Dju Dju – Indonesian Nasi Padang in Serangoon

My makan kakis introduced me to this Nasi Padang place in Serangoon. Mdm Djudjurjati came from Semarang, Indonesia. She cooks a lot for the family and friends and everyone enjoys her food. That’s why her husband encouraged her to set up a food stall near her home about 20 years ago. 

There are more than 30 dishes for you to choose from. In the morning, mee siam, mee rebus and sardine curry puff are sold. Their mee siam is a little different with coconut milk added to it. But it was a little too mild for my liking. Mee rebus, however, is quite solid. It kinda reminds me of my primary school days when I always have it for breakfast. 

Its ayam penyet is deep fried till golden brown, although leaning towards the dry side. The crispy bits added the crunch but what made us give a thumbs up is the sambal belachan chilli at the side – spicy and tangy enough. Now can I have a plate of rice please? Oh ya, not forgetting the otah wrapped with banana leaf that is a tad spicy but firm enough to cut and share. I love it for its smoothness and fragrance. 

Ayam masak merah is my favourite dishes amongst all. Translated as “red cooked chicken”, it honestly doesn’t sound very enticing at all. But in actual fact, the mildly spicy chicken is slowly braised in a sweet tomato sauce, with a hint from the spices like chilies and lemongrass. The combination is shiok, which goes well with rice.

We also had the ikan bakar that was grilled with their secret spices. Don’t judge the book by its cover. This unassuming fish is very addictive. The quality of sambal sotong is great, each one is tender and the sambal is tasty. Beef rendang is more on the sweet side and fragrant, although the beef was a little tough that day. Other dishes we had include Black Pepper Fried Fish, acar nanas and sambal goreng.

You will be pleased to know that the Claypot Assam Fish Head is cooked with their homemade gravy. The rempah is cooked till fragrant before some coconut milk is added to create a delectable gravy that is piquant and spicy. Little details matter, for example, the eggplants are lightly charred at the edges which help them to keep in shape and soak up the gravy. 

The food more than passes muster as seen from the nods of our dining kakis and the long queue at the stall during lunch time. I recommend you to go around 11.30am so that everything is still hot and fresh (plus skip the queue).

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Dju Dju – Indonesian Nasi Padang. We will verify and update from our side. Thanks in advance!