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Comes in Several Flavours and Sizes
Always given in pairs – male and female – the female Roti Buaya would usually be accompanied by a smaller sized Roti Buaya that represents the hatchling and to differentiate it from the male Roti Buaya. In the olden days, a Roti Buaya would customarily be void in taste. As time passes by, though, flavoured variants of the Roti Buaya have been introduced so that it could be eaten after the proceedings have ended, such as chocolate, cheese and jam.

Usually quite large in size – approximately the length of an adult’s arm – the modern day Roti Buaya now includes a smaller sized version that are packed separately akin to selling an individual bread. It can be consumed as a snack, although not all bakeries offer Roti Buaya as it would normally baked to order. You can now obtain Roti Buaya – complete with tray decorations and ribbons – at morning cake markets such as the likes of Senen or Blok M.

The Story behind The Gift 
What, then, is the philosophy that is embodied within the Roti Buaya? The Betawi people believe that the crocodile is a symbol of loyalty due to its practice of monogamy, and it is hoped the bride who receive the Roti Buaya will apply the same approach towards her marriage and be forever loyal to her other half. The crocodile is also seen as an animal abundant with patience – a trait desired to be carried on by the bride as she faces a new life with her husband-to-be that is sure to be filled with many obstacles.

Interestingly, besides the two aforementioned ideologies, the Roti Buaya that is present at a wedding could also be eaten or distributed to guests who are still single. It is meant to be a prayer for them so that they could find a life partner sharpish. However, back in the day, Roti Buaya were baked to be kept, not to be devoured. A Roti Buaya that is stored away and slowly ingested by maggots until it is finished off is believed to symbolise the love of a married couple that will last until death beckons.

Now, after understanding the philosophy behind Roti Buaya, would it still be relevant to call a man “lelaki buaya” – a “philanderer” in the English language – to describe someone who loves nothing more than to charm the opposite sex?

Also Read:
6 Soto Betawi Shops You Need to Visit
Never Miss Out on These 5 Delights at Jalan Sabang
Sate Taichan: A New Challenge for Spicy Food Lovers

The post Roti Buaya: A Wedding Gift That Means So Much More appeared first on Good Indonesian Food.

Ingredient Differences
Lotek is a Javanese dish that can be found from one end of the island to the other. It comprises steamed vegetables that are drenched in peanut sauce. The same goes for Gado-Gado, which also originated from the island of Java. Each region has its own variation, and despite their similar backgrounds, the non-identical attributes that set them apart do not only stop at their names, but also the ingredients that make them.

The contents of Lotek and Gado-Gado are more or less the same as they both contain steamed vegetables. However, there are a few veggies that are deemed compulsory in a Lotek, and they are spinach, long beans, peas and soybean leaves. On the other hand, there are a number of raw elements found in a Gado-Gado, such as cucumber, tomato and lemon basil, along with a handful of other components including boiled egg, boiled potato or corn. The concoction is then topped with Emping (gnetum gnemon seed crackers).

Good Body Weight Control
Dressing-wise, both may use peanut sauce, yet the type that is commonly applied to a Lotek contains kencur (aromatic ginger), which lends a more powerful aroma. Meanwhile, the peanut sauce for Gado-Gado is commonly made from ground peanuts that are grinded with a bit of water – a process that leads to its rather sticky texture. It does not require terasi (shrimp paste chilli sauce) or lime leaves to make it more savoury. Besides being eaten on its own like a salad, Gado-Gado and Lotek can also be accompanied by rice cakes, rice or noodles.

And then there is Pecel and Karedok – both very indistinguishable dishes. Pecel incorporates simpler ingredients compared to Lotek and Gado-Gado, while a Karedok only uses raw vegetables. The duo is also soaked in peanut sauce, yet they taste unlike one another due to the use of different condiments. Whatever its name, this wholesome treat is perfect for those who are following a diet regime.

The post Often Mistaken for Their Similarity, These are The Differences of Lotek and Gado-Gado appeared first on Good Indonesian Food.

Oftentimes Misunderstood
However, try visiting a shop that specialises in authentic Palembang food and you will come across a dish that you may have heard of before: Mi Celor (noodles in coconut milk and shrimp broth). A few people who are not in the know when it comes to this treat would be forgiven for assuming that the word “celor” is another way of saying “telor” (“egg”). And especially considering that eggs are part of the ingredients, one has grounds to make such a conclusion. Yet the true meaning of “celor” is not what most people think it is.

The word “celor” – or “celur” – means “seduh”, which roughly translates as “brew” in the English language. Compared to most noodle dishes from other parts of the country, such as Mie Jawa (Javanese noodle soups), the noodles in Mie Celor are not boiled along with its broth – they are washed down instead. The size of the noodles has more resemblance to Japanese udon – thick and large – than your regular small and thin Indonesian noodles. This is why a portion of Mie Celor tends to be smaller in proportions.

Rich in Flavour
Its soup is uniquely made from shrimp stock, which can either be in the form of ebi (dried shrimp) or freshly boiled shrimp with added coconut milk. This process produces a broth that is flavourful, savoury, and white-yellowish in colour. Compared to other topping-heavy noodles, Mie Celor is only served with bean sprouts, a boiled egg, and a sprinkle of fried shallots. The magical combination between the broth and the noodles, though, is enough to provide a remarkable sensation to our palates.

For those who would like to have a go at this treat, drop by Mie Celor 26 Ilir HM Syafei Z if you ever find yourself in Palembang or just head on over to Martabak Kari H. Abdoel Razak on Jalan Biak, Roxy in Jakarta. Enjoy!

The post Mi Celor: A Simple yet Flavoursome Palembang Delicacy appeared first on Good Indonesian Food.

It has its roots in the Patal Senayan area, where once upon a time there were three ordinary satay hawkers who eventually become popular Sate Taichan sellers even to this day. Their names are Bang Ocit, Bang Amir and Bang Heri, and their respective businesses are located not far away from one another. People have fallen in love with Sate Taichan for its unique flavour and distinctive seasonings, which explains the increase in the number of Sate Taichan vendors in town.

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The recipe for Sate Taichan was actually devised by a Japanese man who by coincidence stopped by at one of the aforementioned satay joints in Senayan. He coated the chicken meat with lime and salt, and then once grilled, they are served with sambal instead of peanut sauce or sweet soy sauce – methods to cook a satay unlike any other in Indonesia that you’ve ever seen or heard of. When the satay seller asked the Japanese national for the name of his peculiar skewered masterpiece, he replied “Sate Taichan”. And that is where its name was derived from.

While your common chicken satay would take a while to grill, Sate Taichan requires just three to five minutes of preparation time. Perhaps this is due to the thinner slices of chicken meat used. Despite the short cooking duration, its insides would still be fully cooked once the dish is ready. Its savoury taste comes from the lime and salt that are daubed on the satay. What makes it more interesting is the slosh of sambal ulek rawit (bird’s eye chilli paste sambal) that accompanies Sate Taichan, which offers a very different and very spicy sensation to one’s palate instead of the standard savouriness of peanut sauce or sweet soy sauce. You are able to ask for the seller to either dip the satay into the sambal or have them served separately.

These days, Sate Taichan is not just limited to using chicken meat or beef as a few purveyors have taken to serving shrimp, beef tongue, and squid variants of the dish. Besides satay, you could also try out Gultik (curry rice). No, it is not short for “Gulai Itik” (“duck curry”); instead, it refers to “Gulai Tikungan”, or “bend curry” in English. According to a Sate Taichan seller in Ampera, its name’s origins stemmed from the location of where it is sold, which is exactly on a bend. Unfortunately, the man did not know whether or not it is a branch opened by the celebrated Gultik place in Blok M.

One thing we do know, though, is that Sate Taichan has become a firm fixture worth celebrating in the culinary arena of Indonesia.

The post Sate Taichan, A New Challenge for Spicy Food Fans appeared first on Good Indonesian Food.