pesona indonesia (563)
November
VOI PESONA INDONESIA Banyuwangi adalah salah satu kabupaten di Jawa Timur yang berbatasan dengan kabupaten di Situbondo di utara, kabupaten Jember dan kabupaten Bondowoso di barat, Samudera Hindia di selatan serta Selat Bali di bagian timur. Letak geografisnya ini membuat Banyuwangi memiliki keindahan alam yang menawan, mulai dari daerah pesisir pantai selatan, hingga gugusan pegunungan yang menjadi daya tarik wisatawan. Tak hanya kaya akan destinasi wisata indah, Kabupaten ini juga punya beragam wisata kuliner yang lezat. Salah satunya Jangan Kesrut.
Dilihat sepintas, kuliner khas Banyuwangi ini berwarna merah menyala. Aromanya pedas dan segar. Bahan Utamanya daging sapi atau kikil. Untuk daging, digunakan bagian lulur sapi atau bagian has dalam. Lulur sapi merupakan bagian paling enak karena lemaknya sedikit. Bumbumnya terdiri dari cabai besar, cabe rawit, tomat, daun bawang, terasi, garam, dan gula. Namun jangan lupa yang paling utama yaitu belimbing wuluh atau belimbing sayur. Ini yang membuat Jangan Kesrut rasanya segar.
Ketika disantap, rasa pedas dan segar dari belimbing wuluh begitu terasa. Satu porsi Jangan Kesrut terdiri dari paket nasi, sepotong tempe yang tebal dan garing serta Kala Gepuk. Kala Gepuk ini juga makanan khas Banyuwangi. Kala Gepuk terbuat dari daging sapi, khususnya bagian paha yang lebih berserat. Rasanya pun gurih. Rasanya pas jika disantap bersama Jangan Kesrut. Bagi Anda penggemar kuliner pedas, sepertinya Jangan Kesrut harus dimasukkan dalam menu yang harus dinikmati jika mengunjungi Banyuwangi. Harganya pun relatif murah, sekitar Rp.30000 per porsi.
kuliner khas Bayuwangi ini dinamai "Jangan Kesrut" atau Sayur Kesrut dan rasanya pedas. Istilah Kesrut ini muncul karena orang kebiasaan menghabiskan kuah sayur pedas ini dengan cara dihirup, srut srut, langsung dari mangkuknya. Kuliner ini tergolong kuliner langka di Banyuwangi. Hanya ada beberapa rumah makan di Bayuwangi yang menjajakan Jangan Kesrut, salah satunya di Jalan DI Panjaitan 49 Lateng, Banyuwangi.demikianlah edisi Pesona Indonesia kali ini, dengan topik Kuliner Jangan Kesrut. Besok, kita akan berjumpa kembali dengan topik- topik menarik lainnya.
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.