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. 

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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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