KING OF NASI GORENG + BAKSO MALANG - Indonesian street food in Jakarta, Indonesia
INDONESIAN STREET FOOD - Today, I will take you on an Indonesian street food tour of Jakarta, Indonesia.
To start our insane Indonesian street food tour in Jakarta, Indonesia, we went to a local neighborhood to try Asinan Betawi.
To continue our insane Indonesian street food tour in Jakarta, Indonesia, I finally managed to try Indonesian bakso for the first time.
Moving on with our insane Indonesian street food tour in Jakarta, Indonesia, we went to a local joint to eat the most delicious Indonesian Soto I've had so far, Sroto, and try Tempe Mendoan.
To continue our insane Indonesian street food tour in Jakarta, Indonesia, we went to the King of Nasi Goreng Kambing in Kebon Sirih.
To end our insane Indonesian street food tour in Jakarta, Indonesia, we went to a local warung to have traditional Javanese food, Nasi Pecel and Nasi Rames.
Hope you enjoyed my Indonesian street food tour of Jakarta, Indonesia.
Stay tuned for more street food videos like these.
LOCATIONS:
1- Asinan Betawi H.Mansyur Kamboja
2- Bakso Bakwan Malang Cak Su Kumis
3- Sroto & Mendoan Eling-Eling Rawamangun
4- Nasi Goreng Kambing Kebon Sirih
5- Warung Sego Pecel Mbak Lastri
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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, traditions and get to know the people.
In this channel, Abroad and Hungry, I will share my passion for street food, local and traditional cuisine.
00:00 Introduction
00:16 Asinan Betawi
04:13 Bakso Malang
07:55 Sroto Banyumas
12:08 Nasi Goreng
17:10 Nasi Pecel
The 32,300sf (3000m) ???????? Bali villa where celebs and billionaires stay in Uluwatu
We just spent 24 hours in the world’s best airport but now we’re flying to the Indonesian island of Bali and this trip is FULL of surprises. Like a last-minute upgrade to a $4,000 a night cliff’s edge villa, to some very special friends making Brooklyn’s 12th birthday one she’ll never forget. Let’s get to it.
Check out Rocio's adoption story on their @MomDuty channel ❤️????????
Contents:
0:00 Intro
0:30 Arriving at I Gusti Ngurah Rai International Airport
1:46 Arriving at Alila Villas Uluwatu
2:48 Oceanfront Lunch
4:55 Uluwatu Beach Hike
5:46 The Villa Surprise
9:12 $3,000/Night Villa Tour
18:02 Inspirato Pass Overview
19:23 Partying at the Villa
20:11 A More Meaningful Side of Bali
21:25 Bali Life
27:19 Conclusion
27:56 Behind the Scenes
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ABOUT US
We’re the Lockwoods. And we’re traveling the world to experience—up close and in person—all the natural wonders and distinct cultures that our kids would otherwise be consuming only through textbooks and TV. We think it’s a better way to learn and we’re working hard to fund this little experiment in the hope that our kids will grow up wiser, kinder, and more grateful for the beauty of our diverse planet and its people.
BETTER THAN TAKEOUT - Easy Kung Pao Shrimp Recipe
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Kung Pao Shrimp is a classic Sichuan dish. As a variant of Kung pao chicken, it is easy to make and great to serve with white rice because the taste is flavorful, complex, and well-balanced. As a variant of kung pao chicken, one of the differences is that this dish is deep fry and kung pao chicken is stir-fried. So the shrimp is slightly crispy and coated with a glossy sauce.
INGREDIENTS (serves 2-3 people with some rice)
To Marinade the Shrimp
1 lb of shrimp peeled and deveined
1/3 tsp of salt
Some white pepper to taste (Amazon Link -
2.5 tsp of Chinese cooking wine (Amazon Link -
1 tbsp of cornstarch (Amazon Link -
2/3 cup of cornstarch (Amazon Link -
To Make the Sauce (碗芡)
4.5 tbsp of sugar (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
2 tbsp of light soy sauce (Amazon Link - )
2.5 tbsp of Chinese black vinegar (Amazon Link -
3 tbsp of water
Others:
1.5 cups of oil for deep frying
1/2 cup of peanuts
4 cloves of garlic, sliced thinly
1/2 inch of ginger, sliced thinly
4 scallions, dice the white and cut the green part into short pieces
a handful of red dried chilies, cut some open to release the flavor (Amazon Link -
1/2 tbsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of Sichuan Dou Ban Jiang (Amazon Link -
INSTRUCTIONS
Marinade the shrimp with salt, white pepper powder, Chinese cooking wine, and 1 tbsp of cornstarch. Please pay attention to the ingredient list if you are buying frozen shrimp. Most shrimp on the market is frozen with a salt solution. In that case, you must use less salt or rinse the shrimp thoroughly before seasoning.
Place 1/3 cup of cornstarch at the bottom of a big container. Add the shrimp and cover with another 1/3 cup of cornstarch. Put on the lid and shake well. Leave the shrimp in the container and set it aside. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
To make the sauce (or what we call 碗芡), thoroughly combine the sugar, cornstarch, light soy sauce, Chinese black vinegar, and water. You can replace Chinese black vinegar with white or rice vinegar; however, you will miss a bit of the distinctive fermented taste.
Add 1.5 cups of oil and the peanuts to the wok. Stir constantly over medium-low heat for 2-3 minutes. Remove the peanut when you see they are slightly opened; set them aside. If allergic to peanuts, use a different kind, such as walnut or almond. If your peanuts are roasted already, skip this step.
Put the shrimp into a sieve and shake it a few times to eliminate the excess starch. Next, heat the oil to 400°F /204°C and fry the shrimps in 2 batches for 2-3 minutes each. Crowding the wok risks overcooking the shrimp as it will quickly drop the oil’s temperature.
Transfer the shrimp to a rack to drain out the excess oil. Sieve the starch crumbs from the oil before frying the next batch of shrimp.
Remove most of the oil and keep 1.5 tbsp in the wok. Add garlic, ginger, the white part of the scallions, red dried chilies, and the Sichuan Dou Ban Jiang. Stir over medium-low heat for a couple of minutes or until fragrant.
Add the Sichuan peppercorn powder. Pour in the sauce. Keep stirring until the sauce is thickened. Add the reserved green part of the scallion, the peanuts, and the shrimp. Toss until everything is coated thoroughly. Serve with white rice.
This dish can be made without chilies, Sichuan peppercorns, and the Dou Ban Jiang. That’s what most Americanized takeout restaurants do. However, these three ingredients create the classic spicy and numbing flavor, which stands the authenticity.
???????? Tsukiji Fish Market (We ate POISONOUS PufferFish!)
Tokyo is home to some of the most fascinating spectacles in existence and one of those is here at Tsukiji: the largest fish market in the world. In the wee morning hours you can find individual tuna selling for as much as $3 million. But we’re not that hungry or that rich, so we’re in search of other delicacies, like the famous fugu fish, which, with a toxin 1000 times more deadly than cyanid, can kill you just by touch. Will our gastro-adventurous family risk eating it just for bragging rights?
Contents:
0:00 Intro
0:50 Tsukiji Fish Market
2:10 World's Priciest Strawberries
4:18 Sakura Mochi and Dango
6:15 Fish on a Stick
7:44 The Denver Connection
8:35 Seafood Soup
9:25 Nori, Nori, Nori
11:30 Sushi Spoons
13:13 Wagyu A5 Skewers
14:30 Fugu / Blowfish / Pufferfish
24:19 Conclusion
24:46 Outro
25:15 Behind the Scenes
Check out our curated collection of products and services that support our life of travel and adventure:
Learn more about how we stay in multi-million dollar homes around the world for a low, flat monthly subscription and no nightly rates, taxes, or hidden fees.
To learn about how our kids are also receiving a world-class, formal, private education while we travel the world, go to: followabc.com/school
Check out our favorite credit cards for travel benefits:
Here's the equipment we use for vlogging:
Find and use the music tracks we feature in our episodes:
Join our Inner Circle email list to get immediate notifications of new episodes, behind-the-scenes content, giveaways, and news:
We’re passionate about our lifestyle of luxury family travel, remote business ownership, unschooling, and contributing positively to the future of the world. If you’re a like-minded brand or content creator and would like to explore sponsorships, collabs, or other ideas, please get in touch at
If you want to send us products for review, please reach out via and we'll provide our mailing address.
Follow us on other platforms:
Some of the links provided in our episodes and on our website utilize merchant affiliate programs that may pay commissions to us whenever people use them to make purchases.
ABOUT US
We’re the Lockwoods. And we’re traveling the world to experience—up close and in person—all the natural wonders and distinct cultures that our kids would otherwise be consuming only through textbooks and TV. We think it’s a better way to learn and we’re working hard to fund this little experiment in the hope that our kids will grow up wiser, kinder, and more grateful for the beauty of our diverse planet and its people.
WHAT I EAT IN A DAY - SIMPLE + DELICIOUS
This is what I normally eat in a day when I'm not doing extreme budget challenges. In the video I was trying to say that soybean oil is bad, but accidentally said sesame. Sesame =good, soybean oil = bad.
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Bún Suông - Làm Suông Đơn Giản - Dai Ngon - Nước Lèo Lên Màu Đỏ Tự Nhiên Thật Đẹp
Diễm chia sẻ cách nấu món bún Suông thật đơn giản mà cũng rất ngon. Đây là món bún của người miền Tây Nam Bộ, nước lèo có vị ngọt thanh, thêm chút me chua, con suông được làm từ tôm quết cho dẻo dai rất hấp dẫn. Mình cùng vào nếp nấu bún với Diễm nhé!
????Nguyên liệu / Ingredients:
1kg tôm đông đá / 1kg frozen prawn
2/3 mcf muối / 2/3 tsp salt
1/2 mcf đường / 1/2 tsp sugar
1 mcf bột nêm gà / 1 tsp chicken powder
1 mc dầu màu điều / 1 tbsp annatto oil
2 mc dầu / 2 tbsp vegetable oil
1/2 mcf bột hành / 1/2 tsp onion oil
1/2 mcf bột tỏi / 1/2 tsp garlic powder
1/2 mcf tiêu trắng / 1/2 tsp white pepper
50g tỏi / 50g garlic
2 mc dầu / 2 tbsp cooking oil
2 lít nước / 2 liters water
2,5 mcf muối / 2,5 tsp salt
1,5 mcf đường phèn / 1,5 tsp rock sugar
3 mcf bột nêm gà / 3 tsp chicken powder
5 - 6 đầu hành trắng / 5 -6 white part of spring onion
◽️ Nước chấm / Hoisin & Tamarind sauce
40g me / 40g tamarind
100ml nước sôi / 100ml boiling water
1 mc nước mắm / 1 tbsp fish sauce
2 mc tương đen / 2 tbsp hoisin sauce
◽️ Ăn kèm / Side serving
Bún / Vietnamese rice noodle
Tóp mỡ / Fried pork fat
Hẹ / Chives
Rau thơm / Vietnamese herb
Giá / Sprout
#diemnauy #bunsuong
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