Dish That I Crave: Sate Padang Ajo Ramon

Easily, the most famous among other sate padang hawkers found in Jakarta. Sate Padang Ajo Ramon, without the need for further introduction, still serves a customized, but still really good, Pariaman-style satay around.

Sate Padang Ajo Ramon 1

Well, I used to bet for somebody else from Benhil, whom I never had the chance to actually know who the sate padang seller is until now since somebody from the ex-office used to buy it for us all, but as a good substitute – Sate Padang Ajo Ramon eases my craving for this particular dish anytime.

Now, he has successfully opened many outlets around the city and easier to find. The quality is still pleasing many people but if you happen to ask native Minang people, you might find them answering with a different tone. Well, some say it loses the authentic touch now and like I said, already customized to cater our tongues here, but well we still love it unconditionally.

So how about you? Which sate padang do you like in Jakarta?

Quikskoop™: Jagung Putungo of Gorontalo

Well, this might look like the usual grilled corn but it is not. The “jagung putungo” of Gorontalo has its own bragging right and a more wholesome formation than what we find on the street side of Bandung and Jakarta.

Jagung Putungo 3

Late night Gorontalo. The cool breeze from the ocean makes it pleasant for having the last coffee of the day and hanging out with great company. Some do it on the square in the town center, either by watching an amateur basketball game or simply just by hanging around your favorite street food pushcart.

The rest, including me, decided to head closer the the beach. The idea of having grilled corn that night was more intriguing, especially after we had found out that Gorontalo has its special formula with this night time delicacy.

Although the ocean was pitch black, the most pleasant part I had was to experience the breeze and also having to choose among a myriad of grilled corn shack around here. However, most of them were serving the same thing but of course, none of what we can see similarly in other places.

Jagung Putungo 2

Gorotaloans grill their corn directly using embers from candlenut shells. It is believed that this will bring a different character for the corn post-grilling. Other than that, the marinade sauce has also a mixture between savory and spicy flavors with a subtle hint of sweetness. Once done, there’s also a dipping condiment made of banana blossom and shredded coconut. How interesting! This one actually reminds me of urab.

Sometimes they are also using the native jagung pulut or the white corn. I found mine was a bit too young and has small kernels but it was all right. I enjoyed my late night snack which was already unique in its own way and apparently, has all what it needs to become probably the next big thing to be introduced here in Java. Well, who knows?

Jagung Putungo 1

Now, I am already thinking about opening my own grilled corn shack!


Jagung putungo shacks can be found by the seaside of the city of Gorontalo, nearby the TPI (fish auction center).

What Chef Eats: Gianluca Visciglia (The Foodie Magazine, Apr 2015)

Some Italian chefs that I know usually have something in common aside from their unparalleled cooking skill. They’re all bubbly, friendly, but also sentimental at the same time. Let us see how our chef of this issue shares the whimsicality about his beloved dish back home.

Chef Gianluca Visciglia 1

Risotto alla Milanese!”, he decisively answered.

Chef Gianluca Visciglia, the recently appointed as the executive chef for Intercontinental Midplaza Jakarta, was never hesitated to admit that when asked about his favorite dish ever.

Among the countless of dishes spanning from the northern, central, and southern part of the country; the simple but sure risotto alla Milanese is always a good choice in any given Italian restaurant. But for him, it’s more than just that.

“First of all, my hometown is Merate, a beautiful small town situated perfectly between Milan and Como. That’s why Lombardy cuisine became so influential in my family”, he said.

During wintertime, the chef and his family are usually having the risotto, ossobuco, as well as cassoeula – some kind of pork stew with vegetables.

“Both of my parents are wonderful home cooks and I got a lot of influence from my dad. I observed him, I learned from him, and decided that my passion was to become a chef. However when it comes to risotto, I am siding with my mother. My dad never likes it for some reason”, shared the chef jovially.

How does it differ from the rest? I asked the chef.

“Well, when my mom cooks the risotto, she always does it properly. Starting from the scratch with fresh ingredients, she then uses the bone marrow, good chicken stock, and saffron with a bit of gremolata on top. I just love everything about it. The consistency and the creaminess were just perfect”, answered Chef Gianluca.

I was honored with the opportunity to taste the recreation of his mother’s risotto and I must admit that even a stranger like me would fell in love immediately with the dish.

Chef Gianluca himself is already familiar with Indonesia. He was once appointed as a head chef around ten years ago for a renowned Italian restaurant chain in Jakarta. Afterwards, he had his spell at five-star hotels in Oman and The Philippines at Boracay and Cebu totaling for around seven years.

“So when I first came to Asia, I was sincerely happy. I’m an Italian that loves rice a lot!” again he remarked it enthusiastically.

We wish the chef an exciting new spell with Intercontinental Midplaza Jakarta and his authentic Italian touch with the hotel’s iconic restaurant, Scusa.


Featured in THE FOODIE MAGAZINE Apr 2015 edition

Download it for free here via SCOOP!

Foodie Quotes #35

“Vegetarians are cool. All I eat are vegetarians – except for the occasional mountain lion steak.”
Ted Nugent

Fun Food Facts #18

Fun Food Facts #18:



  • Avocados are rich in monounsaturated fat, which is easily burned for energy.
  • An avocado has more than twice as much potassium as a banana.
  • For a delicious, creamy salad dressing, mix together avocado and fresh carrot juice.


Facts provided by:

The exciting gastronomic escapades of a stylish gourmet!


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