• Friday, 21 June 2024

Weekend Recommendation: Chinese Culinary Hunting on Krendang, Glodok

Weekend Recommendation: Chinese Culinary Hunting on Krendang, Glodok
Bubur Pedas or Lat Moi from Singkawang, West Kalimantan. Photo source: Indonesia Kaya

SEAToday.com, Jakarta - Every part of the Glodok area network is always lively, either with transactions of traders or visitors munching on various delicacies. Not to mention the Krendang area which is situated just 1,8 km from the Glodok center. Krendang is mostly populated by Chinese-Peranakan from Singkawang, West Kalimantan. It offers distinctful cuisines of Singkawang and Pontianak. 

The culinary festival starts after sunset each day. The clash of spatula and wok is everywhere. You might mind about parking space because it is packed with people craving for food. For a first timer, you can choose to have a humble Kincipan. It is similar to kuey teow with a twist of katuk leaves usage. 

Another exciting dish you might try is Bubur Pedas (spiced porridge) or Lat Moi. Indonesians might be familiar with this dish because of its similarity with Bubur Tinutuan from Manado region.

Bubur pedas is a traditional porridge dish for the Malays both in Sambas, West Kalimantan in Indonesia and Sarawak in Malaysia. It is usually served during Ramadan after the Muslim ending their fast on the iftar time.

The porridge has deep umaminess from the broth and grated coconut and is incredibly fragrant. Thanks to kesum leaves which have a strong aroma. A number of vegetables, among others carrot, water spinach, fern leaf and its fiddleheads, long beans, bean sprouts, bamboo shoots and diced sweet potato are incorporated into the pot when the porridge is cooked. Both fern leaves and fiddleheads are the stars among vegetables. 

Don’t mind adding fried shallots, anchovy and peanuts to the porridge as it gives extra umaminess. Key lime juice, sweet soy sauce and sambal chili paste might be added as condiments.

For the sweet ending, you might not want to savour roti srikaya as signature from West Kalimantan. It is bread paired with greenish-golden colour jam with a rich eggy and savoury taste. If you don’t want to end it heavy, try tofu custard with ginger syrup, or soybean milk. (ALIF/DKD)

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