My Journey Through Life..

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


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The Real Deal : Tahu Tek

Now, this time is about one food that I’m putting my crosshair on during my trip to Surabaya, or generally East Java. Back in Yogyakarta, there are some places (or food cart) selling tahu tek, but I believe the taste isn’t as good as where it comes from. In Yogyakarta, the taste is sweeter since they used less petis (read my previous post to know what petis is).

So, tahu tek is originally from East Java since it uses petis as the main ingredients which is very common in East Java. Let’s see how it looks firsttahu-tek

Tahu Tek
(it was takeaway so it was using paper wrapping)

*Note : I don’t really know why it’s named with ‘tek’ but my logical side think that it’s an onomatopoeia of a frying pan lid being hit by hawkers (which is usually walking around the area) to sell this food, so everyone inside the house are aware that the hawkers are around*

Uh.. Yeah, the visual presentation doesn’t look so appealing but this one hell of a shot of tahu tek (original from the area and what my families who live in Surabaya recommended me. Sorry, I don’t know where they bought this). When I opened the package, it was already like that hahahaha.

Tahu tek consists of some food ingredients like rice cake for the carbs, sliced cucumber, and tofu-egg mixture. For this dish, the main proteins were cooked in a special way. They’re basically just egg and tofu fried as one entire mixture. The egg was beaten together with the tofu and also fried to be one giant omelette which will be cut into pieces with scissors. The texture is kinda messy, though with a little bit crunch from the soaked beansprouts, and mainly porridge-like softness due to the sauce, rice cakes, and tofu.

The thing I love most is the sauce, that deep-dark-brown-horrifying-looking sauce.. Which was so da*n awesome. It’s not mainly soy-sauce sweet like what I often tasted in Yogyakarta. In Surabaya, you’ll get sauce with probably 80% with aroma and flavor of petis and less soy sauce. Sadly nothing like this aren’t sold in Yogyakarta, but I know that getting real petis would be quite hard for people in Yogyakarta since they should buy it online or send it by package/mail.

I went almost half an island just to hunt this cuisine down, to taste the real deal of a tahu tek and it’s satisfying. Back when I visited Malang (in East Java as well), I also tried this food and tasted similar only with IDR 8k per portion, the same with what they sell in Yogyakarta but the one in Malang has twice the volume.

OK this has been a short post, not gonna add anymore since I think I have spit out everything I experienced about this dish, so give like if you enjoy reading my stories, leave comments if you have any ideas or opinions, and have a great day|

 

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*