Instagram story viewer> @eatingwithibis> Posts

eating with ibis food guide

@eatingwithibis

789

followers

444

following

We give the bird, so you know what's preferred.
Food articles, reviews, memes

POSTS STORIES REELS TAGGED

Download All

Everyday scenes in rural Indonesia - admiring the life cycle of rice 🌾 🍚 🧑‍🌾

#wonderfulindonesia #rice #ricefields #paddy #nasi by @eatingwithibis

15

6

10 days ago

Take note don’t skim. Jakarta is seed number one on the coffee circuit.

The timeline starts with the Dutch East India Company who introduced Arabica babies from Yemen. As the colonial playbook goes, many local farmers were not allowed to consume the beans, and hence were left to boil the leaves - this drink still exists as kawa daun.

This imposed blueprint has taken on layers and layers of depth. From something as unsullied as unfiltered robusta grounds (kopi tubruk) to premium beans marinated in the digestive tract of a civet (kopi luwak), there is a bounty of coffee badges to be earned in Jakarta. The coffee experience goes hard and wide, plus most cafes trade until 10pm - remember caffeine is a halal alternative to alcohol.

There are traces of soft diplomacy carried back by the battalions of Indos who work hospitality in Australia (e.g., Mont Blanc, Magic). But it’s the city’s young entrepreneurial spirit that has built a phenomenal coffee culture that has been brewing in the background to all the Naarm glazing.

Even more so than Melbourne and Sydney, it’s hard to get a bad cafe coffee in Jakarta. Manual filter brews are done particularly well, and helped by the accessibility to cracker local beans. The current national staple, kopi susu gula aren (iced milk coffee with palm sugar) bridges a 2000 year old sweetener with new school espresso. It’s become an essential commodity in the streetfood universe, as well as in the booming market of hip, homegrown chains.

So watch this space, because the capital of a country with by far the most coffee shops in the world (400,000 registered), is proving itself as a juggernaut of world coffee culture.

South Jakarta reccs

@kopinako.id
@tuannyonyaindonesia
@dunia.kopi.santa
@7speedcoffee
@brookland_coffee
@kopimandja
@knothingnew
@kopilimadetik
@busyblokm taken in Kemang, Jakarta Selatan by @eatingwithibis

20

3

23 days ago

Massaman with lamb shank has never appealed to me. My body does enough gastric-overtime. It’s become a standard on most suburban Thai menus here, although you wouldn’t see it in the motherland. That’s culture putting in work.

A shank of lamb that I would rather, comes on aromatic rice with palette resetting sides. Enter the kabseh with meat at Hello Beirut. Cloves, cinnamon and cardamom on long grain sing unchained melodies with the slow pampered lamb. The meat slips off the boneasaurus as if connective tissue were ancient history.

To maintain balance, you’re surrounded by support - yogurt, pickles, onion, radish, tomato, olives. For extra measure the toasted pistachios are delicious and addictive.

No notes for the fatteh. It’s a work of divine intervention. No wonder the menu lists a “Fatteh Collection”. The foul and mansaf are also fantastic value.

Hello Beirut is run by a lovely husband and wife team, and are only a few months old in Fairfield. Tell chef your order, get hit with the “yallah sit down”, and enjoy the feast. FTD.

#lebanese #sydneyfood #lambshank #goodfood #fairfield taken in Fairfield, New South Wales, Australia by @eatingwithibis

13

3

24 days ago

When you get Nasi Padang down under, it’s a game of 21 questions at the Bain-Marie counter, and your custom plate is served for you.

In the motherland, you take a seat first. Before you’ve even lifted your head, the waitstaff swoop in with the entire menu loaded on one arm. From here, take your pick and pay only for what you gobble.

Cutlery is for serving, not for eating. Each dish is delivered in small portions, so any serving you ignore gets a second crack at the next table. An honour system runs deep in these parts.

Each restaurant has their own specialties within the Minangkabau spectrum. If it’s beside a rice field, you’re likely to get ciput (paddy snails). In Pariaman on the coast, they are known for their gulai kepala ikan (yellow fish head curry). In the big cities outside West Sumatra, Padang food is very sought after. At the larger chains like @pagisoreid, everything comes cling wrapped.

Will we get the full experience now with @sederhana.australia opening in Melbourne? @pandawa.australia we dare you!

#nasipadang #westsumatra #minangkabau #indonesianfood #nusantara taken in Bukittingi by @eatingwithibis

32

5

2 months ago

Across 17,000 islands in Indonesia, sate comes in many forms (cuts of meat, sauce texture, spices etc.). The peanut sauce sate that Australians know best hails from an island off the northeast coast of Java, known as Sate Madura.

Sate Padang is the style endemic to West Sumatra, where beef is king and the kuah is yellow, glutinous and aromatic. Kuah is the “curry” for the sate and rice cakes. During preparation the kuah gets more attention than the meat, and forms a main part of the judgement rubric for locals.

People typically open a pack of water buffalo crackling or chilli cassava chips on the kuah for extra enjoyment. Tongue and heart are mostly common used - the meat is boiled and dredged with shredded coconut, before being grilled on coconut shell coals.

Within the Sate Padang matrix is the popular Sate Danguang Danguang. This kuah is darker in colour and more balanced, as the recipes use less turmeric and ginger.

Many Sate Danguang Danguang shops still do everything from scratch. The skewers are shaved off coconut trees. Coconut tree leaves are used as a vessel for cooking the rice cakes, woven one by one like origami. Banana leaves are carefully cut out to line the plates. All ingredients and materials taken off the surrounding land 💪🏽💪🏽💪🏽

#sate #danguangdanguang #kuliner #sumaterabarat #payakumbuh taken in Danguang-Danguang, Guguak VIII Koto, Luhak 50 Koto by @eatingwithibis

16

1

2 months ago

LAMANG TAPAI is one of many Minangkabau treasures from the West Sumatran highlands.

Lamang refers to sticky rice cooked inside a bamboo pipe. Wrapped in banana leaves, the rice is soaked with coconut milk and roasted over an open fire fuelled by dried coconut shells. Tapai is purple rice fermented to a point where it tips over to borderline alcohol. Halal sake some may argue.

Lamang is often eaten with durian, but with the tapai it’s a beautiful sweet dish that has creamy, savoury notes, as well as the “wok hei” from the fire.

This is one of many examples of Minangkabau culture which preserves traditional and completely organic ways of living off the land. In the event of a total apocalypse, West Sumatra would just keep plodding along and sustain itself. Namely because of the insanely fertile soil, and the society’s deep knowledge surrounding farming and food.

#minangkabau #westsumatra #lamang #tapai #santan taken in Payakumbuh by @eatingwithibis

14

0

2 months ago

#indonesia #jakarta #yogyakarta #indonesianfood #sate by @eatingwithibis

15

0

2 months ago

Fatteh at Shanglish

Every now and then you cross paths with a song that makes you think - where have you been all my life? When I first heard Prince’s “How Come U Don’t Call Me Anymore”, I was disgusted that I’d lived so many years ignorant of such magic.

Something similar happened to me recently, but with some chickpeas in yogurt. Usually, I prefer not to dish out superlatives liberally. BUT. I swear, by the moon and the stars in the sky, fatteh is one of the best things I have ever tasted.

When it’s fresh off the pass, a spoonful of fatteh feels nothing less than a warm hug. You get a silky creaminess and slight tartness from the yogurt, which is mixed with a beautiful olive oil and some crunchy almonds. Full HP restored.

Something about this dish, maybe the fact that it’s been around since the pharaohs triggers a primordial reaction in me. How can something completely unfamiliar feel so comforting? When I lost my fatteh virginity, I felt cheated that I had lived thirty something years without this dish in my life. Now I’m obliged to make it up I guess.

We used to avoid Bankstown Central, but I’ve started making excuses to be there for breakfast at Shanglish. Their falafel is an absolute cheat code and you should get at least one batata dish. Plus the foul. This was our Eid breakfast yesterday and objectively, an elite choice.

#fatteh #lebanese #breakfast #sydneyfood #vegetarian taken in Bankstown Central by @eatingwithibis

25

7

7 months ago

The burgers at Field to Fork are outrageous. I have had the single and double beef here six seven times, and they do not miss.

The meat is so bloody real that you genuinely taste the animal, but not in a gamey way. Don’t let me know if that doesn’t make sense.

It’s a butcher first and foremost, so naturally you are in good hands. Chook burger is also excellent according to a mate who only eats chicken (there’s always one guy).

I tried the chicken and leek pie today and that was an absolute ripper. I felt like I was hoeing into the insides of a roast chicken. FTD.

What the world needs is more butchers doing burgers.

Enough said. Goodbye coffee and lunch for 30 days. Peace.

#eatingwithibis #sydneyfood #burger #butcher taken in Five Ways Paddington by @eatingwithibis

29

2

8 months ago

Roti Pies - North Narrabeen 🌊🌊🌊

Ngl wouldn’t be that mad if traditional meat pie filling was phased out and taken over by Asian curries. The rendang option at Roti Pies - NO NOTES. Cracker rendang and the structural integrity of the pastry, flawless.

My only regret is how fast I chomped this down and not savouring it longer. To be fair though the lurking seagull kept giving me the bombastic side eye - hence the protective eating. The ibis does not back down.

#eatingwithibis #pie #rendang #sydneyfood by @eatingwithibis

36

8

9 months ago

Anzzie Veggie is a new spot at the top of Beamish Street where the great La Mono once was.

It’s a vegetarian restaurant essentially serving Viet food, though interestingly they don’t market themselves as Vietnamese. I felt like I was missing other key information about the place but that could also be my curdled brain - baby sleep regressions are brutal.

Anyway, the food is good - plenty of umami and savouriness that you don’t notice the lack of meat. Especially in the fried burdock root and turmeric spring rolls. 10% off until the new year. Go on and support them!

#vegetarian #vietnamesefood #sydneyfood
#eatingwithibis taken in Beamish St Campsie by @eatingwithibis

25

4

10 months ago

Butter up 🧈🥞🍳

The Manteiga muffin at new Darlo cafe Manteiga is an absolute unit. For 16 bucks a double smoked bacon or beef sausage patty comes with serious sauce and hefty but pillowy egg. The bread is made in-house and it’s hectic. Comparing bolo lêvedo to an English muffin would be quite disrespectful but sometimes othering is a useful exercise.

This bread from São Miguel Island (Azores archipelago, Portugal) is sweeter, more dense and is without that tanginess of an English muffin. Cooked on a griddle or hot stone, it’s a bit sturdy on the outside and doesn’t have the toasting of cornmeal.

If you need to concatenate some brain cells and get some work done, the Manteiga muffin and cold brew combo has you covered. Not every day though - you will be known to St Vincent’s Cardiology.

#breakfastburger #sydneyfood #sydneycafe #bololevedo #eatingwithibis taken in Darlinghurst Road, Darlinghurst by @eatingwithibis

21

0

10 months ago