Makan Siang di Kantin Artomoro

Pertama kali buka di Mall Bellagio, ini kantin hits banget. Kalo jelang jam 12 siang di weekdays selalu ada aja antrian yang panjang di depan kantin ini. Menu yang disediakan banyak banget & terlihat fresh & bersih, dalam artian bukan sisa kemarin yang udah dihangatkan berulang-ulang. Semua makanannya terlihat baru, masaknya juga enak & yang menarik adalah semua self serving alias ambil sendiri kecuali nasinya .....

Yang menarik juga adalah lokasinya yang terletak di food court mall ballagio yang nyaman, membuat banyak orang yang memilih makan siang di sini. Alasan lain, bagi gw adalah alat-alat makannya kualitas bagus .... ini mempengaruhi selera makan gw juga loh ....

Ini temen gw numpang mejeng yah, kalau makan siang di sini hari senin atau kamis kemungkinan ketemu nih sama orang ini.

 Tapi sekarang sih tempat makan ini biasa aja antriannya. Ada alasan juga kadang malas makan di sini. Alasan paling banyak adalah "harga tergantung hoki" karena terkadang 2 orang ambil menu yang benar-benar sama akan membayar dengan harga yang berbeda tergangtung perhitungan kasirnya, jadi yah terkadang ada yang jadi mahal sekali ...

Alasan kedua yah setelah laris tempat ini mematok harga rata-rata yang lebih mahal dari pada saat pertama kali buka ...

Contoh menu di bawah dengan minum teh hangat tawar 15 ribu rupiah saja hari itu, hari lain mungkin beda harganya .... hehhehehe .....

Menu untuk gambar di atas: Nasi 1/2 porsi, balado kentang+ati ayam, urap, teri kacang, timun & sambal.

Owh iyah walaupun letaknya di area food court mall Bellagio tapi untuk beli makanan di sini bisa dengan uang cash saja, ngga perlu pakai kartu seperti di gerai lain di area ini ....

Overall, patut dikunjungi untuk makan siang yang relatif "aman" dari segi kesehatan ....

Hati-hati sama menu udang goreng tepung, karena dibayar per biji 3000 perak loh, ewww .....

Bellagio Boutique Mall lt.2 (food Court Area) - Jl. Mega Kuningan Barat Kav. E 43, Jakarta.

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Pempek Pak Jenggot, Ps. Minggu

Letak Warung Pempek Pa jenggot ini agak susah dicari sebenernya, gw juga lupa gmana dulu bisa tau tempat ini dari mana. Pokoknya dalam memori gw, ini adalah tempat makan pempek yang enak & es kacang merah yang enak banget ...

Tolong digaris bawahi, es kacang merahnya enaaaak banget ...

Kalau dilihat di google map sih nama jalannya Jl. Ragunan, tapi dia itu letaknya di pasar minggu, pas di pasarnya. Yang ada Ramayana itu loh, nah letak si Pak jenggot itu di warung-warung seberang kantor polisi. Ati-ati di situ ada 3 warung pempek, yang tenar enaknya yang Pa Jenggot, kalo yang lain belom pernah coba ...

Pempeknya sama kayak tempat makan pempek enak yang lain. Jadi mungkin gw akan bahas es kacang merahnya aja yah, gw suka tuh kacang merahnya leembuttt banget, tapi ga hancur masih berbentuk bulet-bulet & manis gula asli. Trus sirup merahnya itu loh, rasanya jadul, susah digambarkan ...

Sayang sungguh disayang gw lupa harga makanan di sini, tapi kayaknya sih standar harga pempek enak deh. Nanti diupdate deh kalo udah ke sana lagi ...

7/10 aja lumayan ..

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Pecel Madiun Mbak Ria, Margonda Depok

Gw selalu berpikir bahwa orang jawa timur sangat spesifik masalah makanan khasnya ... rasanya harus persis kayak di jawa timur baru dibilang enak ...

Contohnya ya emak gw sendiri, makanya susah banget kalo diajak makan di luar. Tapi khusus tempat yang satu ini emak gw ga pernah nolak diajak ke sini. Karena menurut emak gw rasanya otentik, alias persis sama rasanya kayak di daerah asalnya ...

Letaknya di Jalan Margonda Depok, persis di sebelah komplek Ade Hardware & Index ...

Selain pecel, sebenernya si Mbak Ria ini juga jual yang lainnya sih, kayak rawon dsb. Cuma kalo emak-bapak gw emang ke sini khusus untuk pecelnya plus tempe mendoannya. Berikut penampakan si nasi pecel & mendoan hasil racikan Mbak Ria ...

Penggambarannya: Porsinya kecil, porsi wanita kalo laki-laki makan besar harus 2 porsi kayaknya, kecuali kalo makan buat snack aja. Sayur mayurnya standar pecel lah, jangan cari kembang turi karena ini bukan di jogja, bumbu kacangnya semi kasar, dengan rasa kencur yang jelas tapi ga "over power". Plus peyek teri yang renyah tapi lembut & yang jarang ada di Jakarta adalah serundengnya. Semua disajikan di piring yang dialasi daun pisang ...

Overall rasanya jelas makyus dan otentik khas JawaTimuran, dan harganya 8000 Rupiah saja. Untuk mendoan paket 3 buah cukup 5000 Rupiah.

Perut kenyang, hati senang & dompet ga jebol ...

9/10 lah nilainya karena emak gw kalo makan di sini selalu 2 porsi, pdhl beliau ini termasuk orang yang makannya sedikit loh ..

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Ketupat Sayur Uni Linda

Coba tebak kira-kira orang2 ini lagi apa?


a. Ngantri beras
b. nonton konser
c. Demo turunkan Sri Mulyani
d. Jawaban di atas ngga ada yang bener.

Hehehehh, sebenernya orang2 ini lagi ngantri buat makan Ketupat Sayur Uni Linda. Gw sendiri secara jujur bukan penggemar ketupat sayur apalagi yang milik orang2 padang, liat kerupuknya yang super pingky aja gmana gitu ...

Tapi semua itu berubah saat kebetulan belanja ke pasar tebet, tepatnya di lantai 2, depan kios penjual alat2 masak tradisional gw liat tempat jual makanan, diliat2 tempat ini koq yah rame banget. jadi curiga pasti ada yang enak2 nih ...

Wah masa kalo ngga enak sampe rame gitu. Mengingat kata2 si botak Andrew Zimmern, kalo tempat makan yang rame itu pasti enak ... Akhirnya gw putuskan untuk ikutan makan juga di situ, intip punya intip kebanyakan pesan ketupat sayur, gw ikutan juga waktu itu ....

Daaaannnn gw jatuh cinta pada suapan pertama. Ketupatnya sih ngga ada yang spesial. Tapi kuah sayurnya itu loh ... slrruuurp ... kata Om William Wongso, kompleksitas rasanya sempurna, kuahnya bersantan tapi ngga terlalu kental pas aja, creamy kayak susu, jadi ngga berminyak, bumbu rempahnya gmana gitu, sulit digambarkan dengan kata2, gw akuin emang orang sumatera hebat deh rempah beginian ... rasanya sumatera banget ... [sotoy.com]

Penggambaran sepiring ketupat sayur Uni Linda seperti ini: Porsinya boleh dibilang kecil, apalagi buat kaum lelaki, bagi gw si pas. Ada beberapa potongan ketupat diguyur sayur nangka & buncis berkuah kuning bukan oranye, trus ditaburin kerupuk super pingky, & di atas kerupuknya di kasih sambal balado & diguyur sambal kacang, dua2nya ngga pedes koq, cuma memperkaya rasa aja. Kalo kantong agak tebel, bisa tambah lauk kayak telur balado, rendang sapi, empal gepuk atau perkedel, bisa juga ditambah sebungkus keripik singkong balado. Yang terakhir gw belom coba.

And now, I am a regular customer. Gw akan rela bermacet2 ria melewati pancoran buat ke pasar ini & makan ketupat sayurnya sebelom ngantor, paling ngga 1 bulan sekali pasti gw sempetin ...

Di atas gw juga sebutkan porsinya kecil tapi pas buat gw ... knapa? krn gw pasti akan ngeces sama makanan2 lain yang tersaji di konternya. Rata2 jajanan pasar & favorit gw adalah si getuk tumbuk yang berwarna coklat khas warna gula merah (kalo getuk lindri khan digiling trus warna warni). Enyakkkk ....

NB: sumpah gw udah googling ada yang bilang ketupat sayur uni linda rasanya pedas menggigit, well, that's a lie, manusia2 copy paste. gw ini orang jawa, ngga suka pedas & gw bilang itu ngga pedas tapi "rich".

Ketupat Sayur Uni Linda
Pasar Tebet Barat
Lantai 2.
-masuk ke pasar dari depan, naik tangga belok kiri beberapa langkah, belok kanan, lurus di depannya ada yang kios alat2 masak tradisional-

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Rawon, the Indonesian Black Stew

Sometimes it's hard to imagine, there is a good food that has black in color. This Rawon for example, if you see rawon let say without sniff the aroma & you don’t know what that is, I think you will not feel tempted. But for me an Eastern Javanese, I already know this dish since I was little, so this stew never failed to tempt me, especially my mom’s rawon, is one of her master dish.

To those of you who don’t know, the black of rawon comes from one spice called Kluwak, some people called it the black nut, but I have to disagree with the “black nut” name … kluwak is kluwak … just kluwak or kluwak nut.

About Kluwak nuts

Kluwak nuts come from the kepayang tree (Pangium edule) of Indonesia & Malaysia, a member of the flacourtia family (Flacourtiaceae). The oily, hard-shelled seeds superficially resemble Brazil nuts. Meaty seeds are edible after the poisonous hydrocyanic acid is removed by soaking and boiling them in water. Fermented kluwak nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Malaysian and Indonesian dishes.

When harvested from the tree, the kluwak is not ready to be used. It needs to be fermented for sometime, due to its poison. The prosess of fermentation is done after the kluwak is boiled in hotwater for sometimes and then they are buried in the ground. The humidity of the soil helps the process of fermentation. When ready, the meat of the kluwak will change from white collor into black, and the taste of the good and ready to use should not be bitter.

– About Kluwak nuts - Source taken from Recipes Wiki -

Rawon it self is originating from east java, and is very popular in Surabaya. Usually it served hot with rice, salted duck egg, bean sprouts, and shrimp cracker. & once again, an Indonesian cannot leave the chili sauce behind; for rawon traditional chili sauce is best suite.



This is the recipe:

500 gram of beef rump cut in cube
700 cc water
3 Shallots
4 garlics
1/2 tea spoon white pepper
6 kluwak nuts
4 bay leafs, torn
2 lemon gras
Galangal
4 keffir lime leafs, torn
Salt
4 table spoon palm oil

Boil the beef rump, until cooked. I use a pressure cooker it take about half hour. Mean While blend shallots, garlic, kluwak, salt, & white pepper. Heat pan, saute the blend ingredient until it become fragrance, add lemon grass, galangal, keffir lime leaf & bay leaf, continue stirring. Add all to the boil beef rump, cooked till it boil once again.

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Serabi, Indonesian style Pancake

Serabi, Indonesian style Pancake, yes I would say that, coz serabi actually very similar with pancake in the making process. The different is that serabi use coconut milk instead of regular milk, this makes serabi taste so different with western pancake. And also the original recipe, it uses the rice flour … but some people doesn’t like the texture of it, so the modern style of serabi some recipe replace the rice with regular flour. For me, I like to use the mixture of rice flour & regular flour, to get softer texture, but still keeping its traditional sense.

Ingredient:
150 grams flour
125 grams of rice flour
1 egg
350 cc coconut milk
5 grams yeast
1 teaspoon salt
75 grams of sugar
25 grams margarine, melted
3 tablespoons salad oil

Mix together all ingredient except for salt, margarine & oil. Let it rest for 20 minutes. Add melted margarine & salt, whisk until all combine. Heat serabi pan till it's very hot, grease with oil, add the serabi batter, when it start to create small holes, cover with the lid, wait till cooked for about 2 minutes.

Brown palm sugar sauce:
100 grams javanese palm sugar
150 cc coconut oil
1 table spoon cornstarch
Boild sugar & coconut milk add cornstarch, stir until it boil once again.

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Martabak Telor

Martabak or Mutabbaq (Arabic: مطبق‎) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".

Murtabak originated in India, during the Delhi Sultanate (1206-1526). Through traders, murtabak has been brought to numerous countries in Muslim Southeast Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.

Martabak telur, or egg martabak, is a crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one.Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumberand a dark brown sauce made of vinegar and palm sugar.

-Source – Wikipedia –


Here in Indonesia, martabak is one of the most popular street foods …. You can almost find it through out the country. In Jakarta it self, near my house you can find 3 martabak sellers in only 15 meter radius.

I have to admit that I cheating on this recipe coz I use the kulit lumpia pastry I bought at traditional market, instead of making it my self. But hey, it tastes the same. Beside there is no way I going to do the acrobatic action of “spinning the martabak pastry, the down side is that my martabak is smaller than the original. But size doesn’t matter on this one … beside the big martabak will be cut also …

But if you want the martabak to be bigger I suggest you make the “real” martabak pastry or for the cheating way you can join 2-4 the kulit lumpia pastry with some water & flour mixture. For me, I like the small one.

Ingridient:
10 Kulit lumpia pastry

Filling:
2 table spoon of salad oil
200 gram minced beef
2 shallots, finely chopped
4 eggs
1 cup diced spring anion
1 teaspoon salt
½ teaspoon curry powder

Heat oil, stir fried the chopped shallot till it become fragrance. Add minced beef & curry powder; cook thoroughly till the beef looks dry. Whisk eggs; add salt, diced spring anion, & the beef.

Take 1 kulit lumpia pastry, add filling, fold like envelope than fried in hot oil till golden brown.

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Klepon

I don’t know any Indonesian that said that klepon is their favorite snack …. But I don’t know any Indonesina that would stand to let any klepon left untouched …..

I would say that klepon is one of the “gone in no time” snacks …. You would not realize how much you eat it until you see that your plate is empty …..

The recipe is relatively easy but a bit tricky … the key is not to give to much filling …..




1/2 tea spoon of salt
1 tea spoon air kapur sirih
1 tea spoon pandan paste
175 cc warm water
250 gram glutinous rice flour
100 gram javanese palm sugar for filling
200 gram fresh grated coconut for coating
1,5 water to boil

Mix salt, air kapur sirih, pandan paste & warm water set aside. Pour the water mixture to rice flour knead until all well corporated. Make small ball, fill with a bit of javanese palm sugar, throw the dought to the boling water, boiled until klepon balls are floats to the surface. Roll the klepon balls on the fresh grated coconut.

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Nasi Kuning .....

Commonly in Indonesia Nasi Kuning or Yellow Rice is served during special occasion or celebration.... but actually is very easy to make & very nice for breakfast ... fried chicken for companied, some shrimp cracker or just plain yellow rice with fried slice shallot …. Perfect !

½ liter of Rice
½ liter of coconut milk
1 table spoon fresh grated turmeric
1 teaspoon lemon water
1 pandan leave

Put all in your rice cooker ….. Serve while steamy, companied with anything you like …

Note: The lemon water not going to give sour taste, it’s only help to make the color stronger.

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Cake Tape

Old fashion .... classic ... old school .... this cake is refferring to those kind of word ... Nowadays not much people, especially youngster will like this cake ....

But for me, this cake is the taste of home .... It's both my parent favorite cake .....




Recipe :
8 Eggs
1/2 table spoon of emulsifier
200 gram sugar
200 gram cake flour
200 gram margarine melted / 200 cc tick coconut milk
400 gram tape singkong blend with 5 table spoon of fresh milk
50 gram raisin for topping

Preheat oven at 170C

(1) Mix egg, sugar & emulsifier untill fluffy.
(2) Add tape, make it several batches, continue mixing.
(3) Add flour, make it in 3 batches, fold with spatula.
(4) Add melted margarine.
(6) Pour batter to a tulban pan, 26cm in diameter.
(7) bake for 35-40 minutes.

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Pandan Cheese Butter Cake

I was browsing around for muffin recipe when I found the Filipino Butter Cake recipe. I saw the recipe on aunty Yochana’s blog & amazed by the texture of the cake shown on the picture …. I was thinking, this cake must be so moist … so I decided to give it a shot …


Coz I didn’t like plain vanilla cake, I added a pandan pasta & small cubed cheddar cheese, chocochip & Chocochip for topping. I also modified the recipe a little bit coz I didn’t have some ingredient, the measurement is too exact for me, & the method is the way I make a butter cake ….

This is the real recipe: Aunty Yochana's Filiphino Butter Cake

This is my modification:
260 gram. Cake flour
8 gram. Baking Powder (double acting)
140 gram Margarine
225 gram Sugar
140 gram Eggs
150 cc evaporated milk
50 cc water
2 drop of pandan pasta
100 gram cheddar cheese, cut into small cube
50 gram chocochip for the batter
10 gram chocochip for the topping

Method:

(1) Sift flour and baking powder together. Set aside.
(2) Cream margarine & sugar and milk powder together until creamy and fluffy
(2) Add eggs in 3 stages by turns with a table spoon of flour each time and continue creaming after each addition.
(3) Pour all the flour, continue mixing.
(4) Pour the water & milk in 3 stages. Continue mixing
(5) Add in the cubed cheese & chocochip, mix with a spatula
(6) Pour batter into loaf pan, sprinkle with grated cheddar cheese
(7) Bake at 180C for about 50 mins. or till cooked.
(8) Test cake with a skewer and if if it comes out dry, it's done.
(6) Cool on cooling rack and slice when completely cooled.

As expected the cake is delicious & moist …. I love it so much ……
& really, I don't bother the crack ....

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