Page 25 - decode Magz Vol:3

DE INTERNATIONAL
Indonesia’s Culinary in the Worldwide
There are many things that can characterize the cultural identity of a region, one of which is culinary preferences. With thousands of tribes and cultures, Indonesia has various culi- nary preferences. However, there is one distinctive taste that is shared by almost all regions in Indonesia: the culinary cuisine which contains lots of spices.
Since the colonial era, Indonesia has become one of the best producers of spices. At that time, spices were the most sought-af- ter kitchen seasoning. Spice trade commodities were quite expen- sive, such as pepper, nutmeg, cloves, and cinnamon, because they could only grow in the tropics and had various benefits.
filled with ragout, coated with flour, and then fried.
Indonesian Cuisine in the World
According to Chef Alvaro, Culinary Executive at the Atmosphere Hotel in Burj Khalifa, Dubai, Indonesian cuisine is not very competitive interna- tionally. Apart from not being able to serve Indone- sian specialties, racism in culinary circles still occurs frequently.
Most culinary trips to France or other European countries are still dominated by chefs from France, making it difficult for Indonesian food to develop.
In addition, the tastes of Europeans or Americans are different from those of Asian countries. Except for the Dutch, who already know Indonesian cuisine through their ancestors.
The Difficulty in Entering Spices Abroad
“Spices, which are mostly the main ingredi- ents of Indonesian cuisine, are also still hard to find in European countries. Main ingredients imported from Indonesia are quite difficult, so this is one of the factors that hinders Indonesian food from being introduced to all countries. so that Indonesian food served abroad becomes much more expensive,” Chef Alvaro explained.
Meanwhile, on the continent of Australia, Chef Didiet Wiryawan, a chef from Indonesia who lives in Australia, said that Australia, especially Melbourne, really likes to explore food.
In the last 5 years, Melbourne has had many restaurants from Asia, such as Thai, Malaysian,
and Vietnamese restaurants, as well as Indonesian restaurants, with Garam Merica Restaurant being the most popular. He also stressed that white people like Indonesian food because of the spices.
Apart from Australia, previously Chef Didiet had worked in several international hotel restaurants such JW Marriot and Grand Hyatt in Dubai thus mastering the taste of food of people in various countries.
Indonesian Culinary Starting to Go International
According to Chef Didiet and Chef Alvaro, the famous Indonesian specialties are fried rice and rendang. Chef Gordon Ramsey, a British chef and restaurateur that has overall 17 Michelin stars for his restaurants, introduced rendang to the world during a visit to West Sumatra and learned how to make rendang. Chef Ramsey admits that he really likes rendang and its seasonings, so he will take the menu overseas.
“Spice Up the World”
With the fame of Indonesian spices, the govern- ment held the "Spice Up the World" program under the auspices of the Ministry of Tourism and Creative Economy of the Republic of Indonesia, which aims to promote Indonesian spices to the world so that Indonesian food is increasingly recognized and in- crease the export of spices to Indonesia from foreign countries.
LAPORAN
The main benefit of spices is that they can warm the body,
UTAMA
so people from the European continent, whose regions have cold
temperatures, are also competing to find them, even though they have to put so much effort to get it
The Pride of Cooking with Spices
European noble chefs also get a sense of pride if they can cook and serve food that contains spices. The interest of food enthusi- asts on other continents led to the acculturation of food culture in Indonesia.
For example, semur daging, which actually comes from the Dutch language, is called smoor (stew), which means stewed meat with tomatoes and onions. However, due to cultural accul- turation, the meat stew is adapted to the tongue of the Indonesian people with the addition of spices.
Another example is croquettes which came from Dutch language which is "Krakketten". According to history, in the past, people had difficulty spelling the word "Krakketten," so the spell- ing became "kroket”. Kroket in Indonesia is an adaptation of Kro- kketen, which was originally made from minced meat covered with breadcrumbs and fried. It was then adjusted to the tastes of the Indonesian people at that time to become mashed potatoes
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Reporter: Nisriina Nurhaliza | Editor: Shinta Aulya | Foto: Chef Didiet - Instagram.com//@fatsobaker
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