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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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

Red is our color

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Today is moslem new year’s day. It kinda remind me of what our family had during the last holiday of Ied Al Adh.

Our family from my husband’s side (The Bucharis) got special groove that always create dynamic interactions and palate sensations on any meet and greet events.

A few weeks ago, moslems around the world celebrate Ied Al Adh holiday. One of the main idea was about being grateful, living modest and share something to the unfortunate ones. That “something” could be “some meat”, on Islam world known as Qurban.

A goat / mutton or A cow or A water buffalo mercifully slaughtered in the name of Allah, and we give away the meat to people in need.

Since my blog is all about food and culture, you must be waiting for all delicious pictures. Okay, here we go.

In the Buchari family, like any large family, we have what we call “the family cook”. She is usually an aunt or a grandma blessed with magical hands. She made the best version of family’s favorite menus, although the other aunts and mothers practically good at it too. She is the best, period.

"Dok Mami" is what we called her, the cook in the family (left) with my mother in law (right)

“Dok Mami” is what we called her, the cook in the family (left) with my mother in law (right)

The Bucharis in holidays; everybody was catching up with the current what a bouts while waiting for the next rounds of eating

The Bucharis in holidays; everybody was catching up with the current what a bouts while waiting for the next rounds of eating

The Bucharis in holiday; talkative and cheery

The Bucharis in holiday; talkative and cheery

There was always somebody lingering near the table where plates of food on display

There were always somebody lingered near the table where plates of food on display

Red is the prominent color in Bucharis dining table; we sure love our chilies in heritage recipes

Red is the prominent color in Bucharis dining table; we sure love our chilies in heritage recipes

"Dendeng (kering) Balado" is the speciality of Dok Mami's. She's the expert making delicate thin and crunchy squares of beef jerky.

“Dendeng (kering) Balado” is the speciality of Dok Mami’s. She’s the expert in making delicate thin and crunchy squares of beef jerky with red chilly sambal. It is our family’s favorite savory dish.

"Balado Ikan Bilis" dried anchovy-like fish in red chili sambal with stinky bean

“Balado Ikan Bilis” dried anchovy-like fish in red chili sambal with stinky bean

Thinly sliced and crispy potato chips seasoned with special mix of sambal

Thinly sliced and crispy potato chips seasoned with special mix of sambal. Salty, spicy and crunchy as side dish with plain white rice

Not that pretty looking beef rendang but equally delicious

Not that pretty looking beef rendang but equally delicious

Delicate strings of cucumber in simple syrups with ice cubes. A soothing dessert after all those spicy dish.

Delicate strings of cucumber in simple syrups with ice cubes. A soothing dessert after all those spicy dish.

Or for the daring ones, a sweetened and fermented purple sticky rice as dessert

Or for the daring ones, a sweetened and fermented purple sticky rice as dessert

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.

Pagi Sore (Kampung Madras, Medan, North Sumatera)

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Tunjang, my favorite dish in different spiciness

Tunjang, my favorite dish in different spiciness

The popular dish in menu, fried chicken: lean-clean-bone crunchy

The popular dish in menu, fried chicken: lean-clean-bone crunchy. They use free range young chicken, skinned, marinated and deep fried.

Sambal merah (red sambal), spicy goodness. Hot, salty and a touch sweet; perfect match to the fried chicken.

Sambal merah (red sambal), spicy goodness. Hot, salty and a touch sweet; perfect match to the fried chicken. My husband and I, usually need almost 10 mini plates of those.

Take a look a little closer to that fried chicken

Take a look a little closer to that fried chicken

This restaurant owned by the same family that run Pagi Sore restaurant at Padang, West Sumatera.

One of their speciality is making that gorgeous lean fried chicken. It looked like barely had any flesh, but the when you bite into it, savory and crunchy and yet still juicy. One piece of chicken is never enough. I had three and hubby got eight of those.

Drop by to Kampung Madras or Kampung Keling, when you at Medan and find Pagi-Sore to have a spicy feast.

Pagi Sore Masakan Padang (Rawa Mangun Muka, East Jakarta)

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Padangnese food that costumed to general taste, friendly spiciness for newbie

Padangnese food that costumed to general taste, friendly spiciness for newbie

One of my favorite "Tunjang" (Beef tendon stewed in light coconut milk and spice)

One of my favorite “Tunjang” (Beef tendon stewed in light coconut milk and spice)

My husband's all time favorite "Ayam Goreng Padang" (Skinless and spiced free ranged chicken)

My husband’s all time favorite “Ayam Goreng Padang” (Skinless and spiced free ranged chicken)

My Mom's favorite "Balado Cumi" (Stir fry a whole squid in chili sauce)

My Mom’s favorite “Balado Cumi” (Stir fry a whole squid in chili sauce)

Ethnic dessert "Sarikaya" (frozen coconut milk custard with green coloring)

Ethnic dessert “Sarikaya” (frozen coconut milk custard with green coloring)

Even though this is a restaurant, with good furniture and air conditioner, the proper way to eat still using our hand directly. Don’t hesitate to put a huge pinch of rice and condiment into your wide opened mouth. It’s just how we do it, nothing about politeness. Although one must comply etiquette when you eat at Padangnese restaurant is You Touch, You Eat. This policy are needed because the meal comes in many small plates, like tapas. While everyone have their own individual plate with plain white rice as much as we want. Then every body took the condiments and or protein they want from the small plates. The plate are the small and shared ortion,

The spice and herb that they used are very mild. So this will be much more suitable for you as a newbie in the spicy food world, or Indonesian/ Malay food.

Sabana Bana (Senen, Central Jakarta, Jakarta)

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Located almost the end of the rest rows at the side of Senen junction street

Located almost the end of the rest rows at the side of Senen junction street

Food, glorious food... it's at the low down, in the middle and high up in the sky

Food, glorious food… it’s at the low down, in the middle and high up in the sky

You ask and he shall pick and give it to you. Can you ever set you mind of one food, that's the problem here

You ask and he shall pick and give it to you. Can you ever set you mind of one food, that’s the problem here

Check out the torched tube near fried chicken in red samba balado's plate; thats they got rid of bugs or insects

Check out the torched tube near fried chicken in red samba balado’s plate; thats they got rid of bugs or insects

Not only lip smacking, its also easy in the eye these eatable chandeliers

Not only lip smacking, its also easy in the eye these eatable chandeliers

Could you think another way of using you grilled chicken?

Could you think another way of using you grilled chicken?

The waiter will give your chosen food in generous portion (a k a HUGE!)

The waiter will give your chosen food in generous portion (a k a HUGE!)

 

This is one of rows of padang streetstyle resto, but it has the best and balanced flavor of them all.
You may still remember my hubby and father in law are incredibly choosy about padangneese food.
Sabana Bana is the only one who got the Nod of approval from both of them.

Don’t hesitate to come, its tasty and spicy with big portion and affordable price. Oh you might want to prepare some coins (Rp.500 or Rp. 1000) for the only discomfort source, the street performers. Other than that, excellent.

Recommended dish:
Beef rendang with small potatoes
Duck braised in green sambal
Lean fried chicken
Red sambal
Shrimp crackers

Wash your hand before and after eating!