TEMPO.CO, Jakarta - Nasi terik ayam (Blazing Chicken Rice) is a popular culinary in Kudus regency. The chicken rice is believed to be inheritance of Sunan Kudus (one of nine Muslim leaders who lived in Java Island in the past) together with roasted chicken braised in coconut milk. In Kudus, Pukwe stall is the only stall which serves the legendary chicken rice. Pukwe derived from Javanese words jupuk dhewe (Just help yourself). The stall is located on Jl. Mulyo, Getaspejaten village, Jati District, at the east of Kudus House of Representatives building.
During the holy month Ramadan, Pukwe stall is flooded with costumers. The interesting part is that the customers have to book the place in this stall three days in advance due to the limited seat. The stall only accommodates 150 seats.
"For this menu, we used free-range chickens," said Finsentius Kharisma Pramudya, the owner of Pukwe stall on Friday, July 26. Kharisma explained that the seasoning consist only of spices, without any preservatives and flavor ingredients. Among the seasonings, coriander seeds, cumin seeds, garlic, candlenut, bay leaves and galingale root, a bit of sugar palm, coconut milk, and fried onion are used. "We fried the chickens and take only breast parts," Kharisma added.
The rice is served on the plate and topped with minced chicken meat; the broth is then poured on to the dish. The stall also offers additional dishes, such as cockles’ satay, fried chicken, bakwan, mendoan (a kind of tempe dish) and chicken intestine satay. The vegetables and papaya leaves are guaranteed for its bitter-free taste. Wedang Uwuh (Uwuh hot drink) made of cinnamon, ginger, secang bark and other spices are also offered as beverage. "We offer healthy meal trends," said Kharisma. For one portion of the dish, customers only need to pay Rp10.000.
Pukwe stall opens daily except for Monday, starts from afternoon until 22.00 local time. The stall is actually inspired by other stall called Hik Solo but with a more modern touch. Kharisma, who employs dozens of staffs, is not willing to name his daily turnover. "This is the kitchen's secret," Kharisma said.
BANDELAN AMARUDDIN
