Lil’ Java Philly’s Gado-gado

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Set to celebrate their second wedding anniversary in November, Ferry and Debby Takili cannot really consider themselves newlyweds, but the two have maintained a steady relationship with novelty in another sense. As the owners of Lil’ Java Philly, 1739 W. Ritner St., they have come to complement the overseers of neighboring Sky Cafe as over-the-moon offerers of Indonesian cuisine.

“Not too many people know about our food, so we wanted to give them something different,” Ferry Takili said of operations at the Girard Estate eatery that he and his spouse opened in February. “It’s exciting and scary all at the same time to be taking this step.”

The residents of 19th Street and Snyder Avenue secured the space last summer and intended to team with the groom’s mother to helm the site. When the matriarch moved to Los Angeles, the West Passyunk inhabitants valiantly proceeded with their venture and have triumphed through increasing traffic, particularly because their selections acknowledge not only their homeland but also influences from Chinese, Dutch, French and Indian culinary endeavors. With respect to delicacies from their Southeast Asian turf, the partners specialize in East Javanese style, which the husband noted consists of sweet and spicy elements. Eager to ingratiate their foreign flavors with local taste buds, they elected to share their recipe for Gado-gado.

“Many people request it and talk about how good it is,” Debby Takili, the location’s chef, said of the vegetable-centric goodie. “It’s great for vegetarians, too.”

The popular item, which like every option, including American breakfast staples, is available every day, with the BYOB’s version serving at least five.

“It was like an atomic bomb going off,” Ferry Takili said of becoming a businessman. “We’ve startled to settle and want to educate people on our food.”

Ingredients for Peanut Sauce:

4 ounces of roasted peanuts
Roughly 10 pieces of red pepper
8 garlic gloves
3-1/2 ounces of coconut milk
2 tablespoons of rice flour
3 pieces of lime leaf
2-3 tablespoons of tamarind concentrate
2 tablespoons of palm sugar
1/4 teaspoon of salt
2 ounces of water

Directions for the Sauce:

Fry the peanuts, and blend them with the red pepper and garlic. Boil water and put all the ingredients under low heat, mixing well.

Ingredients for Vegetable mix:

Rice cakes, fried tofu, bean sprouts,

romaine lettuce, hard-boiled egg, cucumber, cabbage, garlic chips, Padi oat crackers, fried shallot, as desired

directions for the Vegetable Mix:

Cut the cake, tofu, lettuce, cucumber and cabbage into small pieces. Lay them out onto a serving plate, and add the sprouts, egg and crackers. Pour the sauce on top, and sprinkle with the shallot.

Owners Debby and Ferry Takili

Lil’ Java Philly

Owners: Debby and Ferry Takili
Opened: February 2015
1739 W. Ritner St.
267-991-2636

Contact Managing Editor Joseph Myers at jmyers@southphillyreview.com or ext. 124.

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