What is the typical food of Jogja? Without the need to think long, the answer will surely come up with ‘gudeg’. But this time, I wanted to write about a ‘gudeg’ stall that is not mainstream, which is not sold on the street side of the road with stalls shape, the non-ordinary ‘gudeg’.
Once seeing dazed catfish, I could instantly imagine it: all dazed catfish curved shape, with herbs salad stuck in between the skin, with the visible red spices and chilli seeds.
To go to the location, it needs the struggle and ‘get lost’ experience, because it is located in the township, from the city of Yogyakarta heading to south through Jalan Parangtritis. Then when crossing the area in front of Institute of Arts Yogyakarta Indonesia, slow your vehicle speed, you will see the Sewon post office, turn right, enter a narrow alley, if you’re lucky you can park your car easily. This eating place name is not even known for sure, there is no plaque in the front that stalls informing identity, but this place is known as’ Gudeg and dazed catfish Mbah Marto’. No dish in front, visitors must go into a typical rustic kitchen, the floors paved ground, take yourself in a thermos rice, and vegetables can be taken directly from the bowls are arranged neatly in a babragan. Mbah Marto will sit in one babragan one corner attached to the wall, so that the buyer could just take the preferred vegetable, including the ‘gudeg’ of course, while the typical menu ‘dazed catfish’ in the basin next to rice.
Once seeing dazed catfish, I could instantly imagine it: all dazed catfish curved shape, with herbs salad stuck in between the skin, with the visible red spices and chilli seeds. The taste, just like salad seasoning estimate that gives a sensation spicy taste, there are other flavors that are typical aroma sangit when I eat meat catfish. A sense of ‘sangit’ is emerging as cooked by pierced coconut leaf midrib and smoked with coconut coir. Coconut leaf midrib is said to remove fluid that can provide distinctive aroma when heated, while penasapan with coconut husks provide sangit aroma that characterizes these catfish.
While the sense of the ‘gudeg’ is also quite different from those usually found in the city of Yogyakarta which generally tend to taste sweet course, Ms. Marto’s warm there pepayanya leaves, so there is a bitter taste when devoured.