Greensburg Daily News, Greensburg, IN

April 30, 2013

Mayasari continues to bring unique experiences

Tess Rowing
Greensburg Daily News

Greensburg — One of Greensburg’s newest restaurants, Mayasari Indonesian Grill, continues to bring recipes from around the world with its newest dish: Shabu Shabu, which means “hot pots.”

Made with a variety of meats and vegetables, the soup is one of many plans Mayasari “Maya” Iffendi conceived to continue bringing unique dining experiences to Greensburg.

Iffendi said the Shabu Shabu dish is meant for family. Meals in Indonesia are often shared as communal dishes, not unlike a pitch-in.

Shabu Shabu is served in a pot divided into two sections. The intention to give the customer a highly-customized meal, and to create two soups which can be as different or as similar as desired with a group of people.

The customer is presented with a number of meats and vegetables that are to be cooked on the table. Iffendi has created a spread which includes Indonesian meatballs (which are very similar to sausage), fish balls, crab meat, steak, shrimp, tofu, bok choy, nappa, inoki mushrooms, button mushrooms, an choy, green onions, and sweet basil (which doesn't taste like basil as Americans know it).

For those wondering, bok choy, an choy and sweet basil are large leafy greens, and inoki mushrooms are long and slender.

The broth is boiled at an extremely high temperature, which quickly cooks the ingredients.

“You know it's done when the shrimp turns red,” said Iffendi, who lifted a large shrimp out of the pot with chopsticks to demonstrate, “Some people like the steak to be rare, others like it well done. I do not like it red.”

If one person wants rare steak and the other doesn’t, the benefit to Shabu Shabu, according to Iffendi, is that the same ingredients can be used in different sections of the pot to create completely different meals.

Iffendi said one serving is $15, which easily makes enough food for two people. The meal is served with rice and two sauces: A spicy chili-based sauce, and sweet soy sauce, both made inside the restaurant (to save money, and to keep the sauces fresh, said Iffendi).

Without advertising, Iffendi said Shabu Shabu has been selling on Saturdays during sushi night. Shabu Shabu is available every day, though Iffendi said if a person plans to order Shabu Shabu for lunch, he or she should call ahead because preparation takes at least 15 minutes.

“I want to make something new and healthy that everyone will enjoy,” said Iffendi.

Iffendi also shared her plans to buy low-rising tables so that people may sit on the floor without shoes.

“That is the way to share Shabu Shabu,” Iffendi said.

Vegetarians can always ask for no meat; Iffendi will provide doubled portions of vegetables and water instead of chicken stock.

Mayasari is located at 213 N Broadway St., and can be contacted at 812-222-6292.



Contact: Tess Rowing 812-663-3111 x7004