Among the places highly recommended by fellow foodies on our Wiskul Cirebon list, is Nasi Jamblang Ibu Fitri. Located across from Grage Mall Cirebon, Ibu Fitri opens her stall quite late, which is around 6 pm, but its popular dishes like Balakutak are usually sold out by early evening.

Perhaps the most traditional looking one compared with others on our Wiskul Cirebon list, Nasi Jamblang Ibu Fitri sets her food stall in a roadside outlet facing the street. During busy nights their customers would take seats outside on the sidewalk, as the seats inside are full, or uncomfortably hot.

Needless to say, as a port city bordering right to the Java Sea, the temperature in Cirebon tends to be on the higher end. However, compared with Jakarta, the heat was not that scorching or humid. The weather tends to be friendlier, and the nights are cool with occasional cool breezes.

How to Order?

First, the staff will prepare a plate for you, then ask how many rice portions you'd want? This is a common practice in Nasi Jamblang sellers in Cirebon as they individually wrapped the rice in Jati (Teak wood) leaves. In the past, the rough jati leaves were believed to preserve the rice better than banana leaves hence suitable for longer storage. The portions are usually very small though, meaning for a normal person it usually requires four parcels of rice.

Additionally, you can also request sambal, which is also wrapped in jati leaves despite smaller ones. Then, you simply point to the dishes that you want and the staff will grab them for you. A single portion is almost always a piece. So if you want more than one, ask for an additional serving.

Here in Nasi Jamblang Ibu Fitri, you pay for the dish after consuming it, and the staff will calculate the price based on what you informed them. Which is rather challenging for big groups or those with hazy leaky memories, not to mention less transparent.

We counted about 20 bowls of individual dishes to choose from, and while that sounds like a lot, there are places that have even more varieties! 

What to choose? For the conservative, less adventurous eaters, you will find common options like tahu, tempe, chicken, and beef. For the more adventurous ones, as Cirebon is located very close to the sea, be sure to check out the seafood dishes. 

We were aiming for their Balakutak (Cuttlefish) in black ink sauce, which is a rather rare dish to find, especially compared to its more popular sibling Cumi-cumi (Squid). From my upbringing, I recalled treating Balakutak as a special treat, as our mother usually cooked it with its own black ink and a heap of spicy kemangi leaves (Indonesian Basil). 

Unfortunately, it was already sold out by the time we came. We also didn't see any Rajungan (Blue swimmer crab) dishes here, which is another one of Cirebon's specials.

There were some other seafood options like Tongkol (Skipjack), salted Jambal Roti (Manyung), and Sate Kerang (Mussels satay). Those in the mood for Hari Raya dishes should not leave out their Semur Ati Sapi (Cow's liver), so smooth and flavorful!

Among local favorites were also Paru (Cow's lung) cooked until crispy, and Sate Kentang (Potatoes satay) with rendang-like seasoning.

In general, the food in Nasi Jamblang Ibu Fitri was flavorful, and the heat from their chili-boosted dishes is rather moderate, compared to its siblings in Jakarta. For the extra kicks, don't forget to ask for their sambal.

Conclusion

Flavor-wise, Nasi Jamblang Ibu Fitri sits highly in our chart. Thick sauces, flavorful spicy seasonings with just moderate hotness, and plenty of options to choose from. 

Price-wise it's also very affordable, with a budget of 20-30K for three different dishes.

What we found rather frustrating was the queueless ordering system which triggers our anxiety, especially against ibu-ibu who popped out of nowhere and started ordering despite definitely coming later than us.

Parking on the curb is allowed after dark, and there are also metered ones not too far away that are destined for Nasi Jamblang Mang Dul customers. 

Definitely a worthy addition to your Wiskul Cirebon itineraries.

Nasi Jamblang Ibu Fitri

Across Grage Mall, Jl. Cipto Mangunkusumo, Pekiringan, Kesambi, Cirebon City, West Java 45131 

Please visit our Wiskul Cirebon recommendations in Google Maps, for ideas of food destinations to visit in Cirebon. (byms)

On her latest research on Indonesian Gastronomy, Prof. Dr. Ir. Murdijati Gardjito managed to discover 3,257 traditional dishes!

She also identified 34 culinary regions in Indonesia, which are based on ethnic similarities instead of provinces.

The 3.257 discovered dishes are consisting of 208 main dishes; 1,805 side dishes; 1,013 desserts; and 147 drinks.

As with Indonesia's 34 culinary regions, Sumatera has 9, Java has 11, Sulawesi has 6, Kalimantan has 3, and the rest are Bali, NTB, NTT, Papua, and Maluku.

The result is a whopping update to previous Indonesian Culinary Bible "Mustika Rasa" which managed to document 1,600 dishes back in 1967 after a 7 years research.

Initially, there's Groot Nieuw Volledig Oost-Indisch Kookboek by JMJ Catenius van der Meyden, which was published in 1902. It documented 1,300 dishes of Dutch-Indies targeted for Dutch women.

As presented at Dialog Gastronomi Nasional 2017 in Jakarta.

Restaurant 1953 Indonesien enchanted me from the very beginning. I found the concept of serving classic Indonesian food in a house built during the Dutch Colonial era exciting.

The well-furnished interior and cozy atmosphere remind me of chic semi fine dining restaurants in Bali like Sarong.

During our visit at lunch hour, the place was not crowded. Besides our group of 8, there's also a group of young ladies in what seems like a class reunion setting, judging from all the laughs and similar ages.

Upon our first interaction with the waiter, I was quite impressed by the gesture and professional but relaxed manner. Fits nicely with the chic elegant setting.

Upon selecting our food we have several recommendations from our waiter and decided to order them all.

How was the food? Here we go:

The restaurant's highly recommended menu was Tongseng Iga Kambing (199K) that served with medium hot spicy broth, and three full sized lamb chops! While the broth was fine as it resembles a slightly toned down street food version, I found the meat felt significantly fatty hence it tasted quite strong. The cooking level of all three lamb chops was also not equal, as one was still rare compared with the somewhat medium well two others. Not something I'd recommend for the lamb-shy foodie.

The Mixed Satay Plate was gorgeously presented and the satay variants tasted pleasing. I did find the Sate Lilit Bali a bit weak, strong on the herbs but lacking the significant taste of the fish.

On the other hand, the Wagyu Rica Rica was good. The meat melted in my mouth oozing that buttery meat juice, and it pairs beautifully with the rica rica sambal provided. I'd highly recommend this menu, though it's not something traditionally Indonesian.

If you enjoy eating with rice, there's different kind of rice to choose, and one of them in Nasi Kencur, steamed rice seasoned with campfera galangal, aromatic herb with mellow ginger flavor and significant umami flavor.

In the drink department, I found Bir Pletok is on the menu, among other traditional, and popular contemporary choices. While the Bir Pletok tasted authentic, I did find the sweetness level overwhelming, hence I ordered my second drink a fresh juice without sugar.

On the overall, the service was prompt and friendly, and the elegant laid back ambiance fits nicely small gathering, semi romantic dinner, or arisan.

Restaurant 1953 Indonesien
📌 Jl Panglima Polim 3 No 93
🌐 Jakarta Selatan 12160
☎ 081387773177
@1953restaurantindonesien

#jakartafood #jakartadining #indonesianfood #kulinertradisional #kulinerjkt #jktfoodies #epicurinajkt #lambchops #tongseng #1953restaurantindonesien #flavorsofindonesia #tasteofindonesia #restaurantreview

Ever since Jl. Tukad Pakerisan was made one-way street for cars, the traffic jam is severely reduced.

However, around 5pm-7pm on working days, the heavy traffic resumes, hence I often prefers to take a detour into Jl. Tukad Batanghari for lighter traffic instead.

On one incidental occasion though, a thing happened which made me happily choose the traffic heavy Jl. Tukad Pakerisan.

Onde-Onde!

Sold in a decent aluminium showcase in a house's front yard, tens of this medium sized brown balls covered in sesame seeds tempting my eyes.

As I think "why not?" and pulled over, I then purchased some of this goodies at only 1K a piece. Went back inside my car, I begun to take a piece and bite right through it.

The result?

Never have I found onde-onde this good! Crisp on the outside, chewy dough underneath it, with crumbly creamy mashed green bean filling, and the nutty scent of roasted sesame seed lingering in between. And since I often get it hot, right out of the seller's frying wok, its delicious level doubled. While it's not the best ingredients I've ever tasted in an onde-onde, its freshness plays a great role.

Because my significant other the picky eater loves it too, therefore a visit once a week is a necessity.

What's too bad though, is that I often can't get off from the office early enough to catch the last balls of these goodies, or even if I could, sometimes the Javanese uncle who sells it feels like not opening his stall, or worse: the onde-onde are all there but...

"It's all for a special order, not for sale, sorry mas." said the man.

And seeing all those hot onde-onde resting on the frying mesh is a torture...

On some lucky days though, not only I'm able to bring home plenty of this delicious treats, but the uncle selling it often slip in an extra if you buy a lot, or when there's only one or two left on the display, and he's out of stock for the night. I know money-wise it costs only a parking ticket in Denpasar, but experience-wise those extras are worth way beyond its price: a happy customer.

While it's something that costs him perhaps only 500 rupiah for production cost, the extra has bought him a loyal, perhaps lifetime customer. And it's mind boggling how some businesses still focuses too much on one-time profit making, instead of nurturing a relationship which in turns creating brand loyalists. (byms)

Rating:	★★★★
Category:	Restaurants
Cuisine:	Other
Location:	Margonda Raya, Depok

Mata gw sekejap langsung berbinar2, dilanjuti air liur yang bergelimpang, ketika Lia dan Indro memberikan kabar baik ini ke seluruh pecinta cabe: Serba Sambel. Sebuah warung makan yang menyajikan sambel sebagai menu utamanya. Indro, yang punya kebiasaan nyemilin cabe rawit sebagai cemilan wajib di waktu senggang, mengakui tingkat kedasyatan Serba Sambel ini. Jadi sejak malam sebelum saya melancong ke propinsi sebrang untuk mengudap cabe2 penggoda iman itu, saya sudah membujuk rayu usus dan lambung saya yang baru saja sembuh, agar mengijinkan saya bersenang senang satu hari saja..ya ? ya? Yaaaa? Pleaaaasee usus ku yang baik hati dan budiman....

Dan begitu terduduk di warung lesehan yang cozy di tenga hujan deras.. saya pun dilanda dilema dasyat... begitu banyak jenis sambel yang sangat ingin gw cicipi [dan mungkin juga efek kalap, karena sekian lama usus saya dikarantina dari dunia persambelan]. They all look very very delicious. Rasanya kalo boleh saya mau nyicipin semua *maruk*.



Kalo mengaku sebagai pecandu sambel, gw sarankan untuk mampir ke warung makan ini. Bukan Cuma super murah dan memiliki 26 varian sambel aja, tapi rasanya pun juga menjanjikan. Gw bener2 terpuaskan dengan semua rasa sambel, walaupun ga semuanya bisa membuat keringat membanjir, dan ingus meler2... tapi saya terpuaskan, rasanya seperti sedang berada di festival cabe. Lauknya juga gawat2. Benar2 teman sejati cocol sambel, terutama Jamur Gorengnya.. astaga.. aku nambah terussss.



The Jamur Gorengs


Beberapa list cabe dan teman2nya yang sempat saya geluti kemarin [hasil comot2 dari piring orang hehe]:

Sambel Goreng Rempelo Ati
Sambel ini sebetulnya enak, tapi tidak ada selentingan rasa pedas. Perpaduan bumbu yang sudah dimasak bersama sambel serta ati-ampela dan tomat segar di dalamnya benar2 gurih. Agak berbeda dari sambel ati yang sering saya makan, tapi sambal ini rasanya hampir seperti gulai dengan sedikit cabe. Takut sama cabe? Mungkin ini pilihan yang tepat :)

Sambal Bajak
Yang ini tingkatnya lebih pedas dari Sambel Goreng Rempelo Ati, tapi tidak menusuk dan lebih manis. Sangat cocok buat teman Ayam Goreng.
Sambal Tempe
Nah, yang ini sambel pesanan saya. sayangnya mood saya kemarin seddang ingin menikmati sambal yang benar2 sambal. Sementara sambal tempe ini sudah ada dalam bentuk lauk kering. Eventhough rasanya enak, sedikit pedas, dengan kombinasi tempe serta bawang putih yang tajam, dan begitu kena nasi panas...dassssssss....yummyyy. Ini juga menu yang ok buat yang ga bisa makan terlalu pedas.

Sambal Terasi Tomat Segar
Kalo boleh gw bilang, ini sambel jebakan. Kalo pertama kali dicoba, rasa pedasnya pas, tidak kurang tidak berlebih. Tapi karakter pedas di sambel ini sifatnya lebih menusuk, jadi begitu sudah sampai di suapan kesekian.. nah. Mulailah efek menusuk itu semakin tajam dan sukses bikin banjir ingus. [dan kini gw tau kenapa sambel ini punya julukan “pusing”]

Sambal Bawang
Ini tipikal sambal yang sering saya temukan: Sambal mentah segar. Rasa peddasnya tidak menusuk dan sedikit asin. Sebetulnya pas kemarin saya cicipi saya ga berhasil menemukan rasa pedasnya, yah mungkin juga karena saya Cuma numpang cicip sedikit, jadi efeknya belum bereaksi, soalnya si sambal ini menempati posisi kedua di list kejuaraan pedas.

Jamur Goreng
Ini parahhhhh... ati2 nyandunya!! Sampe sekarang gw masih kebayang2 sama rasanya, bener2 pol berat. Rasanya gurih persis kulit ayam kentucky tapi tanpa rasa amis kulit. Dengan perpaduan tekstur yang crispy dan bagian dalam yang sedikit chewy. Highly recommended.

Tahu dan Tempe Goreng
Teman sejati sambel2an. Dan ini bukan Tahu Tempe biasa, entah kenapa sepertinya duo ini sudahdibumbui secara tepat [direndam air garam + bawang dan entah apa lagi]. Terutama tahu gorengnya, dia benar2 sebuah tahu yang serius. Crispy dibagian luar, dan sangat lembut di bagian dalam yummm yummmm.

Perut sudah super kenyang, tapi rasanya lidah belum puas menyantap sambal.. dan sekarang pun gw masih penasaran sama sambal yang berada di posisi pertama di kejuaraan pedas: Sambal Terasi Segar... ohtuhan aku kecanduan.
Harga:
Makanan Rp. 2000 – Rp. 11.000
Minuman Rp. 1000 – Rp. 7.000




[WARNING]
Sambel di tempat ini bila saya bilang pedas, artinya BENAR BENAR PEDAS, buktinya, Indro si raja sambel aja bisa sumringah gitu heheheh.. oia dan kalo saya bilang ga pedas.... JANGAN PERCAYA ahahhahahahah

Selamat berburu cabe


si raja sambel pun bercucuran


btw, gw baru nyadar, tyt gw ga banyak foto2 menu di sana, sepertinya kami semua terlalu excited dengan ragam yang ada, sampe lupa daratan..wakakkakakakak..
yah well kalo pingin liat wajah2 'kebakaran'.. bisa diliat di sini:
http://nechan.multiply.com/photos/album/238/menyicipi_Depok

Perancis sebagai pusat kuliner dunia, memiliki budaya masak-memasak yang berakar jauh sejak abad pertengahan dahulu. Karena usaha keras dari para master-chef selama beberapa generasi (dan mungkin juga karena rese nya lidah para bangsawan dan borjuis Perancis) , maka Perancis pun muncul sebagai suatu bangsa dengan budaya kuliner yang nomor wahid. Banyak Chef internasional kenamaan dididik dengan gaya kuliner Perancis, sebelum akhirnya mengadopsi gaya tersendiri yang mereka anggap pas dan mewakili potensi dirinya dengan baik. Dengan prestasi dan matangnya sistem kuliner di negeri ini, maka tak heran kalau Perancis, secara aklamasi telah dianggap sebagai salahsatu kiblat utama kuliner.

Mengatasnamakan Perancis, terdapat aneka ragam item kuliner yang mendunia dan dianggap khas negara menara Eiffel ini. Sebut saja misalnya Escargot; makanan berbahan dasar siput jenis khusus yang diternakkan juga secara spesial. Atau Foie Gras; pasta dari hati angsa yang diternakkan secara khusus pula. Atau jamur Truffel alias emas hitam, dengan aromanya yang khas, langka, tumbuh jauh didalam tanah dan hanya bisa didapat pada musim tertentu dengan cara khusus pula. Dan jangan lupakan Wine serta aneka ragam Keju (walaupun dua terakhir ini lebih merata di kalangan negara-negara Eropa). Baru-baru ini, Perancis kembali membuat kejutan dengan menciptakan icon kuliner baru; Snail Caviar! dengan nilai nominal yang sama-sama mencengangkan mata.

Di sisi dunia lain, kita temui Jepang sebagai salahsatu kiblat kuliner dunia dengan ciri yang juga khas, dan tingkat kematangan budaya kuliner yang juga tinggi. Menyebut negeri ini, maka imaji para epicureanpun akan langsung teringat dengan makanan Sushi, Sashimi, Sake, Shochu, Wagyu Beef, Udon, Ramen, Gari serta aneka acar-acaran unik lainnya yang menggugah selera, atau dalam versi lebih umumnya; Sukiyaki, Teppanyaki, Teriyaki, Yakiniku, Hanamasa dan Hoka-Hoka Bento =D.

Bagaimana dengan Indonesia? Di kalangan Asia Tenggara saja, masakan Indonesia masih jauh kalah ngetop dibandingkan negara-negara tetangga yang sudah lebih dulu mempersiapkan diri untuk berkibar di kancah dunia internasional. Sebut saja misalnya negara Thailand. Siapa tidak kenal Tom Yum soup yang pedas segar itu? Vietnam dengan Pho nya? Malaysia dengan Laksa nya? Nasi Lemak? Singapura dengan Singaporean Chili Crab?

Sate (Satay) mungkin bisa dianggap sebagai salahsatu icon kuliner Indonesia yang sukses, walaupun masih mungkin suatu saat akan lebih dikenal sebagai Malaysian Satay, simply because negara tetangga ini lebih internationally exist. Atau mungkin juga Rijstaffel, "Nasi Rames"nya kalangan elite Belanda era pra-revolusi dulu, walaupun sekarang sudah semakin langka disajikan di dalam negeri, dan mungkin diluarpun hanya dikenal di kalangan yang lebih terbatas juga.

Namun apakah memang cuma segini potensi kuliner bangsa ini? Bagaimana dengan Pempek? Rendang? Gudeg?

Apakah ini diakibatkan karena Indonesia kekurangan kekayaan budaya kuliner?
Apakah karena resep masakan Indonesia sulit direproduksi secara internasional?
Apakah makanan Indonesia sulit disesuaikan dengan lidah dunia global?

Kelihatannya bukan karena hal-hal tersebut, tapi lebih kepada inisiatif kita sendiri yang kurang gigih memperkenalkan dan memperjuangkan kekayaan budaya kuliner negeri kita ini di kancah internasional. Atau jauh lebih mencintai makanan import dibandingkan makanan lokal? Kurang banyak yang bepergian jauh akibat tanah kelahirannya terlalu kaya dan mencukupi? Sehingga exposure internasional terhadap budaya kuliner Indonesia dari tahun ke tahun selalu marginal?

Walaupun Tahun Kunjungan Wisata 2008 sudah hampir lewat, marilah kita mulai berinisiatif mempromosikan makanan-makanan khas negeri ini, baik dalam memikat pelancong luar negeri untuk berkunjung, maupun dalam memperkenalkan kekayaan budaya kuliner kita ini ke manca negara. Caranya? Bermacam-macam... blogger melalui tulisan, fotografer melalui potret, dll. Siapa tau, pemerintah akhirnya terbangun dari tidur abadinya dan mulai serius mengurusi salahsatu pusaka bangsa ini, tanpa harus "ditegur" dulu melalui musibah-musibah internasional, semisal aneka klaim paten yang akhir-akhir ini banyak menggerogoti karya anak bangsa.

Ada yang punya saran kira-kira jenis makanan apakah yang bisa dijadikan icon kuliner Indonesia? Ditunggu. (bay)