Huize Trivelli

Huize Travelli - Heritage Resto and Pattisier

Cideng, once was Tjideng, has a hidden historic treasure on one of the streets in its neighbourhood. Huize Trivelli Resto and Pattisier. Tragic as this wonderful premise was once a part of the camp that housed more than 10,000 women and children (boys and girls) during Japanese occupancy in Indonesia (1942-1945).

The street used to be Laan Trivelli or Trivelli Street. Now it is called Jalan Tanah Abang II where business ventures now residing in the office buildings along the busy and wide street in the Central Jakarta, Indonesia’s Capital. The estabishment stages distinctive Indonesian earlier ethnicity in the midsth of old colonial atmosphere and far eastern cultures brought to this country by the vast open water travellers and traders.

The teak wooden furnitures with rattan embelishment, knitted yarns made into table cloth with its classic granny european patterns in the cabinet where dining wares are kept and neatly stacked, family black and white photograps dating back to the early period of the decade, various decorative elements that sofly radiate this particular warmth of vintage items, all off these pieces of puzzle have crated a very charming picture that solely unique, belonged to Huize Trivelli.

The entrance was once a garage, leads to the main restaurant inside, where displays of antiquites and books on simiar theme would welcome the guest. One would feel the strong urge to slow down, freeze and scan the room, to embrace every details in the interior and try to interpret the items displayed.

While time seems to go by so quickly in this place, guest would find another delight upon reading the menu. The original food from generation back, kept in the family as a valued treasure, shared to us as the guest through selections of dish. The renowned Ducth Rijsttafel (Indonesian traditional rice served with various side dish, classic local recipes) is the signature item in this resto. Other classical colonial food and beverage are available, soups, pastei, salads, croquette, pasta, old style colonial steak, klappertaart, and beverages of coffee, tea and traditional Indonesian beverages such as Bier Pletok and Wedang Jahe.

Food preparations are a feast to the eye. The way of serving doesnt leave the whole theme of the restaurant. The candy-like sugar cubes for coffee is wrapped in a net and adorned with little ribbons of golden colours that symbolize the prosperous era of Batavia in the past.

I am not a food nor restaurant critic, but i would surely hope very much that a real critic would confirm my oppinion about this Resto and Pattisier. That it offers great pleasures. From the food it serves, the ambiance it creates, the generous collections of family’s antique for its interior decorations, and especially, the warm, humble and knowledgeable host, Pak Ludy and the Soe’Oed clan.

Surely a must visit place, where you would feel homey, even though you were raised in different era and culture.


Huize Trivelli
Jl. Tanah Abang II no. 108
Jakarta Pusat 10150
Telp: 3865803
info@huize-trivelli.com

All the cute looking meals

Chicken with Peanut Baliness Sauce

Blend shallots, garlic, chilli, candlenut, salt and sugar with 1/4 cup of the coconut milk into a paste.

Heat some oil in the pan, then saute the paste for a minute or two until it becomes aromatic. Add some ginger and lemongrass to the sauteed paste, keep the fire low. Add more coconut milk and let it simmer

Once the sauce is ready, marinate baby chich (4 months old chicken) in it .. for quite a while ..
Then put the chicken pieces on a tray, bake them on 170 degree till brown and nicely cooked.

Crispy and golden brown chicken to be added with the previously prepared sauce ..

Hot steamy fragrant rice with a touch of pandanus leave would do the serving trick ...

so asian .. so exotic

Nasi Kuning

The celebrative dish of yellow rice
it is in Javenese custom to celebrate events with a set of ‘nasi kuning’ as translated as yellow rice. a complete set of yellow rice would comprises of: - the yellow rice made of beras or rice, cooked in coconut milk, salt, yellow tumeric as coloring agent and flavour, lemon grass, kaffir lime leaves. soon right after it is cooked, the rice is formed to resemblance a small mountain, whereas the complimentary dishes would act as the other elements of the miniature of nature in a dish; - ’pergedel’ the mashed potatoes added with finely chopped beef and sliced celeries: - ’kering tempe’ chopped soybean cake marinated with coconut milk, chilli, onion and garlic spices then fried till dry and crunchy; - chicken marinated with garlic, onion, galangal, lemon grass, then fried; - ’empal’ stewed beef marinated with almost the same spices as fried chicken then deep fried; nicely shredded omelettes; added with fresh garnishes of raw chilly, tomatoes, carrots, cucumber and celery ..
all served on banan leaves on a bamboo woven serving mat called ‘tampah’ … the yellow rice alone should be so rich and delicious ..
it is believed that the whole contents of nasi kuning symbolized all elements in nature. the colourful items and rich contents along with so complex spices ..
the time needed to make one set of nasi kuning alone would worth making this meal a special and celebrative complete meal ..

Sandwich ... a full course between slices of bread

it is said that long long time ago when a King ruled somewhere in Europe, his severe uncurable addiction to gambling made him reluctant to undergo complete processions of formal dining protocole ..

to avoid this long meticulous dining course, he requested his chef to prepare something simple for him yet, all appetizers and main course contents to be included in the set up… as ofcource, as a gaming afficionado, he was inclined to be glued on his betting table ..

sandwich then created, having all element of fine dinning in between simple slices of bread. lettuces, tomatoe slices, eggs, bacon, cheese .. one can never be boring mentioning all ever created sandwiches

what's your favorite sandwich? ..

Lobster Termidor

Lobster yang masih hidup, segar sebagai bahan dasar masakan ini akan memberi rasa yang lebih gurih dibandingkan dengan lobster beku.

Cara cepat membunuh lobster dan yang dianggap paling manusiawi adalah dengan membelah kepalanya dengan pisau yang sangat tajam.
Setelah kepala lobster di belah, lanjutkan membelah badan lobster menjadi dua bagian.

Bersama cangkangnya, lobster di 'blanch' sebentar hingga muncul warna merah orange yang menyala.
'Blanching" juga berfungsi untuk memudahkan pencabutan daging dari cangkang lobster.
Sementara proses 'blanching', kita bisa segera membuatkan sauce-nya.

Tumis bawang bombai dan bawang putih yang telah dirajang halus hingga harum dan kuning dengen menggunakan butter, kemudian tambahkan fresh cream dan mustard. Masak dengan api kecil hingga tercampur sempurna kemudian tambahkan garam dan lada. Terakhir, sebarkan parmesan cheese di sauce tersebut. Aduk hingga rata.

Lobster yang telah di blanch, diambil dagingnya untuk kemudian di potong-potong kecil. Campurkan sauce pada potongan lobster hingga menjadi adonan yang menyatu.

Setelah itu, stuff adonan tadi kedalam cangkang lobster. Jangan lupa taburkan cheese dibagian atas cangkang lobster melapisi adonan tadi. Masukkan kedalam oven hingga terlihat berwarna golden brown.

Lobster siap dihidangkan dengan pelengkap tumisan sayuran warna-warni menggugah selera.
Silahkan mencoba .. :)