My Journey Through Life..

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


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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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Local Snack Series : Kipo

Kipo is a very traditional snack, originally from Yogyakarta, my city. Back when I was a kid, my parents brought home kipo quite often so, yeah, I’m very familiar with this simple tasty snack.

This snack looks like a ‘cocoon’ in a glance, with its flat shape and light green color. You can find kipo in almost every traditional market in Yogyakarta, or probably all around Java as well. I think 1 pack (usually consists 4 to 5 pieces) is around IDR 1.5k – 2.5k, so yeah, it’s pretty cheap snack. To help you with the visual, I have this picture with me :

kipo

Kipo
(I should’ve used flash when I took this picture)

Looks like cocoon, yeah? Or flat shell-less snail? Hahahahaha. But trust me, it tastes nowhere near them. You can see there’s a little bit of brown or dark brown color, and it’s due the grilling process before. Kipo is made of dough (from mixture of flour and water, which has chewy-but-not-rubbery texture) that has unique filling. This filling is made of sweet shredded coconut. The sweetness comes from melted brown sugar. This half-finished kipo is then quickly grilled to give that burn marks as well as slightly hardened skin on the outside. So in one bit, you get that dry texture, slightly hard skin, chewy inside, and splatting filling in your mouth. 😀

This snack is really small in portion, so I’m pretty sure that you won’t go full tummy with 3 or 4 of kipo. Unlike resoles like what I’ve been posting before, kipo has the same filling anywhere you could find, the sweet coconut, so if you like sweet snacks, make sure to try one. This snack has been around even since my grandparents were kids (or probably way before that time, this snack has been popular), sadly, not many people, at least around the same age as me know what kipo is. Maybe they’ve tried before, but have no idea of the name.

So, yeah, this post is a great idea to bring back traditional local snacks back to the surface, I think, so we can make ’em popular again in this day and age. I’d like to give as many as I can find a try and then bring them up here, so if you have any ideas or opinions, don’t hesitate to leave comments below in the comment section. If you enjoy reading my story, leave a like, and see you on my next foodie trip.

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*