EXTREME Indonesian Street Food!! NASI BABAT - Serves 100’s Per Night in Surabaya!

[Music] today we're going to eat everything from Dino bone in meatballs to fried eels one kilogram of meat onto a rib and I'm going to show you everything to eat on an extreme food tour when you're in [Music] sua the size of your face with the handle attached for the bone that's awesome it's so huge you can barely get your mouth around it the jigglin of this tendon you have to go vertical booty vertical this is like a Disneyland of food oh man I love the action the energy I love everything about this place already one eye down but we're going to keep on [Music] eating to begin this extreme Indonesian food tour in suraya we are eating at a place called Bako chak atang Mr atang he's the owner and Bako are Indonesian meatballs but he takes it to the next level with these massive meatballs with the bone in you have this is something you have to see who Ying did you see this meatball oh wow oh oh he's Mr a okay these meatballs are huge Mr a thing okay the bone marrow he keeps coming out with more okay boo Pand boo Pand bone the bone in boxo so along with the normalized boxo which are just normal sized meatballs the Sal size of golf balls he specializes in the bone in meatball it's the size of your face with the handle attached for the bone that's awesome yes and he this is what he's most known for are these giant meatballs and so we're going to see him with this is I mean this is definitely what we're ordering as he prepares it giant Dino meatballs oh this is our meatball that's awesome yes beefy Aromas coming out of this cart are unbelievable and the way they they set up their boxo is they have this this pan Which is heated and they have all the different assortment of different sized meatballs and organs and beef parts all around in this doughnut shape in the center is where the broth is boiling and they include all the organs in there there's pieces of the throat pieces of lumps of fat which have just been boiling away creating that broth in the center so then you choose mix and match your meatballs if you want the Dino bone in meatball if you want the regular siiz meatball mediumsized meatball they have it your choice of Meatball any size you want and then after that the soup goes on top they also have noodles that you can order and yeah it's really beefy you I mean there's no denying the the beef cow Aroma of this place it keep loading it up when supplies Get Low they just keep mixing and matching adding in more meatballs mixing that broth with different parts of the the fat scooping in they just oh they have it down to science oh man the owner Mr atang he's so friendly as well and he's very happy you can tell how proud he is of his giant rib bone meatballs and in Bahasa they call it theaa means the rib bone the rib bone um and so it looks like I mean they take the the beef paste boxo is common throughout Indonesia and it's this beef pounded beef paste which then is formed in meatballs these are the regular sized the regular like little golf balls or little ping pong balls is would be the the typical size for a boxo beef balls but then this is almost 1 kog 1 kilogram of meat onto a rib it's a head-sized meatball with a handle straight up this is like a dinosaur dinosaur meatball almost a weapon a meatball weapon it's huge it's a family sized meatball yeah it's I think it's enough for four to five people oh you just want to pick this up and okay here we go meatball on a rib bone I'm going in you got to put your entire face into it it goes up your nose a little bit m all the beefiness the sponginess the oily juices of the beef just come out of it wow a little bit of black pepper in there I like the texture the garlic and that's so much fun to eat oh man anytime you can pick up a bone it's one of the most rewarding meat experiences you can have but when you can pick up the bone and you have this giant head-sized meatball attached to it which the the beef has been pounded into a paste then reformed into a ball onto the end of the rib that's just so cool I mean what a what a food this is amazing it's so huge you can barely get your mouth around it until your nose just plants into the meatball oh man there's so much textures going on look at the inside of it you've got the the meat paste which is kind of spongy you even might have some organs and some things inside of there to give it some other textures some extra textures I'm going to rehydrate it with some of that extra beef broth and man that soup is so rich and oily when you add that broth and then take a bite just immediately coat your lip lips in this oily beefiness I mean that broth is just straight up all the organs and fat just melted down it's so rich so beefy so much flavor oh that's delicious oh look pieces of skin it's like a waterfall I don't ever want to eat another meatball unless it's attached to dino bone as a handle oh man and as you keep on eating you kind of got to eat your way around so that you don't so it doesn't fall off the bone I think we're getting close to the bone in the center here um and as the more I get to the center there's actually other things I don't know if that's that's cabbage is it cabbage on the inside and there's also pieces looks like there's even pieces of meat straight up pieces of meat inside there's so many different meat textures so many beef parts within this meatball it's like the whole cow on a bone on a single giant meatball okay I think we'll take it off the bone now yeah look oh they're straight up like piece of meat oh yeah there's a piece of meat on the inside a goodie oh and the whole bone he attached so I mean you could just keep on eating at the bone of your sharing it with your whole family you could break it off okay oh oh let's try that inside that's brazed until it just melts in your mouth completely oh it's so tender thank you very much oh thank you thank you the chend doall we having a chend doall in the middle of a a giant me oh we got to stir it okay there's coconut milk I think the pandan noodles and the palm sugar on the bottom okay all right is that good this is what we need in the middle of a meatball something refreshing and sweet oh yeah oh nice that palm sugar richness of the coconut crumb the iciness and the little Pand noodles is really good chend doll and so your shop is right behind the boo restaurant okay so you can come here eat boxo and also have a chen doll while you're at it okay I'm going to take now the the meatball has totally been dismantled from the bone so we're sharing it di in oh look I mean that's like a straight up piece of brisket and inside of that came from inside of the meatball added to my bowl and then I'll try some of the the regular size meatballs and some of the noodles as well got to add on some chili oh yeah I like it with that that sball little extra chili flavor and with a squeeze of lime juice also to to contrast the the richness of the beef and I've got this big chunk of meaty like almost brisky brisky beef going to add on a little more of that sunball I love it with that Sho yeah and I think it's also very popular a lot of Indonesians would they add ketchup Mones and even ketchup even tomato sauce tomato sauce and ketchup Mones these are two very common condiments sauce tomato tomato sauce and also ketchup manise which is like a sweet soy sauce it's also very common to add to your your bowl I might try a little bit of ketchup on and people add this to the soup like that and ketchup too let try the Indonesian sty the Indonesian style way is that good long I don't think I've ever had a bowl bowl of noodles like this with tomato sauce on the inside is that in is that in saaya style or all over Indonesia all over Indonesia oh okay that is good A little bit of acidity from acidity from the tomato sauce the sweetness saltiness from the ketchup Min and then the chili sauce the lime juice you got more of a sweet anded sour flavor going now in your broth I'm not sure you could ever go back to eating a normal meatball after EA eating a dino meatball with a bone handle that's the most fun you'll ever have eating a meatball in your life I mean it's kind of like every part of the entire cow just cut up into different pieces made into different forms shapes textures balls of all kinds shapes and sizes even the organs the innards the fat the skin all boiled into the soup it literally is the entire cow just in different preparation in different varieties man yeah this is a beefy [Music] experience we're continuing with this extreme street food tour in suraya and the next dish that we're going to eat is called kikil sappi and we got here right as they opened so we're in the kitchen now they have a street food cart inside kind of like a inside shop housee street food cart just in case you're wondering what is kikil sappi it is the the cow bones I think the cow ankle bones uh kind of those Trotters of the cows which is made into a soup a thick Rich soup almost like a stew it smells so good and I mean this place is legendary absolutely famous for it uh what a dish that Aroma of that broth that thick oily layer on top the red oil the color of that soup is incredible is all the foot bones the ankle the cow Trotters so they scoop it out wow you can see all that gelatinous bit the the jelly connected the ankle material oh and there's coll there's uh there's other pieces of back here I think there's pieces of skin pieces of gelatin and then when you eat the beef ankle soup you can choose to eat regular rice or L Tong which are the compressed rice cakes steamed in banana leaves so she's slicing some up you get a plate of that that's what I want to eat definitely I love L thong it goes so well together with I mean with everything with s with soup it has a nice texture to it delicious delicious very good it's better to eat uh nasii or L female like L because it's not too heavy oh okay okay men don't like L because full it's not full enough okay okay we've got two different versions this one is the regular version and then we got the extreme plate which includes the bigger Bones full just absolutely loaded with marrow served with straws to suck it out um the tendon the jelly yes the straws look at this look at this piece of tendon that's one single piece of tendon like down the entire ankle let's taste that broth first we have to taste that broth good yeah oh that is Beefy oh you can immediately feel the the jellin on your lips kind of Sticky Lips immediately oh you can actually taste the sweetness of the bones in there which have been boiled and I'm sure some of the marrow has even come out of it as well the aroma of the the herbs in there as well turmeric turmeric probably garlic and shallots this this uh a little bit different uh the color just like Soo oh yeah yeah it's totally different yeah yes exactly oh wow let do a little bit of seasoning limes lime is important lime is very important you got to cut the the richness and here's the sball can I oh oh it's chunky Cann I have a meal without sball so would you put this directly into the soup yeah into the soup or anywhere you want just you want yeah oh yes okay I think we'll just do that for now and then we'll probably add more sball as we as we keep on eating let's go for the bones next let's go for those bones let's do the straws thank you my favorite eating utensil a straw wow you can see the the marrow inside of there yeah it's huge look at the marrow you can put the load it up with broth oh that's a great idea broth fill it up with broth let's add some sambal while we're at it pack it all in oh just you can make a little soup in the bone okay wow oh man oh oh the Nuggets of bone marrow just so rich you're just melt going down delicious and that is an amazing move to add the broth there yeah and you want to just keep loading it up with the broth to try to get all the bone marrow out that you can all the all the little pieces wow wow that's the greatest thing you'll ever drink with a straw oh oh man oh I love how you'll just see people around the restaurant just slurping down with straws and they're not using the straws for cups of cups of water or cups of ice they're using them for the bones oh so you just keep on filling it up yeah booty you are a you're a pro yeah thank you Mom I'm going to squeeze in some lime juice into the bone then going for some sball into the bone and then push that down with the broth oh yes oh yes let it all mix together and then you can kind of Stir It Around yes in there wow amazing oh it's delicious don't inhale too big on that straw those chili fumes will go all the way to the back of your throat oh I love it okay that bone marrow is absolutely incredible let's move on to try some other parts of the ankle okay I'm going to try it with the with the soup with the the L Tong this time and I got lantong and I got white rice as well m mhm I love lantang Yeah compressed gummy fragrant delicious and I have to try that tendon okay here it keeps on coming the jigglin of this tendon it literally is a tendon like you can see it going all the way down the ankle of the cow you could bungee jump with this tendon we both got a a half a foot of tendon yes same size you have to go vertical booty vertical that's a straight up slip and slide in your mouth oh man oh tenderness amazing we got to NW on that the bone they also have all that gelatin yeah all the gelatin gelatinous but again that's cooked so soft and tender oo I'm driving the juices uh but that's all the connective tissue The Joint the the connective jelly oh I just splattered in my eye oh thank you I'm okay good one eye down but we're going to keep on eating definitely when you eat something this jiggly you need to be careful of splatter oh and it's so worth it okay next up this is a good piece yeah it's a good piece it's from the from the foot as well kind of curled up I Halloween M Halloween oh wow that this is like straight up C has a crunch to it gelatinous multiple dimensions of texture but yeah what a dish uh and another amazing place and I think the Highlight is the bone marrow just sucking it out with the straw filling it up with the broth the Sall squeezing in that lime juice to balance the whole flavor then yeah come here for the bone marrow kikil sappi water spot we're moving on to the next extreme Indonesian food inaya budy highly recommended it he said he loves to eat this where are we at now uh we are at uh special BL suraya hajipur this is a legendary food Ina what are what are they famous for they are famous for eill okay and before we eat they've invited us to go see the live eels so they bring all the eels uh to the shop they're ready to be cooked but they keep the eels and they raise the eels at their house which they said it's just a a really quick motorbike away so we're going to go see the live heels first ow oh yes what did you say is your name uh my name is Angelina Angelina okay cool very cool to meet you and you're the granddaughter yes of the owner the who started it uh my grandpa started the business okay since 18 since 1986 wow okay and the first shop was located in a traditional Market here Pasar abang okay and then they moved there in 201 or 12 okay but still still this is the original shop now yes this is the original shop okay the fastest way oh I see because of the U-turn yes okay okay I the eel shelter okay nice the water is being changed okay two each like two times a day okay so uh in the morning before we put this in our tanks like this and we get them to our store we change it first to water and then at night before we close all of this we change it again how many eels is this right here do you think um I don't know maybe about like 100 kg okay about 100 kg 100 200 you few thousand eels in there yes probably probably we have a pool of the fresh eels and at the restaurant they sell about 130 to 135 kilos of eels per day and she just said that it's about 8 to 10 eels per kilo so you can do the math about how many eels that is per day we're in the eel kitchen right now so they have all the eels cleaned diced ready to go in about a couple inch slices then before he deep fries them they go into this marinade oh man nice they get a nice dunking this juicy marinade and then into the oil okay um and then directly into the hot oil it just balloon up puff up and then he kind of has a two twart process where they they fry in one oil and then transfer to the next walk for the finishing process in here hi eel is fried and ready and she's going to you I mean you need to have sunball when you eat eel so she's about to make a fresh batch of sunball for us shrimp paste s okay yes then we've got chilies and tomatoes go in oh yes so this one is for the spicy sunball there were like 20 chilies about 20 chilies on the spicy sunball ah okay Al so this one is for us with a special sauce oh and the eels go in oh some giant giant yeah giant cloves of garlic gets smashed into the oil oh nice and then the eels going in ohome that's a really quick fry okay I love the process the combination the sunball and so you can order your level of spice in the sunball and it goes onto this clay plate uh kind of makes the base and then your choice of eels goes directly on top of that sball served to you with some huge cloves of deep fried garlic as well man the aromatics are incredible oh wow what a dish hoody let's go together let's start with the the crispy one these are the crispy eels crispy eels and grab some of the sambal as well grab some of the sambal onto the rice got to get those cloves of garlic I love how there's such giant cloves of garlic as well and the bones oh but you can already see the how tender how juicy and oily that that uh eel will be take take a little yes and oily right mix it with the rice and we got the different side dishes as well it comes with cucumber and it looks almost like lemon basil yeah lemon basil lemon basil okay all right oh man booty thank you that's right amazing wow it's tasty very good very good yeah the eels are so buttery and creamy and oily those huge cloves of garlic give it so much flavor and Aroma and then the sambal on the bottom with that tomato with the chili wow really really tasty I try the next one this is the the less crispy and this is the the extra spicy spicy extra spicy SBO okay a lot of that sball piece of the garlic even the garlic is soft yeah yeah the garlic has so much flavor too it's very aromatic yeah oh I love the eels wow yeah okay this one is so good yeah they're both good delicious okay that one though with the extra spicy sbal with the more garlic with that special sauce and seasoning and the eels are not as crispy they're more more you've got more of that uh jelly creamy oily fattiness of the of the eels without being crispy amazing that's amazing yeah I think which one do you like better I I think I like this the the softer eels yeah I think so it has a more of a a punch of flavor yes I mean this restaurant totally specializes in eel they're eel Specialists and I love how they toss in the entire head of garlic Peels and everything just smashed and fried in that oil oh man this is so tasty unbelievable flavor and when they when they serve it like this in these clay clay bowls with a sambal on the bottom the oils from the eels just kind of absorb into that sball and kind of mix making it into that sauce you can never have enough of that Sall so rich oily creamy a burst of saltiness and then they do have some some garnishing vegetables so you take all the the leaves of the the lemon basil off oh man lemon basil that just gives your your mouth this entire refreshing citrusy taste Aroma M man I love lemon basil it's so aromatic these e are absolutely Sensational and I love how you do can choose your different texture deep Friess but that sball is just what makes all the difference what a combination it's so so addictive wow that was tasty so good thank youii man highly recommended especially if you love eels this is a place you're not going to want to miss when you come to suraya and the suraya style of making these eels with that Sall outstanding so tasty but the tour continues and we have another place that we're going to that is an extreme food that's famous late at night oh we we drove over to North suraya and we're here to eat a dish called Nasi babat and look at the crowd wow look at the queue booty does this place always have a queue always always every single night every single night every single night this is not long queue this is a short que T in the dinner time until oh it will be all the way to the to the next street back there but packed packed everyone waits in line they serve out the rice and then uh I mean there's so many things going on this is like a whoo the rice a fresh batch of rice is ready this is like a Disneyland of food so many things here's a fresh batch of the rice there's rice but I think there might be corn inside of the rice as well you can smell a sweet corn Aroma he's adding in a new fresh batch okay is this the one the babat yes okay this is the babat this is the babat babat okay oh so it's a mix mix of organs okay speaking English okay no problem oh yeah wow oh that smells so good so wow fried lungs it looks like fried lungs I think the dish we came here to eat and the dish that everybody comes here to eat is called Nasi babat and babat is the cow uh stomach and so they deep fry the cow stomach along with some of the other organs like intestines like lungs um and they mix it you get I mean you smell the spices definitely black pepper in there maybe some turmeric in there I think that's oil which is bubbling up so they deep fry it all and then you get corn rice to go with it and then you can choose some other sides some other toppings some defin some sambal to go with your meal as well but that's the main dish frying there the cow stomach that's what we came to eat what everybody comes to eat bot there's just action happening all over the place things pouring in I love the action the energy I love everything about this place already this one is cooked already okay that Aroma the pepper in there this place this place is absolutely amazing oh I love the action the energy the friendliness and just the style but it's all about the cow organs here which are deep fried marinated served over corn rice and this place is extremely popular budy was also telling me that this dish is originally from Madura yeah this is originally for Mad okay okay and it's very popular oh nice the drinks have arrived okayi and we are balancing on a small little wooden bench uh nice a nice a nice uh stainless steel table and they hooked it up with some extra extra sball with a sball oh you got to go for those organs the cow the the stomach yes with the sball oh yes okay oh yeah there's intestines in there too all right booty oh oh wow oh it's so tender so tender hour they cook it for 12 hours cooked for 12 hours and that's before it deep fries yeah before it deep fries and the spices on there the pepper I taste a lot of pepper yeah and I mean when they were frying it I could smell the black pepper but it's just like so vibrant with black pepper I'm sure there's some uh turmeric in there to make it yellow the chilies the garlic wow okay now I know why everyone's here that flavor is just it's so good yeah and it's not even like chewy or rubbery at all it's just so tender so tender that melts in your mouth wow that's tasty and so you can kind of mix with a crunchy crunchy fritters oh you got intestine next okay intestine next got to get some sunball on there for the intestines oh wow man what's amazing about all the organs are they're not irony they're not g tasting they're just so tender so peppery and I'm sure that has to do with the spices the way they've cleaned the organs man and frying and I mean boiling and then frying but such a clean but oily delicious taste wow that's good and you got so many different textures in here too oh yeah find the shrimp in here and pick it up maybe it's easier oh yeah really crispy a little bit oily and you got that fragrance of the shrimp especially with the shell on it giving it that extra condensed flavor of the shrimp man so many different textures okay next up for the the piece of lung for more of that lung now m I mean even the lung is so tender yeah tender slightly spongy again absorbed all of that black pepper all of the oiliness the Friess so we've got the oh oh you can feel how blubbery it is yeah it is jelly it's so sticky so much collagen yeah you actually have to pick that up okay this is the the cow skin but from the the hoof yeah from the hoof like the cow chods oh yeah that's just so so jelly so tender literally has the texture of Jello-O in your mouth I think my favorite thing on the whole plate the stomach the stomach is so good and again the flavor of the pepper yeah it's so addictively tasty incredible what another just extraordinary meal in suaya in Indonesia the flavors the chilies the sambal the components all together on one plate just makes it so special so such a well-rounded meal that was outstanding and what a day of extreme Indonesian food in suraya I'll have all the information in the description box below everywhere we ate and a huge thank you to my friend booty uh for arranging everything and for taking me around and thank you for watching this video please remember to give it a thumbs up leave a comment below I'd love to hear from you and if you're not already subscribed make sure you subscribe now for lots more food and travel videos and also make sure you watch this entire suraya food Series where we're eating some of the best Indonesian food in suraya you're not going to want to miss it good night

Channel: Mark Wiens

Views: 903,896

Keywords: Indonesia, Indonesian food, Indonesian street food, Mark Wiens, Mark Wiens street food, Surabaya street food, Surabaya food, food, Indonesian best food, best food Indonesia, best Indonesian food, extreme Indonesian food, Kuliner Indonesia, Kuliner Surabaya, bakso, Indonesian bakso, Indonesian meat balls, nasi babat

Id: Ck_0eNjCQx8

Length: 36min 42sec (2202 seconds)

Published: Tue Dec 05 2023