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.

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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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Soft and Silky : Serabi

Lately, I’m just moving back and forth between food and gaming, but it’s OK, my blog is about those 2 things, mainly.
Today’s stuff is for food, or snack to be exact which can be found scattered all across Java. This one is a traditional snack called Serabi (some people from different origins may call it surabi but since I was a kid, my parents introduced me with the name of serabi so I’ll stick with it, I guess). There are 2 types of serabi that I know, the one with sweet sauce (I’ve reviewd one snack bar that served me this kind of serabi, read here for more info), and the ‘dry’ one, meaning, no sauce added but topped with various thing. The late one is the type that I wanna talk about this time.

Let’s jump into the picture directly,

The ‘how to make’ is really simple. Serabi dough is poured to a pre-heated concave frying pan and wait for several minutes to cook. The dough itself consists of baking soda, flour, salt, coconut milk, sugar, yeast. I don’t know how exactly the dough measurement, though. The final product is a circular serabi with soft and silky texture at the center and thin brownish soft-chewy texture complete with its burn mark. For takeaway, usually the maker will roll it and wrap it up with banana leaves.

The topping could be really vary but this one is chocolate. Another variation could be plain, cheese, banana, pandan, strawberry, and so on. Serabi could taste really sweet, depends on personal preference, but commonly, it’s more savory with subtle taste of sweetness. The center part is really enjoyable, soft and silky with smooth touch in it.

This snack (could be said) is originally from Solo (the dry serabi one) thus if you visit Solo, Central Java, it’s like a common street food you can find in ton of places. The taste of less-sugary makes it one of my favorite snacks in Indonesia. Anyway, give comments if you have ideas or opinions, leave some likes if you enjoy reading my post, I know reviewing snacks could be resulting in a short story :D. See you on my next experiences.

 

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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First Timer with Local Bandung Food! : Seblak

That day my friends and I walked around a shopping mall in Yogyakarta. I didn’t recognize that it had some kind of mini hawker center inside that sold like street food and beverages. Then I saw this unique name, Seblak. I wondered what kind of food that was. After a quite long time of thinking and waiting for people to clear the queue line, I ordered one portion of this ‘new’ dish.

After a quick research, I learned that Seblak is actually a traditional dish (or you can count this as snack and not heavy meal) from Bandung, West Java. I’ve never had foodie trips around West Java before so this snack right here was like a teaser for me. I’d be glad to be able to get some foodie experience there, but this time, this one was quite an eye-opener. You can get this in Lippo Plaza, Yogyakarta.

seblak

Seblak

The visual appearance might be unappetizing but the taste was the other way around. Its main ingredient was kerupuk which was crackers for side dish, very common and vary in Indonesia. Kerupuk udang was used in this dish. I didn’t see the cooking process but I probably could take it like this : the kerupuk udang used for this dish were still raw, meaning they’re still inedible. They were then mixed with all the broth, spices (I tasted quite strong ginger flavor in it) and other ingredients (mine came with egg and slices of meatballs).

The kerupuk became soggy and soaked with broth, thus resulting in chewy and soft texture. To top this up, the amount of kerupuk used were outstandingly massive. The broth was has savory flavor with subtle taste of saltiness. There were more complete version of Seblak that contains more protein if you’re going to order there. Upon the final product, most of the kerupuk were still attached to each other, making it easier to eat. 😀

Anyway, I kinda like this ‘appetizer’ even it’s Bandung’s traditional dish but STILL was made in Yogyakarta. My best guess is it’s still cooked with some Yogyakarta flavor in it and not an authentic eastern Java flavor. Even so, the differences may not be that much, I assume. 🙂 So, I’m gonna end my story here (such a short one isn’t it? :D), stay tuned for the next foodie trips, give like if you enjoy reading my experiences, and leave some comments if you have any ideas or opinions.

 

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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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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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*


Leave a comment

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*