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.

 

 

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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.