This is a street food. Paradise Blown Away by the combination of ingredients. Without a doubt, one of the most delicious soups in the world. They are the kings of Sa.

It's going to be the best fried duck in the world. Hey everyone, it's Mark We I'm in Suaya East Java Indonesia blending all of those flavors all together on one plate I mean that's something that Indonesians do so well. look at how crispy that skin is. Oh totally an unexpected flavor.

m And today I'm meeting up with a couple of local food lovers and we're going to take you on an ultimate street food tour in Suraya. Hey fam! nice to meet you from Suraya! Foodies What are we eating first? Uh and oh okay. We're beginning with breakfast to eat a dish called n Pel as well as a dish called raan which are two dishes that are very common in East Java They're Comfort foods and it's what you want to be eating to start your day off with. Tell Puggy Py oh that Aroma is amazing.

This one is the raan yeah, a beef soup. oh it almost has a coffee kind of chocolatey Aroma to it in order to make your plate of raan. what she does is she Scoops rice onto the plate. Then she adds on the beef which has been uh, cooked already in that broth in that soup.

Then she adds on little bean sprouts uh and then a little sball on the side and then she scoops on that broth. Now the broth and the I mean the entire soup is a delicacy. It's uh, an amazing food because it's made with the kak nut which is also known as the pangium which is actually a poisonous fruit which once they ferment it and they process it and I think there's even a process where they bury it underground for a couple of weeks possibly. But you really have to know what you're doing to prepare and that uh, removes the toxins and the poison so that it's edible.

and inside of these nuts is the base. What makes the soup dark like that, what gives it that color and the fragrance and the aroma. and what raan is totally based upon. And so that's what we're eating for breakfast.

and I mean this is, uh, a dish that you have to eat that originates from East Java here and then then moving over here. this one is the petel. so start with rice and then some of the vegetables go on. Oh, it looks like some coconut, a variety of other sides.

Pachella is a peanut sauce that goes on top and then the cracker, the famous cracker. Okay, two main dishes that you come here to eat. the raan and the Nasi pel. but the the real experts.

The pros here. mix the two together and get Nas okay all together in one. that's a that's the pro move. but but since it's my first time here I wanted to try both of them separate.

but then I think we can, we can. mix it all at the same time as well. But the raan. What a dish! I've I've had raan before in Jakarta but I'm sure I mean this is the this is the real version.

this is where it originates. Oh and also coming to eat with a salted duck egg. So before mixing anything I think I'll just go for that that broth just to taste that soup on its own. Enjoy guys! Thank you thank you for joining us! enjo M Oh yeah oh that's like comforting and warming and soothing in the morning.

Oh I like it. It's not. It's not oily. Yeah, it's not oily, not oily.

It's so clean tasting. You taste the aroma of the beef. but then literally that. K the pangium nut.

It's something. It's a spectacular ingredient. I mean one thing is that it's poisonous. but the way that it's processed.

and for the K nut, you have to ferment it. and do you have to bury it underground for? Oh no. I Think you just, uh, save it for 40 days. 40 days.

40 days until it can use. Uh, because uh, you pick from the tree. it's very poison. It's very poisonous so if you eat it fresh, it's very poisonous.

Yeah, very poisonous. Delicious soup in the world? Yes I think so? you think so. Yes I I'm I'm not going to argue with you I think you're correct. You must try Okay with the beef, right? Okay with the beef, You must try and with the sunball as well.

The sunball and this is the beef that is cooked in can mix in. Okay, oh wow, it's so tender and the beef. They do have it separate now but I know the beef has just been cooked in that same broth brazed in that same broth so it absorbs all of the K I mean it literally kind of has a chocy coffee taste to it, but more mellow and mild and just the right amount of beefiness. Just the right amount of nuttiness.

Yeah, this is without a doubt one of the most delicious soups in the world. Another way to do it is to eat it with the the salted duck egg. Scoop it out and you put it right into yeah yeah okay. and this is also common to eat the like.

This? Yes, okay. some of the salted duck egg, some of the beef. Oh yeah, the sunball is amazing. M Oh wow yeah it is excellent with a salted duck egg duck egg that gives it another dimension of flavor and added saltiness cuz actually the the soup is not that salty.

When you add the duck egg, it almost has a starchiness to it. Um and then that saltiness. but that kind of. Yeah, that's just another great addition.

You can't go wrong. it's amazing. But another thing you can't go wrong with is adding the petel and mixing it all together. Yeah, the best combination? Perfect.

Is it Fried beef? Yeah. Fried beef? Okay. Fried beef? okay. I'll try the Nasi Pachel first on its own just to taste taste the flavor before we mix.

M mhm the peanut sauce. it's kind of sweet and nutty and then all the flavor of the vegetables as well. the texture of the the vegetables, the crunch of the fresh vegetables. I Can see how this is a common breakfast because it's refreshing and really like clean tasting.

Very clean tasting yes not not heavy, not oily. I'll try the umal. really taste of dry coconut in there so it has a sweetness. It's very good, very good, very good.

Yeah yeah now awwesome you can. you can try the mixture mix. let's try the mix and you got lemon basil in here B sh and the beef also the beef. Okay here we go.

The mixture that is sweet, savory, nutty, refreshing. The flavor of the lemon basil as well brings out the aromatics. Oh man that's delicious. Fantastic! An amazing way to start the day in.

Suda Oh, stepping out of the tent? Oh that was incredibly tasty. So good. and uh, the place is called Buily and she's the owner. Friendly service.

Oh what a soup! So next up on this Suraya street food tour, we're at a beautiful place! I I Love the setting underneath this, this green tree shaded, uh almost like a neighborhood intersection. What is the dish? We came to eat here because the seller is is uh have uh little strip and they they run for buyer. Oh they carry it on the the baskets. Okay, long long time ago, long time ago.

Okay okay like there is, there's a lot of seller and they risk for looking a buyer. Oh so that's what Balap means is the rice compressed rice? Okay okay so we're at the back of the tree. I Love how they kept the tree. The tree is in the center and Uncle here is going to start making our our lantong balap.

Oh and he's already starting to chop that. oh you can see his style already. so that's Aong compressed rice steamed in banana leaves. He slices that up.

So then next up Tofu goes on. Whoa! What a move! He's so fast. Wow, that's awesome! Oh this one is different. Uncle is so fast at what he does.

I mean he just flies and he has so much style too. He actually does a little dance as he's cooking as he's preing. You can tell he has so much passion for what he does. He takes pride in what he does.

the lantong, all these fried tofu, all these fried little cassava fritters, then bean sprouts go on, then the the signature sauce which is made from fermented shrimp and then he sprinkles on some sweet soy sauce. I Think on the end but I love his style. What a what a dish. What a move! So you go in.

the lantong is on the bottom. Oh we got to get a piece of the lantong. We got to get get some of those bean sprouts. All of that sweet soy sauce, tofu, crunchy fritters.

It's all in here. Wow, that's so much going on. Oh it's sweet and savory. It's nutty.

It's refreshing. It's kind of light and fluffy all at the same time. And then you really taste the flavor of that shrimp. That fermented shrimp that gives it that.

That's the the well-rounded salty Umami flavor. and I think I got some kind of like nuts or beans in here as well. The fried crispy shallots. Oh every one of those spitters has a different a bit of a different taste as well.

That one almost has a fermented soybean taste to it. and then you can taste it with the crackers as well. Then you can dip the crack cracker really? Airy and puppy Okay And then it's common to eat this along with I think they're little cockos. so this is like a a little saut.

Well really small been that sauce. Yeah really small. The sunball is kind of like a a Nutty a little bit of a sourness to it. Those are bursting with flavor.

They're small, but they're flavorful. Really good dish, really good combination. and I absolutely love Uncle and this entire location and atmosphere. Oh okay.

oh, he's adding on more. some Oh nice. Okay, oh this one is the Sbal. Okay, okay, that's good.

Okayi Maki yes a reup on that sunball? Mix that in. Oh man. it's so much fun to eat too because there's so many textures. it's a textural dream in your mouth.

Mhm yeah with that sunball. it's really creamy and really rich and tasty, but not oily. It's good. Very good.

Very booty. You came here before, uh, never been here before. Okay, okay, yeah oh uh uh. this the the casappa front casappa.

All right. it's very good. Mik it's delicious. great great.

I'm not a fan of vegetable but I really love this beach here. Wow. I like it. Wow! mhm Blown Away by the combination of ingredients the sweet Savory spicy I mean that's something that Indonesians do so well blending all of those flavors all together on one plate.

That was absolutely delicious. Just so many flavors all on one plate. We are continuing. We still have a lot more food to eat, but I Just love Suraya.

People are unbelievably friendly, hospitable, and I mean even the process of filming people are just so welcoming. Come come see what I'm doing. Come and and they just take and what they're doing. And the food they serve the people of Suraya Thank you! This is just.

it's an incredible City and I Love Indonesia Oh wow oh yes. nice. So F where are we at next we're in and what are there? What is it famous for? Famous one is soo soo and so Soo is a soup Soo is soup sou soup with is this one with chicken? uh with chicken. We call in sooam and you come to the front and it's just that chicken soup pot I mean it's literally a Jacuzzi it's a hot tub.

You could take a bath in that soup. it's so big. Oh noodles. Go in.

Then we're getting some of the oh I think these are ovary eggs. The little yolks whoa A lot of them. Oh all of them go in. Wow yeah it's a huge but wow more than 10 Wes The legendary Soo Aam in Suraya and I love the color of it.

It's so yellow. There's turmeric in there making it yellow. There's so many different spices and herbs Javanese herbs and spices that go into the recipe. You can see how rich thick it is.

Yes, hor is and if you add this one okay oh it's so lime juice and what is what is this? This sauce? K K K from uh excuse me this one. Shrimp crackers. Oh they're shrimp crackers. Shrimp crackers then made and so that's one of the condiments as well.

Okay, all right. more fler and um stick all right it first before we before we add any of the cond. Original Original? Yes okay oh M Very tastful. Yeah, it's so soothing.

Yeah, so chickeny fried shallots in there, the herbs, coriander, turmeric Umami Taste yes very. Umami thick from the chicken? Yeah oh it's really really rich as well. I think you can taste those uh shrimp crackers in there as well. They kind of give it a a little bit of a crunch okay, gives it more texture also.

and then what's Also, we got two different versions. One is with ovary eggs and that has to be the most ovary eggs in one bowl. I've ever. SE there's like 10 of them.

uh. and then we got one version with the organs with the chicken meat, but it's the same broth. same soup. this my trick for oh you squeezing.

squeezing the lime juice. yes to maximize the squeezing of the lime juice and we squeeze again. Okay, so fresh, full, nice squeez in the lime juice. add in the sunball.

oh yes. nice. Have many. Okay nice nice.

So crunched down shrimp crackers with spices and you add that directly to your soup. oh man that's G to thicken it that's going to give it so much texture and and then you you mix it. Yeah okay we mix and there's noodles on the bottom there too noodles in the bottom. Oh yes nicey Okay I'm going to try try your your seasoning as well.

Oh yeah oh and that takes on a hole. Nicely done. Nicely done. B Okay let's go.

let's try. let's go. Let's go. Oh I I Want to get oh I think I got some liver in this bite too.

Yes, Oh yeah. with the sunball with a squeeze of lime juice, that yeah, that completes the flavor. Very good. The organ is very chewy so like the gizzard.

I got a piece of liver in that bite as well that's nice and creamy creamy. What do you like M know with Sbba or not with Sbba always always with SBO s okay I'll squeeze in the some lime juice and even though there's noodles in here, it's also common to eat with rice on the side as well. Sball okay, good, good. and then Stir It Around okay I think that's good and I got to try one of these ovy eggs.

All right F let's try this one with the with the eggs. The eggs are so creamy oh man, so yoky like the condensed flavor of the chicken. and then I love this one. You can also taste the fragrance of the crispy shallots on top as well shallots, the crunchy shrimp crackers, the acidity of the lime juice.

It's both rich, chickeny, and refreshing all at the same time. Okay, so I'll add some of this to the rice. it's on some of the broth. Mhm.

Yeah. I mean you can eat it as a soup. You can eat it with rice. It's so good.

It is comfort food comfort food. Mhm. There's a small mountain of crackers over here. Shall we open this up? Okay, thank you.

So you eat this on the side so you have some more texture, some some tricks. Oh nice. You can add this one and and add soup. add soup and oh that's a nice bite.

That's a good idea. Oh the that sound of that crispiness. you can see how crackery how crispy that is. M Oh yeah m that's really good.

You taste the flavor of the shrimp and that it's just so crackery. so crispy. So Airy and bubbly scoop it in. Oh oh, they fell off.

Okay, really good, really homey, and just that's a proven recipe that has withstood the test of time. Ina This is just kind of an extra stop because it's on the way to the next place but famous for their little bite-sized meatballs and he is the meatball. Master Oh nice. so it's tomato sauce and sambal yeah and S and ketchup the sweet to Sauce okay India so tofu with meatball with all the sball and this one was with peanut sauce and then booty has over here this one with the it's like tomato sauce, tomato tomato sauce and s s ketchup mon.

so two different sauces. Okay so this one is the traditional one with the peanut sauce with tofu with meatballs M Oh it's tasty. kind of gummy in texture, a little bit spongy, and then you taste that little bit of beef paste in there giving it a metin with the SBO I mean it's a little bit sweet, salty, a little bit spicy has all these flavors in your mouth and this is a very popular street food snack in Chaba especially maybe common with for kids. Enjoy it! also because it's right outside of the school.

this one is the one with the tomato sauce. Oh that's straight up like sweet and sour sauce. Sweet sour, just a little bit of sbal to make it spicy. Yeah, kind of salty, a little bit beefy and you can taste some flour in there making it kind of spongy.

almost like almost bready at the same time. almost like a little beef dumpling. meatball. Okay, we're moving on to eat more food this entire.

Street you'll see the spof of smoke Rising through the street. Next up on this street food tour, we're eating S but especially type of s which is called S. Kopo which is a I think it's a coconut based s and I mean there's nowhere on Earth where you get S as in Indonesia and I mean it was invented in Indonesia they are the kings of Sat. This is a very uh this is a legendary foood froma it's called s On yeah this is Sato with the coconut coconut sprinkle.

Oh okay. oh really yeah. Oh so it's actually like fresh coconut on top of it. Fresh coconut.

like the dry. Ah okay okay what a process for the Sa. And you can actually literally see the slices or the shreds of coconut on every skewer of meat. And so that's the signature K s with that coconut on it.

and I mean I Love s how they just use such a raging hot fire. I mean it's blazing blazing hot and the fire is just continually fanned with a commercial blow just keeping that fire maximum heat. and so you just Scorch all of that smoke embeds into them and it's such a raging hot fire and then she just continually flips them over. You smell the aroma of the coconut kind of caramelizing the sugars of the coconut, scorching onto the SA the is ready we got to mix.

So this is the chur. There's beef, there's chicken, and there's also organs as well as there's a bone marrow. A bone marrow Sa in here, but I got to try. I Think this one is the chicken.

First wipe it into the the peanut sauce. the ketchup monise. There's shallots, there's chilies. My first time to ever try this type of s.

Oh the coconut. oh that's what sets it apart. is the coconut all on the surface of the meat and when it roasts in that fire, it kind of chars and burns and just brings out the flavor. Oh man, you immediately taste.

The Toasted Roasted Charred Coconut W Oh actually I think I got uh beef on that first bite. not chicken? Yeah, that's really good. but I do want to get one of those chilies, some of those shallots for my necks and kind of scoot the meat down a little bit. Make sure you get all of that peanut sauce.

I Love how they include full chilies and shallots on your plate as well. Okay, here we go. The crispness of the shallot. That chili.

The peanut sauce is so rich almost and also the peanut sauce has a really toasty Smoky flavor as well. Maybe those peanuts are really roasted before they're smashed into that s Sweet Salty, fresh and then especially the coconut. It's all about the coconut. And then we have another variety of skewers down here.

Oh look at all that sauce down there. But we have another variety of skewers and I think this is the one right here. One of the skewers you have to try here that I've never had before on a on a SAT bone. Maro S I Don't even know how they hold it on the skewer.

normally it just like disintegrates, it falls apart. We got to try bone. Maro s got to get shallots. Got to get the chili.

Wow. Oh man, that bone marrow. It's like pudding. it just somehow it holds together and it withstands the Raging Hot Fire doesn't melt and stays on the skewer.

And by the way, they have a whole seating on the inside, but it's kind of dark back there so that's why we're eating out here. on the sidewalk in the front. That's a unique saut now. meat on the grill I Don't think I've ever had grilled bone marrow in my life.

I I think that's the first time. Okay for my next saut I will take it and I got to dip into the the long and I think you can poke it and then also get some of that. Make sure you get some of that extra toasted coconut as well. M Oh man, it's all about the toasted coconut here.

Oh that's crunchy, it's fragrant, it's a little bit sweet. it's Smoky and I do love the L Tong The L Tong is just regular rice but it's compressed so that it's makx it so you can eat it with a stick and it also kind of is condensed is embedded with the flavor of the Banana Leaf which it's I think it's steamed in. All about the coconut all right Thank you guys! Legendary restaurant in Suda and they're extremely famous for their Sopo It's a must try when you're in Suda Next up on this Suda food tour, we're at a legendary restaurant that specializ in roing and we're going to see a little bit of the process of How It's Made and so it includes peanut sauce and cow nose and we're going to watch them as they assemble it right now. All right.

Okay so we have it's rice cakes, bean sprouts, that tofu, soybean cake, fermented soybeans. Oh nice. Wa What a mixture. I See some mang cucumbers, mango, and then this one and then this is the main ingredient here, right? cow? this is.

Oh, this is the chinger Yeah, Is it cow lips? uh? or face? Oh cow nose? Okay Noodle And noodles. Whoo! The ingredients keep on growing okay. And then from here, move over to the the sauce. Okay Peanut powder? The Ptis that's the shrimp paste goes in.

Oh look at how sticky it is W that's a shrimp paste. Yes, Oh, it almost looks like Carel caramel. Yeah, it looks like caramel. Oh oh, you can see how sticky that is.

That's going to be so much flavor. Then you can choose your spice level and the chilies are placed over here on the side of the mortar. and then she just completely pulverizes the chilies, mashes them to a pulp, bringing out the seeds their full flavors. and then she mixes it with some of the peanut sauce with a melon peel.

Oh what a move! and then that goes directly scooped directly onto your salad. Whoa, that's so much peanut sauce. Oh, how long has your shop been here? 1938 1938 wo so it's been with your family Yeah since 1938. Grand Wow Wow.

Amazing! This place is historical, historical legendary. Oh very cool. Yeah. Is this one K okay CU Here these are some of the crackers that you can you can grab and normally you eat it together.

Yeah, going to eat okay since 1937 this place is a Heritage Restaurant in Suraya and serving an original dish from suaya. I mean the nose, the lips, the face, The all parts of the face of the cow. Oh there it is. That's the chinger.

Whoa. Check it out. The fresh chinger has just arrived. Yes, there it is.

There's the nostrils. the nose. oh that's wobbly. I Don't think I've ever had a Cow Noos salad before in my life.

Back to the salad here and making sure. Okay, after that, we definitely have to take. Here's a nice piece right here. Nice piece of nose, some tofu, and they're generous with the sauce.

Man, that's oh, there's even noodles. I Almost forgot about the noodles on top. It's like everything you want on a single plate. Oh that peanut sauce is incredible.

So rich, so creamy, sweet, salty, a little bit spicy. And that piece of the cow nose. it's like straight up like blubber. I mean it's kind of a little bit chewy, a little bit gummy, so many textures.

and I think I got a couple noodles in that bite, a couple of, um, oh, a piece of tofu that kind of absorbed some of the sauage as well. Man', that is a heavy salad too cuz the peanut sauce is so rich and filling. This is one of those salads you just got to keep on digging and you'll find new new things every with every bite. Mango, more salad, more sauce on that bite.

I got Green Mango and I think I got the piece of the roof of the mouth of the cow cuz that kind of has a crunch. a cartilage crunch to it that is unique, so thick and you just want everything to be coated in that sauce. You get low on sauce. Don't worry, there's like a pool of sauce on the other side.

Mhm. So sticky, so hearty, so filling. You can take some of the sauce. you can take some of the ingredients, pile it onto the cutic on the cracker and this is the the local way to eat it as well.

Oh I Think on that bite, some of sauce went up my nose. Yes oh man. Sauce is incredible. Like it.

It's just so rich and sticky and you can tell that it's just so many peanuts in there that have just been ground down into a paste bringing out the oils and the fats. That bite of face is a little more chewy, a little more um, gelatinous, defitely gelatinous. What a dish? I mean it's totally unique. I mean unlike any other salad you'll ever have.

Oh yeah, you're going to get some splashage. That's for sure Booty. Where are we? we are now in a B Poppin I think B Puppin is very popular place Ina to eat dark fried and this one is called Bic Puppin B Puppin? Yeah so next up we are eating be Gorang which is fried duck. One of the best places in all of Suraya and we're located on this just outrageously busy intersection.

It's so loud, there's so many motorbikes that just whiz past here and this place is so famous that they open at 5:00 p.m. and sell out within 1 or 2 hours. If you don't get here at 5:00 p.m. on the dot, you'll be out of luck.

you won't get any of the fried. Ducks So they're just opening up right now and already they're pretty much full and they're just starting up those deep fryers. They're going to start frying up the duck. We're going to see some of the process.

Well this place is thrilling. This is. this is street food on the next level. Look how crispy that is.

Man oh man, this place is absolutely insane And he is. What a deep fry Master Man he just could do it with his eyes closed. He tosses playful of ducks in. he transfers them to the different oils and the duck is actually precooked already.

but then when it goes into the oil, he doesn't cook it for long, he just wants to sear once. they uh crisp ify that skin that Outer Edge Keeping the meat on the inside just completely succulent and juicy. Oh their technique is they have it to a science. This looks like it's going to be the best fried duck in the world.

And what a location! This atmosphere is unbelievable. the busyness, the energy, the crispy skin that marinade and served with rice. lemon basil soup on the side and we got the fried intestines. Oh man this looks good.

Oh I Can't wait to try this duck. Look at how crispy that skin is. Oh it falls apart. Look at how tender it is.

Oh that just falls off the bone. Look at that. You could shake it, you could shake it and the all the meat would just fall off. Wow look at the skin and all of the boomoo the paste on that skin just deep fried onto the duck.

Oh wow. Okay, it's the world's best fried duck. I've never tasted fried duck that good before. The spices, the turmeric, the shallots, the garlic, and then their process of cooking it.

Their strategy: the way they cook it because it's pre-cooked but then they flash fry it to make it so crispy on the outside yet remaining so juicy and so oily and moist on the inside. The contrast of the tenderness to the crispiness is insane. and that's without even adding Sbal yet. Oh that's incredible.

That's life-changing So you take some of the soup and the oil from the duck and pour it onto your rice. All of it. I'm going all in and you can take the duck. Oh look at that.

it's just fall apart tender, the texture is unbelievable. Onto the rice. Okay and then sball. Oh this oily, chilly infused sball.

Oh wow. Now we can really mix in with the sball with the rice. m M Oh man with that oily soup from the duck with the sambal, the oil, the spiciness of the chilies, the acidity of chilies and that melt in your mouth duck that's that is award-winning That's unbelievable. Nice bite.

Oh that's a good. Scoop So delicious, so tender, so flavorful. mik uh this is the best. Like you said, this is the best fruct in the world market.

I think it is Yes I think it is very good. Wow Wow. Unbelievable. Yeah this is the skin.

very the skin unbelievable and the duck is just so t wow. I'm blown away I Can't believe it. That's the tastiest duck ever. And then what they do is they grab a a piece of the duck, dip it into the samb.

Oh man, that's life-changing Oh that duck is absolutely it's actually insane. And then again, Ina you can take some of the lemon Basel put it onto your to your right, give it some refreshment. and the sball is also just amazing. You're just going to want to drench every bite in the sball.

I've been so excited about the duck I haven't even gotten to the intestines or the skin ints and they're kind of braided. Oh they're so crispy, not chewy at all. It's such good flavor. I mean you taste the flavor of that fried oil as well.

The texture is Del that's so tasty. that's addictive. Salty, crispy. Yeah, they're going to sell it for only a few minutes.

Yeah, you can try try this. Oh the intestines. they sell out in a few minutes. So this is another part of the intestines but extra crispy.

And I think they're sliced flattened so that they they have more surface area to be even extra crispier. Oh man, uh-huh that's straight up a duck intestine cracker. Oh oh man, what a snack food. They're guaranteed nobody's ever left food on their plate here.

We're here with the the owner who serves the world's best fried duck. CI Oh man, she is absolutely incredible. She's she's a hero for 30 years, she invented her own recipe for fried duck and she's still here every night. She's so hardworking, She's so humble and when you're in Suaya, this is a place you absolutely do not want to miss.

That fried duck is mindblowing. I'm speechless I Can't even believe it! We drove, drove a little bit and we are next going to eat a dish that's called Tahu Chur which is a tofu mixture. It's something that's extremely famous in Suraya and this is another one of these. Absolutely packed just incredibly popular food stalls in Suraya.

Always busy from the moment they open until the moment they close just dishing up all the mixture of ingredients. the tofu and this is a totally unique dish that's loved in Suraya. So we're going to watch as they make it right now. So how it works is that he takes a and then he puts on some of this paste which I think is made from shrimp paste and I think there might be some garlic in there as well.

puts it onto the bottom of your plate, then he goes ahead and mixes all the different. There's bean sprouts, there's lettuce, there's tofu which he shaves off onto the plate. kind of looks like a yellow tofu I'm not totally sure what that is and then noodles go on top of that. Then it goes over to the broth station and the meaty station and you can just smell the aroma of the beef.

that's like a really thick beef broth. Looks like there's tendon in there, looks like there's some jiggly bits from the beef and then he just Scoops that onto your plate over the mixture of all those ingredients. Something totally unique I mean I Don't know if I've ever seen a combination of all these ingredients together on one plate with that shrimp paste on the bottom that's going to mix with the broth as he scoops on that broth. it's going to just mingle and mix into the broth.

and they've got so many plates ready to go here. So when they when they get busy slammed with customers then they just grab these plates pre-assembled scoop on the beef and the tendon and the broth and they can serve it to you fast. Oh and then the crackers go. A whole handful of crackers go on top.

Oh that's so many crackers. Oh okay, so here we go. We got the Taho chur and they just fill it to the brim with a soup. It's boiling hot.

It is called a mixed tofu. but I think it's more about all that beef tendon. yellow in color, noodles in here. tofu, lettuce.

What a dish! So you got to mix it up all the way. That shrimp paste. This is unlike any other mixture. wobbly bits.

Okay, let's try that broth first. Whoa. Totally an unexpected flavor. M The first thing you taste is sweet, then you taste the shrimp paste.

Then you taste like the oily richness of the beef wo it's totally unexpected. an unexpected flavor. Wow. And then it's so garlicky as well.

garlicky. Maybe the onions, the shallots in there, the tendon. The beef has just kind of melted into the sauce. it's almost a gravy.

You're not even totally sure if it's a sauce or a soup. I Mean it's a mix. It is what it is. It's whoa.

That's That's Unique Oh that's that's tasty. And then you can take some of the huge lumps of tendon. Oh look at that. Oh it's so jiggly.

I Think we need some sball on that? Oh nice. Oh man, that so gelatinous, oh so slightly rubbery but soft at the same time. And then you got the sweet soup. Wow! I mean totally unexpected.

Your first bite is kind of shocking. you have no idea what to expect I think it doesn't really taste like what it looks like, but it's just totally complex. shrimpy, beefy broth. normally.

then you can can to add on some more sball. not spicy. Not eating there, we go. We got noodles in here.

We got Cava cakes and the lettuce. M Oh and the Cavo cake has again a totally different texture to it. kind of gummy, starchy, so many textures. What a What a unique dish from Suraya.

And then additionally, a lot of people get the shrimp crackers. Most of the people get them on top of their tah chur, but we got it on the side so that we could see the whole plate before eating it. But I will toss a couple of these onto the broth. I mean I think they're almost like croutons.

Oh, you can hear them crackling as soon as they they enter that broth. You got to get them soaked submerged in that broth. mhm I mean I think it's definitely a unique dish. It's a unexpected flavor and I think it's something that you would really grow to love and enjoy because it has so many different flavors going on.

It's really a balance of sweet, salty, spicy, beefy all together. And the other thing is that it's I mean it could be a small meal, It could be a light meal. It could be a snack. Could almost be considered a dessert.

Kind of like that cross between a dessert and a Savory food altogether. you don't totally know what it is and I think that's the attraction of what it is. Oh man. Again, a huge thank you to Booty! and Fami I'll have their information in the description box below and I'll have all the places that we ate at listed below as well all the street food stalls.

People here are so nice. What a city! Suraya is an amazing! City If you love food, you've got to visit when you come to Indonesia and make sure you stay tuned to watch this entire Indonesia Street Food series. We're eating a lot of delicious food that you're not going to want to miss and I want to say a huge thank you to 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. Thanks again for watching See you on the next video.