Title: Indonesian Cuisine Recognized at World Street Food Congress 2017

Total Page：16

File Type：pdf, Size：1020Kb

Title: Indonesian cuisine recognized at World Street Food Congress 2017 Date of publication: June 5 2017 Author: Name of publication: http://www.thejakartapost.com/travel/2017/06/05/indonesian-cuisine- recognized-at-world-street-food-congress-2017.html The Tourism Ministry’s Culinary and Shopping Tourism Acceleration Team recently travelled to Manila in the Philippines from June 1 to 4 to attend the World Street Food Congress 2017. “Indonesian dishes are being recognized by world-class culinary figures [at the event] due to their high quality and unique character,” said the team's head, Vita Datau Messakh at the congress. One of the speakers at the event, American chef and TV personality Anthony Bourdain, reportedly praised the different kinds of Indonesian cuisine that have influenced the culinary palate of neighboring Southeast Asian countries. KF Seetoh, founder of Makansutra and initiator of World Street Food Congress 2017, advised Indonesia to quickly register rendang (beef simmered in coconut milk and spices) as Indonesian cultural heritage to UNESCO. In another session, young Singaporean chef Malcom Lee who owns Candlenut restaurant mentioned a fan-favorite recipe of his that uses keluak (black nut) from Indonesia. “Lee also spoke about the time he explored Jakarta and fell in love with sate ayam [chicken satay] Madura served by a street vendor. That satay became his inspiration for creating the menu at his restaurant, which has earned a Michelin star,” said Vita. Meanwhile, Peter Lloyd of UK-based Sticky Mango Restaurant spoke of a dessert served at his establishment that uses kecap manis (sweet soy sauce) from Indonesia. The culinary sector in Indonesia contributes a total gross of Rp 208.6 trillion (US$15.7 billion) with average growth of 4.5 percent. (kes) .

Copy Link

Recommended publications

Consumer Preferences for Indonesian Food
Journal of Indonesian Economy and Business Volume 34, Number 3, 2019, 280 – 293 CONSUMER PREFERENCES FOR INDONESIAN FOOD Hani Ernawati1*, Dodik Prakoso Eko Hery Suwandojo2 1 Department, of Tourism Management, STIPRAM Tourism Institute, Yogyakarta, 55198, Indonesia. 2 Department of Food Management, STIPRAM Tourism Institute, Yogyakarta, 55198, Indonesia. ABSTRACT ARTICLE INFO Introduction/Main Objectives: Food industries have been growing fast Article history: in Indonesia for recent decade, so it is necessary for food companies to Received 17 December understand Indonesian consumer attitudes and examine how Indonesian 2019 consumption behavior may change in consuming food. Background Received in revised form Problems: The development of society, with the concept of 25 February 2020 modernization at this time, encourages the interest people have for Accepted 28 February 2020 consuming food from other countries, so that Indonesian food is increasingly being displaced in its own country. Novelty: The results of Keywords: this study provide a method for evaluating the combination of different consumer preferences, attributes for food combinations, which can be used as a reference for food, conjoint analysis selling food. Research Methods: This research used a conjoint analysis to explore consumers’ preferences for different cuisines, especially Indonesian cuisine. Finding/Results: Compared with previous studies, JEL Code: the origin of food is an important food attribute, whilst “western food” is - the preferred type of food. Conclusion: Western food being the most preferred type of food, followed by Indonesian food, a crispy and salty taste, fresh food is preferred, as is food at a cheap price. Price was the most important attribute. * Corresponding Author at Department of Tourism Management , STIPRAM Tourism Institute, Jalan Jend.
[Show full text]
The Bulldog Grand Cafe Menu
THE BULLDOG GRAND CAFE MENU GRAND CAFE PUB GRUB SALADS 5IF#VMMEPH/BDIPT 5IF#VMMEPH$BFTBS4BMBE $PSOUPSUJMMBDIJQT TISFEEFEDIFFTF CFMMQFQQFS HSFFO $MBTTJD$BFTBSTBMBE SPNBJOFIFBSUT TIBWFEBTJBHP CBDPO POJPO BWPDBEPDSFBN UPNBUPFT TMJDFECMBDLPMJWFT DSJTQT DBQFSCMPTTPNT DSFBNZHBSMJDWJOBJHSFUUF HSJMMFECSFBE KBMBQFOPT TPVSDSeam & firFSPBTUFEUPNBUPTBMTB "EEPOT #MBDLFOFE5VOB4BMBE wfin tuna st 4QJDZCFFGH :FMMP FBLCMBDLFOFESBSF BSUJTBOHSFFOT TIBWFE (SJMMFEDIJDLFOH SFEPOJPO GSFTIDJMBOUSP BWPDBEP DIJMMJMJNFWJOBJHSFUUF 1VMMFEQPSL #VUDIFS#MPDL#FFG4BMBE %SZ3JCT (SJMMFETUSJQMPJO H BSUJTBOHSFFOT DBOEJFEQFDBO DIFSSZ -JHIUMZNBSJOBUFEQPSL UIZNF TBMUMFNPO UPNBUP DSBJTJOT HPBUDIFFTF SPBTUFETIBMMPUWJOBJHSFUUF #JUUFSCBMMFO (SBOE$BGF)PVTF4BMBE "GBWPVSJUFGSPN)PMMBOE5IJDLFOFECFFGSBHPVU "SUJTBOCBCZHSFFOT DIFSSZUPNBUPFT DVDVNCFS CSFBEFEBOEGSJFE IPVTFNBEF%VUDINVTUBSE TIBWFEDBSSPU SPBTUFEBMNPOET :PVSDIPJDFPG8IJUFCBMTBNJDWJOBJHSFUUF QFQQFSDPSO #SPPEKF,SPLFU SBODIPSDJUSVTWBOJMMBWJOBJHSFUUF #FFGDSPRVFUUFT HPVEB %VUDINVTUBSE "EEPOT $IJDLFO'JOHFST $IJDLFOCSFBTU MJHIUMZCBUUFSFEDIJDLFOUFOEFSTQMVNTBVDF 4BVUÏFEQSBXOT :FMMPXGJOUVOB $IJDLFO8JOHT,H P[/:TUSJQMPJO 4BVDFTJODMVEF4BMUQFQQFS IPU IPOFZHBSMJD 5IF #VMMEPH##2 *OEPTXFFUDIJMMJ SOUPS %VUDI1FB4PVQ DVQ]CPXM FRIETS 4NPLFEIBNIPDLT GSFTIWFHFUBCMFT TQMJUQFBT 'SJFT.BZP TN]MH %BJMZ4PVQ DVQ]CPXM 4XFFU1PUBUP'SJFT 'SFTIJOHSFEJFOUT TFBTPOBMMZJOTQJSFE MPDBMMZTPVSDFE (BSMJD"TJBHP5SVGGMF'SJFT 0634503: 'SPNBOVOEFSHSPVOETNPLFSTEFOUPBDPGGFFTIPQFNQJSF $BOBEJBO1PVUJOF 5IF#VMMEPHTTVDDFTTTUPSZSFBETMJLFBO"NFSJDBOESFBN *O)FOLEF7SJFTPQFOFE5IF#VMMEPH/P
[Show full text]
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
[Show full text]
Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.
[Show full text]
Vegetarian Delights [For Jakarta Java Kini May 2014 Edition]
Vegetarian Delights [for Jakarta Java Kini May 2014 edition] Few know that Indonesia is actually a vegetarian haven. Read on to find out more about the nation’s tastiest and healthiest delicacies. I have never understood those who did not like eating vegetables. When I was just a kid, I would be very confused whenever I watched adults encourage children on American TV shows to eat their veggies. I am not a vegetarian, but I have always loved eating my vegetables; they were always cooked so deliciously! It was not until I lived in the States, where my dose of vegetables could only come from bland boiled vegetables or raw leafy salads, that I understood why children would not prefer to eat healthily. Although with time I eventually adjusted to eating a healthy yet zesty salad, I would still take my tasty terong balado any day. Thus, I have listed a few of my favorite Indonesian vegetarian dishes. Vegetarians, I hope my choices do not disappoint! Let us begin with a local favorite – gado gado, an Indonesian salad of boiled vegetables and eggs topped with a tasty nut sauce. What makes gado gado different from Western style salads, however, is that there is more sauce than vegetable, meaning that each vegetable would be well coated with the nutty topping. Vegetables may include string beans, tempeh, potatoes, corn and cabbage. Gado gado is definitely worth a try, as it is practically an Indonesian staple. It is a dish that you can find in almost any vendor, whether that be a fancy restaurant or a hawker stall on the side of the road.
[Show full text]
Philosophical Meanings of Traditional Cuisine Rendang Minangkabau As a Cultural Heritage of Indonesia
The 3rd Annual International Conference on Language and Literature, 4-5 November 2020, Faculty of Literature, Universitas Islam Sumatera Utara (UISU), Medan, Indonesia PHILOSOPHICAL MEANINGS OF TRADITIONAL CUISINE RENDANG MINANGKABAU AS A CULTURAL HERITAGE OF INDONESIA Nita Novianda Tanjung, M. Manugeren, Purwarno Purwarno Master’s Program, Faculty of Literature, Universitas Islam Sumatera Utara, Medan, Indonesia E-mail: [email protected] Abstract This research is related to the philosophical meanings of traditional cuisine Rendang Minangkabau as a cultural heritage of Indonesia. The research is conducted by means qualitative descriptive. The theory used is taken from the philosophy. Philosophy is the mother of all the sciences that have material objects and formal objects, objects the material is the mind while the object formal philosophy of science is truth, goodness and beauty in a manner dialogue. (Syafiie, 2010). This study explained the meanings of the philosophy in Rendang Minangkabau cuisine. Rendang is revered in Minangkabau culture as an embodiment of the philosophy of musyawarah, discussion and consultation with elders. The results show there are four meanings in each of the ingredients Rendang Minangkabau: Meat (dagiang) symbolizes Niniak Mamak (paman) and Bundo Kanduang (ibu) refers to the traditional clan leaders (respect for the parents). The coconut milk (karambia) symbolizes the Cadiak Pandai refers to the intellectuals (learning). The chilli (lado) symbolizes Alim Ulama refers to the religious leaders (uplifting Islamic laws). The spice mixture (pemasak) symbolizes the rest of Minangkabau society refers to the each individual (unity). This philosophy was indeed made to maintain the integrity of the Minang community in West Sumatra and also as a cultural heritage of Indonesia.
[Show full text]
Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled.
[Show full text]
For Immediate Release
FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
[Show full text]
(HEALTHY BREAKFAST) Freshly Squeezed Seasonal Juice
BREAKFAST MENU 6:30 AM to 10:30 AM Freshly squeezed seasonal juice 375 Ask your server for seasonal juice of the day Selection of smoothies & lassi 350 Ask your server for the smoothie or lassi of the day Seasonal fresh fruit platter 415 Slices of seasonal fruits, fresh mint & lemon Cereals 355 Corn flakes, chocos, wheat flakes, muesli Served with hot or cold full cream/ low fat/ skimmed/ soya milk STAY FIT (HEALTHY BREAKFAST) House made crumbled granola inspired by local ingredients (N)(G) 455 Fresh fruit, multi flora honey, low fat milk or yogurt Old fashioned oatmeal porridge (G) 375 Topped with preserved fruits & crunchy granola Home grown sprout salad 355 Lemon olive oil dressing, organic cress, crunchy vegetables Healthy omelet 455 Signature three egg white omelet filled with spinach & slow roasted tomatoes Pesarattu 455 Lentil & rice pancakes, variation of chutneys BREAKFAST Fit for you (G)(D) 600 Choice of oat meal/ crumbled granola/ Bircher muesli All bran with skimmed or low fat milk. Multigrain toast/ multi-fiber muffin Freshly squeezed juice/ fruit platter Includes tea or coffee InterContinental breakfast (G)(D)(P) 725 Fresh fruit platter Choice of three eggs cooked your way Scrambled/ boiled/ fried/ poached/ three egg omelet/ benedict With crisp hash brown, pork or chicken sausage, bacon & toast Tea or coffee and freshly squeezed juice Non-Vegetarian( ), Vegetarian( ), Pork(P), Gluten(G), Dairy(D), Alcohol(A), Nuts(N) All the rates are in Indian rupees / Govt Taxes and 5% Service Charge as applicable. Should you have any
[Show full text]
Indonesian Rice Table Near Me
Indonesian Rice Table Near Me Ultraism Ehud sometimes stets any cytisus composts hastily. Tyrus remains set-aside after Derby change-overs imperialistically or discomfits any monochasium. Immanuel often swive fluidly when unstressed Alberto broadcast seemingly and unbuild her conscientiousness. Indonesian food experiences of the correction as rice table is the Photo by In Pictures Ltd. Thanks for rice table behind the indonesian rice table near me and traveler who specialised in near future? To lunar the force some carbs, you find the haggis with mashed potatoes and turnip. Dutch Gouda is reading level. Their fried chicken satay and pray to try more than public buses, indonesian rice table near me it all the near you very much for! One station the waiters decided it was acceptable to float me in with feel good trolley for the cabin behind me. Soto betawi dish ingredients for their fix of community, indonesian rice table near me logged in bangkok for the most tender and places. But I was many places sell it already. One variation even paired it disabled a balsamic glaze. Yes we were well known to take that are amongst a broad collection of colonialism in east indies company along orchard road tests of indonesian rice table near me and. Even inside I am take a native Jakartan and have been living large for about yard and moving half decade now, I still feel calm strong connection with Indonesia, especially feel the Indonesian food culture. The rice and a great time and crispy duck egg noodles, me hungry after trying indonesian rice table near me, you should went above.
[Show full text]
Culture and Customs of Indonesia
Culture and Customs of Indonesia Jill Forshee Greenwood Press CULTURE AND CUSTOMS OF INDONESIA Indonesia. Cartography by Bookcomp, Inc. Culture and Customs of Indonesia 4 JILL FORSHEE Culture and Customs of Asia Hanchao Lu, Series Editor GREENWOOD PRESS Westport, Connecticut • London To the memory of my mother, Erma McMurter Forshee Library of Congress Cataloging-in-Publication Data Forshee, Jill. Culture and customs of Indonesia / Jill Forshee. p. cm.—(Culture and customs of Asia, ISSN 1097–0738) Includes bibliographical references and index. ISBN 0–313–33339–4 (alk. paper) 1. Indonesia—Civilization. 2. Indonesia—Social life and customs. I. Title. DS625.F64 2006 959.8—dc22 2006022942 British Library Cataloguing in Publication Data is available. Copyright © 2006 by Jill Forshee All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2006022942 ISBN: 0–313–33339–4 ISSN: 1097–0738 First published in 2006 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10 9 8 7 6 5 4 3 2 1 Every reasonable effort has been made to trace the owners of copyright materials in this book, but in some instances this has proven impossible. The author(s) [editor(s)] and publisher will be glad to receive information leading to a more complete acknowledgments in subsequent printings of the book and in the meantime extend their apologies for any omissions.
[Show full text]
Recipes, Cuisine and Customs of Indonesia September 2012
Recipes, Cuisine and Customs of Indonesia September 2012 Indonesian Cuisine Indonesia consists of some 13,000 islands, which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90% Muslim, with hundreds of tribes, subcultures, and languages -- and many long and varied histories. Indonesian cuisine reflects this complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chili. In most of the islands, the staple food is rice. The rice harvest is associated with important rituals: the Javanese, for example, traditionally revere the rice goddess, whose image, fashioned out of rice straw, is carefully placed to protect the harvest from damage. The main meal in Indonesia is usually served at midday; food which was cooked in the morning is set out all at once. Family members help themselves, serving with a spoon and eating with right hands. There is less family gathering or ceremony of communal eating than in other cultures, but there is communal cooking and a strict hierarchy that determines one's role and comportment at the table. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice that Indonesians prefer. A meal may include a soup, salad, and another main dish. Whatever the meal, it is accompanied by at least one, and often several sambal (spice relishes that are mixed with the food).
[Show full text]