Today we're going to eat some of the most meaty, some of the most famous dishes that you don't want to miss. That is the mountain of ribs that is a broth of Wonders basically the entire cow in a single. Bowl The ribs are boiled, they're dunked into the sauce. I'm in the beautiful city of Makasar in Indonesia in Makasar, this is the chili sauce.

It's one of those dishes I'm going to be dreaming about for years. Oh what a dish! And this city is known for its meat. especially giant beef ribs. you have to eat when you come to Maasa.

Hey everyone hope you're having an amazing day! It's Marqueen! I'm in the beautiful city of Makasar and this restaurant is probably the most famous restaurant in all of Makasar. People come to Makasar just to eat here and I am extremely excited. Okay this is the spot. Oh huge huge tables.

Okay but you come here for the giant beef ribs. Everybody knows you come here for the Conro Bakar, the grilled or the the Soup Condro, the soup inside the legendary Grill room. Look at this Grill room. Oh and here are the ribs.

this massive vat of the boiling ribs and then over here there's just sprawling like m mountains of ribs all over the place. This is the soup station I believe. So this is where these chopping up all the ribs for the plates of soup. Oh and here are the ribs going on.

Oh oh they get dunked in that sauce and then onto the barbecue and talk about a barbecue room here. Oh man the Smoky Aroma of those ribs boiled souped grilled. This is why we came to Makasar. This place right here to get the original Taste of the Conro originating in Makasar.

Oh this is a it's a pilgrimage destination. So happy to be here after they're grilled and they get just drenched in the sauce which I think is a peanut sauce from what? I can tell all of the ribs are boiled in this soup and then they go onto a big tray where they cool down and then from there they only have two dishes that you can order, the grilled or the soup. If you want soup then they just take the ribs and they pour the soup in it and they sprinkle it with some seasonings, just some coriander, some fried cots. Then if you want the grilled, they take those boiled ribs, dunk it into the sauce, throw it onto a scorching Hot Grill and then all of that sauce just caramelizes, just kind of gets sticky on the grill with the fire and then after that that goes onto the plate and then smothered in peanut sauce.

So those are the two recipes, the two main dishes uh, both of which you have to try when you come here. I think we got here at a good time like about 11:00 a.m. before the lunch rush comes. That's why they're not too busy, but they're starting to fill up now.

I Love this big open dining room space and these huge tables. These tables were made for eating ribs. oh man, it looks so good. It's also served with a soup on the side.

Um okay. I guess let's just go straight into that soup first. Oh man, the ribs. Oh and they're just fall apart tender.

As soon as you pick that up, all the meats just going to fall off the bone. Let's try the broth first. First bite in Macassar. Oh man, that's beefy garlicky.

You taste the flavor of the shallots, a little bit of Cor corander in there as well. maybe a bit of black pepper. It's kind of mellow smooth, but just I mean straight up focused on the beef broth. so definitely the first thing to do though.

Next let's pick up the ribs. and literally they're so tender you can't even you can't actually can't even pick up these bones I don't even know how they keep it on the bone. the meat. just look at that, it just completely fall off Mhm.

But yeah, the meat is so tender, really natural, beefy tasting. and even the The Boiled the soup version does have a bit of a smokiness to it as well cuz I think they cook it over fire so it's kind of embedded with the smokiness as well. But one thing you can definitely do with the soup is season. You'll definitely want to squeeze in some lime juice and also add in some Sbal to the soup and maybe just straight to that rib.

Yes, Oh yeah. oh with that acidity from the lime juice, that's Sbal. Alsoa it's spicy. it's oily and it has a little bit of a citrusy and acidity.

I think coming from the chilies themselves and then you can keep eating this to it. Oh yeah, okay. and the other version, the bakar. the grilled ribs which are grilled and then lathered in this thick sauce.

Oh let's just pick up that whole bone and bite. Okay, the Conro Bakar: the grilled version That's Where It's At oh man, the tenderness. the smokiness, that sauce that they dunk it into before being grilled and then it just caramelizes. I'm sure it has some soy sauce in it I'm sure it has some sugar in it CU it starts to react with that really hot fire just bringing out the caramel flavor and me is ultra tender and then they just completely submerge it in that peanut sauce which is sweet and nutty.

I mean full of peanuts. almost like Sa sauce. It kind of is like bone rib. s oh man.

yes all the tenderness of that rib meat. Look at that. Oh this one just falls off the bone. Definitely be good with some Sball drizzled on top.

The grilled one is awesome. Awesome! I'm going to add the rest of this rib to the rice. Oh oh Ricochet okay and then from here let's season maybe a little lime juice and then of course sball drizzle on some sball and now you can eat it all with the rice. Oh tear into that rib! I Love how natural the beef taste is.

like you could tell it's not I mean it's definitely not a processed beef, it's they keep their beef. Pretty Natural here in Sooi goes so well with rice. and actually I have to tell you this. this restaurant uh which is called Conro Kabosi they have a branch in Jakarta and I actually went to that Branch I think it was almost 8 years ago.

This restaurant is famous for serving ribs. oh this one is Coro Bakar. Yeah okay this drumstick rib is so beautiful I just got to take a bite out of it immediately. Oh that's insane.

but from that moment I knew it I said at some time I have to come to the original to the source to makasar to try it. Oh this is a a huge moment I'm very happy to be here finally to be here 8 years later. It's incredible. It's delicious.

This is is the probably the most recognized one of the most famous, well-known dishes of soloi especially from Makar Oh yeah and then I think along with the grilled the grilled ribs came the soup cuz the ribs are dry the the grilled version they give you soup on the side. Oh and it's similar. might be the same soup as the the soup ribs as well Taste of shallots in there, the corander and then it's just meaty, very meaty. Back over to the to the soup ribs and I think the best way to maximize the flavor is to just scoop on the sball with every bite.

I think one of the attractions of these ribs is that this is real natural grazing, meaty, beefy, slightly gy but not too G But just yeah, that's the flavor of beef terii. That was an awesome meal and that was so cool. I Love that barbecue grill room that's amazing! Oh we're off to a a meaty and delicious start here in Makasar, but we have more meaty dishes Still coming for our next meal in Makasar. we're going to meet up with Fi he is a local Makasar culiner.

He is a food expert in Makasar and he also makes social media about the best food local food in Makasar. So we're on our way to go meet him for the next meal. and this is going to be another dish that is one of the most famous dishes known and associated with Makasar. Hey man man, thank you! Very nice to meet you.

Nice to meet you I'm a fan actually I was watching your video from 2016 actually thank you thank you very much. How many years the okay? This this place About 50 years, 50 years? Wow Okay, about 50 years from my grandfather? Oh your oh your grandfather started it Okay is it the uh Kupat K Kupat K Okay kupat okay dogging ding Okay this onion and this is fried onion. Oh the fried fried onion. Okay fried onion.

Oh look it, it's so deep in there. all that broth, all about that broth of the chotto. she Scoops it out I love that spoon connected to a coconut and then she and then I love how they find it hilarious that I'm filming. Okay okay oh is that tongue, tongue, tongue nice.

Okay so in we use of lungs. Okay so it's all about the all the organs. uh brain. okay tongue, liver, heart, lungs, all the organs.

All Orans okay oh the oh the brains. oh plop awesome. They boil everything together for the broth. even the brains included all the innards they mix up up together for Brad and they they add 40 kind of spices to it.

40 kinds of spices. oh that soup. how long does the soup boil for about 2 hours? It's all about the organs here and you can get champor the mix of organs or you can get some of their famous things like the tongue and the Figi was telling me the the lungs here are one of the best organs you can get because they they take special care know how to make them. They choose the organs, they chop them up into bite-sized pieces, put them into the bowl, bow, then some leaks go in, some green leaks and then some fried shallots or fried onions go on top.

Then it's all about that broth. And that broth includes something like 40 different spices and herbs plus peanuts. That is the real deal too. Masar.

Actually in masar we have three special local soup there is choto, palasa, and sodara. One things was different was here the too wish the Sble here using uh fermented soybean for the s they they kind of elevate the flavor of the so that's the signature sauce that goes together with only for we using this different s for each. BR okay come on okay the hardest G Before we eat we mix the broad with our s first. Oh okay so even before you taste it you can mix it okay I guess because it's my first time though.

I'll taste the broth first before before adding the the ingredients. but than okay let's taste that. I Love how murky that soup is. oh that's red like that is incredible.

Oh man personally I can only eat the broth with the rice without the beef. Okay because the flavor cuz the broth is so good. So good. That broth is amazing.

Yes okay, you taste the peanuts but it's not overpowering. It's like a mellow peanut flavor. You taste the beef too, but beef is not too, not too strong. Yeah it's I Think it's tamed down by all the spices and herbs.

It it's all balanced like you know there. There is a coconut. a fried coconut too in there. Oh, there's even fried coconut.

Yeah, that's maybe the sweetness that's coming in is the coconut. Okay, peanut and fried coconut. Make It Sweet So they'll mix up together. That broth is incredible Blown Away by the broth and I love how it's meaty.

but I think because of all those herbs and those spices, it's not. It doesn't feel oily, it doesn't kick at all like it had balance in your mouth. I Got to try that I got to season for spice I kind of St myself was that spicy I'm going to go in for two. two spoons of the sball did it with a squeeze of lime juice.

Mix that around. Yeah, there's everything in here. It's like basically the entire cow in a single. Bowl all the organs that you could possibly want.

brain, tongue, lungs, liver wobbly. every texture you could want. Okay, let's try it again now. Oh yes, with the sball to give it some heat with the lime juice for that acidity.

Yeah, it's kind of elevate the taste of it, don't R it. don't don't with the basic flavor, but elevated. You're right. You're right about that.

And those organs. They're not rubbery at all. they're just so tender they melt in your mouth. There is a various, uh, texture to it.

There is a Fluff that is a tendery meat there. so and I got a piece of the brain also which is really creamy, really creamy. It's so good. First we add a SBO Okay so you add sunball.

uh if you like spice so add adding more. it's okay depending on your choice. yeah and then got to squeeze in the lime lime and uh, that's it. all right? Uh, there's another way we eat it with a rice cake here.

So we open it like this. this is compressed compressed rice already cut it so we Mo we put more s to it like oh nice like here. nice move. Okay then we mix the bra here.

we cut it up a little bit Ah okay um watch and we eat it like this. okay ketupat is that what it's called? Okay next and they're sliced diagonally so that you can conveniently pop them open like that. The sball swipe here. Oh God there we go and you can scoop in.

Okay, scoop in. Oh you can see how compressed that rice is. very dense and then go in with the broth broth meat organs Al together. Oh what a dish.

Oh man it's so good. Yeah really good with really good. It's uh you know, local favorite for lunch. so if you go for the CH place in the lunch it's always full and I think when you travel around other parts of Indonesia you'll always see signs This is a dish that has made it across all of Indonesia you signs Cho Makasar because locals here love to travel to other place.

Oh found it in Singapore that is a Bugis it's from so ah okay once you start eating Cho makasar. no other soup will qualify with that much flavor but I think what's also cool about me I mean this is this is like the main export of makasar. and when I years ago when I traveled through other parts of Indonesia when I went through Jakarta I I saw the signs for Cho makasar and that like sparked my interest to actually come to Makasar also. So finally here in Makasar to try the real thing again and I love the way you eat this kopat because other people like like to put in there but it ruins the Kupa taste.

Oh it gets so sometimes so in order to preserve the texture of the kot yeah you don't you don't dunk it all the way, you just keep it with every bite and then just keep keep submerging as you take a bite on. oh it's so good because if you put in uh the Kupa too long there they lost the fragrance of the panda leaves. Oh you can also really taste the flavor of the fermented soybeans in that samb it has. Yeah it has this like nutty flavor to it.

a little nutty, a little fermented, really really good that even enhances that even there's I mean that makes it even more complex. I'm loving every single bite of this. What a What a soup! This isas this one is local for Makassar. Ah okay okay you can find kupat in Japanese in Makassar.

you only find this one. This one is only in Makasar. We have to try it. Okay so this is the other one called Buas Buras It's a local for Makasar local from Makasar and the rice in this packet is steamed in Banana Leaf but it's also coconut coconut milk.

coconut milk inside the rice so that will that will be even better. Oh yeah, you can see the kind of oiliness so this one you also hold in your hand and bite it Mhm. Oh not only coconut, but there's also some spice in here. Oh man, this bowl.

oh I think we have some rumin? yes and he said inside of the rice is coconut milk and lots of lemongrass. yeah and mainly that but it tastes like a little bit of nutmeg. or he said no nutmeg. but or Cam it almost has a cam mom taste that? Yeah, but maybe it's actually coming from the dried lemongrass.

Maybe oh yeah, Rin is definitely one of those organs that has a unique kind of gummy texture to it. Good. I Don't want this broth to end. Uh actually in here you can add more broad it's free.

Really? Yeah, okay refill time. So so if you if you if you run out the BR you still have the REM beef in there, you can add some going, add more broth. Yeah oh that's amazing. Okay we got a whole another bowl of broth.

Yes! I Love how they serve it so full to the brim, you can get free free refills on the broth. See loaded up. Got a refill on that broth? M Oh man again, scooped fresh right out of that that massive vessel. Oh that is a sensational broth.

Absolutely one of the great beef broths beef broths on. Earth We're at the next place. it's called Palasa Serala. They famous for a dish which is called Palasa and it's another beef soup.

I think it's kind of similar to Choto but different and maybe richer. but I guess we'll find out, but it's extremely popular. Locals love it and I think everybody from Indonesia that comes to Makasar has to try it. Yes Yes! Wow! this place is packed.

Traffic jam. This place is so popular here we are. Man this place is so popular. Yeah I mean there creates a traffic jam outside of the restaurant just from the here from the restaurant itself.

Packed in here, almost like a dining hall. It's so big and immediately as you sit down they deliver you plates of rice and tea and I think okay this is process T Okay Palasa and then you add the T you add the yolk inside of it. Ah okay, nice. Okayi I Love this place.

It's just buzzing. One more thing you know why I Love Makasar so much. Check out the Sall In most countries and even most places they would use this pan for soup. but in Makasar this is the chili sauce.

That's the most amount of Sall you'll ever see in one place at your table. as much as I Just want to dive head first into the into the Sall We got to taste the broth first. Let's just try that broth. You can see all of the coconut that they add in there.

Oh wow. Okay, you immediately know why this restaurant is the size of a cafeteria and why there's just a continual stream of people into here that is breathtaking. The flavor of the toasted coconut and it's so Savory so salty. I Think with the balance of the herbs and the coconut, it's meaty.

Oh, it's definitely meaty. Don't get me wrong, it's meaty. but I think the flavor of the toasted coconut kind of balances that meatiness. man.

I Can almost not believe it. Oh and then Yol is just we got meat. We got the mix of organ. I Did get the chur, so it's a mix of organs.

There's tongue, there's meat. doesn't look like there's brain in this one. I Guess when you get chur, it's kind of a mix of whatever's there. Let's try one more bite before we season.

mixed with that yolk, the toasted coconut and they even give you a whole another bowl of the toasted coconut that you can add in case you want to bump up the coconut but it's already like extremely coconuty. Okay, we're going to do lime juice. look at the way that lime reaction acid turns it white. sambal.

Oh yes, I think I will go for a little more coconut and then let's go onto the rice with this next. Everybody Eats it with rice as well and even the rice is like little small small portions. Man oh man the coconut. the sball the acidity, extra coconut that is so good.

oh yeah that sball if you breathe that sball in wrong that will go to the back of your throat. Oh with rice, it's so good cuz that broth is rich, thick just's H to the grains of rice. What another stunning dish man. Makasar that is a broth of Wonders You want to make your rice kind of soupy.

as with a lot of the the soups in Indonesia, you kind of add a lot of soup broth to your rice. get it nice and soupy, work it in Oh and it just goes down so easily. I mean choto makasar but also alasa, this is right up there with the Great Soups On Earth It's one of those dishes I'm going to be dreaming dreaming about for years. I Would say that compared to chotto this is I mean they're both exceptional.

This one is a little stronger in taste. not quite such a Harmony but more in yourr face. Stronger a punch to The Taste Buds but they definitely do have some similarities and might have stemmed from the same root. Um, and they all.

They're definitely served and they're also served in the same way in a small little little bowl. You don't want a single drop of that broth to go to waste. I Mean that's one of those dishes that the coconut was so defined that I think if I ever eat toasted coconut like this, this is the dish I'm going to remember that's going to be in my mind that's just indented in my embedded in my brain for forever. Toasted Coconut Beef Soup: Oh and I'm dripping, dripping and sweat and so happy.

Oh man again Palasa! I'm going to go ahead and just say it. One of the greatest beef soups I've ever had. Unbelievable Makasar! What a just food destination! Just wow. We're continuing on with this Makasar food tour.

We have another dish to eat. Next up on this food tour, we're here to eat another original Makasar sui soup called Soup. Saar. This is the place right here.

One of the original spots and they're open 24 hours a day. Yeah, you can get your loaded meaty soup 24 hours a day. It never closes so you can order it with the ribs and then the soup is about to be scooped on. Oh wow oh yes yes okay oh that spoon.

okay this is the conro. Some leaks some fried shallots. okay oh Teri okay so it gets oh so this is also a mix of organs but this one comes with noodles on the bottom as well. Oh wow all the organs are inside that soup.

Oh okay okay okay oh in 24 hours ready to go rice in a giant basket? here we go. Soup Saara two different versions but it's the same exact soup. You can either choose the rib the Condro I mean we've already had some condro. uh but this is the rib with some more meat and then they scoop on the the broth and the other version is with the organs with noodles that SA chto kind of bowl with the the tea saucer on the bottom.

So we again we just got to taste that broth first to to taste the difference and from the aroma you can really smell it smells really nutty. This one is probably the thickest of all the soups we've had too that is thick that is meaty. oh man. Peanuts I'm sure there's a huge amount of spices in there as well.

Galangal Nutmeg these are some of the similar spices that are in most of these. soup is like cinnamon and Nutmeg and galangal and ginger and garlic and shallots and chilies. and I mean the list is long. This one is kind of.

It's more mellow than it looks. It's more like meaty, um nutty and just a hint of spice fragrance but not overpowering at all. And I'm wondering also what makes it so thick? I don't know if it's the blood, maybe that's been cooked down to make it so th like that because it's so rich and dark in color. Oh man.

another delicious, like extremely thick meaty soup and this one has a totally different flavor from everything we've tried so far. It's almost gravish. Okay, we need to season lime juice. They do not joke around with sambal and masar.

Okay, let's go on to the rice. This all the mix of lungs and liver and everything in here. Yeah, this one is so thick. rather than a soup, it acts more like a sauce.

so thick. and Hearty oh yeah that Salo is awesome. Spicy, sour, fragrant, oily masas are their masters of cooking the organs. They know how to prepare them, how to clean them, how to cook them so they're at the like best flavor possibility.

And next up let's move into the rib. It is, uh the same soup. I think I'll just go ahead and put some of this onto my rice. let's season on top of the bone.

Zall is a must. Oh yes, squeeze of lime juice right on that. Oh man, that meat is tender. um not a lot of meat I think actually the meat has been kind of cut, chopped off, and and added to the bowl so it's mostly like kind of suck on those bones.

Get all the flavor off those bones and get all the little meat crevices off those bones as well. Oh man. juicy, nutty, tasty. I Mean meat.

ribs and peanuts are also very common. Uh, throughout the dishes here in Marar, peanuts are are something used in so many different recipes. Yeah, there's some kind of a a meatball. or if it's almost tofu, there's a ball.

I'm still not totally sure what it is. Kind of tastes like beans or nuts into a fried kind of batter ball that's kind of just soaking and absorbing bobbing around in the soup. They almost tastes like lentils. Definitely could use some some sunball on it.

And let me tell you, they don't joke around with their sambal in Makasar. Yeah, it is fiery like real deal just you taste the flavor of those. Chili Peppers Vibrant. I Would say that as you keep on eating the soup, it becomes more and more addictive.

It's one of those flavors that kind of grows on you. At first it tastes a little mellow, but then as you keep on tasting it, you taste like the the creaminess of it, the milkiness of it, the the nuttiness of it. Oh man. and I mean we had three different soups.

Three legendary famous soups of makasar all making use of organs making use of Bones and ribs. plus the cond bakar the grilled ribs. It's been all about the meat and it's given me a totally new perspective on the meat-based dishes of Massar, but people have been extremely friendly. Makasar is also along with meat dishes.

they're also famous for seafood, so then tomorrow we're going to go on a totally opposite non- meat but total complete Seafood tour. So make sure you check out that video as well. I Want to say a big thank you for watching this video? Please remember to give it a thumbs up if you enjoyed it. 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.

Goodbye from Makasar and I'll see you on the next video. Okay.