The Yummy Journey

If you like Indonesian food, you should be familiar with gado-gado. It is a mixture of lontong, keropok, belinjo, egg, kangkong, etc served with sweet peanut sauce. I like to think of it as rojak, how about you?

This one, again, was special because it was home made. We are suppose to take whatever we want and mix them up.

The peanut paste was grounded hence the smooth texture of the sauce.

If you prefer the crunch from the peanut, just don't grind it!

I know you must be shaking head, why eat Shihlin in Indonesia among all the good local food?

Can you tell the difference between this chicken cutlet with the one sold by Shihlin in Singapore? You are right, it is the seaweed. It reminds me of the seaweed shaker fries by McDonald, only to replace the fries with chicken cutlet.

You can't find this in Singapore right? Of course, you can always save a packet of seaweed from your shaker fries and use it on your Shihlin chicken cutlet instead.

And did I forget to mention? They also offer BBQ taste and original taste. The original taste is similar to the one we have in Singapore, but with three levels of spiciness for you to choose from.

Our peach green tea, sweeeet.....

Where can you find the best rawon in town? Sorry, it is not for sale. This rawon was specially made by our helper of more than 10 years.

The rawon paste was made of more than 20 spices. Without even seeing it, the distinct smell lingering in the air already betrayed its presence, I knew that my favorite dish was cooking in progress.

The hard work of peeling, cutting, and grinding the ingredients, with constant stirring of the paste fearing the paste get charred, this dish doesn't come to our bowl easily. Did you catch a glimpse of the busy hand stirring the paste?

The newly sprouted tauge head, often being left out in Singapore restaurant, added a refreshing crunch to the soup. Without it the soup just isn't complete.

Certainly have to bring some paste back to Singapore. Hehe..

If you know me, I might spare you a bowl. *wink

We were on our way to Taman Safari 2 and stopped by Miraza for a break.

This is ote-ote. It was deep fried; with seaweed, oysters, vegetables and meat as fillings. So flavorful in each bite. The skin was really thin and the fillings was moist and more than ample.

But, dad didn't like too much fillings, kept digging out the filling for us, so we had an extra thick ote-ote. Yum yum...

This is Hi Wan, a.k.a. Fuzhou fisball, the one with meat filling. The fish balls were lack of bouncy texture, and the chilli that came with the fish ball was in artificially red color (in fact, not just this shop, but most of the chili sauce we saw here were in such red color). Mom and dad kept telling us how much better the Singapore version is.

Our drink - assam jawa drink and teh kotak.

This was our takeaway, tempe chips. I didn't plan to take photo of it because I thought it look rather simple and plain. Turned out, the chips was really addictive and fragrant with the use of many herbs. Ahem, don't judge the food by its look, a simple lesson learnt here.

Location
Jl. Raya Kasri 49 Pandaan

Here we come Taman Safari! Over here, we were the one in cage (car) and the animals were up and about. I was so excited to find out that I can get to see the animals while staying inside the car. Haha.. OK, i know I am a lazy bump...

The first to greet us was llama.