Hola! So, I'm still in Temanggung, Central Java, Indonesia right now. Today, because I have a day off, I decided to take my friend around the city. Temanggung is known for its beautiful scenery, with two mountains, and a large area of tobacco fields.
And we found this restaurant. "Menu Spesial: Ikan Hiu Jawa". Well, in Indonesia, hiu jawa means "Javanese Shark". I'm really curious about this menu. Moreover, the shark trade is illegal in Indonesia.
We ordered one Javanese Shark with Sweet and Sour Sauce, Fried Mushroom, Javanese Shark Meatball, Goat Milk, Iced Lemon, and the traditional beverage Wedang Uwuh. Of course, we also ordered two portions of white rice.
THE JAVANESE SHARK
When it comes to our table, I knew right away that it wasn't a shark. I mean, look at the tail. My friend said it looks like a catfish. But I said no. As a Prince of Namazu, I know exactly how my fishes look like.
It's a pangasius, or we called it Ikan Patin. Yeah, it's still in the same family with shark catfish, but I think it's different with shark or catfish. It's a "small shark" that is native to fresh water in South and Southeast Asia.
The taste is good. The meat is a little bit red, mild, and creamy. But sometimes, it smells fishy. The sauce was good, but not special.
Sauce Recipe
Ingredient:
- 4 cloves of garlic, finely chopped
- 1/4 carrot, cut into matchsticks
- 1/4 pineapple, cut
- 1 tomato, remove the contents cut into pieces
- 1 piece of ginger, cut into match
- 1/2 onion, cut into large pieces
- 5 tbsp tomato sauce
- 2 tbsp chili sauce
- Pepper powder, sugar, salt, and powdered broth (to taste)
- Enough water
- 1 tablespoon cornstarch
- 50 ml of water
- Dilute flour, set aside
How to make:
- Fry the garlic, onion, and ginger until fragrant, add the carrot stir fry until wilted. add a little water add tomato sauce, chili sauce, pepper powder, salt, stock powder, and sugar to taste
- Add pineapple and tomatoes, mix well. Add 2 tablespoons cornstarch solution, stir well until boiling and cooking. Pour the sauce over the fried fish
- Done and serve it.
THE MEATBALL
I don't really like it. It's too light and nothing special about it. The taste is like a chicken meatball. So I don't think they use a big amount of pangasius in this meatball.
Well, but this menu is super cheap. I have no right to complain lol. What do you expect from a $0,70 meatball?
THE SNACK
They use Pleurotus ostreatus, or we knew it as the oyster mushroom. Overall, this is the best menu in here. It's tasty, savory, and delicious. The crisp was good.
RECIPE
Ingredients:
Crispy flour ingredients
- 125 grams of wheat flour
- 25 grams of cornstarch
- 1 tsp garlic powder
- 1.5 tsp grams
- 1 tsp broth powder
- 1/2 tsp pepper powder
- 1/2 tsp paprika or chili powder
Ingredients- 1 pack of oyster mushrooms
- 1 recipe for crispy flour for dry ingredients
- 6-8 tablespoons of crispy flour, thicken with water for wet dough
How To Make:
- Clean the mushrooms by wiping them with a damp cloth. It can also be washed and then squeezed to dry. Shredded, set aside.
- Mix all the crispy flour ingredients for the wet dough, mix well. Set aside.
- Dip the mushrooms into the wet mixture, then roll them into the dry ingredients while pinching.
- Heat the oil, fry the mushrooms over medium heat until golden brown. Drain well.
- Serve the crispy mushrooms with seasonings or dip into the chili sauce.
BEVERAGES
We ordered three kinds of beverages: ice lemon, goat milk, and Wedang Secang. I believe that you already know how to make ice lemon, and how to get goat milk. This is my first time drunk goat milk. It tastes like regular milk but is saltier.
So let's move to Wedang Secang. It was my favorite traditional beverage ever. Some people might be known as Wedang Uwuh. But I prefer to call it Wedang Secang. It's the same.
Wedang Secang is a drink with ingredients in the form of leaves similar to garbage. In Javanese, wedang means brewed drink, while uwuh means garbage. Wedang uwuh served hot or warm has a sweet and spicy taste with bright red color and fragrant aroma.
There are several benefits of wedang uwuh. This drink can be used as an antioxidant, anti-inflammatory, stabilize hemoglobin, relieve cough and sore throat due to cold weather, antimicrobial, anti-allergic, increase libido, maintain heart health, stabilize blood sugar, reduce the risk of cancer, overcome bacterial and fungal infections, and many more. again. Amazing, right?
RECIPE
Ingredients:
- Ginger
- Clove or Clove Stem
- Clove Leaf
- Dried Cinnamon Leaves
- Dried Nutmeg Leaves
- Secang (Caesalpinia sappan L.) Wood Shavings
- Rock sugar
How to make:
- Burn the ginger, then beat until flat.
- Boil water, boil the ginger until the juice comes out.
- Enter the cloves/cloves stem, clove leaves, cinnamon leaves, nutmeg leaves, sappan wood shavings. Boiled until boiling.
- Turn off the stove. Let stand the solution until it changes color to brick red.
- Add rock sugar. Serve in a glass without filtering.
This drink can last up to 3-5 days in the refrigerator.
That's it! Hope you enjoy my recipes! Anyway, my recipes have nothing to do with the food I'm reviewing. I think mine is better. Enjoy your day!
I took these photos with Infinix Hot 9