Juicy with a kick of flavor of Chicken Satay by Sate Blora, Rawamangun, East Jakarta

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Sorry it took me longer to post another story. I hope I redeemed my self by giving you, all my faithful readers,a little bit food porn.

I was in crave for chicken done right. I mean, a real good cooking that serve the poultry good respect it deserves. I could tell you, It’s different here in Indonesia. We didn’t used to tender and just cooked chicken. Either we deep fried it, long hour stewed it or hard grilled it. The stringy texture of the chicken meat are expected and commonly accepted. So, surely you would understand that I was a little bit skeptical when my husband took me to this Satay restaurant.

How happy I was to be wrong.

The chicken satay from Sate Blora restaurant is exquisite. The meat was adequately marinated, so the flavor and aroma from only a few spices used, just made me salivate instantly. The grill master put the skewered bits on the hot charcoal grill, then manually fan them with the traditional fan made from palm tree leaves. The heat cooked the chicken enough, without overkilled it. When I bite into them, it was the juiciest and melt in your mouth chicken satay I’ve ever had.

Enough said, let the show begin!

Uncooked chicken satay

I warned you about the porn, right?Here we go.
These sexy voluptuous bits on sticks were the uncooked one. Covered them selves with light peanut sauce and sweet soy sauce, patiently waited in line before touching the heat.

The young master grill and his magic fan

The young man who smile shyly is the talented master grill on the job that night. He had his own system to grill by the order, while the charcoal keep on burning. He memorized the set, which ten skewers for which table. He waved the fan a little bit differently on each portion set, to increase or decrease the grilling process through the meat. He didn’t use any timer or thermometer, there were no button to turn the gas up and down. Like any grill master, he used his eye and vast experience to determine which set is ready to serve.

Sssss it hot

The sizzling sound when the uncooked chicken first touch the hot iron grill was so intriguing. Instantly it created the smoke with inviting aroma.

Roll it over

Beside manually fanning the charcoal, the grill master must keep alert to roll and turn every single skewer. This part is also important to keep the meat cooked evenly, including the light caramelization from the soy sauce marinade. Every satay lover like that slightly burned bits at their meat.

Hot stone

When the time was right, the grill master took a portion set (ten skewers) off the grill onto the hot stone plate to keep it sizzles. Oooh look at those plump meat gleaming on its own juice (too much? sorry).

Much more than this

Finally, I could sample the fruit of the master’s labor.
On each table there are two sauce we could use to drizzle on the satay. For extra flavor. Chicken satay goes really well with the peanut sauce, so I add that and ate the whole portion my self with steamy fluffy white rice. If you think it would be too sweet, I can tell you that you are wrong. Very different with Japanese version of Yakitori, this one is not that sweet. The seasoning was mild and well balanced, so the taste of the chicken it self prominent as the hero of the dish. That was scrumptious!

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Uda Denai (Jalan Tambak, Manggarai, Central Jakarta)

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This is, "a hole in the wall"- type restaurant. A step away from the main road Jalan Tambak.

This is, “a hole in the wall”- type restaurant. A step away from the main road Jalan Tambak.

No parking spaces at all, only fit for bicycle or motorcycle

No parking spaces at all, only fit for bicycle or motorcycle

The traffic noise, dust and smoke create "in a rush" and rustic ambiance

The flow of traffic create dynamic background for the plate display

Uni (Elder sister) Denai, preparing my rendang to go. The beef rendang is incredibly delicious, wholesome spiciness and rich taste of the rendang's sauce

Uni (Elder sister) Denai, preparing my rendang to go. The beef rendang is incredibly delicious, wholesome spiciness and rich taste of the rendang’s sauce

My lunch for that day; grilled chicken and fried lung with rice plus sambal ijo and sambal merah

My lunch for that day; grilled chicken and fried lung with rice plus sambal ijo and sambal merah

The grilled chicken taste perfectly balanced, not too salty like most cheap padangnese food. The fried lung cooked exactly the way I like it; crunchy with a little bit of chewiness, also seasoned with restraint.

The grilled chicken taste perfectly balanced, not too salty like most cheap padangnese food. The fried lung cooked exactly the way I like it; crunchy with a little bit of chewiness, also seasoned with restraint.

 

This is, intact the cheap food with expensive flavor.

Uni and Uda Denai have special hands that magically turn humble or cheap cut of meat into delicious cuisine. The balanced seasoning and restrain with enough punch to give you kick in the right spot are the strength of this restaurant.

If you come with a car, you can park in the Kelurahan office nearby. Just park and ask permission to the security guard there while slipping a five thousand rupiahs into his hand. And then you walk back to the joint about 200 meters.

After eating there, don’t forget bring some rendang to go. Put them in the fridge overnight. The next day, smash the meat into smaller pieces or strands. Then reheat the meat and sauces on non stick pan, add sambal merah or smashed chili. Cook them untill the color turn darker, or as you like. The perfect condiment for white rice or rice porridge or steamed bun or regular sandwich bread.

What my mother did to prepare for Ied celebration? (Jakarta’s wet market I)

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My mother is retired from her day job as public servant now, but she still busy with religious and private practice activities as midwife.

Preparing a feast for Ied celebration need careful planning and partial execution. Usually she shops for meat and poultry a week before the D day. And then she cooked them and freeze them in packages, to capture the freshness inside them and easy to thaw in small portion when needed.

I was following one of her shopping day for poultry to the wet market near my parents house.

She chose the living chicken, then the merchant decapitate them mercifully (to comply with Halal requirement), cleaned and broke it down as ordered. Can’t be more fresh than this!

I want to share the ambiance of local traditional wet market in Indonesia looks like. Remember, this market is located at Jakarta the capitol city. So you might expect something much more rustic feeling and wet ground. Although there are nice and dry traditional market too.

morning greeting from the guava merchants (she loves  red guava!)

morning greeting from the guava merchants (she loves red guava!)

Papaya and Mellon cart stall at the gate looked ripe and delicious

Papaya and Mellon cart stall at the gate looked ripe and delicious

Entering the wet market, pay attention to the open shallow waste sewer

Entering the wet market, pay attention to the open shallow waste sewer when walking here

We choose our chicken from the cage (free range) at the poultry stall

We choose our chicken from the cage (free range) at the poultry stall

After slaughter it mercifully, the butcher cleaned and cut it as ordered

After slaughter it mercifully, the butcher cleaned and cut it as ordered