charme de l'Indonésie (970)
November
Escargot gonggong, une cuisine typique de Riau
Written by AdministratorGonggong est le nom de limaces de mer trouvées seulement dans les eaux autour de l'archipel Riau. Par la population locale, cette limace de mer est ensuite cuite d’être une délicieuse cuisine. Donc, on dit que gonggong est la nourriture typique des îles Riau.
Les habitants font l'escargot gonggong comme une source de nourriture alternative. Habituellement, ils cultivent ces escargots d'une manière simple mais savoureuse. L’escargot gonggong est très populaire non seulement par les habitants mais aussi par les touristes. C'est parce que l’escargot gonggong est un type de fruits de mer qui est faible en gras et riche en protéines.
Habituellement, ces escargots gonggong qui sont servis en les faisant bouillir avec des tranches de sel et de gingembre qui sont utiles pour éliminer les odeurs de poisson. Pour ajouter à la délicatesse, habituellement l’escargot gonggong qui a été bouilli est mangé avec du sambal soit la sauce. Certains utilisent de la sauce aux arachides, de la sauce taoco ou de la sauce de soja.
Il prend une façon spéciale de gouter de cet escargot gonggong, en utilisant l'aide d'un cure-dent afin que la viande puisse être retirée de la coquille. Comment le tirer aussi doit être d'une manière spéciale, c'est à dire suivre la forme de l'escargot coquille. Parce que si on tire négligemment, la viande se cassera et il sera difficile de le gratter à nouveau. Pour trouver des restaurants ou des stands de vente d'escargots gonggong n'est pas difficile. Parce que presque tous les restaurants des fruits de la mer fournissent également l'escargot gonggong comme l'un des menus. Le prix d'une portion d'escargots gonggong est d'environ 25.000 à 35.000 Rupiah.
En outre d’être transformé en plats d'accompagnement et des collations, l’escargot gonggong peut également être fait comme souvenir lorsque vous visitez l'archipel Riau, l’escargot gonggong frit. Il a un goût croustillant et délicieux, vous rend accro quand vous le goûtez. Le prix par 250 grammes de craquelins d’escargot gonggong ou l’escargot gonggong frit est environ 60.000 - 90 000 Rupiah.
October
Sidhandhang Park in Purworejo Central Java
Written by Januar IlhamWelcome to “Indonesian Wonder”, a daily segment featuring tourism, culinary arts, fine arts and culture from various regions across Indonesia. In today’s edition, we will invite you to Purworejo regency. Purworejo is one of the regencies in Central Java. The regency has many interesting natural tourism destinations to visit. For natural tourism, Purworejo relies on beaches in its southern part namely "Ketawang Beach", "Keburuhan Beach (Pasir Puncu)," Jatimalang Beach ", some caves like "Selokarang Cave" and "Sendang Sono Cave" as well as "Curug Muncar" waterfall with 40 meters high. There is also Pencu Cave in Ngandagan village formed like fort in the Dutch East Indies. In addition to the popular tourism attraction earlier, Purworejo also has a hidden tourism attraction, which is still beautiful and not much visited by tourists, but its natural beauty is quite popular compared to other tourism attraction in Purworejo. His object called Taman Sidhandhang or Shidandhang park. The name of Sidhandang comes from the form of waterfall which looks like dandang (traditional rice cooking). So if you visit this tourism object, you will find a giant ‘dandang’ replica at the entrance gate of the park. Taman Sidhandhang located in the Menoreh hills, precisely located in the Kedungrante hamlet, Kaliogono Village, Kaligesing subdistrict, Purworejo, Central Java. It is easy to find the location of Taman Sidhandhang, because it is located right on the main road of Kaligesing. To get into this object, you are required to pay a ticket of 3,000 Rupiah. Taman Sidhandhang is managed by the local community. The park which was officially opened for public since 2015 has 3 waterfalls with diverse forms and heights. In addition to waterfall tours, in this location there are also artificial gardens with a variety of plants, and kedung (pond) in some parts of the river. The water is very clear with different depth. There is a 30 centimeter deep pool for children's area. There is a pond with 50 to 100 centimeters depth and a pool with more than 5 meters for adults. For those who want to play water in the 5 meters pool you do not need to worry, because there is a rental buoy prepared by the park’s manager. Besides playing water in Taman Sidhandhang, you can also walk around and sitting in the garden with green plants around it. For those who like challenges, you can try adrenaline test by tracing the river or canyoning. Canyoning is a river-based and waterfall based activities by using various techniques such as reppeling and swimming. The canyoning activity begins with a briefing from the operator, followed by warming up. After that, you will be guided to install a safety belt in your body. Next, you will be invited along the river. After traveling a considerable distance, you will arrive at the peak of the waterfall, where you have to go down by using a rope. No need to worry, because the manager has checked all the security. That was the regular Indonesian Wonder for today with the topic “Taman Sidhandhang or Sidhandhang Park”.
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October
Lombok island is well-known to have amazing beaches, especially the ones at the South of Lombok island. One of which is Tanjung Aan beach. One thing which makes Tanjung Aan beach different from other beaches in Lombok is that its sand has globular shape like pepper. Tanjung Aan beach is the right place for someone who likes snorkeling and swimming. Because the wave at the beach is quite calm with a relatively shallow depth.
Tanjung Aan beach is surrounded by some hills. You can easily reach the hills to see beautiful scenery of Tanjung Aan beach from the height. Around the beach, you can see wooden umbrellas with rice straws as their roof. And one of ways to enjoy Tanjung Aan beach is by lying down under the umbrella while enjoying young coconuts sold at the beach. If you are hungry, you can choose restaurant which provides various kinds of food from another region and local typical menus.
Tanjung Aan beach is located around 75 kilometers from Mataram city. If you are from Mataram city by using private vehicle, you will spend around 1 and half hours through the route of Mataram-Cakranegara-Kediri-Praya-Batunyale-Sengkol-Rambitan-Sade-Kuta and Tanjung Aan. If you do not have private vehicle, we suggest you to rent motorcycle or car from Mataram to go to the beach.
Before you visit Tanjung Aan beach, there are some preparations which must be noticed such as cash money because there is not ATM. Due to hot weather, we also suggest you to bring sunglasses, hat and sunblock. Please use comfortable footwear for climbing the hills at Tanjung Aan beach. And the most important thing is that do not forget to bring camera to take picture of the beauty of the beach. If you do not have or forget to bring your snorkeling equipment, you do not have to worry because there is snorkeling rental. And the right time to snorkel is towards afternoon because the sea water starts rising and makes the beach easy for surfing.
August
Dozens of people were seen lining up to the special room of André J. Cointreau, the CEO of Le Cordon Bleu London, to observe a cooking demonstration by Chef Degan Septoadji, who was the guest of the world's largest culinary and hospitality school.
"The event is very full [of people] and many are on the waiting list," said London-based sales and marketing director, Alienor Cointreau, at the event which was held in the third week of July. More than 30 people were forced to return home because the facility only held 100 people.
On the night of July 18, Chef Degan appeared with "Yellow Spice", the basic spice used for serving Soto Ayam, Kare Ayam and Ayam Panggang Kalasan. "These are the ingredients for Indonesian cuisine," he said while began a demonstration attended by LCB students from around the world, as well as local communities. The LCB, which has branches in 20 countries, has trained over 20,000 students from over 70 countries.
Those present were given the opportunity to smell and hold various ingredients used, including galangal and candlenut, including a question-and-answer session with the chef.
"We have chefs coming from all over the world, but this is the first time [from Indonesia], there is so much food, and we are excited," said Chef Loic Malfait, LCB's London academic director. "If we go on, this event could last until midnight," he added.
Those who were still present at night were served with Cannapes - another type of Indonesian food, with Sate Lilit, Ayam Sambal Matah, Bubur Ketan Hitam and Lapis Legit.
Chef Degan also re-emerged in a cooking demonstration event three days later on an Indonesian Weekend integrated promotion at Potters Fields Park, on the edge of the River Thames against Tower Bridge backdrop.
The dishes served for Indonesian Weekend were Gado-Gado, Soto Betawi and Rendang.
"Indonesian cuisine is very varied and Londoners are very enthusiastic and open with all kinds of world foods, and therefore the desire for Indonesian cuisine is so high," said Dito Widjono, from Proud Indonesia, the organizer of Indonesian Weekend.
Chef Degan himself said that London is very open to foreign cultures, "Indonesia still has a very exotic impression, so there is still a chance [for restaurants to penetrate the market]."
"In London, the number of Indonesian restaurants can be counted solely on the fingers, but the number of Thai restaurants are in the hundreds," he added.