Japan in a dash

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A week ago I just finished a Kaizen healthcare tour in Japan. It’s not a holiday event, It’s a business trip. But, I managed to take a few of quick shots of food collages we’ve been tasting.

Unfortunately some of my foodgasm experiences I couldn’t get my phone fast enough because it reached my mouth  first. I tasted some of the best sushi in my life from just by the corner cramped between offices building at Shinagawa. The sushi master served me the best eel sushi I’ve ever tasted in my life. I usually think of eel as a so so dish. And some of japanese restaurant in Indonesia served grilled unagi that are good. But this mind blowing-ly excellent. I didn’t remember if what I eaten what fresh water eel (Unagi) or sea water eel (Anago). I’m sure the waiter told me in Tarzan style sign languange (she didn’t speak english. But said yes when I ask “Is this eel?”), or but maybe I’m too hungry to listen. Okay, back to the Unagi/Anago suhi I had. The eel flesh is so fluffy, not oily at all (It usually is at regular sushi in Indonesia) and the most important thing the seasoning was so mild and balanced (usually it will be too sweet for me). Oh my God! It’s like eating cloud on the bed of vinegar rice. Totally foodgasm experienced. And I went there twice, still forgot to click my phone. The tuna, salmon, shrimp and octopus sushi also very very good. When I told the other tour participant about this, some of them said they also experience A++ sushi at other neighbourhood at Shinagawa. So, look for teeny tiny sushi restaurant when visiting Shinagawa for mind blowing experience. Oh the price isn’t that expensive either. My colleague and I ate a big plate of assortments sushi, plus two extra shrimp, a grilled tuna cheek, a bowl of salmon sashimi and four extra eel sushi and I payed for both of us for 4800 Yen.

So here are some pictures of the other food experience I had while dashing through Japan in between heavy schedule of the tour. Enjoy!

1. we had vegetarian lunch

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The veggie appetizer

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veggie main (rice with veggie croquet and salad)

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veggie dessert (rather awesome sponge cake with ice cream)

2. Izakaya style dinner

 

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Appetizer 1 cold tofu with dressing

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appetizer 2 tuna and white fish (forgot the name)

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tapas style main 1 a little of everything from fish, egg to seaweed. The main 2 course is mushroom rice, forgot to photo but it’s the best food for that night

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forgot what it was

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roasted tea ice cream for dessert. like a frozen smoke but sweet.

 

 

Welcoming Ramadhan, another The Buchari’s Gathering

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This time, the Bucharis held meet and greet at the youngest; our beloved Aunt Upah.
The location maybe different, but the taste and dominant color in dining table stay the same: Red.
We love our balado! (Spiced Chilli paste)

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Shrimp Balado

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Tambuso (Veal’s intestine stuffed with whipped tofu and eggs) in coconut milk broth

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Rendang Jengkol (Dogfruit), bigger size than stinky bean but has similar left after smell

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Crispy beef Balado

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We called it Springbed-Ommelete (Deep fried heavily-whipped egg and sambal)

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Young generations of Buchari: Amy, he’s a newly wed dentist and the family’s religious leader

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Young generations of Buchari: Andra, neurosurgeon from dokterandra.com and balado aficionado, he said Ramadhan is about positive thinking and be with the family

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Young generations of Buchari: Iqbal, the eldest and one of beurocrate in the family

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Martabak, much beloved salty snacks while waiting the meal cooked

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Lepat Sogan, heavy snacks made from sticky rice, fresh coconut shreds, banana and a little bit palm sugar. Savory and sweet filling treat.

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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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!

Walking and cycling food at the street

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“Tahu Gejrot” vendor crossing the main street at Thamrin while balancing the weight of a small kitchen on his shoulder. Everything he needed to make the dish; small plates, spoons, forks, small mortar to smash combination of garlic+chillies+salt+brown sugar+soy sauce+vinegar to a cohesive sauce for the sliced Tahu Pong (tofu that have been deep fried long time to create a hollow center so it will absorb more sauce). Gejrot similar with Smashed.

Mobile veg vendor #igers #igdaily #instamood #instastreet #instagrammers #instaindonesia #instanusantara #jakarta #jalanjakarta #slump #mayanggrafi #norecipejuststory

I found this “Tukang Sayur” cart, not far from a wet market. The merchant was went out to the market to buy more daily produce. He stuffed his cart up with the popular items his clientele asked for, with hope they will buy all of it from him.

Rebellious breakfast #igers #igdaily #instamood #iphonesia #instastreet #instagrammers #indonesianfood #instaindonesia #instanusantara #instanusantarapalingindonesia #jakarta #indonesia #breakfast #bubur #kacangijo #streetfood #stopsign #motorcycle #morni

It was cold saturday morning. Even though this “Bubur Kacang Ijo” merchant fixed his cart in front of forbid-to-stop sign, not lessen a motor cycler to stop and bought the warm-sweet-savoury green bean porridge for cheap and filling breakfast.

Between lanes #foodcart #jakarta #jalanjakarta #streetvendor #indonesia #igers #igdaily #instastreet #instagrammers #instaindonesia #instanusantara #mayanggrafi

This time was Sunday morning, and the traffic regulations didn’t mean anything to most Jakartans at this day.

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Wonder what he sells? He delivered hot beverages accessible for anyone in the street. The thermos filled with hot water, when his customer chose any sachet of instant powder they liked (coffee+sugar, coffee+sugar+creamer, cappuccino) or just plain tea bag, then he poured hot water with it in a plastic disposable cup.