Short rib soup, fried tempeh, and a refreshing longan iced tea.
Lately when people ask what my favorite food or restaurant is my answer besides, “Depends on my mood,” is Awang Kitchen. Since April the Indonesian spot has been in heavy rotation on my dining roster. Good thing Indonesian cuisine is so varied! When I first wrote about Chef Awang’s restaurant I made much about him bringing the flavors of Jakarta to Elmhurst, but the truth is the menu, particularly the specials, ranges all over Indonesia, including Sulawesi and Java.
I am slowly making my way through the wonderful, complex soups and stews that cycle through the specials board, including a grand version of soto mie jakarta, complete with a fresh spring roll filled with vermicelli and baby shrimp. What brought me there the other day though was the promise of sate ikan hiu, or baby shark satay, a Sulawesi delicacy. Sadly they were out of it by the time I got there, so I had to opt for one of my favorite appetizers, tempeh mendoan, which transforms the otherwise odious fermented soybean product into scrumptious fritters. Crisp on the outside and creamy on the inside with just a hint of fermented tang, they’re great dipped in the sweet kecap manis.(more…)
Bandeng presto, a milk fish that’s seen hours in a pressure cooker before deep frying.
I’ve been a fan of the food and chef at Awang Kitchen ever since local Indonesian food aficionado and ace instagrammer @dan.bukit pulled my coat to it a few months ago. It’s no surprise that such a talent would be found in Elmhurst, which is hands-down the best place for Southeast Asian cuisine in New York City. When the boys at Queens Dinner Club and I learned that Chef Awang served liwetan, a festive meal served on a banana leaf rarely seen outside Indonesia, we knew it was going to be the second dinner at our new home, the swanky Bamboo Lounge at Kaufman Astoria Studios. We’re proud to present Awang Comes to Astoria on July 30 at 7:30 p.m. Tickets for this one-of-a-kind feast are $45 and may be purchased here.
Succulent roast duck with roasted green chili sambal.
Bandeng presto, a specialty from Southeast java, that involves marinating a milkfish in yeast, shallots, and garlic and then letting it luxuriate in a pressure cooker before a nice hard deep fry is one of many dishes that Chef Awang will be preparing. As with most of his dishes, it comes with a homemade sambal. Bebek goreng sambel ijo, a succulent fried duck with roast green chili sambal will also be served as will rujak juhi, which combines shredded dried squid with noodles peanut sauce, potatoes, and cucumbers. Check out the full menu here.
As part of the evening’s festivities, Chef Peter Zaharatos of Sugar Cube will be creating bespoke desserts designed to complement Chef Awang’s menu. We’ll see you there!
When I first visited the Facebook page of Awang Kitchen, the newest Indonesian spot in the Southeast Asian-inflected Chinatown of Elmhurst, it displayed a vast menu, which has seen been edited down to a more manageable size. While the food was delicious, when I visited on opening weekend, the kitchen was moving at a glacial pace. Thankfully the kinks have been ironed out and Awang is fast becoming my favorite Indonesian spot in the neighborhood.
I’m a big fan of Indonesian fried chicken, so when I spied ayam goreng kalasan, a variety marinated with coconut water, I had to try it. It was some mighty fine bird and came with a sidecar of sambal terasi, a fiery red pepper concoction made with terasi, or fermented shrimp paste. It’s one of several sambals that the Jakartan chef-owner Siliwang “Awang” Nln makes in house. (more…)