Taking It To The Streets: Rujak Es Krim & Es Podeng Mamat [Acoeng] (The Foodie Magazine, Jun 2015)

Indonesian homemade ice cream is always a nostalgic dessert to try from time to time. How about when it is combined with rujak or es podeng? Pak Mamat has the right recipe for you try!

Rujak Es Krim Mamat 3

Pak Mamat was busy helping his fellow hawkers with their merchandises. At times he would serve people who want to buy the gorengan (Indonesian fritters) and also getuk (cassava-based dessert) whenever he’s free.

When I came around to talk, he was more than enthusiastic when it comes to sharing about his rujak es krim business.

It was a confidence that I rarely see from other people of his business. Street food oftentimes comprises of people coming from simple background and with the purest intent to survive and feed their family by selling popular food. They are often shy and closed when asked about the business, but with Pak Mamat, his confidence shines just as bright as what he offers with his rujak es krim and es podeng.

Initially he was only selling ice cream and successfully running to as many as 24 pushcarts around East Jakarta. It went to decline and afterwards he decided to marry his ice cream recipe with Yogyakarta-style rujak as taught by his former business partner.

As time goes by, Pak Mamat successfully honed the taste and the quality as well. His creative take was credited from his curiosity in learning and experimenting every day while also having the privilege to be recognized by important Indonesian cuisine icons such as William Wongso, Bondan Winarno, and also Arie Parikesit.

From them, he learned how to not compromise quality at all despite of the ups-and-downs of the ingredients’ prices and that several modifications were needed in order to reach an acceptable taste for many but also unique at the same time.

His version of rujak tujuh bulan that comprises of sliced young mango, jicama, ambarella, carrot, and cucumber was all mixed masterfully with secret ingredients and terasi (shrimp paste). This created a complex flavor of freshness coming from the good quality fruits and vegetables as well as the sweet and spicy notes. While the terasi may taste subtle but it gave a whole different dimension to the rujak itself.

The most unique thing I found was that he combined the rujak with three flavors of homemade ice cream from durian, chocolate, and coconut. Now, you might want to add more sambal to make it spicier but this alone is already an adventure of its own. Imagine such complexity found on a single bowl of paradise like that!

Rujak Es Krim Mamat 1

In addition to that, Pak Mamat sells his version of es podeng that comprises of simpler ingredients but more colorful than the ones that we often found on the streets. For this, he uses diced bread, pacar cina (agar-agar shaped like pearls), roasted peanuts, sliced fresh avocado, and four flavors of ice cream. The fourth flavor is apparently avocado ice cream and that was a must-try experience for everyone!

Now Pak Mamat spends his time running his business with this humble pushcart in front of Apotek Rini and also one in Bekasi. Occasionally he’s asked by both Arie Parikesit and Bondan Winarno to present his wonderful rujak es krim for food festivals to as far as Kalimantan!

So, if you haven’t tried this street dessert, spend some time going to the east and enjoy one of the finest from this part of Jakarta.



Suitable for vegetarians

Jalan Balai Pustaka (in front of Apotek Rini), Jakarta – Indonesia

Opening hours:
Mon – Sat, 9am – 6pm

Spend: IDR 8,000 / portion


Featured in THE FOODIE MAGAZINE May 2015 edition

Download it for free here via SCOOP!

Dish That I Crave: Unagi Yanagawa of Miyama, Hotel Borobudur Jakarta

If there’s one thing that I would pick from time to time whenever I’m in a Japanese restaurant, that would be unagi Yanagawa.

It was by fate that I met Chef Tomohiko Omori, a native Kyushu citizen who is proud to promote the locality of his cuisine. Not only that he shared me a story about his favorite dish of all time – ramen and particularly the tonkotsu version coming from this region. He also shows his pride and joy that I found from this dish!

Miyama 1

The small town of Yanagawa in Kyushu is represented by the unagi hot pot that I love so much. If you haven’t tried this one, then you should. The eels are in abundant and there’s a whole egg covering it. Perfect for lunch and dinner, unagi Yanagawa is best served hot with rice and soup.

Now imagine yourself digging this awesomeness!


Not halal-certified 

Some of the menu are suitable for vegetarians

Hotel Borobudur
Jalan Lapangan Banteng Selatan no. 1, Jakarta – Indonesia
T: +62.21.380.5555

Opening hours:
Daily, 11.30am – 2.30pm (lunch), 6.30pm – 10.30pm (dinner)

Spend: IDR 150,000 – IDR 250,000 / person

Stuff of Legends: Haryanto Makmoer (The Foodie Magazine, Jun 2015)

A master baker, a researcher, a business consultant, and also a lecturer. Our Stuff of Legends’ icon of this issue has everything that one needs to know from the pastry industry.

Come, let us introduce you to Haryanto Makmoer.

Haryanto Makmoer 1

Born in a family of kopitiam entrepreneurs in Surabaya, the young Haryanto Makmoer had not yet shared his true love with cooking immediately. The fateful decision came years later but as can be seen from successful people around the world, the definition of success itself can actually start anytime – be it early or later in life.

However, thanks to his family business, he’s already exposed with the lay of the kitchen, the cooking instruments, and the baking process for the pastries in the coffee shop since very early. One time, his mother even recommended him to take a lesson from one of their relatives on how to do cake decoration professionally.

Refusing to get involved in the dynamics of kitchen life, the teenage Haryanto decided to be a bookkeeper in a family’s company in Bali instead. He enjoyed his days making money for several years, but one day his relative gave him a solid piece of advice.

“Haryanto, if you continue working like this without any college degree, you will become no one”, he said mimicking what he was told back then. “Then, I realized that by only doing this, I may not be able to actually help my families in need in case something happens in the future.”

It was the momentum that he seized right away. He came to a realization that after all, baking has been the very thing that he knows best for years. In addition to that, there were not many male chefs yet around that time. He took his chances and leave for Jakarta.

“Even before finishing my degree at APT (now STP Trisakti), I was asked to assist my lecturer on her classes and I continued to do it several years after I graduated. I enjoy teaching so much!” he said and also mentioning that the lecturer was none other than our Stuff of Legends last year, Sisca Soewitomo.

Haryanto Makmoer 2

Haryanto’s conviction to specialize in the pastry world has always been both consistent and proven. In addition to lecturing, he dedicated some of his free time after college to bake and sell his own bread. “Despite only using an old oven that made my bread uneven in size, I was happy that every two days, it was all sold out!” he said proudly.

After several years working as a lecturer’s assistant, he tried his luck to work in real pastry industry. Thanks to his academic background and lecturing experience, Chef Haryanto was also assigned to become a tutor at LKI (Lembaga Kuliner Indonesia), Indonesia’s very first private educational enterprise in cooking and culinary lifestyle in early 1990s.

“Here I was introduced to other legends in Indonesian culinary world such as Hiang Marahimin, Tuti Soenardi, and also William Wongso”, said Chef Haryanto. Although the venture was only short lived, he also became a demo chef with Hiang Marahimin and as a co-host of healthy cooking show in TV with Tuti Soenardi.

Just a few years back now, he was appointed as one of USDA Council of Chefs among the late Chef Tatang (now replaced by Chef Vindex Tengker), Chef Ucu Sawitri, and Edwin Lau. This appointment gave him the chance to learn more and to travel around the world. He took this chance to also witness how the food business grows up in other parts of the globe.

I asked about his two cents on how to make our dishes became known more internationally.

“In my humble opinion, we can start unifying our traditional dishes without mentioning where they came from first, so that it can be recognized internationally with ease”, he answered.

Based on his observation, he has particularly seen how Thai cuisine had achieved success in many parts of the globe due to this course of action.

“Take tom yum for example. The dish itself piqued interest of many already when we hear it and we all know that it came from Thailand. After gaining such interest, people would be interested to know more about it and they were surprised to know that tom yum came with different variations and regions. After that, we can talk more on regional level”, he further explained.

Now, with the company he has been with for the past 23 years and also by working with other luminaries of Indonesian cuisine, Haryanto dedicated his time more on sharing his Indonesian pastry recipes into cookbooks.

“I am now reserving my dream to become a teacher again one day. Pastry industry is a delicate one. One must know not just about the aspects of baking and chemistry, we can also learn about economy and business as well”, said the chef who is now also spending his time back and forth Surabaya as a guest lecturer in one of a higher learning institution there.

At this juncture, Haryanto Makmoer possesses a rare knowledge in pastry industry more than anyone else around. With his background as a teacher, we are surely looking forward to seeing him back in the game once more.


Featured in THE FOODIE MAGAZINE June 2015 edition

Download it for free here via SCOOP!

Fun Food Facts #35

Fun Food Facts #35:

Peanut Butter

  • When buying peanut butter, only buy organic varieties.
  • Non-organic peanut butters are high in pesticides and fungus and contain aflatoxin, a potent carcinogenic mold.
  • To increase the protein in peanut butter (peanuts have about the same amount of protein as soy), Brewer’s yeast can be mixed in. This is especially useful for vegetarian


Facts provided by: www.mercola.com

Foodie Quotes #52

“Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.”
– Anthony Bourdain