Category Archives: Salatiga

Sate Sapi Pak Kempleng


At the beginning, Sate Sapi Pak Kempleng (beef skewers Mr.Kempleng) peddled by Mr. Sakimin (the real name of Mr. Kempleng) from village to village. His son, Mr. Sumorejo has expand the business by settled the stall at Diponegoro street. Now the restaurant has been handled by Mr.Hamzah, the 3rd generation of this family.



You can choose the satay/skewers by yourself. They served the meat, fatty part, intestines, tripes, liver & lung.

Sate Kempleng

They cut the meat bigger size than ordinary skewers I’ve ever ate. When they start to grill the skewers, the aroma is really made my tummy dancing. I only order 5 pieces, because my stomach can’t take it anymore. It came with peanut sauce with slices of cayenne chili & red onion.

Sate Kempleng2

I mix it all, then here it comes….my first bite! OMG, the meat is so tender, blended perfectly with the peanut sauce. The spiciness of chili added the richness of its flavor. The fatty part skewers is melted in your mouth. The intestines, liver & lung are very tender & scrumptious. They’re all marinated first with brown/java sugar and herbs. Two thumbs up! Price 25 K per portion.

Sate Kempleng3


Sate Sapi Pak Kempleng


Jl. Diponegoro No. 265

Kab Semarang – Ungaran

Phone: 024-6922176




Es Kesambi


After stop by on several food places, finally my tummy wanted some dessert. Es Kesambi has become the famous place for dessert since my mom’s childhood.


It’s very humble tavern, only accommodate for 20 persons.



There’s many option for ice that you can choose in this place; for about 50 variations of ice. Incredible! This time, I’m gonna try their signature: Es Kesambi. Price 15 K. It’s served in a large plate. The ingredients are assorted fruits (papaya, pineapple, lychee, melon), kolang kaling (the immature fruit of sugar palm that boiled with sugar), dawet/cendol (jelly noodles made from rice flour with green food coloring, usually derived from the pandan leaf), jelly pudding, slices of bread and milk pudding. Then, they give the simple syrup, condensed milk and sprinkled with muisjes (meises). It’s tasted very refreshing and sweet. It’s suitable for sunny day.

Es Kesambi

I also order Mie Acar Istimewa. Price 12.5 K. The ingredients are yellow noodle, fried tofu, pickled cucumbers, slices of red onion, fried onion and sprinkled with fried nut. The sauce is made from sweet soy sauce, vinegar, cayenne chili & garlic. It has a similar taste with Kupat Tahu.

Mie Acar
Es Kesambi


Jl. Kesambi No. 4 T/F


Phone: 0298-321195



Waroeng ngGoenoeng


Kopeng is a village in the district of Getasan, in Semarang, Central Java, Indonesia. Kopeng is a mountainous town, 1500 meters above sea level. That’s made Kopeng has a cold air.

Warung ngGoenoeng (in English translation means: Mountain Tavern) is very famous in this area. It has owned by Mrs. Lanny Kusnandar, my mom’s school friend. My first visitation in this place has 2 purposes: my mom’s reunion and of course to try their signature dishes.


This restaurant has a large area, it can accommodate for 70-80 persons. The design is simple and colorful. Quite nice for family or friends gathering. I choose to sit on the back part of the restaurant. From here, you can see the Merbabu mountain’s view. Lovely!



For first dish I order Iga Gongso. Price 35 K. It’s a beef ribs sautéed with sweet soy sauce, red onion and chili. The rib is tender, but the sauce is too sweet for me. Maybe I should ask for an extra chili to reduce its sweetness.

Iga Gongso

2nd dish is Iga Sambal Dabu Dabu. Price 35 K. It’s a fried beef ribs with slices of chili, tomato, red onion & lime squeeze. The rib taste savory & tender. But the Sambal Dabu Dabu is too sweet. It’s very different with Manado style. It supposed to be salty and sour. Maybe they adjusted to local tastes.

Iga Sambal Dabu

3rd dish is Sup Iga Goreng. Price 35 K. It’s exactly the same version with Dabu Dabu. They add the vegetables soup to accompany the fried ribs. The soup taste so so.

Sup Iga Goreng

The last dish I try their Nasi Jagung Goreng (fried corn rice). Price 12.5 K. It has the same taste with Chinese Fried Rice. It’s sautéed with slices of carrot, string bean, corn pile, fish ball & beef bacon. Delicious!

Nasi Jagung Gr

Over all, the dishes are quite nice, but not too special.



Warung ngGoenoeng


Jl. Raya Kopeng KM 12.5

Dusun Plalar (near Kopeng traditional market)


Phone: 0298-318001



Soto Ayam Esto


Soto is a traditional soup, sometimes considered Indonesia’s national dish, mainly composed of broth, meat and vegetables. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners to fine dining restaurants. Soto, especially Soto Ayam (Chicken Soto), is considered as Indonesian counterpart of chicken soup. Because it is always served warm with tender texture, in most of Indonesian households it is considered an Indonesian comfort food.

Mrs. Misyanto, as the owner of Soto Ayam Esto, has started her business in front of the Garage of Esto Bus since 1953. This place is become the legendary culinary place at Salatiga nowadays.


It’s quite a small place, only accommodate for 20 persons. There is a huge cauldron in front of the restaurant that is used for boiling soto broth. They also mix the ingredients in here. They still use charcoal to cook soto.



A bowl of soto with steamed rice, slices of chicken meat, string bean, fried onion & karak (crackers made from rice & salt). The yellow color of the soup broth reflected the slightly taste of coconut milk. The spices taste so light, savory and fresh at the same time. A unique aroma of the broth brought me to another level of delight. Very yummy! For 3 of half portion Soto Ayam and 1 piece of Telur Pindang (boiled egg that marinated with onion, garlic, sweet soy sauce & guava leaves), I only pay 20 K.

Soto Ayam Esto

They also served other side dishes such as Sate Telur Puyuh (Quail Eggs Skewers), Sate Kerang (Oyster Skewers), Bakwan Jagung (Corn Fritters) and Tempe Goreng dg Udang di atasnya (Fried Tempeh with Shrimp on top).


Soto Ayam Esto


Jl. Langensuko No. 4


Phone: 0298-321187 / 0819-01079025




Pasar Raya


For generations, Indonesians have bought their food at traditional markets (pasar). The term pasar can refer to a gathering of vendors who sell off carts which go through residential areas, to a rough, temporary structure where sellers gather in the morning, to the large, multistory buildings.

Since refrigerators are too expensive for the poor and Indonesians like their vegetables and meat fresh, this necessitates a trip to the market each day to buy ingredients for that day’s meal. While shopping in supermarkets is popular amongst the middle and upper classes, supermarket prices are generally too expensive for the poor.

Pasar Raya

Prices are not marked on items at traditional markets. Therefore, the fine art of bargaining is taken to new levels as housewives and household help try to get the cheapest prices possible. True shopping savvy means that you already know what the price should be before you start shopping. Prices are compared & news is spread from friend to friend on today’s prices for various items.

Pasar Raya2

Today, I’m gonna explore Pasar Raya, the traditional market in Salatiga. The items sold in this market are basically the same with others, such as fruit, vegetables, meat, fish, spices, dry goods and household items. Of course they also sell some local dishes and snacks/desserts.

First dish I wanna try is Nasi Jagung (corn rice). Price 1 K, extremely cheap! I’m shocked!

Nasi Jagung Pasar

It’s made from pounded corn kernels, coconut, galangal, lemongrass and bay leaf. Wash crushed corn thoroughly then soaked for a night. The next day, make coconut milk from the coconut then boiled together with bay leaf, galangal & lemongrass. When boiling add corn rice. Stirred until coconut milk dried. Finally steam corn rice until cooked. It’s served with boiled vegetables, salted fish crackers, sweet grated coconut & spicy peanut sauce.

Nasi Jagung

For dessert I bought assorted Javanese cakes. The white one is called Jadah. It’s made from sticky rice, grated coconut & salt. Next, with the dark brown color and taste chewy and sweet is called Jenang. The ingredients are rice flour, sticky rice flour, brown sugar, sugar & coconut milk. Then, there’s a cake called Wajik that made from white sticky rice, coconut milk, brown sugar & salt. The last is Krasikan. It’s made from sticky rice, grated coconut, brown sugar, coconut milk & water whiting. The combination taste of sweet and savory creates the pleasure sensation. I like it! Price for one portion is only 5 K.

Javanese Cake

Javanese Cake2

Next dessert is Lopis. It’s made from sticky rice, coconut, salt & water whiting. Wrap it with banana leaf and tied up with strings and steamed it for 3 hours. After being cold, cut it in round shape. Then pour it with Kinca/Juruh (liquid brown/java sugar stir up with pandan leaves). I also bought Grontol. The ingredients are dry corn, water, salt, grated coconut & pandan leaves. It’s also pour with Kinca on top. Price 1 K, wow! Great! That’s why I really love traditional market. You can find the unique & authentic local dishes/snack/dessert with cheap price!

Lopis Grontol Pasar


Pasar Raya


Jl. Jend. Sudirman



Bubur Tumpang Hasanudin


Bubur Tumpang is located beside Warung Pak Min.



When you step in that place, your eyes will catch the big claypot that contain congee/porridge.

Porridge hasanudin

hasanudin lauk

Sambal Tumpang is made from koyor (ox veins) and tulang muda/rawan (ox gristle/cartilage). It’s sautéed for 2-3 hours with tempe bosok (tempeh that marinated for 1-2 days). The aroma and taste is very unique. Succulent!

Bubur Tumpang

It usually served with assorted boiled veggies such as papaya leaves, bean sprout and grated of young papaya. For one portion of Bubur Tumpang, you only pay 5 K. Very cheap!


Bubur Tumpang


Jl. Hasanudin





Warung Tunggal Roso Pak Min


Well, as you known before that Gudeg originated from Yogyakarta, fortunately Salatiga is also served this dish in several places. So, I’m excited to try to make a comparison with Yogyakarta’s version.

I think I’m gonna explore the streetfood at this city. Sorry, no fancy restaurants for today, haha….My second destination is Warung Tunggal Roso Pak Min.

Tunggal Roso

Tunggal Roso2

Pak Min is famous with his Gudeg Koyor. Gudeg is made from young Nangka or jackfruit. I’ve already explain about Gudeg on my previous article. You can find it in folder Yogyakarta. Koyor is the ox veins in Javanese language.


You can choose the additional dishes such as boiled egg, shredded of chicken meat, chicken liver/gizzard or chicken fallopian tubes.


They served assorted fried snack too: tahu isi (tofu with bean sprout fill in), bakwan jagung (corn fritter), martabak (stuffed pancake or pan fried bread, usually includes minced beef/mutton, garlic, egg & onion), etc.

Gorengan Tunggal Roso

For standard portion you only pay for 10 K. It consists of Gudeg, Sambal Goreng Koyor & Tahu. Gudeg in here is dry version & tastes sweet. Sambal Goreng Koyor taste is savory and not too spicy. And the ox veins texture is very tender. I tried chicken fallopian tubes. They give me a huge cut. OMG, I suddenly feel very full. Honestly, it’s not my favorite version of Gudeg. But overall it’s quite good dish for sweet dish lover.

Gudeg Koyor


Warung Makan Tunggal Roso Pak Min


Jl. Hasanudin



RM Kartoali


Actually my Semarang’s trip this time is to accompany my mom to attend her friend’s son wedding. It’s also a very good opportunity for me to dig the richness of central java culinary. So I decided to take the earliest flight in the morning to Semarang. I arrived at Semarang at 7 AM and directly heading to Salatiga.

Salatiga is my mom’s hometown, so she’s really familiar with the local & authentic dishes in here. First destination is Nasi Rames Kartoali. It’s located in the small alley at Tanjung street. Thank God I still have relatives in this city, they became my guide along this day.

alley kartoali

This humble tavern has established since 1960. Now it’s handled by the 3rd generation. People of Central Java is get used to have breakfast everyday. They’ve already opened the stall from 7 AM.

RM Kartoali

It’s very small place, only accommodate for 12-15 persons.


You can order their mix rice or you can choose what dish you like by yourself.


Because I plan to have food tasting on the several places today, I asked for the small portion of rice only. With price around 10 K, you will get pecel (assorted veggies with peanut sauce), sayur tahu & kacang panjang (tofu sautéed with string bean), empal goreng (fried beef meat), babat & usus sapi (deep fried tripe & intestines), serundeng (sweet grated coconut). The peanut sauce & veggies dish are tending to sweet taste. But the meat tastes savory. Quite nice combination but not extraordinary.

Nasi Rames Kartoali


Nasi Rames Kartoali


Jl. Tanjung


Phone: 0856-40201445