Tag : Keseharian, Wisata Kuliner - Asep Haryono | Why Bakso Holds a Special Place in the Heart of Indonesians - Powered by Blogger

If you ask any Indonesian what comfort food means to them, chances are you’ll hear the word Bakso. This humble meatball soup is not just a dish it’s an experience, a memory, and in many ways, a symbol of togetherness. From roadside carts to upscale restaurants, bakso is everywhere, and each bite tells a story about Indonesia’s culture, warmth, and love for simple yet hearty food

The Origins of Bakso: From Chinese Roots to Indonesian Street Icon
If you’ve ever had a steaming bowl of bakso, you know it’s more than just food it’s comfort in a bowl. But did you know that bakso, one of Indonesia’s most phenomenal street foods, actually has a story that stretches beyond the archipelago?

A Touch of Chinese Cuisine
The name bakso itself gives away part of the secret. It comes from the Hokkien Chinese language: bak means “meat” and so means “flour.” In Chinese cooking, meatballs made from ground meat mixed with starch or flour have been around for centuries. They’re springy, chewy, and often served in broth sound familiar?

When Chinese immigrants came to Indonesia hundreds of years ago, they brought along these food traditions. But what happened next is the beautiful part: Indonesians took the concept and gave it a whole new identity.

The Indonesian Twist
Here’s where bakso really became ours. Instead of sticking to the original Chinese-style meatballs, Indonesians added their own flavors and creativity: • A lighter, fragrant broth seasoned with local spices. • Condiments like sambal, sweet soy sauce (kecap manis), and lime all very Indonesian. • A mix of noodles, fried tofu, crispy crackers (kerupuk), and sometimes even wontons.

Over time, bakso grew into something uniquely Indonesian, no longer “just” Chinese meatballs, but a dish with its own soul.

From Street Carts to National Icon
By the 20th century, bakso was everywhere. Vendors with their gerobak bakso (meatball carts) became a daily sight in neighborhoods across the country. Who doesn’t know that signature ting-ting sound when a seller taps the bowls to let you know he’s passing by? It’s practically part of Indonesia’s street soundtrack.

Bakso evolved even more: giant bakso beranak, crunchy bakso Malang, tendon-packed bakso urat, and so many other creative versions popped up. Each region added its own flair, but the heart of bakso remained the same warm, simple, and deeply satisfying.

A Dish We Call Our Own Yes, bakso’s ancestor might have come from Chinese cuisine, but the dish as we know it today belongs to Indonesia. It’s not just about flavor anymore it’s about childhood memories, togetherness, and a sense of home. That’s why Indonesians abroad often crave bakso the most; it’s like bringing a little piece of Indonesia wherever you are.

So next time you sit down with a bowl of bakso, remember: you’re not just eating meatballs. You’re enjoying a dish with a long journey, shaped by history, enriched by culture, and loved by millions.

A Brief History of Bakso
Bakso is thought to have originated from Chinese meatball soup traditions, but Indonesians have made it uniquely their own. The word bakso comes from the Hokkien language: bak meaning "meat" and so meaning "flour." Over time, bakso became deeply integrated into Indonesian cuisine, with countless variations popping up in every corner of the country.

What Makes Bakso So Special?

1. Affordability & Accessibility Bakso is the ultimate democratic food. Whether you’re a student on a budget or a businessman taking a lunch break, bakso is always within reach. Street vendors (often with pushcarts and the familiar “ting-ting” bowl sound) make it easy for everyone to grab a warm bowl.

 

2. Customizable Flavors Some like it spicy with sambal, others prefer a cleaner broth with just a squeeze of lime. You can add noodles, fried tofu, or crispy crackers everyone has their own style. That versatility makes bakso feel personal. 3. Nostalgia Factor For many Indonesians, bakso is tied to childhood memories: waiting after school for a steaming bowl from the street vendor, or enjoying it during family gatherings. It’s comfort food at its finest.

The Bakso Experience
A typical bakso bowl consists of springy beef meatballs, a clear yet flavorful broth, noodles (egg noodles, vermicelli, or both), fried shallots, celery, and condiments galore. The beauty is in the ritual you season it your way. Do you drench it in sweet soy sauce? Or go heavy with chili? There’s no wrong answer.

Regional Variations
Indonesia is huge, so naturally bakso takes on different personalities:

• Bakso Malang: Comes with fried wontons, tofu, and crispy extras. Crunch lovers rejoice!

 

• Bakso Solo: Known for its light, clean broth and tender meatballs.

 

• Bakso Urat: Meatballs filled with chewy tendons perfect for those who like texture.

 

• Bakso Beranak: Giant meatballs stuffed with smaller ones inside yes, it’s as dramatic as it sounds.

 

Why Indonesians Love Bakso Beyond the Taste
It’s not just about the food. Bakso represents connection. Street vendors know their customers by face, and families bond over a shared bowl. It’s affordable, adaptable, and always there like a good friend.

In Indonesian pop culture, bakso is even referenced in songs, memes, and movies. For locals abroad, it’s one of the dishes they crave most. It’s not just soup; it’s a piece of home.


You can read  :  Pentol Kuah Atau Pentol Bakar ?


A Dish That Unites
Indonesia is a diverse nation with many cuisines, but bakso is one dish that cuts across regional and cultural lines. From Jakarta to Papua, from villages to big cities, everyone knows and loves bakso. That’s why it’s more than food it’s part of national identity.


Conclusion
So the next time you hear the familiar clinking of a bakso cart or see steam rising from a bowl at a roadside stall, remember it’s more than just meatballs in broth. It’s comfort in its purest form, a reminder of family, friendship, and the everyday joys that make Indonesia so unique. Bakso isn’t just eaten it’s felt, cherished, and remembered. No matter where Indonesians go, the taste of bakso brings them back home.

You can read - Yuk Mampir Di Bakso Pakmin Birem Di Jalan Pancasila Pontianak

Frequently Asked Questions (FAQ)
Is bakso Indonesian or Chinese? Bakso has roots in Chinese meatball traditions but has been adapted into a truly Indonesian dish with local flavors and cultural touches. Today, it’s considered a proud part of Indonesian cuisine.

What is bakso made of?
Traditionally, bakso is made of ground beef mixed with tapioca flour for that signature bouncy texture. However, you’ll also find versions made from chicken, fish, or even vegetarian substitutes.

Why do Indonesians love bakso so much? Because it’s more than food it’s affordable, accessible, customizable, and filled with nostalgia. Bakso reminds Indonesians of home, community, and togetherness.

Are there different kinds of bakso?
Yes! From Bakso Malang with its crunchy extras to Bakso Beranak with its dramatic giant size, regional varieties keep the dish exciting and diverse.


What’s Next
Now it’s your turn what’s YOUR bakso story? Do you prefer the classic bowl with noodles and broth, or are you a fan of adventurous varieties like Bakso Beranak? Share your favorite bakso memory or recipe in the comments below! And if you’re ever abroad and craving home, find a bowl of bakso you’ll instantly feel connected to Indonesia again.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | Trying Indonesia’s MRE - Powered by Blogger

After a long wait, I finally got the opportunity to review what I like to call “war food” the Meals Ready to Eat (MRE) used by our Indonesian National Army (TNI). Around the world, MREs are known for their long shelf life and practicality, and almost every country with a standing army produces its own version of these meals. Indonesia is no exception

What Is MRE? An MRE (Meal, Ready-to-Eat) is a self-contained, individual field ration used by the military when traditional food service facilities are not available especially during combat or field training. It includes an entrée, side dish, dessert, snacks, drink mix, utensils, and sometimes even a flameless heater.

The United States was the first country to develop and use MREs as standard combat rations, starting in 1981. The idea spread globally, and now nearly every modern military uses its own version of MREs..

READY TO EAT: This is an MRE can belonging to a member of the Indonesian National Police. The Grilled Fish Rice variant, after being heated by boiling, is much safer than heating it over an open flame.Photo by Asep Haryono

SMALL: This is an MRE can belonging to a member of the Indonesian National Police. The Grilled Fish Rice variant is shown here in my hand. It weighs 300 grams.
Photo by Asep Haryono

 The TNI, a source of national pride, also produces its own MREs with a variety of types and flavors. One of the most well-known versions is the MRE with the T2SP code. Over the years, I’ve become familiar with the different variants, but the T2SP is perhaps the most iconic.

This is T2SP type with complete contents inside the box.  .
There many different MRE types here

So, what does the TNI's T2SP MRE contain?

It typically comes with:

• Three cans of rice-based meals, each with different flavors like Green Chili Chicken Rice (Nasi Ayam Cabe Hijau), Grilled Fish Rice, and others.
• Enertab, an energy tablet that looks like a biscuit.
• Enertan, a fruit-flavored powdered drink.
• Milk powder.
• A spoon and other eating utensils.
• And interestingly, a compact paraffin stove , a small, multi-purpose tool for heating food practically in the field.

This ready-to-eat meal package is specifically designed for soldiers on duty in extreme field conditions providing not only nourishment but also energy and comfort in a practical, portable format. It’s truly fascinating how much thought goes into every component of these MREs, ensuring our troops are fueled and ready no matter where they are.

You may read - The Right Way To Eat Pempek Palembang


The MRE Review Experience: Grilled Fish Rice from the Police Ration (MTP-1)
The opportunity to review an MRE finally arrived on August 3, 2025. I received one can of food labeled MTP (Polri Supplementary Food) a Grilled Fish Rice meal from one of my neighbors,  H.Fahmi, retired member of the West Kalimantan Regional Police. For privacy and security r\easons, I will keep their name and address confidential.

At first, I was very excited because I thought I would finally get my hands on a T2SP MRE from the Indonesian National Army (TNI), something I had dreamed of for a long time. I had seen so many video reviews of this legendary "war food" that I became very curious and eager to try one myself.

But reality turned out differently from my expectations instead of the TNI’s T2SP, I received one can of Grilled Fish Rice bearing the POLRI (Police) logo. Was I disappointed? A little. But honestly, it was still delicious

It turns out, this was actually a Meals Ready to Eat (MRE) product from the Indonesian National Police. I already knew that the police had their own rations back when I was still in college in the 1990s. And sure enough, the Grilled Fish Rice can I received was clearly labeled with the POLRI logo.

At a glance, the physical appearance of this Grilled Fish Rice MTP-1 can is almost identical to the TNI’s T2SP version. The can even comes with its own opener, so you don’t need a separate tool like when opening a sardine can. Very practical


So, How Does It Taste?
In short it’s pretty good! The sample I received, labeled MTP-1, came with instructions recommending that the food be heated before eating, and advising not to consume it if you notice anything unusual. (Okay, that part sounds a little scary, right?)

As for the flavor of the Grilled Fish Rice, it was enjoyable. You can definitely taste the grilled fish, and there are visible chunks of it at the bottom of the can. Tasty and satisfying

To serve it properly, I heated the can by boiling it in water a much safer option than using fire or a paraffin stove. The meal wasn’t spicy at all, though, which was a bit disappointing for someone like me who loves hot and spicy food. So, I had to prepare my own sambal or extra chili on the side. That’s the trick.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | The Right Way To Eat Pempek Palembang - Powered by Blogger

Who doesn’t love pempek? From the classic submarine and lenjer to kulit, adaan, pistel, and even the grilled lenggang it’s no wonder this dish has fans all over Indonesia. 

Hold your horses. 

Where is Palembang? Well, Palembang is a city in South Sumatra, Indonesia, and it’s one of the oldest cities in Southeast Asia. It sits along the Musi River and is famous for its iconic Ampera Bridge and, of course, its delicious local food pempek! If your friends love trying new dishes and exploring local cultures, Palembang is a fun place to discover.

A few days ago, I stopped by a small, simple shop and treated myself to some delicious Pempek Palembang. Even though it originally comes from Palembang, pempek made from processed mackerel fish has definitely become a favorite snack all around the country.

You may read -  Trying Indonesia’s MRE

What makes pempek even more mouthwatering is the cuko sauce. It’s that special mix of tamarind, ebi (dried shrimp), garlic, and spicy cayenne pepper that gives it that bold, tangy kick. If you love spicy and sour flavors, you’ll totally get what I mean!

I took this photo just before enjoying them as a quick bite or street snack, not as a full meal. It's recommended to eat a proper meal first before digging into this kind of food

Now here’s the fun part not everyone knows there’s actually a proper way to eat pempek, especially according to the people of Palembang.

There are many kinds of pempek: the famous submarine (with egg inside), pempek lenjer (long and chewy), kulit (made from fish skin), adaan (round ones), tahu (with tofu), and of course, pempek lenggang, which is grilled with duck egg. Most of them are fried before serving except for a few that are grilled or steamed

Even though pempek is a famous local specialty in Palembang, it doesn’t mean the local people eat it every day and many locals love it especially for snacks, small meals, or when they have guests from outside the city.

But no, they don’t eat it every single day. Just like in other places, people in Palembang eat a variety of foods like rice, fish curry (pindang), soto, nasi goreng, and more. Imagine living in Italy people there don’t eat pizza or pasta every single day, even though it’s what they’re famous for. So in short: Palembang people love pempek, but they don’t live on it 24/7.

It’s a proud local dish always there, but not necessarily on today’s lunch menu 😊 Would you like to add this point into your blog post in a casual tone? I can help rewrite a paragraph for it. .


So how do most people eat pempek? Usually, they cut it into pieces, add cucumber slices on top, and pour cuko all over it. Sounds good, right?

Original mackerel fish pempek dish from Palembang. (Photo: Special/Giwang Sumsel)- DETIK COM

Various Recipes of Pempek, Traditional Food Special to Palembang Image from Lingkar News

But Palembang folks say, “Hold up, that’s not the real way!”

According to them, cuko should be served separately, not poured on the pempek. You’re supposed to dip each piece into the cuko, just like dipping fries into ketchup. And here's the interesting part they actually sip the cuko straight from the bowl or bottle, like drinking hot tea or coffee. Yep, that's the real deal

They believe this way makes the flavor even richer and more satisfying. And honestly? After trying it, I kinda agree So next time you’re about to enjoy some pempek, try it the Palembang way. Dip it, sip the cuko, and taste the magic. Trust me it hits different

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | Enjoying breakfast at Pizza Hut Gajah Mada, Pontianak. Great food and cozy vibes - Powered by Blogger

For me, breakfast has become a daily routine that feels almost mandatory. It’s a long-standing habit I’ve grown used to over the years. Why? The answer is simple having breakfast helps me feel more energized and motivated to go through the day. Plus, people say that starting the day with breakfast can actually help reduce your lunch portion, so you don't end up feeling too full later.

Now, what kind of breakfast are we talking about? Well, that depends entirely on personal preference. Some people love cereal with a warm drink simple yet satisfying. Others go straight for a heavier meal like rice with side dishes. Some might just want bread with jam, or even a light snack paired with a cup of tea. It’s all up to you.

So, why Pizza Hut?

That’s a good question. It just so happened that I had been curious for quite some time about the large Pizza Hut billboard perched right beside my office at Gajah Mada. I pass by it almost every day, but I rarely stop by to actually eat there. Every now and then, I do enjoy checking out promos or freebies, like I shared in one of my older blog posts: "How to Eat Thriftily at Pizza Hut" published on August 15, 2015.

Just a few weeks ago, I finally decided to treat myself to something different a breakfast at Pizza Hut! Looking at the menu, I picked a few items that caught my eye. I ordered a portion of Chicken Bubur, a glass of Green Tea, and a small serving of Omelette Fried Rice.

Of course, before the food made it to my stomach, I made sure to snap a few photos (see below)—because what's a good meal without a good memory to go with it?

This is the Rice Omelette Platter I ordered. It finally arrived to complete my breakfast combo, alongside a serving of Chicken Porridge and a small glass of Green Tea, which had arrived a bit earlier. Of course, I snapped a photo before digging in, hehehe!
Photo by: Asep Haryono

One portion of chicken porridge, ready to be enjoyed!
Too bad it didn’t come with the usual organic soy sauce like most chicken porridge dishes. It only had the standard sauce provided but it was still quite spicy and flavorful.
Photo by: Asep Haryon

This was my breakfast menu for the day:
One serving of chicken porridge, a small glass of green tea, and a small portion of omelette fried rice. Only the chicken porridge and tea arrived first my omelette fried rice came a little later.
Photo by: Asep Haryono

How About the Price?

Honestly, I was a bit reluctant to mention the price of the breakfast menu at Pizza Hut because people may interpret it differently depending on their perspective. But for the sake of updated culinary tourism information why not?

Here’s the breakdown of my breakfast that day:

• Dilmah Green Tea – Rp 18,182

• Chicken Porridge – Rp 14,545

• Small Omelette Fried Rice – Rp 10,000

Free Breakfast Menu Options? Yes, Please!

Pizza Hut also offers a variety of free breakfast menu items of course, with terms and conditions. For example, if you purchase one of the following platters:

• Chicken Porridge–Beef Mushroom Omelette Platter

• Chicken Porridge–Beetato Omelette Platter

• Tuna Toast–Egg-Eye Platter

• Beetato Omelette Platter

• Rice Omelette Platter

• Beef-Mushroom Omelette Platter

• Beef Egg Platter

Then you can choose one of the following breakfast items for free:

• Oreo Jack

• Hot Bread Pudding Chocolate

• Chocolate Toast

• Cheesegg Calizza

• Chicken Porridge

• Sunny Side Up

• Dilmah Peach Tea

• Vietnamese Coffee
  
  

Toast Lovers, Rejoice!

If you love having toast for breakfast, Pizza Hut has a few tasty options too:

• Smoked Beef Toast – filled with smoked beef and cheese, topped with tartar sauce on French toast

• Tuna Toast – tuna mixed with Italian herbs and coated in garlic butter sauce

• Chocolate Toast – custard filling blended with rich chocolate syrup

And if pastries, pasta, or even fruit are more your thing don’t worry, Pizza Hut has those too. Everything is nutritious, well-presented, and perfect for a satisfying breakfast.

So, are you tempted?
Come and enjoy breakfast at Pizza Hut!

Tag : Wisata Kuliner - Asep Haryono | My Honest Reaction to “POV. Solo Fine Dining at an Exclusive Restaurant” short video on Youtube - Powered by Blogger

The other day, I came across a TikTok video by a user named @AmericanTurk, who showed off his fancy solo dinner at a high-end restaurant in New York City. His video tittle “POV. Solo Fine Dining at an Exclusive Restaurant” What caught my attention wasn’t the food itself  though yes, it looked great but the price tag. He spent $300 (about 3.3 million Rupiah) for one meal… and he was dining alone.

As an Indonesian, I couldn’t help but feel a wave of mixed emotions watching that clip. My immediate thought? “That’s what most people in my country earn in a month.”

Yes, you read that right. The average monthly salary for many Indonesians is around $300 USD, sometimes even less. That amount can cover groceries, bills, school expenses, and daily needs for an entire family of three or more for weeks. So seeing someone spend it in less than an hour on a solo dinner felt... honestly, a bit crazy to me.

I’m not saying people shouldn’t enjoy their money. If you work hard and want to treat yourself, go for it. I respect that. But there’s something about flaunting it on social media especially in a world where so many people are struggling that just feels a little tone-deaf.

Was the video meant to inspire others? Or was it more about showing off a lifestyle that most people will never afford? It’s hard to tell. But one thing’s for sure it made me reflect deeply on the huge economic gap between different parts of the world.

In Indonesia, many families budget carefully each day just to make ends meet. Every rupiah matters. We compare prices, plan meals, and make sacrifices. So seeing someone casually drop millions of rupiah on a single meal and treat it like no big deal comes off as a little offensive and even disturbing.

I’m not here to judge the person in the video. Maybe he’s from a wealthy family. Maybe he saved up for that experience. That’s his right. But from a Southeast Asian point of view, I just want to say: $300 is a big deal here. It’s not something we throw around lightly. It's what many of us live on.

So if you’re a content creator out there sharing luxurious moments like this maybe think twice. Not everyone watching is from Manhattan. Some of us are from Pontianak, or Jakarta, or Surabaya. Some of us are watching from small homes, budgeting every meal, and wondering if we’ll have enough for next week.

Viewer discretion is advised. That’s all I’m saying.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | What Happened to the Internet’s Most Dramatic Chef? Salt Bae: ? - Powered by Blogger

Remember when Salt Bae, real name Nusret Gökçe, was everywhere? Sprinkling salt like a magician, flexing in tight white tees, and slicing golden tomahawk steaks at your favorite celebrity’s table? Yeah, those days were wild. But if you’ve been wondering what happened to him lately, you’re not alone.

Here’s a quick update on the rise, stall, and pivot of Salt Bae and his restaurant empire.

Big Dreams in the U.S. But Not for Long
Salt Bae’s flashy Nusr-Et steakhouse chain once had a big presence in the United States. From Miami to Beverly Hills, his restaurants attracted influencers, football stars, and curious foodies. But in 2025, that all changed. Locations in Dallas, Las Vegas, and Beverly Hills all quietly shut down. As of now, only New York City and Miami are still open.

Why the sudden exit? Overpriced steaks (some over $200), stiff service charges, and mixed food reviews didn’t help. Customers started calling it overrated. One former diner even called the experience “insane” on Reddit and not in a good way

You may also read  Salt Bae - The Kardarshian Steak.


Dubai Still Rules
While his U.S. ventures took a hit, Salt Bae’s Dubai location is still going strong. He personally called it his most important and most profitable restaurant. Clearly, the Gulf region still loves the Salt Bae vibe gold steaks and all.

Shifting the Spotlight: Europe & the Middle East
Salt Bae isn’t giving up. He’s just switching lanes. His next big moves include Mexico City, Rome, Ibiza, and maybe even Monaco. He’s also eyeing spots in Saudi Arabia, including Jeddah, Mecca, and even NEOM, the futuristic mega-city. Interestingly, he recently shut down his Riyadh branch, but says even bigger plans are on the way in the Middle East.

Still Viral But Not Always in a Good Way
Salt Bae still pops up online but not always for steak-slinging. A viral video from Munich in 2025 showed him being escorted away from a Champions League celebration. Many thought he was kicked out of a party, but he denied it. He’s had a few PR hiccups like this over the past year, and it’s starting to chip away at the cool, smooth image he once had.

The Verdict?
So, is Salt Bae done? Not quite. He’s just shifting gears. The U.S. might have grown tired of his glittery gimmicks, but the Middle East and Europe still want more. Dubai remains his stronghold, and with 40 global locations in his sights, he’s far from giving up.

But let’s be honest the magic of that viral 2017 salt sprinkle has faded a bit. Whether or not he can reinvent himself beyond the meme remains to be seen

What do you think\

is Salt Bae still a culinary icon or just a faded meme?
Drop your thoughts in the comments and don’t forget to share this post if it made you hungry or nostalgic

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia

Tag : Wisata Kuliner - Asep Haryono | Salt Bae — The “Kardashian of Steak” - Powered by Blogger

Remember that guy who sprinkled salt like he was casting a magical steak spell? Yep, that’s Salt Bae real name Nusret Gökçe  and while his fame once sizzled hotter than his grills, these days? It’s cooling off, fast.

It all started in 2017, when Salt Bae posted a short video called Ottoman Steak. With dramatic flair, he sliced up a giant steak like a butcher ballerina and finished it with a theatrical pinch of salt letting it cascade down his bent elbow like culinary confetti. That’s the moment the internet went wild. The meme was born. He became “Salt Bae,” and everyone from Leonardo DiCaprio to Cristiano Ronaldo wanted to eat at his restaurants.

This image is couesy from Besr Of Famous People

But here’s where it gets juicy.
Salt Bae took that viral fame and turned it into a global empire of flashy Nusr-Et steakhouses. Think gold-covered tomahawk steaks, marble counters, and servers slicing meat tableside like ninja chefs. It was less “fine dining” and more food as theater. And it worked  for a while.

You may also read "What Happened to the Internet’s Most Dramatic Chef? Salt Bae: ?

Soon though, cracks started showing. Diners began complaining about ridiculously high prices and underwhelming food. A bill from one London location went viral for totaling £37,000 yes, for steak and sides! As more guests shared their not-so-impressed experiences, the glitter started to fade.

Then came the lawsuits. In 2018, four former employees from Salt Bae’s New York restaurant accused him of stealing tips and failing to pay proper wages. That’s a big no-no in the U.S. restaurant world. And though it didn’t blow up as loud as his salt move, it definitely damaged his credibility behind the scenes.

" Salt Bae’s most expensive steak is the Golden Tomahawk, priced between $1,000 and $1,500 USD, depending on the location. It’s a large tomahawk cut coated in 24-karat edible gold leaf more for flash than flavor.

Served with dramatic flair, it became infamous after London diners posted viral bills topping £37,000. Critics called it a “money flex,” but fans paid for the luxury and the Instagram moment.

Despite the backlash, it symbolized Salt Bae’s brand: style over substance. This gold steak is less about taste and more about show, turning a sprinkle of salt into a global luxury dining stunt".


Let’s not forget his awkward public appearances. After Argentina won the 2022 World Cup, Salt Bae somehow ended up on the field, grabbing the trophy (which only winners and heads of state are allowed to touch) and awkwardly pulling Messi into selfies. The internet cringed. Even worse? In 2023, he was reportedly kicked out of a Champions League after-party for crashing it without an invite.

All this drama led people to start calling him the "Kardashian of Steak." Why? Because, like the Kardashians, Salt Bae’s fame is all about style over substance. He built his empire on a viral pose, social media glitz, and luxury vibes not necessarily world-class cooking. His Instagram is full of slick poses, celebrity dinners, and gold meat. But when you strip away the show, what’s left?

Now, many of his U.S. restaurants have closed, and he’s refocusing internationally. But it’s clear the internet’s favorite steak guy is no longer the flavor of the month. Still, you gotta give the guy credit: he turned a single salt sprinkle into a global brand. That’s talent even if it didn’t stay medium-rare forever.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | My First Taste of Dutch Cup-a-Soup: An Unexpected Delight - Powered by Blogger

Last update : Sept 5th,2025: 10:11 PM

Have you ever wondered why so many people around the world make soup a part of their daily meals? It’s not just because it tastes good though that’s certainly a big reason! Eating soup every day is a habit in many cultures, and there are several practical and health-related reasons why people do it. Let’s dive into some of them.

Why do you need Soup?
First off, soup is an easy way to get a variety of nutrients in one go. Think about it: most soups are like little nutrient powerhouses. They usually include a mix of fresh vegetables, protein sources like chicken, beans, or tofu, and sometimes grains or noodles. That means with a single bowl, you’re often getting fiber, vitamins, minerals, and protein all the good stuff your body needs. For busy people, soup is an incredibly convenient way to make sure you’re hitting your nutritional targets without spending hours cooking separate dishes.

Another great benefit of soup is hydration. Since soup is mostly water, eating it regularly helps your body stay hydrated. This is especially handy in hot climates or for people who don’t drink enough water throughout the day. Hydration is essential for overall health, from keeping your skin glowing to helping your digestion and energy levels. So, enjoying a warm bowl of soup isn’t just comforting it’s also a subtle way of taking care of your body.

Speaking of comfort, let’s talk about digestion and overall ease on the stomach. Warm soup is gentle, soothing, and easy to digest. If you’re feeling under the weather, a bowl of broth-based soup can feel like a hug in a bowl. Even on a regular day, soup can be easier to eat than heavy, fried, or rich meals, making it a go-to for anyone who wants something light yet satisfying. The warmth of the soup also has a comforting effect that can lift your mood, especially during colder weather.

A related benefit is feeling full without consuming too many calories. Broth-based soups, in particular, are low in calories but high in volume, which tricks your brain into thinking you’re full. This can be really helpful for people trying to manage their weight naturally, without feeling deprived. Instead of filling up on heavy foods, a warm bowl of soup can satisfy your hunger and keep you energized for hours.

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Of course, there’s also a cultural aspect to eating soup every day. In countries like Indonesia, China, and parts of Eastern Europe, soup is not just food it’s a tradition. Families have passed down recipes from generation to generation, and eating soup daily is simply part of the routine. It’s a way of bringing family together at the table, sharing flavors, and maintaining a connection to cultural heritage. For many people, skipping soup is almost unthinkable because it’s so ingrained in daily life.

Lastly, soup is incredibly versatile. You can make it with almost anything you have in your kitchen leftover vegetables, beans, grains, or even a bit of meat or seafood. This flexibility makes it a lifesaver on busy days or when you’re trying to avoid food waste. It’s also easy to modify soups to match dietary preferences, whether you want something vegetarian, low-carb, or protein-packed. There’s a soup for everyone, which is probably another reason why it’s such a popular daily meal.

All in all, people eat soup every day not just because it tastes great, but because it’s healthy, practical, comforting, and culturally significant. From packing in nutrients and keeping you hydrated, to being gentle on the stomach, helping with weight management, and carrying family traditions, soup offers so many benefits that it’s easy to see why it has earned a permanent spot on dinner tables around the world.

So next time you scoop up a steaming bowl, remember you’re not just enjoying something tasty; you’re also taking care of your body and honoring a tradition that has nourished generations.

You can read - Trying Indonesia’s MRE

I am so sorry if I am not able to describe precisely just like a native English. I am just telling you about what I have got from a friend of mine who have just returned from his family visit in the Netherlands. 

ou wanna know what it was? I’m really sorry if I can’t describe things as clearly or precisely as a native English speaker. I just wanted to share something exciting that I got from a friend who recently returned from a trip to the Netherlands. Want to know what it was? Cup-a-Soup!

OMG, I’m still having trouble describing how it tastes and feels! But before I go further, let me tell you a little about what my friend brought me.

My good friend, Robert Iskandar, had just come back from visiting his sister in the Netherlands about a month ago. He brought back several sachets of Cup-a-Soup and gave some to me. These are exactly like the ones you can probably find photos of online. I won’t go into detail explaining what Cup-a-Soup is you can easily look it up yourself.

Today, I just want to share my personal experience of trying the different flavors he gave me.

Dutch Cup-a-Soup sachets in various flavors from the Netherlands

Its written in Dutch.  I have no idea

"When I try to prepare a glass of the Cup A Soup and saw the preparation to serve in Dutch. Beats me.  Its so creamy, and tasty. Pouring hot water and enjoy in the afternoon. Its a good sign of beautiful day. "



Lost in Translation (Literally)
Unfortunately, all the information printed on the back and front of the Cup-a-Soup packaging was written in Dutch so I had no idea how to properly prepare a cup of it. I had to figure it out myself through trial and error!

From what I can tell, it’s similar to the instant soup powders that come in various flavors and are popular worldwide. You just tear the sachet, pour the powder into a cup, add hot water, stir, and you’re done! Super convenient and perfect for a quick snack or light meal.

Here in Indonesia, the most common brand that offers this kind of soup is Knorr. You can find flavors like: Mixed Vegetable, Sweet Corn, Tomato Chatpata, Cream of Corn


My Favorite: Champignon (Cream of Mushroom)
Among all the flavors I tried, my absolute favorite was Champignon, also known as Cream of Mushroom Soup. It was creamy, comforting, and incredibly satisfyingespecially when the weather was cool or rainy.

Cup-a-Soup is a lifesaver for busy people who want something warm and tasty but don’t have the time (or energy) to cook. No stove, no mess just a cup, hot water, and one soup sachet. That’s it!


A Humble (and Funny) Request
If you're reading this and happen to live in a place where Cup-a-Soup is easy to find, would you mind sending a few sachets to me? I know it’s a bit hilarious since we don’t know each other but I really love Cup-a-Soup and I can't find this Dutch version here in Indonesia.

Here’s my address if you feel generous or curious enough to send a packet or two my way:

Asep Haryono
Komplek Duta Bandara Permai
Jalan Supadio, Ahmad Yani 2
Kabupaten Kubu Raya
Kalimantan Barat
Indonesia

Email : cepot71@gmail.com
WhasApp : +6208977749155
Instagram : https://www.instagram.com/asep.haryono

Thank you for reading my little story!

Even if no one sends me anything, I’m happy just to share my love for this warm, tasty delight from the Netherlands.

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Tag : Wisata Kuliner - Asep Haryono | Shawarma or Kebab? - Powered by Blogger

If you haven’t heard about shawarma yet, you’re in for a tasty surprise! Shawarma is one of those dishes that has quietly become a global favorite and once you try it, you’ll see why. It’s basically a savory, juicy, and flavorful wrap that’s perfect for a quick meal or a casual snack.

So, what exactly is shawarma? Imagine thin slices of meat usually chicken, beef, lamb, or even turkey stacked on a tall spit and slowly roasted. As the meat cooks, it’s shaved off fresh and wrapped in soft pita bread or flatbread, along with a bunch of tasty toppings and sauces. The magic is in the marinade and the way it cooks: the meat stays juicy, tender, and packed with spices.

Close-up of a delicious Middle Eastern shawarma wrap with fresh salad and fries

One of the best parts about shawarma is how customizable it is. You can add fresh veggies like tomatoes, cucumbers, onions, and pickles to give it a nice crunch. Then, there’s the sauce usually garlic sauce or tahini which adds creaminess and a little zing. Some places even throw in fries inside the wrap for an extra crispy bite. Sounds like a dream, right?

Shawarma is n ot just delicious it’s also super convenient. Street vendors and food trucks serve it all over the world, making it a popular choice for a quick lunch or dinner. It’s perfect if you’re on the go but don’t want to sacrifice flavor or quality.

What I love most about shawarma is how it brings people together. It’s a dish that’s shared in markets, festivals, and casual hangouts kind of like a universal comfort food. Plus, it’s a great way to experience Middle Eastern flavors without needing to cook a complicated meal.

If you haven’t tried shawarma yet, I highly recommend giving it a shot. Whether from a local food truck, a Middle Eastern restaurant, or even making it at home, it’s a delicious journey for your taste buds. And trust me once you have that first bite, shawarma might just become your new favorite go-to meal.


Summarise
Shawarma and kebab are both beloved Middle Eastern dishes, but they differ in preparation and presentation. Shawarma is made by stacking marinated meat often chicken, beef, or lamb—on a vertical rotisserie, where it's slowly roasted and shaved into thin slices. It's typically served in pita wraps with garlic sauce, pickles, and vegetables.

Kebab, on the other hand, refers to grilled or skewered meat either cubed or minced cooked over an open flame. Varieties like shish kebab and kofta kebab are commonly served with rice or flatbread. While shawarma offers bold spices and juicy layers, kebabs are simpler, smoky, and often served on plates.

"Even though shawarma and lumpia look kinda similar, their tastes are pretty different. For native Indonesians, shawarma tastes less seasoned  kinda plain and a bit bland. Plus, the skin isn’t as crispy as lumpia’s".



When you take a bite, shawarma’s skin feels a bit soft. Another thing that sets it apart from lumpia is that shawarma usually comes with a salad of bell peppers, purple cabbage, and French fries. Now, kebab is another popular Middle Eastern food made from meat like chicken, beef, lamb, or turkey.

The meat slices are mixed with veggies and spices, then served with mayo and wrapped in tortilla skin. That’s the big difference: kebab uses tortilla, while shawarma uses bread. Middle Eastern wraps have a unique vibe that everyone should try at least once!.

Have you tried shawarma or kebab before?
Share your favorite wrap in the comments below

Tag : Wisata Kuliner - Asep Haryono | "Sambal:" More Than Just a Spicy Sauce for Indonesians - Powered by Blogger

LAST UPDATE:  September 5th,2025: 10.50 PM

For Indonesians, sambal isn’t just a chili paste it’s part of our identity. A meal without sambal often feels incomplete, like something is missing. It adds not only heat and spice but also character to every dish.

Whether it's fried chicken, grilled fish, tempeh, or just plain rice, sambal turns simple food into something truly special. Every region in Indonesia has its own unique sambal, reflecting local ingredients and traditions from the fresh, raw Sambal Matah of Bali to the green Sambal Ijo of Padang. In many homes, sambal recipes are passed down through generations, each with its own secret twist. Sambal is more than food it’s comfort, heritage, and pride served on a plate

If you’ve ever been to Indonesia or dined with an Indonesian friend, chances are you've heard of sambal. But for us Indonesians, sambal is way more than just a side dish it’s part of our identity, culture, and daily life. Some even say, “Belum makan kalau belum pakai sambal,” which roughly means, "You haven't really eaten if you haven't had sambal." Sounds extreme? Maybe. But that’s just how much we love it!

Ilustrasi sambal terasi tomat(Shutterstock/yogi hadijaya)

So what exactly is sambal? At its core, sambal is a spicy chili paste or sauce made from a blend of chilies, garlic, shallots, vinegar, salt, and sometimes a little sugar. Many versions include terasi (fermented shrimp paste), which gives it that unforgettable umami punch. But here’s the thing  sambal isn’t just one thing. There are dozens, even hundreds of variations, each with its own unique twist depending on the region and the cook.


Of course, not all foreigners can handle the heat. Many say it’s delicious but deadly.
Some try just a little and end up sweating, crying, and reaching for ice water  but still go back for more! Others might need a gentler version at first, with less chili.

A Flavor for Every Island. I
Indonesia is a huge country made up of thousands of islands, and each region has developed its own style of sambal. If you’re in Java, you might enjoy sambal terasi, rich and savory with a strong fermented aroma. Go to Bali, and you'll find sambal matah, a raw and fresh mix of chilies, shallots, lemongrass, and lime. Head over to North Sulawesi, and you’ll get sambal dabu-dabu, more like a spicy salsa that’s perfect with grilled fish.

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These regional differences don’t just show how creative Indonesians are with their cooking  they also reflect the diversity of our culture, our ingredients, and even our climate.And here's the sweet part: making sambal at home often involves the whole family. It's a passed-down tradition, with moms teaching kids how to get the perfect balance of heat and flavor.

Not Just a Condiment, But a Connection Sambal also brings people together. Whether you're at a small warung or a family dinner, there's usually a plate of sambal in the middle of the table. Everyone dips in, shares stories, and enjoys the spice together. It's not just food  it's a shared experience

Can Foreigners Enjoy Sambal?

A Look at Spicy Food Around the World Sambal is a staple in every Indonesian household. For us, it’s hard to imagine eating fried chicken, rice, or tempeh without that spicy kick on the side. But what about people from other countries especially Westerners? Do they enjoy chili in their meals the way we do?

The answer is both yes and no it really depends on the person. Some foreigners fall in love with sambal after just one bite, while others struggle to get past the heat. I’ve seen tourists in Indonesia bravely take a spoonful of sambal, their eyes widening and faces turning red, but then reaching for more.

It’s almost like a challenge, and once they get used to it, many become addicted. Of course, not everyone has the same tolerance for spice. In many Western countries, food tends to be milder compared to Asian cuisine. That doesn’t mean they don’t enjoy spice at all, though. In fact, chili has its fans all around the world. Spicy Traditions Across

The answer is: some do, and some don’t but interest in spicy food is growing worldwide. Many Westerners already love spicy cuisines like Mexican, Indian, Thai, and Korean food, which use plenty of chili peppers, garlic, and spices. In fact, some people in the West enjoy extremely spicy hot sauces and take part in spicy food challenges for fun! That said, not everyone can handle the heat level of Indonesian sambal, especially the kinds made with bird’s eye chilies (cabe rawit) or shrimp paste (terasi).

Some foreigners prefer milder versions or only try a little at a time. Others need to slowly build up their tolerance to spice. Still, there’s good news: sambal is becoming more popular internationally, thanks to global food trends, social media, and travel content. Some Indonesian sambals are even sold in overseas supermarkets or featured in cooking videos.

"Indonesia is all about big, bold flavors and sambal is the perfect symbol of that. Every region has its version, and every version tells a story. So why do Indonesians love sambal with every dish? Because it’s more than just spicy sauce. It’s tradition, identity, comfort, and flavor all packed into one powerful spoonful. For us, sambal is not just about heat. It’s about homLoving sambal is like loving a piece of our national identity.."

Foreigners who travel to Indonesia often try sambal and, surprisingly, many of them fall in love with it. Some even bring bottles home or learn to make it themselves. So yeswhile sambal may be “too hot to handle” for some, many foreigners are starting to enjoy it just like we do. It’s not just about the heat it’s about the flavor, the freshness, and the cultural experience

What Sambal Means for Indonesians
If you ask any Indonesian about sambal, chances are you’ll get a big smile and maybe even a story or two. Sambal isn’t just chili paste for us it’s part of our everyday life, our culture, and even our identity. Without sambal, meals often feel incomplete, no matter how fancy or simple the dish is.

More Than Just a Side Dish
In most Indonesian households, sambal is always on the table. It might be sambal terasi, sambal ijo, or sambal bawang every family has their favorite. Some people even joke that rice and fried chicken taste “lonely” without sambal. It’s that extra kick that makes the whole meal come alive.

The Taste of Home
For many Indonesians, sambal carries memories. A mother’s homemade sambal is often something children grow up with, and the flavor sticks in their minds for life. That’s why Indonesians who live abroad often say they miss sambal the most it reminds them of family meals, laughter at the dinner table, and the comfort of home.

Diversity in Every Spoon
Indonesia is a huge country with hundreds of ethnic groups, and sambal reflects that diversity. In West Sumatra, sambal lado is rich and bold. In Bali, sambal matah is fresh and fragrant. In Java, sambal terasi has a deep umami taste. Each region adds its own twist, showing off local ingredients and traditions. When you explore Indonesia’s sambals, you’re actually exploring the culture itself.

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A Little Bit of Fun
Of course, sambal isn’t just about flavor it’s also about challenge. Many Indonesians love testing how much heat they can handle. Friends will sometimes laugh together over who’s sweating the most at the dinner table. For us, eating sambal is not just about taste, but also about enjoying the thrill of spice.

At the end of the day, sambal is more than just food. It represents comfort, tradition, pride, and togetherness. It’s a small dish with a huge role in our daily lives. For Indonesians, sambal is not just a condiment it’s part of who we are.

Heyy Are you a sambal lover too?

Tell me which sambal is your favorite in the comments below! Or if you're a foreign visitor who's tried sambal for the first time

I'd love to hear your reaction

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