with aika gone…

Based on the few bits and pieces that the fans can see, Aika was the disciplinarian who bring the new blood into line.

She was the one who with the strength and courage to be the “hated” one. And judging by the 9th generation, I would say that her effort was not in vain.

Her final performance (as Momusu)

But now, with her gone, the question remains. Who is going to be the “hated” one in the group?

Only two of the older generation remain. Reina can be harsh when needed but harsh can only take you so far. Sayumin has always spoiled the new gens too much. It’s hard to see her being strict with the new gen.

Does this mean that the responsibility will fall to the 9th gen? With more than a year of experience receiving harsh training from strict seniors, maybe they will be forced to maturation. Out of all the members, I can only picture Fuku-chan taking Aika’s role but is she ready for that?

I can’t wait to see how this will all unfold.

it’s a wedding…

The happy couple

Unexpected. That’s the word to describe my reaction when I received the invitation.

The son of the head of the neighborhood was getting married and I was invited to their wedding reception.

This is one of the few occasions I am invited to an Indonesian wedding and it’s always a sight to behold.

The groom and the bride was decked in a beautiful traditional clothing and accessories. They were seated in (I assumed) a beautifully decorated pavilion.

Singer and musicians belting traditional songs, creating a merry atmosphere. Food was self-service but the supply seemed endless. There were plain rice, beef rendang, chicken dish, pickles as well as crackers. Fruit cocktails was served for dessert.

All-you-can-eat

There was nothing tedious about this affair. Guests can come at any time (reasonable time) and are free to go whenever they wish. All the tedious stuff was done before the day of the reception. During the reception, guests ate their fill and socialise with other guests. It was a day to share stories and met with neighbours and friends.

If you ever get the chance to go, make sure not to miss it.

ribs, indonesian style…

“Penyet?”

As I wondered about this mysterious word, Mr. J continued to gush about this wonderful dish called Iga Penyet.

“You should definitely give it a try.”

And that is how I find myself in front of Leko on one hot Sunday afternoon.

Warung Leko

Located inside Trans Studio Mall, the cool air was a welcomed respite from the hot Indonesian Summer. I quickly seated myself on one of the two table left even as more people poured in. It is truly survival of the fastest. Those who are not quick enough will have to patiently wait for their turn at the table.

Simply decorated

A pair of pictures adorned the barren wall. The wooden table and chairs are enough to give this place a different atmosphere. After all, you are not (most of the time) entering a restaurant to admire paintings.

As I looked at all the dishes on offer, the word “penyet” is repeated on a number of dishes. By this time, I’m knowledgeable enough about penyet to understand what it means. 

A family eating at Leko

“Satu (One) Iga Penyet.” 

My heart was pounding (not that hard) as I exclaimed my order. Soon, I will have my first taste of Iga Penyet and finally know what it is all about.

Penyet is a Javanese word which means flattened or smashed. Iga is the Indonesian word for ribs. So Iga Penyet means flattened (beef) ribs. When Mr. J explained that to me I could only stared incredulously. What does he means by flattened? How do you flattened ribs? Those are some of the questions that floated through my mind.

Iga Penyet

I was a tad disappointed by what appeared in front of my eyes. I had imagined something more…different. Further explanation is needed and promptly supplied by a more knowledgeable friend. The process of creating iga penyet involves boiling the ribs with herbs and spices till it is tender. Then, then ribs are pan-fried before finally flattened. Flattening is done softly (not banging the ribs like I previously thought) and the purpose is to separate the tender meat from the bones. Finally, it is served with sambal and a sprinkling of fried onions.

The meat came off the bones easily enough. One bite was enough to blow away my disappointment. The meat was soft and tender and the sambal was a perfect accompaniment. The fragrance of the sambal hid a fiery explosion of taste. A perfect companion for a plate of rice. Adding kecap manis (sweet soy sauce) made the dish taste even better….maybe that’s because I love that stuff a little too much.

At first glance, the serving size looked small. However, it is not as small as it looked. It filled me perfectly enough but even with two, I will not complain.

Sayur Asem

Trying to keep my diet balanced, I ordered sayur asem. It was sweet and refreshing, a perfect accompaniment for the ribs. Plenty of crunchy vegetables in there to keep me healthy. 

Tahu Penyet

When the tahu penyet came out, I was disappointed. Armed with my new knowledge, I don’t expect the tofu to be completely flattened. However, no matter how I looked at it, it was just a normal fried tofu.

Or maybe, the tofu was slightly flattened but it returned to its original shape? 

Regardless of my disappointment, there was nothing to complain about taste wise. The fried tofu was simply marvelous with the sambal. Or maybe it was the other way around? 

Packed full

As I looked at the crowd, my stomach full, I remembered when Mr. J gushed about Iga Penyet.

I guess, that’s what I’m going to be doing for the next few days. 

soup series part 2…

Another day, another bowl of soup for this hungry traveler.

This time, I will introduce to you another dish from South Sulawesi. It’s a soup dish called Pallu Basa. No idea what it means.

A bowl of Pallu Basa

Similar to Coto Makassar, its broth is made by boiling cow’s innards for a long period of time. It’s also served with sliced of meat and offal. The difference is that Pallu Basa also contained toasted grated coconut that give it a more savory taste and smell. In term of presentation, Pallu Basa is not served with fried onions and sliced scallion. Instead, it’s served with a raw egg yolk (optional).

Preparation area

Another thing that I noticed is that there is no ketupat in sight (not sure about other shop). I was told that Pallu Basa is usually eaten with plain rice.

Packed full of people

 I ordered one without the egg yolk to see how it compares with Coto Makassar. The taste is certainly familiar but at the same time there is something different about it. Discounting the taste of the meat, Pallu Basa’s broth is more fragrant and savory in my opinion. However, you don’t get salt on the table which might explain this (you don’t get to season it yourself).

Throng of people  coming in and out

Similarly to Coto Makassar, this is a no frill eatery. Service is quick and prompt and the food is delicious.

The place that I went to is called Palbas Serigala (because it’s located in Jalan Serigala). It’s one of the more known restaurant specializing in Pallu Basa. The place is certainly never empty when I was there.

As most thing in Indonesia, you don’t get to know how many calories you are consuming. But, you are not going to eat this everyday so don’t be scared to give this a try.

Next time, I will try one with yolk. Can’t wait for my next visit.