we're in Yogyakarta on the island of Java in Indonesia
this place is street food paradise and we're here to eat so let's get food
hunting for this video
Yogyakarta the cultural heart of Java is a street food
of paradise this is the eighth video in our nine part video series from Indonesia
in this video we're taking you into the heart of Jogja's neighbourhoods to where
the locals eat, watch out for traditional foods like jenang and gudeg, smashed
fried chicken and Kopi Joss charcoal coffee, you don't want to miss this video
get ready for some mouth-watering food
I'm Thomas and I'm Sheena and we're
Chasing a Plate, we hope you're hungry let's eat!
Yogyakarta or Jogja is it's known by the locals is the cultural hub of Java and
it's so tight in these alleyways so it has a really really rich food culture and so we're
starting our food hunting today at the local market and local markets are some
of the best places to eat traditional foods and we're here to eat something
called jenang which is a type of porridge so let's go and get some
in the corner of this market there's a really famous jenang seller now jenang
is a dish which is made up of sweet porridge so let me talk you through what
it is, so you can see here there's a number of different coloured porridges this
white one here is called bubur sumsum and it's made up of rice flour, coconut
milk and then it's flavoured with pandan leaves, this pink one here is called
bubur Mutiara and it's made up of sago, it's quite sticky as you can see and then
we've got this brown one here which is bubur grendul and it's made up of
rice flour again and it's brown because it's got palm sugar in it and then
there's this other lighter yellow coloured one I'm not sure what that one
is called but again I think it's made out of rice flour and then at the end
after she'd put all of the buburs into the coconut or banana leaf she then
poured I think it was coconut milk, coconut milk mixture over the top and
it is served in such a beautiful vessel so this is called a Pincuk this
woven basket and so it's got you've got the woven basket and then the banana
leaf on top and then the food inside so let's just taste this thing it is
slightly warm to the touch and it's really sticky looking
all right let's try and get a spoonful which has got all of those different um
porridges in it oh it's really sticky and gluggy
mmmm whoa, that is tasty it's really
really sticky, it's gluggy but it's got a beautiful
silky texture and then it's just a little bit sweet that's really good
let's go for another bite, so you can see here there's a couple of balls in
that brown porridge and that's made out of rice flour so it's like a
glutinous rice flour dumpling, let's try one of those hmm it's all in my hair
all over my face, hmm it's really good the dish is a really great balance
between savoury and sweet, it's not overly sweet it's not overly salty it's just a
perfect combination and you can get all types of jenang there's something like 20
different types of combinations so this is just this seller's combination and it's
not just a really popular, traditional breakfast food, it has a lot of symbolism as well in
Javanese culture so jenang is often presented at certain festivals and
ceremonies so it has a real cultural significance this is
pretty amazing and her setup is awesome as well so she's in the corner of this
really local market, she's seated up on this sort of raised platform and she's
got these big, big pots filled with all the different
porridges and she's just got ladling them out into the pincuks
and everyone is just tucking in it is delicious
we've left the market to hunt
down one of Jogja's most famous foods and that is gudeg and gudeg is
a dish which is made from young unripe jackfruit that's been stewed with palm
sugar and coconut milk and it is a really traditional food here in Jogja
and the stall that we're about to visit has a real history so Mbah Lindu who
founded the stall she founded it in the 1940s and she's now 98 years old she
doesn't run the stall anymore her daughter does but she still cooks all of
the food so I am super excited to eat this really historical, traditional dish
this place is really popular, we've got here at quarter to 10:00 in the morning
so this this dish is served all through the day but we're having it for
breakfast from this stand and they're already ran out of rice so we have all
the important bits but we don't have any rice so look this is the gudeg, this is
the young stewed jackfruit and it's brown because it's cooked with teak leaves so they've all
bleached out into the dish and it really it just looks like pulled beef so it
looks like meat but it's just jackfruit so very young jackfruit so
because it's a it's a young jackfruit it's obviously very firm so it's not
ripe so it's held a lot of texture and that's how it's broken up into these tiny
little fragments that make it look like a piece of slow-cooked meat that's been
pulled and then to go with it we have krecek which is a beef skin so there's
beef skin there you can see it's kind of gelatinous where that skin's cooked in
the liquid there's some little bits of tempeh so there's some tempeh hiding in
there which is some fermented soybeans and looks like a bunch of chilli and
there's also some stink beans hiding in there some petai I think they're called
then we've got an egg so a braised egg and I think the egg will be braised in a
palm sugar so they really like their sweet food here in
Yogyakarta or Jogja so they braise those eggs in sugar
all right I want to
have the star of the show first so this gudeg, this is the jackfruit
mmmm oh that is a flavour sensation
it's really soft so it looks kind of dry I think it looks a little bit dry and it
looked like it's gonna be a little bit crunchy but it's very, very moist and um
really soft ohhh it's really sweet too, that is good it's really sweet it's got a little bit
of um not a little bit quite a lot of sugar it's quite sweet actually
um oh that is good now let's let's mix it in so we'll have some of this beef skin,
chilli and some tempeh in there, let's get those both together
oh man, oh, mmmm, that is delicious
so that tastes quite a lot like those stink beans which have a beautiful sort of
fresh earthy flavour, they're called stink beans but they don't taste stinky or
smell stinky they just make your, your wee stink when, after you've eaten
them so there's no stink going on oh that's really spicy oh that is good
that has a slow burn spice it's just hit me in the back of the throat that is an
incredible mouthful I gotta rip into this egg as well so ohhh it's quite
quite tough the egg, let's rip that in two look at that
all that colour's gone right through it let's get a bit of everything
whoa that is spicy, that's really hitting me in the throat that is good, that goes
really well with the sweetness of the dish
oh that is delicious, delicious that's really good, I think that um I think the beef dish might
have some sort of fish in it some sort of fermented fish it's got a beautiful salty
fishy flavour that just pops through all that spiciness, this is delicious
Thomas has just been raving
about this gudeg so let's just give it a taste
holy moly I've gotta say it doesn't look overly appealing like it looks tasty but it doesn't
look like it'd have a lot of flavour but it is incredible, it's so tasty it's very
sweet, the texture is so interesting like it's almost like Thomas says, like meat
it's got a lot of texture, very loose though and moist and then that, I got a bit of that
krecek with that mouthful, some of that beef skin and that's got just a beautiful
spice, it's just a really rounded spicy chilli heat this is sensational
we definitely
came at the right time for this one, so they're just packing up the stall now so
we're still finishing our plate of food, she's all done all done so I'm so glad
we got here in time because that is a sensationally good plate of food
look the stand doesn't even exist anymore so they whip out all the tables the
sign's gone, so that opens at five o'clock in the morning so that's why we
got the last of their food coming here at about 9:45 a.m, unreal if I was
staying in Jogja I'd book one of these hotels right here
by the stand so I could have that for breakfast every day, unbelievably good
food
if you've watched our videos in the past you'll know that we're all about finding
the best local food in the cities that we're traveling in and so we have
jumped in a Grab car and we've come to the other side of town to find another
Jogja favourite and it's called ayam geprek which is smashed fried chicken
with sambal or chilli sauce
alright so you load up your little basket with
however much rice you want so I'm gonna just pile on a huge heap of rice
and then there's a bunch of different food so I can see some tofu, some tempeh
and then some vegetables and then the fried chicken
so you can choose your own act cut of fried chicken and the thing with ayam
geprek is they make the sambal or the chilli sauce first so you get to
choose how many chillies you want in your Sambal, we opted for three and then they
smash up those chillies in the mortar with a pestle and then they add the
fried chicken and then they just pound it, smash up that fried chicken so it mixes in
with all that chilli and oh my gosh it looks so good
I'm a huge fried chicken fiend so I'm super excited about this ayam geprek
and so you can see that he's completely just smashed it up the meat has fully
separated from the bones, I got a drumstick and also a chicken
wing and the crispy batter looks really really good and I asked for three chillies
so it'll be interesting to see how hot they are I'm just going to get a bite of this
chicken and then also some rice, so I got rice and also a big pile of the chayote
which is a vegetable it's from the gourd family
that's really, really good
the chicken is so tender, it's got a real beautiful flavour and then that chilli
it's quite a sharp spice I think three's enough cause they're quite fiery hmm time
to get another bite, so more of that chicken and that batter which is really
really crunchy, get some rice and I might add some of that vegetable on top as well
ohhh that's like a massive bite
oh that batter is super super crunchy and that vegetable is very soft it almost is like
like a melon, it's got a really soft texture just melts in your mouth almost
oh this is good it's going down a treat
the next stop we're making is for a cup of coffee but don't tune out because
this is very unique it's not as boring as it sounds this is gonna be a pretty
cool cup of coffee
this cup of coffee is called Kopi Joss and it's super super unique in that
they put a huge chunk of charcoal in there so he made up the, the coffee
pretty just standard sugar, bit of coffee powder, hot water and then he
dumped in a piece of boiling hot charcoal that came straight off the fire
the fire that's being used to to heat all of their hot water for their drinks, dumps
that charcoal in, it just starts absolute fizzing because obviously the
the charcoal is a lot hotter than the boiling water that's just gone in there
so it's just sort of super boils really quickly the top part of the coffee and
what it's meant to do is pull out all of the acidity so take away that acidity
from the coffee you're meant to leave it in for about a minute and then take it out
I assume if you leave it in too long it will probably start to taint the coffee
and not be so good so I'm gonna take this out now you can see that so it's
just wood charcoal I've got a couple of bits in there and charcoal's a pretty
amazing substance actually, it's used by hospitals a lot to take poison out of
people so if you've had a drug overdose or if you've been bitten I think by
something really like poisonous, it drags poison out of your body we actually
carry charcoal with us for if we have stomach upsets while we're traveling
because it pulls the poison if you take charcoal tablets so this is probably
kind of good for you too it's like meant to be good for your tummy it's boiling hot
hmm it does have a sort of a earthy taste
it's really hot I can only take tiny sips, but it's quite sweet he put
not too much sugar we just got him to add a little bit of sugar it's definitely
it's not acidic at all it's a little bit sweet it's got a sort of a an earthy
burnt taste to it and then just really taste like a coffee, I mean it's not
groundbreaking different in its flavour but it's super super interesting and it is a
very unique way to be serving coffee
that was a great food day here in Jogja this is one of three videos we
filmed while we're here and we've filmed another bunch of videos all over
Indonesia so make sure you check those ones out, hit thumbs up on this one if
you enjoyed it and hit that subscribe button for more content cause next up
we're heading to Korea, thank you so much for watching, the food scene in Jogja is
just amazing and we are loving finding all of the local hidden gems, hit that subscribe button
like Thomas said so you don't miss out on more content thanks for watching and we'll
see you next time jumpa lagi (see you) and check out our Patreon page if you'd like
to support more content like this one, jumpa lagi (see you later)