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Food journal Indonesian travel part 1

When I visit Indonesia, my home country, I write a list of food I want to eat as I don’t want to sit on the plane back to The Netherlands and wondering why didn’t I get certain dishes. My visit to Indonesia last summer allowed me to prove and taste various kind of cuisine. Actually Indonesian food is so diverse. The taste depends on from which part of which island the food comes from.

The country boasts 17.500sh islands. Very spicy and hot food are to find in Sumatra, Sulawesi, Lombok and East – Java. In other regions the food vary from rather sweet and mild to spicy. Well, I spare you this and want to show you pictures of food I ate. Who knows, when I have time I’d write more about Indonesian food here in another post.

I warn you, this post contains a lot of food pictures with descriptions. See it at your own risk.

Following the itinerary; here they are. First this is Soto Medan, eaten in Bukit Lawang Eco lodge. Soto Medan is chicken broth and coconut milk based soup with pulled chicken, scallion, fresh tomato in it, served with krupuk (cracker) tofu and tempe (Indonesian spelling is without h at the end) fritter. To go with it add a splash of lime juice. I found this Soto Medan recipe in English to those who want to make it at home.

Soto Medan

Eating fresh Markisa (passion fruit) in the jungle, my daughter loves it!
Markisa passion fruit

In Samosir island I ordered local specialty, Ikan Arsik. It is freshly caught carper from Toba lake in Bataknese spices (shallots, garlic, ginger, fresh turmeric root and chili) and herbs. The strong taste comes from ginger torch and szechuan pepper.

Ikan Arsik

This is how ginger torch looks like, in a basket with tomatoes. In Indonesian ginger torch is called Kecombrang or Honje.

tomato and ginger torch

These are stinky beans or Pete (also spelled as Petai). It has an acquired taste but I love it either raw, baked, roasted or cooked in a dish. Stinky beans make the urine stinks causes by the amino acid it contains.

Pete Petai Stinky Beans

The owner of Elios restaurant in Tuk Tuk, Samosir was so kind. She allowed me to observe in the kitchen and patiently answered my questions. This carp was from time to time basted in oil and was in no time ready on the grill.

Ikan bakar Samosir

And voila! It is on my table with andaliman pepper sambal, so spicy and hot but so good! Thank you Noni for the recommendation.

Grilled carp Tuk Tuk Samosir

When visiting my husband’s family in Lampung, South – Sumatra, we had mostly sea food continously. Fresh sea food like this: clockwise: tenderly cooked and fried chicken, crispy fried carp and prawn.

pondok-indah-lampung

The second day we went to a simple looking restaurant but the food was heavenly. I was in foodcomma after this. Clockwise: rauw veggies (tomato, cabagge, Asian basilicum), tempe and tofu fritter, stirfried water spinach (Kangkung), prawn in sweet soy sauce and crispy deep-fried calamari. To go with all this was the unlimited fresh and hot sambal.

seafood-lampung

Oh, this one is an all time favourite of most Indonesians. It is called Pempek. This dumpling comes originally from Palembang region but it is available everywhere. This is Pempek from Pempek 123 in Bandar Lampung. The dumpling is made from tapioca flour, fish (originally it is Tenggiri or Spanish mackerel). The dumpling is cooked and then fried or grilled, later to be garnished with mung bean noodles or egg noodles, cucumber, dried shrimp powder and eaten with cuko sauce (tangy hot sauce made from garlic, dried shrimp, chillies, tamarind, palm sugar).

Pempek Palembang 123 Lampung

Pempek knows many variations; long, round as balls and this one. This is called Kapal Selam (submarine) with an egg as filling. When you are in Indonesia, give it a try.

Pempek Kapal Selam 123

This is one of my favourites . It is called Clorot. I bought it in Jakarta airport in between flights from Lampung to Denpasar. Clorot is Javanese steamed cake, it is made of palm sugar, coconut milk and rice flour. When I was a child I loved to peel off the cone that is made of palm leave. I am crazy of the simple taste; sweet with a dash of savory from the coconut milk and its sticky, pudding like structure. Just as many traditional sweet snacks from the country, it is vegan.

Clorot

I don’t want to write long posts so I chop the food pics and story in two. The second part consists of food in Bali, Lombok and Jakarta. Stay tuned!

30 thoughts on “Food journal Indonesian travel part 1

  1. I wanted to stop staring at those pictures but I couldn’t! As a result, my mouth is salivating and I have a great craving for that ikan bakar!! πŸ˜‚πŸ˜†

  2. Sama Yen, gua juga selalu bikin list mau makan apa dan ke mana aja! Enak ya makanan indonesia!

  3. Langsung kangen makan clorot dan cenil bikinan Ibu. Pagi hujan gini ngebayangin ikan bakar cocol sambel andaliman, langsung keruyukan perut Mbak haha.

  4. andaliman sambel emang cihuiii banget mba haha.. mbaa, aku gk pernah tau clorot loh, katrooo ah, trus penasaran, liat background fotonya kaya di T3 jakarta, mba belinya disitu kah?

  5. Arsik with andaliman slurp…. mba noni rekomendasi makanannya emang maknyus deh…waktu di tuktuk aku juga cobain salah satu rekomendasi dia dan ampe 3 kali bolak balik kesitu lagi n lagi.

    Mba yoooo aku liat ini malem2…laperrr hiksπŸ˜•

  6. Mbak Yo, itu yang kecombrang kok mirip serai ya? Seingatku kecombrang itu yg kaya bunga n warnanya pink bukan sih?hehhee.. btw aku malah baru tau ada yg namanya ikan Arsik. Kalo sambel andaliman udah pernah denger tp belom pernah makan. Postingan ini bikin glek (kepengen) plus ngingetin kalo masih banyaaaaakkk kuliner di Indonesia yg belom aku cicipin πŸ˜‹πŸ˜‹πŸ˜‹

    • Kecombrang mirip sereh, itu gagang kembangnya. Di kuliner Jawa dipake hanya kembangnya memang Dila.

      Enak, Arsik dan Andaliman pedesnya itu menyengat di hidung seperti wasabi gitu panasnya tapi rasanya lebih enak. Aku pingin coba kuliner Indonesia dari Kalimantan, tahunya Soto Banjar aja dari sanaπŸ™‚ Ah, mau coba dari pulau manapun aku mau Dil, makan terus soalnya aku rakus ha…ha…

      • Oalaaah, iya bener gagangnya gede gitu. Aku dulu suka banget mainan kembang kecombrang :)).

        Kuliner Indonesia memang TOP ya mbak. Dapat cerita dari temanku, kemarin dia coba restoran Indonesia baru di melbourne (yang aku belum sempat kesana), ada bule pesan nasi goreng sama makanan lain. Sepanjang makan mereka komentar terus, this is tasty, rich flavour dll.. sampeeee makanannya habis nggak bersisa :p

        • Memang kurang promosinya di dunia ya makanan Indonesia, kalah sama tetangga-tetangganya. Sayang bener padahal kaya rasa dan cara masaknya.

        • Ya betul mbak Yo, tapi di Australia (yg mungkin krn dekat dengan Indonesia) banyak locals yang lumayan aware sama makanan Indonesia. Apalagi sejak (mbak Yo pasti tau) Tasia & Gracia Seger jdi juara 1 My Kitchen Rules.. semakin banyak orang sini yang tau masakan Indonesia. Waktu final mereka masak bebek cabe ijo..

          Kalo aku suka mengamati selera para customer di restoran tempat aku kerja, buanyak sekali yang suka rendang dan terong. Terong nya di balado dengan tingkat kepedasan medium (buatku gak pedes babar blas). Gado2 juga mulai naik pamor nih mbak, makin banyak yang pesan.. aduh maap ya komennya rauwis2 habis aku suka tema kaya giniπŸ˜›

          Have a good day!πŸ˜‰

        • Ngga apa Dila, aku malah suka sharing begini. Iya itu Tasia & Gracia mantep ya, duta kuliner. Aku juga ngga bisa melihat tempat tinggalku sebagai standar untuk promosi kuliner Indonesia karena Belanda kan dulu lama di negara kita jadi banyak warisan makanannya di sini.

          Rendang makin naik daun ya memang. Ah, terong? Terong memang versatile, di buat apapun juga enak, banyak serat pula. Food makes people happy Dila, that is why ha…ha…

  7. Pingback: Food journal Indonesian travel part 2 | Chez Lorraine

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