Pagi Sore (Kampung Madras, Medan, North Sumatera)

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Tunjang, my favorite dish in different spiciness

Tunjang, my favorite dish in different spiciness

The popular dish in menu, fried chicken: lean-clean-bone crunchy

The popular dish in menu, fried chicken: lean-clean-bone crunchy. They use free range young chicken, skinned, marinated and deep fried.

Sambal merah (red sambal), spicy goodness. Hot, salty and a touch sweet; perfect match to the fried chicken.

Sambal merah (red sambal), spicy goodness. Hot, salty and a touch sweet; perfect match to the fried chicken. My husband and I, usually need almost 10 mini plates of those.

Take a look a little closer to that fried chicken

Take a look a little closer to that fried chicken

This restaurant owned by the same family that run Pagi Sore restaurant at Padang, West Sumatera.

One of their speciality is making that gorgeous lean fried chicken. It looked like barely had any flesh, but the when you bite into it, savory and crunchy and yet still juicy. One piece of chicken is never enough. I had three and hubby got eight of those.

Drop by to Kampung Madras or Kampung Keling, when you at Medan and find Pagi-Sore to have a spicy feast.

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What can we made from sticky rice?

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Rice had been incorporated in whole life of Indonesian since hundred years ago. Our ancestor is part of the Austronesian culture, include all other South East Asian countries, positioned rice as integral part of their culture.

We can found different names for different part of rice crops all over Indonesia. Our culture differentiate between rice crops (bahasa: Padi), unpeeled rice grain (bahasa: Gabah), rice grain (bahasa: Beras) and steamed rice (bahasa: Nasi). Historian said those nick names reaffirmed the rice culture within society. The signs and reliefs at prehistoric temples tell the same stories too.

In terms of sticky rice, which is made from regular rice crops with different process, Indonesian add the word ‘Ketan’ to each nick name. Sticky rice grain is Beras Ketan and steamed sticky rice is Nasi Ketan. Allong the way, to shorten the conversation, we just called it Ketan.

The rice culture phrase is more than just a phrase. Indonesian loves their rice. And for hundreds of years each families, villages, provinces and islands created enormous array of food made from rice. Rice grain or the rice flour, they pound it on giant version of pestle and mortar, are very versatile. We can make them into cakes, chips, crackers, drinks, desserts and the main course.

I’m sharing some of the cakes and desserts, made from sticky rice and sticky rice flour.

sweet and sour purple sticky rice liquid porridge over the white one grilled inside a bamboo

sweet and sour purple sticky rice (chilled and fermented porridge) over the white sticky rice (steamed then grilled inside a bamboo) Best eaten together for complete experience. The purple one serve cold, and the white tubular cake serve hot fresh from the charcoal pit fire. 

Sticky rice cake in triangular shape (steamed inside banana leaf then rolled over fresh shredded coconut) with brown sugar sauce (usually infused with pandanus leaf or Jack fruit)

Sticky rice cake in triangular shape (steamed inside banana leaf then rolled over fresh shredded coconut) with brown sugar sauce (usually infused with pandanus leaf or Jack fruit)

A different type of rice cake, its savory and coconuty flavor (steamed inside specific palm leaf casing, then cooked with coconut milk)

A different type of rice cake, its savory and coconuty flavor (steamed inside specific palm leaf casing, then cooked with coconut milk)

Colorful cakes from sticky rice flour (its all steamed cakes with different fillings)

Colorful cakes from sticky rice flour (its all steamed cakes with different fillings)

Its pretty, sweet and sticky

Its pretty, sweet and sticky

Do you remember my King?

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Sorry, I’m not posting about the next king of England. Or even MJ the king of pop.

Nope, not about them.

I’m talking about Durian (again). During my fasting hours, when I supposed to boost my pray activities, somehow it took my mind back to the time when I was at Medan.

Durian Medan, is one of Indonesia’s premium quality of Durian. It has deep and sharp sweetness, without over powering acidity. It has slightly thinner flesh than Monthong from Thailand or Malaysians, but the flavor conquer them all.

Especially the original and organic Durian, fresh from the forest. Nothing, I repeat, nothing will ever taste better than wild Durian straight from the tree.

If you ever get a chance to go North Sumatera, please ask for wild Durian from the forest. You won’t regret it.

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Me and the King, happy moments. (featuring my mother in law picking more Durian for me)

Two different type of wild Durian we tasted, both of them spectacularly delicious.

My left overs after eating five heads of Durian by my self, I can’t finish the rest. We took them home and ate it after refrigerated.

My personal favorite beverages today: Es Blewah

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Es Blewah: Favorit untuk berbuka puasa

We called it “Blewah”, but actually this bright fruit is still relative to mellon and cantaloupe. Although it shares cantaloupe’s vibrant color, but Blewah has more crunch in textures but lighter and softer flesh. When cucumber and cantaloupe got married, Blewah will be the perfect daughter. In my family we usually grate the flesh using bottle cap or spoon, when feeling fancy, i use citrus zester. Then we add coconut jelly and a touch of syrup to flavored the water.

Blewah frenzy

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My pick on Indonesian perfect summer treats

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Never get bored with this fruit! Palm fruit or what we usually called “Siwalan” fruit. The flesh are similar with young coconut and each one of them is pocket of coconut water-like liquid. It’s gummy, chewy, jelly-like and refreshing. Best served after chilled in refrigerator.

Jambu air Cincalo

Rose apples are cute, with their pink pouty lips. This fruit is my childhood remedy for summer heat. My neighbor had the tree and the apples are all over the place. We called them “Jambu Cincalo”, usually eat them directly or with peanut based sambal.

Jus daun Pandan

Don’t worry, the green liquid is not contain biohazards. In fact, it’s the most organic juice as organic as it can be. It was a Pandanus leaf’s juice. My mom has a lot of Pandanus leaf’s  bushes. Often she picked a lot and make all sort of food and beverages out of it. It’s grassy, in the good way, and had lovely fragrant that’s were all natural. I used to drink this syrup with a bunch of ice cubes, so its frozen cold, under the mid day sun. Did you just salivating…?

Putu Mayang (polos dan bermahkota)

Yes, this cake also made with Pandan leaf juices. When I crave on cupcake, It’s seem too much If I looked for the usual one. To much cream, to heavy and just too sweet for hot summer day. Indonesian version of cupcake is called “Putu Ayu”. It’s very light, between sweet and savory. Specially when you bite the the fresh coconut shredded’s ‘crown’ , just Yummy.

What’s you favorite treat on summery day?

Sate Lembut Bu Atikah

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Beef satay, a personalized twist that makes a culinary heritage of Betawi culture.

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Jl. Kebon Kacang V/44
Jakarta Pusat
Tel. 391 5882

Di hadapan sejarawan kuliner, riwayat sate lembut adalah percakapan yang problematik. Sesungguhnya ia bukan masakan khas Betawi, melainkan merupakan

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