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Lotek Teteg

Lotek Teteg

A Large Portions of Lotek and Gado-Gado

Lotek and gado-gado which are usually called as Indonesian salad become the main menu in Warung Lotek Teteg. This food stall which is located several meters in the east of Lempuyangan Station is crowded by the visitors when we go there. Its place are comfortable, shady, and wide. The place to eat is divided into two, lesehan (no seat) and using seat. Entering this restaurant, familiar ambiance suddenly be felt. A singer is singing traditional song and makes own comfortable feeling. Not only lotek and gado-gado but also variant of juice we can get here with the prices start from IDR 2,000 to IDR 11,000.

No need much time after we orders, the waiter brings two plates of lotek and gado-gado. The first impression when we see those lotek and gado-gado, of course is shocked and confused because the portions are much. Then arise a question, can we eat it all? When a spoonful of lotek enters our mouth, peanut sauce immediately felt on the tongue. The flavors are perfectly absorbed between the spinach and chickpeas that become the filling of lotek. Its chips are really crispy so it makes sound kriuk kriuk, very fit with its nut sauce. Likewise for its gado-gado. Thick peanut sauce melts together with fresh vegetables which become the filling of this gado-gado. Finally, a large portion of it is finished. Really really wareg (Javanese word for full)!

Visiting the kitchen, we sees a big mortar with 80 centimeters diameter. It is bigger than the size of standard mortar. Besides its large portion, the big mortar also becomes Lotek Teteg’s characteristic. According to Bu Nur, the second generation of this restaurant owner, that mortar was used to make peanut flavors since long time ago. This big mortar can make peanut sauce for 80 portions in the morning. If the visitors are many, Bu Nur will not be bothered to make the peanut sauce again.

The idea to use this big mortar came from Mr. Untung, the founder of this restaurant and also Bu Nur's father. This big mortar is used to make more practice and it will not eliminate the taste of peanut sauce. That's what makes the peanut sauce is very special in this stall, it looks soupy and tasted different from others lotek. Well, Lotek Teteg itself had stood since 1968. Formerly this lotek restaurant named "Sederhana". It is because the place is near to teteg (fence) railroad, the customer called is as Warung Lotek Teteg.

Opens everyday: 9a.m - 4.30p.m

Source: www.indonesiakaya.com

Credit Photo: http://jogjabagus.com

Kerak telor ready to eat

Indonesia has a rich culinary tradition where every region offers its own traditional food. The Betawi, as the natives of Jakarta are called, have many popular cuisines such as the Ketoprak, Gado-Gado, Kerak Telor, Soto Betawi, Nasi Uduk, Nasi Ulam, and many more. And I’m here to share with you one of the traditional Betawi delicacies: Kerak Telor—roughly translated as ‘Egg Crust.’

Simply put, Kerak Telor is an omelet made from Ketan Putih (glutinous rice) cooked with (preferably) duck or chicken egg, Ebi (dried salted shrimp), Serundeng (sweet grated coconut granules); there are 2 types of Serundeng (wet-Serundeng and dry-Serundeng), and some seasoning, like salt, spices, and pepper. In the streets of Jakarta, it costs around Rp13.000 for a chicken egg Kerak Telor, and Rp15.000.00 for a duck egg version.

It’s very simple to make Kerak Telor as you only need a small pan to cook (as Kerak Telor is always served as a single portion), and you don’t need oil to cook it. Here is the recipe to make Kerak Telor, which is very simple to make and has ingredients that are easy to obtain.

Kerak Telor Recipe

Ingredients:

100gr of white glutinous rice, wash until clean, soak it in water for 24 hours (over night) to make it soft.
1 tablespoon of wet Serundeng
1 teaspoon of dried shrimp powder
1 duck egg
½ teaspoon of salt and spices mixed together
½ teaspoon of pepper powder
Dried Serundeng
Fried onions

How To Make Kerak Telor

Heat a frying pan until quite hot. Add 2 tablespoons of white glutinous rice that has been soaked with water and flattened out. Cook for about 1-2 minutes.
Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
Add 1 duck egg onto the sticky rice and add some mixed seasoning (½ teaspoon of salt and spices and ½ teaspoon of pepper powder). Flatten and stir well. Cover and cook over low heat until slightly dry.
After a couple of minutes, turn over the egg crust and transfer from the pan to a plate. Spread some dried Serundeng and fried onions on top as a finishing touch. Voila, Kerak Telor is ready to be served.

Enjoy with rice or on its own!

Source: http://latitudes.nu

Image : http://jakartadailyphoto.com

Mustache Meatball Recipe-Indonesia Food

After several sto

ry about meatball (here, here, here, here, and here) I’ve made, know I try to write meatball recipe.

Ingredients:

500 grams of chopped meat (cow or pig)
500 grams of intact medium size prawn of ( with its skin)
1-2 big Hioko mushroom
Ear mushroom
! big carrot
Cauliflower
Vermicelli
Fried onion
Yensui leaves/Coriander leaves

Spices/condiments:
5-6 of shallots, cut it
3-4 of garlic chopped refined
2 tea spoon of nutmeg
Salt
Sugar
Pepper powder
2 eaten spoon of sesame oil
Oyster sauce

How to make it:

Prepares:
Two kind of mushroom and vermicelli soaked. After tender, cut in big size but slightly for hioko mushrooms, chopped the ear mushroom and vermicelli.
Cut in circle of carrot
Clean cauliflower, and cut it in size as you wish
Chopped coriander leaves

Process:
Remove shrimp shells, but don’t throw the skin and the head, chop the shrimp
Mix the chopped shrimp and chopped meat
Add chopped garlic
Add nutmeg, salt, pepper, oyster, and fried onion as you wish
Add ear mushroom and vermicelli
Mix all and add sesame oil
Rounded it with hand, so become ball

Garvy:
Boil water in big pan (how much? as your wish)

After boiled, add shrimp skins and heads, wait a moment until cooked, and change in colors. Pick up shrimp skins and heads.

Drop the wok on stove, heat the oil (kind of oil is up to you, it can be butter, margarine, or others). Sautéing chopped garlic and shallots until the fragrance is came up, add with 1 tea spoon of nutmeg powder, add carrot, ear mushroom, and hioko, poke it just a moment on wok.

Add in boiled water, wait a moment
Add meatball one by one
Final step, add chopped coriander leaves, fried onion, also vermicelli
Taste it, arrange sour-sweet as you wish with salt and sweet

Source: http://inspirationalfoodculinary.blogspot.com

Chicken Parmesan

Chicken parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.

The "Parma" in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a "pot n' Parma" for lunch. In some Australian states groups of Chicken

Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.

Ingredients: 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings, 2 tbsp all-purpose flour, 1/2 tsp red pepper, 3 boneless chicken breasts and cut in half. Pound the breasts thin. 2 eggs, lightly beaten
1 tbsp olive oil, Tomato Sauce, 1 cup shredded mozzarella cheese, 1/4 cup freshly grated Parmesan cheese.

Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet ( my meat mallet is a rubber hammer from the tool section) or whatever works for you.

Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.

Bake at 350° for 20 minutes or until cheeses melt.

Source: http://www.ohrecipes.co.cc

Randang

A. Brief Information

Rendang (randang), the ethnic food of West Sumatra Province (Minangkabau), is made of coconut curry and meat as the main ingredient. It is a favourite food of local inhabitants for its delicious and luscious taste.

Randang is considered for having reputable position among Minangkabau people remembering its philosophy in daily life. Minang people believe that the main ingredients of randang, consisting of dagiang (meat), karambia (coconut), lado (chilli), and pemasak (flavours), contain certain philosophies. Dagiang is a symbol of mores leader or in local language, niniak mamak. Karambia, as supporting ingredient, symbolizes the intellectual figures (in local language called cadiak pandai). Lado (chilli) represents religious scholars who must be strict-decision makers and the last one is pemasak (flavours) connoting Minang people.

B. Distinctive Features

The distinction of this food is on its flavour having multifarious colours, black, brown and even in some restaurants, typical restaurant for Minang culinary is called Rumah Makan Padang, you will discover randang with red colour of its flavour.

It is common that randang has hot taste, but at the end, it just depends on the taste of each restaurant. For you who have ever came to Padang, tasting randang made of indigenous people surround, you will find some differences from other Rumah Makan Padang outside Padang City, West Sumatra Province. Besides the taste that is stronger, the hot taste is spicier.

Longer it is cooked, more delicious the randang will be. For you who cannot consume it in a day, you may keep randang for some next days by heating it without adding some flavour anymore. It will be more delicious after being heated for several times.

C. Location

Randang can be found at all restaurants in West Sumatra Province considering randang is the most popular food there. You will also find some menus coming from other provinces there.

D. Access

There is no serious problem to find randang in West Sumata Province. After being in Padang City, you will find Rumah Makan Padang easily.

E. Price

Each portion of randang ranges from IDR 7.500 to IDR 10.000 (per February 2008).

F. Accommodation and other Facilities

Other favourite menus such as dendeng, balado, gulai asam, and padeh can also be found in some Rumah Makan Padang in West Sumatra Province. For appetizers, there are numerous juice or egg teas.

Credit Photo: http://images.google.co.id

Gudeg Porridge of Jogja

A. Brief Information

Gudeg is a traditional food of Yogyakarta Province which is made of young jackfruit combined with special flavor so that it can be something delicious when it is cooked for a long time. There are two types of Gudeg Jogja, Gudeg Basah (Wet Gudeg) and Gudeg Kendhil (Dry Gudeg).

Wet gudeg, which its sauce is gray mixed with delicious and delectable coconut curry, is commonly served with boiled cassava leaves. Dry gudeg looks brownish which is more toothsome for you trying it. This kind of food identically served with egg, fried chicken, sweet tahu and tempe, and krecek (dried off cow`s skin fried in such way then is mixed into the peanut soup) and godhong telo (fiery yam leaves).

Bubur gudeg (gudheg porridge) is served with sliced omelets, peanuts, fried bean, pieces of fried chicken, abon (shredded meat having been boiled and fried), hearty soup, and of course typical porridge of Yogyakarta. Those are dished in a plate with gudeg. There are two types of gudeg porridges, wet and dry gudeg porridge, both of them are delicious and lure you to taste it.

B. Distinctive Features

Tasting gudeg with a plate of porridge greatly differs from eating a plate of rice dished with gudeg in the morning. It is totally proper for you who want to try gudeg porridge which is not hot enough and delicious for your breakfast. It is better for you to try gudeg served on a piece of banana leaf. The mixture of both will make the typical taste of Yogyakarta appears, sweet and delicious. May be, you will not find this kind of dish in another places.

The only thing that must be noticed that gudeg porridege cannot be found in large restaurants in Yogyakarta, even outside of Yogyakarta. Gudeg porridge can only be found in traditional markets, small villages, and in the sidewalks of Yogyakarta. Trying gudeg porridge while getting along with common people, having small laugh when talking with them, will be more luscious.

C. Location

As the gudeg porridge of Jogja cannot be found in high-class restaurants, you can find them on the street nearby Pojok Benteng Wetan (Eastern Corner Fortress) in Yogyakarta Province. Moreover, since it is proper for breakfast, you can buy and taste them every morning around 5 a.m. until 7 p.m.

D. Price

Gudeg porridge of Jogja is cheaper than wet or dry gudeg, but it depends on you, more side dishes you choose, the higher price you must pay.

Credit Photo: www.wisatanet.com

Lotek Teteg