Djangkrik is a popular Chinese restaurant in Malang, East Java, offering hard-to-find non-halal pork dishes like its popular "sio bak" (roast pork), Chinese-style "nasi goreng" (which has a more pronounced "wok hei" aroma than Indonesian nasi goreng), "bakmie goreng" (fried noodles), "cap jay" (a mixed vegetable dish with vague Hokkien-Chinese origins, think "loh hon chye"/ 羅漢齋), and "fu yung hai" (crabmeat omelette).
The Indon word for wheat noodles "bakmie" is made up of two Hokkien-Chinese words, literally translated to English as "meat noodles" (肉麵). The one at Djangkrik has a softer texture which Indons and local Chinese preferred, as compared to the "al dente" texture which Westerners look for.
I was told by a local Indon colleague that Djangkrik is famous for its "pangsit mie ayam", which is blanched egg noodles & wanton dumplings tossed in a tasty sauce of sauteed chicken & vegetables, flavored with soysauce, sesame oil & dark soysauce.
I opted for the "cwie mie polos" served with "bakso campur' (mixed pork balls) - where one gets a substantial bowl of plain egg noodles flavored with pork lard, golden-brown shallots & soysauce alongside a bowl of soup where a huge pork ball with the texture of a matzoh ball lurked alongside the largest wanton dumpling I'd ever seen, and a pair of bouncy, springy porkmeat balls (not quite to my taste). An innocent-looking little chilli dip served alongside really (and I do mean REALLY) packed a punch - probably off-the-charts on the Scoville meter.
We also ordered a "mie sapo" (Chinese: "Sar Po Mein"/砂煲麵) - where thick, fat udon-like Hokkien noodles were braised with pork, seafood & vegetables, then served bubbling in a hot fresh-off-the-fire earthenware claypot. That claypot was still seething with heat even after we'd finished off the noodles.
Amazing culinary adventure! My first encounter with Indonesian-Chinese food and am looking forward for more :-)
Depot Gang Djangkrik
Jl. Letjen Sutoyo 136
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