Hj. Tarmuji Stall..
The Stall's Sign Board..
The Place where 'Satay Kambing' was grilled..
Soto Ayam eat with Plain Rice
Soto Ayam
RM4.00
Soto ayam
Soto Ayam is a yellow spicy chicken soup with nasi empit (compressed rice that is then cut into small cakes) or ketupat or vermicelli or noodles, commonly found in Indonesia, Singapore and Malaysia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) are also added. Occasionally, people will add "koya", a powder of mixed fried garlic with prawn crackers or bitter Sambal (orange colored). Krupuk are a very common topping.
Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its delicious koya topping.
Different regions have their own variation of this dish, for instance:Soto is a common Indonesian soup infused with turmeric, and can be made with chicken, beef, or mutton. The version from Kudus, a Central Javanese town, is made of chicken.
* Banjar Soto
Banjar soto, spiced with lemongrass and sour hot sambal, accompanied with potato cakes.
* Kudus Soto
Medan soto, a milky chicken soto, with the chicken pieces fried before being mixed with the other ingredients.
* Betawi Soto
- Betawi soto, made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.
* Padang Soto
- Padang soto, a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).
* Makassar Soto
- Madura soto or soto Sulung/soto Ambengan, made with either chicken, beef or offal, in a yellowish transparent broth.
* Lamongan Soto
- Lamongan soto, a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto.
- Pekalongan soto or tauto Pekalongan, spiced with tauco (a fermented miso-like bean paste).
the 'sambal kecap Manis' sauce was pour on the 'satay kambing'
'Satay Kambing' served with 'sambal kecap Manis' sauce, fresh onion & salad..
RM0.65 per stick
Sate kambing
Sate Kambing is part of the cuisine of Indonesia. It is very popular in the country, especially in Java. Sate kambing is the Indonesian name for mutton satay, since it is made of goat meat. This food is made by roasting goat meat that has been mixed with seasoning. A set of Sate Kambing usually consists of the satay itself, complemented by a sauce made of soya sauce or peanut sauce. Some people eat it with rice while others prefer to eat it with traditional rice box named lontongor ketupat. In some areas sate kambing is sold together with another popular food named gule kambing (goat soup).
Sate can also be made by other meat e.g. meat of buffalo, chicken, fish, and others.
Other Menu at Hj. Tarmuji Stall..
Ayam Penyet
Ayam penyet: fried chicken (see ayam goreng), lightly smashed using a pestle in a mortar laced with sambal.
Pecel Lele
Pecel Lele is deep-fried local catfish served with sambal
Tahu tek
A dish containing cut-up fried tofu, boiled vegetables (mostly beansprouts), potatoes, drenched in a peanut-based sauce. The sauce has caramelized fermented shrimp pasted (petis), chili, and garlic.
Bakso
Bakso Solo: Bakso literally means meatballs, made of beef, and served in boiling hot soup with mung bean-thread noodles, green vegetables, shredded cabbage, and various sauces (chili, tomato). This version from Solo has super-sized meatballs, the size of tennis balls. Also known as Bakso Tenis. Bakso is a Chinese-influenced dish, but has become a popular snack throughout Indonesia.
Gado-gado
Gado-gado: Similar to pecel, but includes different vegetables as well as boiled egg slices and a garnish of fish/shrimp crackers and emping (Gnetum gnemon L. nut, flattened, dried, and fried into small thin crackers).
Nasi Kuning
Nasi kuning is similar to nasi rames or nasi campur, but the rice is cooked in coconut milk and colored bright yellow using turmeric.
Place: Satay Hj. Tarmuji
Price: ✩✩✩✩✩
Service: ✩✩✩✩
Food:✩✩✩✩✩
Overall Rating: ✩✩✩✩✩/✩✩✩✩✩
** this place just a Simple and Small Stall at the side of the Meru Road..
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More About Javanese Cuisine..
Sambal
- For the Indian dish, see Sambar (dish). For the ethnic group, see Sambal people. For the language family, see Sambalic languages.
A sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in theNetherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. It is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.
- Sambal terasi
- A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavor since terasi, is a more fermented shrimp paste than belacan. Red and green peppers,terasi, sugar, salt, lemon or lime juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded tomatoes. Popularly eaten raw.
- Sambal asam
- This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.
- Sambal kacang
- A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.
- Sambal bajak (badjak)
- Chili (or another kind of red pepper) fried with oil, garlic, terasi, candlenuts and other condiments. This is darker and richer in flavor than sambal asam.
- Sambal mangga
- Freshly ground sambal terasi with shredded young mango. This is a good accompaniment to seafood. Mangga means mango in Indonesian.
- Sambal lado ijo
- (Minangkabau for green sambal): a Padang, (West Sumatra) speciality- sambal is green (not the usual red)- made using green tomatoes, green chili, shallot, and spices. The sambal is stir fried.
- Sambal teri lado
- a Padang, (West Sumatra) speciality, sambal is made using chili pepper, tomato, shallot, spices, and mixed with salted ikan teri (anchovy). The sambal is stir fried and similar to Malay "sambal ikan"
- Sambal gandaria
- Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.
- Sambal daun mangga muda
- Freshly ground sambal terasi with very young mango leaves. Daun means leaves and muda means young in Indonesian.
- Sambal balado
- Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.
- Sambal tumis
- Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "stir fry". Often the cookig oil is re-mixed nt the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal sotong (squid) and sambal telur (egg).
- Sambal kemiri
- This is similar to sambal terasi with an addition of candlenuts.
- Sambal kecap manis
- Indonesian sweet soy sauce, chili, shallots and lime it has a chiefly sweet taste, as said by the Indonesian word manis which means 'sweet'.
- Sambal ulek (oelek)
- Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java. The Ulukan is a pestle shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root mortar (ulek-ulek) employed in a an ulek manner: a crushing and twisting motion (like using a traditional screw-driver to install a wood screw) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.
- Sambal setan
- A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "devil's sauce".
- Sambal Taliwang
- This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokia pepper is extracted, ground and pressed. This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.
- Sambal matah
- Raw shallot & lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, terasi shrimp paste, with a dash of lemon.
- Sambal dabu-dabu
- It comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, lime juice, shallots, chopped bird's eye chili, basil, vegetable oil, salt.
- Sambal petai
- A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ingredients.
- Nasi Bogana
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Nasi Bogana or Nasi Begana, pronounced as Nah-see Boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in Banana leaves and served with a variety of side dishes.(Winneke 2009)]This rice dish is a type of Nasi Rames or Nasi Campur, which is the term used for dishes that has rice and a variety of side dishes.Nasi Bogana is very popular in Indonesia and is sold all over the streets of Jakarta, the capital city of Indonesia, for 12.000 to 20.000 Rupiah each. It is sold in almost all Sundanese orJavanese restaurants and sometimes in Warungs or Wartegs, a traditional outdoor restaurant or café.It is also considered a convenient dish as it is wrapped in banana leaves and is usually ready to bring and eat anytime. It is also considered as a type of fast food where it is brought to workplaces to eat.
Nasi BoganaOpor AyamOpor ayam is a chicken curry from Indonesia, especially from Central Java. -
- Opor Ayam
- Tumpeng
Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat).Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes.
Tumpeng
Nasi Liwet
Nasi liwet is a kind of food from Solo, Central Java. As we know, rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk. This is a traditional Javanese way of cooking, from the past until now. In the past, the pan used for cooking was made of clay. The taste will be more delightful if it is cooked on a wood fire, but different regions have different ways of preparing it. Nasi liwet is usually served together with opor ayam (chicken in a mild white coconut milk based sauce), telur pindang (eggs boiled slowly with spices), and labu siam (chayote/choko) as the vegetable. Traditionally, it is served on a banana leaf or teakwood leaf. Frequently, people prefer teakwood leaves to plates, because of the fragrance of the leaf. It is believed that the fragrance will increase one's appetite. It also should be noted that nasi liwet complements (side dishes) always consist of coconut milk.In Solo, it is usually eaten for breakfast, but also for lunch. In Keprabon district, nasi liwet is only served at nighttime.
GudegGudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot,candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew. Gudeg is served with white rice, chicken, hard-boiled egg, tofuand/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek).There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter.
Gudeg
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