Right at lunch hour, YogYES arrived at Warung Sate Kambing Tambak Segaran. The restaurant is easy to find; it is located at Brigjen Katamso Street 192, exactly next to Danamon Bank, only about 1 km from the Central Post Station. Most of the seats have been occupied though the restaurant has just opened, which means that it has got a lot of customers. At the front edge of the restaurant, the chef was busy in his kitchen; he is Wily the grandson of the Sate Buntel's creator. Wily is the successor of the second generation of Sate Buntel Jogja's owner or the third generation, when tracked back to its original first restaurant in Tambak Segaran, Solo. He continues running his mother's business, who had opened the sate restaurant in Jogja in 1987.

The bound between Solo and Jogja is not merely all about the original of Kasunanan (Monastry) Solo and Kasultanan (Kingdom) Yogyakarta which originated from the same Wangsa. Concerning the culinary, sate buntel which now operated in both cities also originated from the same owner, Lim Hwa Youe. Sixty five years ago, in 1948, Lim innovated a new way of serving sate. Unlike the common way, which serves sate in skewers, Lim minced the meats instead, and serving it by covering it in goat fat. The word buntel which means "to cover" becomes the name for his invention.

The idea of making sate buntel is smart and interesting, just like how most kawula alit (Javanese: common, humble folks) make use of simplicity into luxury. Like tengkleng which is made from the remaining meats sticking to the animal's bones turned into a delicious food, sate buntel is also made by using the hard meats covering the majority of a goat's anatomy. The parts are then properly minced into small pieces to get rid of the remaining muscles. The result is delicate meats, free of the distinctive aroma of a goat.

The long queue has not been able to bother the enthusiastic YogYES crews to have a try on the legendary, renowned culinary. The aroma of meat and spices being burnt spread to the whole room, keeping us awake while waiting for the orders to be served. It's time we were served well. Unlike the common way of eating sate, which requires us to bite the pieces of meat off from the stick, here we hadn't have to do so. Sate Buntel is served without any sticks; only two packages of sate which can be easily torn using a spoon. Served simply with cucumber and red onion dressing and accompanied by sambal (grilled chilli and spices), sate buntel is ready to keep our tongues wet. Another recipe which will certainly attract our appetite is the ketchup sauce with medium sweetness. This is a secret recipe made originally by the owner's family kept and being passed on to only the next generation.

Though specializing in sate buntel, the restaurant also provides other variants of goat meat, such as Gulai/Gule (a kind of curry) and Tengkleng (made of the remaining bones, with few meats sticking to them). We tried two of the gulai variants, namely Ordinary Meat Gulai and Marrow Gulai. Named 'ordinary', the gulai tasted special instead. Marrow Gulai tasted more challenging as it also looked smashed off nine goat's bones in yellowish gulai sauce, accompanied by a sate stick to pick the marrows and bones to suck. The delicate marrow quickly enters our mouth, forcing us to hurriedly pick the next bone as if we wouldn't want to miss the sensation of the marrow spraying inside our mouths.

After enjoying the meats, various drinks have been ready from ice tea, soda gembira (kind of drink made of syrup, milk and soda), to beer all ready to satisfy our thirst while not eliminating the memory of the exotic spices and the delicate goat meats. It's all over for the battle between the tongue against the various menus. The result is, you bet, the tongue surrenders.

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During Yogyakarta is known as the area with the flavors of the cuisine tends to sweet. However, in Yogyakarta there are several places to eat that serves dishes with a spicy taste to super spicy.

One of the places that serve food super spicy in Yogyakarta and worth the try is Sate Petir Mr. Nano.

Simple food stalls are located in the South Ring Road Yogyakarta, precisely in Hamlet Menayu, Village Tirtonirmolo, Kasihan, Bantul is serving satay with extra spicy flavor.

Sate goat in the stall actually almost the same with most satay in general. Goat meat is burnt on a fire and then served with soy sauce.


Petir Sate Pak Nano in South Ring Road Yogyakarta.
But what distinguishes the most is sliced ​​chili satay rawitnya very much, so it was great to be so spicy. In addition to pepper slices, soy disambal there is also a sliced ​​red onions, tomatoes, and cabbage.

There are other additional rare disambal satay sauce on a dish elsewhere, namely slices of orange leaves. Mutton taste tender, combined with the sweetness of soy sauce, and spicy chili. The taste is getting fresh with slices of orange leaves.

It said Mr. Nano (68), he started a business satay stall since 1984. Originally named man of the original Suitiyarno Patangpuluhan opened a shop in the area of ​​Yogyakarta, and in 2004 moved to the current place he occupied.


Lightning Sate Pak Nano in the hamlet Menayu, Village Tirtonirmolo, Kasihan, Bantul, Yogyakarta.
Mr. Nano's ability to process goat meat obtained from his grandfather and father. "My father used to Simbah and also selling satay. Even before jualanya still stained by being hit and around," said Mr. Nano.

Besides satay, food stall, visitors can book several other goats processed meat, such as tongseng, curry, satay klatak, and fried rice. Various preparations are also served with a spicy taste.

Tongseng is that too many menu ordered by the buyer. In addition to dominating the spicy flavor, the spices are also very pronounced.

Tongseng Mr. Nano cooked with curry sauce that is coupled with sliced ​​onions, cayenne pepper, sliced ​​tomatoes, cabbage, and soy sauce.

Tongseng in Lightning Sate Pak Nano, in the hamlet Menayu, Village Tirtonirmolo, Kasihan, Bantul, Yogyakarta.
Tongseng sauce is quite thick, blend of savory taste due to the use of coconut milk, sweet and spicy course.

Besides tongseng mutton, buyers can also order tongseng goat's head, kikil, offal, and goat brains.

Although it offers the sensation of the food was super spicy, in fact visitors can order the level of spiciness.

Naming the spiciness level was somewhat unique, ranging from early childhood level (After Early Childhood Education), play group, up to the level of professor.


Lightning Sate Pak Nano in the hamlet Menayu, Village Tirtonirmolo, Kasihan, Bantul, Yogyakarta.
"Here there was ever a message one serving tongseng and cabainya number reached 50 pieces. In the past also Dedy Corbuzier eat here, order some food and spent one tin of chili," said Mr. Nano.

Dedy Corbuzier addition, some celebrities also never eat at the diner Sate Lightning Mr. Nano, including Bondan Winarno.

When asked if the quality of its cuisine spicy going down when prices soar chili, Mr. Nani assured it will not happen. "It was a risk I was as a food vendor spicy chili when prices skyrocket," he said.

Associated with the name of that carried by the Petir satay stalls, it is because of the sate which he presented a very spicy gives sensation of the tongue like a thunderbolt. "For the name of Petir, the granting of customers," added Mr. Nano.

Petir Sate Pak Nano in South Ring Road Yogyakarta, precisely in the hamlet Menayu, Village Tirtonirmolo, Kasihan, Bantul, Yogyakarta.
Every day the diner is open from 12.00 and is usually around 18:00 wares are up.

For one serving tongseng mutton satay and costs Rp 20,000. As for the goat's head tongseng price starting from Rp 30,000 per portion. For those of you who claim to spicy food, mandatory food stalls visited this one.

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If you're one of noodle fans. During your stay in Jogja, you should come to Bakmi Shibishu eatery located on Bantul raya street No 106. This location is just only 5 minutes stroll from Malioboro, 500 meter southern side of Beteng Kulon. Don't be puzzled by its japanese name, this place is owned by purely a Jogja person and it has been being operated since 25 years ago. This place is more often visited compared to the surrounding eater.

Beside the crowd of this place, at first, i was quite confused with what i would discover in this place. This place is well-known as "mute noodle". Some fad thoughts came up concerning that name. At first, i thought it's due to the delish noodles provided there so that we'll not speak any words. Second thought, the seller is mute. However, when i ordered a portion of noodle to an old lady there, the second guess was somehow incorrect because the lady could speak. But eventually, i discovered that one of my guess was right, here is the complete story.

After ordering fried noodle, i also ordered hot tea as the complementer of my meal. During the time of waiting,i began to understand the reason why this place is called mute noodle. The fact is revealed, waiteress delivering the foods is mute and also one more person who blend the ingredients of noodle and the cooker are also mute during the course of cooking.

It' quite a long time until finally my food arrived. It' accepted though bearing in mind that this eatery only using a brazier with carbons to cook all the orders. During your time of waiting, hot tea would come earlier to accompany you. There, you're also given a tea pot to refill your glass. Beside different method of serving, the teaste of tea is very different compared to other tea. The first drink will give its own sensation.


After 20 minutes of waiting, finally my fried noodle delivered by the mute lady. The appearance of this fried noodle is pretty similar to other noodles. However, the color is a bit lighter. Most probably, it doesn't use much soy souce. The noodle comprises two kinds of main noodle. First, is yellow noodle and bihun (thin rice noodles). After that, it's complemented by small pieces of chicken and celery. The first bite made me lost my words. The ingredients included in this noodle so tasteful. At a glance, it's a bit too much but the next bites make it better.

On the dining table, we can also find chilies which are so delish once we plump it to the noodle. One of The most unforgettable parts of eating this noodle is the hot tea part. These Two indispensable parts are completing each others to make an unforgettable culinary tourism for you. In the end, I was quite happy that one of my two guess was right. Shibishu noodles truly made me lost my words for its great taste.

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Beringharjo Fried Rice, can now be found on Jalan Mataram, right of the third T-junction on the left side of the street leading to the historical market in Yogyakarta. Before the end of the year 2004, when the food stalls were still open in the area, the fried rice was found on the T-junction leading to Shopping area that now is changed into Taman Pintar, Taman Budaya Yogyakarta and the center of book shops.

This fried rice is worth trying because many people acknowledge its deliciousness since the owner started its business in 1960s. You do not have to wait for the menu to be served since the seller has cooked them in big portion. It starts open from 06:00p.m to 11:00p.m. with cross-legged and chairs seating arrangement.

Eating this fried rice, you feel like listening to a plate of story about Javanese-Chinese acculturation. Fried rice itself actually originated from China and immigrated to Indonesia. Initially, fried rice existed from Chinese tradition that prohibit throwing uneaten rice, so that the rice was processed using available ingredients such as onion, garlic, and ketchup. When Chinese people came to Indonesia, such a cuisine was known by Indonesians as well and started to mix with Indonesian cuisine.

The acculturation can be seen from the variation of fried rice, from chicken fried rice, seafood fried rice, mutton fried rice, and even pete (beans with pungent odor) fried rice as Indonesian special ingredient. The taste also varies; some accentuate the taste of garlic and some accentuate the taste of additional material such as chicken. Beringharjo Fried Rice chooses to cook chicken and pork fried rice.

Speaking of ketchup as one of the ingredients, it also keeps story about acculturation of Chinese people living in Java. Ketchup, actually was named kie tjap, is made of fermented fish concentrate. When Chinese people living in Java found that soybeans were cheaper than fish, the raw material of ketchup making was changed to soybeans. Consequently, it did not have fish taste; it only tasted sweet for sweet ketchup that is used to cook fried rice. Strong taste of garlic also becomes characteristic of Chinese cuisine.

Although there are many fried rice sellers, Beringharjo Fried Rice is still special. The process of cooking, for example, is in big portions. As much rice as half of a big rice basket can be cooked at once in a very big pan. The ingredients are very special since they have been mixed at home and ready to use.

Chicken or pork is added when the fried rice is on the plate. Besides, slices of fresh tomato, cabbage, celery, omelet or pickle are additional. Some customers even order one and a half or even two portions at once because of its deliciousness.

The taste is just right, not too sweet nor too salty. The aroma of garlic is not too strong yet tasty. Are you interested in tasting? You can have other menus such as fried noodle and pork cooked with ketchup that are not less delicious.

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Above is the lyrics of a song entitled "Kolam Susu" (literally translated as "Milk Pond") popularized by Koes Plus; a song which seems to perfectly describe Gunungkidul. Dry hills full of limestones are a common view covering the majority of the area. Still, it doesn't mean that the locals run out of ideas to survive. By planting cassava (Manihot utilissima) on the rocky land, Gunungkidul locals are able of harvesting the plants and processing them into a food known as thiwul. Brought all the way down from Brazil and introduced by the Portuguese to Indonesians back then in the 16th century, cassava has been proven to grow well in Gunungkidul's dry land.

Thiwul used to be the main food for Gunungkidul locals during Japan's colonization-it substituted rice, which were hardly accessible. When eaten, it will expand inside the stomach, making one eating it quickly feel full. It was a good thing, recalling that life was hard during the colonization era.

Today, thiwul is no longer a main food for Gunungkidul locals; its position has shifted into becoming traditional snack. One of the legendary thiwul seller is Tumirah. Yu Tum-that's how she is commonly called-has been selling thiwul for 28 years, since 1985. Began with selling from one village to another, Yu Tum-now reaching her eighties-has now had 3 counters managed by her children-in-law. Her central counter and kitchen is located at Jalan Pramuka no. 36, next to Wonosari's Village Hall. Moving away from its stigma as Japanese colonization food, thiwul has now being favored by tourists visiting Gunungkidul.

Thiwul Yu Tum is special, indeed. It has fine grounded gaplek (dried cassava), which, once cooked well, will taste smooth just like the texture of a bread. Also, Yu Tum adds brown sugar as sweetener, while grated coconut which accompanies it adds more to its taste. What a perfect combination! Thiwul can be eaten as snack, or to substitute rice-by eating it along with sambal (grounded chili and spices) and green chili soup. You can also order for gathot (another kind of processed cassava) and the unique fried grasshoppers menu as alternative options. Yu Tum has it all. Better still, you can also try thiwul in cheese and chocolate flavors-preorder first to have a try on them.

Thiwul is made by drying up cassava's tubers into gaplek (dried cassava), grounding it, and steaming it. Even until now, Yu Tum keeps on cooking thiwul using luweng (traditional hearth for cooking) and firewood, metal crocks, and cone bamboo steamers-characteristics of traditional Javanese kitchen now rarely found. She maintains it to preserve the taste of her thiwul. The cone bamboo steamers are used to mold thiwul in mountain shape. If you desire to take thiwul home as gifts, Yu Tum has also prepared besek (box made of bamboo) to wrap the mountain-shaped thiwul.

Apart from thiwul, Yu Tum also provides other variants of food made of processed cassava, such as gathot, cassava chips, and fried gethuk. You can also buy instant thiwul which you can steam at home yourself. Gunungkidul locals have proven their excellent skill in processing their land's harvest. Though their land is dry and hard to grow plants, they can still make delicious, nutritious foods.

Gunungkidul is definitely a paradise land; even wooden stick and rocks can be made into plants. We suspect that Yok Koeswoyo-the composer of the song "Kolam Susu"-had got his inspiration from Gunungkidul's thiwul.

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