My Journey Through Life..

~Some people believe we only live once, so have fun while doing it.~


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Chinese New Year Euphoria : Lantern Festival

Few weeks ago was Chinese New Year, so congratulations to everyone celebrating it. Gong xi, gong xi.. ūüėÄ

In Yogyakarta, the euphoria was also strong in Chinese New Year, especially for the Lantern Festival or usually called Cap Go Meh. This festival or day marks the end of Chinese New Year celebrations after 15 days straight since the day. I don’t know how the calendar system works, but I only know that far, so if I’m mistaken, please don’t hesitate to correct me. For Lantern Festival, Yogyakarta’s ‘local Chinatown’ which is located in Ketandan¬†always celebrates it by making the area open for public and have a lot to offer.

That was, honestly, my first time in visiting local Lantern Festival since years before I was kinda lazy due to the stories that the place would be jammed and packed. (It was, indeed). But, this year’s different. I made my decision to visit this local Chinatown to enjoy the ambience.

16710348_10211431489133370_1878581444_oSorry, blurry, can’t really steady my hand to take a photo while walking.
BTW, this is the main stage for the festival

Upon entering, which was indeed pretty packed, I found it so amazing to be there and felt the unique atmosphere I’ve never experienced before. Even though I’ve been there (in Ketandan) before, but I felt like in totally different area due to the food and snack stalls, tons of lanterns, and the main attractions themselves.

img_20170205_191919I’m aiming to get a clear shot of the¬†liongs head, but yeah, that’s pretty hard since the performers are moving pretty fast

The festival actually took place on an alley in Ketandan. My parking area is right at the middle of that alley since I came from the backstreet route. Actually my friends were guiding me through the route :D. So we decided to take left that lead us to the Malioboro which is closed for vehicles during the festival (night only). At that time, the¬†liong (I hope I didn’t mispronounce) were on stage.

16709627_10211431489333375_1473385237_o

You can find bunch of choices of snacks or meal here including pork. Though I have many stuffs available, I can only pick some due to some (wallet) internal problem. So I picked a¬†bakchang¬†which is steamed sticky rice with meat filling. The vendor I came to, have 2 kinds of bakchang, with chicken and pork. Definitely I chose pork. My friend’s friend said that usually backhang was prepared with pork+telur asin (salty egg, usually duck egg) but I think that day wasn’t my lucky day since I found none.

The taste was savoury overall. I don’t think that the sticky rice was marinated with some kind of spices since it’s quite bland. The brownish color might be from the wrapper (leaves, I forget what leaves :|). The sticky rice was seriously sticky, though. I’ve eaten¬†bakchang once couple years ago and the taste was totally different. The pork I had inside the snack I bought during that festival was block of pork. It wasn’t sliced but more like chopped like dices. It’s mostly savory with subtle taste of saltiness as well. Probably it wasn’t marinated but just purely stir fried. ¬†The ratio is a bit imbalance as well since the protein was pretty minimalist in amount.

16668055_10211431489453378_846961150_o

After having some snack, of course I moved on to a meal. My friend’s friend which I stated earlier was opening a vendor right in front of his house. I also had my meal at his food stall and I got steamed rice. Actually it’s pretty good, I may admit. I’m not a fan in pouring soup over rice, so I kept it separated. Soup is beautiful and clear, taste slightly salty but mostly garlic-y. This¬†steamed rice wasn’t covered in pork, but chicken instead. The rice is steamed for quite some time hence making it brown in color.

I’m not a food expert but my guess is, the rice was marinated with savory broth like mixture of garlic, green onion, shoyu, probably a little bit of soy sauce, along with the chicken and mushroom as the toppings. After it’s fully steamed,¬†the¬†steamed rice was topped again with sliced scallion and crispy shallots for extra crunch. The marinating broth didn’t totally reach the center of the rice but it was pretty deep, so I think the steaming process worked really well.

Aside from the food, I also enjoyed a few of the atractions like¬†liong and this Chinese puppet show. I didn’t understand a single thing since the puppet master was telling story in Chinese, haha. Any food hunters would be really happy to walk around this alley and pleasing themselves with varieties of meals, snacks, and beverages.

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(sorry, blurry picture again.. :p, I wonder what’s wrong)

In the end, being here on the Chinese festival for the first time truly amazed me since I experienced something new. The euphoria and atmosphere were pretty mesmerizing especially with some Chinese songs being played all over the place :thumbsup:
Gotta end my story here, it’s been a long post, and I’m looking for more new experience like this. So, if you have any ideas or comments, fill me in at the comment section, leave like if you enjoy reading my stories, and stay tuned for my next trips.

 

CHEERS AND HAVE A GREAT DAY!!



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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Even Another Hotplate Rice : Pothz Burger

*WARNING : PORK DETECTED!*

My God, lately, I’ve tried a lot hotplate rice in Yogyakarta, including this one. But, no regret, everything just taste amazing, IMO. Now, there’s this one called¬†Pothz Burger. I wasn’t really aware of this place before my friend told me about it as a place for our next hangout. It’s located near Mrican, which at Jl. STM Pembangunan to be exact. I think that’s why, I don’t really go that way much, so I’m not really aware of anything around there. ūüė¶

However, the place is quite small with only about 5 or 6 tables in it. It’s also located on the terrace of a boarding house. The restaurant banner was partially covered by leaves, so make sure to search thoroughly if you want to pay this place a visit. I think it’s still freshly open, probably in under a year (but I’m not really sure) since they’re still giving 20% price-off which was probably for promotion time.

Pothz Burger sells several type of food including hotplate rice, Italian-style pizza, and burger. Anyway, this is what I ordered that time

pork-hotplate

Pork Hotplate Rice
(duh.. It has a unique name for this menu but I forget.. It’s the complete package of hotplate rice without extra topping BTW)

Despite the name ‘burger’, I didn’t really aim at their burger since I think it wouldn’t satisfy my hunger, but during the time there, I saw one of the waiter brought a set of burger buns, which are BIG, way bigger than the usual ones. However, I’m aiming for the cheese instead (I love cheese!).

This hotplate had a dang portion of cheese! ¬†With mozzarella scattered all over the grilled pork, and a slice of cheddar at the top, this would never go wrong for any cheese lovers. I tried to mix the cheddar with the rice because it’s so tempting to did so, and I created a very tasty rice mixture with it. ūüėÄ Taking the rice aside, I also mixed the mozz with the pork so it formed a gooey-sticky-thick-looking pork and cheese mixture which tasted heavenly, having 2 of my favorite food mixed together. As usual, I left the egg for the finisher.

Speaking of the taste, the sauce was salty, not overly salty and more to the bland side, more to the subtle taste. It was not as strong as the sauce of other hotplate rice I’ve ever tasted, so that’s kind of a room for improvement. Besides, they only provided basic additional ingredients like powdered chili, and shoyu¬†to add some flavor. The top point was the cheese which has extraordinary amount. The pork was also perfectly cooked, not overcooked, but slightly chewy and flavorful. Pork and rice ratio was perfectly balance.

For a small-startup business, they have such high customers flow. With that taste, and reasonable price, I have no doubt that they’ll be a great restaurant in the future. Some improvements could be done but overall it was an amazing foodie experience. Anyway, before I finish this blog..

last-bite

this is the pork-mozz mixture I talked about earlier
(hahahahahahahaha)

So, give a like if you enjoy reading my journey, leave comments in the comment section if you have any idea or opinions, and stay tune for my next foodie trip and experience.

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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Unusual Hotplate : McB

*WARNING : PORK DETECTED!!*

No, it isn’t typo when I typed McB, but it’s really called and named that way. I don’t really know why it’s named that way, but the owner gave tagline for this place ‘McB : The Unusual Pork’.This place is newly operated, probably even under one year since they started to serve customers. They still have their promotion programs for customers who’s willing to follow their Instagram account.

Located in a an alleyway behind a CK minimarket in Babarsari, this place serves several pork variants including steak, burger, and hotplate. I didn’t try everything, but I tried hotplate instead (my friend posted a photo when he’s having lunch/dinner there couple days before I came there, and that looked so tempting hahaha). Prices are vary for each food, burger in about IDR 17k, hotplates in IDR 25k – 40k (depends on your extra toppings), and steak in about IDR 50k.

I think, I wouldn’t be full just with steak or burger, so I ordered hotplate. Rice! ūüėÄ
And apparently extra mozzarella cheese for IDR 5k. It doesn’t take too long until my hotplate came before my eyes. Here, I got a snap picture of it

rice-hotplate

Rice Hotplate (extra Cheese!) :9

I don’t know about you, but for me, just by looking at that picture, it’s a worthy yumm yummmm :9 Couple posts ago, I wrote about another hotplate stall, but with beef, and I told you that I don’t take the proper way to eat this hotplate dish, which is by mixing them all together. So I tasted one by one to fully understand each individual side dishes for the my first bites. The cheese is awesome, still stringy, have mild and perfect flavor but I noticed one thing at that time. Looks like the chef put 2 kinds of cheese, mozz and cheddar. I might be wrong but that was what I tasted back in McB. Unfortunately, I didn’t confirm that with the chef, so.. yeah, still no clue.

That brown sauce is amazing. It tasted similar to steak sauce but it’s saltier. Maybe their special recipe, but my tongue kinda met garlic and fermented beans right there. Secret recipe, let’s keep it secret, let’s just face it that it’s delicious hahaha. Everything is in great ratio : rice, pork, egg, cheese. They also provided additional seasoning like salty sauce (taste pretty salty which has strong fermented beans taste), sweet sauce (more like sweet and a-little-bit-sour sauce, perhaps it’s added with vinegar), pepper, and chili powder. They make sure you can create your own style. For every meal with eggs, I always save them¬† for the last, and that time with the rice hotplate, I addedthe yolk with couple drips of salty sauce and it’s wonderful.

The pork is mesmerizing. They grilled it perfectly but it doesn’t have burnt marks. Pork was tender and a little bit chewy. Not that juicy, though, but it has unique salty taste from the coated seasoning during grilling process. Last time I ate a hotplate dish, the bottom part of the rice was overburnt, but not this time and I didn’t have a single idea why. I did the same method, not mixing everything together, put the rice a little longer for taking picture( ūüėÄ ), and yet the rice was still perfect. Love it! :3

I dare to say that I’m definitely planning to go back there and taste another dish, probably steak (if I have enough budget haha). I wonder if the steak will be juicy, tender, and melting, but for now, rice hotplate is perfect.

Next time, I might not be talking about food, but about life instead. Something that I want to share to you all. Examining how people live their lives, and I have something in mind, so stay tuned for my next experience in life, give comments if you have any ideas or opinions, leave like if you enjoy reading my post, 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*


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Across-Island Dishes : Lokon

*WARNING : PORK DETECTED*

Several years ago, my friend took me to a home-made-food restaurant serves some dishes originally from outside of the island where I live. Manado, to be exact. It’s in North Sulawesi, which is the island north of Java. The restaurant is in Jogja but serves dishes from Manado. The owners came from Manado, I think, since this pair of husband-and-wife have a very fluent Sulawesi accent.

The name is¬†Lokon, like the name of a volcano in North Sulawesi, probably named that way to bring the ethnic feel of North Sulawesi itself. The banner of this restaurant is quite worn out so I didn’t recognize it well at first. My friend also asked me to go to ‘oma ne’ (it’s Javanese, translated to Bahasa Indonesia as ‘oma-nya’, or to English to ‘the oma’ since, probably, it’s a calling for aunt / auntie in Manado). So, that’s it, up until now, I never say¬†Lokon as its original restaurant name, but¬†Oma-ne instead.

Here, the menu is not too many. They only serve about 5 or 6 kinds. Two of them is the babi kecap (soy-sauced pork), and kinawok. Those are two dishes that my (other) friend and I ordered last time we went there. The place is quite simple as well, not too fancy but not too shabby as well. The beverage is also standard, like mineral water, ice tea, and orange.

This is what I had last time, soy-sauced pork

babi-kecap

Soy-sauced Pork

(I know, the English name sounds awkward, but I’ll stick to it)

Some¬†soy-sauced pork dishes I’ve ever eaten use watery soy-sauced soup, but here, it’s more like a sauce than soup. It’s quite oily (but delicious), thick, with dark brown in color, indicating there’s quite a portion of soy-sauced dipped in there. Even so, the taste is not overly sweet and not spicy at all. Somehow it’s very well-balanced with a dimmed garlic-y flavor. The pork itself is tender, not very soft but not that chewy. Just right.

Usually, or probably, mostly the dishes from Manado are spicy, or even blazing spicy for average hot-food eater. My friend from Manado said that he sometimes even can’t handle the hotness of the dish due to overdose chillies portion.¬†Kinawok¬†is one of them. This one is what my friend ordered and I’m allowed to try a piece of¬†kinawok pork.

kinawok-b2

Kinawok

Now, this food is a total contradiction to what I’ve had. Color is bright orangish yellow, soup isn’t really thick (more like oil and mashed spices, mixed). The taste is quite salty, not overly salty, though. The spices really take their part well in giving amazing taste. However, for me, it’s too hot (again, I have almost 0 tolerance to spiciness). ¬†The pork’s tenderness level is the same like what I had.¬†If I can handle spiciness well, I would love this dish more than I do now.

Actually, I’ve tried some more dishes here but I don’t have any pictures of them so I think, I will talk about it as the 2nd part of¬†Lokon. I ordered¬†soy-sauced pork¬†because the dish I usually order is sold out so I had to choose an alternative choice.

Stay tuned for my next foodie trips, give comments if you have any ideas for me or my blog posts, give like if you like it and see you soon.

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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Local Malaysian Cuisine : Kedai Malaysia (2)

Just last night, I came back to this Malaysian restaurant I wrote about in my last blog entry. I’m loving all thing about spice so I can wholeheartedly come to any place serving spicy (not hot, but spicy) food at almost anytime.

Last night was a cold one, rain poured and something that can warm my body could be one heck of a great choice. My friends and I were discussing a place to have dinner and back to Kedai Malaysia we went.

*Intermezzo : This is gonna be a shorter post compared to the previous one about¬†Kedai Malaysia since I’ve been talking about a lot of things there and here I’m just going to talk about the food I got last night.*

So.. Last night I tried another menu, but it’s still a¬†Nasi goreng (literally, translated to English to ‘fried rice’, a stir fried dish made of rice basis with various kinds of ingredients and toppings, depend on personal preferences) like I ordered last time, just different style. Last post, I talked about¬†chicken¬†buttered fried rice, but this time, I ordered¬†curry fried rice. It’s a fried rice dish, seasoned with curry spices and stir fried with various toppings like sweet corn sprinkle, fish cake, vegetables, and chicken.

nasi-goreng-kare

Curry Fried Rice

That¬†curry fried rice¬†is a little bit too hot for me, even I think it’s mild for average person. However, the spiciness give a great sensation during cold time like last night. Even it’s too hot for me, I love the spices. The taste really resemble curry from what I’ve had in Singapore. I don’t know, maybe the chef used the same curry spices. It wasn’t salty nor sweet, so it’s really well-balanced. That side dish on my top left of my plate is called ‘kerupuk’ or crispy crackers. Compared to my previous¬†chicken butter fried rice, this¬†curry fried rice, is more brown in color due to its curry ingredients.

*note : that portion is a little bit over for an average eater like me, so if you are a massive eater, you might like the size*

Spices will never get old for me, even though I don’t like spicy (hot) food, and that’s very unfortunate of me. Born and living in Indonesia where most of the delicious food are seasoned with spicy ingredients. Well.. well.. ūüėź

OK, this time let’s call it a day. I know it’s much shorter than some of my previous posts, but I think that’s more than enough for now. Stay tuned for my next foodie trips!

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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Roof? Steak? Food.. : Atap Grill

*WARNING : PORK DETECTED*

Ah… Akhirnya setelah +- 8 bulan nggak nulis, blog ini saya angkat lagi ke permukaan. Nggak punya duit, susah mau kulineran yang aneh2, makan sehari-hari aja masih mikir-mikir. Hahahahaha.

Anyway, masih di Jogja, ada salah 1 tempat high-end buat para pecinta daging panggang. Namanya Atap Grill dan letaknya di dekat samsat Kota Yogyakarta, tepatnya di Jl. Tentara Rakyat Mataram No.5, Bumijo, Jogja. Tempatnya agak kecil kalo diliat dari luar tapi banner-nya cukup besar dan jelas untuk dilihat dari jauh. Kabarnya yang di lokasi itu cabangnya, dan yang utama ada di area Sosrowijayan, tapi saya sendiri kurang paham tepatnya. Meski namanya Atap Grill, kita tetap makan di dalam rumah kok, jadi bukan open-sky dining atau malah makan di atas atap (roof). Tempat makannya sederhana dengan desain yang simple dan agak minimalist tetapi tetap enak dipandang. Tampungan pengunjung juga tidak terlalu banyak, mungkin sekitar 30an orang.

Harganya memang¬†high-end dan saya memang modal nekat makan di sini meski uang pas-pasan (nekat ngirit makan sehari2 sampe batas minimum selama beberapa waktu hahaha). Kisaran harga untuk makanan antara Rp 35ribu – Rp 110rb dan minumannya masih termasuk harga standar antara Rp 4ribu – Rp 10rb-an. Bahan proteinnya ada 3 macam : daging ayam, daging sapi, dan daging babi. Waktu itu (karena saya juga belum tentu makan di sana 2 tahun sekali) saya pilih menu yang cukup menantang (harganya) :¬†Beef Steak + Pork Belly dengan harga Rp 97ribu. Bisa sih pesan satu macam, seperti¬†Beef BBQ,¬†Pork Belly, Crunchy Pork,¬†atau¬†Chicken Steak¬†tapi kayanya kalo 2 macam kok mantap, jadinya ya…. sudah. Hahahaha.

Untuk sausnya, ada 5 macam kalau tak salah ingat, tapi saya hanya ingat beberapa seperti Chili Cheese, Cajun Cheese (yang saya pesan), BBQ Sauce (kalau nggak salah ada Blackpepper Sauce juga tapi samar-samar ingatnya). Cajun Cheese yang saya pesan ini berwarna coklat muda lebih dominan ke gurih, sedikit asin, dan ada rasa rempah-rempahan yang sangat tipis. Cocok di lidah saya tapi satu hal disayangkan..

20160813_192322.jpg

20160813_192305.jpg

… porsi sausnya terlalu kecil. ūüė¶

Dua tumpukan itu daging semua (pork belly sih sebagian ada lemaknya), dengan bobot @+- 100 gram. Beefnya (yang tumpukan bawah) nggak dimasak hingga matang sempurna tapi lebih ke medium, meski saya ga minta apa-apa dan manut saja sama defaultnya. Lumayan chewy tapi rasa bakarannya enak. Nah Pork Belly nya ini yang saya tunggu-tunggu dan memang nggak buat kecewa hahahaha. Dagingnya tebal dan empuk, lebih empuk dari beefnya, dan sudah berlumur bumbu manis seperti campuran bbq dan kecap. Nggak terlalu manis tapi pas untuk paduan rasa dengan dagingnya sendiri.

Hal kedua yang agak disayangkan adalah food plating-nya. Entah kenapa sayurannya (meski enak, nggak mentah tapi nggak overcooked juga) dibiarkan berserakan seperti itu, tapi mungkin itu gaya dan ciri khasnya sendiri, nggak tahu juga. Kesannya jadi setengah-setengah plating nya, di satu sisi rapi, satu sisi berantakan. Di luar dari teknik penataannya, rasanya memang mantab jaya kok.

20160813_194527.jpg

And that’s.. my last bite! (gotta save a memory)

Inilah sepenggal kisah saya saat mencicip makanan di sebuah steak house di Jogja. Meski cukup menguras dompet, saya bakal balik lagi entah suatu saat kapan saya ada rejeki lebih dan mencicip menu-menu lain di sini karena saya juga termasuk karnivora lumayan akut :D.

Stay tuned for next foodie experiences and as always..

CHEERS!