Just got back from dinner at an Indonesian restaurant in La Verne. Pondok Salero opened up early last fall and has slowly garnered more interest in a city populated with fast food chains and Mexican restaurant. I’ve never had real Indonesian food save for late night munchings on instant mie goreng noodles, so it was only appropriate I come with Cindy, a friend from Indonesia.
I always try to make sure we get different dishes when eating out. However, when two girls want chicken curry badly, you really can’t prevent such an event from taking place. So this time, we both ordered the exact same thing: Paket Rames Ayam ($7.25). I’m really glad I had Cindy there with me cause I can’t speak a word of Indonesian, and there didn’t seem to be much English communicated in the restaurant.
After eating this meal, I regret not trying to seek out Indonesian food earlier, because it was a really enjoyable dinner. My favorite part of the dish was the cabbage and string beans simmered in a vinegar based sauce, with chilis flecked throughout. The spicy tang and crunch of the cabbage proved a good match for the serundeng sprinkled rice. A hard-boiled egg in cooked in a red chili sauce wasn’t nearly as spicy as I had wished for and needed help from the blend of red and green chilies (to the left of the egg). The main component of the dish was a coconut milk based chicken curry, similar to our Vietnamese curries, though thinner and significantly lighter. Cindy told me that if this dish were to be served in Indonesia we’d be eating with our fingers right now…we thought about it, but then the waitress handed us fork and spoons, which we put to use. We did however, consume vast quantities of onion chips ($1.75) and shrimp chips ($3.25), which is traditionally eaten with every meal.
The dinner itself is a good deal, but watch your chip consumption, because it nearly doubled our bill!
2105 Foothill Blvd., Suite B
La Verne, CA 91750
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.