My Journey Through Life..

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


Leave a comment

Chinese New Year Euphoria : Lantern Festival

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

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 KetandanĀ 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 theĀ 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, theĀ 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 aĀ bakchangĀ 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 eatenĀ 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. Ā 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. ThisĀ 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,Ā theĀ 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 likeĀ 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.

16667854_10211431489373376_1947581219_o

(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 youā€™d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

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

Thank you. :D*


Leave a comment

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 tryĀ lontong kupangĀ 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. BuyingĀ 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 originalĀ 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 :Ā nasi pecelĀ 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 triedĀ nasi pecelĀ 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 withĀ nasi pecel? *heh…* Back when I was younger, the sellers were able to hop on the train to offerĀ 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 getĀ nasi pecel.Ā 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. šŸ˜€

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. šŸ˜€
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 youā€™d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

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

Thank you. :D*


1 Comment

One Taste of Eastern Java : Lontong Mie

Before I start to tell you about anything, let me say first

MERRY CHRISTMAS AND HAPPY NEW YEAR !! šŸ™‚

Yeah, that’s a little bit late, I know.. A lot of thing happened to my laptop lately, so I rarely post something since booting my laptop is a pain in the a** itself. šŸ˜

So, last December, I went to Surabaya for Christmas time with my family, It’s been a while since last time I visited Surabaya and that was waaay before I started to do some blogging. So, last Christmas, I used the chance to taste some cuisine from Surabaya, specially the signature ones.

This time, I got a treat in a food corner in a mall there. Back then, my aunt told me about this dish calledĀ Lontong MieĀ (translated to English into rice cake noodle, seriously) and the first reaction in my mind is ‘WT*?? What’s with mixing rice cake and noodle?’ Later that I knowĀ lontong mieĀ is just for the name and I don’t know how people managed to come with such name. It’s sure consist of rice cake and noodle but it has another ingredients along with them.

Let’s go with the appearance first..

lontong-mie

Lontong Mie Special Edition (with cingur)

Note : cingur means ‘mouth’ in Javanese. It’s cow’s mouth part which is boiled and then mixed in the dish, some people marinate it with preferred seasoning. It’s a signature protein from eastern Java.

That was the actualĀ lontong mie. It’s not just rice cake and noodle, but also came with cingur, beansprouts, crispy shallots, and sliced fried tofu..They are then splashed with sweet brown sauce made mostly with petis.Ā PetisĀ is Indonesian special seasoning (probably also available in other countries but with different name) which is made of fish/shrimps/some other seafood varieties, but commonly fishes and shrimps. It’s sweet and have unique taste. *Foreigners who come to Indonesia, specially eastern part of Java are recommended to try any dishes that come/served/mixed withĀ petis*. I live in Yogyakarta for a long time but I’m half Yogyakarta and half East Java by blood, so I love eastern Java’s cuisines a lot as well.

For this dish, the thing that gave the most flavor is the broth. Mixed everything and you could have different textures in your mouth in exactly a bite. You would have crunchy texture from the beansprouts, softness from the tofu, chewy cingur, crispy shallots, and sweet and particularĀ petisĀ broth. While the portion seems a little small in the picture, in fact, for an average eater like me, it made my stomach about 80% full from 20% starvation haha.

Despite the strange name, actually this dish was remarkable. Simple but rich in taste. In East Java, like Surabaya, this dish is quite popular and scattered across the city thus you can find it easily that match your own taste bud.

So, this is the first part of my story in Surabaya, and I still have some to come. Stay tuned for my next foodie story, leave comments if you have any ideas or opinions for me and my stories, and leave like if you enjoy reading my experience.

CHEERS!!



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

Patreon

Artstation

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

Thank you. :D*


Leave a comment

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! šŸ˜€
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 themĀ  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( šŸ˜€ ), 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 youā€™d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

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

Thank you. :D*


Leave a comment

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 calledĀ Soto, specifically ‘Soto Kudus’Ā with Kudus is a city in Central Java where the dish originally comes from. ThisĀ soto kudusĀ isn’t located in Kudus, but in Jogja, and I’m also thinking if the taste is similar since I’ve never tried the originalĀ soto kudus.

The restaurant is calledĀ 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 onlyĀ entrĆ©eĀ in this restaurant isĀ soto kudus which comes in 2 bowl sizes, regular (IDR 7k) or jumbo (IDR 10k). Here’s what it looks like :

soto

Soto KudusĀ (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 theĀ 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),Ā tahu bacemĀ (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. šŸ˜¦

Since this place is aboutĀ 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 youā€™d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

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

Thank you. :D*


Leave a comment

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 ateĀ Ingkung.

Last weekend, along with my parents, I went to a remote area to look for anĀ IngkungĀ 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 feltĀ 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 calledĀ Ingkung JogloĀ (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 :

This slideshow requires JavaScript.

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,Ā 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 theĀ ingkungĀ you want, for 2-3 people, or for about 10 people, all prices may vary due to size. By the way,Ā ingkungĀ 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.Ā 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 šŸ˜¦

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 Ā coconut-milk-based riceĀ (shortened : coconut rice, to make it easy). TheĀ coconut riceĀ 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 youā€™d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

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

Thank you. :D*


Leave a comment

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 toĀ Kedai MalaysiaĀ we went.

*Intermezzo : This is gonna be a shorter post compared to the previous one aboutĀ 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 aĀ 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 aboutĀ chickenĀ buttered fried rice, but this time, I orderedĀ 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

ThatĀ curry fried riceĀ 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 previousĀ chicken butter fried rice, thisĀ 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.. šŸ˜

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 youā€™d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

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

Thank you. :D*