A trip to
Indonesia is never complete without trying their satay
The secret of
Hadorie’s juicy satay, however, is the fresh mutton that is sliced
on the spot, skewered, and grilled. From the outside, the eatery
may look like a butchery house with legs of lamb hanging by the
window.
Another
popular satay stall is Sate Pak Rachma juicy chunks
of chicken meat, liver, intestine and even chicken blood cubes are
made into skewers, brushed with sweet soya sauce and grilled to
create that nice caramelized char. The peanut sauce that comes with
it has a consistency of peanut butter. Together, they make a
heavenly combination.
Bandung is
known to produce very good quality tofu, which is credited to the
local water source. A signature tofu-based dish of Bandung is Kupat
Tahu. It’s a simple dish made of rice cake, turmeric tinted tofu,
bean sprouts, pink tapioca crackers and doused with supremely
creamy and gently spicy peanut sauce.
Bandung
population consists largely of Sundanese, who favour spicy and
salty food. A traditional Sundanese fare consists of Nasi Timbel
(rice steamed in banana leaves) with side dishes like Combro
(fermented soya bean cake), assorted fritters and a side of Lalap
(mixed fresh and steamed vegetables with a side of sambal). One of
the most popular eateries selling traditional Sundanese fare is
Warung Nasi Mak Eha
Surabi (mini
rice pancakes) are still made traditionally over clay pan and
charcoal fire.
These Surabi
(rice pancakes) come with 54 variations of toppings, you can have
it sweet with bananas, vanilla, durian; or savoury with egg and
cheese. The pancake is fluffy inside, with a nice crispy char on
the edges. A local favourite snack item
Many of the
street stalls operate communal style, with pots of readily cooked
food and a simple table and chair setting. Here diners are enjoying
a set of nasi kuning (turmeric rice) at Nasi Kuning Pak
Endi
Nasi kuning
(turmeric rice) comes with assorted side dishes, such as Gulai
Jengkol (dogfruit with mild coconut curry sauce), Sambal Tahu
(stiry fry tofu and tempeh (fermented soya bean cake) with
fermented bean sauce and chilli) and some roasted peanuts for
crunch.
Another
Bandung signature street food is Baso Tahu - usually a mix of
steamed tofu or potato stuffed with minced fish and served with
sweet soya sauce, peanut sauce and lots of sambal.
Warm dessert
is a hit in Bandung, especially during chilly nights. Ronde Jahe
(glutinous rice balls with peanuts filling served in ginger soup)
is a local favourite. Bottled ginger juice is supplied on the table
for those who’d like more oomph!
