Nasi Kuning & Uduk Lilis Gajahmada 18 - Pontianak, Indonesia
Today is our last morning in Pontianak. I have ordered some ang tho kue 潮州紅桃粿 (Teocheow red peach cake). Cake is probably not the most suitable translation for ang tho kue. Because when you heard of cake, we think of the cake made of flour and egg. While this 粿 is usually used to described items made of rice flour or glutinous rice flour. Perhaps kue would be more appropriate than cake. 😀
Ang tho kue nowadays are used mostly for offerings. In my family, they are used for my grandparents anniversary or for Chinese New Year offerings to my grandparents. Growing up, my mom used to make these for snack. It's time consuming so some households these days outsource these items to professionals.
Before I ventured too much out of the line, I needed to go to Gajah Mada alley no 18 to pick up my order of ang tho kue. So we decided to have breakfast there instead. Almost across from my pick up place was a restaurant selling nasi uduk and nasi kuning. We ordered one each for comparison.
The nasi uduk was made with coconut milk so it had a rich savory flavor. The nasi kuning had a more subtle taste. Its yellow color comes from turmeric. Our orders were the combo plate. Each plate came with fried chicken, fried tempeh and fried tofu along with salad,sambal and kerupuk. Most of Indonesian dishes come with kerupuk or option to have kerupuk. Kerupuk for Indonesians is like chips for Westeners. It gives texture to the food.
One could also pick what they want with their rice. Either leave out the chicken for an economy version or extra dishes for a more extravagant meal.
Total IDR 55,000 (USD 3.46).
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