- 6 minggu yang lalu
Chiang Mai, Thailand (Northern Region) 🇹 CHIANG MAI THAILAND NOODLE TOUR! 🍽️ CO-HOST: 💁🏻♀️ Minnie Khamrit /thaidupwithminnie 1️⃣ Lert Rot Lampang (Wat Ket) SEN LEK HAENG MOO TOD (Fried Pork with Dry Style Noodles) Lime, lettuce, fried wontons, msg, fried pig fat, fried garlic oil, bean sprouts, and pork bone broth. Pork belly fried 2️⃣ FAHTHANEE KOAY CHUP ถนสิาาจรย์ ถนน สุเทพ เมือง Uncle Seree 🏮 KUAY CHAP NAM KHON (Noodles from China) Noodles, oil, green onion, crispy skin of pork, homemade sausage, liver, heart, and stomach, and egg. Broth made with water, garlic, pepper, coriander roots, boiling pig ribs, pork joints, and pork sausage
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00:00In this series, I'll try every type of noodle in Thailand.
00:03And by the end, I'll tell you which one is the king of Thai noodles.
00:07Across Thailand, every region has its own noodle identity.
00:10And I plan to see them all.
00:12Taking you to the north, northeast, central region, and south.
00:15Four regions, four videos, and dozens of noodles.
00:18It all starts here in northern Thailand.
00:20Right now, I'm inside a noodle factory where they're cranking out egg noodles.
00:23Destined for the streets of Chiang Mai.
00:26Today, we'll dive into the best noodle dishes this region has to offer.
00:29The first time I tasted it, I couldn't believe such a beautiful symphony could exist through the language of flavor.
00:33But I've never had it here.
00:34And by the end of this video, I'll reveal one of the most controversial noodles this country has kept quiet until now.
00:40Is this a noodle?
00:43But first, we're kicking out the day with a northern classic.
00:46And just like that, our cross-country Thai noodle adventure has begun.
00:49Starting with this right here.
00:50This is a dry rice vermicelli noodle with fried pork belly.
00:54Our first Thai noodle dish of many starts with senlek, or medium-thin rice noodles.
00:58Blanched alongside bean sprouts in a rich pork bone broth to soften things up.
01:03In goes crispy pork fat, garlic oil, and a welcome hit of MSG.
01:07But this dish is not complete without its co-star, deep-fried pork belly.
01:11The boiled pork belly skin is shallowly scored to create more surface area for extra crackle.
01:15Then it's dropped into hot oil until it turns crispy.
01:23That golden pork gets dropped on top, along with some fried wontons.
01:26Add a flourish of greens, and there you have it.
01:28On this side right here, you can see we have fried wonton wrappers.
01:32My Minnesota friends are heartbroken that it's not full of disgusting cream cheese.
01:35It's just literally the wrapper.
01:37We get the whole thing, a little bit of a spritz, and then we move on to our condomin section over here.
01:41Now, I've been advised to put all of this in my food.
01:44Right here, we've got some chili flakes.
01:47That may have been a mistake.
01:48Crushed nuts.
01:48Finally, and perhaps most unusual, we have sugar.
01:51I never put sugar on noodles.
01:52Last of all, we have this right here.
01:53There is a load of green chilies, and they're soaked in vinegar, and the smell...
01:58It's astringent.
02:00It's really intense.
02:01I'm going to put just a little bit of that vinegar.
02:03I feel like we've all met that person who started smoking at 25.
02:05Terrible idea.
02:06Do you know what's worse?
02:07Adding sugar to your noodles at age 40.
02:09That's what I'm doing.
02:09Step one, take a big clump of sugary peanutty noodles.
02:15Absolutely delicious.
02:16Somehow, all these ingredients are blending together beautifully.
02:18The sugar and the peanuts, they are the ultimate pair.
02:20They work beautifully together.
02:21But I'm also getting some things that you wouldn't think would blend with that flavor profile.
02:24Spicy, sour vinegar.
02:25But that kind of works, too.
02:26Next, I want to take some of that pork belly.
02:29Oh, yeah.
02:30The pork belly is absolutely delicious.
02:32There are some crispy bits like what you see right here.
02:34There's skin.
02:34There's protein.
02:35There's fat.
02:35It's a delicious combination.
02:36It pairs perfectly with those noodles.
02:38But then, there's this right here.
02:39The wonton wrapper.
02:42The ultimate in crunchiness.
02:43They didn't put anything in the wonton.
02:45They just want that pure crunch.
02:46They want you to focus on the noodles.
02:47They don't want you to get distracted with some kind of a meat filling or green cheese.
02:50It's so good.
02:51Meanwhile, if you're not getting enough food lubrication, they have this right here on
02:53the side.
02:54A nice bowl of pork bone broth.
02:58Heartwarming.
02:59This hot broth is so satisfying.
03:01So this is the first of four noodles that we're going to be trying today.
03:03And by the end of this series, I'll be telling you which is the best in all of Thailand.
03:05According to me, some fat white guys from Minnesota.
03:08Later in this video, we'll come across a dish that'll overhaul your entire notion of what a noodle
03:13is.
03:13Right here, it says a noodle is a Thai broth.
03:14Oh, God.
03:16We'll get to that.
03:16So, but first, let's back up a little bit.
03:18Right now, we're in the city of Shanghai in the north of Thailand.
03:23It's right next to Myanmar and Laos, but it's also not too far from southern China, specifically
03:27the Yunnan region.
03:28Now, if there's anything I've learned from doing this show for over 10 years, it's that
03:30food is not locked off at the borders, but that food is a gradient.
03:33Food is not something that suddenly changes as soon as you cross immigration.
03:36Food is something that gradually changes across landscapes.
03:38And so that means it's quite possible that food here in the north of Thailand might have
03:42a lot more similarities to southern China than it would to southern Thailand.
03:45Like our next foreign noodle contender, it's not your typical long strand, but instead
03:49a flat little square.
03:50Uncle Siri will soon reveal how it works.
03:52Might I say you have some mighty impressive mole hair growing from your chin?
03:55Can I ask?
03:56Why keep the mole hair?
03:57Oh, my God.
03:58Sometimes I have.
03:58It's part of his natural look.
03:59He was born with it.
04:00He's got that nice salt and pepper mole hair look.
04:02That's exactly what the meal is about today.
04:03Salty and peppery.
04:04Joining me for this northern noodle adventure, Chiang Mai native, Minnie.
04:09For the past 20 years, Uncle Siri has been serving up something that glitz the noodle
04:13script entirely.
04:14No strands, no strings.
04:15Just bold, chewy squares that refuse to play by the rules.
04:18When they're not cooked, they're very dense.
04:20It feels like a Vietnamese rice heifer, but much thicker.
04:23But then if you compare it to a Vietnamese panpah, like a rice sheep, it's much thinner.
04:26But the flexibility is much different.
04:28Very flexible and just ready and waiting to be soaked in hot water.
04:30When it's boiled along with tapioca starch, the magic begins to manifest.
04:36The noodles roll themselves.
04:38And that shape isn't just for looks.
04:40It helps them stay springy, slippery, and anything but soggy.
04:43But the real twist?
04:44These noodles didn't originate here.
04:45I'm told this noodle actually has origins in China.
04:48So this dish came from China a long time ago.
04:50From Yunnan province specifically.
04:51There is a huge Chinese influence here in northern Thailand.
04:54In Thailand, over 10% of Thai Chinese have left a deep, lasting mark on the country's
04:59food culture.
04:59Their roots run deep with a history stretching back to the 11th century.
05:03Pulling into every part of Thai life, including kuei chak.
05:06But what sets this dish apart isn't just the shape of the noodles.
05:08It's everything else.
05:09Let me show you.
05:10First, the noodles are topped with onion, garlic oil, and crispy fried pork.
05:15Some might find these ingredients a little strange because it includes his liver, his heart,
05:19more importantly, if the intestines are stuffed with pork meat.
05:21And last but not least, the sole of this dish.
05:24A rich pork bone broth infused with coriander root, garlic, and pepper.
05:29Minnie, you are from Chiang Mai.
05:31Yes, I am.
05:32Chiang Mai is interesting because we are in the north of Thailand.
05:34It's a very popular city, but it doesn't get all the attention that all the other cities
05:37get like Bangkok or Phuket or Mithaya.
05:39What would you say is the vibe of Chiang Mai here?
05:41It's definitely underrated.
05:42You get a mixture of nature and city.
05:44It's a really great place for families because it's safe, comfortable, and you can kind of
05:48live here on a budget.
05:48Right, your money will go a lot further in Chiang Mai than Bangkok.
05:50Absolutely.
05:51I think we should start by trying some of the broth.
05:52Let's go for it.
05:55Do you feel that pepper?
05:55That's nice.
05:56Hold on, I think I have a mole hair in my soup.
05:58Just kidding.
05:59Super peppery, very savory.
06:00We're going to get to the noodles in a moment, but one of the unique aspects of this dish
06:02are all the various pork cuts that you can find inside.
06:05Let's start with liver.
06:05Cheers.
06:08That's good.
06:09Oh, actually, that's pretty good.
06:12The flavor and the spice of the soup really mixes well with the offals of the pig.
06:15To me, these have been cooked with care, with love, and with a lot of spices.
06:19But now, it's time for the main event, which is the noodle.
06:21Fricka!
06:23Oh, that's awesome.
06:24I'm impressed.
06:25Sometimes the problem with a rice noodle is it can really fall apart.
06:27It's not tough like an egg noodle.
06:28An egg noodle can list in a lot of time in a hot broth.
06:31A rice noodle can get soft and flimsy.
06:32By the time you're eating it, it falls apart in your mouth.
06:34But here, there's something about this rolled shape that keeps a little bit more firm texture.
06:37So you really feel like you have something to bite into.
06:39At the same time, it's soaking up a ton of that delicious and savory broth.
06:41This soup is actually very good for anyone who feels congested or is a little sick.
06:44Because of the peppery and the warm soup, it creates kind of a comfort food.
06:47Especially when the weather is a little more cold, this is your go-to meal.
06:50Beyond noodles, food in Thailand's north is distinct from what you'll find in the rest of Thailand.
06:54It's herbaceous, the flavors are more earthy, and it's heavy on pork and light on seafood,
06:59since this mountainous region is far from the ocean.
07:01It's so much more aromatic, it's more mild.
07:02We don't really like super hot spices, but rather we want to focus on it being a pretty warm and comfortable meal.
07:08So far, we're off to a great start.
07:09I've had two noodles, I'm very happy.
07:10Next, we're going to be going to a noodle factory.
07:12Are you ready?
07:14Let's go.
07:15Oh, God, that's what she said.
07:15Get out of my face.
07:16You don't have to say, ba.
07:17Ba.
07:17Ba means let's go.
07:18Ba.
07:18Ba.
07:18We're one noodle shop away from trying Thailand's most unusual noodle.
07:25But first, the noodle many call Chiang Mai's best.
07:27Oh, my God.
07:28How does it really stack up?
07:29I'm going to find out, starting on the factory floor.
07:31Hey, thank you for having us here.
07:33First of all, you're a very young man.
07:34Meanwhile, you own a factory.
07:35I own a factory over there.
07:37Oh, your dad's over there?
07:38Yes.
07:38Oh, it's your dad's noodle factory.
07:39Yes.
07:40Huh, some noodle nepotism going on.
07:42My dad owned a, well, anything, actually.
07:45Howis is the newest heir to this three-generation noodle empire,
07:48carrying on legacy his grandfather began.
07:50So where did he get the recipe from?
07:52Maybe his mother.
07:52Oh, you guys don't really sweat the details on the legacy of the factory.
07:55Maybe his brother, maybe some guy on the street.
07:57Who knows?
07:57Yeah, it's all a mystery.
07:59It all starts with a blended mix of water, sugar, sodium bicarbonate, food coloring, and ice.
08:04In another vessel, a heap of eggs are whisked thoroughly,
08:07then married with our base before moving on to the next step.
08:11A mixing machine first receives flour, followed by the egg mixture.
08:15Let it churn until it forms a crumbly dough that doesn't stick.
08:17For him and his family over the past couple of generations,
08:19it's much easier to make egg noodles because the process is much more dry,
08:23so you don't need to take so much time to prepare the noodles.
08:25It's an inspiring story.
08:26It's a family that was driven to do what was the easiest thing possible, right?
08:29Yeah, you've got to simplify it.
08:31That dough then drops straight through a hatch to the floor below,
08:34landing in a dough sheeter that flattens it into one thin, beautiful width.
08:41How many pounds or kilograms of noodles are you making each day?
08:44For every collection of noodles that they push out, it's that one time.
08:49Next, the sheet feeds into a dough refiner,
08:51used to further thin out and lengthen the dough sheet.
08:55To prevent the dough from sticking,
08:57it runs through another roller where it's coated with a layer of tapioca flour.
09:01This same process is repeated three more times,
09:03using three different rolling machines,
09:05gradually thinning the sheet until it's just right for the step ahead.
09:08Why is more flattening better?
09:09It makes the noodles more bouncier, more concentrated.
09:12So, you know, you're kind of cracking it in when you're flattening out the noodles.
09:16The thin sheet of dough from the rollers is fed into a noodle powder machine,
09:19where rotating blades slice it into familiar noodle strands.
09:22Depending on the customer's order,
09:24the noodle length and thickness can be adjusted as needed.
09:26From the factory to the flame to the final product,
09:34this is the magic behind Chiang Mai's best noodle,
09:37known as Khao Soi.
09:38I am told this is the best Khao Soi restaurant in all of Chiang Mai.
09:41Would you agree with that assessment?
09:43Yep, I agree.
09:46There's been a great influx of people from all around the world
09:48who come to his restaurant after.
09:50He's been on Netflix and a bunch of other shows,
09:52and he feels like a lot of people have definitely had a good taste
09:54to make Khao Soi, the egg noodles must be cooked two ways.
09:59Half are deep-fried into a shattering crunch,
10:02and the other half are blanched until bouncy and soft.
10:06Two textures, one more.
10:07But it's the broth that brings it all to life.
10:09A rich blend of coconut milk, herbs, spices, and a hit of chicken.
10:12Each day, they have over 500 chicken drumsticks.
10:14That's 250 chickens.
10:15Is that 250 chickens?
10:16Well, because each chicken has two legs.
10:17Okay, right.
10:19Now for the build.
10:20First, blanched egg noodles, then a chicken drumstick.
10:22Both sunk in that creamy, milky, curry-like broth,
10:25a swirl of coconut milk,
10:26a spattering of crispy noodles on top,
10:28and a hit of spring onion and coriander to bring it all together.
10:31I want to back up for a second and just explain what is Khao Soi.
10:35So the origins trace back all the way to China.
10:40There's actually Muslim influence in here, too.
10:42Really?
10:42He's saying it's not actually from China itself,
10:44but almost on the outskirts of China,
10:45where there's a lot more Islamic or Muslim influence.
10:47That makes this dish what it is.
10:48By the time it got to Chiang Mai,
10:50they adapted this dish to make it much more flavorful, more spicy,
10:53because the origins of this actual dish isn't quite as flavorful as we see today.
10:56So he's saying it started in China,
10:58but Thai people made it better.
11:00Yep, sounds like it.
11:01Well, let's get into it.
11:02This is the fried version right here.
11:05I love how crunchy it is.
11:07It's very satisfying.
11:07You hardly recognize that it was once a noodle,
11:09and it's got some delicious seasonings on the inside, too.
11:12Where do you start?
11:12I like to add in the lime, some of the garnishes.
11:14Not too much because it's already intense enough,
11:15and it's been like a bit of sweetness,
11:16and you add some sugar in.
11:18We've got some chili flakes here.
11:19Cheers.
11:22Too spicy?
11:23It's spicy.
11:24It's a slow burn that starts in your chest and kind of creeps upward.
11:27I love the bounciness of the noodles,
11:29the crunchiness of the noodles that you put on top and mix the meal.
11:31That's what makes all the difference.
11:32It's a very complex dish.
11:33Just texturally, you're getting those soft noodles mixed with the crunchy noodles,
11:35but then this broth, it's very rich, very creamy.
11:37It tastes like coconut.
11:38It tastes like lemongrass.
11:39There's so much freshness from herbs inside.
11:40It just tastes so different from every other Thai noodle.
11:43It's really in a league of its own.
11:44It's not only one of my favorite noodles in Thailand.
11:46It's one of my favorite noodles in the world.
11:47I have many more noodles ahead of me in this journey.
11:49I'll be trying 16 in total here in Thailand,
11:51but this is tough to beat.
11:53What about the chicken?
11:54What's the move?
11:54For me, I'm trying to be extra cautious today because I'm wearing white.
11:56I'll just pick it up.
11:58Oh, my gosh.
12:00There you go.
12:01Oh, my God.
12:03That is a good chicken.
12:04It's so soft.
12:05It's so braised.
12:06It's tender.
12:07I thought it was all of the noodles,
12:08but the chicken, when you bite into there,
12:09it's also just completely coated in that broth,
12:11all that flavor coming out of there.
12:12Let's have a drink.
12:13The nectar of the gods.
12:16Oh, my God.
12:17It's so good.
12:17It's so powerful.
12:18It's so salty.
12:19It's just all the flavors of Thailand
12:21in one condensed, concentrated bite.
12:23That's intense.
12:23I'm coming out.
12:25By just taking it and consuming it cold,
12:27he doesn't have to really wash the dishes.
12:28Smart.
12:29Just trying to help out.
12:29My next question is,
12:31as 84 years old,
12:32did you ever imagine that at this age,
12:34your restaurant, your food,
12:35would be matched with this much enthusiasm?
12:37It's been a very difficult journey for him
12:40since the very beginning.
12:41It was hard,
12:42and he faced a lot of challenges,
12:43but when he was able to gain exposure
12:45from the different social media channels,
12:47there's definitely been interest in Khao Zoi,
12:49and he's been more encouraged to keep going
12:50because he didn't realize how he could get.
12:52Keep going.
12:53How much longer in the future are we going
12:54until the wheels fall off?
12:55He's passed it down to his children
12:57and his grandchildren,
12:58and now they have three different branches in Shanghai.
13:00Oh, wow.
13:01Amazing, sir.
13:02Thank you so much, Minnie.
13:04On to the next noodle.
13:06At last, I'm about to face
13:07the most controversial dish
13:08of this entire journey,
13:10a dish crafted by the one and only,
13:12Miss Da.
13:12I have eaten noodles all around the world,
13:14but I've never seen a noodle
13:15that looks like this.
13:17My first question as we begin today is,
13:19is this a noodle?
13:20No, it's not.
13:23But this is a noodle series,
13:24so there must be some reason we're here.
13:25Why do you think this is not a noodle?
13:27It is called Khao Ram Phuyn, kha.
13:28It is called Khao Ram Phuyn.
13:29This is made from rice flour.
13:30Fair.
13:30But it's not a noodle dish.
13:31Meanwhile, the rice noodle,
13:33the same noodle that you'll find in Pad Thai,
13:34that's made from rice flour,
13:36just like this.
13:36So with the rice noodles,
13:39there's a chewiness to it,
13:40whereas with this particular noodle,
13:42it's much more bouncier.
13:43Okay, listen.
13:44I didn't want to have to do this.
13:45I'm calling the police.
13:46No, sorry.
13:46I'm looking up what is a noodle.
13:48Right here, it says a noodle is a type of,
13:50oh, God,
13:51long, thin strip of pasta.
13:53That one's long.
13:55Thin is definitely not thin.
13:56It's usually made from flour and water.
13:58Yes, they are commonly cooked in boiling water
14:00or added to soups.
14:01Now, this is cooked in a different way
14:03because the origin of this noodle starts here.
14:07Aside from the classic rice flour variety,
14:09this dish also features two other noodle types,
14:11peanut and Burmese chickpea.
14:14Both are soaked and ground into oblivion.
14:20Back then, there were a lack of ingredients,
14:22so they didn't have that much to work with,
14:24which is why we're working with very basic ingredients
14:25to try to make a pretty good meal out of what they had.
14:28Next, they're both mixed with rice flour,
14:29cornstarch, and water.
14:31Now whisk like your life depends on it.
14:33Food coloring goes into the peanut mix,
14:35giving it that signature purple hue.
14:37Then comes the slow bit,
14:39cooking and stirring for about 40 minutes
14:41until the mixture thickens into a silky paste.
14:43It's a common dish in Laos, China, and Burma.
14:45So we don't actually really know the true origins,
14:47but we simply know that it's based around
14:48the four different regions that we've mentioned
14:50because all of these regions are kind of in a battle
14:51between, hey, this was mine,
14:53and this was also mine to begin with.
14:54Where does she think it's from originally?
14:56For her specifically, it comes from her mother.
14:59Her mom is from the Tai Lu ethnic group,
15:01and her mother was living in Burma.
15:02And then as her mother continued to travel to Laos and China,
15:05she eventually brought it to Thailand.
15:06Amazing.
15:06She started the restaurant after her mother passed away
15:08in order to honor her mother.
15:10We're in the trades.
15:11Let it sit overnight, and there you have it.
15:13Solid breaks of, well, something.
15:15But wait, can we call these noodles?
15:17Would you agree that this is one of the most
15:19controversial noodles in all of Thailand?
15:22It's still very much unknown to Thai people.
15:24I didn't know this.
15:25It's still a very new concept.
15:26Some people might call it noodles, some might not.
15:27But no one is wrong.
15:28I'll give you $5 if you call it a noodle.
15:30Okay.
15:30We got a deal.
15:32Oh, fantastic.
15:35All right, let's all try it out together.
15:37Cheers.
15:40Oh, wow.
15:41It's so different than I expected.
15:41It tastes like egg whites.
15:42What a unique flavor.
15:43It's so cakey.
15:44Quite soft and bouncy.
15:45Yeah.
15:45Not really like a normal noodle.
15:47To assemble this multicolored masterpiece,
15:50start with a broth made simply of water,
15:52tomato, mushroom seasoning, salt, and MSG.
15:56The broth is cooked the night before and left to cool.
15:58So by the time it's served, it's room temp.
16:01For the grand assembly, toss in a few blocks of rice noodles,
16:04Burmese chickpea noodles, and yes, peanut noodles.
16:07Then pile on the good stuff.
16:08Cabbage, lettuce, coriander, crushed peanuts, sesame seeds, fried garlic, chili paste,
16:13a ladle of that tomato broth, a splash of ginger juice,
16:16and a scoop of fermented soybean paste.
16:18Right here we have the final boss of Thai noodles.
16:23So, this isn't just my idea.
16:24Some people here in Thailand consider this a noodle.
16:26Yeah, that's exactly correct.
16:27I want to know what you think.
16:28I think it's really interesting because you don't really get a cold noodle dish just anywhere.
16:32Wait, so you think it's a noodle?
16:33I think we should try it first.
16:34We already saw this white one right here, but she has two other kinds too.
16:37The first is yellow.
16:38Let's give it a shot.
16:38Mmm, it has a different taste.
16:42A little starchy, a little beanie.
16:43I like this one better.
16:44I don't like it as much.
16:45Oh.
16:46Then we have a purple one here.
16:49Mmm, it definitely tastes like peanuts.
16:50This is the mushiest of all of them.
16:52This one definitely has the most flavor in my personal opinion.
16:54A hundred percent.
16:54All three of those are right here in this bowl,
16:56and they're mixed with a ton of other ingredients.
16:57So, you try to mix it, but you also try to keep it safe from the mixing.
17:00So, eat it whole.
17:01Okay, we don't want to break apart any of the noodles.
17:04Cheers.
17:04Mmm, that is different.
17:10I like the soup.
17:11I like the soup too.
17:12It feels very tomato-y.
17:13There's peanuts, there's chilies, it's spicy.
17:15This is more of a clean, simple, straightforward broth,
17:17making it a little bit more refreshing, I would say.
17:18There's some cabbage in here as well.
17:19It makes a nice pairing because the cabbage is kind of crispy
17:21compared to these noodles,
17:23which are so soft and easy to bite through.
17:24It is over good.
17:25I'm pleasantly surprised.
17:26I do want to reveal one more secret about this dish.
17:28That it's vegan.
17:29Oh.
17:29But I feel like any meat that you put in here
17:31would distract from these big old chunks of goodness.
17:33The more I get to know this noodle,
17:34the less I feel inclined to call it a noodle.
17:36Okay.
17:37I'm just admitting it right now.
17:38I feel more like calling it some kind of a steak and cake.
17:40Maybe a hybrid of a cake and noodles?
17:42Yeah.
17:42Is there a word for that?
17:43Koodles.
17:44Koodles.
17:45Today we tried four different noodles,
17:47and if I had to pick a favorite from Northern Thailand,
17:49it would be hau soy.
17:50But our noodle journey isn't over yet.
17:52Next, we're headed to the Northeastern,
17:54Central, and Southern regions
17:55to find out which dish really deserves
17:57the crown of Thailand's best noodle.
Dianjurkan
8:29
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Selanjutnya
8:26
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