In my makan margin trips to Indonesia, we remarkable that one of a some-more renouned eating establishments is a warteg – a internal kopitiam, guy chye and zi burn case all rolled into one.
The name is a multiple of warung (small shop) and Tegal (a city in Java).
People group to a warteg when they know what they wish to eat or drink.
The menu is huge, and it has a shrill and accessible atmosphere.
Turns out, there is a common chronicle of this in Singapore.
Walking into Tok Tok took me behind to my highway trips in Java.
Indonesian food here need no longer be usually about nasi padang, satay, soto or even incorporate buntut (oxtail soup) anymore.
The small break arrangement and sequence counter, a colours, no-frills dais and list set-up all remind me of a warteg.
The usually disproportion is a menu – it is approach smaller though no reduction authentic.
The Nasi Campur Bali ($9.90) is Tok Tok’s signature rice set, and it looks positively alluring.
Soft rice is a bed for a telor balado (sambal egg), tempe orek (sweet and sharp tempe), stir-fried prolonged beans, beef satay, beef rendang, dendeng balado (spicy beef jerky), shredded duck and a dollop of sambal.
It is sweet, salty, spicy, crispy and totally aromatic.
It is tough to go wrong with this. At slightest one object will greatfully you.
They have a lovable small nasi lemak-like break container – a Nasi Jinggo ($3.90) – with glassy tempe, Balinese shredded chicken, shredded omelette, housemade sambal and rice, and a apportionment of boiled noodles.
The Mie Ayam Bakso ($8) will ambience plain and spicy.
The noodles are easily seasoned, and we ladle in a thriving volume of a sambal, toss it, afterwards assimilate it with shredded chicken, greens and a play of soup with stretch beef balls.
It is a morality that creates this plate moreish.
The Sate Ayam (chicken satay, 6 sticks for $5.80) has all a authentic touches in place, right down to a creamy, sharp peanut sauce, crispy shallots and any volume of kicap manis we want.
But a letdown was a chicken. It came firmer and drier than a ones we venerate in Jakarta, mostly due to supply peculiarity here.
They use uninformed kampung duck behind in Indonesia.
The Es Cendol Durian ($4.50) hits all a right notes, from soothing pandan jellies to honeyed and soothing red beans to swampy soothing ice with good-grade gula melaka and coconut milk.
The beating was a dollop of durian. It came solidified and iced, and that irritated me. It should have been creamy, cold and soft.
Tok Tok Indonesian Soup House
18, Ann Siang Road, #01-01
11am to 9pm daily
K.F. Seetoh, a owner of Makansutra, dabbles in travel food businesses like Food Markets and has his possess TV shows on cable. He publishes food guides and online content. He is also a creator of a World Street Food Congress. Follow him on Facebook, Twitter and Instagram.