TEMPO.CO, Jakarta - The aromatic scent of spices mixed in coconut-milk broth pervades into the nostrils. Slices of free-ranged boneless chicken meat and fresh tomatoes crowding the broth alongside the slices of bird’s eye chili. Thin slices of raw cabbage complemented the mouth-watering soupy dish.
The dish is called the home-made ‘tongseng ayam kampung’ (spiced free-range chicken) that is sold in Moro Seneng restaurant in Bantul Regency, Yogyakarta. The food stall, with half of its walls made of bamboo, is 50-meter away from the Bantul Regency Administration Office complex.
The owner of the restaurant Supartini, 50 years old, inherited the business from her mother, Mugirah. In 1960s, Mugirah opened his curry stall in Bantul traditional market. When he died in 1987, the small restaurant went to the hands of her children.
“We have more restaurant in Bantul,” Supartini said on Wednesday, January 7.
She named the branches of the restaurants including the ones in Bantul Market, Manding, Cepit, and Imogiri. The curry stall in the market has always been full. During the lunch, for example, people are lining up for their turn to enjoy the dish. An additional long wooden bench is provided in front of the stall for peak hours.
The Bantul’s distinctive spicy chicken curry sold in the stall maintains the flavor of the ingredients which are free-ranged chicken and spices among others. It is also cooked in traditional way using charcoal and fireplace.
In addition to the tongseng, guests are welcomed to try other menu such as curry, satay, fried rice, tempe bacem, peas, and traditional drink of sweet hot tea. The tea is usually called ‘nasgithel’ by Yogyakartans that stands for ‘panas, legit, kenthel’ (hot, sweet, and thick).
Wulan, an employee of the restaurant said that they prepare ten free-ranged chicken with spices each day. One portion of the tongseng with rice is priced at Rp10,000. The restaurant opens starting from 08:00 to 16:00 local time and is usually busier on Saturdays, Sundays, and holidays.
SHINTA MAHARANI
