Breakfast the next day:
This is the serving dish of what they called "grilled chicken" but it's really ayam panggang - which, yes, means grilled chicken, but is different from ayam bakar which also means grilled chicken! Panggang is different because it is first stewed in a broth made from a bunch of soy sauce, herbs/spices (called a bumbu and typically contains chillies, shallots, garlic, kaffir lime leaves etc) but then it is grilled after that. This two step process is actually not that unusual in Indonesian cooking. Between making the spice paste (some dishes use 2 different spice pastes - one for each cooking method), stewing then grilling or frying, it's really labor intensive.
Talking about labor intensive, this is potatoes balado:
The potatoes are first double fried, then fried with the spice paste.
My first plate:
Ayam panggang, potatoes balado, green sambal (sambal ijo) and red sambal (sambal merah), shrimp chip, rice and puffed beef skin cracker-y thing.
Awesome pineapple
This is the soup station setup for soto padang, which is a beef soup made with spices, and also includes double fried potatoes, tomato fried shallots, mung bean starch noodles and then they float a couple of shrimp chips on top that kind of melt into it
This was the day we were checking out, so after breakfast we packed and still had a lot of time before our flight so we checked out an art museum located in the mall next door.
The museum is dedicated to a single artist - an Indonesian artist who was a political prisoner for years.
