ENTOK SLENGET KANG TANIR
Tasting Duck Culinary: Rare, Spicy Cuisine from Jogja's Turi
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Updated on 6/9/2018
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4:30 pm - sold out
IDR 20,000 serving (including drink)
The fresh air distinctive to the northern part of Jogja accompanied YogYES.COM that particular afternoon during our trip to Pules Agropolitan Traditional Market, Turi. This was where we would find the answer for our curiosity: Turi's distinctive cuisine that has been well-known throughout Jogja, Entok Slenget Kang Tanir. The 30-minute drive from Jogja Kembali Monument via Jalan Palagan Tentara Pelajar felt short.
Upon arriving, Kang Tanir has been in front of his traditional cooking stove, waiting for customers. Happily, he greeted the customers, including us, and asked what our orders would be. He also asked what level of spiciness we would like to try. After placing our order, we chose the lesehan seats (seating arrangement without chairs) right behind Kang Tanir's cooking spot. From there, we could see his agile movement in serving the customers' orders.
Kang Tanir first conquered this Cairina moschata back in 2006. Prior to that, only few would want to create cuisines made of duck meat, particularly due to its thick meat. In Javanese, we'd say that the meat is 'alot' (thick, hard to tear). In Kang Tanir's hands, however, the large duck originating from America's tropical lands are transformed into delicious cuisine that has never failed to spoil our tongues. Many customers even come a long way only to have a try of the unique, rare sensation that duck meat brings.
After a 15-minute wait, a portion of entok slenget came and teased us. Warm, steamy rice were also served. The taste just 'clicked' with the duck meat, raw cabbage pieces, and fresh cube slices of cucumber. The strong aroma easily induced our appetite. We immediately enjoy the food while still warm.
At a glance, the physical appearance of entok slenget resembles that of stew-thick sauce without coconut milk. What differs slengeten entok from stew is that it brings a stinging spicy taste to the tongue. Before processed into slenget, the duck meat is cut in cubes and cooked using ungkep technique (hard-boiled in seasoning). This is the secret technique that results in the soft, delicious texture of the meat. Following the ungkep technique, the meat is cooked by boiling it on a traditional cooking stove, mixed with herbal seasonings, soy sauce, and ground red chilli-the number of which you can request according to your preference.
Aside from the tasty meat, the liver, gizzard, and balungan (bones with some remaining meat) are also processed into delicious food. The balungan is yet another favorite menu. The two dishes share similarities in terms of processing; however, balungan offers a different sensation of savoring thin layer of spicy meat covering the bones. Another thing that will make you go nuts is that, special for balungan, the portion served is way larger than other dishes.
Kang Tanir usually cooks between 12 and 15 ducks per day. Don't think that such a large amount of meat supply can last one full day, though. The restaurant opens from 4.30 pm. Sometimes, in just three hours, a 'SOLD OUT' sign is already posted. That means that if you want to have a try of the delicious slengetan entok, it will be better to come early when the restaurant has just opened. Otherwise, there might be no duck supply left for you.
The fresh air of Pules Agropolitan Traditional Market neighborhood adds to the delicacy of this culinary. The hot, spicy taste is like a slap to the face-you won't be able to contain yourself from continuing to put spoonful by spoonful into your mouth, your tongue will keep dancing until your hunger is truly satisfied. That's what happened to us until we eventually decided to go back home with contented belly and tongue.
Text YOGAKU PUSPITA RINI SAGALA Photography JAYA TRI HARTONO
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