The Ultimate Indonesian Food Day Trip – HUGE Nasi Liwet Feast!

– This meal of eating alltogether is called a Botram and it helps to kind oflean over so you can get a lot of food into your mouth.

(speaking foreign language) The flavors are just insane.

(island music) Good morning everyone its MarkWiens with migrationology.

com in Jakarta, Indonesia.

Today Ken and Gratiahave invited Ying and I to go on a family trip withthem to a place called Punchak.

(inspirational music) We are driving towards Bogor, which is about 30 minutes toan hour depending on traffic but this morning, trafficlooks pretty light, so we should be there pretty soon.

(inspirational music) Made it to Bogor and we kindof drove through the city to the other side andwe're still in the city but it feels like countryside here and our first stop we are at a place that serves Laksa Bogor.

Oh not noodle okay.

– Rice noodle.

– [Mark] Rice noodle okay.

– [Man] And it's been fermented.

– So she puts rice, cakesin the bottom of the bowl and then a bunch of beansprouts and then rice noodles and then after that.

Also that's the Laksa curry sauce.

It looks very thick.

That looks awesome.

Oh I think I can smell some ginger and maybe tumeric in there.

That steam smells amazing.

(engines whirring) I got my bowl of Laksa Bogor and there are actuallyrice cakes on the bottom plus the noodles andthen she added in a bunch of bean sprouts and some vegetables and then she topped itwith some other seasonings and then added in the curry sauce and then on the top is some shreddedcoconut, which has been, it's been cooked, stir-fried? Oh deep fried okay.

Oh that is wonderful.

It has a really fragrantginger, maybe ginger, and lemongrass kind of flavor to it and then also that coconut.

The coconut really comes in nicely.

Oh that's nice.

It's kind of a, kind oflike a sweet herbal flavor.

Okay they also have someSambal, which you can add.

I'm gonna try some of this Sambal.

And I think that isrice cake on this bite.

Mmmm, yeah that is aspicy Sambal actually.

Oh yeah.

It is spicy and a little bit sour and it's very popular to eatthe Krupuk, which are crackers with the curry and so I havereached the bottom of the bowl and you can dip it intoall that rich coconut milk curry sauce.

Oh that is good.

The cracker is really crispy but then it just kind of soaksup all of that curry sauce.

That was really good and amuch different type of Laksa, a much different mixture of ingredients than any other type of LaksaI've ever had in Malaysia or Singapore.

Hello.

We just drove down thestreet just a couple minutes and we are at our nextfood stop, which serves, it's called Toge Goreng, which is fried bean sprouts but it is some kind of interestingdish that is very famous from right here.

They are cooking over a wood fire and then there is a bigbowl full of bean sprouts.

Okay so he first grabssome, oh some rice cake and then he's gonna go in for some, he chooses some of the bean sprouts from the boiling waterthere so he puts them onto the rice cakes.

Oh and then he's justgrabbing a handful of noodles, just quickly blanching themand then into the bowl.

And then he dumps out all of the water.

And then on, I think that's some tofu and then he goes on with some, I think it's soybean sauce.

Oh and something in a Heineken bottle.

These guys are so good at what they do that I bet they couldmake this entire dish with their eyes closed.

They do it so rhythmicallyand so expertly.

I just got my bowl of the dish and although the nameis fried bean sprouts, it's actually not fried at all, it's boiled bean sprouts orjust blanched bean sprouts with a bunch of different ingredients.

And then they also servedsome Sambal in the spoon so I will just sort of mix it around.

I guess I gotta, I gotta trysome of those bean sprouts and some of the rice cake.

Mmmmmm, oh yeah.

That has a very unique flavor.

I think from that fermented bean sauce.

Yeah it has a little bit ofa fermented flavor to it, definitely, kind of, not quite cheese but starting to get to the cheese flavor and then it's kind of sweetand salty at the same time as well.

And then those beansprouts are really crisp but then you've gotpieces of soft rice cake and silky soft tofu as well.

That's a very interestingmix and a lot of textures going on.

Definitely the key to that dish is the fermented soybean sauce.

That's where most of theflavor was coming from and they said that they grill the soybeans right here in this area.

That's where all the flavor was and then the beansproutsand the other tofu and the rice cakes justkind of give it some body and some texture.

(inspirational music) Hello.

We have just arrived to thecountry home in the rice fields and this is where we're gonnaspend I think most of the day just relaxing here andenjoying the countryside.

It's really beautiful.

We are in the rice paddy fields.

Oh I didn't even know.

This is a Durian tree.

I'm standing rightunderneath a Durian Tree.

I was just walking around.

I didn't even realize Iwas standing underneath a Durian tree.

(clucking and chattering) – [Man] The round one is Misro.

– [Mark] Misro.

– [Man] The long one is Combro.

– Combro.

And it's deep fried somekind of cassava fritter.

Mmmmm.

That is really crispy and thenkind of gooey in the inside and then in the middle isI think it's soybean right? It looks like minced meatbut it's actually soybean.

Oh that's delicious.

This one is supposed to bethe sweet one called Misro.

It tastes kind of likehoney but it's palm sugar.

And now having some coconutwater and coconut meat straight from the coconuts.

These are young coconuts, so the meat is very soft.

And I think these came from a tree right around here somewhere.

Coconut is one of thegreatest things in the world.

Oh that's just pure butterycoconut and it's not too sweet, but so creamy buttery.

Oh man it's good.

And that coconut meat is soyoung that it just dissolves as you eat it.

I am loving this place.

It is a fruit paradise.

There are rice fields but thensurrounding the rice fields, there are Durian trees, there are guava trees, banana trees, there areI think a Rambutan tree.

What else did I see? There are some berries, unidentified berries, but lots and lots of fruit.

This is a beautiful littlejungle, rice paddy paradise here.

And I think we are on ourway now to go to a place where they are harvesting honey.

(mysterious music) we just took about a 15minute drive from the house to an area that is home to a bee farm and this area is famous for honey.

(mysterious music) At first we walked through the village but now we are really gettingout here into the rice paddies and into the mountains in a valley.

It is gorgeous walking passed the river.

Hello, hello.

Lots of friendly people.

Yeah, wow and even the air is much cooler and not nearly as humid.

There is a mountain breeze.

I am loving it.

– The food will taste somuch better after the walk.

– Oh wow.

(speaking foreign language) (chattering) We got a good look at thebees but unfortunately is not here, whoa there's a bee.

We made it back to the village.

I think we're gonna driveback to the house now and I think it's time for lunch.

(chattering) We just arrived back to the house and we are sitting downfor a Sundanese feast, which is food from this region.

This meal of eatingaltogether is called a Botram and they put down a couple banana leaves and then spread rice outinto the entire middle just filling the middle of the banana leaf and then there are side dished all around.

This is incredible.

So all the rice is here in the middle.

So you can grab some riceto put onto your portion of, my portion of the banana leaf right here.

And I just took a coupleof, these are Jengkol beans, which are similar to stink beans and I really love Jengkol beans, I'm gonna take a bite of that immediately.

Oh she is serving me someof the banana blossom, banana flower curry.

I love Jengkol.

That's like a giant stink bean.

Because it's cooked it iskind of a sticky texture.

If you eat them raw, they are crisp.

Oh man, that is marvelous.

How is it man? – Jengkol is one of thebest things on earth.

– [Mark] Yeah I agree.

– When people say it isstinky, I don't get why.

– This is the bananablossom with some shrimp.

Oh and that rice is really good as well.

That rice.

There are little fish.

I don't know if you can see, but there are little fried fish all mixed in with the rice.

And that gives it a reallywonderful fish fragrance.

Dude this food, oh thank you man.

I'm gonna grab some of this Sambal.

Oh yeah.

Oh pea eggplants okay.

The way the rice isprepared with bay leaves and with spices and is therecoconut milk in there too? – [Man] No, no.

– No coconut milk.

Okay so it's just spicesand herbs inside the rice.

It's called (speaks in foreign language) and oh yeah and that's withthe dried fish as well.

The crispy, little crispy dried fish and this entire meal is ridiculously good.

I've got so many things going on.

I dug into this piece of grilled chicken.

There is a fried catfishand so many different types of Sambal as well.

Oh man it's just insanely good.

This is a Sambal withchilis and there are little, there are little pieces ofstink bean in here as well.

And it's just extraordinary flavors.

And it helps to kind of lean over so you can get a lot offood into your mouth.

The flavors are just insane.

I just got this little fried eel.

It looks like a littlecobra and it's curled up and it's deep fried andI will add some of this, this stinky bean Sambal, which is really good.

Alright, maybe I will break him in half.

Oh yeah it's just solidly crispy.

I'll eat that head first.

Mmmm, yeah it's just solidly deep fried.

It's crispy and then all thatflavor is in that Sambal.

Oh that's spicy, slightlystinky bean flavor.

It's wondrous.

The food is so incredibly good.

The Jengkol beans in particular, actually everything is good but the Jengkol beans arejust unbelievable actually.

I just stood up to wash myhands and I didn't realize how full I was sitting down leaning over but when I stand up, oh man.

I am feeling full.

And I'm soothing myselfnow with another cup of fresh coconut water.

Oh man, that was seriouslyone of the most remarkable meals both the food flavorand also the atmosphere and the style of eatingwith the entire family.

This has just been anincredible meal experience.

When you're eating off ofa communal leaf like that, you never, you can't reallytell how much food you ate until you're stuffedbecause there is no plate to like see and judgehow much food you eat but you just keep on eatingand grabbing and eating and grabbing and one of theladies just kept serving me more and more food and I welcomed it and that was seriously justan incredibly remarkable meal.

(rooster crowing) (mysterious music) That little eel that Ijust ate is right here.

(speaking foreign language) There's a hook attachedto it and he has a little piece of shrimp or something on the hook and then he puts thatstring down an eel hole and just waits and hopes it bites I think.

And he already has a couple of them.

(water flowing) Okay, guava.

That's good.

– This one is nice.

Ohh look at that.

– We are walking throughthe rice fields searching for some Pomelo.

– Pomelo.

– Yes, Pomelo.

Okay, we have come to the Pomelo tree.

This is the full Pomelobut it's been peeled.

It has a pretty thickskin and then pith on it.

And then this is the fruit inside.

It's actually, the actualfruit inside is quite small, almost like an orange size on this one.

And you typically the skin isso thick that it's hard to eat so you peel off all the pith and then you just eat allof the, the fruit inside.

Whoa, that's sour.

It's the type of sour thatmakes your teeth kind of hurt instantly but I love it.

So sour, but juicy andcrisp at the same time.

And there is something soamazing about eating fruit that has just been picked offthe tree just minutes ago.

It just started raining.

(rain trickling) – [Man] So the first shot, you cannot hit it right away.

You have to bounce it off the wall.

– Since it's raining, we getting ready to play a traditional Indonesian game.

It's like, it's kind oflike billiards, like pool but it's just with your fingers.

And it's just a small square board.

– [Man] Just bounce it off this thing.

– [Mark] You flick it or you? – [Man] Yes.

(speaking foreign language) – It's really an addictive game.

We just sat there for and hour and played and the time went by really fast.

We're gonna head intoBogor now I think to eat and then after that we'regoing back to Jakarta.

(inspirational music) We made it to Bogor andwe're gonna have dinner at a restaurant called Ampera, which is a Sundanese restaurant.

Oh so can he just go through the buffet and choose whatever you want.

– And then they cook it again for you.

– And they have all thefood in buffet style but you just go through with your plate and choose the differentitems that you want.

The dishes are all preparedbut when you order them, then they will reheatthem, either deep fry them or steam them or whatevermethod of cooking that they used to prepare them, they will reheat themthat way and then you eat everything with rice and Sambal.

So what I really wantedto try for Sundanese food is pepes and pepes arelittle packets of either, it can be a mixture ofdifferent ingredients all wrapped into a banana leafand I think these are steamed and as soon as I openedthat you can smell the aroma of herbs coming out of there.

This is chicken one? I think it's chicken.

It looks like chicken orit looks like chicken.

Yeah, it's chicken.

That has a really herbal flavor.

Oh man, maybe it's that bay leaf coming in there really strongly and then also, it has kind of a clove flavor.

I'm not sure if there are cloves in there or cardamom or something along those lines and then really aromaticand then just really herbal.

They took the whole stink bean pod and deep fried the entire thing and then they sliced it in half so you can have easier accessand you should just be able to just pop these out and ithas a little skin around it.

Yeah.

Just natural vitamins.

Oh, those are pretty strong as well.

Oh yeah.

I'm gonna take the nextstink bean and dip it into the Sambal, dip itinto that chili sauce, the rice as well.

Okay this is the originalclassic with fish and it's a little, is it a mackerel.

– [Man] Yeah I think so, mackerel.

– oh, let me take a piece of that fish and grab some of that.

It looks like coconut down there on you have that stinkbean on my plate still.

Wow, that fish is really really salty.

Wow, extremely salty.

I think that's just a pure salted fish.

The fish pepes was just too salty but I think it's becausepeople would normally eat that with a bunch of rice, a wholeplate of rice and just one little bit of fish.

So, that was too salty forme but the overall food was really good.

We are now heading back to Jakarta.

(inspirational music) The better oh, we're going down here.

(speaking in foreign language) we made it back to the big city, Jakarta.

But before we go back to our hotel, we are just stopping for a quick dessert along the big road.

– [Man] It's Wedang Ronde.

It's a ginger soup base.

It's sweet and it has tapioca balls.

This is a regular one.

This one has peanuts in it.

– [Mark] Okay, and then what is this one? – [Man] This one is called Sekoteng.

It is basically the same soup base but they have like differentkind of stuff in here.

All kinds of stuff, stuff I don't even know.

The jelly like small.

– Oh you can smell that aroma of ginger steaming off of those bowls.

That ginger is so soothing on the throat.

And then that little dumplingis filled with crushed peanuts so as soon as you bite it, it's kind of sticky and gooey, but then as soon as you bite it, it's like a burst of peanutbutter that comes out.

Okay next one, some of these jellies, it looks like that's some kind of grain.

– Yep, it's called Jelly Jelly.

– This one is the same ginger soup but then these white thingsare a type of palm fruit that is similar tastingand feeling to coconut but more gelatinous.

But it's kind of a similar, yeah it's a type of palm fruit and so that is the main ingredientinstead of the dumplings.

Yeah, I like this as a dessert because of that strong ginger flavor.

Ying and I just made it back to the hotel.

That was a fantastic day.

The highlight being thatfamily feast for lunch.

That was just a once in alifetime meal to never forget.

I wanna say a huge thankyou to Ken and Gratiana as well as her entire family.

Thank you very much for inviting us.

Ken and Gratiana alsohave a blog and Instagram and they also post videos on YouTube.

I'll leave all of their linksin the description box below.

Yeah that was just a great, great day.

So that is the end of this video.

Please remember to give thatthumbs up if you enjoyed it and also make sure yousubscribe for more food videos.

Thank you again forwatching and I'll see you on the next video.

(tropical music).

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