Enough with the introduction! Let's start the Culinary Journey!
According to Celebrity Chef Jamie Oliver, Gado Gado is a mega salad that has its roots in Sundanese cooking and has now become the typical street food of Jakarta in Indonesia. Gado Gado means medley or potpourri, which refers to all the different seasonal veggies and ingredients that are used, making it slightly different wherever you go and whatever the time of year. Tossed with the most incredible peanut dressing, which to be honest is more of a substantial sauce, and served with something crunchy on the side, such as prawn crackers, it’s a winning combination.
Rawon is a strong rich tasting traditional Indonesian beef black soup originally from Surabaya, East Java. It uses Black Nuts / Keluwak as the main seasoning which gives the strong nutty flavor and dark color to the soup.
Arsik is Indonesian fish dish from the Batak Toba and Mandailing people in North Sumatra. The special Batak elements of the dish are Torch Ginger Fruit (Asam Cikala), and Indonesian Szechuan Pepper (Andaliman). Andaliman is known to grow only in the Batak highlands above 1500 meters of North Tapanuli and Samosir. The characteristic of this food is sweet, sour, spicy and tasty. The other unique things about this food is that the fish scales are still attached on the body of the fish.
Tempoyak is a condiment made from fermented Durian usually consumed by the ethnic Malays in Indonesia and Malaysia. The Tempoyak in this dish is mixed with Spicy Chili as Sambal Tempoyak.
Yuyu Palem Telengis Mepes Nasi Oran Jagung (Mixed Steamed White Rice and Sweet Corn), Lawar Kelungah (Young Coconut and Soft Shell Crab Salad), Sambal Sere Tabiya (Chili with Shrimp Paste)
Region: Negara, West Bali
By. Chef I.B. Oka Yudha Pratama of Courtyard by Marriott Nusa Dua - Bali
Region: Karangasem, Bali
|Abug with Burnt Coconut Ice Puter and Caramelized Banana|
My favorite is Gulai Daging Masak Tempoyak. This the first time I eat Sambal Tempoyak, and I just love it! I think the Sambal Tempoyak is the winner. Yes, I like Durian. And Yes I like Sambal. And Yes! Yes! Yes! I feel like I am in heaven when I eat Sambal Tempoyak. The taste of Sambal Tempoyak is spicy, hot and sweet. Such a perfect combination!
Congratulation, Marriott Hotels in Indonesia! You have done such a great job to promote Indonesian Culinary!
See you soon!
|7 Marriott Hotels Indonesia Chefs with Mrs. Marlene Danoesutedjo - Marriott Hotel Jakarta|