oops, i still owe the last entry of our trip to jakarta… ari and i are in a crunch-time, finishing up a website for a client. this past week has been nothing but working… this weekend will not be much different. i will try to finish the last entry, though… i’ve started writing the entry, but the photo selection will take a while.
so, in the mean time, i leave you with Baso Tahu.
it’s a selection of steamed things: tofu, potatoes, boiled eggs, etc. the white-ish fluff on top of each pieces is mixture of mostly flour and (i think) a little bit of shrimp/meat/etc. the darker colored ones are Siomay — which i think consist of just that flour + shrimp/meat mixture. the concept is quite similar to dimsum, but each pieces is about 5 times larger than the dimsum pieces. and the taste is soooo different.
the way you eat it is by cutting the pieces into smaller, bite-size chunks. pour the special-made sambal kacang (peanut-chili sauce) on top of it. add sweet soy sauce and squirt some lime. i personally prefer lots and lots of soy sauce and only a bit little sambal kacang.
mix ’em up well… and eat it while it’s hot.
it’s my favorite food when i was a little kid. i grew up in Bandung, one of the cities in Indonesia. when i was younger, my family became a frequent visitor of a small Chinese restaurant. they sell this Baso Tahu (people in Jakarta called them Siomay Bandung). we couldn’t make them from scratch, so we always have to buy them in that restaurant. and i always wished we could go there everyday and eat their baso tahu…
it’s definitely something i miss in Singapore…