Tired of my Cuti Cuti 1Malaysia Melaka edition posts? It’s okay. Let’s take a break and go to Indonesia for awhile.
Indonesian Traditional Dance
All right, all right. I was just exaggerating. I was not in Indonesia, but it certainly felt like I was in Indonesia itself when I went to the launching of Fascinating Indonesia Food Festival on 2nd September 2014 in Ancasa Hotel&Spa,which also happens to be my birthday. Yes. It was indeed a memorable and happy day for me…well…I’m always happy when it comes to food. :p Food always make my world a happier place. 😉
Now, back to the launching cum media preview of Fascinating Indonesia Food Festival. The members of the media were given the opportunity to sample authentic Indonesian delights that day and I have to say that I was impressed. Apart from the commercialized Ayam Penyet and the street Gado Gado, I have never sampled any other Indonesian delight before, so it was indeed a gastronomic treat for me.
Let’s take a look on what Fascinating Indonesia Food Festival in Saffron Brasserie Ancasa Hotel&Spa have to offer, shall we?
At the action stall where food was prepared on the spot for you was Bakso Noodles. Bakso is an Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, and is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg Chinese green cabbage, bean sprout, dumplings or crispy wonton, sprinkled with fried shallots and celery. Bakso can be found all over Indonesia; from the traveling cart street vendors to restaurants. I did not sample this dish, however, so I can’t comment much on the taste. It looks good and aromatic though. Perhaps I would give it a go if I have the opportunity next time.
Nasi Tumpeng, the dish that commanded everyone’s attention that day. It is the cone shaped rice surrounded by assorted Indonesian dishes. It is a symbolic Javanese delicacy that is served only during important events and occasions. I was informed by a friend who is familiar with Indonesian culture that the Nasi Tumpeng was constructed to mimic holy mountains in Indonesia and served in a feast for Thanksgiving or something of that sort. Basically Tumpeng is a symbol of gratitude. Commonly served during slamatan ceremony where the top of the cone is cut by the elders or the most important person present. The surrounding dishes of the Nasi Tumpeng served during our media preview was pretty elaborates. The rice for the tumpeng was Tumpeng Nasi Uduk, which is basically fragrant tumeric rice. Surrounding the coned shaped rice was:
Udang Goreng Tepung. The fried shrimps was lightly coated with flour batter and deep fried. It was fresh, juicy and succulent.
Perkedil Anak Ayam. It is mashed potatoes filled with minced chicken meat shaped into bite sized balls. The perkedil’s texture is firm and was absolutely delicious.
Tempe Tahu Bacem. Fried fermented soya bean patties can be overwhelming to the palate if you take it on it’s own, but would complements the rice perfectly.
Tahu Goreng is simply deep fried beancurd.
Balada Dendeng Manis is basically thinly sliced beef coated with thick and slightly dry sweet and spicy sauce. This dish was fabulous and I wish I was wise enough to scoop up more into my plate that day.
Sambal Goreng Hati dan Kentang. I did not manage to sample this so can’t comment much about it.
Cabai Isi Daging is simply chillies stuffed with mashed potatoes and minced meat. I loved this one very much. Flavourful and bursting with flavours but by the time I was done with it and wants seconds, the dish was already gone from the Nasi Tumpeng platter. What a gastronomic tragedy for me. 🙁
Telur Pindang or Pindang eggs is an Indonesian hard boiled eggs dish, boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. It is very similar to Chinese Tea Eggs or Cha Ye Dan. However, instead of black tea, the Indonesian version or herbal eggs uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents. So do I like this Telur Pindang? I think I would if it was much richer in taste. This one was too mild for me and those with less sensitive taste buds would have just translate the taste as a normal half boiled eggs. I think the outcome would be better if the eggs was left to simmer in the concoction much longer.
Ayam Goreng Berempah, an aromatic spiced fried chicken. It was perfectly marinated in myriad of spices and was adeptly fried. No excessive oil whatsoever and yes, this fried chicken earns my approval.
Kering Tempe Kacang. Fermented soya bean paste was cut into bite sized pieces and was fried with chillies and spices along with groundnuts. Not too shabby. The crunchy groundnuts definitely give texture to this dish.
Serunding Kacang, similar to the beef and chicken version of serunding, but with more dried shaved coconuts in spices.
There are plenty more accompanying dishes around the coned Nasi Uduk that I did not manage to capture as the diners were already piling em on the plate. Apart from the ones I featured above, believe I’m missing Hati Ayam Bumbu Ungkep, Kering kacang jeri, Kering kentang, Dadar Rewis and Jatai Daging Pentul.
Overall, to be able to sample Nasi Tumpeng is a gastronomic luxury, and my only grouse is that I did not manage to sample all of the surrounding dishes. 🙂 oh well, I only have one stomach and that can’t be helped, can it? :p
So what else was there that day? Well there was Soup of the Day.
The Soup of the Day is naturally served with a variety of bread, of course. Highly recommended if you want a light starter before indulging in a much richer and heavier dishes in Fascinating Indonesia Food Festival.
There was the salad bar featuring assorted vegetables and fruit slices for those who can’t live without their greens and fruits. 🙂
Assorted Indonesian Kuih. Similar to our Nyonya Kuih…with a twist. 🙂 Theirs are much sweeter than the Nyonya’s and they are not squeamish about using vibrant colourings in their traditional cakes. Those who have sweet tooth would find these lovely to the palate indeed.
Don’t fancy traditional cakes? It’s okay. There are modern cakes and desserts too, so help yourselves to these treats.
If you want something more tantalizing and tangy to end your meal, head over to the action stall for some freshly made Rojak Petis.
Refreshingly tangy Rojak Petis. Basically it is a type of local fruit salad with shrimp paste sauce.
Fancy sweet beverages? Be sure to try Es Teler
Es Teler is an Indonesian shaved ice beverage. Avocado, coconut meat, cincau, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, and a tiny amount of salt on top of finely shaved ice. Similar to our Ais Kacang, but this is much sweeter. I find this cloyingly sweet and does not really like it. But do give it a try if you love sweet and cold dessert.
Want a taste of Fascinating Indonesia? Well, just head over to Saffron [email protected] Hotel&Spa. The Fascinating Indonesia Food Festival will be held from:
2nd-15th September 2014
For bookings and Reservations:
Saffron Brasserie @ Ancasa Hotel and Spa
Jalan Tun Tan Cheng Lock, 50500 Kuala Lumpur
12.30pm – 4.00pm