24 hours of Indonesian Street Food in YOGYAKARTA 🇮🇩 7 Dishes You Don’t Wanna Miss!!!

24 hours of Indonesian Street Food in YOGYAKARTA 🇮🇩 7 Dishes You Don’t Wanna Miss!!!

We couldn’t miss Gudeg, this is an iconic dish here in Yogyakarta, one of the symbols of Yogyakarta. This is incredible. This is where they make Pia. Everything is cooked over charcoal, still the traditional way. This is an institution here in Yogyakarta. She’s the local legend.

She’s the one behind this creation, the Mangut Lele. Buongiorno, guys! It’s Max Ginestra. I finally made it to Yogyakarta, the cultural capital of Java. This city is super famous for its traditions, culture and history. But, today, I’m here for the food. Andiamo!

Buongiorno, guys! It’s 6:00 in the morning and for the first place of the day, we came to the legend Mbah Satinem to try their famous Lupis. So, this lady is super famous, she has been selling it for many, many years. I’ll tell you a couple of stories later on.

Now, I think it’s my turn, because as soon as you arrive, you need to grab your number. Let’s get two? How many? Two. Do you want a mix of everything? Yes. Eat here? Yes, to have here. What is this? Cassava. Oh, cassava. Okay. These are Tiwul made from cassava.

Do you want a mix of everything? Yes, please. I think she mixes everything. Is that palm sugar? Yes. Oh.. Nice Thank you. It’s finally ready, the famous Lupis. Look, I love how carefully and patiently she mixes all the ingredients. I don’t know actually what exactly goes in, but definitely I can see

Compressed sticky rice, coconut, and another ingredient. And then super thick, almost caramelised palm sugar. Let’s give it a bit of a mix. Oh, I really need to get bit of the Lupis, a bit of everything. Here we are. Buon Appetito! Mm.. Oh! Oh wow. Oh my God, so good! It’s so good!

Oh, wow. It’s really good. The sugar The palm sugar is so good. Oh, my God. That’s really, really nice. I think what makes the difference is definitely the palm sugar. Super thick, caramelised, almost like caramel, and the consistency of all the other ingredients kind of hard, like, jelly-like at the same time.

And the Lupis, the sticky rice cake Oh, Mamma Mia! So coconutty and not too sweet. Very well balanced. I’ve been wanting to come here for a very long time. I’m just so happy. And being able to enjoy it next to her, next to the legend herself. is priceless.

Another fun story about this place is that during President Suharto era, one of his assistants came here to eat Lupis and he took one to President Suharto to try it. He loved it that much, that after that he became a regular together with his family.

That’s how this place and this lady became so popular. And after that, they shot the video of Street Food Asia here in Yogyakarta. (It’s a Netflix series) I love the dish. It’s simple, but super delicious and still made the traditional way. Really, really cool. I wish you a long life.

Oh! What an incredible experience. Oh, my God. I can’t believe I came here. And now, we’re going for more. Good morning! Good morning, ma’am. Do you want it with egg and chicken? I’d like one complete meal. There are eggs, tempe Is that Gudeg? -Yes, this is Gudeg -This one is tofu. Tofu

Egg Which part of the chicken would you like? Is this fine? Yes. Is that Krecek? Yes, this is Krecek. Oh, wonderful! Do you want this? Yes. Just a little bit. We’re getting the full plate. Thank you, ma’am. And for our second location of the day,

We couldn’t miss Gudeg. This is an iconic dish here in Yogyakarta. One of the symbols of Yogyakarta. What is Gudeg? This one. This is young unripe jackfruit stewed in palm sugar, and coconut milk served with some vegetables. Here we have Krecek, which is cow skin cooked with sambal and other spices.

We have tofu, we have egg, chicken, rice. Oh, this is a huge plate. We have stinky bean as well. Stinky beans and green chillies. Oh, yes! We’ve got it all. Oh! What a plate. Alright. What I really want to go first is the jackfruit. I really want to try it out.

By the way, this is another legendary spot here in Yogyakarta. They’ve been selling Gudeg for a very long time. The owner, Mbok Lindu, is said that is the oldest Gudeg seller in all Yogyakarta. All right, stop talking Max. Buon Appetito! Mmm..mm Oh, wow! It’s good, ma’am. It’s good. It’s good, sir.

Oh, so nice It’s actually not too sweet. A bit of sweetness and a bit of bitterness from the veggies. Oh, what a contrast. By the way, this really looks like meat. It is like eating meat. First time trying Gudeg here in Yogyakarta.

Now, let’s try to mix and match a bit of everything. You know what? Let’s get a bit on the green chilli too. Oh, wow! It is quite intense. Oh my goodness. The Krecek, the cow skin with the tofu and the tempe is quite intense.

It’s spicy and a bit sweet with a unique aftertaste. I have to be honest with that. Oh..and the stinky beans. Mamma Mia Okay, let’s go for another bite. Stinky beans and egg. I’m a huge fan of stinky beans but, these stinky beans are quite intense.

I can tell that my mouth is smelling so bad and Sherly won’t be happy about. And by the way, it’s so delicious. Everything goes well perfectly together. I really love it. It’s not too sweet. You’d expect Yogyakarta food a lot sweeter but this is actually not too sweet.

What an incredible dish. This is one of the institutions here in Yogyakarta. Come and pay a visit. Now, this stall has been run by the daughter of Mbok Lindu God knows how many years they’ve been doing this. It’s super delicious. It’s packed, full of people and, really,

What an incredible experience. And now we’re going for more. And now another special moment. We came to the factory of Bakpia which is an icon, a symbol of Yogyakarta at Bakpia Pathok 25 Let’s go! We just got invited inside the factory to see part of the making of the Bakpia.

Oh, wow! Oh..Mamma Mia Take a look! Look at this. Hello, everyone! Oh, wow.. This is incredible. So, this is where they make Bakpia. This is the dough. And they gonna stuff one by one. Well, they’re different flavours. The traditional one is with the mung beans and then they have durian, chocolate, cheese.

Look, everyone working seamlessly. What a fantastic production. This is definitely on a large scale. And here is where they make the chocolate Bakpia. Is this chocolate? Oh, nice.. See, they’re stuffing it, they have this huge block of chocolate. They use 100% cacao

And they make it into a kind of dough like and everything is from Indonesia. And then they have these tiny little balls, like gnocchi, Yogyakarta gnocchi, then they stuff with chocolate, with the filling. And over here the gentlemen are making the traditional one, the original one, Bakpia with mung beans.

And I’m completely blown away by the production and I’m like a happy kid in a toy store. Here we have the flour they use to make the dough, but very important fact Let’s come to this section. Hello, everyone! These are the ovens they use to bake the Bakpia

Look, they bake the flour. They bake the flour first as according to them that’ll enhance the flavour of the Bakpia And look, everything is cooked over charcoal, still the traditional way. This is pure Yogyakarta. When I see something like that, this is pure Yogyakarta Traditions still kept to this day.

Unbelievable, really. Oh, look at the Bakpia! Oh, you can see the kind of the stamp that is almost done. And then they flip them to cook them evenly, and they use pure instinct. There’s no timing, they just feel them. They’ve been doing this for many, many years. Wow!

This is incredible. Oh, they’re done? Yes. They’re done. I hope this tradition will last forever. Amazing. Now they’re going to cook them. BOOM! The Bakpia And look! Look what they’re using Train rails! This is unbelievable! Train rails for the oven, to slide the tray in. Unbelievable. For 44 years, they’ve been using this.

Super traditional, super old school. We’re reaching another section. This is the generation line. Who was the first one? This is the first generation. Alright. Second generation, and third generation, In the Chinese community, they put pictures on the wall when the person has passed away. Alright. This is our family name. Okay.

Siek Tek Ong Cool. Thanks a lot. And over here, we had the packing. The packing. So here they’re packing the Bakpia, ready to be distributed and delivered to other shops. And now after seeing all the production, I’m here to try the Mung Bean Bakpia the traditional one. Oh, it’s still warm.

Look how crunchy and crispy on the outside. Alright. Buon Appetito! So mushy on the inside and crunchy on the outside. And I can taste a bit of coconut. Very elegant, smooth. And this is the icon, the symbol of Yogyakarta, Bakpia. Once you taste this, it’s like you’ve been to Yogyakarta.

And what Lautan, one of the owners just told us, is that what this Bakpia actually gives to people is love and a piece of memory, a piece of Yogyakarta that they take home with them. Amazing. Let’s try the one with Durian as well. It’s quite strong. Nice. This is even better.

This is even better. It’s my favourite. I love durian. It’s a premium variants. Premium means premium. So, premium Durian. Yes. And now it’s the season, it’s in season. So you got the best for the best. It’s not essence (Durian essence) Pure Durian. Amazing So delicious

It’s so nice, this is so nice. Wow! What an amazing experience. And I got also some Bakpia for myself. And I just want to say this was an incredible experience. If you come to Yogyakarta, come and pay a visit. Buy some Bakpia and you’ll love it.

And I just want to say.. Please, come here Thank you so much to Lautan, which he’s part of the family that owns the business. Thank you so much. Alright, thanks a lot. Andiamo! Andiamo! Thanks for coming. The next location is very special.

I’ve been wanting to come here for a very long time, many, many years. And the day has finally come. We came deep in the village for a very special dish. Come with me. This is where they grill the catfish. Hello! Hello, sir! Hello, everyone! Catfish.

Oh, so this is the lele, the catfish The famous catfish. Oh, with coconut husks. Catfish skewers! They’re so nice and friendly. How long has this place been operating? Since 1968 Woah.. Look, this is an institution here in Yogyakarta. And what I love about is that they still cook the traditional way.

It’s so nice and fascinating. Well, let’s get into the kitchen. Hello, everyone! Hello. Please, the kitchen is on that side. Over there? Yes. It’s self-service. Okay, thank you. Oh, beautiful. Oh, wow. Oh, my goodness. This is amazing! Take a look. Super traditional Mangut lele. (Smoked Catfish) Yes. Beautiful Look

So these are the Lele, or Catfish. They smoke it first, grill them, and they dunked them in a super spicy coconut milk sauce. This one here This must be so spicy. They are rich in spices Do you use coconut milk? Yes, we use coconut milk.

And here is where they grind the spices for the catfish. Here we have garlic, shallots, and candlenuts. And this is how it becomes, like a thick paste. And now I want to go inside and order because I saw in front of me there’s so many delicious dishes. Is this self-service?

Yes, please help yourself. I get some rice. Do you want to mix it all or on a seperate plate? Mix, please. Spicy? Oh, yes. With sambal. Just one or two spoons? Two. Oh..Wonderful! Do you want Krecek? Krecek? Yes, but just a little bit. Okay. Yeah. It’s a little bit spicy.

Beautiful. We got Krecek -Jackfruit and papaya leaves. We got some jackfruit. Over here we have tofu, fried tempe and egg. All right, let’s get a bit of everything. Oh, beautiful colour. I think um.. And mixed vegetable? That’s okay. It’s full already. Thank you so much. You’re welcome.

I’m going out and try this super famous Mangut Lele Mbok Marto which is a legend here in Yogyakarta. Andiamo! And this is the legendary Mbah Marto. Hello, Mbah She’s the local legend. She’s the one behind this creation, the Mangut Lele (Smoked Catfish) the reason why we’re here. Oh, my goodness.

She’s still cooking. And helping in the kitchen. The best. It’s so good. Delicious. Oh, she’s so sweet. And finally, it’s time to taste this super famous Mangut Lele. We went to the kitchen, we saw everything. We also met the legend behind this creation.

We also saw the station where they grill and smoke the catfish. And now it’s time to eat. It looks super mega spicy. This catfish is, of course, cleaned first, then smoked and grilled and covered in this super mega hyper spicy coconut milk sauce.

Then over here, because they also sell many other dishes. They have Opor which is a technique of cooking with coconut milk. We have egg, tempe, this is young jackfruit with papaya leaves. And this is Krecek, which is like cow skin with tempe and tofu. Alright.

But you know the real deal, right? The catfish. Let’s go for it. Whoa..nice chunk of.. Oh, wow! It’s quite meaty. Let’s get a bit of the chilli. Buon Appetito! Oh, wow. Mm.. Oh my God, what’s going on in my mouth? It’s so delicious! So good. Thank you.

It’s sweet, spicy, smoky All in one. So good! It’s smoky, sweet, kind of charcoaly, spicy. Oh! All combined with a touch of coconut milk in it. It’s perfect. I was a bit intimidated before because I thought it was going to be extra mega spicy, but actually it’s not.

Now, let’s try something more. Let’s try to mix and match. See the jackfruit, cassava, tofu. Mm hmm.. Oh..! The harmony, the joy between all the spices and ingredients together, this is fantastic. My mouth is dancing. Mbah Marto is over there. Look. She’s peeling the garlic. Mbah. It’s so good! Delicious!

That’s great. She’s so sweet. And I want to try the Opor over here. A bit of the egg, tempe, and a bit of that catfish. This is illegal. I’ve been wanting to come to this place for many, many years. I can’t believe I’m here right now. Mm..hm..

You know, this is one of those dishes that as soon as it touches your tongue, you can already tell how delicious it is. And this is proper home cooking. They cook the old-fashioned way, super traditional with firewood. I just can’t believe how happy I am because of the food,

Because of the people, they’re so nice and friendly. This is what happiness is about right now. Hello, sir! I’d like one portion of Rujak Ice Cream. Do you make the ice cream here? We came to have a very unique dessert, Rujak, which is a mix of fruits,

Sour fruits with ice cream in it. They make ice cream here and the Rujak as well. It is a very unique combination. Oh, nice. Thank you, sir. Let’s try this unique dessert, Rujak ice cream. Rujak with the ice cream. Oh, wow.

I cannot imagine this combination, but it’s quite popular in town, so let’s give it a try. Mhm.. Well, it’s actually nice! So you have that hint of sourness from the fruit and very sweet from the ice cream. And I love the consistency, the fact there is extra creamy.

Sir, it’s good! I love it, oh! And I’ve been told to add the bit of the sambal. This is so unique, sambal inside a dessert. Let’s mix up everything. Let’s try not to make a mess. Oh wow! Is this Sambal Orek? I like it. It’s not too spicy.

It’s not too spicy. But the combination all together, Oh, it matches And for dinner, we came to a super local neighbourhood to have a traditional noodle dish. Bakmi Jawa. Let’s see how they make it. Good evening, sir! Do you have Bakmi Jawa? Yes. Can I have one portion of the soupy one

And one portion of the fried one. Make it spicy, please. So this place is so cool because they use the back of the house, you know, where they place tables and the pushcart and they make noodles still the traditional way with charcoal. Is that garlic? Yes, garlic.

Do you use free-range chicken? Yes. Oh, nice. Free-range chicken. Chilli, tomato, cabbage. Oh! Spicy. It smells spicy. And this is the broth. The special broth, chicken broth. Duck egg. Oh..the noodles. How long have you been selling this, sir? It’s been 11 years. Oh, 11 years. It’s been a while. Yes. Wonderful!

It’s getting thicker. Beautiful. The soupy one is done With chicken, mix veggies, chilli and duck egg. Oh, that looks nice! Here we’re making the fried one. Oh, the smell of garlic and chilli oh.. so good! Nice. And other duck egg Two types of noodles. That’s sweet soy sauce. Oh, okay.

He’s mixing it up The charcoal will give that extra smoky flavour to it. And it’s done. Finish it off with some parsley, shallots, and pickled cucumber. Thank you. You’re welcome. The two glorious bowls of noodles are here. Over here we have Bakmi Jawa with the soup,

So we have a mix of veggies, free-range chicken. Oh…I’m mouthwatering. Two types of noodles. We have egg noodles, rice noodles, duck egg, chilli. Chilli because I asked for the spicy version. And the special broth, chicken broth. Then it has been topped off with fried shallots, parsley,

And I believe these are Acar, or pickles. Over here is exactly the same version, but, the fried one. He just added a bit of sweet soy sauce and the rest is the same. And now I really want to try this traditional dish, very local,

It’s typical Central Javanese, especially from Yogyakarta. Okay, let’s try it out. Oh, I already made a mess. This is a glorious bite. Mamma Mia Ow! Buon Appetito! Oh, wow.. It’s so comforting It’s so good! It’s so good. it’s so good, ma’am! it’s so good, sir! Is that spicy? It’s not spicy.

It’s delicious. So comforting, oh! The difference in texture between the noodles, the chicken, everything goes along very well. The elegant and gentle broth that brings everything together very well. I honestly, I underestimated it. I thought I wasn’t going to like it that much if I had to be honest with you.

Not only do I like it, I love it! Now, let’s go for the fried one. I really want a bit on the chilli. Buon appetito, guys! You cannot go wrong with fried noodles, in general. But this one, I think, has been taken to a whole another level.

Because of the chicken, because of mixing the noodles. I love the chilli, I love the pickles. Especially, it has been cooked the traditional way with coals. So slow cooked, it gives extra smokiness to it. Honestly speaking, before even trying them, I thought I was going to like more

The fried version because I’m a fried noodles kind of guy. But actually, I think this one is even better. This one is more special. I think the broth, it’s a burst of flavour, a burst of joy. This is really a lovely dish. I’m loving Yogyakarta so much, and

This is what Yogyakarta is all about. Traditions, keeping the tradition still alive to this day. And I love it. I really love it. I’m so happy. Alright, guys! That’s it for today’s video. I hope you enjoyed it. Thanks a lot for watching and see you’re next week. Ciao!

24 hours of Indonesian street food in Yogyakarta – In this video, I will take you on a street food tour of the cultural capital of Java, Yogyakarta.

To start our Indonesian street food tour in Yogyakarta, we woke up early in the morning to visit a local legend, Mbah Satinem, and try her delicious Lupis.

To continue our Indonesian street food tour in Yogyakarta, we went to another legendary spot to try Jogja’s most famous dish, Gudeg. We went to Gudeg Mbok Lindu which is considered the oldest Gugeg seller in all Yogyakarta.

Moving on with our Indonesian street food tour in Yogyakarta, we had an incredible opportunity to visit one of the oldest Bakpia factories in the cities. Bakpia is one of the symbols of Jogjakarta and we couldn’t leave without buying some for us.

To continue our Indonesian street food tour in Yogyakarta, we made it to another legendary place, Mangut Lele Mbok Marto, to try her signature super spicy smoked catfish. The restaurant is located in a village away from the city centre and it was one of the greatest experiences we’ve had.

After that, we had a very unique dessert I never thought existed, Rujak Es Cream. Pickled fruits served with homemade ice cream and topped with spicy sambal. What a crazy combination!

To end our Indonesian street food tour in Yogyakarta, we went to a very local neighborhood to have a famous Yogyakarta noodle dish, Bakmi Jawa. We decided to try both versions, the soupy one and the fried one, and we definitely didn’t regret it.

Hope you enjoyed our video featuring 24 hours of Indonesian street food in Yogyakarta. Stay tuned for more!

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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