RARE SEEN Indonesian Food 🇮🇩 CRAZY Meat + UNIQUE Noodles – Indonesian street food in Yogyakarta

RARE SEEN Indonesian Food 🇮🇩 CRAZY Meat + UNIQUE Noodles – Indonesian street food in Yogyakarta

In this video, we’ll explore a century-old soup restaurant, visit a rarely-seen traditional noodles factory and savour some unique meat dishes a night. You’re going to love it. Andiamo! For breakfast, we have arrived at the local market because I have something to try, something special from Yogyakarta.

Let’s see if I can find the place very easily. Okay. Let’s see. I might ask someone. Excuse me, sir. Do you know where is Jenang Bu Gesti? Oh, it’s over there. Go straight and then turn right. Okay. Thank you. You’re welcome. Okay. Let’s go. I’m so excited. Look how cool The local market

Hello ma’am, good morning! Good morning! Oh, here is the Jenang. Hello, ma’am. Good morning! Oh, nice. Is this Jenang? Yes, this is Jenang. Is Jenang the same as Bubur Sumsum? Yes, this is Bubur Sumsum. Oh, that’s the one. This is made from rice flour. I’d like one portion with a mix of everything.

Where are you from? I’m from Italy. Italy? Yes. Which part of Italy? Rome Oh, Rome. Oh, she’s everything. You can speak Indonesian well. Just a little bit. This dish is a Yogyakarta specialty. Yes. Oh, nice. Traditional food. Oh, coconut milk. Beautiful. Look at this dish. Super unique. We have rice balls,

Then we have something made out of rice flour, tapioca starch. I think there is also sugar and coconut milk. Let’s mix up everything. Look at the consistency. Oh, wow. I’ve never seen anything like that. It looks like something that kids would love. Alright, let’s give it a try.

Oh my God! I love the consistency already. Ragazzi, buon appetito Warm It’s good. It’s really good. Oh, wow! So good! It’s not too sweet. It’s a mix of savoury and sweet. Really nice. It’s really good, ma’am. Thank you Not too sweet at all. And so warm and comforting. Look!

With a touch of coconut flavour and I can tell why people love it for breakfast. It’s very comforting. Not too sweet, slimy, warm. And we are inside the traditional market and the lady is a legend, super friendly. We are surrounded by locals. Hello! Alright, guys. This is to you. Just amazing!

After chatting with some of the customers and the owner, I’ve been told that they opened in the 1950s. Her mom opened back in the 1950s, so they’ve been running this business for almost 70 years. What an incredible place. I love it. Now, it’s time to go for our second breakfast.

Thank you very much. Good afternoon. Do you sell Soto? Yes Excellent! Oh, nice. Come here, come here. Let’s check the Soto bar. We came to this very legendary place, super famous for chicken Soto, chicken soup. It has been running for so many years. Over one hundred years old.

How many Soto would you like? One portion, sir. How would you like your Soto? What’s in it? Chicken? Rice Do you want Soto mixed with rice or rice on the side? I want Soto mixed with rice, please. Nice Rice goes inside. A mix of veggies, meat.

And the broth still cooked the old way with charcoal. He’s going to give us an extra mix of stuff. Tomatoes, shallots. Thank you Oh, nice. Oh yeah. Thank you, sir. Oh, look! Here we have Perkedel which is a potato croquette and then chicken. So, basically, what you’re doing is mixing and matching

Everything inside the bowl. We have rice at the bottom then we have potatoes sort of croquettes then we are chicken. I believe they use free-range chicken then we have veggies, fried shallots then they also gave us a place with chicken, tomatoes, and shallots. And these extra goodies to add in it,

Perkedel (potato fritter), chicken, and their signature Sambal. Oh, yes! No spicy no party in Indonesia. And look at the setup. This is super old school. I just love it. I believe this has never been renovated, still remains as it was back in the days over one hundred years ago.

And they also gave us this drink, which is a lemon drink. Sarsaparilla I might give it a try later on. All right. Let’s get a bit of rice and a bit of chicken. Buon appetito, ragazzi. So comforting Very comforting I can taste a bit of sweet soy sauce, turmeric,

I love the crunchiness given by the cabbage and maybe bean sprouts. Pure chicken flavour. Really nice. Rich and complex broth. Let’s put some Sambal. Let’s make it spicy. Let’s go for this sambal. Perkedel, Sambal, rice. This is going to be spicy. Oh, nice. Okay, now we’re talking. This is delicious.

This Sambal is delicious, spicy, a bit sour, salty. Oh, really, really good. That definitely gave an extra kick to it. Let’s add some extra chicken with fried shallots, tomatoes too. What a comforting dish! I really love Soto, you got many, many varieties all over the country and this is one of those.

Super delicious, very traditional, it’s packed with locals. I just really love the place, the vibes and the dish. Is this Lemon flavour? Yes Thank you, sir. I’ve been offered this drink by some of the workers. Oh, it smells like like chewing gum, a mix between chewing gum and Redbull. Oh, and minty.

Oh, nice! So good. Now, I’m gonna finish this and then we go for something more. Hello, guys! We just rented a car because we’re going to a village an hour away from Yogyakarta called Bantul to experience something very unique. So, we’re going to a factory, a noodles factory, where they make things still

The old-fashioned way. There are only a few factories in the area still left to this day where they make these very unique noodles. And you don’t wanna miss this. On the way there the scenery is just so beautiful. Rice fields, nature, peace and calm. Definitely another story compared to the city.

Oh, my God. I’m super excited. And I want to take you with me. Ragazzi, we made it to the village of Bantul an hour away from Yogyakarta to see the making of Mie Lethek. Super traditional to *Bantul. Oh, my God, I’m so excited. I’ve been wanting to come here for a long time.

Let’s go, let’s go. This is the factory. Good afternoon. Oh, wow. Look at the ox. Hello! Good afternoon! Oh, my goodness. So, with the help of the cow super traditional and old method, they grind the dough. This is crazy. Oh, I’ve never seen anything like that. So, this famous Mie Lethek,

How the process starts. By mixing tapioca flour, water and cassava flour. And then they start making the dough Then the ox will grind the dough for the first time. Then they put it in the oven. I just love how still in 2024, they keep these traditions. I believe the dough is ready.

See, they cook the dough inside the oven. They seal everything. Absolutely fascinating. Oh! Look at the dough. Oh my goodness. Oh, mamma mia. More dough. Take a look! Oh, they’re so heavy. The master just pulled out the trays. He’s going to let it rest for a bit

And then the ox is going to mix it again and grind for the second time. Wow, this is crazy! How many steps that go into the making of this very unique Mie Lethek, Bantul noodles. After letting the dough rest for a little bit. Oh, now they’re going to carry it. So strong. Wow.

This is absolutely mind blowing. They’re going to grind for the second time, this is the cooked dough. Oh, man This is just so traditional. And soon we’re going to see the cow in action. This is my first time. I would’ve never thought to see something like that. This is just so cool.

Oh man, they work hard for these noodles. There’s a lot of work. See, they’re using machines here, over here. So, they put the dough inside. And when the noodles come out, then they let them dry for a bit and cook them inside the oven for a second time.

And I believe they’re going to put them outside to dry and the entire process lasts for two and a half days. So, from beginning to packing, this is incredible. So, the hard work that goes behind making these noodles is unthinkable. Really He’s going to change shift. So, it finished its shift

And now they’re going to get another cow from the back. So cool Oh they have three. The new one. Please And the new one. Oh, it started its shift. It just signed in. See, they let it dry for a bit, but before they need to prepare the oven,

Setting up the fire and this is one of the final stages. Oh, and by the way, he’s the owner. He’s so nice. And they are in the third generation. And the noodles go in. And the owner just told us that

They don’t know how long actually they’re going to stay inside the oven for since they’re cooked over a wood fire. It’s uncertain, so they check every now and then. Super traditional The noodles are ready after almost 2 hours. Oh, look at the.. See, the brownish colour, wow.

Absolutely insane the amount of hard work that goes behind making this dish. And this is a reminder to all of us to appreciate the food that we eat every day. There is a lot of hard work behind making it. Two and a half days to make these noodles from beginning to end.

Absolutely crazy. And now they’re going to let it rest. Oh, this is so cool. This is how they’re going to carry it at the front. After that, they let the noodles rest overnight then dry them on big bamboo trays in the sun for a day. As they use no preservatives,

They need to be watched closely to avoid wasting the whole batch. The effort put into making these noodles is truly remarkable. Okay, guys, I want to show you Oh, so heavy. This is the final product After they’ve been dried for an entire day. This is the final result. They pack them,

And then they sell them. After seeing the making of the noodles, the owner was kind enough to let us try the noodles freshly made on the spot. Oh, the spices go in. The lady started the cooking process of the Mie Lethek. The first thing she did was soak the noodles in the water.

And they stay there for about 20 minutes. And then she prepared the spices. She chopped some veggies, garlic and everything. Super fresh And I also want to highlight the hospitality. They are so lovely. Each of them They also gave us some drinks while we were filming the whole process. They’re super nice.

More veggies, carrots, we got cabbage. It smells good. Oh, water goes in. This is for the broth. Mie Lethek. And the noodles go in. Ready. Beautiful! The colour is very unique. It’s like brownish. Veggies, egg. Broth Beautiful. It looks nice. Fried shallots. It’s ready. Thank you, ma’am. The lady just made super fresh

Mie Lethek with veggies, egg. Look at the broth. But what I want to show you is the colour of the noodles brownish And she said that they are al dente. All right Buon appetito Super fresh Mie Lethek here in Bantul. So hot but they’re so delicious. It’s good, ma’am. It’s good.

Is it too salty? Not at all. Oh, that’s great. The texture of the noodles is great. Thank you It’s very flavourful. I love the texture is a bit Al Dente. It’s kind of rubbery, more chewy compared to other noodles. Of course, the simplicity of the ingredients, of the broth. Oh, nice!

Now, super fresh crackers. Let’s get a bit of the noodles. This time just a little bit Because they’re very hot. Fantastic, simple, unique because of the texture and how they make it. What a huge privilege coming here and witnessing the making of the famous Mie Lethek from Bantul. Thank you very much.

I wish you success and a long life. So nice, he is the owner. Stay healthy. Yes, thank you. Thank you very much, sir. You’re welcome. Oh my God, it’s been an incredible experience. Pay a visit Come here and pay a visit because you’ll love it.

The owner is so nice, everyone is so friendly and maybe you’ll taste the best noodles of your life. And for dinner, we have to end the day with fireworks with Sate Klathak and Tengkleng Kepala, with the head parts. Good evening! Oh, are these the satay? Yes, satay. Beautiful First of all,

They use young goat meat and as skewers, they use bicycle rims. That’s so unique. I’ve never seen anything like that. And it’s super traditional to Yogyakarta. So we couldn’t leave the city without having them Come on. And of course, everything is cooked on charcoal.

The only words I know in English are yes and no. It’s okay. I’m also not fluent in Indonesian, yet. Do you know how to say one, two, three in Javanese? In Javanese? Yes No, I can’t. Is this young goat meat? Yes Any fat? Just a little bit. Nice.

The fat makes it more flavourful. The fat makes it extra flavourful Look here And over here, the chef is going to cook Kicik (stew) for us with the meat from the head. See, he’s still using coals. Oh, and the meat goes in. Gorgeous. He also added palm sugar to it.

This one is ours. Sweet soy sauce Oh soy sauce, sweet soy sauce. Then he mix is it. Oh, and he added some curry in it. This is Lombok (chilli) Chilli What is that? Oh, the ear. He’s going to chop the ear. So maybe I will, I will hear even better.

I never had that before. This is going to be my very first time. And the owner is just so friendly. They’re super nice. This is a very traditional place. What is that? Yes I know that one, sir. I mean, you guys know what these two things are.

By the way, it’s a super traditional place. We are inside the traditional market. In the morning, they sell all the local produce and at night time they sell Sate, Tongseng, Kicik, and other dishes. I love how the meat is hanging in front of you. Super fresh.

They chop it and they make the satay and all the other dishes. Really cool. And we came pretty far from Yogyakarta City to get this traditional dish. Yes It’s ready. He’s going to plate it. Beautiful. He’s speaking the dialect Oh, nice! That’s the broth, that’s the curry. Excellent! Thank you You’re welcome

Guys, dinner is served. Here we have Oh This looks fantastic Kicik or Tengkleng with all the parts of the head, we also have goat ears. Completely full of chilli. For sure, we have the parts from the cheek then right here, we got Sate with a bit of fat.

And I just love the fact that as skewers they use bicycle rims. Then of course their secret, the curry and I’ve been told that I need to dip the Sate, the meat, in it. And, of course, you are in Java, you need to have some tea and they always serve

Some rock sugar in it. And outside it’s raining, pouring rain. It’s terrible. Now, it’s rainy season and at least once a day, usually a night, it rains for a couple of hours like there’s no tomorrow. But here we are. What’s better than killing the rain, killing the weather with some delicious meal.

I just want to try and taste the meat first. Buon appetito Immediately Immediately The meat is crazy. Attention! The meat is crazy Crazy Savoury Juicy Charred Oh, oh, my God. I’m in shock. So good. So good.. Oh, guys, this is insane. Illegal, illegal! Illegal! How many times do I need to say it?

This is insane. Sherly’s laughing behind the camera. This is illegal. Now, let me pour a bit of the curry on it and let’s go for it. Actually, what reminds me of is the the skewers that we have in Italy, that we call Arrosticini, they’re from the centre of Italy, from Abruzzo, this region,

They’re really famous for Arrosticini with lamb. And it really reminds me of that. Wow This dish simple Satay but they bring me back home. So delicious. And with the Gulai, with the curry, that gives a touch of sweetness to the dish, really nice. Oh, these Satay that once again. Illegal!

You can’t go wrong with it. But now it’s time for the Kicik. Mamma mia! That looks fantastic. Let’s grab a bit of the meat, onto my rice Buon appetito guys The meat is mega tender. and I love the chewiness and crunchiness from the skin. It’s spicy, but it’s a nice one.

A bit sweet I can taste of course, a bit of turmeric, maybe a touch of coconut flavour. It’s really delicious and I think this is the ear, I’ve never had it before. So crunchy! And the thing is that it doesn’t have any odour whatsoever. Smooth flavour with cumin, turmeric,

It’s peppery, a bit coconutty. Really, really enjoyable especially with this weather. We got Satay, Kicik, hot tea in this place, super local, surrounded by friendly people. What else do you want? Oh, the food was absolutely incredible and the Satay were that good that we ordered two more portions. So, by the way,

It was incredible, we are stuffed, full and thank you so much for watching and see you next week. CIAO 🙂

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Indonesian street food in Yogyakarta – In this video, I will take you on an Indonesian street food tour of Yogyakarta where we will be visiting a century-old soup restaurant, a rare seen traditional noodle factory in the nearby village of Bantul, and having some crazy meat at night.

To start our Indonesian street food tour in Yogyakarta, we went to a traditional morning market to have breakfast. We had the most unique breakfast so far, Jenang.

After that, we went to a century-old soup restaurant to try their famous Soto Ayam and a unique drink called Sarsaparilla.

To continue our Indonesian street food tour in Yogyakarta, we rented a car to go to the nearby village called Bantul where we visited one of the few Mie Lethek factories still left to this day. What an incredible experience that was.

To end our Indonesian street food tour in Yogyakarta, we had some crazy meat dishes such as Sate Klathak and Kicik Kepala using head meat and ears. Absolutely insane!

Hope you enjoyed our Indonesian street food tour in Yogyakarta, Indonesia. Stay tuned for more videos like this.

LOCATIONS:

1-Jenang Bu Gesti
695F+497, Jl. Hayam Wuruk, Tegal Panggung, Kec. Danurejan, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55211

2-Warung Soto Kadipiro Asli
Wates St No.33, Kdipiro, Ngestiharjo, Kasihan, Bantul Regency, Special Region of Yogyakarta 55182

3-MIE LETHEK Cap Busur Panah
367X+R82, Nengahan, Srandakan, Trimurti, Kec. Srandakan, Kabupaten Bantul, Daerah Istimewa Yogyakarta 55762

4-Sate Klathak Pak Bari Pasar Wonokromo
Pasar Wonokromo, Jalan Imogiri Timur No.5, Wonokromo, Pleret, Wonokromo II, Wonokromo, Kec. Pleret, Kabupaten Bantul, Daerah Istimewa Yogyakarta 55791

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Buongiorno guys, I’m Max Ginestra.

I’ve always had a dream to travel for food around the world.

I believe that through food we can deeply explore new cultures, and traditions and get to know the people.

In this channel, Abroad and Hungry, I will share my passion for street food and local and traditional cuisine