very primal, too. You know, Never had a lamb skewer where they put all different parts of the lamb onto one skewer. When they said mixed to me, I thought they were mixing

it with lamb and chicken or something. This is better than grape. This is Tony the Tiger great. Oh my gosh. The only bad thing about this is the skewers took about I think 10 to 15 minutes to cook. So, I'm really down on time right now. I really wanted to walk around. There's a giant market I want to walk around. There's also the old town that was established like in the 17th century that I wanted to see. And there there's a place there I want to eat at. So, and I only have like about an

hour and a half to do all this. So, I got to hurry up and eat. I'll see you in a bit. So this is the largest market in the city and they sell everything from clothes to homegoods, snacks. It is really, really hot in here though. And there is a lot of food in this market up there. Looks like there's a bunch of food vendors. I just wanted to stop by and walk through real quick just to take a look. It's really cool. I mean, this is a ginormous market. Like, each building you go into

sells something different. And the building I'm at right now, there's fruits and vegetables and meats. Like, you could easily spend hours walking around this market and getting everything you need for your house. Unfortunately, don't have much time at all. So, going to head through here and head to Oldtown. So this is it. Welcome to Oldtown. Welcome to Oldtown aka Cultal Lama aka Little Netherlands. And this all started in the late 1600s. So this is when the Dutch East India Company struck a deal with the Mataram Kingdom. So they made this into a fortified trading post.

So this is why you see so much Dutch architecture here in Oldtown. That's beautiful. It's like stepping into a whole different country. And right here, this is the iconic Blend Church. This was built in uh 1742. And look at this. The dome is red and everything else is white. Oh, here it is. And this is the restaurant I want to eat at Oldtown. Look at this. All the food's laid out in front of you. You just grab it. I'm still not sure how this thing works. I'm just doing what other people are doing. Wash my

hands, grab the plate, start putting food on. I think they just charge by plate. You can pretty much put whatever you want on the plate. There's a lot of people in line. I was feeling a lot of pressure because um I went to grab some noodles and then and they were telling me something. I didn't really understand what. By the time I figured out they were just telling me to grab a spoon. I was already kind of like pushed to the end of the line. So, this is all I got. This is definitely a place

I feel like you should come with a local friend. I think as a as a tourist trying to navigate this by yourself, a bit Confusing. I'm still confused as to how I pay for this. Not sure. I got a fried looks like fried vegetable, egg, I think some beef curry, some greens and rice. This is all I got. This is all I managed to to grab. There's a lot of stuff on there. There's like dozens of dishes on there, but like I said, I was kind of confusing, so I didn't get as much as I

should have. Let's try it, though. So, this is like a curried egg. Like a egg and curry. Sound like a scotch egg. is egg dipped in little breading and lightly fried with a curry on the outside. Not bad. I saw a lot of people getting this. I think this is collard greens. Mhm. Oh, this is yummy. That's really yummy. Especially with the egg. Okay. So, they actually charge per item that you get. So, it's not per plate. Now, I'm kind of glad I didn't just put everything in here. So, really like the collar greens. They

definitely cooked that in a lot of fish sauce. This beef thing is one of the only proteins that I got. Kind of looks like a beef random stewed in chilies. That's good. Big old nice tingion here that gives it a good chew. This is really flavorful. Wonderful sauce as well. I still don't know what this is. It kind of tastes like fried tofu skin. It's nice and crispy. I mean, overall, this is a really cool place. There's tons of people here. Like I said, if you've never been here before, it'd be nice to have someone

tell you what the dishes are. Or you can just do what I did and just grab whatever looks good. I Mean, it tastes pretty good as well. And then when you sit down, they come over and uh and calculate your check for you. I like this place. It's such a beautiful old building. It's air conditioned. A huge selection of different type of dishes. I got lucky because when I came in, there was nobody in line at all. Now, the line is out the door until you see the line. It is crazy long right now. I

think I'm the only one that doesn't really know what's going on. But hey, there you go. Walk in, take a plate, put some food on there. Keep in mind, with every single dish, the price goes up, and then feast on some delicious local Indonesian food. Next, we're heading to Suraya. This is where things turn up because Sarabaya doesn't do subtle. The flavors here are intense, rich, and unapologetically heavy. Thanks, slowcooked broths, bold spices, and dishes that hits you instantly. If you came hungry, this city's ready for you. And the first restaurant I'm going to is

only about a 10-minute walk from here. So, not a lot of breakfast places are open this early, but this place right by the port seems to be super popular. And they serve a traditional beef rib soup from Sulai, and it looks incredible. Ginormous beef ribs with tons of spices and herbs. I think this is going to be awesome breakfast. Okay, this beef rib soup looks incredible. Two beef ribs full of lean meat, fat, tendon, collagen, all the good stuff. Looks like there's fried garlic, scallions. Oh my gosh, look at this broth. Holy moly. And on

your table, there's also fish cake and and rice if you need it. Wow, that is intense. Like super intense beef flavor. like ultra intense beef flavor. You taste definitely so much of the fat and oil in this broth. Yeah, I feel like this would definitely help with a squeeze of lime for sure. Maybe a few squeezes of lime. I'm going for three of these. Oh yeah, that makes such a difference. That immediately cuts through so much of the fat and oil. Not saying the fat and oil is not delicious. It is, but that definitely helps

make the flavor so much brighter. Look at this. This is just all bones you need to gnaw on. Yeah, these are some very tender beef ribs right here. Very tender. I think the best way to do this is just pick it up and take a bite. That is so tender. That is so so tender. Wow. By the way, I just want to say this is an awesome breakfast. Some people, I think, might consider this a little heavy for breakfast. I think this is absolutely perfect. Ribs for breakfast. Why not? I think this is better for

breakfast than bacon. Yeah, this stuff is ridiculously tender. Wow. Comes right off. This broth is so good after a few squeezes of lime. Yeah, this bone is absolutely perfect. There's meat. There's fat. There's tendon. Some nice cartilage as well. I'm just picking up this bone right here. Look at this. Look at that. Oh man. Zero resistance. All right. I'm going to add some of the sambar. I think this is mainly for the rice, but I'm going to add some of this on my plate. Look at that whole boneless beef rib. Oh my gosh. Going to

dump this in a little bit of sambal. That's good with the beef. Now, I kind of wish I got some rice. Not the sticky rice. They also have regular steamed rice. That's what seems to be most people eating. Oh man, this is awesome. This melts in your mouth. Ridiculously tender beef with the sambal. Look at that nice tendon holding everything together. That's such a delicious sauce. By the way, I bet they made it here. Extra extra spicy. Perfect with a fatty, rich beef. Really cuts down the richness and adds so much more flavor. Yeah, that

would have been perfect with rice. If I eat this again later today, which I want to, this ride by the ship, I much prefer eating this than eating on a boat. I'm getting rice adding a lot. Hot sauce is so delicious. It's really, really good. Not just spicy, it's so flavorful. Oh my gosh, it's so good. I think it's one of my favorite things in Indonesia so far. Yeah, this piece all tended. Just a magical bowl of beef soup. What a find right off the bowl. Magical. Seriously, that's so freaking good. Just got to the

city center and the first thing I'm eating is a bowl of raw. So when you are in East Java, this is a mustry dish. This dish is so historic. I think it's been around for over a thousand years. They also call this black beef soup based on the distinct dark colors of the soup. Look at this thing. beef soup in a very dark broth with some herbs, garlic, what looks like Super tender chunks of beef. Pushing this with a spoon. Yeah, this thing is tender. It's really, really tender. And this dish is usually served with

some rice, some sambar. Um, looks like there's some sprouts on here. They also brought over a couple dishes of fried food. This is a fried banana, fried tofu, and these are all dishes that if you eat, you pay. If you don't eat, you don't pay. There's also a plate here with salted egg um with the beef lung yesterday. And uh it looks like some fish dish. These are all things that again, if you eat it, you pay for it. If not, you don't. So, looks like how people are eating this. First of all, I just

want to taste this broth. Wo! I feel like I think this is more intense than the broth I had this morning. Like way more intense. Wow. This is almost like a sauce. There's so much flavor. It's so rich and potent. This tastes like I don't know a broth you should be soaking noodles in. This thing will be very difficult to eat without rice for sure. But at the same time, it's freaking delicious. Super beefy. It's also oniony. Yeah. I taste the onions which adds a bit of sweetness as well. This is a very intense bowl

of soup here. So I see what people are doing is scooping some of the sambal, some of the rice in the spoon and dunking it into the broth. Oh yeah. Oh, that's absolutely perfect. I think about half a spoon of rice perfectly balances out the flavors of the soup. Perfect. And the sambar like I love it when people just go nuclear with their hot sauce. This thing is spicy. And I think only a super spicy hot sauce will go with this poult broth. The sprouts are are nice and crunchy as well. I think just a

tiny bit of the sambar is needed. Oh my gosh. That's delicious. That's so freaking good. All right, let's take it up a notch. Let's get a piece of beef in there this time. Oh, that's so good. That is a tendrum. But super flavorful pizza beef. This is so delicious. Oh, the hot sauce is so good. Oh, they don't put the hot sauce on the table because it just melts a whole through it. That beef is so yummy. with just an absurd amount of flavor in every single bite of the soup. I love this. I think

This and the and the short rib soup I had earlier is what I consider a perfect breakfast. Oh, by the way, these are mum bean sprouts. These are not soybean sprouts. So, it's pretty unique. I love breakfast that are substantial. I like it a little heavy. Most of all, I like it with so much flavor. And this just checks all the boxes for me. And the thing is, this soup is not just like salty or something. It's fatty. It's aromatic. It's so so deep and rich in umami. It's absolutely freaking delicious. I just took a

direct shot of those chilis. I love this so much. Didn't really feel like I needed anything extra besides this. Perfect. Perfect meal for me. Yeah. No wonder this dish has been around for such a long time. This is one of those things that you can eat every single day for breakfast. Never get sick of it. Wow. Right down the street. Look at this place. Place Stoam. And it is absolutely hopping. All right, I'm definitely getting a ball. I think this is a local hot spot right here. I'm sitting inside though. This is so hot. I'm

sitting like in this back room here. Oo, it is a steam bat in here. It's probably going to get a lot Hotter after this dish. Wish I snagged a seat outside, but it was everything was full. Ooh, wow. This is way different than what I had last time. Look at this. Of course, sautayam is that very traditional Indonesian chicken soup. And inside this one, look at this solid solid chunks of chicken that I think they're putting fresh into the soup. Look at that. This bowl is loaded with chicken with some sort of powder on top.

There's eggs in here, rice, of course. There's noodles. And they give you like a like a little lemon so you can squeeze in there. And there's more of this powder. What is this? Oh, that's delicious. That's really delicious. Apparently, so I asked and this is apparently koya powder. And it's usually made with ground up bright garlic or onions or shrimp. Like I said, it tasted super nice and toasty. Yeah, it tastes like toasted garlic. And I see people just dumping this onto the soup. That's what I'm going to do. This powder is delicious. Let me

try this broth without the sites first. Oh, it's awesome. Wow, it's so good. M. Oh, so much flavor. So much rich chickeny flavor. And it's going to just get a lot brighter with the addition of the citrus juice. Oh yeah. This is going to make it so much better for sure. Mhm. Oh yeah. The flavor is much much brighter with a squeeze of lemon. This is a very hearty and very thick and rich version of this dish. Cuz this dish, it really changes everywhere you go in Indonesia. Wow, the chicken is so good. Every spoonful

you're getting chicken. The egg is also making it nice and rich. I saw people add sambal in here. Let me do that. Add some sambal. I also see people adding this maybe like a like a sweet soy sauce. It looks like it could be. Yep. That's a sweet soy sauce. Add the sambal in here. Awesome. This might be the most hearty chicken rice soup you'll ever put in your mouth. Seriously, every bite, giant chunks of tender chicken, but it's so freaking delicious. You know that old Campbell soup commercial, soup that eats like a meal, but

it's never actually true. This is a soup that actually eats like a meal. They give you a big bowl of this, too. Like after you're done with this, you're good for a long, long while. Right now, this is a bowl that's spicy. It's citrusy. Is absolutely stuffed full of umami. Got tender chicken, delicious rice and noodles. I definitely know why there's a line now. That's freaking awesome. That's so hearty. That chicken stew, that's so nice. Yeah, it's definitely raising my body temperature right now, but worth it. Look at this. A line of people out the

door now. Holy moly. All right, I got to hurry up and eat and get out of here. It really does feel like I'm in a sauna right now. Oh my gosh. Oh, I feel so good to be outside. I mean, look at this place. Absolute line out the door. Yeah, this looks like the place. I've been looking for like a good seafood restaurant to go to in this city, and this seems to be it. This is what I'm talking Oh, look at the size of that crab. That's got to be the biggest mud crab I

have ever seen in my life. Almost 2 kilo. Two kilos. Yes. Right. How much is this crap? 2 million Indonesian rupia. Wow. That's over 100 bucks. It's pretty expensive. Yeah, pretty expensive. It's huge though. They also have Look at squid fish. Lobster. Red snapper. Red snapper. Wow. That's a fan fan clam. Yeah, that is ginormous. Look at this. Look at the size of these clams. Oysters. All sorts of different types of fish. Scallops. Jeez. Muscles. Wow. What a place. That is crazy. What is your specialty? Maybe grilled. Grilled. Okay. Special sauce. The wat. You like

spicy or not? Spicy. I do. Spicy. Ah. Very spicy. Okay. I'll take the water. So, this is a really cool restaurant. So, you pick out your seafood first and then you come back. There's a menu item. There's bunch of stuff on the menu as well. If you want some uh other seafood or vegetables, let's see here. It's so hard to find drinks without sugar here. That is definitely the biggest mud crab I've ever seen, but for I mean, I really want it, but $126 feel a little wasted on me. And this will probably be my

last meal here in Surara because um today's time schedule is pretty similar to yesterday's. Got to be back to the ship by around 3:00. So, I think about an hour, hour and a half left. I'm excited for this, though. This looks like a pretty legit seafood restaurant. Wow. All right. This crab smells good. Way smaller than the other crab, though. Oh, my gosh. This is a beautiful looking and smelling crab. Look at that whole Roasted garlic. The sauce smells so savory. A little sweet. Definitely a lot of umami in this sauce. It smells really buttery

as well. This is such a uniquely delicious smell and sauce. Oh my gosh. Open the crab up. Of course, all the iners, all the good stuff is left behind for you to enjoy. Oh man, this sauce smells so spectacular. I am really, really excited for this. And take a look at the size of the claw on this crab. This thing is absolutely ginormous. Burning hot, too. This sauce is really, really sticky. Oh my gosh, this crab smells so freaking good. I kid you not. I've eaten a lot of wild crabs in my life. This sauce

is so unique to me. Oh my gosh, smells so great. M. This is pure crabby magic right here. Wow. I'm going to try a cold roast garlic. Wow. This sauce is absolutely phenomenal. It's a little sweet, very sticky, got a nice caramelized, buttery flavor. And looking around, everybody got the same sauce. So, I think I chose wisely today. The crab itself obviously so so tender and succulent and sweet. This sauce is awesome. Like really awesome. When you're eating mug crab though, you got to be careful not to bite into a piece of the shell. The

shell on this crab is like armor. Wow. That was absolutely life-changing. I also got some local spinach. This is my local spinach stirfry with garlic. This whole roasted garlic in this caramelized butter sauce is so freaking wonderful. This sweet, buttery sauce is an absolute flavor matched in heaven for this crab. Never forget the best part of the crab right here. The iners. Oh, this is so awesome. Check this out. This is a grilled vera mundi with their special sauce on top. Look at this thing is like thick rich chili fililled sauce just completely covering the

entire fish. Look at that. Oh my gosh. This thing is grilled so beautifully. So the top part is the skin and the sauce is completely submerged of fish. So every piece of the fish you remove, it's just covered in the sauce. Oh man. Smell garlic. Smell the chilies. Little ginger. Oh my god, this is so good. It hurts me. That hurts me. How delicious is this? M. This is a beautifully grilled fish. The skin is nice and toasty. The flesh, look how juicy the meat is. White. Every piece is flaky and juicy. And bare money

is such a mild fish. So, it goes absolutely perfect with this chili sauce on top. Chase it with some of my spinach. I mean, this whole fish, you can tell from the glistening meat how tender and juicy this fish is. M. This sauce, too, even though it's covered in chilies, it's just a little bit spicy. What it does is adding so much rustic, earthy umami to this fish. The sauce is like it's such an interesting flavor. like it's mixing everything from chilies to garlic to gingers to all sorts of different herbs. So, every bite you

take is spicy. It's super aromatic flavors just mixing with that rustic base of the sauce. And this thing just goes perfectly with the fish because it doesn't really overpower the flavor of the fish at all. This is great. I think I picked a couple really good dishes here. This is my first time having seafood here in Indonesia. I remember last time coming to Jakarta and eating seafood and it was it was freaking phenomenal. They really add a lot of interesting elements to their seafood. Yeah, I'm pretty much finished with the fish already. Oh, this was

master. So good. Grilled fish. Amazing. And all this fresh as can be. Nothing frozen. That was so wonderful. Next up, Jakarta, the capital. It's fast, it's chaotic, and packed with food from all over the country. This is where everything comes together. Regional specialties, streetside classics, and modern twists all in one place. All right, I am here at our first location. Uh, my friends are really shy. They didn't want to be on camera. And we're at the meat caring restaurant. And right now, it's all about the brunch. And when you eat brunch here in Indonesia, a

lot of noodles gets involved. So, let's start off with our first one. This place is supposed to make a great bowl of chicken and pork or chasha noodles. Uh, let's take a look. Come here. Some greens and sprouts just went into the water. Oh, look at those. Those look like freshlymade noodles. Oh my gosh. Heck yeah. Chasho pork goes in. Oh, chicken. That's covered in some type of gravy. Whenever I'm in a new country, a new city, I'm trying their local food out for the first time. It's just such a sense of anticipation. Right now,

I'm just I'm getting butterflies. It's like I'm on a first date or something. This is called curly noodles. It looks pretty simple. Some chicken looks like it's braced in some kind of soy sauce, broth, and some chashu or Chinese roast pork. What I'm really excited about this dish is this. Look at these noodles. As soon as he took out these noodles and threw it into the water, you can tell these were freshly made noodles. And I confirmed it. They make these noodles themselves here. Look at this. Look how well all this sauce is covering each

strand of noodles here. This is the special bowl right here. So, it has both the chicken and the pork, which, you know, come on. In a perfect world, you need at least those two meats to have a noodle party. I have trouble talking because it just every time I get to whip this, my mouth just waters non-stop. Also, check out this condiment. Look at this thing. This is like a crazy pot of just chilies floating on top and vinegar. You know how much I love my vinegar when it comes to noodles. And this these noodles,

especially with some pork and with a saucy chicken, saucy chicken. You need some vinegar to kind of counterbalance that. And this this is going to fit that role perfectly. And two more things I want to introduce you guys to. This is a homemade hot sauce they have here for the noodles as well. And finally, this what they call lard here. And it's just dried pork belly and pork skin. And that's going to add that Final delightful crunch on top of the noodles that is pretty much going to make your noodle dreams come true. Let me

just try a piece of this. Oh, it's the perfect amount of crunchiness. It's not so hard it's going to like, you know, knock your teeth out or something. It's actually quite gentle. Oh man. Fattiness of the pork. It just dances on your tongue. Time to get my Indonesian food adventure started. Wow. Wow. Wow. Wow. Times infinity. I mean, it's pretty much what I expected. The noodles I feel like is the star of the show. Really. Like I said, al dente. Extremely chewy. This is like the most high quality ramen you will ever have. And it's

a more of a soy sauce based flavor. So, you definitely taste that umaminess in every single strand. The pork slightly sweet. Oh, so porky. And the chicken, that soy sauce flavor, it's really steeped into the chicken. It's a little sweet. The flavor is very deep. Overall, this bowl of noodles extremely robust. I mean, this is a flavor bomb. And I can already tell it's going to taste so much better with some chilies and some vinegar and then a little about little bit of homemade hot sauce. And uh should we just uh add a couple, you

know, just a little bit? All right. All right. Can't waste that. This is the first time we're inviting the crispy pork, the lard, to the party. I know this is going to be good. I know it. It's like I can predict the future. You hear that, right? Every single ingredient plays the perfect role here. This bowl of noodles is like the plague Hamilton where every single aspect just creates the perfect showcase of flavor. You got your nice crunch from the greens, from the sprouts. Then you got a different crunch from the crispy pork. Oh, and

that crunch every time you bite down. It's like a firework shooting across the sky because it brings with it not just that beautiful sounding crunch, but just that nice melty porky flavor all over the noodles and everywhere else in your mouth. You're gonna have a good time with this bowl of noodles. Oh my gosh. I mean, what better in a chewy bowl of noodles than some crispy pork? The answer, nothing. Oh, and by the way, the closer you get to the bottom of this bowl, the better these noodles taste because at the bottom is where

the vegetables reside and a lot of the crunchy pork. So, when you dig down below, it's so much crispier, crunchier, porkier than the noodles you're eating from the top. That's a good bite. I love it when the grand finale of a dish resides at the bottom of the bowl. My favorite. It's like a hidden surprise. Nice little bowl of soup kind of cleans the flavor in your mouth a little bit. And some Indonesian sweet tea. If you guys didn't notice, this is a pretty darn good start to my day. So, Let me finish this and

uh maybe slam down another bowl and then let's keep this food tour going. Location number two, Sto Madan. This is going to be a very traditional Indonesian dish. Here we're having rice and coconut soup. Now, I've had coconut rice and regular soup. I've never had coconut. There's a Domino's pizza. Uh, forget that. Let's go eat here. Oh, come look at this. Besides the soup and the rice, you get an assortment of meat. So, you got some chicken here. This is chicken liver. I think it's wrapped in some maybe also some chicken iners. This is beef

hearts, little potato fritters, and regular cuts of beef. And he's chopping all that up for us. Wa! Look at that. He's pounding the chicken with the bottom of his knife. This is why I love traveling to different cultures because All right, chicken and beef is everywhere. But the different ways that people treat it and the different ways that people serve it is just so incredible to me. I'm so excited to try all the different types of meat here. I mean, this is so unique. This is a sodto coconut soup. And the inside is what I

showed you guys before. Different parts of the chicken, different parts of the beef. That's all in here. So to complement this, you got some lime, you got the samba sauce, you got the rice, you got these Menel crackers that are made from the special nuts, um some potato fritters. Look at this. This looks like a udong noodle, but it's not. It's a fake udong. It's a udong cracker. It's actually just like a rice cracker. It's really light. And all of this can either be dipped in here, put in here, Or eaten on its own. So,

first thing I got to do, of course, is try out the essence of this meal. Um, look at this. The soup is really, really thick. And look at all the stuff that's in here, man. Looks like there's some tribe in here as well. Wow, that's interesting. Wo. This is another one of those dishes that the flavor profile changes once it enters your mouth. As soon as I tasted it, you can taste the nuttiness of the soup. You don't really taste the coconut. I didn't taste the coconut in the first maybe two seconds, three seconds, but

maybe second number five. Wow, where did all the tropicalness come from? I mean, there's a hoola dancers dancing on my tongue. Sam sambar sauce, which I absolutely love. Oh, this is spicy. Now, we're inviting some chilies to the party. This is going to get a little wild. Oh, heck yeah. Slap me in the face good. Now, it doesn't really overpower the flavor of the soup. No, not at all. You still get that really awesome flavor of the coconut. And I think the coconut flavor presents itself earlier now that the lime and chilies are in there.

It's interesting little crackers. It's so light. Use it as a little dipping vessel here. It's got the nice little crevices. Oh, it's melting. Oh, it's melting. Oh, that's a good compliment. M. Well, interesting. This you could just let it soak in there and have it all like soak up the broth, but I I like a little more with the crisp. Oh, one more thing that I was supposed to add in here. The sweet soy sauce. Look at this. This is not like any soy sauce I've ever seen because look how thick this is. I don't

know if you guys can see. This is You see that? Probably because of the sugar content that's in the soy sauce. And I was told to add some uh the soy sauce in this soup. Oh, that was like more like syrup than soy sauce. And I was told to like take my cracker and put some soy sauce on the cracker directly and take a bite. M. This is a great different sauce. Wow. It's not as salty as regular soy sauce, so you're not overwhelmed with the saltiness. That's a great combo. I mean, you never really

see party trays where you have some crackers and some soy sauce, but you should if you have this soy sauce. But let me dip this in here. I don't know if this is like, you know, what people do here, but I want to do it. So, I think it's all soaked up in there right now. Mhm. M. Oh, you do that when you come here. Oh, that's great. These crackers are a little they're still remain a little chewy, not crunchy anymore after you uh let me try the little potato fritters. And I think this honestly,

I don't know if this is what people do in Indonesia, but this needs to go into the soup for a couple of reasons. I think if I mash it, I'm going to be able to get the little bits of potatoes everywhere in this soup and that is going to level up my soup even more because mushy potatoes whenever they go inside a soup, I think it makes the soup better. That's just me. All right, so now I'm going to take some of my rice. Let's go in here and take a dive. Yeah. Hey, you know

what? I don't know if I was supposed to do that whole potato thing. Wow. You should do that potato thing. I'm going to put another one in here. I don't know if you guys in Indonesia are watching this and just like pursing my name right now or something, but this tastes pretty darn good in here. I mean, it makes the soup a little thicker, a little more starchy, but it also makes it more creamy. You see how thick this It's like almost a potato chowder now. Here. Oh, let me get a big spoonful with all

the meats. So, the beef, the tripe. Oh, that's awesome. That is really awesome. M I did not expect today how tender that beef is. And another thing about this, you have a lot of chicken iners and beef iners in this soup. I'm sorry. In this stew I just created, you taste none of the funkiness. There are no organy flavor in this whatsoever. All you get is the nice texture in the flavor of the meat. Oh my gosh. There's so much beefy flavor. My god. I'm telling you guys, don't judge me until you try this potatoes

in this soup. You want to smile, you want to have a good day, you want to have a good food day, put your potatoes in this soup. And this is a special soda from Madan, which is a city where this dish is from. It's like a cherry coke. It's it's it's like a it's like a birch beer. Yeah, it's like a birch beer. M. That's a root. Some kind of root soda. All right, there's so much more to come on this food day, but so far, two fantastic stops. I'm going to give this a little

more one-on-one attention. So, see you guys in a little bit. This round, we're going back to noodles. And this is obviously a Chinese influenced noodle shop. Baki cake. Baki means noodles. And it's kamia. Hoka noodles. Let's try some hoka noodles. That's so pretty. This is the kami bakney and little quail eggs. That's uh they look like little tea eggs for their little quail eggs and some soup. So, looks like some chicken on top. Um little bit of mushrooms and the noodles. Again, you can tell right away this is made here. Look at this. Look how

bouncy this is. That's a sign of a really fresh noodle. I mean, this thing is just glistening. It looks like a really simple bowl of noodles with some chicken. I'm assuming this is a little bit of chicken broth on the bottom of these noodles as well. That smells extiny. I mean, just such a crazy whiff of chicken aroma hits your nose as soon as this is anywhere close to your face. I got to say, I am absolutely head over heels in love with the texture of these noodles. And that's on top of the wonderful chicken

flavor. Oh man. Hang on. I got to give props to that chicken. I mean, yeah, it's just chicken, but wow. That's like chicken on flavor steroids. I mean, that is an insanely flavorful bite of chicken because it's it's little bits of chicken that's also absorbed a lot of the chicken broth. Wow. That is such a flavorful bite of chicken. It's It's funny because it's so hard to mess this bowl of noodles up Just because of the noodles alone. I mean, about as good of a noodle as you can ever have. Little quill eggs. You know

what? I'm just going to pretend they're regular sized tea eggs, not just ginormous. All that flavor has penetrated the egg whites and soaked into the egg yolks as well. A little sweeter than I would like, but with the noodles brings more of a eggy and creamy factor to it. Here's how good these noodles are. I finished about half a goal before I realized I should have put some chili in here. So, let let's do that. Oh, also I love this country. The liberal use of lard, these crispy little pieces of pork. Whenever you go to

a noodle shop is a habit I wish all noodle shops around the world should adopt. You guys ever seen a ring pork before? Here, here's what it looks like. Let's do some chili, a little bit of vinegar, a little bit of this chili sauce as well. Now, I wish there was more noodles here to be kind of touched by the chili, but accidentally ate most of it. Like I said in the first noodle place, a little crispy pig. Oh man. Oh, kind of got a spice attacked by some chilies in my throat. Anyway, like I

was saying, these little crispy pieces of pork absolutely perfect with these noodles. I especially like it when I get down to the bottom. Every bite a little spicy, a little crunchy. Got the little popping fat from the pork pieces. You guys know noodles, that's my life. That's why every different country I go to, every different culture I explore, I love tasting their noodle dishes. And you guys in Indonesia, you're pretty Darn lucky. But I think the biggest advantage of noodle places here in Indonesia are little pieces of crispy pork. Oh my god, this is a

must. I mean, now that I've had it, I'm going to find this in the US and start adding it to all my ramen dishes from now on. All right, for this next place, we're going to change it up a bit. We're going to have some seafood. And this restaurant comes highly recommended from you guys. It's called 212 Sublang. And soon as I got here, I mean, something about smoke coming from a restaurant grill that's on the outside of the place. That's just enough to get my heart pounding. So, went through the menu, got some grilled

fish, some muscles, some clams. It's going to be great lunch number four. And of course, uh, my first taste of coconut here in Indonesia. And this is really cool. This is orange juice and coconut. So, it's orange juice. Wow. You need to have a cran juice. That is milky. It's citrusy. Can't wait till my seafood right now. Speaking of my seafood, this is a punk fish. This is a ocean fish. Wow. I mean, this is just split down the middle. It's grilled on open flames over charcoal. Look at this fish. I mean, you can tell

there's there's a bunch of spices on here. I consider this grilled to perfection with a little bit of char everywhere. And look how juicy this fish is. Look at that. This thing is glistening like a beauty queen. What is that, Guys? I just ate about five bowls of noodles today already. And just I can't even be around this right now without salivating. Some morning glory with some chilies and looks like samba sauce on here. Oh, this is lovely. Oh, this is even more lovely. I got too many good things in front of me. I'm I'm

a little just overwhelmed because I got something else I really need to do. You guys want to unwrap a food present? Yeah, you do. So do I. So check this out. Guess what's in here. Usually when you see a big thing of banana leaves, it's typically something to do with rice or uh maybe there's a chicken. There's a crab in here. Are you feeling the emotional connection? I I I'm I'm like living right now. Feels like Christmas morning. Sorry, Ashley. I didn't get any gifts Christmas morning cuz we didn't celebrate. Feels like Chinese New Year

morning. Oh, the samba sauce on here. is enough to make me cry. You guys ready for this? I hope you ate something before you see this. All right, my mistake. It's not just one crab in here. Couple of crabs covered in sambar sauce. It's got that beautiful aroma of onions and garlic and chilies mixed with the delightful roasted scent of the banana leaves. I don't even know how to approach this right now. But before I get to this, let's try all the other dishes first. The muscles I really confused. I don't know if this muscle

is supposed to taste like this. Usually when you taste muscles, they're like extremely tender, right? This feels like it's been fried once. You see how like how tough this is? It feels like almost like a like a fried muscle. And it's and it's extremely good. I just don't know if like did this did I just let this sit out a little too long or it's supposed to be like this? Hang on a second. Let me let me ask him real quick. Yeah, it's deep fried. It's fried first then sauteed. So, it's sort of like crunchy

muscle and in the inside it's still really chewy. But thing I got to say about this is that that texture really works with the muscles and there's so much flavor in these things and I think a lot of that comes with whatever this hot sauce is. I mean, this hot sauce is rocking the muscles right now. It's not just pure fire. There's a little sweetness to it. And the flavor is really deep. You got the savoriness. Like I said, a little sweet, tons of heat. Definitely some happiness jumping up and down, going out in your

mouth. It's so so good. And they are really liberal with the use of garlic. And God bless him for that. Holy cow. I'm sorry. Holy muscle. This thing is blowing my mind right now. this fish. Oh, hello baby. Oh, look how lovely that is. It's grilled so perfectly. I love the smokiness of the fish itself. All that spices that's on top. Oh, it's penetrated into the flesh of the fish. Every single morsel is just so delicate. Oh, that is gentle. There's a lot of flavor in this. Let me squirt a little lime juice on this

thing because with a fish that's already tasting this good with a little bit of citrus, it's going to taste even better. The flesh just comes off from the skin effortlessly. Also, I got to dip the fish in the samb sauce and this and also comes with a sweet the sweet soy sauce with some chili. I mean, it's hard for me to kind of see this getting any better than it already is, but Wow. A little more heat, a little more happiness. That's my So good. Sweet soy sauce and chili. Oh man. Wow. This sauce really

enhances the smokiness of the fish. It makes it just a tad sweeter, more robust. Enhances the umami flavor of the fish. And that piece of chili, man. Oh, eating something as good as this on my first day here in this country just makes me really excited for what's to come. Um, again, just like the muscles, I feel really bad putting this aside, but I got something else I need to try. I got to get this. Oh, guess what? Let's try the tamalei. This is some of the best part of the crab. Wow. I feel like

Indonesian food, I mean, Again, my first day, I don't understand enough about it yet, but Indonesian food is right up my alley. I mean, the flavor profile in most of the dishes I've tried is really just in yourrface, aggressive, pounds you to the ground flavoring, and that I really respect and love about Indonesian cuisine. Let's try a claw. All the shells have been cracked, so the flavoring can have access. It's all the sweet morsels of crab meat. M. A little sweet. really garlicky, very smokeoky flavor. You can taste the awesome aroma of the banana leaves

in the crab itself. The meat of the crab is tender. It's sweet. It's soaked up. All that delicious samo sauce is steeped into the meat of the crab. Every bite. You are not missing that flavor whatsoever. To say this is tender is an understatement. It really is. This is one of my favorite parts of the crab, the joints right here. Because we just took a massive bite. That is so smoky and wash all that down. Probably a nice glass of coaran juice. If I had to pick my favorite, I don't even know. I think if

I had to pick, I have to go with the muscles cuz this is the most heavensent dish of muscles I think I've ever had. You got to do this if you're from come here because the sauciness of these dishes requires you to eat rice. Put some rice in that sauce. I I can put broccoli in there and still fall in love with it. So good. I'm not done yet. All right, I'll see you guys in the next location. All right, just a quick recap. Today I went to two noodle places, a coconut soup place, a

glorious seafood place, and this this is my last uh last lunch. This is lunch number five. But even after all the food I ate, my appetite is is rejuvenating. Like I I'm so excited seeing the food here. Grilled beef ribs. They're so pretty. They smell so good. They look so good. And this is not all. It's the soup version. And I get a soup that goes along with these stew. Massive plates of beef ribs. I cannot wait to dig in. I can't believe this. Lunch number five. Never been so excited for it in my life.

Let's start with a grilled beef ribs. Oh, look at this. Want to see it fall off the bone right here. Oh yeah. All right. I got to say, not a fan of this sauce. It tastes like sort of a sauté sauce with peanuts and something's really sweet about it. But I love this. I mean, the way the meat is cooked, all I'm tasting is just smokiness. Basically, tasting the fire that's used to cook these ribs. Really, I would like this without the sauce, just a little bit of salt and pepper, cumin, maybe some chilies and

cumin. Everything is so fabulous. It's fatty. It's tender. It's everything dino ribs should be. And this is what it comes with a soup because, well, you know, it's pretty dry. M. I like the soup. I think honestly take out the sauce, put the dino ribs into the soup. Let me actually do that. Put that in the soup. Oh yeah, that is good. This and this. That's a great combo. Let's try this. This is the beef rib with soup and it has a bunch of dry onions on top. I think the soup might be the same.

It's I think this is just that. This is just the ribs in the soup. So pretty much what I just did um putting the ribs into the soup is basically this dish right here. Oh, so much better. Uh-huh. Here you got the fantastic smoky flavor of the ribs in the soup itself. This is good. A little citrus. Let's add some chili on this as well, guys. Definitely good dish when you come here. I actually really love the crispy onions on top of this meat as well. Provides just a slight bit of crunch. This version, I

feel like it's so much better than the dry version. The dry version, you get more of the smoky flavor, but I do feel like that sweet sauce kind of ruined it for me. But here, this thing, a lot of the meat has a nice char on it as well. This is amazing. This is my favorite. The connective tissue between the ribs themselves. Look at all that tendon and cartilage. This thing is perfect. It's got the grilled onions on top as well. Little fat, muscle. This right here, that's a great bite. That's a good rib. Hey

guys, it's Mike Chan. Like I mentioned when I arrived in Indonesia, what I love about this country is that when you go to different regions, the cuisine changes as well. And today I'm about to try Padang cuisine. And this is a really, really popular type of food here, emphasized by rich flavors like coconut and chilies. So, the restaurant we're going to right now, it's sort of like like like a version of dim sum. I I'll show you what I mean. So, as soon as I sat down, this all right arrived. That's why I said this

place sort of reminds me of a dim sum place. So, you get all these dishes. What's really uh interesting got to keep in mind is that whatever you don't want, don't touch it. I guess you can like move it aside, but if you touch it in any way, you're paying for it. But whatever's in front of me right now, this is all the things I want, including this majestic creature. This is a white snapper curry fish shed. And of course uh I would never have found this restaurant. My local friends who are right over there,

they don't want to be on camera. Uh they they they told me they come here every single You guys come here every single week. I don't blame them because this looks absolutely ridiculous. This is what I was told. It's called the marijuana sauce. Not not because it has marijuana in there, but it's highly addictive. That's kind of like the uh the crack cracks in Korea. So, uh, you're supposed to mix the red with the white. And I'm just going to mix a little part of it. And that'll be my little fish fish dipping sauce. I

typically like to start with the color part. And just getting that nice chunk of meat from this Region. And that is just all good eating right here. Happy Indonesia trip to me. Oh god. Speechlessness happened in several different scenarios for me. when I see the Grand Canyon, when I witness a sunset in Sedona, and just now when I bit into this fish head. I've had curry fish head twice in my life. First time was, of course, in Singapore. Doesn't even hold a candle to this. But the best fish head, curry fish head I've ever had

anywhere in the world. Let me uh let me get another piece. Try to explain to you why this is so good. First of all, do you see? Take a look right here. It's a splendid white flesh of this fish. You see that? And you see how easily my spoon is cut into the meat. The fish is delicate. It's flaky. It's just crazy beautiful. Dip it in some of the curry when you bite down. Now, you don't need to bite hard because that's how delicate the meat is. The meat and the curry. It it's it's almost

like a poetic food dance that's just going crazy when you bite into it because the the fish disintegrates in your mouth. It mixes in with the curry flavor. The curry itself, this thing deserves an award. I wouldn't say it's not spicy at all. Very, very subtle hints of heat. I never had curry like this before. It has such a huge flavor of of lemongrass. It's just the lime that's in here. That adds that beautiful citrus flavor and all that with the fish. You just want to stand up And give this thing an applause. That's That's

what you want to do. Every single bite I take, I want to stand up and give it a hand. Absolutely amazing. I could dip anything in this curry. I know this is going to go good with my rice. So, a little more meat. Look at this thing. Gently scraping the collar meat on this fish. It's like when you take a spoon to an apple, you kind of scrape it. It's almost like you're making this gentle applesauce. It feels like what I'm doing right now. Just magical. This part right here, this cheek meat, that is the

best part of the fish head. I'm really excited because if the collar meat was already that tender, this is going to be even more so. Look at this. It's like scraping baby food from a jar. Also, what I love about this curry is that about a minute, you get that subtle tingling your throat from just a slight bit of chilies that's in here. Has a perfect amount of chilies, not to overpower the delicateness of the fish itself. That's a fish chi you'll want to kiss every single day of your life. Best fish head curry, hands

down, ever had in my life. Must get if you ever come to Indonesia. Must get. Oh, sorry. I got to try it with the sauce. It was so good. I forgot the dipping sauce. So, the red and green dipping sauce. It's not really spicy. I think there's some like little bits of seafood in here. Yeah, little bits of fish in here with some chilies. This just adds to the wonderful citrus flavor of the fish. Bravo on this selection. Um, I'm I'm going to give it to my friends now to eat because this I don't want

this to get cold and it'll be really sad. So, Here you guys can start eating that. There you go. Thank you. Thank you. All right. So, like I said, these are a bunch of the other dishes that's available here. And this is supposed to be something that is really unique. This a fried pigeon. This is a really flavorful little bird. I think I left it out too long. The breast means a tiny bit dry and the little legs are are are tiny, but the meat has huge flavors. A little curry flavor on this. This actually

might be better a little hot sauce. And this is the sauce that comes um with the little for the little pigeon. Oh, that's nice. Because it's so tiny, the curry and the spices penetrate really deep into the flesh of the little bird. The little bit of chili highlights that flavor even more. That's a delicious experience on its own. This is called balado. And this is my first time in Indonesia eating stink beans, which is a really popular uh item here. And well, if you're wondering why it's called stink beans, come smell this. This is the

one time you're going to be happy that smell of vision hasn't been invented yet. Oh, hack is such a funky smelly. It smells like onion. I like that though. Oh. Oh, maybe not. When I first put in my mouth, it was I didn't expect it because it's a bean, Right? So, I kind of expected to be a little fiberish, a little soft. It's not. It is actually really crunchy. Didn't that funky odor just kind of spit over my mouth? And that took me by surprise there. This is the popular beef runon. And it's probably the

only Indonesian dish I've had in America. Oh, that's good. M foods that change flavor as you chew. I told you guys before my favorite kinds of dishes. As soon as you put in your mouth, it doesn't taste like much. I'll be honest. It didn't hit me until about two or 3 seconds in. When I took that fourth or fifth bite, all the gloriousness of that beef, fills your senses, entices your taste buds, and then you can taste all the spices as in here, the slight sweetness from the coconut milk, but really the spices. It's almost

almost tastes like five spice. That's a glorious food experience. I mean, this is a transformative dish. No wonder it's one of the signature dishes for this country. I'm just telling you guys 100% honest honest opinion. It is that good. At least here, it is that good. All right, as you can see, we have tons of dishes to eat and a fish to clean up. And this food day, this ain't over. See you in a bit. Right outside the restaurant, I ran into the this this gentleman making a popular Jakarta street food dessert snack thing. It's

called pu ape. It's like a little pancake shaped kind of like a UFO. And there's three different types of cakes. And this one I got, look at this thing. Like I said, shaped like a yolo UFO. This one's a little broken. Um, but pandan flavor, tender, moist cake. Look at this. right in the middle that kind Of almost looks like some shredded like shredded meat that is crunchy and sweet with like a gentle delicate little wafer on the outside. The inside is so moist and airy. Really nice pandan flavor. That's delicious. This is another This

is called the koi panchcham. Panchcho. Panchcho. Panchcho. Panchcho. Oh, it's so coconuty. Look how delicate this cake is. Dip it in the sugar that he just gave me. Oh, good. Really good. Like melty coconuty. Almost like a like a paste in here. And the reason it gives me a lot of sugar is because you kind of need it. There's a little There's no sugar flavor here except for the coconuts. A little salty even. And that sugar provides a nice crunch as well. This is the third of this gentleman's masterpiece. Quen little pinch pig. Yeah, little

tiny little little cakes of different shapes and sizes. It's chocolate on top. I think all of this with some ice cream. Even more, you know. Thank you very mochi. I'm saying that because well, there's mochi in my drink and it's also on one of our t-shirts. By the way, if you want to check out our t-shirts, the link is below. This is the famous Nazi udak that everyone again has been telling me, screaming at me, no Less, to get while I'm here in Indonesia. And this is just another one of those dishes, kind of like

the Nazi lag I had in Singapore. Coconut rice, a wide variety of veggies and meats surrounding it, like the planet surround the sun. This place is really known for their their sate. So, I got some chicken sauté as well. So to eat this, I think we're going to have a little suaree and combine all the ingredients. Just want to try this rice. Best coconut rice I've had so far in Indonesia. I don't mind if this whole plate was just rice and crunchy onions on top. Don't mind it. Oh, excellent chicken sausage. A little sweet and

just such a juicy sausage. Little samba sauce, some eggs, chicken skim. It's going to take a all-inclusive bite. That is so melty. Not hard. Really, really crispy. I love dishes that has a lot going on. Different types of texture. It just keeps everything really interesting. You know, we got this string that has a bunch of little mochi balls inside. It's really gingery. The mochi balls actually not as mochi as the Chinese mochi balls. They kind of fall apart a little more. I've been looking forward to this. I've been wanting some good saté since I came

here. Oh yeah. And I don't even like chicken. I love everything about this. Incredibly tender. You see how my fork is kind of digging into the chicken meat without much of an effort at all. You see how that's kind of breaking apart? It tastes like an infernal. Not spicy wise, just just you can taste the fire that's in this little piece of chicken. It's peanuty. It's buttery. It's sweetened at that at that perfect point where where the more you eat, it's not going to grease up your stomach. This is A great meal. I think on

its own it has everything right. It has some meat, has some crunch, it has some carbs, it has a beautiful rice in the middle. Backup dancers, meet Beyonce. This is the star of the show right here. Don't knock until you try it. If I ever come back here, I'm going to get another like five orders of this. Then we're just going to go to town. What a happy food day so far. You got You guys want to go one more place? Let's go warm up. Last place today and my local friends took me to Layer

Seafood. This place is pretty darn amazing. So, if you know anything about fish or can identify what's a good tasting fish by looking at it, you can pick your own seafood. You can pick your own lobster, your fish, whatever you want. And this is one of the most famous seafood restaurants in all of Jakarta. This is their treasure trove of seafood. Look at this. I mean, basically everything you want is here. You got mud crabs, lobsters, bunch of different types of fish. All right, let's go wait for our crab. This place also has like a

little spice bar. It's kind of cool because it reminds me of a hot pot place. All right, so for the fish, we got a dwarf gourmani. And this is something that's really native to Southeast Asia. Beautiful fish. And check this out. Salted egg over fried fish skin. So the fish skin is really crispy. First time having a fish skin chip. This is salmon, by the way. This is so crispy and nice. You need some spice with this though. A little bit of the sambal. Yeah, it's crispy, but with the salted egg and anything fried, you

got to have some spice. So, it's perfect with the sambal. Never had this fish before. It's It's a popular fish in Southeast Asia. I love the way they cook it. This is kind of like the the way they cook my fish in the Philippines the first day I was there. Wow, it is hot. Oh, this thing is fried perfectly. Crispy on the outside. Oh, that beautiful flaky, juicy, tender flesh. All the fish I've had in this country so far. Really, there's no fishiness to it. They they cook it so well and so cleanly. Doesn't need

some sambal, though. And they give me a sweet soy sauce to dip it in. Oo, my lobster just got here. Hey, lobster. Be right with you. That's perfect with the stretch. The fish meat is almost sweet on its own. I just going to add some chili. Oh, you know what? Don't need any chili. It's a little sweet soy sauce. This thing's a home run. Oh, and uh here's how the locals eat this fish. So, besides the meat, you grab the tail and you crack it off. Fish tail cracker. Better than most crackers you've ever had.

It's really, really good. A slight fishiness to it. Fresh fish cracker. Who knew? This is awesome. Now, let's get to our crab. I've been waiting. This is like one of their signature dishes here. And I've had crab cooked all sorts of ways, but never with this much garlic. That finger lick was so good. I almost forgot about the crab for a second there. Dip it back in this garlicky peppery sauce, a little bit of lime. Forget about all the other crabs you've had in your life. Alongside the black pepper crab I've had in Singapore, no

other crab since then has been able to blow my mind as much as this guy right here. We already know this is fresh crab. The meat is succulent. It's slightly sweet. So tender. But this garlic sauce is garlicky and peppery and spicy. Basically everything that's good in the world is in this sauce right here. This is on par with the pepper crab I had in Singapore. 100%. I really didn't think another crab dish would be able to stun me, but this has to tell you. I'm going to put this on my must eat food list

for Indonesia. So, if you are in Indonesia or Jakarta, you come here and you get this. You guys need this. And this will be one of the best, if not the best crab you will ever eat in your life. Trust me. This is a butter grilled lobster. So, instead of just dipping the lobster in the butter afterwards, it's grilled with the butter. That was drop the fork good. The seafood restaurant is just plain amazing. How good could butter lobster taste? I thought it just looks like a regular Lobster. I thought I'm so sorry. I doubted

you. The crab was amazing, but there's something so simply sinly delicious about the lobster. It's going to add a little citrus to it. And this bite, I'm going to dip it in the sambal they gave me. This thing was was created by by a food mad genius. This is like the candy of the sea right here. It's incredibly sweet and tender and juicy. And in the midst of all that, you get that nice savory, creamy flavor of the butter. You see all the little bits of carbon here. You can taste the actual grill. And some

of you might think that's a bad thing. No, it's not. You get that slight hint of fire along with like just a tiny tiny bit of bitterness to go with the sweetness of the lobster. Take the lobster. We take it and dip it in the garlic sauce. Oh man, the lobster meat is sweeter than the crab meat. And then when you dip it in that sauce, it adds that gorgeous smoky, garlicky, spicy, peppery flavor in the meat of the lobster. Just dropping a flavor bomb. You still retain the sweetness and the texture, all that great

stuff that's happening over here into it. That's happy eating. Put it on your food bucket list. This is one of those places. Especially if you love seafood, got to come here. Today, another great food day. The most incredible fish head curry I've ever had. Them melty peanut buttery sauté. And now this. I also want to say I I feel like Indonesian food completely underrated. Completely underrated. I am having such a blast going on a food adventure here in this country. And I would highly recommend any of you guys when you when you want to go,

you know, Food traveling, make this one of your destinations. So tonight we're visiting a really popular, it's almost like a night market. It is a night market because when we drove by at 4:00, nothing was set up. It's 6:00 now. It's called Nasi Goro or fried rice. I love it when night markets are named after food. Did it just ring or where where a bird dropped something on me? Lots of different food items. Ready to go explore? Let's go explore. Lord, that is a mountain of fried rice. Oh wow. Got to get some fried rice.

And this place already is is packed with people. And this this and this market just kicked off. So, I'm getting in line, get my fried rice. After I was lined up for like 10 minutes, um you go to this booth right here. You get your little slip of paper, whatever you're ordering. Then you go to the stalls themselves. All right. I got the fried rice, uh sauté skewers, lamb, and chicken. So, this is uh it's actually a lot of lot of locals come here in the fried rice place I was at. It's a really famous

fried rice place and according to some friends who are really shy. They're sitting over there. It's It's not as good as it used to be. It's hit or miss. Sometimes good, sometimes not good. I'll let you know. And the fried rice has the ambing chips on top. And again, this is mutton fried rice. It's the first time I'm having mutton in this country. But the fried rice looks really good to me. And uh I really appreciate the mountain of fried rice that guy was cooking back there. I like it. I like it a lot. It's

like curry. It's curry. A lot of curry flavor. A lot of spices. I like the lamb. It's It's very fatty. I don't love these chips. I'm sorry. I don't love these chips so much. They're a little too bitter for me. This might be the first fried rice I've had in my life I don't need to add any hot oil to. You guys know how to make fried rice. This country so good. They give all all of us like a little bit of this cabbage and cucumber and chilies of course and it's very refreshing. Very refreshing.

It goes perfectly with the rice cuz the rice is more more savory, fatty. That's kind of just refreshes your mouth and gets you ready for the next bite. I could eat this all day long. What an excellent fried rice. Look at this piece. Like a big piece of mun. Say hi to Martin. I was talking to him. Hey Martin. Maj was telling me that the rice hit is hit or hit hit or miss. It's a hit today. I think it's a hit. This is a really interesting um Indonesian sweet dish. It's called matabak and we

ate this in day one um really late at night after we ate a bunch of food. Our local friends took us to a place and it scared the heck out of me. This is basically egg or sugar dough and the sugar one is is I think thinner. The egg is is much thicker. And they layer it with sugar. I mean, just layered it with sugar, butter, and Cheese, and then chocolate sprinkles and folded it, and that's what you're eating. It scared the living thing out of me because I'm like, I mean, I'm used to eating

really decadent things, but I got to say, as crazy as this dessert kind of is, it's extremely delicious. So, my local friends told me there's a there's a place along the street that sold Nutella matabak. I guess these guys are it. That's what I'm going to get and that's what I'm going to try. See, there it is. The layer of sugar that that goes in there. And this ain't even half of it. And we're getting Nutella, so it's not going to I don't think there's any cheese in there. But usually they they they take this

cheese, this processed cheese, this craft cheddar cheese. They shave it like mounds of it onto this this this uh food item. Eating it was really I I felt my life flash in front of my eyes. It's just such an extremely artery clogging dish. But is it worth it? I think so. Can't believe I'm having this two nights in a row. First time I had it, I I was really just shocked by it and frightened and terrified. But then when I knew like a Nutella version of this existed, I wanted one. Sugar and butter and chocolate

to the maximum. But it smells so good. It tastes so good. I think after the first time I had this, I've learned to just embrace this food item. Nutella version, it's amazing. I like this little crunchy layer of wafer on the side. Who knew something this bad would taste this good? If I don't stop myself, I could easily do the whole box easily. And finally, Bali. This place isn't just beaches and resorts. Bali street food scene is seriously Underrated. Fresh grilled meats, vibrant spices, and dishes that feel lighter but still packed with flavor. The first

traditional Balines food I'm about to eat today, I am so excited about. It's called Bobby Guling, which is a whole roast pig. I smell something good. The first traditional food item I'm going to try here in Bali is called Bobby Guring. It was the number one most recommended dish from you guys and it's something I absolutely adore. It's a roasted whole pig and ever since I went to the Philippines, I had lchan. I've been thinking, I've been dreaming, I've been pining for roast pig. And this is a little different than the lechan I had in

the Philippines. Actually, mostly because of the seasoning. In Indonesia, they use more coriander, turmeric. And right now, I'm here at Bobby Ghouling Selen. And this place was not easy to get to. And uh they told me this place is really a place that only the locals know about. And right now it's about 5:30. They say around 7:00 completely packed. Unfortunately, when I got here, the pig was already cut up. So I didn't really get to see much of the cooking process, which that was one of the most beautiful things I've ever seen in the Philippines.

You got some pork soup crackling pig skin. You hear that? That's a good sound. You want all your pork skin to sound like that. There's also fried um pork meat that you see frying over there. There's some uh sambal and tender pork meat and fat here. Um the soup, bunch of bones. This is really spicy. The pork is not the most tender, but you can taste the fire pit flavor of the pig. It's very clean tasting. Also, the soup is really, Really flavorful. There's tons of curry, different amount of spices in the pork. It's very

good. I feel like this could even go really really well with the rice. Yeah, it is really flavorful, too. Let's get to the plate of pork here. Look at this. Just like in the Philippines. Paper thin skin with just a little little bit of fat right here. You see that? See, every time I poke it a little bit, juice start flowing out. This is my favorite part of a pig. Here we go. Listen for the crunch. You hear that? Oh man, that's what I'm looking for. The crunch of the pig skin and then right away

a burst of juice. Although this looks really thin, it doesn't look like there's that much juice in here. It's a lot of juice. Just a tiny little bite right away. Beautiful pork fat just swarms your mouth. That is what I've been dreaming about since I left the Philippines. This pork skin, I don't feel like there's a lot of different amount of spices here. So, I'm thinking the meat itself is going to be much more flavorful than the skin. But this this is like a wonderful porky ship. Let's add a little bit of chili to this.

Actually, I would recommend without the chili because it does kind of overwhelm the porky flavor a bit. Just the skin itself. Concentrate on that. And this Piece, look at this piece. This piece has nice much thicker layer of fat on it. And you see just by my fingers grabbing this piece, the grease is all already seeping into my fingers. Oh, I love it when there's more fat. Oh man, they made blood sausage out of the pig. The inside is super fine and delicate. I don't love the sweet flavor um of this thing. And this is

the the fried pork meat. I got a piece with a fat on there. Oh, that's good. Oh, I almost like that more than the pig skin. It's crispy. Slightly crispy on the outside. It's still got a little bit of fat on there to make it melty. Really nice toasty pork flavor. Yeah, this this lip skin favorite bite so far. I got to chase that with a little chili. And that piece is it's pork and it's fat fried in oil. So although it's juicy, it is a bit oily. Definitely need a little spice. And the pork

meat here, look how fine this is. It looks like extremely tender and juicy. That is a really juicy piece of pork. Really soft, juicy piece of pork. I mean, this plate, what I like about it, it really assembled different pieces of the pig. So, you're going to try a little variety. And this piece is probably going to be even better. See that big old chunk of fat on there? Oh, that's better. Just a personal preference for me. Anything with fat is always better. If you want to make one of the best pork sandwiches in the

world, make it from this pork right here. Little pork, little toasted buns, Some samba. This thing will make it into the sandwich hall of fame. But my favorite, just crispy and juicy. Crispy, chewy, and juicy. Don't have to chew much. And this place is really interesting. Um, I I didn't know about this place. A couple of local friends of mine recommended it. And it's definitely a trek getting here. And honestly, I don't know how it compares to other body cooling places around Bali. But so far, just based on those three pieces, this is a winner

for me. For my next porky journey, I'm going to stay in the couta area. And this area is really known for its tourism. Um, not really known for local foods except for I think I got to make exception for this place. I am at Sate Bobby Bawa Puhul, which literally means pork sate under a tree. Under a tree. Is there like an awning in a tent under a tree? Anyway, when you come to Indonesia, you know you got to eat a saté, right? And when you come to Bali, you got to have some pork sauté.

And that's what they're grilling right here. Let's take a look. Um, just a ton of pork sauté just coming off the these these grills. And these are sauté masters, I think, because like they're literally grilling like 50 of them at a time. And all this aroma. I smell the delicious scent of the charcoal, the sweet peanuty marinade, the wonderful delicious smell of the pork. It's getting a little overwhelming in here. I am literally just just walking in this this this field of smoke. Actually, it was blowing this way for a while. Now it's kind of

blowing that way. But when you're walking through the smoke, you literally want to want to take a bite out of it because it smells that good. You see that right there? That's just for me. Anyway, uh I'm going to go sit down. We're going to order some. These are the only two types of sauté they have here. They have the sauté Bobby and the sate libby. And the sate lib is more like like a kebab. It's basically ground pork molded onto the skewer with some spices. This is what I really really am here for. The

original sauté. And you can see on this piece of pork the chilies, the spices, slight bit of char. You can also see this thing glistening from all that juice that's in here. They give you some rice with it, a little bit of salt and chili, and this little little bitty thing to nibble on. I am curious to see if this needs salt because usually sauté is salty enough. It just smells like every Fourth of July, every single barbecue ever been to combined into one bite. A phenomenal bite. It's sweet and peanuty. It's right in that

perfect spot where it's sweet meets savory meets porky meets peanuty and it's all meeting in your mouth. The batter is chili. M. Wish I got more than one of these. This thing is flavorful enough where you probably need some rice to chase it with. I think this skewer is one of my best. Can you see that borderline translucent piece of pork fat in the middle? That's going to be a great bite. I'm just kind of curious with the chili sauce and let's put a little salt on there. See if it adds anything to it. You

know what? I thought this was salty enough, but the salt actually levels down the sweetness a little bit. You can taste more of the smoky pork. The same thing with the with the with the chili sauce. Makes it a little less sweet, a little more spicy. This is the piece I'm talking about right here. That's going to be a great bite. Oh, that might be the best of sate I've had in Indonesia so far. That was all fat. There wasn't any leaning on there. That whole thing. Oh my gosh. All sweet and smoky. A little

bit of char on there. It's going to add that slight bit of bitterness to kind of counteract the sweetness as well. Oh, I love it. It's just like eating juicy porky candy. This is the lillet. And I'll be honest, it doesn't look nearly as good as the sauté bobby. And look at these things. I mean, if you put these next to each other and compare them, this one is probably always going to be the parent favorite, the homecoming king, the more popular sauté skewer in school. You get the point. And this one just looks kind

of kind of dried out. Yeah, a little dry. I like the flavor of it. It's sweet and way more peanuty than the sate babi. Also, yeah, little bits of coconut here. It's really interesting flavor. I like it. Besides the flavor being pretty good, not nearly as good as this. Another thing that's really cool about this place is the price. Both of these only 30,000 rupees. So that means an order of eight delicious skewers with rice, which is I mean this could be a normal person's lunch. This whole thing is around two bucks. So for the

price of a McDonald's cheeseburger or a Mc Chicken fillet sandwich, you get this delicious plate. I'm going to finish this. Then there's another place I'm going to tonight. Really excited. To Ayamautu Kazgil Manuk Bali. This place obviously serves the dish batutu which is a very traditional Balines dish and batutu is a Balines word that means a particular spice blend that usually consists of shallots, garlic, chili, ginger, shrimp paste and it's cooked with either chicken or duck. I like chicken. I like duck. So I figured let's try this traditional dish. I mean a lot of you

guys recommended it. I really want to taste it. Come on. All right. So, so this place doesn't have duck. It has the chicken. So, uh, and the chicken is cooked two ways. One way is steamed and one way is fried. I'll take half steamed, half fried. Okay. And this is something I haven't tried. Nazi chur bali. Yeah. Say what? So, here it is. Um, wow. This all looks really, really good. I love these little salted peanuts because, you know, we get these a lot in Chinese dishes and in Chinese uh restaurants. This is adorable, by

the way. Does that not look like a little rice gnome with a banana leaf hat? Taking a look at our batutu. These are the two types of batutu they have here. Unfortunately, no duck. I love duck. But on top of the steamed chicken, you see little bits of uh chilies, ginger, Garlic. There's turmeric in here. I smell curry. So, a lot of different ingredients went into the batutu. And um this is really good dish to go with rice because you got all that delicious spice and seasoning that makes up this elegant gravy that you can

put on your rice and make your rice fantastic. That chicken meat fell off the bone pretty easily. Hello lovely. The chicken is just so lovely tender. Look at this. bone just comes right off from the meat. The batutu definitely lots of chili, lots of ginger and garlic, curry, all that just works really, really, really well. I think a little shallot, little crunchy peanuts, and then we take some of the chicken. That really works. There's a lot of spices combining here and it helps a lot that the chicken itself is good. You know, the chicken meat

was a little dry. This dish really wouldn't work. So good. The spices definitely penetrated the chicken skin and the breast is not dry. It's actually very tender. I wouldn't call it super juicy, but it's definitely tender. And the spices have 100% infiltrated into the meat itself. That's just radical. Love that. Let me jump onto the fried chicken. Oh my god, I just almost touched the chicken head. It Was like right there staring at me. I almost grabbed that. I thought it was like a chicken wing or something. Look at that wing just came off really

nicely. So, in the fried version, they stuffed all the spices, everything I was talking about into the chicken itself. Oh, this is lovely. Oh, this is going to be a whole different flavor profile. That's a really tasty wing. Oh my gosh. Wow. Really, really good. The skin has got a slight crunch to it. And obviously, it's fried, so the meat is very juicy. So juicy. This will be even better. Add some sambal to it. This thing is fried to perfection. Tons of flavors with the sambar. Give that a little extra kick. You ever seen the

chicken fly? Cuz that chicken was flying. Let's get to our little garden rice gnome here. Little bit of chicken here. All right. This is a little dry. I mean, the other two chicken were so spectacular. That is a little dry. It's just chicken cooked in chilies. Nothing spectacular about that. The sauté I don't love at this place. I mean, first of all, it's really cold. It's just been sitting there for a long time. Not really impressed by this dish. But this restaurant really is not known for this thing. So, this not being that good, I

get it. But these two, these are the star. And uh they're they're what I came here for. I really wish they had the duck because I think they would have knocked the duck out of the park as well. Personally, if I had to choose, I'll take the steamed version because I feel like the flavor just steeped into it so well. And then you got all that stuff on the outside. A lot of going on, but perfect rice dish. And I love my rice. And this is probably my favorite thing that I ate today. Since buffet

was out of the picture, I was just walking around and I smelled this. I'm at a local sate restaurant and this thing smells really, really good. I'm starving. And this is barbecue goat just drenched in sauce. This thing smells absolutely phenomenal. Also got a side of soup and some rice as well. I have not had anything since breakfast, so this is very needed right now. Look at that. Freshly barbecue skewers again covered in sauce. Little bits of shallots on the plate as well. That was awesome. That was a bite for the ages. Thick, extremely rich,

sweet, peanuty sauté sauce over the most perfectly tender little bits of lamb. That sauce is so wonderful. A little spicy, little sweet. The meat so much smoking flavor. Oh, the sauce is so good with the rice. Let me try this. This looks like a lamb soup. M. The soup is really good as well. Coconut milk. Incredibly deep flavors. Really rich from the coconut milk. I think these are the same bits of meat they put on the skewers, too. That's so tender. I was right about to call a cap and then I smelled the barbecue being

cooked here and decided to drop in and what a good decision that has been. This thing is out of this world. I remember getting sauté last time here in Bali but forgot what it tasted like. Or maybe I I didn't have something as good as this last time. I think last time I had pork skewers. The meat's good. The sauce is good. It is a mix of lean and fat pieces of lamb. The soup is a little spicy, which is nice. This sauce is just unbelievable. Of course, I've had sauté in the US. It just

doesn't compare. A perfect first meal here in Bali. My next one is going to be a while. I got to travel all the way up north. I've made a special reservation tonight at this place that I didn't realize how far it was. But I am really, really excited for this meal. See you in a bit. I had to come all the way up to Ubad because the restaurant I'm going to be at is in this area. Figure I just pop into like a Bobby Ghoul restaurant, but seems like they only have a head left. Wow,

this smells good. This is your restaurant? Yeah. What's your names? Ago. Ago. Nice to meet you. Nice to meet you, sir. Thank you for the cracker. Tell me has the best ribs here. Take some ribs. Bobby gi. I'll take both. the pork sauté. Thank you. Please say not good. Thank you. No, I mean I'll tell you if it's not good. It's good. Yeah, it's uh it's delicious. So tender. Oh wow. Okay, so I got some Bobby Golain and their famous ribs. Bobby Golane looks so tender. Some chili sauce, some chicheró. That is a tender tender

bite of pork and some chilies for me. That is a really nice juicy texture on that pork. Also, this tastes like breaded fried pork nuggets. Oh, that's actually really delicious, too. I know I'm getting a bit of the ends of that pork, but that is freaking juicy. Really juicy, really clean tasting. That's so juicy. Check this out. This is their famous ribs. Wow. Just from licking the sauce off that bone alone, I think I can already tell how awesome this rib is. Oh, that's freaking phenomenal. Oh, I will highly recommend getting this if you're ever

here. Super tender ribs. Look at that bone is just falling off the meat there. The sauce is spectacular. Burning my lips at the same time. This sweet and citrusy pineapple sauce is so interesting. Oh my gosh. So good. Yeah, I say solid five out of five on this one. M. I haven't had a lot of ribs on this island. Can't imagine any tasting much better than that. I mean, the sauce is spicy and sweet and just perfect. Also, get a skewer of sauté. The sauce is freaking tremendous. M. Oh, this is super nice. Like really

really crunchy. This is really good. Thank you. Oh wow. That's really nice. Super super crispy. Got a really nice um mommy flavor to this too. That rib is so freaking outstanding. I think that rib is better than the Bobby Green. I mean the Bobby Green is good. This is awesome ribs, man. Oh, that flavor is so good. That sauce is ridiculous. The sauce goes so good with the rice. Licking the sauce off the bones here. Oh, they also bring me some nice pork soup. Oh, what a great place. The people here are so nice, too.

Yeah, I really like this place. That's some of the best ribs I've ever had. So good.