(upbeat music) - [Trevor] This is like
death level chili.
And you can see how the catfish curls up.
And as it's bubbling,
you can smell the galangal and the chili.
And the food in Jogjakarta is famous for being sweet,
but I think this is definitely gonna be real spicy.
Alright check it out guys, it's Trevor James.
We just flew into Jogjakarta here.
Indonesia, central Java, world famous Javanese street food
and I am so pumped 'cause today we're bringing you for the
ultimate Javanese, Jogjakartan street food adventure.
Let's check it out!
If you love spicy food, get ready.
'Cause today we're bringing you in for the
world famous death level spicy stewed catfish.
And going for five insanely delicious street food joints
in Jogjakarta, one of Indonesia's
most famous food cities in central Java, let's eat.
This is it right here guys,
the reason why we've flew into Jogjakarta, the gudeg.
Been really excited to try this.
Hi! - Hello.
- Oh!
Ayam, gudeg?
- Yeah.
- Wow look at this guys, this is the gudeg.
Jogjakarta,
gudeg lindu?
- [Street Vendors] Yeah.
- Oh beautiful, so look at this guys.
We have the ultimate set
of gudeg here.
Which is chicken and a coconut stew and a young jackfruit.
This is just incredible, look at this guys.
Rice on a banana leaf, ayam?
Okay and tempeh. - Tempeh.
Oh and this is the tempeh.
The soybean and the young jackfruit stew, with palm sugar.
Oh and it's beautiful.
- Sayap? - Oh sayap, okay.
Chicken, ayam?
- Yeah, chicken ayam.
- Oh ho, and it smells so sweet.
Oh wow.
This is the cowskin sambal.
Oh with tons of chili.
Beautiful!
- Yeah.
- Beautiful.
- You can sit here. - Sit here, okay.
And here it is guys, this is just pure beauty.
The gudeg, look at that!
Absolutely gorgeous, that is the fatty krechek.
Cowskin in a sambal, look at all those chilies!
That is intense.
And then we've got the ayam, the chicken in the ultimate
coconut, palm sugar, galangal, candlenut stew.
And then it's served with
a huge chunk of tempeh, soybean product.
And the ultimate young jackfruit, unripe jackfruit stew
and this all smells so sweet.
We're just gonna take a bit of that krechek, and a bit of
that young jackfruit stew, it smells so sweet.
This is the city of gudeg here.
And we're just gonna scoop it down.
Mm!
Oh!
Wow.
That is sweet!
It almost tastes like a.
It tastes like a palm sugar jackfruit, with coconut.
And this fatty, spicy,
cowskin in a sambal, look at all the chili.
You can just pile it on.
Look at that!
Mm!
Oh.
Very good.
Wow.
That was just amazing guys.
And after finishing that incredible Javanese specialty
we made out way out deep into the countryside
to try a super famous death level catfish dish.
Made by a 90 year old granny, who's still peeling garlic.
And here we are guys, we just drove out to the countryside.
Beautiful Indonesian countryside, outside Jogjakarta.
We are going for the mangut lele, the famous catfish stew
and a joint right up here has been open for so many years
run by a local granny just up here, let's check it out.
Oh mangut lele.
Wow.
Look at this.
Oh and we're cooking with coconut shells here,
over the flame.
We must be grilling the catfish.
Oh wow.
Right back here.
Hi.
(speaking in a foreign language)
Wow, look at this.
- Yeah.
- The mangut, (chuckles) the grilled catfish.
Look at this guys, catfish grilled over the coconut shells.
And just look at this,
this is the mangut? - Yeah.
Mangut. - Mangut, the catfish.
We've got these catfish on a stick here.
So this goes over the coal,
which is cooked with coconut shell.
And this joint is run by a local granny, Mbah Marto.
Who's been running this joint for years
and we're gonna go in and see how it's made.
Wow.
Hi.
And just look at this guys, we just came into the most
gorgeous, traditional old style kitchen in Jogjakarta.
Out in the outskirts here.
We're peeling garlic here with Mbah Marto,
we've got fresh chilies, and here we've got
some of the most gorgeous stews.
Oh, and look at this here.
That is a tempeh and krechek and chili stew.
So we've got tempeh cowskin crackers, and tempeh.
Oh tofu cakes, and then tons of chili, wow.
And there it is guys.
The ultimate
mangut lele,
spicy catfish
stew.
They take the grilled catfish and put it into that
intense sambal-y galangal infused,
it's chili infused stew, wow.
And as it's bubbling,
you can smell the galangal and the chili.
And the food in Jogjakarta is famous for being sweet
but I think this is definitely gonna be real spicy.
That isn't like anything in the world.
Candlenut, galangal, garlic.
Oh, tons of sambal and chili, and those delicious looking
catfish, right off the grill.
- For you.
- Wow, that's the mangut lele.
Look at that!
Look at all those chilies and garlic,
you can smell the galangal.
Oh, and this is the krechek?
(speaking in a foreign language)
The krechek, okay.
That's the cowskin cracker.
Oh, and the.
Oh the chicken stew.
The ayam.
- Ayam.
Oh with a beautiful chunks of chicken.
There's chicken head and chicken feet in there.
Beautiful!
And here we are guys.
We got the beautiful, unbelievably, potent catfish stew.
This is what we came here for, the spicy catfish stew.
You can see it's full of chili and garlic and onion
and galangal, so smoky.
And that catfish just looks incredibly soft and succulent
and smoky right off the grill, cooked with coconut husks.
And then we've also got it with gudeg,
so what we just had earlier.
We've got the chicken,
we've got that delicious chicken stew with coconut milk.
We've got spicy and soft and fatty beef skin crackers.
And then we've also got papaya leaves
with a young jackfruit stew, unbelievable.
But what we came here for, is this.
Spicy.
- Spicy, so spicy. - Spicy catfish.
- So spice. - So spicy.
Mm.
(clears throat) Oh!
- Ho ho ho.
- Oh wow! (laughing)
That is really spicy!
Oh, and I'm just crying.
I think it's from the kitchen, combined with the chili.
I dunno which one, but that is intensely.
Intensely spicy.
This is the firecracker dish,
that is like an explosion of spice in your mouth.
I've had a few minutes to cool down
after that first bite now,
and it's just all coming together so nicely now.
Spicy and sweet, with these painfully satisfying
bites of smoky, slightly sweet catfish.
Mm! (coughs)
Oh it burns.
It pure burns.
It is so spicy.
This is like, death level chili.
(coughs and clears throat) You'll burn, in pure bliss!
(woman in background laughing)
Bye bye.
That was incredible guys.
And next up, before going to another death level spicy duck
we're bringing you to a famous sate stall that also
serves up a soup with goat head and intestine meat
that is incredibly milky and super smooth.
Awesome guys next up, we are gonna try famous
Indonesian sate
with a thick, intestine
goat
stew.
Oh wow.
Look at this.
- Hey.
- Wow, sate.
- Yeah.
- Look at this guys, we've got the delicious sate.
Oh and here we go guys, those are on metal sticks here.
They're gonna be cooked perfectly and you can see she's just
dripping it into that delicious garlic
and onion and cucumber marinade.
And then she's gonna, oh, season it with salt and pepper
and put it right over the coals.
Oh and here we go, we're gonna make that gulai.
So we've got that intestine that's been pre-boiled.
The goat intestine and you can actually see
the tripe, the lung.
Oh wow.
That's intense and you can see the head in the background.
We're just gonna chop that up.
Oh and that's creamy, delicious, goat intestine delight.
And you get a bonus lung chunk in there as well.
Beautiful.
And this is just amazing.
The goat kebob, the sate.
In Indonesia, in Jogjakarta.
(both speaking in foreign language)
Oh and we're just gonna make that gulai now.
Look at that, that's that tumeric and galangal, kaffir lime.
Right into the wok.
And we're gonna boil those intestines right in there.
And there it is, look at that.
The intestine and tripe and lung combo, the gulai.
And you can see those intestines are just creamy looking.
And here we are guys, look at those.
And that is saturated in that gulai.
Creamy coconut milk, creamy aromatic kaffir lime,
bay leaves, garlic, galangal stew.
And the same stew was boiled with these
intestines, lungs and tripe.
(sucking and chewing) Mm!
Oh wow!
Those kebobs are insanely creamy!
The flesh almost tastes,
like milky coconut, with turmeric and salt and pepper.
And you can taste that gulai on those kebobs
but we really gotta try it
with the intestine and the tripe combo.
(slurping) Mm.
Mm!
Mm.
Oh wow that is an incredible combo between squishy
and springy, those soft intestines with that springy tripe.
And then that soup, that stock.
It's actually slightly sweet,
with a bit of garlic, kaffir lime, galangal hit.
And next up we're driving back out into the countryside
to bring you to a famous death level spicy duck.
Awesome guys, and just look at this
beautiful, peaceful, village life in Indonesia.
We just drove 30 minutes outside of Jogjakarta
to come to try the entok slenget.
The super spicy duck stew, look at this.
Entok slenget, super pedas.
Super, painful,
spicy.
Lets go check it out.
Oh. - Hi.
- Hiya boss.
- Yeah.
- Oh look at this.
So this is the entok?
- Yeah. - Entok.
So this is the duck meat.
- Yeah. - So we've got
a delicious, soft, tender duck meat stewed in herbal spices.
Super tender, and we're gonna put
tons of super pedas, chili inside there.
Oh and then in goes the chili.
And this is the secret, right here.
The super pedas
secret sambal,
in a mortar and pestle, hand ground, tons of chilies.
And what he does, is he adds it in to this entok slenget,
this duck stew based on how spicy you want it.
So we just ordered super pedas, ultra spicy.
And that it gonna be full on, flavor packed goodness.
Super pedas.
(speaks in foreign language)
Oh ho look at that, that's the ultra spicy duck stew.
(speaks in foreign language) And the real joy here is,
it's gonna be pouring that entok slenget.
Oh look at that, just douse it in chili.
Oh yeah.
And there it is.
(slurping) Mm.
Mm!
Oh wow.
Oh this is fantastic.
Oh it's like a sweet, palm sugary, spicy.
Oh that is definitely spicy.
Intensely seasoned with herbal spices, and soft rice,
and cooling cucumber, duck stew.
You can feel it going down your throat.
Like a painful burning.
Oh, satisfaction.
And for our final street snack, we're bringing you to a
famous Indonesian street dessert in Jogjakarta.
And next up guys we're gonna finish off the day with a
delicious Jogjakartan dessert.
Awesome!
This is the ronde?
- Yah ronde.
- So we're gonna get a delicious ronde,
local ginger dessert.
Can I get satu, satu ronde?
Satu ronde, yeah satu.
Awesome, satu
please.
So look at this guys, beautiful, local, ginger dessert.
So we're gonna take a bowl and we're gonna--
Oh, this is the sugar palm fruit.
Oh.
(both speaking in foreign language)
Delicious, and then we've got these sticky rice balls here.
With peanuts on the inside.
And he's gonna load those up in the bowl.
So we've got that jelly like sugar palm fruit
with sticky rice balls in a super sweet syrup.
And then here is the ultra famous
spicy, gingery,
sweet,
syrupy
soup.
And we're just gonna top it
with some delicious bread chunks and peanuts.
(speaking in foreign language)
Wow and there it is.
Wow! (chuckles) (laughing)
Wow.
And here it is guys. (speaking in foreign language)
Wow, the delicious local Indonesian dessert.
Tasty?
(speaking in foreign language)
Okay, let's try it out.
Mm!
Oh wow!
(speaking in foreign language)
It's sweet and gingery.
(both laughing)
Wow (speaks in foreign language).
That is amazing guys, and people were so friendly here.
Gingery, the ginger just hits your throat.
It's kinda spicy, and that sugar palm is jelly like.
So it's kinda fruity and spicy from ginger
and nutty from those roast peanuts.
You can taste the roasted smoky peanut flavor.
(speaking in foreign language)
And this is just pure food heaven here in Jogjakarta.
(speaking in foreign language)
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That was the best day ever.