Satay stayer COOKING is in the blood
for Ben (Bambang) Budianto.
His parents ran a restaurant in his home town of And it has been something of a success story as the restaurant celebrates
its ninth year in business. He's happy here – cooking six nights a week (though his wife and
apprentice chefs help out, too) – and his customers are also happy. It's one
of the few Indonesian restaurants in Fresh satays are the mainstay and there are heaps to choose from. Egg and
vegetable dishes are also popular, including the famous gado
gado, which includes veges,
whole eggs and tofu in peanut sauce, and lodeh, a
dish that combines unusual veges (jackfruit, for
example) in a lightly spiced coconut milk. There are beef stews and curries
for those looking for something substantial. The ingredients may be similar to those used by neighbouring Asian
nations, but the flavours are something else. Budianto
obviously learned a lot from his mother, who, he says, also cooked for 10
brothers and sisters. Most dishes here are prepared mild, but the heat can be turned up at your
request. One of the spicier ones is the ikan or ayam bumbu The dessert to try is ketan hitam.
If you're a coconut fan, you will love this dish of coconut cream poured over
a sweet black rice pudding. If that's too much, there are some lighter treats
such as ice creams or grass jelly (made from the cincau
plant) on offer. Warm Indonesian-print tablecloths deck the tables and bamboo and wooden
booths create a cosy atmosphere. Indonesian coffee makes a good digestif. You may notice that the delicious Kopiko coffee sweets that come with your bill are made in
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About Us | Menu | Location | Photo Album | Links | Review | Sunday Mail Review Copyright @ 2007 Jakarta Indonesian Restaurant. All Rights Reserved. Design and Host by Cyberhostnet |
Jakarta
Indonesian Restaurant, 2/702 Brunswick St, New Farm, ph:
3358 5715.