Palembang style of spicy Carbonara

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Whenever you go to Palembang, Sumatera island of Indonesia ask the locals about Mi Celor (‘Mi’ = noodle, pronounced like mi in miracle ; ‘Celor’ = dipped into, pronounced like cello + r) . 

One of the oldest joint is belong to Mr. Haji M. Syafei at 26 ilir. that’s where I had for breakfast in Palembang. 

For pasta lover and noodle enthusiast, this is a must try. the broth is very thick from the thickest part of coconut milk, and yet it so damn creamy you would think they use eggs and cheese. It instantly remind me of Carbonara sauce because it so smooth. 

The spices and condiments contains seafood, so becareful if you have food allergy. 

   
   
this is not a fine dining restaurant, but its authentic. the meal is already mildly spicy, but you can add chilli salsa as you please for the daring ones. 

the noodle’s are home made and have the consistency similar to udon. soak up the rest of the broth with Kerupuk (fish crackers) hmmm… a power breakfast indeed. 

Having the bride’s tear for breakfast at Padang

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I went to Padang again, this time for work, and our host take us to a Bopet. It’s a small neighbourly restaurants that open for breakfast.

If you think Pizza for breakfast is strange, than you might a little bit surprise what I had for my breakfast at Padang.

The Bopet’s speciality is on a clear soup with special padangnese spices called SOTO PADANG. The toppings are deep fried beef’s cube. Ranging from the meat, lung, stomach, intestine, etc. The most popular ones are the meat and lung. They are so damn crunchy and savoury, without greasy taste.

I had the two most popular topings and white fluffy rice to soak on all that lip smackin’ broth. The condiments provided were sambal or chili paste, sliced lime and dark sweet soy sauce. For extra few rupiahs you could ask for a small plate of cruncy lung cubes. I did. I love lung.

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the crackling crunchy beef lungs served with herb and fried red onions.

 

My favourite way to eat SOTO PADANG is: I asked for a bowl of meat topping clear soup and add extra plate of lung. Half of the crunchy lung immersed into the broth for a couple of minutes. I add few spoon of white rice into the soup bowl, add sambal, lime and sweet soy sauce and stir. Every time I take a spoon full I get a little bit of every thing: a fibery crunch from the meat cubes, an airy crunch from the lung cubes and a spongy-gummy savory lung make the experience so delicious.

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my tummy hummed in satisfaction, feeling warm and fuzzy after a bowl of hot soup in the morning

 

And for dessert, Yes we have dessert at breakfast, is a glass of pink punch called the bride’s tear. The colour is blushing pink. The taste is sweet and savoury. In the punch there were coconut milk, rose syrup, hair thin jelly in pink. I asked why they called it the bride’s tear; they said because it’s so girly yet innocent like a virgin bride but the taste not only sweet, also savoury. like tasting a young wife’s tears. I am not sure about the accuracy of this background story about the bride’s tear stuff. I taste so damn good anyway.

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this is a glass of bride’s tears punch. a cold sweet end to my power breakfast in Padang.

 

So, whenever you go to West Sumatera, stop at Padang and try the breakfast culture at the nearest Bopet. Mine was called Bopet Rajawali.

 

 

Sunday morning breakfast at Medan? Soto Udang Kesawan

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Medan is the paradise of delicious food, with an array of simple Chinese cuisines to heavy on spice Keling (Indian descents community), or ‘make your taste bud dancing’ malay delicacies. Breakfast is no different. You can find so many variety of breakfast in Medan, just ask around. One of my favourite is Soto Kesawan.

Soto is basically coconut milk based soup, completed with all kind of Indonesian herb and spices. It served piping hot with plain rice or lontong (rice cakes made in banana leaf) or ketupat (rice cakes made in coconut leaf).

Kesawan in the street name where the humble resto opens.

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Don’t be alarmed by the humble fasade, this resto served the best Medan style Soto. They sold out pretty quick specially in Sunday morning; you better get up fast.

Sumatran’s culture created hundreds of Soto varieties, and Soto Kesawan is characteristically Medan style Soto. Light coconut broth, the colour will be greyish due to loads of coriander seeds and cumin with less fresh tumeric in it.

You can choose the topping (or filling) of your choice; chunks of pre-fried chicken, cubes of boiled then fried beef, slices of deep fried cow’s lung or other inerts.

My lethal combo usually beef’s meat and lung. But whenever I’m in Medan at Kesawan street at 7 am in the morning, I have to order the shrimp.

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Look at this; they have the protein toppings of your choice (mine were shrimps and lungs- yumm), sliced potato fritters, sliced green onions and fried onions with that finger licking broth.

Yes, this is one of the great thing of eating Soto Medan at Medan. Specially at Kesawan street. They have the shrimp as the topping for your Soto. And those juicy big chunks of huge shrimps were so sweet and jolted millions of electric joy to your taste buds in the morning. Don’t forget to add their condiments which are sambal (chutney like- green chillies, splash of soy sauce, fried onions and lime).

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This is how most people ate the Soto with plain rice; my husband’s forever toppings is chicken (big chunks of them), he spooned the Soto over a plate of plain rice. I did the other way around with half a portion of rice but loads of broth every spoonful.

If you having a heavy drink night out before, this Soto Kesawan plus rice will cure any hang over. It’s savoury, its hot and its filling. Hmm, your tummy will immediately felt warm and fuzzy.

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My mom, hubby and the inlaws enjoying sunday morning breakfast at Kesawan, Medan

Walking and cycling food at the street

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“Tahu Gejrot” vendor crossing the main street at Thamrin while balancing the weight of a small kitchen on his shoulder. Everything he needed to make the dish; small plates, spoons, forks, small mortar to smash combination of garlic+chillies+salt+brown sugar+soy sauce+vinegar to a cohesive sauce for the sliced Tahu Pong (tofu that have been deep fried long time to create a hollow center so it will absorb more sauce). Gejrot similar with Smashed.

Mobile veg vendor #igers #igdaily #instamood #instastreet #instagrammers #instaindonesia #instanusantara #jakarta #jalanjakarta #slump #mayanggrafi #norecipejuststory

I found this “Tukang Sayur” cart, not far from a wet market. The merchant was went out to the market to buy more daily produce. He stuffed his cart up with the popular items his clientele asked for, with hope they will buy all of it from him.

Rebellious breakfast #igers #igdaily #instamood #iphonesia #instastreet #instagrammers #indonesianfood #instaindonesia #instanusantara #instanusantarapalingindonesia #jakarta #indonesia #breakfast #bubur #kacangijo #streetfood #stopsign #motorcycle #morni

It was cold saturday morning. Even though this “Bubur Kacang Ijo” merchant fixed his cart in front of forbid-to-stop sign, not lessen a motor cycler to stop and bought the warm-sweet-savoury green bean porridge for cheap and filling breakfast.

Between lanes #foodcart #jakarta #jalanjakarta #streetvendor #indonesia #igers #igdaily #instastreet #instagrammers #instaindonesia #instanusantara #mayanggrafi

This time was Sunday morning, and the traffic regulations didn’t mean anything to most Jakartans at this day.

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Wonder what he sells? He delivered hot beverages accessible for anyone in the street. The thermos filled with hot water, when his customer chose any sachet of instant powder they liked (coffee+sugar, coffee+sugar+creamer, cappuccino) or just plain tea bag, then he poured hot water with it in a plastic disposable cup.

Soto Padang; a bowl of warmth for lazy Sunday morning

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Weekend is finally come again!

After grueling week, one thing that will make my weekend morning perfect is a bowl of Soto Padang (Padangnese style beefy soup).

If you look at the bowl, it would seem humble, like nothing special. But one bowl of good Soto Padang will cost approximately three bowl of mediocre ones. For the common, this dish seemed unworthy the extra cash, since the fillings are the same: sliced aged beef (dendeng kering), glass noodles, potato fritter, spring onion, celery leaves and sambal.

The secret of Soto Padang is in the broth. Like Anthony Bourdain always said, the broth will make or brake soupy dish. The layered flavor of saltiness, umami, beefy and mild spices are so different between the great bowl and the regular ones.

Don’t believe me? Go  and find the nearest Soto Padang restaurant, or visit my family’s favorite by H. St. Mangkuto at Pasar Baru area in Jakarta. When you got your bowl, don’t winch on the small size bowl because you will eat them with a plate of rice. First thing to do is slurping the broth only with your eyes closed before adding anything to it.

Same bowl different taste

If you buy Soto Padang anywhere in Indonesia, this is the normal serving size and style. Relatively smaller bowl compared to other Soto dish. But somehow always this is the correct portion for such an intense soup.

What's in it?

See what I meant? Anywhere you go for Soto Padang, the filling always similar. Sliced beef, glass noodles and sliced potato fritatas.

This is how we eat it

This is how we eat it, add sambal and plain rice. That’s why, the test will be the first slurp of naked broth.

Extra crunch

Extra crunch can’t be bad, right? Keripik balado (spicy cassava chips), Emping or any tipe of rice crackers usually lying around the table. Or ask for Keripik Paru (beef’s lung sliced and processed then deep fried to crispy) for bold flavor.

Sweet tooth?

If you still got enough space in the gut, don’t miss traditional rice flour based cakes. Crave healer for the sweet tooth.

The restaurant at Pasar Baru, Jakarta

The restaurant at Pasar Baru, Jakarta

Less successful attempt, remaking old school beverages: Kolak Pisang

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Does your family has an old school beverages? One dish that we would make it exactly in the same way every time?

Well during Ramadhan, one typical beverages that every house hold will make at least ones on this month is Kolak.

Kolak is a coconut milk based beverages, sweetened with palm sugar as the “broth”. You can add steamed banana, boiled sweet potatoes, boiled cassavas even steamed corn.

I prefer eat it as a cold beverages, but it taste addictive served warm. The sweet and deep taste from palm sugar, married with creamy coconut milk will blow your taste buds away.

Well, I don’t quite like it. I mean, one cup is enough for a month.

Since I stumble into funny taste of ice cream, I’m thinking about making a deconstructed Kolak Pisang. My take on it was, turning the coconut milk into jelly, then caramelized the banana with palm sugar and add Coconut (or purple sticky rice) flavored ice cream.

It didn’t look too bad, isn’t it? But I miss the luscious and deep flavor from the regular Kolak. The banana became too dry after a while. Well, at least it still eatable.

Another day in cooking with no recipes, sometimes wing it takes a toll.

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a deconstructed Kolak Pisang (jelly coconut milk, caramelized banana and purple sticky rice ice cream)

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the ice cream saves the day. its creaminess, sourness cuts the flat flavor of the rest.

Es Tape Ketan dan Kelapa Muda

the heroes, a purple sticky rice flavored ice cream and young coconut ice cream.

Cooking while sleeping, use the leftovers

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Although my spirit are high welcoming this year’s Ramadhan, me being my self, rolling back to my nature self. Only in two days!

Either I got up too early or too late, I just loosing power to cook something complicated. Besides, I had a huge pile of cold rice leftovers from the last 2 days my husband didn’t eat at home. I have to use that as soon as possible, or I’ll get headache seeing it in my fridge all the time.

Well the fool proof cooking while sleeping, or just feeling really really want to crawl back to my soft and smooth bed with warm fluffy blanket on cold room, are fried rice. My version of spicy and sweet fried rice. It’s a one pot wonder with just about everything I can find at my fridge. Either just eggs and rice, or chicken and anchovies, or bean sprout and eggs and mushroom. Anything is acceptable. So, this was how I did.

Garlic-chilli fried rice: behind the scene

Garlic-chili fried rice: behind the scene

Garlic-chili fried rice: Sahur day two (and three)

Garlic-chili fried rice: Sahur day two (and three)

Mayang style garlic-chili fried rice: Steamy, spicy, extra crunchy.

Another version of my fried rice: extra garlic, extra chili