Quikskoop™: Ayam Goreng Bu Haji

SAM_9564

Sore sudah menjelang di suatu saat ketika kaki ini menginjakkan langkahnya kembali di Jakarta dan berlabuhlah saya di stasiun Jatinegara. Di waktu-waktu saat makan malam akan segera berkumandang, tiba-tiba teringatlah diri saya akan suatu tempat yang cocok untuk menghempaskan dahaga dan lapar ini.

Ya, itulah Ayam Goreng Bu Haji yang berada tepat di seberang pintu utama stasiun yang ramai ini. Setelah bersikut-sikutan melewati kerumunan dan menyeberangi jalanan yang sibuk, tibalah akhirnya di sebuah rumah makan yang menyajikan sebuah masakan yang akrab bagi siapapun di sini. Entah kenapa meskipun tempatnya sudah cukup tua dan posisi interior-nya yang canggung tapi mereka masih cukup bisa memelihara kebersihan serta kenyamanan.

Sudah barang tentu yang dipesan adalah ayam goreng kampung dada yang menjadi favorit saya pribadi. Sebetulnya tidak ada hal unik yang dilakukannya, hanya saja ayam goreng dadak khas Bu Haji ini dibumbui dengan baik sehingga rasanya sendiri sudah gurih dan pas sekali disantap dengan nasi hangat.

Ayam Goreng Bu Haji - Facade

Meskipun terkadang nasinya tidak pulen tapi Bu Haji memiliki senjata pamungkas berikutnya yakni sambal kacang dengan sedikit kecap. Sambal kacang ini konon dahulunya ditumbuk namun seiring berjalannya waktu, Bu Haji memutuskan untuk digiling saja. Namun demikian tetap citarasanya bertahan. Manis, pedas, dan gurihnya sambal yang beradu dengan lalapan segar dan ayam goreng panas rasanya sudah lebih dari cukup untuk mengusir rasa lapar malam itu.

Kadang-kadang di saat-saat seperti ini rasanya sulit untuk menepis godaan dengan menambah porsi nasi berikut ayam gorengnya. Tapi bila ingin bertualang sedikit, Bu Haji juga menyediakan berbagai pilihan lain berupa ikan bandeng, petai, tahu, tempe, ati ampela, dan juga udang yang dimasak khas Indonesia dan pastinya akan mengingatkan siapapun dengan masakan-masakan khas warteg yang mengundang selera setiap saat.

Ayam Goreng Bu Haji - Ayam Goreng

Tidak hanya saya terpuaskan dahaganya namun juga standarisasi rasa ayam goreng milik Bu Haji ini tetap bertahan hingga saat ini meskipun sudah berkali-kali saya mengunjunginya dan konon bagi banyak orang yang sudah menjadi pelanggannya sejak bertahun-tahun silam. Jadi sedianya anda berjalan-jalan ke daerah Jatinegara yang khas dengan pasar Mester yang serba ada dan pasar permatanya yang modern, sayang bila tidak menyempatkan ke sini. Namun jangan kecewa bila saja terlambat sedikit, bisa jadi anda kehabisan.

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Price: IDR 15,000 – IDR 25,000 / orang

Address: Jalan Bekasi Barat Raya no. 20 dan Jalan Bekasi Barat I no. 11, Jakarta Timur – Indonesia (seberang stasiun Jatinegara)

Opening hours: 9 am – 8 pm

Quikskoop™: Nasi Becek & Sate Kambing Khas Nganjuk

Nasi becek must have been my most sinful treat during my travel recently to East Java. But then again, this also reminds me of a similar treat back in Jakarta, gulai tikungan, but when it comes for a more exotic selection and when you happen to be around the town of Nganjuk, it’s a must try!

The sleepy town of Nganjuk is a hometown of my best friend’s wife and it’s almost the time for dinner when we got there. Without hesitation I simply asked my friend where to dine here and he hinted the town’s specialty, nasi becek!

Literally means ‘drenched rice’ but well from what you see is quite similar with how we usually serve nasi soto. Here, the warm fluffy rice soaked in a particular gulai – soup made from coconut milk, herbs, the usual ingredients alongside the innards of lamb. The innards are already diced and also to be eaten alongside lamb satay. So what you see is basically a very indulging treat and filled with parts that are not usually used anywhere in this world. Indonesians somehow pride themselves with the motto ‘nothing’s wasted’ and there you go, the fatty and savory nasi becek!

Nasi Becek
Nasi Becek
Sate Kambing
Sate Kambing

For me, it’s a treat for once in a while but then again, I didn’t really feel the kick. I expected a more powerful, deep, intense flavor within the soup and it’s pretty much not too impressive. The lamb meat was also not that special as I had been expecting  more meat to be served rather than the fatty parts, which I assume can also be excluded if only the proprietor let us know earlier. Another relative of mine back from Yogyakarta in fact recommended the neighboring Nasi Becek ‘Pojok’ as the one that possess better taste although the warung is somehow smaller.

Anyway, during my visit I took the liberty to take pictures of everything only to found that the mama-san felt offended with what I was doing. Well, honestly I didn’t ask her permission first and that’s only natural for people who aren’t get used in getting publication from media, especially in a small town like Nganjuk. Then she got a bit angry in Javanese language, but I immediately apologized though until now I don’t know whether that pleased her.

So guys, better be careful next time. Although I have been doing this stuff for years, there’s no telling if the proprietor’s in a bad mood or not. Good luck!

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Must eat: Nasi becek & sate kambing

Price: IDR 10,000 (nasi becek)

Address: Jln. Dr. Sutomo no. 13 – Nganjuk, East Java – Indonesia

Opening hours: TBA

Quikskoop™: Warung Katan Badadiah Buk Nur

Kattan Badadiah Buk Nur - Buk Nur preparing

Earlier this year I was asked to correspond about the history of yogurt by Trans7 and stumbled myself during my research with dadiah, a particular delicacy came originally from Western Sumatra. I was indeed mystified as the whole thing was pretty much different with the usual kind of yogurt and been hoping to taste one since.

 Then came the fateful day when it’s time for me to really taste the real one during my travel for the first time with Rendang Journey 2012 to Minang!

It has become the answer to my prayer that I really wanted to taste the real Minangnese cuisine cooked by the locals back in their territory and not just that, Rendang Journey even indulged me to taste this particular delicacy around the regency of Lintau, far east from the city of Padang. By the way, Rendang Journey itself is a thesis project done by the graduate students of STP Trisakti and one of the events was to visit Sawahlunto and Lintau in Western Sumatra.

Lintau itself offers a vast array of richness, starting from the wonderful landscape, tourism potentials, a very fertile land, and of course, great food! One afternoon, we stopped by at Katan Badadiah Buk Nur, a small restaurant that specializes in serving dadiah. While some serve dadiah with ampiang (rice krispies), Buk Nur serves it with katan (glutinous rice) which is easier to chew rather than the former. Dadiah itself is made from water buffalo milk and fermented inside a bamboo, which contains the right bacteria for the yogurt transformation. Personally I found dadiah tastes pretty much the same but does not possess the smoothness of the usual yogurt, making it unique and rustic.

Kattan Dadiah
Katan Dadiah

The way they serve it is another interesting thing. First of all, Buk Nur put the glutinous rice on a plate then she showered it with grated coconut, dadiah, and finally the right amount of liquid palm sugar. Even though we just finished a huge lunch treat of randang baliut (eel rendang) back at a rumah gadang (Minang traditional house) owned by a very friendly local, we just couldn’t help to also finish this ‘dessert’!

It was a magnificent treat with inexplicably complex texture came from the glutinous rice, coconut, and dadiah plus it also has several layers of taste from sour to sweet. I was just hoping that they could try to serve the dadiah cool or to add an ice cream, it would be even lovelier and beats the hell out of any dessert I’ve tasted before!

An example of dadiah served with ampiang (bottom right)
An example of dadiah served with ampiang (bottom right)

During my travel, I also found that some people also mix small cuts of shallots into the dadiah which even makes it richer in taste. The distinct sourness of the yogurt and the particular taste of shallots collide, making it something you’ve never tasted before in your entire life!

Oh how I miss Lintau already. The people, the food, the hospitality, the beauty and many whimsical things I found there. Hopefully one day I could return back there again and I will, as the ex-regent of Lintau said to me there, ‘Once you drink the water of Lintau, you’ll be back again someday’.

Dadiah
Dadiah

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Must eat: Katan badadiah

Price: IDR 10,000 

Address: Lintau Buo district, Lintau Regency (downhill from Bukit Pato), West Sumatra – Indonesia

Phone : +62.752.777.038 / +62.812.6789.1798

Opening hours: TBA

TGA Milestone: 2012 in review

Dear Readers,

It’s a great pleasure for me to inform my beautiful readers that The Gastronomy Aficionado has reached a new, sensational level during 2012. Not only in terms of visitors which was doubled, I also managed to double my productivity and up to more than 100 posts were published last year only.

This will not be possible without your support and of course, my personal conviction to be a good food writer that not only stop at a certain point to enjoy the success but to deliver more and more for the sake of my own enjoyment and yours.

Hopefully 2013 will bring more energy and opportunities so that I could share the world in bigger picture with you, dear people. Meanwhile, I hope you always enjoy your stay whenever you’re here. 🙂

Sincerely,

 

Rian Farisa – @gastroficionado

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