Indonesia has a lot of beauty that can be shown, including its food. But sometimes, the presentation and the location are the ones that becomes the obstacles for Indonesian food to look attractive, especially for the culinary connoisseurs from the international community.
Thanks to the Marriott Hotels in Indonesia that feature Indonesian food in delicious look and at very comfortable places - which are in their own hotels.
To celebrate the 71st Indonesian Independence Day, Marriott Hotels in Indonesia present "Indonesia Culinary Journey - Flavors of The Archipelago" on August and September 2016. In this event, 7 best chefs from 7 Marriott Hotels in Indonesia (JW Marriott Hotel Jakarta, The Mayflower - Marriott Executive Apartment Jakarta, JW Marriott Hotel Medan, JW Marriott Hotel Surabaya, Courtyard by Marriott Seminyak - Bali, Courtyard by Marriott Nusa Dua - Bali, and The Stones Legian Bali - A Marriott Autograph Collection Hotel) show off the uniqueness of Indonesian food to promote Indonesia's tourism sector, build the spirit to love Indonesia, and preserve the traditional food of Indonesia. Indonesia Culinary Journey presents typical recipes from various regions in Indonesia that can be enjoyed by the guests of the Marriott Hotels in Indonesia.
This event begins with internal competition held by each Marriott Hotel to find seven best chefs who can produce Indonesian unique dishes, and these seven chefs bring their food to seven Marriott properties in Indonesia. Seven is the lucky number! LOL!
Enough with the introduction! Let's start the Culinary Journey!
Spicy Gado Gado Torti Roll
By. Chef Andi Setiawan of The Mayflower, Jakarta - Marriott Executive Apartments
Region: Jakarta
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.
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| Spicy Gado Gado Torti Roll |
Sop Rawon Iga (Rawon Ribs Soup)
By. Chef Vaulanda of JW Marriott Hotel Surabaya
Region: Surabaya, East Java
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.
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| Sop Rawon Iga |
Ikan Gerapu Masak Arsik Toba (Crispy Grouper Fish in Toba Arsik Style)
By. Chef Broto of JW Marriott Hotel Medan
Region: Medan, North Sumatra
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.
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| Ikan Gerapu Masak Arsik Toba |
Gulai Daging Masak Tempoyak (Meat Stew Cooked with Tempoyak)
By. Chef Deni Purwanto of JW Marriott Hotel Jakarta
Region: Jambi
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.
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.
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| Gulai Daging |
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| Sambal Tempoyak |
Ayam Kuah Becundang (Stewed Chicken Kampong “Rooster” Soup)
By. Chef I Nengah Mingguana of Courtyard by Marriott Seminyak - Bali
Region: Bali
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| Ayam Kuah Becundang |
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)
By. Chef I Made Dewa Suardi Yasa of The Stones Legian, Bali - A Marriott Autograph Collection Hotel
Region: Negara, West Bali
Region: Negara, West Bali
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| Yuyu Palem Telengis Mepes Nasi Oran Jagung, Lawar Kelungah, Sambal Sere Tabiya |
Abug with Burnt Coconut Ice Puter and Caramelized Banana
By. Chef I.B. Oka Yudha Pratama of Courtyard by Marriott Nusa Dua - Bali
Region: Karangasem, Bali
By. Chef I.B. Oka Yudha Pratama of Courtyard by Marriott Nusa Dua - Bali
Region: Karangasem, Bali
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| 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!
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| 7 Marriott Hotels Indonesia Chefs with Mrs. Marlene Danoesutedjo - Marriott Hotel Jakarta |
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