Restaurants in the airports of Indonesia are getting more and more interesting. This sate restaurant in Jakarta T3 serves I believe the best sates among the airports.
The restaurant started out back in 1974 and become very popular because of their sate ayam. The menu has expanded significantly by now and they serve lots of delicious Indonesian food. This particular branch is in the departure hall of the new Jakarta airport Terminal 3.
Be warned, Indonesian ‘cendol’ (also referred to as dawet) is different from Singaporean ‘cendol’. The basic ingredients of Es Cendol consist of green noodle jelly made from pandan juice, coconut milk and palm sugar syrup and is a quintessential dessert from South East Asia. Apart from the basics, we all have different interpretation of this delightful dessert often served with a topping of shaved ice. In Singapore, the cendol is mixed with other ingredients, which is referred to in Indonesia as es campur or “mixed” ice.
Sate Ponorogo is a traditional Indonesian type of satay originating from Ponorogo in East Java. This type of satay is made with chicken that’s marinated in a combination of shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar.
The chicken is then cut into pieces and threaded onto bamboo skewers before it’s coated with a mixture of kecap manis (sweet soy sauce), shallots, brown sugar, and oil. The skewers are grilled on both sides until the chicken is fully cooked and tender.
Bumbu Kacang or peanut sauce that comes with the satays is the soul behind this dish. It can be spicy or non-spicy (tidak pedas)
Sate buntel derived from the Indonesian words sate (satay) is a grilled skewered meat dish, and buntel meaning wrapped bump or parcel. Sate Buntel or caul fat wrapped kebab is originally from Solo, Central Java. It’s usually made from minced beef or goat, the minced fatty meats are wrapped by thin fat or muscle membrane like a sausage, but it is wrapped around a bamboo skewer. The appearance of the parcel is quite large and bumped in the middle, that’s why it’s called buntel. Sate buntel usually served with sambal kecap manis or hot and spicy Indonesian sweet soy sauce dip.
Rujak is an Indonesian fruit salad, comprising unripe mango, unripe papaya, pineapple, jicama, boiled sweet potato and cucumber tossed in sweet and spicy sauce made from palm sugar, peanut, and chilli, served with crackers. This is different from the Singaporean rojak, which has additional ingredients like blanched bean sprouts, tofu puffs and sometimes bits of boiled kangkong.
A nice little eat just before you board your plane coming home to Singapore. They are all grilled upon order, so do leave a little bit of time between your order and the flight time. You won’t regret the wait.
Sate Khan Senayan Soekarno Hatta Terminal 3
Gedung Terminal 3 Ultimate, Lantai 2 / FB-09 Bandara Soekarno Hatta
Tel : +60 (021) 80822111
Visited Sep 2023
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