Sala Lauak & Pragede Jaguang : Snacking in Padang

We all have our own little 'guilty pleasure' kind of dish. Ignasius Chan (owner of Iggy's Singapore) secret late night indulgent is Ma-Ling canned processed meat. I myself when in doubt, I usually go for Fiesta's Fried Karaage. They are just so good that it keeps you wanting more, and it somehow possess this ability to make you crave after departing from them for a while. 

I guess it is what Perkedel Jagung for Dina of Dua Ransel. I could see her eyes glow upon seeing this on the street side of Pasar Atas, Padang. We were around the area of Jam Gadang, and decided to take our own stroll inside the famous market when we met this gerobak parked among the lines delman. 

I was curious with the name, googled it and turns out it is one of the local's specialty. Sala Lauak is said to be part of Pariaman culinary. Another coastal city 50km north of Padang. Sala means fried, while Lauak means fish. When tasted it does has the aroma of salted fish, but not of the flavor, a bit soft but still harder than a perkedel. I reckon it has been modified from the original recipe in Pariaman. 

If I had to choose though, I'd have more of Pragede Jaguang. It was sweet with a strong dominance of corn all over. Crunchy without forgoing the texture of the corn. I imagine dipping it in a homemade sauce or chili, it would be just perfect. 

What's funny around this area is that it is so populated with people and tourist but they seem to be less interested with the history. Upin and Ipin made appearance here along with Sonic The Hedgehog and Mario Bros. Just as with many tourist spot, it has become more of a money-making venture than an attempt to preserve the story. What do they have to do with Jam Gadang? I haven't got a clue. Well, I'm happy at least we could still trace some of the story from the food. 

More Padang & Bukittinggi stories coming. But before that, I'll be leaving for another two weeks trip. I won't be able to write much without my gears. But I make sure I'll come back with heaps of stories and pictures. =)

Keep in touch with my live tweets @Wanderbites as I travel & scour on good food. I won't spill where I'm heading. Stay tuned! 

Tsurukamedou Ramen : Late Bloomer, Yet A Strong Contender

Ramen, they come in waves.

First, it was the little known pioneers. Then came the game-changer. Then came the followers to piggyback on the success. Then came the late bloomer, the very few at the long tail that intend to add value and ideals to the almost saturated market. A market where the customers are tastewashed (as in brainwashed) that a 'delicious' broth is the one that is insanely porkish, super thick and oily.

Tsurukamedou is one of the idealist. Sticking to what is true. Authentic original Hakata as they differentiate themselves. You'll find this spirit embodied in many ways.

First and foremost is the ramen itself. The broth is cooked in long hours to bring out the flavor, similar to many others. But if you pay attention, it is less oily. Also if you let it breath for a while, the broth does not separate or break, it stays cohesive. A feature that marks quality. I presume the soup is made from scratch here, while many others have the soup imported partially done, tweaked with few flavor enhancer and cooking resume afterwards.

I singlehandedly savored the pork soup until it was too thin to scoop it with the spoon. You know what that means. Size wise it is very fulfilling, especially with the generous amount of chasiu. Three thick slices, all are well prepared. Nicely barbequed outer skin and have you seen the neat combination of juicy meat and tender fat? Oh my ...

Super Strong Tonkotsu Ramen (IDR 45K)

Look at that thick slice of juicy meat and tender fat. Oh my!

Second, is the noodle. I love the fact that it is thin with a nice texture. The taste is almost neutral, letting the broth and the neighboring ingredients: bamboo shots, nori, and tamago to stand out.

Third, you'll find no extra garlic or extra chopped chili (rawit) here on the table. They will provide if you asked for it. But they strive for the patrons to have it as it is before being experimental with their tastebuds.

Last but not least is the menu. It is downright simple. Either pork or chicken based soup. Three variation of each and that's it. The additionals such as chahan, karaage, and gyoza are more complimentary than a substitute to the ramen. It is purposely orchestrated to let the ramen be the hero of the ramen-ya. At least that's what the culture they want to impart from Japan to here in Jakarta.

Pork Gyoza

Ebi Chahan (IDR 30K)

The chahan though, is worth an extra paragraph because of its goodness. Well cooked rice, fragrant, with a wholesome portion of chicken, pork, and ebi. It's far superior to the one I had at Yellowfin some time ago.

All that being said, will I return? Definitely. And I must say, it is a strong contender to those in the earlier waves, the pioneers, the followers, and even the gamechangers.

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Tsurukamedou Ramen
Jl. Ratu Kemuning Raya
(Just go straight from Greenville, its near Papa Mama Bakery)
T: @tsurukamedoujak

Namaaz Dining : Chef Andrian Ishak In His Playground

Fire, smoke, ice, black lights, and heaps of Nitrogen.

Those are only a few of so many tricks under Andrian Ishak's sleeves. How he gets to make all nineteen course distinct in each of its own way, and still taste wonderful is beyond me. I'm now convinced that they are not just hype and gimmicks. I can now imagine the amount of work and science behind the preparation of each season.

Season is how Andrian name his tasting menu. Each season will have a completely different dish. We had his season two that night. It was a privilege to be surrounded with such lovely crowd. Chefs, restaurant owners, media, F&B practitioners nationed under the same curiosity.

As much as I wanted to share the details of every dish, I figured I should respect the Chef and you, Biters if you haven't been there. I don't want to spoil all the fun, since the surprise factor is part of the experience. So, what you'll see here is a pictorial journey of what we had. I might describe a few dish, I might purposely skip some others.

Being the experience junkie that I am, I enjoyed most of the dishes. But more than that, I love the experimental nature behind them. It speaks to me on a rebellious level, just like Ryan Clift's Tippling Club.

Enough words, to cut things short, was it worth the $100 I spent? Totally. Should you go there? If you have the spare budget and if you're that adventurous, go ahead.

Even mineral water looks finer here. 

More like a chemist in a lab, that a chef in a kitchen.

Notice her from the TV show? 

The dish that won my attention. Pempek Kapal Selam. Taste like one, look totally diff.

From behind of his chemical writings on the walls.

Sate Kelopok. Wood chips smoked. Smell like cigar. Taste like satay. 

Mie Kangkung. Super-savory broth. Very meaty, so much it leaves a mark on your throat.

One of the best dessert. Rose champagne, carbonated grapes, and mascarpone. 

Bet behind the beanie are gray hairs from too much chemistry lesson. LOL.

This is ... Well, you just have to find out yourself ;) 

Nitrogen!

Is that what you think it is? Maybe. Hmm. ;)

And some more nitrogen. This is him making an instant sorbet. 

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Namaaz Dining
Jl. Raya Fatmawati No. 26C
http://www.namaazdining.com
(Web reservation only)