You Let Explained Clearly

This is like a pure bite of Tim or Lstee. All right, let's do it. Welcome to Tim Lee. Unless you've been to this small Southeast Asian nation, you've probably never had Timori's food. I personally had no clue what to expect. This plate of food costs $1 in Time. But today, that's going to change because we're on a mission to eat the tastiest Timor street food. Let's put fire. Just an hour earlier, I landed in Dilli, the capital city. We just landed. Welcome to Timor Lestee. Timor Lestee is one of the least visited countries in Asia with a food culture that's practically never been

seen. So, I'm here to discover what do locals love to eat and what makes this country so special. Hey everyone, it's Mark Wis. Welcome to Dilli Timor Lee. I'm so excited to be here. This is one of the least visited countries in Asia. The entire country has like a population of about one and a half million people and I can't wait to explore the food. We're going to be hanging out with Caesar. What's up, Caesar? Hey, Mark. Hey, man. Good. Yeah. Great to meet you. Thank you so much. Nice to meet you. Finally. Happy finally. Awesome. And we are starting off immediately with some amazing food.

Yes. They have chicken barbecue. Oh, that's the nice day. Yes. All right. Let's let's try some food. Oh, awesome. Chicken barbecue. Hello. Hello. Hey, man. Hello. Oh, that chicken smells amazing. So, Caesar, what would be the way to say hello and greeting locally? Bond. Okay. All right. So, today they have a watercraft salad. very famous in this one is a Portuguese Brazilian influence which is the bean soup. That's fada. Nice. Okay. Oh, amazing.

Try that one. Yeah, for sure. Super cheap. We have pork. We have chicken. This one is beef. Oh, man. You like that one? This big manas. This is the manas they're going to feed us today. Budo manas. Manasi sauce. Chili sauce. This looks absolutely fire. Just tons a whole bucket of crushed chilis in here. You see some herbs in here. I love how the whole lime is chopped up, not just the juice. It smells amazing. So, this family here, they can sell 400 to 500 meals a day, including the takeaways that, you know, in a big like they can respond a big amount. And the reason they can sell that much because they live right here.

Okay. Yeah. This is their home. So, they sell it right out of their family home. It's home cooking. There's just always a crowd of people standing outside here. But it's really like these types of humble family stalls like this where you'll find some of the best food across the world. Wow. Just be careful of your head or you'll have a fresh haircut. Okay, so start with some rice. Stir-fried water crust salad goes on. And then we're going to go for some of that beijuada. Oh, not forgetting the imanas. That is a must. Okay. Yeah, let's get that fresh grilled chicken. Yeah, that water crust looks so fresh and so vibrant.

Okay. And then we're going in for the beef curry. Wa, that looks incredible. Whole pub. Thank you. This plate of food costs $1 in timole. Wow. Thank you. Thank you very much. And it looks absolutely amazing. I have a feeling we're going to be eating a lot of Imanas when we're in Tmorstee. So they have kindly let us sit kind of in the courtyard area where right where behind the stall where they are cooking. This is actually my very first meal in Timmorstee. And the food here is totally different from anywhere else I think you'll ever visit. Right.

Yeah. Yeah, Timis has a different kind of like flavor, different kind of like plating if you compare to Indonesia or Malaysian cuz in Tim we always eat salad with it. Some water class salad something green on your plate is always a must. Yeah, it's a must. That's that's why it looks different. And the other essential component the imanas man. Yes, I chim in Tim. Chile is totally different with other country. I have traveled the world but I found Chile and Tim is very different. Oh man, I cannot I promise you different chili. Okay, I think you should start with this. Okay, let's start with the fijuada.

Yeah, so fijuada. You can see there's these are the red beans, kidney beans, mustard. There's some macaroni in here. And then don't forget the chili. You dip it in. Oh, yeah. Let me get some of that chili. A bit of chili in there. Oh, that's big amount. Let's go for the chili Caesar on this bite with the fijada. Cheers. Very refreshing. Kind of like in your mouth. It's not too rich, but it has a texture. The beans are so creamy. And then you have that Imanas that just lifts the your taste bud that just elevate that just elevates your taste buds with that chili with

that uh acidity of the lime. Oh, it's good. Fijuada is something that of course is a result of Portuguese, right? Um but I think the last time I ate fijuada was actually in Brazil. It's originated from Brazil. M and the history of fijuada often is associated with uh enslaved people in Brazil who would take like the scraps of meat and then they feed the nose and then they then cook it down with beans and cook it down. But I think in Timmorstie it has a different story, right? It has like the Portuguese brought into the country and of course the Brazilian slave also came along, African slave come along. So they also introduce being so local and

the Portuguese cook at their house differently and local people develop the way that Brazilian eat but with our own way cuz we cannot afford meat every day. Yeah. So what we do is like vegetarian style which is still very tasty though. Yeah. Amazing. Additionally, it was also a dish that was used during resistance, right? It was because it has a lot of nutrition, a lot of energy, protein, energy, but also to feed a lot of people. Beans is easy. Add a lot more water, they expand. And this page water is amazing. We need to keep on eating that. Yeah.

Oh yeah man. Would you eat fish like once or twice a week? Okay. But if you eat outside in a small place like this, they always have fish. So you can eat every day. Oh man. If you love fish. I love fish. Okay. Before we move into the next dish, I'm desperate to try that water crust. There's some cucumbers in here. There's some [clears throat] onions in here as well. Always like that. Look at how fresh it is. M crunchy. M I love that crispness. Sweet bitter combines. It does have a hint of bitterness. Um but I love that crispness, that green flavor. It's tossed with just a little bit of like oil.

Mhm. And a little bit of salt. Make it really tasty. Yeah, they're almost good. I grew up selling this water crash as well. My mom love to plant it. Okay. So, we eat almost every day. You can stir fry, you can make into salad. Oh, so good. Or soup. Oh, I love water crash. Actually in Hawaii where my mom is from, they also eat a lot of water crust. So I grew up eating a lot of water crust as well. Yeah, man. Same. Yeah, man. Oh. All right. That one is the beef curry still with the vegetable and salad. Okay. Plus the manas.

Yes. Many tries are very skinny because so many vegetable you eat. So many vegetables. Let's go for the chili, bro. Oh yeah. With that beef curry. It is a small little spoon to balance it all. Here we go. Crazy. The beef is tender. The curry is a little bit sweet and a little bit like you taste the curry powder. Oh, it's delicious. And again, just wrapped up with that boost of extra flavor from that manas. Crazy. We're starting to sweat a little bit from that chili. Yeah, the beef is sweet. It's nice. It's nice to go with the Really good. Okay, next up

for the grilled chicken, but it's not just any grilled chicken. And once you order it, then they ladle on some sauce fresh off the grill. Just completely submerged in that beautiful looking sauce. That's quite big chicken for $1. Yeah, it is. That is a big piece of chicken. Let's get some imanas in there. Yes. Here we go. Oh yeah. Peanut sauce. That is peanut sauce, right? And it tastes like the chicken has been like marinated in coconut milk or coconut milk. Turmeric. They cook in turmeric and coconut milk. Oh man. That keeps the chicken on the inside moist and juicy. Then it's grilled so it absorbs that smoke and then they put that kind of sweet peanut sauce on top of it. So it's just layers

of flavor. Then with that chili, this is just superbly tasty food. Get a little combination bite. Taste that with some of the water crust. The veggie come along with the chicken really well. Yeah, for sure. And that just provides that extra boost of flavor. It's just so good. There we'll grab some of that chicken. I know. And then you have the skin. Oh yeah. Good. My kids love the skin. Skin is good. Yeah. I'm going to add in some of the water crust. Once you start eating with your fingers, it just elevates it for sure. Yeah.

We're off to a great start. First meal in Timmorstee, but there's a lot more food still coming up. So Caesar, where are we going next? We're going to the real street food, the Timuru is virgin street food, which is seafood mostly. And then to go there, we're going to pass very beautiful scenery like in Hawaii. Oh yes. Like you're watching Moana. You're arriving on an island. Promise a lot. I'll show you more. Okay, that was about a 45inut drive.

Timor Lestee is such a rich country, an island. And we've come out to the countryside a little bit. We're right along the ocean to eat some seafood. Timoriz style seafood. So there's all these stalls here all along right along the beach front where they're selling all sorts of seafood. Now we are in the house and then we are at a place called fish on the stick. This is mostly seafood. So you can see all is the fish and then everything come from the sea.

Everything looks like it's been kind of half cooked, marinated. You see some chili seeds on everything as well. So marinated. And then when you order, you just choose your skewers and then they throw it back onto the grill to do the final cook and heat it up before you eat it. And then we're also going to eat something I'm extremely looking forward to trying. One of the national dishes, something that you have to eat when you come to Timorste. Yeah, let's get this guy. All right, let's get this guy. Someone talk to us. Yeah. Okay. They have good day, which I love that marinade. Okay, then that goes directly onto the grill. And this is that thing that I'm talking about. The thing that you have to try

traditionally kupa is used as a ritual. This is food for ritual. But now people can sell it. Rice within palm leaves. Coconut leaf. Okay. What makes it so yellow? Is there turmeric or coconut and coconut? Okay. Great. Oh, awesome. So, we're going to have this with this. Yeah. Perfect. This place is incredible. Just a shack right on the side of the beach, the waterfront. Fresh seafood, fresh fish.

We have something wrapped in palm leaves that I can't wait to try. But first, I think we should go for octopus first. Yeah, let's go for octopus. Okay. All right, let's do Here we go. M. It's good. Yeah, the texture. Yeah, it's not too chewy. has a nice like softness with just a little bit of a bounciness to it. M chili. Maybe a little bit of turmeric in there as well. Make it yellow. It is nice and Okay. It is turmeric. Oh, you want to dip into the chili?

Yeah, for sure. The immanas. Chili lime. I love how the whole pieces of lime are included rather than just the lime juice. I can teach you how to make this. Easy. Perfect. All right. It's good. The sourness. That's a perfect combination. Amazing. Uh-huh. That extra acidity. The Imanas. Slightly different. The one that Yeah. This one is more crushed. Before. Yes.

More crushed. Next up for the squid. All right. Man, I don't think we even need to add. We just immediately need more of the manas. Yeah. All right. Just dip it in from the start. No bite. That still with the chili. Every bite needs manas. Scoop it up. There we go. Yes. Yum. Oh, wow. Oh, it's good, dude. Nice and tender. Yeah. It's like it Okay. You've probably heard a lot of people say like that is It tastes like chicken.

Mhm. This actually has the texture of chicken though. It's like It does. And then it's very tender as well. Mhm. The more silky but it's like tender like a chicken. Squid arms is always standard compared with octopus. Then you just poke up some of that. Yeah. Oh, look at this. Oh, it's so incredibly meaty. That's like the most sausagey squid you'll ever eat. Yes. It's like sausage. Tell us about this, Caesar. This usually you eat during the ritual, which is the old soul and all saints day. Okay. It's a combination of Catholic Catholicism and then local ritual.

Okay. Local people eat this for generation. You find this in Malaysia, probably in Thailand as well, Indonesia. But this is the Timo style kupa. Yeah. And then especially notice the color, right? The yellow color of this. Okay. And then cook with turmeric. Coconut. Tumeric. And then you just unfold it. Unfold it yourself. Okay. Unwrap it. It's like a full sewing job. Okay. And then you see the rice underneath is kind of like compressed together. And it's like a bread. It's like a Yeah. It's really dense. The best thing to do is you pick a little bit of the

side of the fish here. Put on the top. I'll show you. Like that. Okay. And you put that onto the top of the ket. Yes. Put a little of chili. Not missing the immanas. Mhm. Of course. Like that. I'll wait for you. I'll get it. Okay. So, you're going to grab some of the piece of the fish. The next fish. You might want to remove the bones. Get some of the manas. Load it up with the Imanas on top. Oh, yeah.

I think you make your katupan fish more like beautiful. plating like gourmet. It's fine dining. All right. Gourmet. There you go. Mhm. The food, man. The combo bite. Yeah, that rice is really dense and compressed. You have the aroma of the coconut and it's kind of infused with coconut oil cuz it's been boiled in the coconut. Um, and then the coconut leaves as well provide that fragrance. Then the rice itself, it's dense, but it then kind of crumbles in your mouth with each grain. We got that fish and that chili sauce with that lime. Perfect.

You're actually eating a lime. The whole lime. Take it and put it in. The skin and all. All right. I'm going to go for the belly cuz belly is also very tasty. We call it kitan. Yeah. Kitan. It's a re fish here. Reish from spring fishing. Okay. All right. You go. Okay. I'm going to load up with more fish. And just keep taking bites and loading it up. Then you can kind of just scoop into the immens. This is like a pure bite of Timorstee. All right, let's do it. Welcome to Tim Molesste. Yeah, the combination all together.

It's so good and the environment, the atmosphere where we're at and because of the history of Timmorstee, there's many influences, many things that make it what Timorstee is today, but this would be something that would be more traditional. Ancient people will do cooking leave just on the stick grilling and eat with chili straight from the sea. Yes. So the next fish is travali right meaty that's near the tail. Yeah. Okay. That's a huge fish. Travali is a huge fish. And grab some of that fish. Same thing with the skin. Nice. Under the ketubat.

Oh, we're running low on the imanas. We can ask them to top up. Oh, here we go again. So is good. Yeah. Oh, the texture is good. Mhm. Oh, the texture of that is straight butter. Like a buttery texture. Wow, it is. You feel the fish oils. That's why Travali is really special. Travali is a incredible fish. Yeah. Every fish we've tried is fantastic. Yeah. Okay. But that Travali is super good, man. Oh, yeah. But we still have that one of the main events.

Actually, there are two different fish. Okay. This one they put uh flying fish. Oh, okay. This one is macarel. Okay. So, would you like to open it? Yeah. And what's what's the name of it? Sabokco. Very famous. Um just for the capital of Dilli. It used there used to be a song called if you come visit Dill. If you don't eat this, you don't drink with the white wine, you're not in Dill yet. It used to be during the colonization. It's like one of the national dishes of This is national dish. This is national This is the national dish.

This is the national. What exactly is inside of it? It's a fish marinade with salt, pepper, chili, and then with the tamarind leaf. So, this one is sour. Okay. You can actually eat the tamarind leaf. Wow. Okay. You can try to bite on the tamarind leaf before you eat the fish. Okay. All right. There you go. Oh, yeah. The flavor is good. And you can actually eat the tamarind leaf. M. Yeah. Take out some of that the tamarind leaf which has a little bit of a sourness to it as well. The tamarind leaves.

It's nice. This is good. Yeah. It's just like pure the pure flavor of the fish. A light marinated like light but not overpowering. Yes. A hint of sourness from those tamarind leaves and then it absorbs the flavor of the smoke which has been cooking within the pomera palm leaves. So sort of bakes and steams within those leaves. And also the flavor of those leaves kind of the palm leaves also embed within the fish a little bit as well. But just a faint you can smell the and then taste the smoke more like an aromatic.

Nice. And the tamarind [clears throat] leaf. There's even some tamarind leaves stuffed into the cavity of the dish as well. And it's a little bit sour because tamarine leaf can be sour and sweet. Now we can officially say we've been to Timor Lee. Right. Before eating this we could not say that. We've officially landed. Officially in Timour. arrived in Timor. And then we also have another type of fish, right? Okay. Another type of fish with the same preparation. This one? Yeah. This is the fly fish. You can see the scale. They probably will taste different, but you can see.

Yeah. Let's try it. Oh, this one. Look at that. Yeah. It's more slimy. Yeah. It's like all smooshed together. Fly fish is like that. Okay. Cool. Look, the whole faces here. All smooshed together. Smooshed together with the like embedded camera together. Yes. Nice. Almost feels like sausagey. Yeah. All right, let's try it. Oh yeah, it's fresh. The fish is fresh. The only thing it has a lot of bone, but it's like Yeah, there are a lot of bones. You have to be careful. The texture of that

flying fish is incredible. It almost it feels like it's been compressed as well. Yeah. And then when you bite into it, you feel the stringiness of it. And you can actually like taste that stringiness. This is the natural flavor cuz it's just tamarind [clears throat] leaves, salt, and pepper. And then of course the tamarind leaves with every bite. I put tamarind leaf with mine. M. They're same family with the I think sardines, they're just flying. So that's why they call it Oh, it is kind of sardine tasting. Yeah, it is a little bit sardini. But yeah, then when you eat those

tamarind leaves and also absorb that fish oil, too. Yeah, it is. So that even basically they just both enhance each other. Yeah. And then fill with the fire. I agree with you. So most of the local people will eat this as a social food. So they drink wine together, getting alone. Okay. Getting drunk together. They fight, make peace, drink, and eat same food. Yeah, man. Another excellent meal. Thank you. See you, sir.

Boom. Nailed it. We are eating well. More last day. And we still have a lot more to eat. And just as we're finishing up eating, a whole pig family, and that's a wild boar actually has come to say hello with all the piglets. So cute. Hello. We've just stopped on the side of the road at the Palmira Palm uh plantations and all everyone is selling. All the kids are here selling the amazing kids. Oh, man. That's the fresh jelly, right? Yeah. Oh, wow. Okay. Let's try it. Wow. So man, these are big too. Big size. Hello.

Uh now is afternoon, right? So we should say okay. So we open it up. So let's open up. Pop open the jelly. You can actually feel like the it's like a natural jello. Pop it open. It's almost like the texture of a luchi as well. Look at how juicy it is on the inside. It's almost a flavor of coconut, but it's juicy, slightly slimy, sweet, so fresh. It's a good dessert. Mhm. But during the war, our uh like resistance fighter, this is the food for them. Source of energy, sugar.

Mhm. So these are widely available throughout the island. Okay. And they're are they natural here? Are they indigenous here as well? Indigenous for the country. Yeah. This is so good. So here delicious is anako. No midto. Okay. All right. Let's do it. Yeah. Here we go. Here you go. Welcome to Timorsteim. Oh man. this is as fresh and as local as it possibly gets literally from the backyard here.

Right there. No, very pretty much anyone that's driving probably from di, this is the main highway, the main road here. They would stop here for some palm. Very functional. It's a super food for sure. So good. Yeah, man. You could snack on these all day long. Okay. And then along with the palm fruit, the palm is extremely useful. They are also making all sorts of things with Oh, nice. They're making all sorts of things with the palm leaves. Oh, right. Into a basket. Nice basket made from palro leaf. And then over here is where they're weaving the palm, the dry leaves, right? So Caesar the pomera palm is very important in the

culture of timish people uh they become in the roof of your house for your tummy construction and then construction material from the tree to the leaves and even like your basket even you cook with kupa people also use the leaves same for coconut leaf and also this leaf and I don't know nothing goes to waste yeah nothing goes to waste I think the root can goes as a compost I think the whole thing you use it for sure lucky Bye. That was another fantastic stop on our Timor Lee food tour today. Uh but from here we're driving back to Di, the capital city, the biggest city. It's going to be about a 30-minute drive. Let's see what we're going to eat next.

We made it to the next spot and we're going to try Tim Tori's Chinese food. They have a bunch of dishes all set up here. The walks are going as well. Of course, they have some chili sauce as well. And then they even have a food truck behind as well. This is going to be ayam ke. So that's chicken. It goes in the flour. Oh, into the ice bath. Nice. Okay. Oh, back into the flour. Then we're getting a full plate here with the yellow rice, the long beans. Oh, with tempe. Great. Okay. Oh, and then some of the noodles as a side dish. And then one of the main dishes we're going for is the

chicken curry. So, this is a Chinese style chicken curry. Yes. Very cool. Tim style. Timorice. Chinese. Oh, that one is tomato. Nice. Oh, that smells incredible. Put more. Another version of the Imanas. Yes. Unlimited Imanas. Okay. Nice. That looks so crispy. And then that comes over. Okay. Mixed with chili. There's the Yes. The chili goes on and it's smashed. Oh, look at that steam that's released. It's the crispiness plus the chili. Oh, the extra. Would that be Imanas as well?

Yeah. But that's like pure chili Imanas with the tempe. The fermented soybeans more get smashed. Smashed with the chili. Oh. Oh yeah. That's going to be spicy. Caesar, you ready for the spice, man? I'm ready. Yeah, man. Let's Let's put fire. Yeah. With the We want fire with the Timormanas. Every family. They have this I am loving the Imanas, all the different variations. So, this is a sate. They're champion sate. Okay. So, the sate gets a full dunking with peanut. Tamarind with peanut. Yeah. Oh, it gets a full dunking sauce. But there's going to be more definitely.

Oh, it gets a bit more sauce treatment. Oh, what would be the history of Chinese people in Kimmorste? The Chinese actually arrived in Timo way before the European arrived in the country. Even before Portuguese. Yeah. Before the island of Timo used to be just one. So well known to China for just Kimo. Portuguese and the Dutch came and divided into two. Okay. And then the Chinese long time didn't come because the colonial was here but they still doing the business for sandalwood and wax and so they were trading spices.

Yeah. with the local tribes before independence when the Portuguese was still here around '90s like let's say '9s 50s60s there's more Chinese come after the second world war okay that's how their family arrived in Tim oh okay so there were kind of like two different stages of migration or maybe just continual right yes okay back and for how they arrive in the country okay and then yeah adapted to the local ingredients the local cuisine with the tim for example coconuts on that rice curry and then chicken curry And the whole mix of different, but also the Indonesian technique as well with the tempe. Yeah. Yep. So, there's some Indonesian influence as well. Chinese timor, Indonesian.

It's really a fusion of colors and ingredients and flavors. And then especially with this one as well. Yeah. Oh, let's have a sauté first. This is a unique style of sauté as well. So, pork tamarind sauce, which I don't know if I've had a tamarind sauce sauté. Really? Tamarind. Oh, yeah. Normally, you see peanut sauce or like uh ketchaman, the sweet soy sauce. They also put a little soy sauce and a little bit of peanut. Oh, I'm dripping. We got to go. Nice combination of tamarind, soy sauce. Oh, the sauce is amazing. Yeah. Kind of sticky.

A little bit of sourness from the tamarind. Nice and salty as well. And with that pork, that pork is delicious. It's like I had one go. Yeah. Even one biter. Nicely done, Caesar. I like how the pork also feels natural. That's one of their specialties here. You know, they're doing it right. So, let's move into the next plate of food. All the varieties of different dishes with the yellow rice, fried noodles on the side. Got to have the Imanas chicken curry and then some uh beans with tempeh. Mhm. I guess we're going straight in for that chicken curry, huh?

Get a piece of that chicken. Let's get some of that immanas. Let's get some of that yellow rice all together. Nice. There we go. I can see that. That looks very tasty. Wait for me, Mark. Take your time. No problem. Wait for me. I'm waiting, man. There's no racing. Wait. No. This a marathon, not a sprint. All right. Eating all day. There you go. Like I said, team always have the green vegetable on it.

Yeah. True. There you go. Here we go. Oh, yeah. The chicken is good. Wow. Yeah. The manas. That addition of the tomato and the coconut. Acidity. Yeah. The richness of the rice. Coconut flavor. The timor chilis are incredible. It just like absorb the island air and the sunshine. That vibrant fruity flavor of chilies. Yeah. Let's get let's start to mix in with all the other ingredients as well. Add some of this over here. Get a bit more of that chicken. You can start to do the combination bites.

Yes. Which is good. Okay. Oh, the bean crunchy with those soybeans, the tempe. Addictively tasty. Everything salty, spicy, full of flavor. Even the vegetable just has its own character when you bite all together. It's nice. Oh, that's spicy. Yeah. The is properly spicy. Ooh. I'm going to grab a little bit of the noodles. Excellent combination. All right, Caesar. You ready for the scarily spicy chicken?

Go for it, Caesar. All right, let's do it. Oh, man. Oh, the chicken because it's been smashed, it just falls apart. And plus, it's crispy. It's been fried fresh as well. It's hot, crispy, and just completely plastered in chili. What is it called? Depre. Okay. It's Indonesian. Same like Indonesian. Okay. Yeah. Makes a good little bit of rice. I'm going to load up on the chili for this. You can put a little of like fresh vegetable. Okay. So, it's too big. I'm going to split into two. Okay. Thank you. You're welcome.

All right. Let's do it. Oh, this David is good. That is even Ying is coughing from that amount of chili. Oh, that is incredible. Definitely one of the highlights is because they fry it fresh. You notice a huge difference with that crunch. The chicken is juicy on the inside, nice and salty as well. And then she smashes that chicken down. So that kind of breaks apart the fibers of the chicken and then plasters the chili to the inside of it all the way to the bone. Oh yeah. Yeah, it's kicking right now. Going into your brain. You're starting to sweat. I know. Let's have another bite.

Let's go. Another bite. That is tasty. Maximize the crispy skin and the Imanas. Thank you. And with a little bit of cabbage on there to give it that crunch, that refreshing crunch as well as All right, let's do it. Here we go. Nice. Oh, that is Now I can feel the crunchiness from the outside. Mhm. It's nicely spicy, too. Oo. exciting. Yep. It's great. Every meal. We have a new variety of immanas to try. Sauce variety combinations. The chili today, tonight reminds me of my childhood memory. You just run into your garden, get the chili, get the salt and garlic, smash it together.

Just like the pure flavor of chili. It is. That's what that is. Woo! My lips is now burning. They're Oh my god. The chili is building. The heat is building on us. Okay. You got to clean your face. Thank you. Oh. Oh, yeah. All right. So, next up, we are stopping at it's kind of a little food court, but they have a few stalls, uh, mainly serving Indonesian food. There's a stall that's serving bako, which is Indonesian noodle soup with meatballs, and then what we're going to try for dessert. But first, let's try the box. Oh, two types of noodles.

Oh, yeah. Nice. Spring onion. Fried onions. Nice. Oh, and then some of the crispy fried wrappers. Yes. So, we're going to start with well, this is an entire food court with all sorts of different Indonesian foods and snacks, but we'll start with the box. So, bako is an Indonesian Chinese noodle soup with meatballs. Yes. But would this be Timorista or would it be considered? No, this is Indonesian. Fully Indonesian. Okay. It's split into two mangok. Bako always come with mangok. What is the mangok?

Mangok means the bowl. Okay. So, I'll move some of the noodles over. Look at that. Yeah. We got some of the meatballs. We got some of the tofu. Oh, yep. Take half the egg, I guess. And then one of these crispy wrappers. All right. So, taste it first before we add anything. Or should we add some stuff? Okay. Let's get some lime. Let's get some of that lime. Here you go. All right. I get one. You get one. Lime. And squeeze it in.

Squeeze in the lime first. Like that. Then, and then we stir it up. Okay. You have the sweet sauce. Okay. You ready? You're going doing the double spray. Wow. Okay. You try your Okay. As Caesar was spraying the sauces into the box. So, the other matab box have arrived which they're making right here at this stall. Two different versions. Uh the savory and the sweet, but we'll come back for that. In the meantime, dude, that move. That's a pro move there. The double spray. Like a chef. Sweet soy sauce. Yeah.

Like a chef. Squish of tomatoes. Like a real chef. the tomato sauce and the sweet soy sauce. There you go. It's good. Double. And then you do a full C's way of eating. Cesar's way. All right. Cesar knows. You've got that. Give to Cesar what belongs to Cesar and to God what belongs to God. It's not the Bible. Okay. Let's go for the meatball with that broth. Cheers. Oh yeah. That makes sweet and sour. Yeah. Mhm. With the sausage. Sweet and sour.

Now you know that's Indonesian style. Yeah. The broth should go for a broth. Yeah. Broth is nice. Oh yeah. Soothing, warming, and comforting. Meatballs are kind of like garlicky as well. It is. Have like a nice like firm texture to them. Yeah. And of course, you want to try the noodle? The noodles. Yeah. This is a mixed noodle, rice noodle, and regular noodle. Yeah. There's two different types, huh? Yeah. Eat it like a pro.

Here you go. M nice. Mhm. So, of course, Indonesia has a long history with tumorstee. They tried to overtake Timorste back in 1975. Okay. And how long did that last for? Uh 24 years. Uh but along those 24 years, there's bad things happen, but good things is we have in their food and their people. The best reconciliation in the world is not only after war, not only the people to people, but the food stay. Yeah. And then people maintain it and people embrace their culture. And so I wanted to ask you nowadays is there still like some resentment against

Indonesia or people friendly? No, people are very friendly. Right. Straight away after 1999 the horrible things after the referendum of course there was a lot of like massacres and house burned down. The city was burned to the ground. Most of the cities and towns in Timo, the whole half island of Timo which is East Timo and they have West Timo part of Indonesia but east was set on fire. The Tim is where like they have a feeling of like being victim is there's a hate but then we passed we go over it so fast. The biggest reconciliation was after 2000 2001 we started to enter Indonesia the Indonesian business people come in establish their restaurant again.

Okay. And until today it's amazing. That's amazing. Yeah. the resilience of the Timuriz people and also the huge hearts that Timori people have. And so nowadays, yeah, especially within the food, you'll find a lot of crossovers and a lot of Indonesian food within Tim as well. Cuz if you don't forgive the Indonesian, then you won't enjoy the food, right? But also not only Indonesian, we also for forgive the Portuguese cuz they left with no reason in 1974. So Indonesian thought it was oh Timor has no owner but Timor is the owner of this land. So yeah but then the food is amazing. So now we love the Timurish food, the Portuguese food, the Indonesian food.

Amazing. And food is something that can unite people. True. Bring people together. Let's let's dig into our b. Yeah. Oh, there's another sauce here too that came with this. I know. Let's make it spicy. Imanas. This is some more immanas to go. Indonesian sambal minta. Oh, sambala. That's a raw chili color. Fresh sambal. Mhm. They probably have ginger. Let's see. Let's add that to the tofu. I'll try that I'm going to put it on the top of my bako.

Yes. Oh, this is nice. Mhm. This is nice. Oh, yeah. That really bumps up the flavor. That's spicy. Garlic, chili, salty. Mhm. I think it has the raw garlic. I think so. Yeah. Yep. Yeah, very tasty. Oh, perfect. So, next up again we have the sweet and we have the savory. Let's start with the savory, the matabak. And yeah, in order to make it, he just whips out that dough until it's paper thin. And he does this move where he kind of splashes it around in the oil to get it crispy. Then he adds on that entire egg, beats up an egg mixture with green onions with some meat in there as well, and then cooks it all,

folds it up like an envelope, cooks it all together, and it's huge. It's like a familysized matabak. Very big size. And then the last move is like she cuts that open. You just see the steam rise. It's so hot. It's a pocket of hot steaming omelette in the center of fried dough. And then a whole handful of chilies, Timurice chilis on top. Man, that looks good. That's this is something that would also be popular in it's going to fire our mouth again as well. Yes. Most of as you can see many ti here and many like you know people as well. So it's it's a favorite. People come here and the owner of the cafe place they give us their sate Indonesian sate favorite with a little rice. But let's go with matabak.

Yeah. Let's go with the matabak. Okay. Here we go. Let's do it again. It's fully loaded on the inside, crispy on the outside. And then you grab chili as well on the side. Uh, I'm going to with the go with the sauce here. Okay, I'll go with the sauce as well. You're very strong with chili. Okay, maybe I'll do it. I'll do it the way you do it. We can chase a little bit. Okay. Or a whole chili? Whole chili. Let's do it. Okay, let's go. All right. Oh, yours is like all gone.

Not the same. It's not so spicy. Good. yet. Right. Yet. But the matabak is nice. It's like a whole fluffy omelette in the center with that crispy bread. A little bit oily, but very tasty. Got all I love how it's loaded with green onions. So, you've got that crunch of green onions. Um, it's actually good. The chili just disappear. The spiciness just disappear with the sauce. And it wasn't so spicy. Actually, they're not nearly as spicy as the ones we've been eating today in the manas, man. So Timur is more much spicy than but we still need this.

Just in case you need tissue, crispy, salty. It is. It is spicy. Nice. So we're trying another version of sauté. This is fully Indonesian. The peanut sauce, but they don't have tamarind. I believe tamarind that makes soy sauce, right? Dark soy sauce. There you go. M. Oh yeah. You can tell the difference. Yeah, it is tasty too though. Very tasty. Previous one was savory. This one is sweet.

Mhm. Very tender. Perfect. It should be beef. I believe the beef that they pounded. Now it's a beef. Tender. Actually, it's chicken. Smoky. Is it chicken? Yeah. And Oh, yeah. Now I Okay. The texture of chicken. Cuz the texture is chicken. If you come to Teimmo, you have to try Mro Sate. Cesar is sweating again. Get my massage. My massage is struggling, the sweat, the beads of perspiration. Oh, but what a day it's been. My very first day in Timor last day. Actually, already crazy.

My first day ever to try Timori's food, man. Like, I've like Timori's food is something you just don't hear about. Um, but thanks to Cesar himself, he is like the one putting Timori's food on the map. um with your restaurant, with your social media profile, with your passion for tim especially the food. Um and even bringing back some of the traditional dishes, right, that are lesser known that less people are able to experience. So Caesar is I also thank you for coming to Teemo. No, so excited to be here. Yeah, thank you for this opportunity for food. Travel for food, man. Thank you, bro. It's been amazing to hang out today. We're going to be hanging out a lot more. But yeah, let's try the mabak.

This is Indonesian style. It's like a giant waffle which they cook in this circular like waffle maker. Yeah. Heavy metal. The pancake is actually thick thicker. It's condensed. We have to put on the top. Okay. And then we got it with like peanuts. Peanuts as well. Okay. I actually remember my first time to try this in Jakarta with the peanuts with the huge one. I can't remember if it was like Nutella. Do you remember what it was?

Sometimes. I'll have to go back in that video and check what we got it with. But all I remember is it was giant and like I had to sleep immediately afterwards. You just want to sleep probably this. All right, let's grab it. Go from the middle. Let's go. Centerpieces. Yeah. Oh, it's still hot. Look at how thick and sp It's so spongy. Oh, with margarine in the center, too. Right. Spongebob. Yeah, it's Spongebob. Smiling. Spongebob. It's a Spongebob. All right, let's do it. Okay, here we go. Come on, Spongebob.

Oh, yeah. It's beautiful to end your dinner with this. It is so spongy, so waffly. I love the peanuts on the inside. It's absorbed so much of that margarine. I think actually it's not as sweet as I was expecting it to be. Like I was expecting it to be more sweet, but just it's sweet but not too sweet. Yeah. Okay. It's pretty sweet. Slightly from sweet above sweet to slightly too sweet, but this one is just not too sweet. Yeah. Yeah, it's good. It's good. Then you've got that peanuts in it. But yeah, that texture, that sponginess is amazing. Okay. Yeah. Thank you again, Caesar.

You're welcome. Amazing day. More less day. Thank you for watching this video. Remember to give it a thumbs up and we'll see you on the next