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.

 

 

Lepat Bugis at Buchari’s house

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We have a pop up family gathering at one of the Buchari’s family’s house. I found this cute banana enveloped food.
They said, it is a Lepat Bugis.

Its a package of sweet and savoury treat. A party in your mouth snack or a succulent dessert.
Made from sticky rice flour with sweetened fresh shaved coconut and crushed peanut, steamed in banana leaf.
Hmmm fragrant voluptuous humble gift for your tastebuds.

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Peyeum; the Sundanese rice dessert

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Peyeum (pronounced : Pe as Pe in Peru – ‘yeum as Yum in Yummy) is one unique dessert from Sundanese culture (the West part of Java Island, Indonesia).

As a tropical country, our ancestor cleverly manipulated the same-o ingredient, which is rice grain, into a vast range of food.

We have it plain or spiced steamed rice as our main dish. We also grind it into a rice flour and make tons of dish from it. Some culture even fermented it; to be a Tuak (Indonesian style of sake) or for the sweet and soft texture rice grain we named Tape (Ta as ta in table; Pe as pe in pear).

There are several ethnic known for their variety of Tape. The sundanese people call it as Peyeum. One important difference between Peyeum and other form of Tape is the leaf wrap.

The sundanese use guava leaves to wrap the rice grain into small square package before starting the fermentation process. Since most of the community use white rice grain, the leaf infuse beautiful subtle green hue into the grains and give a pleasant aroma when we un-wrapped it.

Fermentation process is limited until just in time when the grain is “cooked”, enough carbohydrate disintegrate into sugar to give sweet flavor  and only some of it turn into alcohol. So it won’t make you drunk, only a sugar rush.

Personally I like it after chilled in the fridge, then I dissolve a package of Peyeum with half glass of cold water. Ooh so delicious and refreshing in a hot day. My brother on the other hand, he likes just as it is, straight from the leaf into his mouth. Anyway you eat it, it would be as nice.

Enjoy the Peyeum!

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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.

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