Indonesian Street Food: Kue Leker (Surabaya)

Street snacks in Indonesia are everywhere and are as varied as the number of islands in the nation (about 17,000).

The good thing about having out-of-the-country guests? I have an excuse to indulge in many of them. This kue leker cart was set up right in front of the spicy chicken place we went to for lunch, and since my brother said it was good, we got some.

Kue leker guy on wheeled push-cart

Kue leker is almost like a crispy folded crepe, usually filled with chocolate and banana. It is supposedly one of the staple foods of my home town, Surabaya, although apparently people from a neighboring town, Lamongan, claim its theirs also. Surabaya-ers will win by sheer number.

The origin of the name "kue leker" is not certain, but a likely explanation is that the word "leker" came from the Dutch word "lekker" which just means good or tasty. Kue simple means cake in Indonesian, so if the first part is true then the term just means "tasty cake."

The cake/crepe is made to order on a rotating hot pan while the guy pours chocolate syrup and plops banana slices down.
It seems quite likely that this dessert did originate during the Dutch colonization, right? I mean, it's practically a chocolate and banana crepe, rather European. And they did colonize us for 300 years!

As the bottom is getting crispy, it's folded and flattened, distributing the fillings around. Eat it while it's fresh: hot and crispy.

They'll have some already made on display, but you can always ask for a freshly made one.

It's a simple dessert that's quick to make and hits the spot, just as street snacks should be.


in front of:
Ayam Penyet Bu Kris
Kl.Tenggilis Utara no.1
Surabaya, Indonesia

Tijuana (Baja, Mexico)

Tijuana

• Barbacoa de La Ermita - Hidalgo style lamb barbacoa cooked overnight in a pit. Open on weekends only and there ain't no hangover cure like it.
  
• Cebicheria Erizo
• Cheripan -a great Argentinian restaurant with an amazing flank steak and a big martini list, including tamarind martini.
  
• La Querencia - one of the most exciting places in Baja with the Baja Med food movement in the forefront.
  
• La Vuelta -Fun place with some good beer offerings and a great mariachi band. Open late so get your party on here.
  
• Lorca - a great little Spanish place with delicious paella and whole suckling pig.
• Mariscos El Mazateno
• Mariscos Ruben - THE best seafood truck on this coast with THE best marlin taquitos.
  
• Mision 19
• Tacos El Poblano - Their carne asada tacos, made with 3 different meats, blow any carne asada taco in Los Angeles out of the water.
  
• Villa Saverios Restaurant - Both Italian and Baja Med influence the cuisine of Chef Javier Plascencia at this gorgeous restaurant.

Tijuana: Mariscos Ruben and the Best Marlin Taquito

I like going to Mexico with Street Gourmet LA, just blindly following him to the places he's researched and discovered (hey it's a vacation). He has not disappointed yet.

On our last trip to Tijuana for Tequila Expo, he took us to one seafood truck that I can't get my mind off of. Mariscos Ruben.
Husband and wife team Ruben and Mirta Rodriguez have operated this Sonoran seafood truck at this very corner for the past 20 years and they employ quite a few staff working the "kitchen" in the truck.

There's a small tented area where patrons squeeze into plastic chairs and stools. Some of the locals are decked up in suits and fancy dresses, but good food has always brought people together.

Our meal started big.
A plate of Manitas de Jaiba (crab claws).These small crab claws are fresh and sweet and served with citrusy chile marinade.

The crab tostada was equally impressive.
Fresh crab meat topped with onions, salsa, and thick slices of avocado really brought out the sweetness of the crab meat even more.

But it was these babies here that I crave, that makes this place so memorable to me. Marlin Taquitos.
Meaty smoked marlin in chargrilled tortillas are topped with cabbage, homemade thousand island dressing, and another homemade secret sauce. There's the smokiness, the creaminess, and then there's the crunch. To put it simply, they're the best taquitos ever.

Ruben works a small charcoal grill behind the tented area. The wife high recommended we try another dish before leaving: Almejas Gratinadas (Clams au gratin, basically).
We watched as Ruben Rodriquez picked up foil-wrapped Pismo clams from the charcoal. One of the cooks then split them open and prepared the real deal for us.
Like a treasure box, the big clam shell is now topped not just with the tender clam meat swirling in its juice, but with octopus, shrimp, scallops, cream and monterey jack cheese. We can see why Mirta wanted to make sure we try these and we're so glad we listened.

Every now and again I find myself wanting to drive down to Tijuana. The main reason would be this place and their marlin taquitos. I regret everyday not making a pit stop on my way home that time.
If you're ever in Tijuana, make sure you stop by and check this place out.
No, wait, scratch that. If you're not in Tijuana, get in your car and drive to this street corner.

Other reviews for Mariscos Ruben: Street Gourmet LA, Food GPS,

Mariscos Ruben
Corner of 8th & Quintana Roo
Tijuana, B.C., Mexico

Open 7 days a week, 10am-6pm