It’s almost midnight in the month of Ramadhan. I just finished cooking sambal ampela for Sahoor, without ati because ati is for wimps. Come to think of it, ati is liver, but I don’t know what to call ampela in English. Let me Google that for a minute.
Aaaand I’m back. Apparently it’s called gizzard. It’s a digestive organ found in several species to aid in digestion, kind of like a second stomach containing a second pair of teeth for extra grinding. I have been eating gizzards practically since I was born (kidding), but I never knew what it actually is until now. Blame Indonesia’s education system!
Ok back to the topic we were discussing, I just made sambal ampela. I took a picture of it for bragging purposes, and it looks like this.
I’m not a good photographer, but from any angle that just won’t look good although taste wise I think it’s pretty damn awesome (might be kind of biased though). It made me think about many other amazing Indonesian dishes like sate, sate padang, rendang, Siomay, gudeg and most of them are goopy or… turd-colored. Presentation is never a dealbreaker here. We just ain’t shallow about food. We care about what’s inside rather than what it looks like from the outside.
Too bad the same thing doesn’t apply to ACTUAL PEOPLE. Lol
Peace out ✌
I am an avid fan of Indonesian Satay, especially the Chicken Satay. I can still remember vaguely the first time I tasted it. That precise moment, I knew I have found what I was looking for, a favorite food. What I had probably was not the best, but it’s still really good and irresistible.
In Jakarta, there are some popular Chicken Satay places to try. There’s Apotek Jaya (Apjay) and Sate Pak Muri (just across Rumah Sakit Pusat Pertamina, many people call it Sate RSPP) for example. Those two are good, but for me the one that’s really my all time favorite is the one in front of Graha Unilever (next to Kartika Chandra) on Jalan Gatot Subroto, under the crossing bridge. It’s nothing special, just like a common street vendor. It’s a one man business, just this one man behind his little food cart. The business doesn’t even have a name as far as I can recall. Not the best place when it comes to hygiene and the portion is not big. Let’s say it’s his effort to help his customer’s portion control. The secret is in its peanut sauce, it is to die for (my personal opinion). The chicken is not the best aka not A-Grade lean meat, but personally I think what matters most in a plate of Chicken Satay is not the meat, it’s the sauce.
So if you happen to be around Gatot Subroto and you feel like your stomach can get a little risky with probably some harmless germs, try the Chicken Satay. You won’t be sorry and if you are, I will happily finish it for you.