Oseng Mercon

Last time going home, I tried a unique food from Jogja, a hot culinary heritage named Oseng Mercon. My favorite seller is located in Kridosono stadium, Kotabaru area.

On Thursday night I went there with Ogi. We ordered two portions of Oseng Mercon, with white rice. Fifteen minutes later, the oseng mercon was served in front of us. Its appearance was brownish, with a lot of chilli seeds everywhere. Can u imagine how hot it was???

I picked a spoon of oseng and put it on the top of the rice. Then I ate just a little bit with the rice. Whuuuhhhh…it’s defenitely hot. Just like a “mercon” goes bombing in your mouth.
Ups.. I forget expalining what’s oseng mercon made of. The main ingridients are kikil (from joint part of cow) and of course chilis. Some people say, the comparison between kikil and chilii is 1:1. For cooking 1 kg of kikil, you need 1 kg of chili. However, other says that it’s 1:2, meaning you have to put 2 kg of chili for 1 kg of kikil. When my mom cooked oseng mercon, she used 1:1 comparison.
Okay, let’s back to my previous story. Once trying to finish the oseng, I didn’t realize that my eyes watered. And so did my nose. However, it’s really fascinating. Ogi and I never stopped moaning how hot it was. But, we continued eating anyway:D. Then, we rewarded ourselves with hot tea. Sluuurppp… our tongue went hotter:)). Lucky us in that night, the wind breezed cool, so it helped “wiping” the sweat in our head.
For you who can’t stand hot flavor, better never try this food. But if you insist, just try a little bit because you may have unbearable stomachache just like my friend. The capsaicin (the chemical contained in chilli) will make your tongue fiery as well as your stomach.

Duck Race; What’s Your Fave???

One of my favorite foods is duck, whether it’s fried, roasted, or made as satay. Every time I have a chance to try new restaurant serving duck, I try not to miss it.

My experience with duck maybe can be a reference for you who are culinary goer, especially duck lover. In Jakarta, I ever visited several restaurants with duck as their specialty. The first one is Bebek 2 which is located in Warung Buncit. Their fried duck is very crispy. While in the roasted duck, the sweetness from the sweet soya bean sauce appears. The duck is more delicious if you eat it with the nice sambal (chili sauce) and lalapan (fresh vegetable). The place is quite large and not too crowd even in lunch time.

Bebek Suryo, located in Senopati area, is also my favorite. Don’t try to come there without reservation for lunch as you may be disappointed for no empty chairs available for you. Besides the duck itself which is nice and delicious, the atmosphere in Bebek Suryo is good and pleasant. Bebek Suryo has a more wide selection of menu than Bebek 2. The serving is more attractive too. For example Bebek Cobek, a fried duck which is served on a cobek (shaped-stone used to make chili sauce). The duck is accompanied with fried tahu and tempe, teri, sayur asem, and also lalapan and sambel. Yummy! However if it’s too big for you, you can order only fried duck or roasted duck. Other specialties are Bebek Penyet and Nasi Goreng Bebek. Bebek Penyet is actually fried duck which covered by overwhelmed chili sauce around it. It suits the hot-spicy lover.

If you go to Tebet, don’t forget to try Bebek Ginyo. This restaurant is quite new and from what I hear is owned by one celebrity of Indonesia:D. There four menus accordingly fried duck, roasted duck, duck with sambal ijo and and crispy duck. The duck there is quite big. I don’t have any idea where they can find duck with such weight. In Bebek Ginyo, we can take the rice as much as the want.

Another place I recommend is Bebek Ciragil. I really love the ambiance in this restaurant. Very chick and attractive! Of course I love the duck also. Bebek Ciragil is situated in Jalan Ciragil. If you head to Kebayoran Baru via Mampang, the place is on your right side.

By recommendation of my friend, I also tried Bebek Bacem Bu Suwarni. Bebek Bacem Bu Suwarni (BBBS) is a must-visited place in Jogja. It’s located near Prambanan Station. The flavor dominating the duck is sweet as bacem is cooking technique by which you cook food with more brown sugar along with other ingredients. The duck flesh is very soft, very nice with combination of warm white rice, sambal, and lalapan.

Above of all restaurants I write before, I really like Bebek Goreng Wongso in Jogja. I think it’s the most delicious fried duck I’ve ever tried. The skin is so so crispy. The flesh is soft and very juicy. The sambel isn’t less nice. It’s made directly when we order. What I like more, Bebek Wongso is accompanied not only with cucumber (just like ordinary lalapan) but also with boiled cassava leaves. Last week I visited Jogja, I directly headed to Bebek Wongso, which is located near Adisutjipto Airport. Nothing is happier than visiting lovely Jogja, being picked up by my lovely huney, and then fulfilling the starving tummy with Bebek Wongso.

So what is your favorite duck???

The Time Went so Slowly at Imogiri

Because we were confused where to spend one of my night in Jogja, Ogi offered me to try Sate Klatak in Imogiri. I did agree then we went there after Magrib. I often heard about Sate Klatak and I was so curious to get known its taste which is said so delicious.

The chilling wind accompanied our motorcycle-trip there. The weather in Jogja was getting chiller in the night. It’s just a compensation of the hot exposure sunlight you got in the day.

After a three-forth hour trip, we arrived at Pasar Imogiri. The hectic and crowded market turned to be a tranquil place where many vendors sold the famous Sate Klatak.

What is Sate Klatak? Sate Klatak is one of the various sate in Indonesia, sate or satay is made of meat or chicken, stuck with pin and burnt on ember. It’s served with sauce made of nut or tempe (soya been cake) or other ingredients. Sate Madura, sate Padang, or sate ambal is short of Indonesian culinary heritage. While sate klatak is made of mutton, soaked in special ingredients and stuck with a special pin from steel which makes the mutton well cooked in and out side. It’s specialty from Imogiri, a place which is also popular as the royal cemetery.

Then we greeted one of the vendors. I ordered two portions of sate. Before us, there were many buyers who already sat and ordered. With minimum lighting, we tried to figure out the place to sit. We sat with crossed-leg. While waiting for the sate, I wondered why there was no one who offered us drinks. I saw a woman who was making drinks. Maybe she’s the one who made the beverage for us. Then I went to her and asked if she sold the drink. “Yes”, she answered.

Not long after that a glass of hot tea and hot lemon drink came. But the sate hadn’t been served yet. I added a portion of tongseng in our order. Waiting for the sate and tongseng, Ogi and I looked at the vendor. We noticed that he did everything slowly. We were always asking why he didn’t slice the mutton at home. Why there was only one wood stove while he had to prepare two kinds of course, sate and tongseng. Why he didn’t apply job division? Why didn’t he only burn the mutton or cook the tongseng and others helped his to do other things? Indeed, the time went so slowly at Imogiri. Ogi said to me” It’s Jogja people”.

Two portions of sate and a portion of tongseng were served in front of us, finally. I was always curious with the sate. Then I tried it. Hmm…I agreed with my friend said about sate klatak:

The less, the more.

Sate was served with no sauce. But it really made the original taste of mutton revealed. No addition yet caused the taste very rich. The mutton was soft and sometimes we could taste the fatty flavor.

We were finished with our orders and our tummy was full. More people came and ordered the sate. I assumed most of them are Jogja people who worked in other cities and at that time they went home for celebrating Eid Ul Fitr. They came with their family, probably simply to memorize the flavor of sate klatak which made them missed all the time. And of course, just like them, I will go there next time I visit this lovely city.   



Good Food, Good Company

When you want to find and eat various delicious food in one place, you have to go to Festival Jajanan Bango. Last Saturday Ogi and I went to Festival Jajanan Bango in Pintu 1 Senayan. For you who missed it, you have to wait for the next festival. I’m not really sure, but I guess there were approximately 50 food sellers. I came there at 6 PM and there were many people who had same interest with us, hunting delicious food.
Among the crowd, we started looking for the food. Our first target was sate. We went toward the sate seller where we found a very long queue waiting for the sate. Sure we wouldn’t be trapped in such long queue and then we moved to another target. Sop Buntut Bu Samino, there where we moved on. This Sop Buntut /warung” is very popular, especially among Indonesian athletes as it’s located around Senayan. But the most ultimate factor because it’s delicious. It was my first time tasting Sop Buntut Samino. And so did Ogi. But we were in same opinion that it was so yummy. Delicioso..hmmmm.

We were full but still on fire to try another food. The next food to try was Bakmi Jawa Cut Mutia. But, we decided buying only a portion of it. Having bought Bakmi, we queued for Tempe Mendoan and Tahu Slawi. Phewwww…just for two tempe and two tahu, Ogi and me had to wait for about one hour. ck..ck…but it was worthy as the food we bought were scrumptious. Hmmm… good food, good company. We were satisfied when we went home, and of course very fullJ. The diet was ruined for a while…