Bandung: Iga Bakar Si Jangkung

Bandung: Iga Bakar Si Jangkung

Iga Bakar Si Jangkung

Warungs SERIES | BANDUNG | JAVA

One of the busiest place in town, addressed in Jl. Cipaganti No. 75B, Bandung, West Java.

Pak Jangkung is the man behind the meat here. He’s someone that personifies the spirit of Sunda.

  The ribs disappear in minutes.

Beginning his career in the hotel industry in Bali, he started out with the ripper of recipe for ribs, but it was more Jogja-style than Sundanese. He juiced it up a little and it was so good that a warung in Bandung was born off the back of it. Soon you couldn’t get a seat, let alone a table, at his little rib shack, so he did what anyone with a sell-out winning dish might do: he opened a second warung. And then third. Thousands of plates later, he’s now at the helm of his own mini-rib empire in Bandung.

The place is a little dark, there’s not a spare seat in sight. But if the locals will brave a monsoonal downpour to eat the food, you know you’re in the right place. The best part is that the air is filled with one of favourite smells: the heady scent of barbequing meat.

OPEN 12.00PM-8.00PM
Jl. Cipaganti No.75G, Pasteur, Kec. Sukajadi, Kota Bandung, Jawa Barat 40161

THE SCENT OF BARBECUE

FRESH INGREDIENTS

FINGER-LICKING GOOD

Served in big clay bowls, the iga bakar (braised short ribs) arrives sizzling hot, sauce spitting. It’s falling-off-the-bone, finger-licking good. The ribs are dark and caramelised, with the cumin-spiked sweet soy sauce providing the perfect sticky foil to the white pepper and chilli kick. The happy silence of eating something so good that conversation is forgotten in favour of the food. The ribs disappear in minutes.

Sambal Hijau

Sambal Hijau

Sambal Hijau

Indonesian green chili “salsa”

A taste of West Sumatra

Limes, lemons and bright green chilies give this wonderfully spicy dish its name.

The secret ingredient though is the dried fish, just jumping the flavour up a level into that exquisite sharp, salty, citrusy tang.

We serve this with our Balinese Bebek Goreng (Balinese Crispy Duck – Check my recipe here) at our restaurant Hujan Locale in Ubud.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 500 gr big green chilli
  • 100gr shallot
  • 80gr garlic
  • 20gr dried fish
  • 5 lime leaf
  • 3 lemo juice (or lime)
  • salt to taste

 

Method

Deseed the big green chilli, keep the seed aside. Cut each shallot and garlic into 2 pieces – mix half amount with green chilli and mix other half with green chilli’s seeds and lime leaves. Sautee each mix separately until soft, lift and allow to cool in a separate bowl.

Roughly pound the green chilli mix, set aside.
Finely blend the green chilli seeds mix, set aside.
Finely pound the dried fish, set aside.

Mix all in the bowl, seasoning with lemo juice and salt.

Sambal Kecap

Sambal Kecap

Sambal Kecap

Everyday taste of Bali

Everyday Taste of Bali

When you just want that sweet reminder of Balinese food, whip yourself up a Sambal Kecap to drizzle on steamed vegetables, over rice or even on a hamburger. The green chili kick, tempered by the sweetness of the soy sauce will bring the essence of Bali right back! You will find this condiment in each of restaurants, you really can’t serve Indonesian food without it.

Try it with my “Jimbaran Style” recipes:
Grilled fish or grilled squid

Will Meyrick

portion

minutes

Summary

Ingredients
  • 1 piece shallot, peeled and diced
  • 1/2 cup small green chillies, chopped
  • 1 cup sweet soy sauce
  • 1 lime, juiced

 

Method

Simply combine the chopped chillies, soy sauce and lime juice together. This can be kept in airtight container in the refrigeration for several days to use as desired.

Sambal Matah

Sambal Matah

Sambal Matah

Balinese spice ‘dip’ with lemongrass and lime

From Bali with spices

This super straightforward dish contains coconut oil, chilies, lemongrass, limes and the kicker shrimp paste that adds an exquisite salt sour taste to the mix. We serve it with our Salt Baked Fish at Hujan Locale but you can try out this quick recipe and serve with grilled meats, steamed fish or fluffy squares of fried tofu.

This Sambal is also famous at Mama San and Sarong, where I serve it on top of our betel leaves.

Try it with my “Jimbaran Style Grilled Fish” recipe or my “Salt Grilled Snapper”

Will Meyrick

portion

minutes

Summary

Ingredients

  • 8 pieces shallots
  • 2 stalks lemongrass
  • 3 pieces red birds eye chilli, seeds intact
  • 1/2 teaspoon dried shrimp paste
  • 3 pieces Balinese lime, juiced
  • 2 tablespoons coconut oil

 

Method
Finely chop shallots, lemongrass and chillies.
Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
Use your fingertips to lightly mix together with the oil. Serve immediately.

Pork Satay Balinese Style

Pork Satay Balinese Style

Pork Satay Balinese Style

Sate babi bumbu merah

An unmissable culinary specialty from Bali to try at home

Marinated meat threaded onto bamboo skewers and grilled over hot coals, with a sumptuous caramelized appearance; is definitely a perfect description of Sate Babi /pork satay in Bali.

Today I try to recreate this famous Balinese dish after tasting one of the best pork satay in Warung Putri.

Tip: if you want to get a lot of fat, use the neck or belly parts as it has a lot of fat content. Pour a little bit of oil on the skewers, mix it all around, and cook it slowly on the grill. After all sets, serve it with some sliced shallots, chilli, and a squeeze of kaffir lime.

Will Meyrick

portions

minutes

Summary

Main Ingredients
  • 1 cup pork neck, pork belly and pork belly fat, cubed
  • 3 tablespoons palm sugar, grated
  • 1 teaspoon salt
  • 3 tablespoons bumbu merah (see sub recipe)
  • ½ cup oil
  • Bamboo skewers
  • 1 tablespoon shallot, sliced (as desired)
  • 1piece small red chilli, sliced (as desired)
  • 1 piece kaffir lime, halved

 

  • 3 pieces small red chilli
  • 7 pieces big red chilli
  • 2 bulbs garlic, peeled
  • 2 pieces shallot
  • 2 tablespoons coriander seeds
>>> Alternate recipe

Garnish

shallot slices
red bird eye chilli slices
kaffir lime halved

Step by Step Instructions

step 1 : bumbu merah

For the Bumbu Merah ingredients, pound or blend until almost fine.

step 2 : marinade

Grate the palm sugar, salt, bumbu merah and add in cubed pork meat and pork fat on a plate and mix all together. Marinate for 5 hours in the fridge.

step 3 : skewing

After that, take out the marinated pork from the fridge, drizzle with some oil and mix well. Take one piece of pork and another piece of fat and skew onto the bamboo skewer. * Repeat the process 4 (four) times per skewer until all marinated pork finish.

step 4 : grilling

Get your barbeque/charcoal grill hot, then place the pork satay neatly on top of the hot embers, turn it frequently until the satay is cooked and slightly charred on the edge.

step 5 : serving

Take off the heat. Serve with shallot slices, red bird eye chilli slices and kaffir lime on the side.

Selamat Makan

Bon appetit!