85th Story: My Lunchies

Recently i like to share my lunch, and this is some of my lunch...

corn soup, dragon fruit, and orange lime jus

Korean lunch

Chahan rice, salad and honey water

mexican lunch


So this is my lunch on several day, yes it tooks long process but yet you can manage what you eat...
Itadakimasuuu.....

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82nd Story:Yellow Soup Mushroom in a Pack

Who doesnt know Yellow soup or i can say Soto. Soto is famous Indonesian food, it have a very various name in every province in Indonesia. Lets take a look what wikipedia said about soto:

“Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is considered as Indonesian counterpart of chicken soup. Soto is a comforting soup, because it is always served warm with tender texture in most of Indonesian households, and naturally considered as Indonesian comfort food".

My Favorite is soto ceker, this serve with ceker (chicken feet), with lime juice, a bit soy sauce and sambal, yummy, it taste so good, because the chicken feet makes the broth is so delicious. But some time my mom serve us a soto betawi, that made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.

Sometime I just so lazy to go out to buy food outside when the whether so crazy, I always want a soup if whether getting cold. Then, I found this…Soto Jamur in a pack. Name Sotoji.

A portion of Sotoji

In this pack we can have a Rice Vermicelli (bihun), seasoning, and mushroom

So this is the review from me:

The broth is not as yellow the original one, but the taste has similarity of Soto. The noodle it self has a tender texture. And the most delicious is the fried mushroom that still crunch after cooked, it said its Tiram Mushroom. Don’t forget to add limejuice, cabbage and cabe rawit. It's so good to just eat up the sotoji without rice, maybe you can added chicken suwir or chicken feet.

As far as i taste, this quite good and easy to make, like other noodle. But It's so pity that you can't have it in mini market or store. It said its because this still home made industry. But still If you want to know more further about the Sotoji or order it, you can enter the website here. Still So simple isn't it...

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70th Story: Sindang Reret Menu

Still from the 69th Story post, This is what we eat @Sindang Reret, a Restaurant near Ciwidey, 27 km from bandung, there is a lot of menu, but i just take this 3 menu, because i am so starving...

1st take...

Roasted Chiken, Yumm..yumm, but hard to eat..


This is Karedok, a raw vegetable salad from West Java, Indonesia. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant.
Yummier than Roasted Chiken, i love this one...



Lemon Ice Tea... Sluruuppp...

There is something special from this place, the sambal so WOW...u should try, but not to much okay, because its da** hot!

Hope you like this post

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66th Story: Old Town Story Goes

The Jakarta History Museum (Indonesian: Museum Sejarah Jakarta), which is also known as Fatahillah Museum or Batavia Museum, is located in the Old Town of Jakarta, Indonesia. The building was built in 1710 as the Stadhuis (city hall) of Batavia.^[2] Jakarta History Museum, opened in 1974, displays objects from the prehistoric times of the city, the founding of Jayakarta in 1527, and through Dutch colonization from the 16^th century onwards until Indonesia’s Independence in 1945. (Wikipedia).

It’s very hot day that moment, so we decided to go with Trans Jakarta, and left my motor at Blok M Parking Lot. Actually, I want to learn how to take photo with model in it, so I have my friend Sato Sarai with me, if u wonders, she’s not Jap actually, she is Sudanese. But when I got there, I said WOW, I struck when I see it’s so different from what I’ve seen 6 years ago (yeah no wonder). Its so crowd, and so much people comes for just sightseeing, riding bicycle, food travel, capture a moment, and others...

This is Sato Sarai

And I failed to take a lot of snap picture that day, but I got more than that, yes, it’s a beautiful day to spend I am telling you. That’s enough chat, and so here is what I’ve got that day…

Onthel with many colors, u can ride it for only Rp.10.000,-/30 minutes


Kuda lumping, this two man is "possessed" dancer is performing the dance in trance conditions, they can display unusual abilities, such as eating glass and resistance of whipping, i will post about this tradition dance in other time.


Uwww.. I always hate if the place for praying, have a samee place with toilets, for me its gross.



A lot of accessories here, specially bracelet...


Yeahh... Marketing Your self!!!:4 thumbs:


All fried snack here...

Uwm, maybe the owner its from Malang...AREMA

Well its not all from my post, but, Hooaamm...I better be sleeping, this morning i must attend a class...C yaa...

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60th Story: Karedok Leunca - Indonesian Culinary

The ingredients for this culinary is red chili and rawit chili, terasi (dried shrimp paste), kemangi (lemon basil) leaves, salt, and tomato

This is one of Indonesian culinary, Karedok Leunca Its Sudanese culinary. The taste it’s so spicy (red chili added) and also its bitter (cause the Leunca), for me its so good, delicious...Usually sundanese eat karedok leunca with rice, krupuk, tempe, and salty fish (ikan asin).

Leunca/Solanum nigrum or also known as European Black Nightshade has many efficacies like, Analgesic, Anti Inflammatory and Antibacterial.

This is several culinary usages in many countries:

In India, the berries are casually grown and eaten; but not cultivated for commercial use.

In Ethiopia, the ripe berries are picked and eaten by children in normal times, they cook the leaves in salty water and consumed like any other vegetable.

In South Africa, the very ripe and hand-selected fruit is cooked into a beautiful but quite runny purple jam

In Greece the leaves are one of the ingredients included in the salad of boiled greens known as horta.

(source:wikipedia)

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