My Journey Through Life..

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


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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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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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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 !! 🙂

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. 😐

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 called Lontong Mie (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 know lontong mie 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 actual 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 petisPetis 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 with 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 particular petis 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 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 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 called Soto, specifically ‘Soto Kudus’ with Kudus is a city in Central Java where the dish originally comes from. This soto kudus isn’t located in Kudus, but in Jogja, and I’m also thinking if the taste is similar since I’ve never tried the original soto kudus.

The restaurant is called 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 only entrée in this restaurant is soto kudus which comes in 2 bowl sizes, regular (IDR 7k) or jumbo (IDR 10k). Here’s what it looks like :

soto

Soto Kudus (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 the 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), tahu bacem (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. 😦

Since this place is about 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 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*