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SATE AYAM

Chunky pieces of chicken meat are marinated in spices and the ubiquitous “Kicap Manis” – sweet soy sauce before being skewered onto bamboo skewers. Grilled slowly until it is golden brown, it goes particularly well with our peanut sauce dip. Accompanied by fresh cucumber slices and bits of sliced onions, it is refreshing and mouth watering. The chunky and succulent chicken meat dwarfs the skimpy satay that is commonly sold by street hawkers in Singapore.

GURAME GORENG

The Gurame fish is a freshwater fish native to Asia and is found in freshwater streams and ponds from India, to Pakistan, Malaysia, Vietnam and the Indonesian archipelago. While the fish can be cooked in many ways – steamed, sweet and sour, in curry, with tamarind, in bean sauce, it is the deep fried form that has captured the imagination of culinary experts and diners.


By slicing the fish in specific ways, Indonesian chefs have succeeded in creating an artistic presentation for the deep fried Gurame fish as the cooked fish appears to be “flying” as it is displayed on the serving plate. Apart from providing an aesthetic display, the fried gurame is also crispy and crunchy as you bite into it but the flesh remains soft and exudes the fresh sweetness of freshly killed fish. Although deep fried, you can hardly feel the oil when the Gurame is skillfully fried and then drained before being served. If you request for the fish to be “well fried”, you can even eat all the fins and most of the Gurame’s bones.

KAREDOK

This is a dish for health aficionados – it does not contain any oil, seasoning or preservatives. In fact, there is no cooking at all. The dish consists of fresh vegetables, cut into tiny pieces and mixed on a big stone slab called the Batu Lumpang.


Spices and bird’s eye chillies are pounded and mixed on the stone, tamarind, vinegar, a touch of salt and coconut sugar are added to the blended spices before the cut vegetables and pounded fried peanuts are added to the stone to be mixed thoroughly before being dished onto the serving plate to be served.

NASI TUMPENG

NASI TUMPENG, cone shaped rice served on a round woven bamboo tray called tampa, covered with banana leaf (nowadays, may be food grade foil), and surrounded by assorted Indonesian dishes. The rice could be plain steam rice, or uduk (rice cooked with coconut milk) rice, or nasi kunyit (uduk rice with tumeric added). The accompanying dishes at the foot of the cone usually has a mix of meat, vegetables and seafood. Traditionally, common dishes in a Tumpeng will include urap (vegetables), ayam goreng (fried chicken), empal gepuk (sweet & spicy fried beef), abon sapi (beef floss), semur sapi (beef in sweet soy sauce), teri kacang (anchovy with peanuts), udang sambal (spicy fried prawns), telur pindang (boiled eggs), telur dadar (shredded omelette), tempe orek (sweet and dry fried soybean cake), perkedel (mashed potato patties), sambal goreng ati (spicy fried liver) and many more exotic dishes.


Although traditionally associated with Java, Bali and Madura, the practice of cooking Nasi Tumpeng to celebrate important events is common to all Indonesians. The conical shape is representative of the many mountains and volcanoes in Indonesia which are often revered as abode of ancestors and gods. Historically, a Tumpeng feast was held to celebrate abundant harvest and to thank the gods and ancestors so as to ensure further blessings.


Tumpeng feasts to honour someone or occasion are know as syukuran or slametan. Usually, prayers are offered prior to the feast and after the prayer session, the top of the rice cone will be sliced off neatly and served to the guest of honour. The rest of the rice cone will then be served to the other guests, along with the assortment of accompanying dishes at the base of the cone.

In modern days, Tumpeng has been served during all sorts of events apart from the traditional religious ceremonies, including birthdays, weddings, opening of new offices or branches and even welcoming of corporate heads and during farewell parties.

Cumi Bakar

Grilled squid originating from West Java. Very often, grilled squid tends to be hard or rubbery. However, by choosing only the finest quality squid and using the proper marinating and cooking technique, we have created a dish of BBQ Squid that is soft, succulent and tasty. The fresh squid is first washed, its stomach contents removed and the outer skin peeled off. It is then marinated in our mixed of spices before it can be ready for grilling.

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