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2010-06-28
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I grow up eating Indonesian food. Thus, naturally, I am a bit fussy when it comes to Indonesian food. First, the not so authentic gado gado. The vegetables served in gado gado are normally blanched until they are soft, and these were raw. There were no fried tofu, tempe (soybean cake), as well as emping (another type of crackers, which can be easily purchased in any Indonesian supermarkets in Hong Kong). The gado gado is normally drenched and mixed well with its sauce, served with a touch of aci
First, the not so authentic gado gado. The vegetables served in gado gado are normally blanched until they are soft, and these were raw. There were no fried tofu, tempe (soybean cake), as well as emping (another type of crackers, which can be easily purchased in any Indonesian supermarkets in Hong Kong). The gado gado is normally drenched and mixed well with its sauce, served with a touch of acid (from lime/kalamansi), and this was not. To conclude, this is a just vegetable salad with peanut sauce and prawn chips, being sold as gado gado.
The sate. Again, not authentic and they're not the improved version of the sate you get from Indonesian street vendors. We're missing the smoky charcoal aroma we get from sate, the meat wasn't the most tender nor flavorful, we almost didn't get any distinct flavor from each meat at all (chicken, beef, pork?). The dressing was a sweet and too watery peanut...liquid, which could be improved very easily with some chopped raw shallot, chilli and a drizzle of lime and kecap manis. This is not what Indonesian sate is about.
The lontong capgomeh was a pile of lontong (Indonesian rice cakes) in the form of a tumpeng (yellow rice platter). All the "accessories" the lontong were served with (kering teri/kacang, kripik kentang, perkedel, telor balado, etc)...are those normally served with Indonesian yellow rice instead of lontong capgomeh. Lontong capgomeh is normally served soupy with flavorful coconut milk soup base, and this was served dry. If this was lontong capgomeh, then maybe I am not Indonesian.
Was it really that bad? Oh, no worries, the bad news ended there. The beef rendang was pretty authentic. It was not as tender as I'd like it to be, but it is pretty normal for beef rendang to be not so tender, even the ones in Indonesia. The flavors were right, and it tasted fantastic with rice.
The semur lidah (Indonesian stewed ox tongue). Although it is again not served in an authentic manner (semur lidah is normally served as a soup), but this dish was great. It's one of my favorites from this place. The thick cut tongue pieces were absolutely melt-in-your-mouth tender, and the thick sweet sauce served with it was flavorful.
Indonesia's answer to croquette, perkedel. This is a dish which I've failed to recreate at home numerous times, and these ones were fantastic! It's everything a perkedel should be. Crispy on the outside, soft and flavorful on the inside.
The perkedel jagung (corn fritters) were also delicious, fried to perfection with fragrant corn aroma.
The guava soda, which I think was a boxed guava juice topped with soda, but it was surprisingly good. The soda really tamed the over sweetness of the boxed guava juice.
http://mochachocolatarita.blogspot.com/2010/01/indonesian-restaurant-1968-causeway-bay.html
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