My Journey Through Life..

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


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Balinese Pork Combo : Warung Bu Komang

*WARNING : PORK DETECTED!!*

Balinese style dishes has been spreading across Yogyakarta for some years, which letting us, food hunters to choose from different cooking style and taste. There are 3 famous Balinese restaurant in Yogyakarta, which I think is pretty authentic in style, but today I’m gonna talk about one of them. It’s called Warung Bu Komang. This restaurant is originally located in Timoho, Yogyakarta, but now it has spread its wings to open new shop near Pasar Pathuk, also close to one of Yogyakarta’s point of interests, Malioboro.

I’ve tried the original restaurant one but at that time I haven’t even devoted to blogging yet, so there’s no record about it. Now that I’m making a move to taste a lot of food, I tried the new branch which is fortunately not far from where I live.

Looks like the new branch of Warung Bu Komang doesn’t look so traditional. The original one does, complete with Balinese attributes and style. Their main specialty is pork, but if you desire something else, you can choose chicken. Usually, the most favorite menu in local Balinese restaurant is the mixed-pork one, called Nasi Campur (literal translation : mixed rice). Commonly, you’ll get pork for this menu, unless you ask for chicken.

So, this is what I got that day, nasi campur, but separated between the side dish and the rice. I also got a small bowl of soup which is very common for nasi campur. First let’s talk about the soup. It had no meat at all inside, just the soup, crispy shallots, scallions, and various of spices hence the color of the soup wasn’t so clear. Surprisingly, the taste was pretty bland. I was hoping to get strong taste of spices as I usually got when having nasi campur, but not that time.

Next the side dishes, which was pork. Of course I ordered pork whenever I came to Balinese restaurant :D. You’ll get a plate of various pork dishes. First thing first, what can be quickly remarked was the pork satay. It’s grilled pork on a skewer. The pork size was quite big per pieces and diced as well. It’s not overly sweet and not overcooked. It had no charred marked so I think, it’s grilled for medium amount of time. Next  is the deep fried pig skin. This was awesomely cooked. Crispy, crunchy, and salty outside, slightly hard to bite, but heavenly chewy on the inside.

Next one was the pig liver slices. Well, that was new. I’ve never had any pig liver slices whenever I ordered nasi campur. The pig liver is slightly sweet, probably marinated beforehand and slightly hard to bite as well, but more to the soft side. It’s stir fried with some kind of spices, I don’t really know what (probably mixed of bunch of spices), but it tasted salty with subtle taste of sweetness. Next item is the soy-sauced pork. It’s sweet obviously, but still had savory taste to it. The spices only covers the outside. However, the soy sauce spices amazed me with that not-so-sweet result.

Beside the pork, you’ll get 2 types of minced veggies, and 1 scoop of sambal, a very hot one. Bunch of cassava leaves, boiled and slightly mixed with salty spices were ready alongside your pork. Another veggies was minced long beans. However, since I know the sambal would be very hot, I gave it to my friends :D. By experience, I’ve learned that every Balinese restaurant has superbly hot special sambal, usually called sambal matah.

The price was vary for every food on the menu, from IDR 12k to 30k. As I stated before, they also have chicken if you don’t or can’t eat pork. They also have various other dishes like crispy chicken skin, crispy pig skin, fried rice, and others. So far, no Balinese restaurant got me dissapointed :D. Anyway, I think that’s for now, leave me some words at the comment section if you have ideas or opinions, leave like if you enjoy reading my stories, follow my Instagram account @bitethefood for foodie reports, and stay tuned for my next stories.

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 and Threadless
*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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Simple, Tasty, and Legendary : Pecel Madiun

Unfortunately, my trip to Surabaya was for a few days only and I didn’t get to try a lot of food :(. I still want to try lontong kupang which is usually sold in seashore food stall (I tried once.. ONCE! In Kenjeran beach, and I’m quite addicted to that delicious seashore dish, but it’s for next time).

Long story short, I was going back home again to Yogyakarta by train. Since I was a kid, when I’m going to Surabaya, there’s this ‘tradition’ for me (and my mom who’s usually my companion in travelling to East Java) when the train hit the stop in Madiun. Buying nasi pecel! Nasi pecel could be found in plenty of places in Yogyakarta but, again, like the problem on my last post, the taste has been fixed to the taste bud for people in Yogyakarta. It’s way sweeter here, while the original nasi pecel which is from Madiun is more salty and has strong peanut taste to it.

Anyway, this is how it looks

..pecel-madiun

Nasi Pecel Madiun
(whooopss.. sorry, that was the last bite since I forgot to take a snap of it :D)

*It’s a little bit out of focus since I took a picture on the train and it’s shaky as heck*

Here’s a little description : nasi pecel is a very traditional and simple dish. It consists of rice as the main carbs, and several kinds of vegetables like water spinach (a.k.a. water morning glory), beansprouts, cabbage, cucumber, sometimes spinach, and long bean (a.k.a. Chinese long bean or yardlong bean). So healthy, eh? The protein are varied and really depend on the seller or personal preference (but a sliced-and-diced tempeh is a must), in my case, a sunny-side-up egg which was deep fried in a quite long time to create egg crisps.

The top of it is the peanut sauce. Since it’s more to the sweet side in Yogyakarta, in Madiun (or Kediri, I’ve tried nasi pecel there), it’s more to the salty and savory side. It’s quite spicy as well for me xP). The sauce was made of grounded peanut, brown sugar, and then mixed with water but only a little bit, resulting in a thick brown peanut sauce.

Since it’s for takeaway, the seller wrapped the food with banana leaves as wrapper. However, a little story, the mass transportation law (especially for trains) in Indonesia has changed a little bit after ministry reshuffle. What does it have to do with nasi pecel? *heh…* Back when I was younger, the sellers were able to hop on the train to offer nasi pecel. As time flies by, the sellers were only able to approach the trains, shouted from the outside to let the passengers aware. NOW, they aren’t allowed to do such things, therefore, no sellers available. They are replaced by a food vendor in Madiun station and to get food, you have to hop down the train, run to the vendor, and hop back in so you’re not get left behind, because the train only stopped for about 4-6 minutes. And that’s what I did to get nasi pecel. Luckily the station wasn’t crowded, so I could manage to buy it with ease, but beforehand, even before the train stopped, I already rushed 2 train cars ahead to get a head start because the CS told me that the vendor was in the middle of station and my train car was quite on the rear side.

This is my mom’s favorite dish, though, so I had to get it at all costs. 😀

So, that’s the only things that I could do during my retreat to Surabaya, I really hoped to taste more food while I was there, though, but looks like time didn’t allow me to. Probably next time, when my purpose of travelling is just for food, dish, and cuisines. 😀
Thank you for reading, leave comments if you have ideas or opinions, give like if you enjoy reading, and see you next time.

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.. 😐

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*