My Journey Through Life..

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Simple but Fascinating : Soto Kudus Gadjah Mada

Well, before I start to write about the food, I’d like to say sorry for quite a long time between each posts since I don’t really go out much lately and I’m kinda busy with some stuffs, but as long as I have something to pour to my blog and time between my activities, I’ll do blog. (This also goes the same for me at making artworks.)

This time, the dish I want to talk about is a true Indonesian dish called Soto, specifically ‘Soto Kudus’ with Kudus is a city in Central Java where the dish originally comes from. This soto kudus isn’t located in Kudus, but in Jogja, and I’m also thinking if the taste is similar since I’ve never tried the original soto kudus.

The restaurant is called Soto Gadjah Mada located in Jl. Kabupaten, Yogyakarta, not exactly remember the number, though. It’s a simple and clean restaurant surrounded by fresh scent of rice paddy fields. From inside, you can gaze through the window for a fascinating greenies scenery.

The only entrée in this restaurant is soto kudus which comes in 2 bowl sizes, regular (IDR 7k) or jumbo (IDR 10k). Here’s what it looks like :

soto

Soto Kudus (jumbo)

Mostly, as far as I know and find, soto has quite clear broth/soup. In this case, the broth wasn’t clear at all. This might be caused of various spices which were mixed together. Indeed, the broth was very spice-y. It gave slight taste of sweet, a little bit of savory and salty with a very gentle touch of sourness. I predicted that the spices are like turmeric, coriander, and a little sparkle of pepper. The combination was perfect for my personal preference. One jumbo bowl is enough for an average eater without making our stomach overly full.

Along with the main course, the waiters/waitress will give you various side dish like skewered-clam (sweet and chewy but this is my favorite), skewered-quail eggs (quite sweet for the outer part since they’re marinated with mixture of soy-sauce-based-broth before), tahu bacem (a real Indonesian side dish, which is grilled tofu marinated in soy sauce spices), skewered intestines and some more. Unfortunately I didn’t take a picture of them. 😦

Since this place is about soto kudus only, I can recommend this place to any of you who wants to get a try out. It isn’t expensive, delicious, and has clean and fresh environment.

I know I didn’t put a lot of words this time, but give comments if you have any ideas or opinions, give like if you enjoy reading this post, and stay tuned for my next foodie reviews.

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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Real Traditional Meal : Ingkung Joglo

Honestly, I know about this food for the first time (same food, different places) recently, about 1 year ago, even though I live in Yogyakarta for almost 20 years. That was the first time I ate Ingkung.

Last weekend, along with my parents, I went to a remote area to look for an Ingkung restaurant in Bantul, southern part of Yogyakarta province. I didn’t know that the area is so remote, that it took almost 45 minutes to reach from where I live (which is in the city outskirt). I didn’t even know the area address there, my father just took the wheel there.

So, long story short, we arrived in a very traditional-looking restaurant. The ambiance felt so traditional with village-y nuance. I thought that the restaurant would be packed and jammed. But, no. When we arrived, there’re no customers. Probably because it’s way before lunch time. By the way, the place is called Ingkung Joglo (P.S. : You’re most likely gonna miss this place when you’re trying to find the place, so make proper planning and get clear directions, I’m sorry I can’t provide much on this since I’m clueless as well about how to get there).

Here is the picture of the lovely restaurant, so simple and traditional yet so calming, reminds me of my time living in the village during college assignment :

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Not so long after we ordered our food, another family came for lunch. Then another family. And then another. Suddenly the restaurant is getting packed with customers having lunch.

The owners didn’t have plenty of menu, just main dish, the ingkung, and several side dish like omelette, sunny side up eggs, tempeh and tofu, and a few more. For the main dish, you can choose what portion the ingkung you want, for 2-3 people, or for about 10 people, all prices may vary due to size. By the way, ingkung is the way it’s cooked, the style, not the main ingredients. It’s basically made of chicken (most likely ‘ayam kampung’ which is a local special breed of chicken that has chewy meat and smaller in size. Ingkung itself has base of coconut milk, resulting in a unique final taste. It has a combination of (a little bit of) saltiness and mostly savory.

Here is the snap picture, I only took 1 though 😦

ingkung

Ingkung (2-3 people portion)

Basically, the chicken is marinated with the coconut milk and spices then steamed. The chicken itself isn’t raw, just boiled for a while before being marinated, thus resulting in that yellowish-white color. The bowl on the right is some kind of soup, mixed with crispy shallot. It’s not thick, quite oily, and has strong coconut milk flavor. It’s the complementary soup for the chicken, you can either pour it to the chicken or take little by little to your rice. The chili paste isn’t that spicy (even for me), and tasted sweet than spicy. The chili paste is based on tomato, actually.

And for the drink :

es-tape

Es Tape

Being pronounced ‘tape’ not ‘tāp’, the green thing is fermented sticky rice so it contains very small amount of alcohol. It’s very popular in Indonesia, especially in Java (or some places I’ve visited before). The fermented rice is mixed with water and sugar to make it sweet.

Talking about rice, the owners here give you 2 choices of rice, plain white rice and  coconut-milk-based rice (shortened : coconut rice, to make it easy). The coconut rice is actually white rice but steamed / cooked with mixture of coconut milk, making it to have distinct flavor. This kind of rice is also popular in many areas in Indonesia.

I also snapped a picture during my way to reach the place : Such a lovely and amazing scenery.

scenery

If any of you planning to visit Indonesia, specially Yogyakarta, you might not want to miss this place. Away from city’s noisy environment, you can enjoy your meal with heartwarming restaurant nuance.
Stay tuned for my next trip, give comments if you have opinions or ideas, give like if you like it and..

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*