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Hello, Good Morning. As the train approach Kuala Kangsar, Malaysia, our butler knock our door with delicious breakfast. Yes, we have breakfast in bed. Today menu was Cereal and Banana, Fresh Orange Juice, Croissant and some Danish pastries, Doi Chaang Coffee of Northern Thailand and Boh Plantation Tea of Cameron Highlands.
The Raffles Hotel Singapore Sling
This year, Raffles Hotel Singapore is paying tribute to one of the world’s most iconic cocktails as the Singapore Sling marks its Centennial Anniversary. The Singapore Sling, widely regarded as the national drink of the country, was first created in 1915 at the Long Bar in Raffles Singapore by bartender Ngiam Tong Boon. It later went on to gain international fame and a century later, is still enjoyed around the globe.
As for me, it was tremendous to experience the real sensation. I really enjoy to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel while waiting my train to board.
Have no time to visit Singapore but craving to taste Singapore Sling? Try this recipe and enjoy, it really great for hot summer day. Oh if you don’t drink alcohol, just eliminate the liquor, it is still refreshing.
Ingredients:
· Gin
· Cherry-Flavored Brandy
· Triple Sec
· Benedictine Liqueur
· Pineapple Juice
· Lime Juice
· Grenadine Syrup
· Ice Cube
· Slice fresh pineapple and cherry for garnish
Directions:
1. Fill a Collin glass with ice cube and set aside in the freezer
2. Combine all the ingredients in the cocktail shaker, add ice cube, cover and shake until chilled. Strain into the prepared Collins glass.
3. Garnish with slice of pineapple and a cherry
Thai Coconut Roll - mango. I found this yummy snack in the snack corner when I visit Asiatique and trust me, it worth to die for. The moment you pop open, the smell of coconut and mango will temp you until the last bite.
Festival Jajanan Bango - A Decade of Celebration #Kulinerindonesiaku
Like another Sunday morning, I wake up so late, especially after long Saturday night party, well, who’s not? Usually, I wake up, take a quick shower, grabbed something to bite and back to bed, watching TV or just sleep.
But not today, even it was really hot outside and I was about melted, I get dress and take a bus to Plaza Barat Senayan, because today is the day. I arrived at the venue, exactly at noon and my first destination was to find the best dishes, perfect for lunch. My first target was Sate Klatak Mak Adi. When I got there, the line was so long and I get in the line patiently. A minute, five minutes, fifthteen minutes later my belly can’t compromised anymore, so I decided to switch my target right away. Within a minute and without any trouble, a plate of Nasi Gandul Khas Kota Pati Ibu Endang was served and ready to dig in. The heat and the hustle bustle around suddenly appear when I scoop the rice and taste it in my mouth. I can’t really perfectly describe what it taste, it remind me of Rawon but much lighter with tempting smell you can resist. Honestly, a portion won’t be enough, but I need to save some space for others.
What is perfect dessert in the heat? Yes, ice of course. A bit sad that I couldn’t find a lot of choices though. Maybe because of that, there is a long line for Es Pallubutung Ourora. I almost fade up and leave it, but then I determined to have a bowl of it and my patience paid off. I got a bowl of this Makkasar special dessert. It has white porridge made from rice powder, called it bubur sumsum, steam banana, red syrup and some ice cubes.
Feeling fresh because of the ice, I continue my hunting to the next stand. My goal was the legendary dishes from my hometown, Tengkleng Klewer Bu Edi Solo. Tengkleng was a soup made from lamb complete with its bone and innards. It looked and taste like gulai but lighter. When I was a kid, my grandmother who has a stall in Pasar Klewer often take me to the gate near Masjid Agung where Bu Edi sell her famous Tengkleng. We will sit on a bench or squat in front of Bu Edi while eat it. This is why I love and try to spend my time to come to Festival Jajanan Bango. Here, you can have the original taste from your hometown and reminiscing the past.
Around 3pm, I postpone my food hunting. No, I was not finished yet. For me, enjoy food is not only about tasting it but also learn how to make it, who made it, where it come from and of course the history that come along with the food.
Maybe that’s why, beside the display of variety of Indonesia cuisine, Festival Jajan Bango 2015 also held a casual Talk Show. This afternoon, Mr Arie Parikesit share his journey around Indonesia and the world with his Kelana Rasa and his TurKuliner (I wish I could join his trip someday). He also share his experience when he join World Street Food Congress (WSFC) in Singapore with Jeffrey the owner of Gudeg Yu Nap (that said as the one of best Gudeg, which come from Bandung, not from Yogya) and the owner of Ayam Bakar Taliwang Bersaudara. They share how the start their culinary business, become success and what a great experience they have while attending WSFC in Singapore. All Indonesian representatif successfully sold their food out during the event and become popular.
Special guess also come to the talk show. Marsha Timothy, the producer of Tabula Rasa share her experience when she was doing her research for the movie. How she learn to make rendang and ground the chillies by hand, not got burn and still have smooth palm. “Use hazelnut oil all over the palm before you ground the chillies and your palm will be ok” She said.
Oh I also win a book, Merangkai Rasa di Gorontalo after answer the quiz during the talk show. It really an interesting book. I will review it another time.
After the talk show finished, the food hunting continue. My goal still the same, I still curious about sate Klatak, so I try to get in a line, but after sometimes, I really give up. Sad, but well, my time almost up, I have to go home.
I start to scan around and finally decide that I can’t go home without Sop Durian Lodaya. For durian lover, this must try dishes. I choose mix fruit among others topping like cendol, green bean, mix berry and others. Don’t image that they really made soup from Durian. It more like ice cream from durian and adding some topping. The soft and tasty durian are melted in mouth and fruit complete it.
Since I have to leave early, I brought something for my dinner. My aim was Gudeg Yu Nap, which become the most talk dishes during the event. Well, it wasn’t my luck. The Gudeg has sold out hours ago. Then I decided to have Gudeg Malioboro and Sate Lilit from Ayam Taliwang Bersaudara instead.
Exhausted but happy. That what I feel everytime I go to Festival Jajanan Bango. Happy tummy is happy live isn’t it.
Lettuce mix with carrot and papaya give me fresh crunchy sensation, love it.
Banana Oreo Smoothie
Sometime, we need something different once a while to spice up our live, to me us alive. That's why I add some piece of Oreos in to my banana smoothie. Absolutely a great zip before start your busy routine or after a hard day at the office.
Smoothie Scientist
Prepare my breakfast every morning make me think like scientist. I am not the one who care about recipe but I always wonder what if I mix this with that then I am trying. Sometime it tastes great, sometime I still need to add more ingredient just to get the right flavor. What about you?
Double Smoothies
When one is not enough, why don't make it double?
1. Mix carrot, ginseng leaf, banana, rolled oat and poppy seed will give you energy to start your energy.
2. Avocado, milk, coffee, cinnamon powder to buzz your mood.
Have a wonderful day today 😄
