Yap, pertanyaan saya adalah Apakah Pecel Ayam Itu Ada? (APA IA?)
Pecel, buat saya adalah makanan yang masuk pada "genre" yang sama
dengan gado-gado, ketoprak dan sayur-sayuran berbumbu kacang
lainnya. Pertama mendengar Pecel Lele.. yang kebayang adalah pecel
(madiun style) yang dimakan bersama lele goreng. Ternyata, salah!
Masalahnya, setahu saya hanya Pecel Lele saja makanan
bernama "pecel" tapi berada diluar 'genre pecel mainstream'. lain
dari itu, tidak ada.
Sesungguhnya, menurut hemat saya yang tidak terlalu hemat, Pecel
Lele lebih dekat ke masakan "cobek". Sambel diulek pada sebuah
cobek/cowet, lalu diatasnya ditumpangkan lauk yang ditekan sedikit
dengan ulekan agar terjadi blending. Lauknya bisa digoreng atau
dibakar. Dan kemudian kita mengenal "Cobek Gurame", atau "Cobek Ikan
Mas"
Maka kita kembali ke pertanyaan awal. Apakah pecel ayam itu ada?
Bukankah seharusnya ia lebih dikenal sebagai "cobek ayam"?
Di resto Payon ada sebuah menu berupa sambal yang diulek di sebuah
cobek, lalu diatasnya ditumpangkan nasi putih. Kemudian disandingkan
dengan ayam goreng atau empal. Menu ini namanya "Nasi Cobek",
bukan "Pecel Nasi".
Hmm.. jadi Apakah Pecel Ayam Itu Ada? Or is it truly a "Cobek Ayam"
in disguise? The truth.. is out there..
Wednesday, January 19, 2005
Senja di rumah Stroberi
Hari Minggu sore 31 Juli, menjelang jam 5, saya bersama Adi anak
STM (Si Tukang Masak) dan dua orang teman sampai di Rumah Stroberi,
kawasan Lembang Bandung. Disambut hangat oleh tante Widya, oom dan
dua putrinya (sebenernya yang disambut sih Adi.. kita mah cuma
kebagian 'hangat'nya aja :).
Yang terpikir pertama ketika tiba di tempat ini adalah.. "gua nggak
akan bilang-bilang sama siapa-siapa kalau tempat ini ada!!" Biar
tetap sepi dan nyaman :)
Tempatnya asik banget.. sebuah areal terbuka, tidak terlalu luas
dengan trap-trap tanah berumput hijau. Di dekat pelataran parkir,
digelar kebun stroberi.
Kami duduk-duduk di saung yang paling atas, bahkan lebih tinggi dari
rumah utama. Lumayan dingin sih, apalagi buat yang nggak biasa ngadem.
Salah satu signature dari Rumah Stroberi ini adalah jus stroberi. Ada
dua varian, dengan susu dan original. Jus original ini jujuuur
sekali.. Isinya adalah buah stroberi dan es, lalu diblender. Sudah,
itu saja. Walhasil, rasa asli stroberinya muncul dengan sangat
berhasil tanpa tertutup oleh rasa apapun.
Sambil menikmati minuman yang segar ini, saya membayangkan kembali ke
tempat ini untuk sekedar ngobrol berlama-lama atau membaca buku.
Mungkin tak hanya ditemani jus, tapi juga secangkir teh atau kopi
yang hangat.
Menjelang malam, lampu minyak dan obor dilapangan mulai dinyalakan.
Begitu pula lampu di dalam "rumah kaca" kebun stroberi..
Di langit, bulan purnama bersinar terang sekali.. Ahhh...
STM (Si Tukang Masak) dan dua orang teman sampai di Rumah Stroberi,
kawasan Lembang Bandung. Disambut hangat oleh tante Widya, oom dan
dua putrinya (sebenernya yang disambut sih Adi.. kita mah cuma
kebagian 'hangat'nya aja :).
Yang terpikir pertama ketika tiba di tempat ini adalah.. "gua nggak
akan bilang-bilang sama siapa-siapa kalau tempat ini ada!!" Biar
tetap sepi dan nyaman :)
Tempatnya asik banget.. sebuah areal terbuka, tidak terlalu luas
dengan trap-trap tanah berumput hijau. Di dekat pelataran parkir,
digelar kebun stroberi.
Kami duduk-duduk di saung yang paling atas, bahkan lebih tinggi dari
rumah utama. Lumayan dingin sih, apalagi buat yang nggak biasa ngadem.
Salah satu signature dari Rumah Stroberi ini adalah jus stroberi. Ada
dua varian, dengan susu dan original. Jus original ini jujuuur
sekali.. Isinya adalah buah stroberi dan es, lalu diblender. Sudah,
itu saja. Walhasil, rasa asli stroberinya muncul dengan sangat
berhasil tanpa tertutup oleh rasa apapun.
Sambil menikmati minuman yang segar ini, saya membayangkan kembali ke
tempat ini untuk sekedar ngobrol berlama-lama atau membaca buku.
Mungkin tak hanya ditemani jus, tapi juga secangkir teh atau kopi
yang hangat.
Menjelang malam, lampu minyak dan obor dilapangan mulai dinyalakan.
Begitu pula lampu di dalam "rumah kaca" kebun stroberi..
Di langit, bulan purnama bersinar terang sekali.. Ahhh...
Friday, October 8, 2004
Three Kings - Java, Toraja and Robusta
Definetley the three kings of coffee. At least that I knew of.
I tried this coffee in a good Monday morning in Bandung. It was raining last night and the chill of morning breeze was still around me. My friend brought his portable stove and a pan to my hotel room (strange, I have a house in Bandung but having a morning coffee in a hotel!). Then, a good coffee time surely followed.
How on earth you make a good cuppa? Depends on how you want it actually. If you wanna have a good cuppa of espresso (that tiny cup of good brew), you must have a good machine to come along with good bean and skilled operator. In a simpler way, if you want to have 'just cofee' or we call it here 'kopi tubruk' then all you need is a stove, a pan and good coffee powder.
You must know the character of water you use. That morning, I used tap water from the hotel sink. Sure, it has quite some mineral, hardness and so on. But I believe that it would be very subtle I hardly notice.
First you heat up the water up to near boiling point. When the first bubble arise from Rinse your cup (or mug) with portion of this hot water. Put a tablespoon of coffee and pour in the hot water. Wait a minute then stir.
The first, it was java. It was one of the best java I ever had. The aroma is just built nicely layer by layer but not too complicated. First a bit citrus then followed by other fruity aroma. The thick chocolaty flavour is there with no bitterness. The body is slightly thin but still there to feel. The finish is long and sweet. Very sweet. This coffe is a good pair of that traditional banana fritter and surely wakes up every senses. A nice cuppa to start a day.
Then I came to toraja. This is also an arabica bean therefore I expect slightly the same experience as java. Missed big. This cuppa is far more complex and heavy. The first aroma that strikes me is very thin chocolate followed by layers of spicy tones. The body is thicker than java and the acidity is more lively. By the time the cup getting colder, heaviness of the body added. The finish is clean and no sweetness lingers. A brisk and powerfull coffee. I believe that this cup will be a very good companion for afternoon snack or afterlunch drink.
As a comparison, the last cup, robusta. After that rich and complex aroma of toraja, the aroma of robusta is nothing to feel. A flat aroma and flavour. However, the body is there and this cup will be best as a base of other sweet drinks. Very sweet drink.. with milk..
I tried this coffee in a good Monday morning in Bandung. It was raining last night and the chill of morning breeze was still around me. My friend brought his portable stove and a pan to my hotel room (strange, I have a house in Bandung but having a morning coffee in a hotel!). Then, a good coffee time surely followed.
How on earth you make a good cuppa? Depends on how you want it actually. If you wanna have a good cuppa of espresso (that tiny cup of good brew), you must have a good machine to come along with good bean and skilled operator. In a simpler way, if you want to have 'just cofee' or we call it here 'kopi tubruk' then all you need is a stove, a pan and good coffee powder.
You must know the character of water you use. That morning, I used tap water from the hotel sink. Sure, it has quite some mineral, hardness and so on. But I believe that it would be very subtle I hardly notice.
First you heat up the water up to near boiling point. When the first bubble arise from Rinse your cup (or mug) with portion of this hot water. Put a tablespoon of coffee and pour in the hot water. Wait a minute then stir.
The first, it was java. It was one of the best java I ever had. The aroma is just built nicely layer by layer but not too complicated. First a bit citrus then followed by other fruity aroma. The thick chocolaty flavour is there with no bitterness. The body is slightly thin but still there to feel. The finish is long and sweet. Very sweet. This coffe is a good pair of that traditional banana fritter and surely wakes up every senses. A nice cuppa to start a day.
Then I came to toraja. This is also an arabica bean therefore I expect slightly the same experience as java. Missed big. This cuppa is far more complex and heavy. The first aroma that strikes me is very thin chocolate followed by layers of spicy tones. The body is thicker than java and the acidity is more lively. By the time the cup getting colder, heaviness of the body added. The finish is clean and no sweetness lingers. A brisk and powerfull coffee. I believe that this cup will be a very good companion for afternoon snack or afterlunch drink.
As a comparison, the last cup, robusta. After that rich and complex aroma of toraja, the aroma of robusta is nothing to feel. A flat aroma and flavour. However, the body is there and this cup will be best as a base of other sweet drinks. Very sweet drink.. with milk..