Asia's Most Revolting Ingredient!! Indonesia's Extreme Karo Tribe Diet!!
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1. DOKAN VILLAGE
ADDRESS: Dokan Village, Merek District, Karo Regency, North Sumatra, Indonesia
????????BABI PANGGANG KARO / BPK (KARO-STYLE ROASTED PORK) + PIG BLOOD SAMBAL: Mix pork with a pinch of salt and lime. Roast pork on firewood. Make pig blood sambal from salt, ginger, Sichuan pepper, forest eggplant, lime leaves, torch ginger, garlic, green chili, lemongrass, and pig blood. Stir constantly for 5 minutes. Dip pork in pig blood sambal to serve.
????????CIBET (DRAGONFLY LARVAE): Mix dragonfly larvae with forest eggplant, coconut, candlenuts, turmeric, Sichuan peppers, garlic, lime leaves, chili, and torch/aromatic ginger. Pour mixture into the bamboo tube. Add coconut milk to the bamboo tube, then seal the tube with ground lemongrass. Grill bamboo tube on firewood.
????????GRASS FROM COW STOMACH: Feed cow with klorofil grass for four days. On day 5, slaughter cow and separate the first chamber (stomach) Clean up bones and innards. Squeeze grass in the first chamber to extract “juice” into a bucket. Boil the juice for 1 hour. Add bones, then wait for 10 minutes. Add meat, then wait for 10 minutes. Gradually add cassava leaves, tree bark, candlenuts, forest eggplant, ginger, torch ginger, lemongrass, and green chilies. Add spices. Let boil for another 30 minutes - 01 hour, then add coconut milk.
????????TASAK TELU (CHICKEN BLOOD DISH): Boil cassava leaves, then chop. Slaughter chicken and then drain blood into a bowl. Clean the chicken, then boil the meat. Once the chicken is boiled, shred the meat, then mix with coconut and chopped cassava leaves. | Blood sauce: Same as pig blood sambal, only pig blood is replaced with a mixture of chicken and pig blood. Serve shredded chicken mixture mixed directly with blood sauce mixture.
????????LEMANG LEMANG (BEEF STEW WITH COCONUT MILK). Grind ingredients including garlic, onions, candlenuts, ginger, turmeric, chili, and coriander to make spices mixture. Add cooking oil to wok. Fry the ground spices, then add beef. After 30 minutes, add coconut milk and cook for another 30 minutes.
#BEFRS #BestEverIndonesiaFoodTour #BestEverFoodReviewShow
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INSTAGRAM » (@besteverfoodreviewshow)
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
ON-THE-GROUND PRODUCER » Terryh Nguyen
PRODUCTION ASSISTANT » Wife
LOCAL PRODUCER » Tikka Kusrachman
LOCAL PRODUCTION ASSISTANT » Trudy Abdurrachman
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Extreme Sri Lanka! Jaffna Food and the Neck Bulge Tamils!!
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1. FISH MARKET GURU NAGAR
ADDRESS: Reclamation Rd, Jaffna, Sri Lanka
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2. JOSEPH FAMILY HOME
INTERVIEWEES: MR. CALLISTER JOSEPH & MRS. JASINTA JOSEPH
????????CRAB CURRY: Pour coconut milk onto the cut crabs, then add liquid salt, tamarind juice, Jaffna curry powder, chopped onions, curry leaves, and ginger-garlic paste. Put the pot on the fire and cook for 20 minutes. Mix the curry. Add more coconut milk. Cook for 15 minutes.
????????STIR-FRIED CUTTLEFISH: Place fenugreek and fennel seeds in hot coconut oil. Add garlic and mix. Add curry leaves, chopped onions, liquid salt, and green chilies and put into the pot. Keep mixing. Place the cuttlefishes in and add salt liquid, ginger- garlic paste. Mix and close the lid. Add Jaffna curry powder and tamarind juice. Mix and allow it to cook for 15 minutes.
????????RAAL SODI (SHRIMP CURRY SOUP): Pour coconut milk into a pot with chopped onions, green chilies, salt liquid, and turmeric powder. Squeeze chopped tomatoes and put them into the pot with lime juice. Place the pot on the fire and then put shrimp into the pot. Cook for 15 minutes.
????????STRING HOPPER: Add hot water to liquid salt and pour into rice flour. Mix well. Place the dough into a string hopper maker. Stack the hoppers into a steam pot for 5 minutes.
????????JAFFNA HOPPER & COCONUT SAMBAL
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3. NALLUR BHAVAN VEGETARIAN RESTAURANT
ADDRESS: 250 Kovil Rd, Jaffna 40000, Sri Lanka
INTERVIEWEES: MR. NEELAN SIVA
????????KURUMA (MIXED VEGETABLE DISH)
????????SAMBAR
????????DOSA
????PRICE: 230 LKR/$0.62 USD per piece
????????CHILI PARROTA
????PRICE: 300 LKR/$0.81 USD per dish
#BEFRS #BestEverSriLankaFoodTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Ruzaina Hadgie
PRODUCTION ASSISTANT » SAMAL BANDARA @samalbandara
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
How to make Fermented Hot Sauce
In this episode we learn how to make our first Fermented Hot Sauce using peppers we have grown! This is the final episode in this series, From Seed to Sauce - Chillichumps Beginners Guide to Growing Peppers.
pH meter:
500ml Kilner Jars: US - | UK -
Sterikap lids:
I like these lids, but I don't like the airlock that comes with it, especially for longer fermentations. They work fine for the shorter fermentations.
Alternatively, get these lids without the holes:
US - | UK -
then drill it and fit a grommet: US - | UK -
Airlocks:
150ml sauce bottles:
To support me and my channel:
OR
If you haven't seen the other episodes, check out this playlist:
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Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.
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