'Es Temulawak'

'Peyek' (IDR2.5k/biji = ~AUD$0.25/piece)

The grilling is done outside of the restaurant, allowing them to be able to use a charcoal grill making the seafood have a smoky flavour and also, the crispiness if you have realised do differ from the way you cook or grill your fish or any other seafood.
Once you are seated, you are given a side plate of pickles, freshly chopped chilli with red onion and also a dipping sauce which is quite chilli. First was the 'Grilled Fish' which we ordered which sadly I forgot what type of fish it was.. so, I'll just post the different types of live fish they offer which also includes its pricing so then you know roughly how much it is for each of them. The way they do it is that you choose what fish you would like and also how it is cooked. I do prefer this way of choosing seafood dishes as it is easier and also allows you to not have to stick with what they offer but you can also have a taste of this and that, try it this and that way, more like a flexibility on what you are eating which is great.
We chose the fish to be grilled indonesian style sweet which just uses their Dark soy sauce as a base of the fish while it's grilling. As you can see, the burnt bits are abit extreme in some areas, hence you would omit in eating those areas. But the other areas, you can see how it has been grilled nicely, having the soy sauce absorbed into its meat whilst also getting the charcoal and smoky flavour and texture like I mentioned previously. The seafood was fresh, thick meat and it was delicious.
'English Burr Head cooked with Ebi (Sayur Genjer Masak Masak dengan Ebi) (IDR38rb = ~AUD$3.8) to be honest, I wasn't sure what type of plant it was at first other than that it was some kind of vegetable. When I looked it up online for its English name, it turned out to be an English Burr Head aka. Limnocharis Flava which I have never heard of in terms of its English name but for those who aren't familiar with this vegetable, it is very common in Indonesia, being grown amongst the rice fields in Javanese islands. The central flower stalk is used for cooking but its flower can also be eaten as well. What makes it unique is its triangular shaped leaves, growing in clumps and its hollow stems are bald/smooth.
Everything was served on a big white plate, it was alot of crab legs, I may say.. The American Cajun sauce seemed to have been marinated in, also being poured over everything. There were a few corn cobs on the side, along with roughly cut big fat potatoes however, the amount of clams could have been more but I guess it would have sufficed with the amount of other dishes we have already ordered.
American Cajun sauce wouldn't have been my first choice for sauce but it turned out pretty good I must say. There were the right amount of spices and herbs, flavour was good but I did find it quite full on with the pepper. The crab legs was fat and juicy, filled with flavour and the sauce became a good dipping sauce for the meat.
One of my favourite dishes to eat everytime I am in Indonesia, it is always this.. though every restaurant has their own way of serving and cooking it. 'Soft Shell Crab with Salted Egg' (IDR79.8rb = ~AUD$8) The serving was quite big compared to some restaurants, however there were slices of capsicum as well as what seems to be basil or lettuce as decoration which was quite a nice touch. Overall, the dish was well done, the soft shell crab was crispy and full of flavour with the salted egg all around it.