The Most Delicious and Famous Sate Padang in Jakarta
Since
the sun began to dock to the western horizon, a large tent located in
Santa Market hall, South Jakarta, even this has been filled by various
connoisseurs of padang. After sunset, the office workers, until the young people began to arrive many times over.
Smoke was getting increasingly steaming night, from the puncture of reddish flesh wrapped in a typical spice Pariaman Pariaman. Yes, sate padang Ajo Ramon comes from Padang Pariaman regency, north of Padang City.
According to Supriadi, the third child of six brothers of the pioneers said the difference between Padang Pariaman satay with Padang Bukittinggi satay or the other is to have a reddish meat seasoning, and gravy that is dark brown, not yellow like some other areas.
Even so some types of Satay Padang has its own taste and enjoyment of the heritage of the region of origin.
"So it is called 'Ajo' not 'Uda' if in Pariaman. Ajo Ramon means Abang Ramon, this satay pioneer or my father, "said Supriadi to KompasTravel when visiting the center of its center, Friday (13/05/2016).
Unfortunately, Ajo Ramon the pioneer as well as inventor of the blend of spice satenya recently died (2/5/2016) then in Mintoharjo Hospital, Jakarta. Supriadi said the deceased told her children to continue their business since 1980 and continue to share or social life.
Sate Padang this one is very favorite in Padang culinary lovers, no wonder according to one of the parking guards around, some artists and public officials often come and become subscribers, such as Bunga Citra Lestari, Agus Ringgo, Yusril Ihza Mahendra, Agung Laksono and still much more.
"If you want to sate padang than in Padang ya must be here. Number one deh I think other than in origin. Pedesnya fit, the marinade is the key, "he told KompasTravel while enjoying the culinary at Ajo Ramon store downtown Santa Market, Friday (13/05/2016).
Sate padang at Ajo Ramon's shop, has a reddish color after seasoned before being burned. The red color is due to the flavor that permeated before being burned. (KOMPAS.com/Muhammad Irzal Adiakurnia)
Finally KompasTravel also got a chance to try this satay. Satay mixed, consisting of meat, tongue, and sate intestine cow was ready in sight. Can not wait when devoured tongue satay skewer no hard at all, chewy and marinade so feels.
Meat and intestine was no less delicious, the meat is more fibrous than the tongue, but the pieces that fit is not small and not large will make you continue to want to devour.
Do not be afraid of lack of seasoning, satay here famous "not stingy seasoning" especially if you order with a lot of spices, get ready luber on the plate.
According to Ramon's third child, the heiress of the center, the meat feels so fitting just using his family's Padang Satay cooking style, such as spices and cooking process stages.
Meat, tongue, and intestines are cleaned boiled using seasoning until cooked, then drained while spiced again, freshly baked when ordered buyers and smeared with its mainstay soup.
To get it you can visit the center right in the courtyard of Santa Market, Jalan Cipaku 1, Kebayoran Lama. Besides Ajo Ramon branch which is still managed by big family spread in culinary center of Block S, Pasar Raya Blok M, Cikajang number 72, Mall Artha Gading, Mall Kelapa Gading, until Summarecon Bekasi.
Especially in Santa Market is open from 16.00 until 24.00 WIB. Also open starting at 12:00 noon and there are also following the operational hours of the mall. For one serving of Satay Padang for Rp 25.000, contains ketupat and 10 skewers.
Visitors to Ajo Ramon sate sauce in Santa Market area, Jakarta, which started crowded for a moment sunset.
Smoke was getting increasingly steaming night, from the puncture of reddish flesh wrapped in a typical spice Pariaman Pariaman. Yes, sate padang Ajo Ramon comes from Padang Pariaman regency, north of Padang City.
According to Supriadi, the third child of six brothers of the pioneers said the difference between Padang Pariaman satay with Padang Bukittinggi satay or the other is to have a reddish meat seasoning, and gravy that is dark brown, not yellow like some other areas.
Even so some types of Satay Padang has its own taste and enjoyment of the heritage of the region of origin.
"So it is called 'Ajo' not 'Uda' if in Pariaman. Ajo Ramon means Abang Ramon, this satay pioneer or my father, "said Supriadi to KompasTravel when visiting the center of its center, Friday (13/05/2016).
Unfortunately, Ajo Ramon the pioneer as well as inventor of the blend of spice satenya recently died (2/5/2016) then in Mintoharjo Hospital, Jakarta. Supriadi said the deceased told her children to continue their business since 1980 and continue to share or social life.
Sate Padang this one is very favorite in Padang culinary lovers, no wonder according to one of the parking guards around, some artists and public officials often come and become subscribers, such as Bunga Citra Lestari, Agus Ringgo, Yusril Ihza Mahendra, Agung Laksono and still much more.
"If you want to sate padang than in Padang ya must be here. Number one deh I think other than in origin. Pedesnya fit, the marinade is the key, "he told KompasTravel while enjoying the culinary at Ajo Ramon store downtown Santa Market, Friday (13/05/2016).
Finally KompasTravel also got a chance to try this satay. Satay mixed, consisting of meat, tongue, and sate intestine cow was ready in sight. Can not wait when devoured tongue satay skewer no hard at all, chewy and marinade so feels.
Meat and intestine was no less delicious, the meat is more fibrous than the tongue, but the pieces that fit is not small and not large will make you continue to want to devour.
Do not be afraid of lack of seasoning, satay here famous "not stingy seasoning" especially if you order with a lot of spices, get ready luber on the plate.
According to Ramon's third child, the heiress of the center, the meat feels so fitting just using his family's Padang Satay cooking style, such as spices and cooking process stages.
Meat, tongue, and intestines are cleaned boiled using seasoning until cooked, then drained while spiced again, freshly baked when ordered buyers and smeared with its mainstay soup.
To get it you can visit the center right in the courtyard of Santa Market, Jalan Cipaku 1, Kebayoran Lama. Besides Ajo Ramon branch which is still managed by big family spread in culinary center of Block S, Pasar Raya Blok M, Cikajang number 72, Mall Artha Gading, Mall Kelapa Gading, until Summarecon Bekasi.
Especially in Santa Market is open from 16.00 until 24.00 WIB. Also open starting at 12:00 noon and there are also following the operational hours of the mall. For one serving of Satay Padang for Rp 25.000, contains ketupat and 10 skewers.
Visitors to Ajo Ramon sate sauce in Santa Market area, Jakarta, which started crowded for a moment sunset.
Visitors to sate sanctuary Ajo Ramon in Santa Market area, Jakarta,
which started crowded moment sunset. (KOMPAS.com/Muhammad Irzal
Adiakurnia)
The struggle of Ramon
"Once the father never told, started a bachelor is familiar with the business of sate padang. Pas sekolah in Padang come to my uncle helping to sell, "said Supriadi to KompasTravel.
After that, continued Supriadi, other uncle who saw his work invited him wander to Jakarta to open sate Pariaman first family.
The father went to Jakarta. After marrying Ramon tried his luck by mixing his own sate business. He also uses his experience to create a new spice blend. Ajo Ramon's name began to reverberate since 1980's.
The struggle was not as smooth as the texture of his tongue satay, many steep challenges facing, had bankrupt due to lack of capital, dijegal thugs, move and not sell. However, his hard work sweet fruit until successive generations.
Supriadi said before meeting his place now, his father passed by selling Padang satay with a small cart. Had hung in some places which then ends in Mampang which is currently used as kitchen center sate Ajo Ramon.
"Firmness, discipline, and hard work of the deceased is exemplary. Begin the discipline of cooking methods, open cover place, business management procedures, until the discipline step by step to open branches, "said Supriadi remembers the traits of the pioneer.
He was also one of the children who since elementary school has been introduced to work discipline, helping his father, ranging from washing dishes, cooking, serving up to serve the buyer.
The struggle of Ramon
"Once the father never told, started a bachelor is familiar with the business of sate padang. Pas sekolah in Padang come to my uncle helping to sell, "said Supriadi to KompasTravel.
After that, continued Supriadi, other uncle who saw his work invited him wander to Jakarta to open sate Pariaman first family.
The father went to Jakarta. After marrying Ramon tried his luck by mixing his own sate business. He also uses his experience to create a new spice blend. Ajo Ramon's name began to reverberate since 1980's.
The struggle was not as smooth as the texture of his tongue satay, many steep challenges facing, had bankrupt due to lack of capital, dijegal thugs, move and not sell. However, his hard work sweet fruit until successive generations.
Supriadi said before meeting his place now, his father passed by selling Padang satay with a small cart. Had hung in some places which then ends in Mampang which is currently used as kitchen center sate Ajo Ramon.
"Firmness, discipline, and hard work of the deceased is exemplary. Begin the discipline of cooking methods, open cover place, business management procedures, until the discipline step by step to open branches, "said Supriadi remembers the traits of the pioneer.
He was also one of the children who since elementary school has been introduced to work discipline, helping his father, ranging from washing dishes, cooking, serving up to serve the buyer.
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