Taste Story

I am not a food critics nor a chef. I just love to eat and have passion about foods. I love to travel to find certain kind of dishes, but sometimes I actually find a great taste along the way. In my spare time, I love to get dirty to try some recipes or create something tasty. Some has been published here or in resepkita.com. This is my story because every taste has a story.

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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.

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Jonathan Phang’s Gourmet Getaway - Dinner Day 1

Jonathan Phang’s Gourmet Getaway was not only about to enjoy the amazing journey on the fantastic luxury train. It was more about food, of course. As the train already left Singapore, we enjoy our first dinner somewhere in Malaysia territory.

It started with amazing mouth-watering Amuse Bouche in a cute cup.

 For the appetizer, Chef Yannis Martineau served Hoisin-Glazed Roasted Saba Mackerel with White Turnip Salad, Crispy Wonton and Cucumber Coulis.

There were two selection for main course, we may choose Beef Medallion complemented with Foie Gras Croquette and Asian Vegetables, Vindaloo Sauce and Mustard Foam or Ayam Rendang Biryani with Achar. It was a tender spiced chicken leg accompanied by fragrant long-grain rice and Asian pickles. It was really tough choice.

 The medley of Asian Citrus Fruit with Yuzu Sorbet and Coconut Cream was the dessert of the night.

 To end the night, The Chef served Petits Fours to accompany the Doi Chaang Coffee of Northern Thailand or Boh Plantation Tea of Cameron Highlands.

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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

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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.

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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. 

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Lettuce mix with carrot and papaya give me fresh crunchy sensation, love it.

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Nasi Campur Bali @ Warung Made Seminyak, Bali I never miss Nasi Campur Bali whenever I come to Warung Made at Seminyak. Always love this place and the food. One of many reason I always come back everytimes I come to Bali. When you order this, you will find lots of great story of taste in one plate. Let start from the center, the rice. It cook perfectly, the rice come from the paddy field around Bali. It white, smile tempting and blend perfectly in your mouth. There is the famous Sate Lilit made from fish, mostly Ikan Tongkol. The fish mix with some spice and herb to eliminate the fishy smell. This is the reason I always order Nasi Campur Bali :) Then you will find Opor Ayam, beef stew, spicy prawn, fried Ikan Asin, Kripik Tempe, and vegetables to complete the dish. My tips to enjoy this, eat slowly, a spoon of rice with one of the Lauk. Do not mix it and you will find different sensation every bite. Enjoy.

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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.

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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?

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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 😄

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Red Dragon Mix

Wanna start your day with something red to buzz your spirit? Try this red dragon, baby pakcoy, rolled oat, sesame seed and a drop of lime mix and have a nice day. 😄

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Back To Smoothie

After quite sometimes, finally we can go back to green smoothie again. It was easy to make it. This time we mix banana, mix salad, rolled oat, sesame seed and raisin. Healthy and taste food is a great deal to start the day. Enjoy 😀

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The G for Green 

Sometimes, I just buy what look nice to me. I do believe, I will find something to do with it later. That what is in my mind when I bought some ginseng leaves and lemon. This morning I conduct a little experiment. I mix the gingseng leaves, lemon, carrot, rolled oat (soak in water for a while), poppy seed, black cranberry and a drop or two of honey. Add water to make it easier to blend. A zip of this turn out bright my day, so enjoy 😘

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Sunrise Smoothie 

This morning I just want to have something light and fresh. So I mix some carrot, pineapple and papaya. i I add a drop of honey to give a sweet smile. When I take a picture, I don't imagine this. It is great isn't it?

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Fresh Smoothie

Fresh drink before bed? Why not try this gingseng leaves, pineapple, carrot smoothie. If you love sweet, add some honey, then mix and enjoy.

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As food lover, to preserve theculinary culture is one of my reason to have and write in this blog. I really love to eat, to learn how to make it and to know the story behind every bite of those amazing taste. Try something new was good but know what around us is even greater.

So when I heard about “Bincang Warisan Kuliner Nusantara” with Arie Parikesit and supported by Kecap Bango, I really love to attend. So sad that my first invitation goes to the junk mail, so I found it kind of late. So when the second invitation come, I reconfirm right away.

The event held in Warung Tekko, Sunter Icon Apartment, Kemayoran, Jakarta Utara. Quite the opposite from where I live in the southern part of Jakarta. A little bit lost in the way there but I make it on time, just a minute before it started.

Mas Arie open the event with a presentation about his culinary expedition to 120 cities around Indonesia. He share his experience while traveling to discover the Indonesian culinary heritage. He said, even not supported by legitimate research, Indonesia is one of the country with the most varied culinary in style and taste. If you have breakfast in Javanese house then have lunch in Padang restaurant and visit your Aceh friend for dinner. You will find 3 very different style and taste of foods. Just imagine if you have the opportunity to visit the 34 province of Indonesia. Oh, my mouth start watering just by imagine that.

But there is one thing that sometime make me sad, really sad. It because some of the authentic culinary heritage have gone. Most people these day don’t cook anymore, especially the young one. They prefer go to fast food restaurant or cook an instant food. So, slowly one by one, that amazing yummy taste have gone.

That why I really support this #KulinerIndonesiaku movement, I hope this movement can help us to save the Indonesian culinary heritage. What do this movement actually do? Well, with Kecap Bango, they held Festival Jajanan Bango, yearly culinary event that help to introduce the authentic Indonesia culinary to the people. They also held culinary tour. They called #TurKuliner. If you join this tour, you will visit some culinary destination such as Bangka Belitung, Padang, Makassar, Jogya, Cirebon and other interesting places. We will not only introduce the food by eating it, but we will have the opportunity to learn how to make it and the history behind every dish. I wish I could join at list one of the tour.

At the event, Mas Arie also introduce the Warisan Kuliner application that would help us to find the best and recommended place to eat and even the recipe to cook it. It was great, isn’t it? I already use it and it really help full. If you an active user and have a great review about some restaurant or foods, you might selected to become Duta Kuliner, they will choose 10 winners. The prize is become the honour guest at Festival Jajanan Bango in Jogjakarta, include transport and accommodation.

We also have the chance to taste some of the recommended menu of Warung Tekko such as Iga Bakar Saus Madu and their famous Iga Penyet plus Tahu and Tempe. At the end, we have the blind taste game as well. It such a fun game

So, if you claim yourself as a foodie and willing to help to conserve Indonesia culinary heritage, come and join us. Please do not hesitate to contact me if you have any question. Thank you and see you soon.

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Papaya Honey Smoothie 

Since my shake n take arrive, I just can wait to start my day with smoothie. Since I only have papaya and honey, I mix them up and it turn out so great.