I’m always curious about some traditional foods that don’t make it to spotlight. I say this with a sympathy, though. We ordered some food being the best-seller dishes in this restaurant.
I had to raise an eyebrow over the presentation and wonder how in the world these dishes are not well-known. I must point out ayam masak air kelapa (fried chicken with coconut liquid). Technically, it is Padangnese’s ayam pop. However, with big wooden bowl, of course it becomes fine-dining dish. The flavor is humble. Don’t expect flavor crash or surprising taste, because it is not happening.
We had a large portion of bobor daun kelor. It is a ludicrously compelling combination of sweet and savory – mostly sweet. It is made of boiled moringa leaves with crumbly bits of dried shrimps that mustn’t be allowed to escape. It is served in a generous amount, put inside a green coconut. The best part is that the jelly-like coconut meat can be eaten together with the soup.
