There were ten kinds of flavours: coconut, ginger & dark chocolate, white chocolate & macadamia, cranberry & white chocolate, milk chocolate praline, double chocolate & nuts, milk chocolate orange, dark chocolate chunk, and double chocolate chunk.
Chef Riri took the anpan to another level by adding jasmine tea and sesame. Chef Riri put a generous amount of homemade sweet red bean paste (anko) in each bread. The sweetness level of the anko was just right for me, but some of the red beans were still a little bit hard, maybe they should have been soaked longer or cooked longer. Overall, I love Chef Riri’s anpan, and it saved my tummy after a long flight.
A surprised gift from Riri: Black Sesame Cookies. It is a type of soft baked cookies; the softness level is just right. Riri spilled his secret baking recipe, he used cake flour instead of all purpose flour. Thatha likes black sesame more than white sesame, because black sesame has stronger nutty flavour. Black Sesame is called Kuro Goma in Japanese, and 黑芝麻 in Chinese. Thatha wanted to add Black Sesame Purin into Java Japa menu, but the cost will be too high. There are so many desserts can be made with black sesame, including: ice cream, mousse cake, madeleines, and so on.
I think Riri would love this black sesame macarons.
Fortuna is a Taiwanese restaurant that specialises in beef noodle. The owner is real Taiwanese, so the food is very authentic. I took my Taiwanese friends here, and they all said good. I have tried almost all of their menu, and I think they are all good.
Beef Noodle Soup 牛肉麵 – You may substitute the yellow egg noodle with bihun (thin rice noodle) or kwetiau (flat rice noodle).
Nasi Lo Ba 滷肉飯 (Braised Minced Meat with Rice) – Taiwanese most traditional rice dish. I’d like to try to make this dish one day using the recipe from Serious Eats.
Nasi Wu Siang Rou 滷味飯 (Chinese Five Spices with Rice)
Nasi Goreng Udang ala Taiwan 台式蝦仁炒飯 (Taiwanese Shrimp Fried Rice)
Kuotie Goreng (Sawi / Kucai) 鍋貼（大白菜／韭菜）Potstickers (Cabbage / Chive)
Ayam Goreng Katsu 炸雞排 (Fried Chicken)
If a picture speaks a thousand words, then let these pictures speak thousands of words.
Note taken from Thatha about Saudagar Kopi:
- Started in October 2013
- Owner is from Bandung
- The killer House Blend is a mix of Toraja Sapan, Padang, and Bali Natural
- Single origini: Silimakuta
- Round clock service
- Bakmi Koji Bakso Goreng – both the bakso goreng (fried meatball) and the mie ayam (chicken noodle) are homemade. They also produced homemade srikaya (coconut egg jam)
- Colenak Retro consists of three pieces of tape (cassava), topped with palm sugar. “Colenak” is another word for “tape bakar”
- They offer two types of pisang goreng (fried banana): Pisang Tempura and Pisang Aroma. I tried the Pisang Tempura, where they cut a banana into three wedges and deep fry it. One portion has six wedges, which means they used two bananas.
- Roti Bakar Baheula is kind of toast topped with condensed milk, margarin and sugar.
- The decorations displayed are also for sale. Very smart.
- Nearby coffee shops / cafe within walking distance: Oey Kopitiam, Rumate, Dr. Dre, Sabang 16, Eatology, Coffee World (inside Maxone Hotel)
Sabang 16 is famous for its kaya toast and local single origin coffee. The interior is quite interesting, a mixture of modern and oldies. There were collections of jokes on modern technology, as well as ancient housewares.
The first time I came here I ordered a cup of Kopi Tubruk made of Sidikalang coffee beans and Roti Srikaya Panggang.
The kaya toast looks very fluffy. I liked it.
However, the second time I came here with Riri, I was extremely disappointed. I wanted to order Ginger Tea, but it was out of stock. Then, I wanted to order its famous Kaya Toast, but they also didn’t have it.
My mum asked me to buy some snacks for her arisan gathering, and I bought one for myself. Kue Bugis is one of Indonesian traditional cake, which adds to the entry I posted earlier on Indonesian Traditional Cake. I picked this cake because it looks cute, and I had never tried it before. The cake is wrapped in banana leaf in the shape of cone, which looks like a mini version of Caffe The Tha’s Nasi Gurih.
Kue Bugis is made of glutinous rice flour and filled with coconut flakes that has been mixed with palm sugar.
This cake reminds me of another Indonesian traditional cake that looks like an ice cream cone called Clorot, which is hard to find. I went to Pasar Puri last week with Riri, but we didn’t find it. When I was a kid, my mum used to buy it from the wet market every Sunday morning. It’s fun to eat Clorot; you have to carefully unwrap the swirled coconut leaf (daun kelapa / janur).
The Mid Autumn Festival 中秋节 falls on September 8 this year. There is a tradition of gathering as family, enjoying full moon and eating mooncake on that day.
I saw this adorable elephant mooncake at Pacific Place Hong Kong.
There are two big categories of mooncake: baked and snowskin. Here is a general anatomy of baked mooncake.
Hello Kitty Mooncakes
Hello Kitty Baked Mooncake
Indonesian version of mooncake (kue bulan): pia or bakpia. There are differences between Indonesian mooncake and Chinese traditional mooncake:
- Fillings. Chinese traditional mooncake is filled with lotus seed paste, but it is more expensive and harder to find in Indonesia, so we replace it with variants of fillings: chocolate, cheese, durian, pineapple, cempedak (jackfruit) and many more.
- Crust. The chewy crust of Chinese traditional mooncake is made of alkali (lye) water, thick sugar syrup (maltose), flour and oil, while Indonesian mooncake only use flour, oil and sugar so that the texture is more similar to puff pastry.
- Color. The color of bakpia is white, but the traditional mooncake is reddish brown.
Other regions in Indonesia also has its own version of bakpia; for instance, Bali has Pia Legong, and Jogja has Bakpia Pathuk.