UPPKA Rumasa

Indonesian Traditional Snack Shop, selling Kue Kering & Kue Basah, Telur Asin, Ulen, Rempeyek, Lime Juice, Kentang Mustofa, and Kripik Usus

• Kue Kering and Kue Basah are basically pastries that you usually find in festivities or parties. However, the Indonesian version of this pastries are divided into 2 major categories ; Kue Kering is mostly pastry that have crunchy and dry texture, and Kue Basah is mostly pastry that have soft and moist texture.
• Telur Asin, is salted duck egg, an East Asian preserved-food product and also well-known in Indonesia, made by soaking duck eggs in brine or packing each egg in damp, salted charcoal. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red. Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment or cooked with other foods as a flavoring. The texture is gelatin-like egg white and firm and has a perfect round yolk. The egg white has a sharp, salty taste. The orange-red yolk is rich, fatty, and less salty.
• Kentang Mustofa is an iconic Indonesian side dish made from potato that is grated or cut into juilenne, and then cooked with sambal balado. Kentang Mustofa also an Eid Mubarak food, where majority of muslim household will serve it in the Holy Day of Ramadhan. Despite the name “Mustofa” sounds like middle eastern name, Kentang Mustofa is not at all originated from Middle East. It is believed that Kentang Mustofa originated from Indonesia First President’s cook, named Opo Mustofa. When Opo Mustofa working as cook for Ir. Soekarno, he felt that it will be a waste to not utilize the left-over potato in the kitchen. So he decided to make something out of it and serve it as one of President’s meal. One day, this particular potato dish is missing from the meal set, and because there isn’t any settled or official name for the dish, the President asked “Where Mustofa’s Potato ?”. Hence, the dish name become Kentang Mustofa.
• Ulen, is a well-known Sundanese delicacy, made from glutinous sticky rice. Despite Ulen is known to be a common dish that served during fasting month (Islamic religious event), it is also a common dish that people consume daily. Ulen is a great breakfast choice to start your day, and is best served while its hot.
  
• Rempeyek, a traditional Javanese cracker, made from rice-flour dough with peanuts or shrimp as topping. Rempeyek usually served as complimentary dish in various restaurants in Java, along with main dish. But most of Indonesian also having Rempeyek as snack in general, or adding it into their daily food.
• Kripik Usus, is a traditional Indonesian snack that made from fried or grilled intestines, usually chicken or cow. Despite it made from animal intestine and understandably “gross”, it has been shaped and made into a form of crackers with various spices, resulting in flavorful and crunchy snack that offers unique culinary experience.