It is appropriately eaten by dipping the spring roll into the sambal. But spreading the sambal straight on to the spring rolls tastes lovelier and makes it has a glossy finish. Both sambals are soft, sweet-savory relishes that make them more delectable.
Among popular main course is Ayam Kecombrang (braised chicken with chilli torch ginger sambal), sits atop of traditional-style sleek plate. The chillies are unevenly broken, a quality that reminds me of traditional, homemade sambal. It is described as “spicy” food reflected on the dominating red color. But the spiciness is rather mild with a hint of sweetness in it. The fragrant is what attracts me the most. It exudes aromatic fragrant signifies complex usage of spices and herbs.
While the first main course utilizes plain plate to add attraction to the center, Rawon Iga Surabaya (black nut beef soup) plays differently.
Rawon Iga Surabaya, on the other hand, is the whole point of presentation. This is food that makes you don’t want to eat it because it looks beautiful. A big wooden bowl contains beef, mung bean sprout, and salted egg arrives with bowls of rice, sambal, and prawn cracker.
The earthenware jug acts as a centrepiece of this dish, adding even more traditional concept while the food is presciently traditional.
