Why Saté Madura Is The Best Style of Indonesian Skewer — Dining on a Dime

Why Saté Madura Is The Best Style of Indonesian Skewer — Dining on a Dime


Ladies and gentlemen, we
are driving in beautiful south Philadelphia, Pennsylvania, heading to Hardena Waroeng, which is a home style
authentic Indonesian restaurant in the Point Breeze neighborhood, which is a section of South Philly. South Philly is known predominantly for its Italian population, but in recent years, the Asian population has really increased, and there’s a strong
Indonesian community now right in the middle of South Philly, and that’s where Harden Waroeng comes in. They prepare incredibly tasty, authentic, delicious Indonesian dishes. Indonesian cuisine is this amalgamation of Middle Eastern, and Indian, and Chinese, and European
flavors and dishes that sort of come together to create this one fantastic cuisine. So, we’re heading to the
restaurant right now. I can’t wait to try some of this food. My mom and my dad opened
this place in 2001. They used to work at
the Indonesian Consulate in New York City. The people that worked in the consulate just ate at the cantina. Yeah, and she also did caterings for them and special caterings, a catering for the Indonesian president
when he came to New York. Like, a lot of people
were fighting over that. Like, they wanted to cook for him, but he was like, “No, I want her.” – [Lucas] Really? So, how long have you lived in– In Philly? I just moved here four or five years ago. The restaurant has been here for 17 years? Yeah, for 17 years. My mom and my dad left us when we were, like, I think I was just
beginning high school. Like, they came without
you to open the restaurant? Right, yeah, they came here just basically to make extra money, ’cause, you know, the consulate, she was only doing lunch, and that wasn’t, you
know, that wasn’t enough to support three kids. So what she did was she
opened up an open house, gave free food to all the neighbors. Oh, wow. Yeah, and they’re like, “Do you want us “to open here in Philadelphia?” And everyone was like, “Yes,” so then that was it. That’s pretty good marketing, right? So, Helen, you just barged right in here and you said, “I need some satés, “and I need them now,
’cause I’m going to Canada.” To Toronto. To Toronto. What is so exciting about the saté here, and how come you had to
get them today, right now? Because it’s very authentic saté. It’s a Madura style. Many Indonesian people
will only like to eat Madura style of saté. – [Lucas] So, is that difficult to find a very good, authentic tasting saté in the United States? – [Helen] In North America. In North America. – [Helen] Yes, it’s very difficult. Very, very. Even people from Canada or from New York, they couldn’t be able to get a real Madura style of saté, and
they have the saté here. The saté, is that included in that? So, satés are separate. Okay, ’cause I definitely want that. I would like some eggplant. Okay, and what else? I would like some beef rendang. We’re gonna do some of the collards. Is this a tempeh dish right here? – [Diana] Yes. Okay, great, can I try that? Maybe I’ll have a corn fritter too. – [Diana] Okay, I’ll put that separate. This looks amazing! Do Indonesians typically
use like a fork or a spoon, or their hands? So, how is it usually eaten? – [Diana] So, usually
Indonesians eat with their hands or a spoon. That’s my favorite thing,
eating with my hands. But it’s not like grabbing it with a piece of bread or something? You just get right in there. No, it’s like, yeah. Just get messy. That’s the best, that’s the best thing. That makes the food taste better. Thank you. You’re welcome. Okay, your saté. So, the chicken’s on the
bottom, lamb’s on the top. There is a mystery bowl here that I’m gonna explain to you as it was explained to
me, that because I have official permission to eat with my hands that this is for cleaning
your hands afterwards, ’cause things are gonna get
kinda messy around here. So, saté, this is the lamb. I’m going to eat this. That’s really good. The marinade has really gotten through. It sort of infuses the
meat, tastes very juicy, very tender, very flavorful. This is like peanut reduction. This is not some Jiff that you swirled around with some soy sauce. It’s not overly sweet, and it really fantastically compliments the salty, grilled, charred meat. You know, you can go to Jakarta, you can go to Indonesia, and get an absolutely garbage saté. Indonesian people get super excited if you say Madura saté. Let’s move onto eggplant. Great, I love eggplant. The spice of the chilies
really comes through, sort of clears your
sinuses out a little bit. I mean, the eggplant is a mushy vegetable. I find that preparing it spicily, it sort of gives it a little bit of body. Otherwise you’re gonna have a plate of, like, pleasantly mushy eggplant, but when you just smother
it in red chilies like this, it really gives the dish some character. I really enjoy it, that’s really good. I’m gonna do corn fritter now. This is just gonna be
fried, delicious thing. This is a corn fritter. We’ve got corn, we’ve got
onions, we’ve got shallots. I feel like every culture
has its version of, like, a fried cake. There’s nothing deeper or profound to say about a corn fritter. It’s delicious fried dough and vegetables, and I just wanted to try it. Corn fritter, see? Beef rendang. The flavors are not particularly as strong relative to, say, this
spicy eggplant dish. A lot of curries are typically, there’s a bit more liquid. This seems to sort of be evaporated so it’s more just like the good stuff. Beef, fat, and tomato are sort of the primary flavors that I’m getting, so that it’s sort of like a beefy stew. Little tempeh. It’s prepared in this sweet
soy sauce, ketchup honey. These collard greens are super good. They’re not crazy bitter, and they’ve fully absorbed
that coconut milk flavor. I like these collards. Final thoughts about Indonesian cuisine. It’s a very complicated cuisine, and you can’t pin it down and say Indonesian is one particular thing, because there’s so many islands, so you have these isolated communities that sort of evolve
separately but together, if that makes a lot of sense, which is why you can have 200 or 300 different cultures and
languages in one country. Lots of spice, lots of coconut, lots of ginger, lots of chile. Why would you not wanna eat a delicious plate of meat, and rice, and saté, and peanut all the time? I would eat it all the time. Really good. Ready? I’ve been waiting for this. That’s it. That’s all there is. Just kidding, I’ll do a little more. I don’t really know, this is very awkward. This is like trying to wash your hands in an airplane sink, lavatory sink, like you’re trying to
make yourself very small and not spill on the floor. So I’m just sort of like, I
feel like Gollum right now washing his hands. I really hope you enjoyed this episode of Dining on a Dime from
Hardena Indonesian Restaurant in South Philadelphia. If you’d like to watch
more, please click here.

100 thoughts on “Why Saté Madura Is The Best Style of Indonesian Skewer — Dining on a Dime

  1. I have to say,as Indonesian, those food look are pretty authentic. My mouth got watery , the chicken satay are thicker than we have here in Indonesia (those thickness usually happens for manadonese pork satay, but not chicken satay ). i get a bit distracted when he ate with only 2 fingers. Dear Lucas, the next time you eat Indonesian or any kind of Asian Food , please use the whole 5 fingers.Trust me, it's the best way to eat with hand and it'll help you so much better. However, thank you for showing Indonesian restaurant in this show . I really appreciate it.

  2. "eater" please come to indonesia and you will experince the original taste of indonesian food. here, we use complete local ingredients that difficult to find in america that makes the different….. good for indonesian restaurant there … bravo..

  3. why do they keep on getting it wrong.. kambing is actually goat. not lamb (domba) but yea the food looks pretty authenthic 🙂

  4. theres a lot of kind satay in indonesia, sa : satay madura, satay padang, satay ponorogo, satay buntel, satay lilit, satay maranggi..etc….each has its own authentic taste, and all delicious…

  5. I am surprised he apparently is not familiar with the use of a finger bowl after a meal. This is VERY common on occasions when one uses the hands while eating. It definitely is not typically Indonesian. It is also part of normal etiquette.

  6. Isn't Bakwan meatballs? my family make kuah bakwan or meatball soup. That looks like Dadar Jagung, Jajung is Indonesian for Corn

  7. Lucas… If you gonna taste indonesian food… so please eat with the rice, 😅 we can't even say we have eat without that (actually………)

  8. we indonesians, usually just use one hand to eat.

    good for us,

    we have one less hand to wash.

    i mean, its one less problem… right?

  9. damn, that dishes look much more delicious than what we would find here in jakarta indonesia… i could see that those dishes were cooked with love!

  10. Fun fact about sate madura : no one truly sold sate at madura island, probably because it was a stereotype for people from madura who always sold sate in another provinces in Indonesia

  11. The eqqplant colour is great. And… the meat thickness of satay just increadibly better than most of in Indonesia

  12. Hummm Yummy! but it's better to eat outside with some friends at night + Indonesian cigarettes 'n Wedang Jahe, yay!

  13. Lucas, you definitely have to go to Indonesia. Please make a season of dining on a dime in Indonesia. There are sooo many delicious food here.

  14. I'm indonesian, and i'll say, that was the biggest meat i've ever seen on a sate. We indonesian most of the time not having those big meat on our sate, more like a small ones like a thumb size meat on the scewers, but i think that size is to compensate the western type of barbeque style of meat. Looks good make me want to go their and got me a one plate of those sate!

  15. that not madura's style sate, that is padang's style sate.. madura style more darker with sweet soy sauce…sorry for bad english before

  16. Come to Southern California. We have a lot of Indonesian restaurants here! Also, Rendang is usually cooked for HOURS! That’s why the sauce is so thick!

  17. Philly is the capital of food – best Italian, best Viet, best SE Asian, best Jewish deli, best Indian, best Malaysian. I come all the way from NY just to eat then go back. Stuff like Madura Satay is impossible to find in very diverse cities like Toronto or New York or even in Cali. I feel like many people in Philly don't even realize what they are sitting on in terms of food because they're so used to it.

  18. my mom once thought the bowl of water was a type of tea to drink coz it had a lime in it but it was really to wash our hands xD

  19. Too many Indonesian satay
    Sate Madura
    Sate Padang
    Sate Buntal
    Sate Maranggi
    Sate Bali/Sate Lilit
    Sate Kere
    Sate Ambal
    Sate Kelapa
    Sate torpedo
    Sate usus
    Sate kalong
    Sate Kerang
    Sate kelinci dll

  20. Good video. you need independent sambal, fried noodle and krupuk. that's gonna be perfect. East java style of nasi campur.

    I think that is authentically not padang style rendang. that stew is authentic Lapis daging jawa timur. But to make it easier they probably called that rendang. even in east java here we called it rendang to make it shorter when we are visiting warung. Trust me it taste very different than rendang from padang. Lapis daging is more like fusion of brongkos daging from central java with sharp spice and texture like rendang from padang. I know it because I am native east java while I have native padang brother.

    You can distinguish a padang rendang and lapis jawa timur by it taste. If it has sharp caraway and star anise flavor then it is rendang. but if it has sharp coriander seed and mace flavor then it is Lapis Jawa timur.

  21. sate madura aslinya dari malaysia.. reog ponorogo juga.. komodo.. silat.. bahasa melayu.. kerajaan melayu.. semuanya dari malaysia

  22. Now I'm craving it a lot! Seems like I have to visit some Indonesian restaurant soon tho, kinda craving good rendang

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