Delicious Drag flexible Mi Sanghai

Mi soft white sow delicious delicious aroma. Soaked with a slightly thick sauce, taste delicious, spicy-spicy. Truly touching the tongue, delicious! The delicious bread with intricate typical Shanghai. Beam sharpness the longer the strong to sweat! Wouw .. steady!

So see Crystal Jade La Mian Xiao Long Bao at the top of the door of the restaurant is located on the ground floor of the Grand Indonesia, we are directly interested. Rather we tergiur eat xiao long bao, but we would remind la mian. Yes, mi pull typical of Shanghai has been sold in various Chinese restaurants in Jakarta.

Be we find a comfortable place in the middle of the restaurant. Oolong tea warm puff deliberate message to our ward the AC cold air. Seporsi La Mian Szechuan, bowlful wonton soup and spicy plateful Gorengan 'Shandong' to our order.

Xiao Long Bao is a Shanghai dumpling bakpao a similar shape but the skin soft and thin. The uniqueness of this lies in the dumpling i steamed that after removing the juice or water. When bitten out of juice and a tasty delicious sensation. Surprises in the bag in the dressing is what makes fans addicted to dim sum!

Actually make us eat la mian slightly less nyali. The portion of noodles is never a small stomach, while we must be completely empty to enjoy. Noodles are made fresh with the dough and fold it repeatedly very different look with machine-made fresh noodles.

True also, La Mian Szechuan message that we, are presented in a large bowl, high. Coil of fine white noodles hiding behind the red-orange sauce. Steam the delicious spicy nose rasp.

Pain minya stroke soft flexible tongue. Kuahnya bring good taste, spicy, finely minced peanut that integrates and makes a thick sauce. Without any field, minya feel very natural and kuahnya also felt the stinging bite in certain lidah.Ini as Szechuan pepper and cayenne pepper that is used in the dry ingredients. Huah .. huah sapid correct!

La mian sauce tuntaskan us with any cocolan gorengan Shangdou presented in the basket. The bread looks like a cane, flake crust with the impression that and crisp. Sliced onion in the dough leaves the intricate sets of bread with this bread cane India.

Wonton soup with sliced beef in a typical Shanghai portion are presented. Four wonton containing chopped meat feels soft palatable. Sliced beef with a layer of fat plus discount bokchoy enriched soup this field. Kuahnya reddish-brown sow sesame aroma gruih plus the aroma of chili puncture.

Because the body is being mempersegar want the option la Mien and wonton soup with a spicy sauce that really make us fresh again. Tamper with the slowly but surely, tear gorengan Shangdongpun finally we can make the order. Thick, spicy sauce that is suitable dicocol with tasty bread that complicated. Similar cocolan curry sauce and bread cane.

One of the restaurant network of Crystal Jade Restaurant which has branches in various Asian countries, and Jakarta to give this dish a different fad. If you want to feel the delicious sensation kitchen Shanghai fresh bite, stop by any time to this comfortable restaurant.

Crystal Jade La Mian Xiao Long Bao
Grand Indonesia WM LG Unit 01
Jl.MH Thamrin

Jakarta Pusat
Phone: 021-23580748
Harga mulai Rp. 10,000.00 - Rp. 75,000.00 per prosi

Tersengat Know Gejrot and Empal Gentong

Jajanan simple characteristic of the shrimp is always a memorable childhood. Tahu goreng that intricate cut-cut and mixed with a fragrant sauce sambal and spicy tempting. Wow .. it's very tasty! Moreover, served with small dishes made from clay, the only suedep taste!

When menyambangi Gading Batavia, I see a typical restaurant in one of the Cirebon rukonya. Hmm .. no one to stop in this place, I think. Moreover immemorial I try not empal gentong and also rice lengko that had already been the mainstay of the shrimp.

Seporsi rice lengko and empal gentong main target so I have lunch. View a list of the food they could in this place know gejrot also available, wah .. I remember so little time. Without piir long again, I meemsan seporsi know gejrot.

Gejrot know was coming faster than I suspected. Served in clay plates is small, dressing gejrot know nutbrown strong impression with the chili sauce and green onion that still looks rough. When kuahnya taste, I like tersengat. Pain kuahnya quite spicy, but there is still a trace of the sweetness.

Kucuran sweat began to pop out of my forehead, menyerutup tea poci had to do repeatedly to muffle taste spiciness. Although the mouth is hot I do not give away for menyantapnya. Good to know the intricate mix of spices with a sweet, spicy aroma with a sharp onion, truly so lonesome I pengoba t.

Rice lengko and empal gentong came almost simultaneously. Empal gentong bowlful of strong yellow berkuah Kucai bertabur leaves a very generous, almost harumnya empal gentong saliva to create this will. Sluurp!

Empal gentong Cirebon very typical complete contents, from the group, iso, and a few slices of meat. Kuahnya kecokelatan slightly turbid. Similar to pindang meat sauce. It's delicious with fragrant onion as a strong blend of meat and coconut milk broth encernya. Isiannya komplet very soft and tasty when cooked signify so long to get that soft texture without resistance when chewed. Sowing leaves the royal Kucai enhance the appearance and also add a fragrant sauce empal gentong this. Nyummy!

While still menyerutup asyik empal gentong sauce, rice lengko also directly so the next target. Cirebon rice rames style is very simple. Discount know that fried tempe and half dry in place on the rice, bean sprouts are given, and cucumber slices Kucai ago disiram little spice diperciki soy beans and sweet.

Feeling good and warm tempe know coalesce with peanut sambal that is also delicious spicy. Wipe taste sweet, sweet soy sauce accents create a sense of balance. Manisnya not too strong and firm but enough to give a good sense of touch. My portion of rice, of course too much. Yes indeed cocoknya rice crackers with lengko disantap ACI simple. But unfortunately there is no crackers mendampinginya the ACI.

Although not located directly in the asalanya, the rice is quite cheap lengko Rp 10,000.00. To know gejrot Rp 6,000.00 and empal gentong Rp 14,000.00. Full stomach, thirst is terobati already.

Food Khas Cirebon
Gading Batavia, Food Promenade, Block No.26 LC 09
Kelapa Gading Permai, Jakarta Utara
Tel: 021-45854425
> swap

Addicted to marijuana and Sambal Ikan Kayu

Racikan flavor of Mecca veranda make this really addicted. Sambalnya tasty fresh tamarind, fish, wood is treated with the spread of royal chili seasoning. Temurui abundant leaves make any chicken catching so the fragrant aromanya. Hmm .. very tasty diadu tamper with white rice!

One two-time I try cooking Aceh. Continue to remember the light is strong in Aceh a mi mlekoh seasoned with a generous topping crab. His only course this one has been sold at the stalls, food stalls. Porsinya big, spicy taste delicious and make your face sweat gutter because nikmatnya.

Afternoon that I would want to stop by the house to eat in the area Seulawah Dam Downstream, just want to eat delicious style Aceh. This simple restaurant, occupying a shop building on the left and right plateau higgler other food.

Because Friday is the auto show that fragrant rice biryani are eating this house. However, I must be disappointed, because I so order, the last bowl of rice biryani are already to the buyer. But I still entertain themselves with various side dish styled in a cabinet that is on the front of the house to eat. Indistinct tercium Martabak fragrant aroma that is being cooked on the outside.

After selecting confused because I wanted to ciipi, ya kambingnya a tasty curry, bread nets, bread and cane rujak Aceh. Finally I fell to the options menu favorites that I taste first. Pli'u sauce, Fish Wood, plus catching chicken sambal ganja plus white rice.

Such as restaurants Minang, side dish is served immediately in bowls and plates. Abundant sauce Pli'u presented in the concave plate. Greenness Kuahnya colored with various kinds of leaves. There frond, squash, and snippets of time I taste a savory sauce santannya feel comfortable with a tinge sour taste. This may be because the acid is included in sunti flavor. Curry typical Aceh is famous for this delicious taste and a strong spicy rempahnya.

Fish is a woods of dried tuna until hard. Similar tuna fufunya the Manado. Color reddish-brown stain shred the flesh of fish. It is spicy, savory taste of the intricate wooden fish meat. The good when stirred with warm white rice. Long run it's also spicy!

Time to enjoy this fish timber, sayapun trying to integrate with sambal ganja. Hmm .. condiment in the form of a snippet of boiled shrimp with onion, green chili and vegetables star fruit are delicious taste, sour and fresh! Perhaps as they often make people addicted to marijuana called sambal. But the name actually Sambal Udang Asam. Because I also do not track kaskas aroma, flavor in the form of grass seeds (poppy seed) are sometimes mixed in spices Aceh ..

The last order is served chicken catching also called the chicken tsunami. Aroma fragrant curry leaves directly offensive. This dish is actually simple. Chicken a small cut (following the bones), spiced and fried. Special paduannya precisely the form of lime leaves, pandan leaves, s erai and curry leaves or abundant temurui the fried dry. Therefore the aroma of fried chicken looks like this is very fragrant garbage. Village chicken is also tasty and soft.

Chicken catching the tasty this was my tuntaskan with the form of a green sambal sambal chilli curls with a mixture of green onions and orange juice, so delicious, spicy taste sour! When the chicken compete with the savory taste just delicious!

Taj sting if I will order that the Aceh rujak sago palm, which is similar to the bow-sour taste that is unique. AIT saliva almost point I imagine the fruit mixture with the savory flavor rujak this. Unfortunately my stomach has begun to feel so crowded in the savory, spicy Rinse mouth with my timphan.

Timphan this market jajan Aceh is my favorite. Looks like a banana cake, banana leaf wrapped young, forming about 10 cm long and about 4 cm wide and steamed. Adonannya made from sticky rice flour and banana, while its finely grated young coconut is stirred with sugar and eggs. Timphan restaurants are famous tasty. With a soft elastic field that is not too sweet and I like that, always wear a banana leaf and a beautiful young fragrant!

To taste the savory culinary Aceh, lauknya price not too expensive compared with kelezatannya. Chicken catching seporsi valued Rp. 30000.00, and fish sauce Pli'u wood Rp, 15000.00, sambal udang Rp. 7000.00 and timphan Rp. A 2000.00.

Because I have not succeeded in eating nasi briyani and rujak Aceh, it's on a Friday I have to come back to this restaurant. Back to repeat the ground rencong culinary delight!

Tasty and delicious Coto Makassar from Sop Konro

Who do not know coto or soup konro Makasar typical of this. Kuahnya a muddy brown color is enough that there is no enjoyment save tara. Not a soft rib sapinya harmonious chime in with the sensation savory, sour and spicy sauce konro is truly capable of horrible tongue.

If asked the question the culinary terlintas in mind surely coto or soup konronya. Hmm ... a matter of taste not asked, because it delights both the meal certainly horrible tongue. When a bid to get lunch together at the restaurant on the Kelapa Gading, without thinking twice I also direct immediate coast to get there.

Marannu afternoon that the restaurant is in the shop-shop jejeran roadside Bulevard Raya, Kelapa Gading already appear crowded. Whiff of smoke as if never stops from the grill outside the restaurant, facing to the right road. Hissing sound when roasted rib dijilat fire like music when we entered the train restaurant. Hmmm ... harumnya roasted rib indistinct sedapp nose tickle!

Almost every lunch in the restaurant is always crowded. Place bersantapnya separated by a wall with a door in the middle of the room link to the shop disebelahnya. On the table already exists buras sized plateful that are wrapped with banana leaves young, Ketupat the leaf is green and some sambal bowls.

Soon a waitress came about with a book in the menu. In accordance with the signature dish of the restaurant this fall in the order we coto Makassar and konro soup. Coto own to have two options, namely coto meat and coto intervention.

Because the coto flesh out, I was forced to order coto intervention consisting of beef, iso, tripe, spleen, etc.. And not behind seporsi soup konro for a friend. As the assistant, it's not fit, if not es pisang ijo ordering the special glass and smash the suegerr to release opposition.

Coto intervention came not long after in a white bowl with Ketupat plateful. Coto, a soto to Makasar is still kuahnya forth this summer looks cloudy, with a color kecokelatan not over-oil pool. No lag fried onion topping that up above. Indeed invite the taste ...

Before disantap the coto must diracik first. Kucuran lemon, a little salt, and sambal (a yag fried and boiled a) that I add ... hmm make it more fitting. When dihirup slurpp ... warm feeling spread directly esophagus is really delicious! Taste delicious broth, sour orange sensation, and spicy sambal directly create a taste sensation swing tongue.

Coto Fill in the form of slices of meat, offal in the form of hearts, tripe, iso, and spleen as the content of this coto cut small. It's quite soft, so I shall not trouble mengunyahnya time. One again, cleaning various viscera is also worth diacungi thumb. Therefore, I greedily chewing with the contents.

Incomplete coto eat it without buras or Ketupat. For the buras and Ketupat is like a staple food that can not be separated when the eat the meal. Buras is made from rice, such as lontong similar, but the shapes are different because the wrapped banana leaf-shaped flat like a banana cake. Not only are mixed to coto, buras this can also be enjoyed with peanut flavor.

Finally seporsi soup konro who was waiting-awaited arrival, and followed by banana ice ijo. Sop konro consists of two pieces of beef rib-sized big enough. I like kuahnya not so thick, like similar coto ... slightly cloudy with a light spice and not so nonjok. Iga local beef without fat is cut long so that narrowly exceed edge plate. Meat really soft, so when I mengoyaknya spoons and forks with no trouble at all. Although the city originally own soup konro enjoy it more if akan disantap with hands.

I deliberately konro santap soup without Ketupat, that can still be leaving a place for the banana ice ijo. Is the es ijo own banana banana is actually a dibalut rice flour dough with green steamed until cooked ago. This banana-slices, then sliced, given sumbum pulp, red syrup, and ice shavings. Hmm ... it suegerr muted sharpness konro. Es jeruknya was not arouse less, appear yellow orange, orange diperas from Pontianak ... Seger abis!

To enjoy this, we do not need to pay expensive. To seporsi soup konro (containing 2 pieces of rib) was Rp 31,000.00, Coto Makassar Rp 16,000.00, and Rp 11,000 for Es Pisang Ijo. According to the price cheap enough for our lunch that is delicious and filling!

Rumah Makan Marannu
"Sop & Coto Makassar Konro"
Jl. Boulevard Raya Blok TA2 No.27
Kelapa Gading, North Jakarta
Phone: 021-4520155/4503574
Open Hours: 10.00 - 22.00

Kangen Gudeg treat Wijilan

Plateful of rice gudeg presented on the clay plates be a banana leaf. Gudegnya quite dry areh closed the thick kecokelatan, accompanied pindang egg that is also brown. Sambal goreng krecek that gives red light orange color and taste contrast. Truly a blend of nostalgic medicative sapid steady!

Menggayuti dark cloud that Jakarta would bring me suddenly nostalgic delicacy eat gudeg Wijilan typical Yogyakarta. Each drop to Yogya airport he landed so I usually go directly to the area Wijilan. Eating gudeg Djum Yu, lesehan in a simple warungnya while enjoying a glass of warm sweet tea.

After the density Jakarta, So I Gading Batavia in the area. Because in one of the central food Kelapa Gading is home to eat 'Gudeg Wijilan Mbak Lies', which was never singgahi. In fact, nearly all of which have not changed. Wooden chairs, brown batik uniformed servant who speak Javanese ethnic self plus interior into something special. Wah, serasa in Yogyakarta!

Wijilan shows a region east plaza north of Yogyakarta is also called Plengkung Tarunasura. Therefore called gudeg Plengkung. Indeed, the entrance area of this form of arch-shaped fortress that gothic style squat. Wijilan along the way this is in line with the stall vendors gudeg form emperan home. There are currently more than 10 vendors gudeg in this area.

Gudeg dry style is characteristic of gudeg Wijilan. Nagka youth minced cooked with spices plus teak leaves so that the color red and dry. Side dish-pauk pendampingnya also completely dry, sambal goreng krecek (cowhide), areh (condensed milk) is also dry. Pain gudegnya is slightly sweet. Compared with the wet version, gudeg stored dry can hold up to 2 days.

Seporsi rice gudeg heart ampela eggs are presented in the table black wood. Alasnya plates brown clay bed sheet with a banana leaf. Areh fragrant aroma that immediately gurihpun offensive. True only subsidize rice plus a little warm gudeg feel really delicious. It's tempting sweet tinge that is not excessive.

When eaten with sambal goreng krecek the red and orange light, dry feel more comfortable. Because the texture is chewy, spicy, and savory. Sweet taste tasty gudegpun I chew imbangi with chili sauce on the whole in the sambal goreng krecek. Unfortunately there is no know or tempe bacem peanut brittle can also complete this racikan gudeg.

To maintain the quality of the gudeg gudegpun still shipped from kerecek including Yogyakarta and several other spices. Because it is still not imported wonder if gudeg Wijilan racikan Lies mbak is known as gudeg Wijilan most comfortable in Jakarta.

Tea poci rock candy deliberately message to muffle wind gust of cold rain that afternoon. Fragrant aroma fragrant tea tubruk cap Poci the berendam in poci clay feels really delicious. Sepet, slightly bitter with a tinge of sugar sweet rock! Wouw ... really rinse the rice in a pas gudeg delights.

Feeling nostalgic gudeg Wijilan also terobati. Fortunately it does not eat at home playing songs Keroncong gending or Java, can-can I forget to go from house to eat this well enough. The comments of the figures or celebrities also decorate one of the side wall of a stall to eat this. Overall satisfied, happy and want to return, including a guest from the Netherlands.

As gudeg Wijilan in Yogyakarta, the price of rice depending on the gudeg racikan lauknya. For rice plus egg gudeg Rp. 12000.00, rice gudeg heart ampela eggs plus Rp. 15,000.00, plus chicken rice gudeg Rp. 16000.00. If you want to menenteng gudeg as a by-by is also available in packs besek the price of Rp. 30,000.00 and a comprehensive kendil gudeg at Rp. 50000.00. Special to gudeg kendil also packed in cardboard boxes that clean and beautiful. In fact, need not far to Wijilan to quell this feeling nostalgic gudeg!

Terjerat Chicken Betutu Bu Nengah

I have long heard about the cuisine Betutu Chicken Balinese, but the new work week then I enjoy them. Before departing to Bali, I tried to gather information Chicken Betutu which terenak. After asking left and right, finally I get reliable information that provides the address Betutu Public Putri Chicken, cuisine Bu Nengah original Bali.

Once arrived at the port of Gilimanuk Bali, I drive a vehicle to Denpasar. Not so far, more than 5 minutes later, the road on the left I see Sign Board tiny 1 x 0.6 meters with Public Putri, Chicken Betutu Ethnic Bu Nengah. I also direct push vehicle.

No time to remove me immediately ordering chickens Betutu 1. My order arrived about 10 minutes later. Chicken flavor Betutu disiram greenness, which according to pemasaknya is a mixture of turmeric, ginger, ginger, kencur, onion, and chili. Served with water lettuce, fried beans, red sambel the pedes tasty.

Once bitten, the flesh feels soft chicken although large in size. Pain typically Betutu a tasty chicken and a little spicy tongue attack. Combined with salad and fresh water that is eaten with fried beans, nikmatnya really fit. Not had time to stop chewing, chicken pieces, 1 large size Betutu demolished in 15 minutes.

Then I ask whether there are other types of cuisine. Bu Nengah recommend Ayam Bakar Betutu. I order 1 / 2 tails. And this time take almost 20 minutes to burn the spices and ready before presented.

While waiting for the order is ready, Bu Nengah said, "Chicken is roasted Betutu warungs Putri original recipe, because the stalls do not have any menu Betutu Ayam Bakar." In the beginning Bu Nengah working on a culinary expert Chicken Betutu that are now deceased. Seven full years, bu Nengah work on the process so that the chicken is ready Betutu presented.

When you first independent, Bu Nengah lack of capital to make the chicken stalls Betutu, therefore, to begin with Bu Nengah sell Ikan Bakar. After the capital, Bu Nengah experiment to create the menu Betutu Ayam Bakar.

Done told, cooking my order was ready. Without a doubt I brush Ayam Bakar Betutu it. Rasa Ayam Betutu native still feels pleasure in the added extra spice Ayam Bakar typical Nengah Bu. Wah tongue wiggle my paw-ngais pleasure to Betutu roasted chicken is demolished more quickly than the time required for the membakarnya. Enak extraordinary.

Bu Nengah unbosom, Chicken Betutu it has a mixture of 1 / 4 kg of chilli added 2 kg onion. In fact Betutu chicken stalls in general mix with 2 kg of chilli 1 / 2 kg onion. The most enjoyable part is the price I have to pay for 1 1 / 2 chickens Betutu is Rp. 75,000 .- are very cheap. According to the experience of some friends, who have in charge Rp. 80.000.-/ekor in the other stalls.

With super-friendly service from Bu Nengah. We are allowed to add water lettuce, fried beans, pickle and onion, and white rice at us. Bu even notify Nengah no. HP will, with the goal; how many hours are we warungnya through, it will prepare us for Chicken Betutu

Delicacy in European cuisine strain Jazz Plus

Want to try a variety of European cuisine accompanied strain while live jazz music? Perhaps this fine dining restaurant is the right choice. Start from a fresh food lines, Duck Magret to the soft rock Lamb chop the tongue, all can be enjoyed with the class atmosphere a la Nine Muses.

Fantastic! Yes, that was my first impression so melangkahkan foot restaurant to this one. The visitor is invited to the length of the lane when trying to place a table to enjoy a variety of super delicious food. Alley from the sound wave is also live jazz music is tuneful.

For an entree I order karpacio. Karpacio, the meal form of fresh raw beef, which was then given a variety of vegetables. It? Hmm ... not only fresh and light in the stomach, but it's the juicy ... sweet, very tasty sega.

Then for the entree, I chose Duck Magret. Hmmm ... kelezatannya still be felt, and shadow-until many weeks. Duck Magret So this is a kind of French raw duck dish which was then briefly pan-ago thin-sliced thin and served with orange sauce. So this duck meat color is not brown like a duck we usually eat. Red color is still fresh and the soft but once I have the same impression stench.

Secret pleasure this dish lies in the fact bebek nya. I know is the new, the livestock are pampered to get a very well-done meat is not Kobe beef only. In addition given that the only fit for the size of the body (so that the animal is not walking and grow muscle), each day is also given food that healthy and fresh. Even given the beer and also di pijit wah wah ...

Now because of the extra care that the duck and the cow is not strong, so that the process does not require cooking to tenderize the meat. It is also tempting abis, sweet and juicy alias sari-sari meat out and feel very fresh. Saking empuknya duck meat France this does not need to be sliced using a knife, because it can use a spoon.

O yes, more than that, I also mencicip the Lamb chop. This dish consists of lamb that has been on the grill, and then wrapped with a crust of bread that have been previously coated with olive oil, mushroom also various other herbs. It's a taste of dasyat!

Plainly all the food that I try not to make a full, all I even hooked me want to eat and eat and continue ... Matter of price? Indeed, the standard alias expensive fine dining restaurant that is above Rp 70,000.00. But it seems the price according to the quality of food offered. Even restaurant atmosphere will make you terkagum-impressed and will not be regretted. Especially live music here is also always bring in players from the renowned jazz music as well as in foreign countries.

Create your alcohol lovers, the restaurant can be spelled out enough supply minumannya complete. However to note, because the fine dining restaurant is not permitted visitors wearing casual clothes. Well, if are looking for fine dining restaurants that may be okay Nine Muses could be an alternative choice.

Young Goat Nyate Original Tegal, Suedep tenan

Sate kambing is guaranteed that a soft, delicious aroma, and without 'prengus'. Need not far to the city of Tegal salnya to enjoy. Not only that pecak the spicy shrimp, spicy-delicious with fragrant fragrant paste that is also very definitely a strong swing tongue. Very unfortunately missed!
After work yesterday, I'd like to taste 'nyate' alias eat sate. Hmm .. confused also find a tavern sate enak. I sate with nostalgic kmabing young several times when I taste are at Tegal. While in Jakarta I have not get a taste mirirp with the original.
Together seroang friend I finally found a place to eat authentic goat sate Tegal. Precisely located at Jl. Tanjung Duren Raya No.69. Rumah Makan "Tegal Wong 'name. In this place specializes providing the food typical Sate Tegal especially young goat and rice bogana.
Fortunately I only sesampainya there, stock still have satai kambingnya. Seporsi goat satai my direct message to the rice plus bogana typical Tegal. When viewing pecak shrimp in the table next to the message, I tergiur view. Be seporsi pecak shrimp my message. As the opener, know pletok not be lagging.
Pletok know that kemepul still warm tersaji first. Pletok know this is out of the sago dough topping ingredients are onion leaves and sliced Kucai. Tahunya fried dry kres .. .. kres Pletok perhaps the name is given because the fried know the sound issue often 'pletok'.
Eating pletok know when the steady dicocol into sambal ketchup. Sharpness and so tempting to create a feeling of tremendous! Huah .. .. huah my lips gasp spicy, sweet glass of ice tea rinse any sharpness in the tongue.
While preoccupied with pletok know, satai goat and rice bogana also come together. Rice bogana presented in white plates which have be a banana leaf. Yellow rice, topping with suwiran Opor chicken, half pindang eggs, meat serundeng, tumis long beans, tempe tumis, and never missed the sambal fries.
Pulen rice, serundeng and tasty opornya fit in the tongue. But I was surprised when sambalnya taste. I like the tongue tersengat! Sambal fries, spicy enough, but I nagih! Goat sate my order consists of 10 pin in one portion. Which is the characteristic of the Sate Tegal is a meat goat that is used is selected the young age of about 3 to 5 days.
In addition, how to burn satai it was unique. Do not use spices apapaun time membakarnya so still plain. Dice-sized meat cut 1.5 to 2 cm. In addition to meat, goats satai is also combined with gajih (fat) that makes it more palatable.
Satai typical goat Tegal as a condiment soy aduannya. Hoa Djoe sweet soy sauce mixed with sambal, onion and discounts and also tomatoes. Sweet taste of soy sauce does not make sense etrlalu strong mutton be fixed. When tested, his flesh is very soft. Almost no resistance when chewed. Nyam .. nyam ..
Tegal Satai goat is famous for almost always wearing goat age 3 - 5 days until meat is very soft without the sharp aroma of fat. Because it is often called the 'bathibul' or 'balibul' alias' under three months' or 'under five months'.
Views pecak shrimp directly titillate taste. Fragrant aroma that is mixed with the shrimp sambal paste with a vapor tickle the nose. No longer terelakkan, the shrimp was so directly next target. Udangnya in the mix before frying with the sambal paste made dadak. Paste fragrant aroma arouse my appetite to eat that night.
Perspiration was flowing directly downpours flooding the brow to the neck. Wipe ice tea sweet little spicy taste in the tongue. Unfortunately I did not order the tea with sugar poci stone. While eating with tea satai Tegal poci as endingnya akan suedep over again!
But my time to this place, I certainly will order tea with sugar poci stone pelangkap as I dine. Dibandrol price for goat seporsi satai also quite cheap while pecak Rp 25,000.00 Rp 15,000.00 shrimp, Tofu pletok Rp 10,000.00, and rice bogana Rp 14,000.00.