Bakmi GM, Soekarno Hatta International Airport, Jakarta, Indonesia

Being one of the most popular Indonesian noodle outlet, dating back from 1959 has continuously dishing out consistent noodle dishes which until now has not lost its taste and history. They do offer non-noodle dishes such as Smoked Chicken rice or Chicken and Mushroom rice etc. Though their most popular dish would be their Fried noodles with various toppings depending on what you choose. While waiting for a flight in Jakarta, I decided to have a quick meal before taking off and what better place to have a quick meal than here.. Note that this is a delayed post as now the new Terminal has been rebuilt and replaced entirely.

'Special Bakmi GM Pangsit Goreng (Special Fried Noodles GM Fried Wonton)' (IDR28.182k = ~AUD$2.8) with 'Ice Tea' (IDR5.909k = ~AUD$0.59) was what I had which also included a wonton soup. This particular dish had egg noodles slightly drizzled with sesame oil topped with veges and pan fried chicken and mushrooms and since I ordered the combo with the Fried Wonton, I received 2 pieces of them. You can order just the original noodle dish or any other dishes and add extra fried wontons or boiled wontons or beef balls etc on the side. Usually if you do come and dine here in a group, it is usually better that way as you do get more value for your buck if you just order a side of Fried Wontons as you get a few pieces per serving. 

Yes, it is a very simple noodle dish but when you do mix it altogether, you realise that sometimes the most simple things in life are just simply the nicest. The combination of the soy based pan fried chicken and mushrooms blended in well with the egg noodles. Remember to pour some of the wonton soup into the noodle bowl to give it that extra saucyness, absorbing the broth as well as it allows the sesame oil as well as the leftover soy from the chicken and mushrooms to combine to make a base that has more of a punch and of course, makes the egg noodles less dry.

Pandan Village, Galaxy Mall, Surabaya, Indonesia

The word 'Pandan' comes from the Pandan leaf, a natural Indonesian flora which is widely known for its naturalness and beauty as well as smell. Although many has said this restaurant tend to be quite similar to Linkafe in Tunjungan Plaza Mall, I have heard that the food are very similar in terms of menu both in food and its beverages. Although Linkafe has always been a favourite of mine, I don't bias Pandan Village to be a dupe though many may say so. Pandan Village offer authentic Indonesian dishes as well as drinks.

'Asem-Asem Iga Sari Kuning (Ribs Sour Soup)' (IDR62k = ~AUD$6.2) is a sour based soup which incorporates Beef ribs with tomato as well as other herbs and spices to give it that distinct flavour. The beef ribs was very tender being off the bone easily and the soup itself had its own strong flavour of sourness which actually was more sour than I thought it would be. Sour food lovers would love it, but for those who don't really enjoy sour food, then the soup may not suit you.

'Tahu Telor (Tofu Omelette)' (IDR33k = ~AUD$3.3) is a very old and classic dish of Indonesia which is basically a simple omelette with its main element being Tofu. The tofu used here was very soft and with the slightly sweet peanut sauce poured on top served with prawn crackers as well as pickled cucumbers allowed the dish to be a very pleasant one, especially when eaten with rice.

'Opor Ayam (Braised Chicken in Coconut Milk Curry)' (IDR38k = ~AUD$3.8) is another traditional Indonesian dish which is basically an Indonesian Chicken Curry you may call it. Although the differences is with the usualy other chicken curry you may have had is that the chicken is shredded, braised in coconut milk and usually topped with some fresh chilli as well as coriander and fried onions. I did think that the portion of this dish was rather small as well as lack of sauce/soup. Usually with the usual Opor Ayam, the curry soup/sauce is the one that hits your tongue and leaves that sensational smell and flavour. It would've been great if they weren't selfish with serving the curry as it just wasn't enough which made some of the chicken dry in the end.

'Dadar Jagung (Indonesian Corn Fritters)' (IDR36k = ~AUD$3.6) is one of my favourite snacks or side dish you may call it to order when going to Indonesia. Although Aussie corn fritters is very different, I have to say that Indonesian Corn fritters are just simply the best, much much better than the Aussie ones.. Using real corn as well as sometimes combined with mushed up fresh corn, mixed together with flour and herbs and spices and deep fried to create a golden deep fried corn fritter. Crunchy on the outside but very moist on the inside and with every bite, you are able to taste the many chunks of corn inside it.

'Tumis Jagung (Stir Fry Corn)' is a dish where it consists of mainly corn with various vegetables including onions, spring onions as well as capsicum. This is great when eaten with rice and its sauce is a simple soy based but it isn't as sweet but instead more towards the saltier side.

Pecel Bu Kus, Surabaya, Indonesia

Although this may be called street food but having an indoor air conditioned seating completed with actual wooden tables and chairs as well as table service may not make this so much as so-called street food. Let's just call it a fancier street food dining area to dine in instead of sitting on the side of the street under a tent and fans.

'Es Temulawak' (IDR6.5k = ~AUD$0.65) is a Herbal Soda drink which is made from a native plant from the Java Island in Indonesia. Temulawak (Curcuma) belongs to the Ginger family and has been long proven to have medicinal benefits for liver and gastrointestinal problems. It has a sour and bitter taste yet sweet but only a slight hint of ginger flavour, so don't worry if you're not a big fan of ginger as I thought that the smell and taste would be much more gingery but surprisingly, it wasn't.

'Nasi Kare Ayam' (Indonesian Chicken Curry Rice) (IDR14k = ~AUD$1.4)

A variety of sides/snacks that you may order on the side and add on to your meals. 'Tempe Bacem' (IDR2.5k = ~AUD$0.25) and 'Pepes Pindang' (IDR6k = ~AUD$0.60)

'Peyek' (IDR2.5k/biji = ~AUD$0.25/piece)

'Pecelan (Tanpa Nasi)' (Traditional Javanese salad (without rice)) (IDR9k = ~AUD$0.90) is a traditional Javanese salad which comprises of mixed vegetables in peanut sauce which is usually served with steamed rice or sometimes compressed rice cake (Lontong/Ketupat in Indonesian as they call it). This dish is usually eaten during any time of the day whether it may be for breakfast or lunch or even dinner. Usually fresh mixed vegetables is used and the fact that the whole dish consists of just greens makes this dish actually a very healthy one.

What makes this dish great is the fact that the amount of fresh vegetables used includes Cassava leaves, beansprouts, green beans, cucumber, blanched water spinach, cabbage and so on which are all then topped with basil leaves, dry soybean and coconut serundeng. Although most pecel has similar vegetables but some places have their own varieties where they have this and this but not that etc. However, the basic vegetables are usually always present in any Pecel dish. Also, the peanut sauce does not consist of any coconut milk despite the fact that the creamy texture as well as flavour comes from the making of the peanut sauce. The best way to eat this meal is to mix everything together and then eat it as a salad, as you would normally.

PappaRich, Wintergarden, Queen Street Mall, Brisbane CBD

Papparich is conveniently located in Wintergarden and with an extensive menu filled with a wide range of dishes ranging from Indonesian, Malaysian and Chinese, it also allows you to browse through beautifully photographed food dishes. How it works is that each of the items in the menu are numbered and for you to order, you would need to jot down the dish or drink numbers using a pencil given to you on their order notepad. Afterwards, just press the button on your table and wait for the waiter to collect your order. Simple and easy, allowing less disturbance in being interrupted continuously if you're ready to order and also less confusion and wrong ordering.

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Terminal Live Seafood Restaurant, Jl. Manyar Kertoarjo, Surabaya, Indonesia

Terminal Live Seafood restaurant is located on one of the busiest and restaurant filled roads in Surabaya. Offering fresh and live seafood dishes to suit any appetite, they have a few of their own house specialties but also do watch out for their special offers as they might have something that might intrigue you to try. This 2-storey restaurant also has 3 private room that may be used for Karaoke for events or even if you just feel like eating seafood and singing... I guess? If you are looking for a place to entertain for a birthday or even gatherings, they do have a multi purpose area with a stage that you are able to use.. But, nevermore... here is a seafood restaurant that you may want to try when you are around.

Being able to pick out your own seafood just reminds you of being in Jimbaran, Bali but other than that.. it isn't your usual visit to seafood restaurants where you are able to pick out which good lookin fish you would like may it be the smallest or the biggest. Sometimes, the problem with live seafood restaurant is that some may be empty and they would just say that they have sold out or maybe just don't have them anymore on the menu.. Yet, they still have it on their menu which bothers me sometimes when you do want to order it.

The grilling is done outside of the restaurant, allowing them to be able to use a charcoal grill making the seafood have a smoky flavour and also, the crispiness if you have realised do differ from the way you cook or grill your fish or any other seafood.

Once you are seated, you are given a side plate of pickles, freshly chopped chilli with red onion and also a dipping sauce which is quite chilli. First was the 'Grilled Fish' which we ordered which sadly I forgot what type of fish it was.. so, I'll just post the different types of live fish they offer which also includes its pricing so then you know roughly how much it is for each of them. The way they do it is that you choose what fish you would like and also how it is cooked. I do prefer this way of choosing seafood dishes as it is easier and also allows you to not have to stick with what they offer but you can also have a taste of this and that, try it this and that way, more like a flexibility on what you are eating which is great.

We chose the fish to be grilled indonesian style sweet which just uses their Dark soy sauce as a base of the fish while it's grilling. As you can see, the burnt bits are abit extreme in some areas, hence you would omit in eating those areas. But the other areas, you can see how it has been grilled nicely, having the soy sauce absorbed into its meat whilst also getting the charcoal and smoky flavour and texture like I mentioned previously. The seafood was fresh, thick meat and it was delicious.

'English Burr Head cooked with Ebi (Sayur Genjer Masak Masak dengan Ebi) (IDR38rb = ~AUD$3.8) to be honest, I wasn't sure what type of plant it was at first other than that it was some kind of vegetable. When I looked it up online for its English name, it turned out to be an English Burr Head aka. Limnocharis Flava which I have never heard of in terms of its English name but for those who aren't familiar with this vegetable, it is very common in Indonesia, being grown amongst the rice fields in Javanese islands. The central flower stalk is used for cooking but its flower can also be eaten as well. What makes it unique is its triangular shaped leaves, growing in clumps and its hollow stems are bald/smooth.

'Live Galah Prawns' (IDR48rb/ons = ~AUD$4.8/ounces) in which we chose its cooking method to be served with Ginger and Spring Onions. Prawns like these, especially prawns such as King Prawns or Tiger Prawns are best served naturally. In which I mean that it shouldn't be drenched in sauce or full of toppings in which would overpower the prawn's texture and flavour. That's what I think anyway..

Everyone likes their seafood served differently but I feel that minced garlic or just ginger and spring onions allows the juices of the prawn to be tasted as well as the light toppings on top.

There was a Special Offer when we came and that was 'Alaskan King Crab Leg in any sauce of your choice' (IDR128rb/100g = ~AUD$12.8/100g) where you are able to choose out of these sauces or its way of cooking; American Cajun, Garlic, Terminal Signature Golden Cream, Singapore sauce, Padang sauce or Pepper sauce. However, there was a minimum on how much you were able to buy the special which was you had to buy at least 400g of it. The whole dish was served with corn, clam and potatoes which was complimentary for every order made when you choose the American Cajun sauce, which we did.

Everything was served on a big white plate, it was alot of crab legs, I may say.. The American Cajun sauce seemed to have been marinated in, also being poured over everything. There were a few corn cobs on the side, along with roughly cut big fat potatoes however, the amount of clams could have been more but I guess it would have sufficed with the amount of other dishes we have already ordered.

American Cajun sauce wouldn't have been my first choice for sauce but it turned out pretty good I must say. There were the right amount of spices and herbs, flavour was good but I did find it quite full on with the pepper. The crab legs was fat and juicy, filled with flavour and the sauce became a good dipping sauce for the meat.

One of my favourite dishes to eat everytime I am in Indonesia, it is always this.. though every restaurant has their own way of serving and cooking it. 'Soft Shell Crab with Salted Egg' (IDR79.8rb = ~AUD$8) The serving was quite big compared to some restaurants, however there were slices of capsicum as well as what seems to be basil or lettuce as decoration which was quite a nice touch. Overall, the dish was well done, the soft shell crab was crispy and full of flavour with the salted egg all around it.

You can see how big the crab leg is when one is placed on a small plate on its own.. Now I feel like eating more crab.. Wonder where I should go for good crabs over here in Brissie..?

Soto Madura Tampak Siring, Jl. Dharmahusada, Surabaya, Indonesia

Soto Madura originates from the Madura island, East Java. In Indonesia, every island, every area has their own twist of what they would call this and that when it comes to food.. Sometimes, the same name is given but when you go from one town to another, it might look and taste different. You may like the one from A but when you try it in B, you may not like it as much..

You would call this kind of place warung in Indonesian, which just literally means street food stalls. Though some places may be dirtier than others, the environment is usually quite similar. We started off with a Hot Tea and also just Warm water with a squeeze of lime which sometimes helps taking the strong taste of individual food away. If you can notice the wrapped banana leaf next to the hot tea, you would wonder what's inside and it is rice. Each of the 'Rice' (IDR2k = ~AUD$0.20) is individually wrapped in banana leaves, some may be a full size or even half size. Some people do tend to take more rice as Indonesians love rice, so do the rest of Asia I might add. What's more convenient was that each table had their own box full of them, allowing you to take as little or as much as you want without having to continuously ask the waiter or the cook to order the rice. The rice was fluffy and complements the beef soup well which reminds you of being in those 1970s movies where people would dine out and eat street food together with friends or family.

'Soto Madura' (IDR12k = ~AUD$1.2).. so what makes this Soto any different to the others? Well, the base of this sauce is beef which includes various parts of the beef including meat, lung and tripe. All do include boiled egg and vegetables but the main highlight of this soup would be the tender beef. The distinct aroma of the burnt firewood used to heat the soup allows the soup to not only be flavoursome with spices and herbs but also have that smoky flavour. 

As you can see, the beef easily comes off from each other, being so tender and full of flavour is what makes this dish authentic. As well as the flavour and the firewood burnt of the broth allows the dish to have such a great smell.

Though the place may not be as comfortable as a cafe or as a restaurant, but if you're ever around wanting authentic Soto Madura or even just a nice warm beef broth soup in Surabaya, then I suggest you give this place a try.

Linkafe, Tunjungan Plaza, Surabaya, Indonesia

Linkafe is one of the must go Indonesian restaurant in Tunjungan Plaza in Surabaya. Serving up traditional local Indonesian dishes with a wide variety of choices to choose from, it would be hard to not want to order and try everything on the menu. Located in the humble side of the mall but locals who know the place should know how packed and busy it can be especially during weekday lunch times.

'Gado-Gado' is simply a mixture of various vegetables topped with a peanut sauce as well as prawn crackers. The vegetables may range from lettuce, green beans, potato, tofu, tempeh, potato crisps, cucumber, boiled egg, bean sprouts and so on. If you are a vegetarian or even if you're not, this is a great dish to have for yourself or even to share around with everyone in the table. The peanut sauce should compliment each of the vegetable nicely, not overpowering its individual taste.

 'Dadar Jagung' is basically Corn Fritters if you literally translate it where you would be able to find it in Brissie for breakfast.. but since I grew up with this Indonesian version, I've always found the ones here are very different and aren't as yummy. I find them quite thin, lack of flavour and just not very corny... if you know what I mean. As these, are plumpy, fluffy, full of flavour, not oily and had the right crisp on the outside and moist inside.

Mie Keriting P. Siantar, Pluit, Jakarta

The word Mie Keriting simply means Curly Noodles when literally translated into English. Here at Mie Keriting P. Siantar, a classic and old noodle shop offersa humble menu of various dishes with its main being their Classic Curly Noodles. Although it is quite far from the CBD, I would recommend it to anyone who would like to try an old classic Chinese Indonesian dish. I should say that the recipe has been brought down from generations as it has been opened since 1954.

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