Indonesia is a country blessed with a rich variety of food, often using equally diverse spices. Almost everyone loves the scrumptious sate kambing (chops of tender goat meat grilled on a stick with sweet soy sauce and spices, served with peanut sauce) or martabak, both sweet and savoury (the soft fluffy texture of sweet martabak with melted chocolate and sesame seeds dripping from the sides, or the chewiness of juicy chicken and the crunchiness of green onions go perfectly well with the thick egg layers).
If you ever find yourself wandering in the capital, make sure to visit Sabang, one of Jakarta’s hottest culinary spots. Here, you are spoilt for choice when it comes to the most popular food eateries in town serving sate kambing.
Martabak is widely available, not only in Jakarta, but in most cities across Indonesia. It is a nice alternative to eating rice and makes us just as full.
But did you ever wonder about the preparation process of these two dishes before they are being served on your plate? This photo essay will give you a sneak peek into the kitchens where the culinary maestros magically transform the ingredients into the food we love.
Joglo Raya No 38
DKI Jakarta 11640