Cover Feature: Craving For Crustaceans – Loobie Lobsters & Shrimps (The Foodie Magazine, May 2014)

Loobie 2

The innovative chef Afit Purwanto who is known from his highly successful Holycow! Steakhouse venture, started another initiative that involves lobsters and shrimps that goes by the name Loobie just last year. Continuing his same recipe of success, Loobie presents the customers with affordably-priced lobsters and its other crustacean family such as shrimps and crabs.

Grilling the crustaceans is the style here, you will find the lobsters are grilled yet they keep the sweet and savory flavors intact. Lobster platters in Loobie usually involve prawns and fried calamari alongside with rice and the much-loved sambal matah but they all come with a highly reasonable price, even for their imported Maine lobsters!

Loobie 3

While both the Maine lobsters and local are good in their own way and really worth the try, we were impressed with one of the latest Loobie additions on the menu, the baby lobsters with Singaporeanstyle chili sauce, which we all know usually applied for crabs. The baby lobsters are just too good to be true and especially if combined with the ginger-y sweet and spicy sauce, it was simply awesome! Be sure to try the black pepper version for the crabs as well. This is the reason people seemed to be okay with waiting and queuing at their first outlet on Jalan Gunawarman. Lucky for us, they now they have a bigger outlet on Jalan Panglima Polim.

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LOOBIE LOBSTERS & SHRIMPS
Halal-friendly
Unsuitable for vegetarians

Address:
Jalan Gunawarman no. 32, Jakarta – Indonesia
Jalan Panglima Polim no. 21, Jakarta – Indonesia
T: +62.21.527.0673

Opening hours:
Everyday – weekdays for lunch and dinner & weekends for dinner only.

WebsiteFacebook | Twitter

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Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

How It Was Started: Sate Padang

If we trace what happened far in the past, the island of Sumatra had its shares of intense interactions with the civilizations from the Middle East and India. Specifically, the West Sumatra province has been known as a region rich with spices and fertile lands. That’s probably why the Arabic, Persian, and Indian merchants were particularly fond dealing with the people there.

Sate Padang Pariaman 4

That’s also what naturally caused the West Sumatrans became so avid with anything related with chilies or coconut milk, apart from the fact that they have the best cooks in Indonesia and the most extensive types of dishes I have ever seen compared to any cuisine around the globe.

As time went by, they began to use different produce, spice, meat, and even difficult techniques in preparing such harmonious ensemble of meals from breakfast to dinner. This is something that we would generalize about Minangkabau cuisine.

Sate Padang Pariaman 7

I found this particulary spicy sate padang from a warung far in the eastern regency of Dharmasraya. It is clearly the Pariaman-style as told by the owner and the characteristics as you can see there.
I found this particulary spicy sate padang from a warung far in the eastern regency of Dharmasraya. It is clearly the Pariaman-style as told by the owner and the characteristics as you can see there.

For Sate Padang – the traditional satay of the West Sumatran people, there’s little information about how it was actually started, except from some claims that the citizens of Padangpanjang were the real inventors in the 19th century. Today, the town becomes the capital of sate Padang and is represented by Sate Padang Mak Syukur with a big restaurant there.

Sate Padang Pariaman 3

During the Tour de Singkarak festivity, the mayor of Padangpanjang generously hosted the sate Padang parade where people can order satay for free. This one is another interesting take as it has an orange color, not too spicy, but highly umami. I like it!
During the Tour de Singkarak festivity, the mayor of Padangpanjang generously hosted the sate Padang parade where people can order satay for free. This one is another interesting take as it has an orange color, not too spicy, but highly umami. I like it!

However, in early 20th century, many people flocked from the mountainous region around the town to the coastal city of Pariaman to learn more about Islam. That time Pariaman was known to have the best madrassa in the whole country of West Sumatra and even some people that I know personally claim so as well. After all, the city is the very gate of so many influences coming in to the province since long ago.

From these trips done by the students and scholars of Islam, they eventually introduced the recipe of sate Padang to Pariaman and the people there ultimately developed their own version of it.

Sate Padang Pariaman 5

The rule of thumb on how to differentiate sate Padang from Padangpanjang to Pariaman is the very color. The Padangpanjang version uses more turmeric and that makes the color yellow, while the Pariaman people use more chilies for the sauce, making it red. Additionally, the people of Padang city also developed their own version and the recipe revolves in-between Padangpanjang and Pariaman.

The rest is pretty much what you see commonly about how they serve it, how they spiced the meat, which parts are commonly used, the rice cakes, and the thick, spicy sauce that we all love so much.

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Bibliography:

  • Investigasi Sate Padang, by Barens Hidayat

Cover Feature: Craving For Crustaceans – The Holy Crab (The Foodie Magazine, May 2014)

While still considered as a relatively new player, The Holy Crab has quickly risen to prominence with its fancy crab selection, the Louisiana-style hot sauce and the traditional way of having it all!

Holy Crab 1

Located conveniently at Jalan Gunawarman, The Holy Crab conjures up a comfortable atmosphere that intertwines the traditional fisherman’s wharf feel complemented with a ship’s bell and dominated by wooden décor, and during dining hours, it becomes very lively with the scene of customers enjoying their loot and hard core blues tunes playing.

Holy Crab 3

Their crab selection is to die for. The Holy Crab provides an assortment of local blue crab, mud crab and prawns, plus their one and only premium Dungeness Crab, flown directly from Washington State. Weighing between 1 to 1.5 kgs per crab, they are exquisitely sweet and combine well with the Cajun sauce that is made up of cayenne pepper, bell peppers, lemon, and garlic.

Holy Crab 2

Additionally, we enjoyed so much the accompaniment of the fulfilling yet juicy flesh of Alaskan King Crab alongside sweet corn and fantastic local prawns. The whole idea of getting your hands dirty is reinforced by the crab boil-style, no plates or utensils way eating, wherein the food is served directly onto the paper lined table.

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THE HOLY CRAB
Halal-friendly (alcohol is served here)
Unsuitable for vegetarians

Address:
Jalan Gunawarman no. 55, Jakarta – Indonesia
T: +62.21.2923.6155

Opening hours:
Everyday – weekends for lunch and dinner & weekdays for dinner only.

WebsiteFacebook | Twitter | Instagram

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Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict