Indonesian street food since 2016
Sambal ground fresh every morning, rice cooked in banana leaf, and a mama who won't let you leave hungry.
How hot can you go?
A proper kick. You'll reach for your es teh, but you'll finish the plate.
Our story, our sambal
It started in 2016 with a cart in Kotagede, a stone mortar and a recipe for sambal nobody else was allowed to touch. Ten years and eight outlets later, the sambal is still ground by hand every morning.
Charcoal only
Where it all beganEvery plate earns a stamp in the Kartu Mama app. Tap the card to try it: fill it up and see what happens.
Find us
Catering & delivery
Office lunches, weddings and late-night shoots. We bring the sambal, the charcoal and the cheerful crew.
