Depot Gudeg Bu Har & Mie Kluntung Pak Yanto
|Depot Gudeg Bu Har - Surabaya|
Di Daerah jalan Prof Dr Moestopo (sering disebut Dharmahusada belakang) satu lajur jalan dengan bu Rudy, bu Indra, bu Cokro dan paguyuban ibu-ibu pengelola restoran lainnya, ada satu lagi ibu yang cukup kesohor, Gudeg Bu Har.
Gudeg ini pusatnya ada di jalan Pasar Besar dan cukup terkenal. Cita rasanya beda dengan kebanyakan Gudeg yang manis dan eneg, di sini resep gudegnya menyesuaikan dengan selera Surabaya yang lebih menyukai hidangan asin dan kaya rempah.
Prof Dr Moestopo street is quite famous for it's Indonesian food, one of them is Gudeg Bu Har, which is in the same street with some of the other famous madams of Indonesian Restaurants, the duo of Shrimp Rice proprietor Bu Rudy & Bu Indra and also Bu Cokro.
This place is Gudeg Bu Har, which provide a Surabaya take on Gudeg, which is usually a Jogjakarta staple, which is famous for it's rather sweet taste, and that's the way Gudeg usually is. But this particular dish is not as sweet as it's Jogjakarta counterpart.
in case you're wondering what's Gudeg, here's a short explanation :
Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg 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 reddish brown color to the dish. It is also called Green Jack Fruit Sweet Stew.
Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambal goreng krecek).
There are several types of gudeg; dry, wet, Yogyakarta style, Solo style 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 most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves. Solo gudeg from the city of Surakarta and is more watery and soupy with lots of coconut milk and whitish in color because teak leaves are generally not added. The East-Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta-style gudeg (which is sweeter).
Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace).
|Gudeg Bu Har - Nasi Gudeg Pecel|
|Depot Mie Kluntung Kapasan Pak Yanto - Mie Goreng Jawa|
Bakmi Kluntung is a Javanese style noodle, also known as Bakmi Jawa, here's a description of it, translated from Wikipedia(http://id.wikipedia.org/wiki/Bakmi_Jawa)
Bakmi Jawa or Mie Jawa is a boiled noodle (Bakmi Godhog) which is cooked using seasonings from java. Most of Noodle in Java is Noodle soup, hence in overseas (Malaysia and Singapore) this noodle is known as Mee Rebus, which is a fried noodle variation of Bakmi Jawa.
This noodle is cooked on clay cooker (anglo) and using charcoal. Because they usually cater to many people, it's usually not cooked in one process on a big wok, instead it's mixed with a prepared ingredients then cooked in small wok. Another signature of it is that it contain shredded chicken meat and egg.
Taste : 4 / 5
Atmosphere : 1 / 5
Service : 2 / 5
Value : 3 / 5
Gudeg Bu Har
Jl. Prof Dr. Moestopo
Jl Pasar Besar Wetan 1 SURABAYA