Friday, December 29, 2006
Jln Jend Sudirman, Kav 11 Ground Floor, Panin Bank Centre, Jakarta.
We started with Bread and Onion Loaf (Rp. 55.000) as appetizer then followed with the Original Baby Backs for our main course (Rp. 195.000 - regular slab). All food subjects to government tax and service charge.
The food was in a big portion and absolutely delicious.. We all got so stuffed... no rooms at all for dessert.
Monday, December 25, 2006
Emping is made from MALINJO, BLINJO, or BELINJO (Gnetum ganemon) nut.
Heat melinjo with sand
then flatten with crusher
dry in the sun
Fry the crackers and...
put them in a bag for sale :)
The sweet and hot emping is good for snacks and for the plain emping it would be delicious to be served on some food like Soto or Gado-gado.
Sunday, December 24, 2006
Thursday, December 14, 2006
Sunday, December 3, 2006
We had calamari, fried mushroom for appetizer. The main course was Beef satay, Ox tail soup. Ox tail fried, Fish cooked with mango salad and Balinese spices.
The Peak Resort Dining.
Komplek Girindah Desa Karyawangi Ciwaruga KM 6,8 No.388.
Saturday, December 2, 2006
Tomorrow, I will blog more about the story of my trip to Bandung in "My Days" blog, so if any of you are interested to read it, just check it out there.
Anyway, during dinner tonight at a Sundanese restaurant, I had Tut tut, which is Indonesian escargot.
It was fun eating Tut Tut :)
Wednesday, November 15, 2006
Monday, November 6, 2006
Jamu is an Indonesian traditional herbal medicine.
There are a lot kind of jamu, i.e:
Galian singset — weight reduction
Beras kencur (from rice, sand ginger and brown sugar) — cough, fatigue
Temulawak (from curcuma) — for liver disease
Gula asem (from tamarind and brown sugar) — rich in vitamin C
Kunyit asam (from tamarind, turmeric) — for skin care
I've been wanting to take a picture of a tukang jamu for a long time because I think it's pretty interesting but these days, it's not really easy to snap them since they become rarely (the young generation tukang jamus prefer to ride a bike while selling their jamu).
Those old generation of tukang jamu, they walk around in their neighbourhoud, carry those heavy bottles of jamu on their back and try their best to sell it.
I'm so happy when I saw this tukang jamu because when I asked her whether I could take a picture of her, she was very nice and also cooperative.
Saturday, October 28, 2006
Kembang = Flower
Tahu = Tofu
Yesterday, a tukang Kembang Tahu was passing in front of my house.
1 bowl of Kembang Tahu is Rp. 3. 000
Soft tofu with brown sugar & ginger sauce.
Under the hot sun... A bowl of Kembang Tahu
Wednesday, October 18, 2006
Friday, October 13, 2006
Tuesday, October 10, 2006
Thursday, October 5, 2006
Usually, he always got a lot of customers but this time so empty, maybe because of the fasting month.
white rice vermicelli
sweet soya sauce
Saturday, September 16, 2006
Friday, September 15, 2006
Nasi tumpeng is traditionally served to celebrate a special occasion, like a birthday, a marriage or even success at work. Is a type of food which is made of yellow rice (nasi kuning) and is shaped like a cone. The height of the cone symbolizes the greatness of Allah or God, and the food at the base of the cone symbolize nature’s abundance. The yellow tinge in the rice symbolize wealth and high morals.
Nasi kuning is cooked in lightly seasoned coconut milk and turmeric, then shape it into a conical pyramid and place it on a bed of decorated banana leaves. Around the base of the cone, arrange various foods in neat piles: ayam goreng (fried chicken), rendang (beef stew), sambal goreng tempe or kentang (fried tempe or potato), beef abon (shredded meat that has been boiled and fried), telur dadar (shredded egg omelette), cucumber, perkedel kentang (potato cakes), sambal goreng ati ampla (chicken liver and gizzard), and sambal (chili paste).
Normally the host cuts and savors the top of nasi kuning. The touch of oil in the coconut milk gives it a glistening appearance and keeps each grain separate, while turmeric use lends the yellow color to the dish.
Nasi Tumpeng and its side dishes are symbols which have good meanings in Javanese culture.
Source: Dreamcatcher - Yahoo.
Thursday, September 14, 2006
This morning, I saw a tukang roti from Tan Ek Tjoan bakery (an old bakery established in 1930s) across my office. Had a chocolate peanut bread with a cup of coffee for b'fast.
For lunch.... Yay, sushi!!!
A mixed atmosphere during lunch... silence, laughs, gossips, discussions, a harsh arguement (almost got into a fight? *wink*) but then at the end of the luch, a smile on the face and a fully stomach :)
Wednesday, September 13, 2006
A yummy snack that you can find easily on the street in Jakarta is Otak-otak (fish cake being grilled over charcoal). Mostly Otak-otak is being sold on a bicycle or motorbike. I know that Otak-otak can be also found in Malaysian and Singaporean.
The ingredients:Fish (mackerel, salmon, threadfin or barramundi)
Thick coconut milkSmall hen eggs or one duck egg
pepper, sugar and salt
Paste SpicesFresh chilies, Lemongrass, Galangal, Roasted Candlenuts, Shrimp paste, Garlic & Shallots.
Banana leaves for wrapping the fish paste.
Friday, September 8, 2006
A traditional dish in Indonesian cuisine, and comprises a vegetable salad served with a peanut sauce dressing.
The exact composition of the vegetable salad varies, but usually comprises some mixture of shredded or chopped green vegetables such as cabbage, cauliflower, green beans, watercress, and bean sprouts;
- other sliced vegetables such as carrots and cucumber;
- sliced boiled potatoes; and
- peeled and sliced boiled eggs.
With the exceptions of the eggs and the potatoes, the salad may be served raw, although optionally one may blanch some of the vegetables such as the cabbage and the cauliflower. Some cooks prefer to steam the vegetables.
Peanut sauce dressing :
The thing that distinguishes gado-gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies, as well. Some say to just use a commercial Indonesian peanut sauce or satay sauce. Others say to make the sauce oneself.
For making the sauce, the common primary ingredients are:
- ground fried peanuts with most of the oil drained off (for which some substitute peanut butter and peanut oil)
- brown sugar
- tamarind juice
Today, I had gado-gado for lunch.... What's the main reason? It's for the sake of taking pictures, hehehe..
Thursday, September 7, 2006
There are a lot of restaurants or food corner that are around my office area, but sometimes
Luckily, directly next to my office, there are 4 men selling food.
Yeah.. I'm aware that this is not healthy especially if you see the color of the oil.... almost black!
This one is quite a healthy food...
Most of the time, I will have this very simple nasi goreng aka fried rice :)
Some people named this noodle as bakmi tikus aka rat noodle because we don't know what kind of meat is in there. Scary, huh? hahaha....