Pecel (East Javanese vegetable salad)

In front of my work place, there's a lady selling Pecel every day around lunch time. She brought the ingredients of Pecel in a woven bamboo basket and carried it on her back.

Pecel is also Indonesian traditional vegetables salad like Gado - gado and Lotek. The ingredients of the peanut sauce is a bit different and usually is already done prepared, not like gado-gado or lotek which is made directly upon order. 

Fried food

Yellow chips

Fried Noodles

This how the lady prepare Pecel:

White rice with fried tofu and fried tempe (soybean cake).

Add the boiled vegetables.

Pour the peanut sauce on the top.

The Pecel is ready and don't forget to eat it with the yellow chips :)

TeSate Restaurant, Menteng

Mom and I had lunch at TeSaTe in Menteng area. This restaurant is a contemporary style restaurant that serves authentic Indonesia cuisine. 

Tahu Udang Berontak - Rp. 58.000

Prawn and mushroom inside the tofu.

Rujak Penganti Salad - Rp. 38.000

Tasty fresh salad with egg, tomato, carrots, egg, tofu, pineapple, noodle and sour sweet peanut sauce.

Nasi Tutug - Rp. 86.000

Tutug rice is served with seafood, poultry and vegetable dishes of West Java

Nasi Merah Ikan Roa - Rp. 88.000

Indonesian red rice, made into a fried rice and paired with the Celebes tuna fish and red chili.

Sate Ayam Madura - Rp. 59.000

Chicken in rustic marinade, served with sweet peanut sauce.

Sate Ayam Makassar - Rp. 95.000

Beef with sour starfruit sauce.

Sate Ayam Ponorogo - Rp. 59.000

Chicken in sweet marinade, served with buttery peanut sauce.

Tumis Pucuk Labu - Rp. 47.000

A simple fresh vegetable dish of young chayote leaf buds with red chili slices and sweet shallots.

Tahu Telur - Rp. 55.000

Fried egg and silky soft white tofu with sweet soy sauce and peanuts sprinkles.

Ongseng Kecipir - Rp. 47.000

Crunchy Kecipir combined with beef tendon.

The beef tendon was really soft and chewy.

Iga Sapi Paniki - Rp. 98.000

Beef ribs slow cooked in a rustic style and grilled to caramelize, combine with sweet plump shallots and chilies and lime leaves.

Es Campur - Rp. 37.000

A combination of sweet jelly and fruit with condensed milk and flavoured syrup, served on crushed ice.

Es Tape Hijau - Rp. 31.000

Frgrant, fermented green sticky rice and cassava, served over crushed ice and coconut cream.

Serabi Solo - Rp. 31.000

Yeast raised traditional pancake, a popular snack icon of Central Java.

Kopyor Siam - Rp. 58.000

Kedongdong juice - Rp. 35.000

Kopyor

Black Tea and Ginger Tea

Es Puter - Rp. 28.000

Smooth, creamy, coconute ice cream served with bread and red jelly.

All prices are subjected to tax and service charge.

Current currency:

1 USD = Rp. 11.350

Location:
TeSate Restaurant
JL. Sam Ratulangi No. 39
Menteng, Central Jakarta
Tel: 3193 1250

Disclaimer: The review and opinion expressed here are purely according to my personal taste. There's a possibility that the taste of the food might change later on, which could affect the review and opinion here. I also affirm that no monetary or non-monetary compensation has been received from this restaurant for writing this review.

Warung Jawa Timur (East Java small restaurant)

I'm a bit confused on how to translate the meaning of "Warung" because it can represent to a little shop, a small outdoor restaurant, a cafe, or a stall/booth and usually it's a business place owned by a family.

Thus, I translate "Warung Jawa Timur" as East Java small restaurant since it's a small restaurant that provides East Java food and owned by a family :)

This small restaurant is my mom and her best friend's favorite place. They usually eat here for breakfast in the weekend, after they go to the famous Indonesian biggest cut-flowers market in Rawa Belong area in West Jakarta.

Ready food to serve.

This is the ingredients of Pecel which is similiar to Gado-gado and Lotek (Indonesian salad with peanut sauce dressing), it consists of beansprouts, morning glory and long beans.

Pecel is served on top of rice (Indonesian word for rice is nasi) that's why it's called as Nasi Pecel :)Beside the pecel, below are the other food assortment in this small restaurant:

Telur Balado

(Hard boiled eggs being deep fried then simmered in a sauce made from red chili, tomatoes, and garlic)

Tahu goreng
(Tofu being battered and deep fried)

Tempe Goreng (fried soybean cake) and
Bakwan Goreng (Vegetable fritters)Tahu Bacem
(sweet marinated tofu)

Serundeng
(Roasted grated coconut)

Rendang
(The authentic rendang is beef cooked with coconut milk and red chili plus other spices, but this rendang isn't cook with coconut milk, I guess this is the East Java style of rendang).

Paru
(Fried cow's lung)

Ikan Pesmol

(Fried fish with turmeric, candle nut, red chili and bird eye's chili)

Empal

(Sweet marinated fried beef)

Ayam Goreng
(Fried chicken)

Tukang Soto Ayam Madura (Chicken Stew from Madura)

Soto Ayam Madura (chicken stew) is a well known dish from Madura - an island located northeastern coast near East Java. The topping on this chicken stew named "koya" powder is the signature. Koya powder is made from prawn crackers, fried garlic and dried shrimp.

The preparation to make Soto Ayam Madura:

A bowl of rice

Vermicelli and pieces of torn chicken on the top of rice.

Torn chicken.

Then add bean sprouts and fine chopped chinese celery.

Slices of white cabbage and boiled egg.

Slices of a tomato and salt.

Pour the chicken broth (chicken cooked with turmeric, lemongrass, kaffir lime leaves, bay leaves, ginger, pepper seeds, shallot, garlic, nutmeg).

It looks so colorful and delicious, isn't it? ;)

Sprinkle with koya powder and also a squeeze of lime juice .

Add chili sauce if you like hot and spicy :)

A bowl of Soto Ayam Madura costs Rp. 7.000 (USD 70 cents)