JADAH TEMPE MBAH CARIK

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Photo : @tirtamursitama

Enjoy the wonderful view of Mount Merapi with its hillsides while tasting Jadah Tempe Mbah Carik and warm tea seems very complete. Contrasting blend between flavor and texture becomes a special characteristic of this dish. Initially, this dish is not popular even there is no aesthetic value.

In the 1950s, Sastro Dinomo makes Jadah Tempe as his culinary product and vendor around Telogo Putri Kaliurang (literally means Princess Lake). Initially, this dish is not popular even there is no aesthetic value. After Sri Sultan HB IX visited in Kaliurang with her family, it becomes historic events for this Jadah Tempe business.

Photo By @melianachandra

The Origin of Jadah Tempe Mbah Carik

Originally, Sri Sultan Hamengkubuwana IX visited this outlet to tasting Jadah Tempe. Then, he made this dish as his special menu because it had a unique taste. To distinguish it from similar culinary, Sri Sultan Hamengkubuwono IX gave this dish a name. The name “Jadah Tempe Mbah Carik” was chosen as Mbah Sastro Dinomo was the village’s Carik (a village head’s secretary). The name continues to stick until this day and became the brand of the legendary Jadah Tempe in Jogja. Jadah Tempe Mbah Carik also gained recognition as the originator of Jadah Tempe.

The growth of this Jadah Tempe business continues until this day. This business management runs by his grandchild Ibu Idha Kurniasih. Its popularity increases and brings up a similar business. Finally, this dish becomes a culinary icon from the slopes of Merapi.

Photo By @tirtamursitama

The process of making Jadah Tempe Mbah Carik

The process of making a famous Jadah Tempe Mbah Carik starts from soaking the sticky rice for about 3 hours. Grated coconut is mixed with sticky rice and other spices, then steamed in boiler pot on a traditional stove. After steamed for one and a half hour, the half-finished Jadah is then battered. Next, the battered rice is shaped into the chewy and savory Jadah Mbah Carik. Last, frying tofu and tempeh that have already marinated in bacem (seasoning of palm sugar and soy sauce mixture) using firewood.

Jadah Tempe Mbah Carik presented in the unique form. It was eaten simultaneously in stack consisting of Jadah and tempeh. The combination of the savory Jadah and its chewy texture with the sweet Tempe Bacem) gives a diverse sensation while enjoying the cold weather in Tlogo Putri Kaliurang.

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