Indonesia’s mouth-watering Culinary Presentations at ITB Berlin 2013
posted_on 1 Jan 1970 00:00 | id_view 19570
On 5th March at the Grand Opening of ITB Berlin, over 4,500 invitees will have the chance to experience the true delectable taste of Indonesian cuisine at the Internationale Tourismus Borse (ITB Berlin), the biggest Travel and Tourism Trade show in the world. Bringing all delicacies of the archipelago, Indonesia co-hosts as the Official Partner Country of the event, which will take place at the Bestuhlung Saal, Messe Berlin, Germany.
Invitees will be indulged with 10 of the finest selected dishes from 30 traditional culinary icons of Indonesia. On the menu are some of the most outstanding Indonesian cuisine that include Padang’s Rendang, Madura’s Satay (Meat Skewers), Nasi Tumpeng, (yellow rice with complementary side dishes) , Soto Lamongan (soup dish) , Nagasari (banana cake) , and Kue Lumpur. By introducing 10 out of the 30 traditional culinary icons of Indonesia, it is expected that invitees will come and visit Indonesia to taste a whole lot more of its mouth-watering cuisine.
While some of the main ingredients are flown from Indonesia for the occasion, others such as the ‘red sauce’, ‘white sauce’, and ‘yellow sauce’ are being prepared by the team in Berlin.
The various traditional culinary presentations will be prepared by 6 professional chefs aided by about 22 assistants. One of the masterchefs involved in the project is Vindex Tengker, a professional chef who is renowned for his contribution as the jury in the popular TV program MasterChef Indonesia. Born in Manado, North Sulawesi, the 44 years old chef is also the president of the Culinary Professionals Association of Indonesia and has been cooking in many parts of the world including in Mallorca , Spain and in Los Angeles, U.S.A.
Vindex said that the menu for ITB Berlin will be made less spicy to adjust to the European taste; however the recipes are kept authentic. The adjustment is made since for a number of dishes, this will be the first time that they are introduced to an international public. It is known that a number of Indonesian dishes may be too spicy for some Europeans unfamiliar with hot spicy food.
The 30 Culinary Icons of Indonesia
As rich as its natural beauty and as varied as its peoples and cultures, Indonesia is also blessed with an abundant variety of culinary delights. From the sweet taste of Yogyakarta’s cuisine to the distinct strong flavors of Padang Food, there’s something to bite here for everyone.
From the various tastes and shapes, 30 traditional cuisines have been designated as icons to represent Indonesian cuisine at national and international forums and events. The 30 dishes also represent the heritage of Indonesia’s authentic tastes and are a complete series from appetizers to desserts.
The 30 traditional culinary icons which are selected by the Ministry of Tourism and Creative Economy are: Ayam Panggang Bumbu Rujak Yogyakarta (Yogya barbequed chicken with rujak sauce), Gado-gado Jakarta (Jakarta Salad) , Nasi Goreng Kampung (Fried Rice), Serabi Bandung, Sarikayo Minangkabau, Es Dawet Ayu Banjarnegara, Urap Sayuran Jogjakarta, Sayur Nangka Kapau, Lunpia Semarang, Nagasari Jogjakarta, Kue Lumpur Jakarta, Soto Ayam Lamongan, Rawon Surabaya, Asinan Jakarta, Sate Ayam Madura, Sate Maranggi Purwakarta, Klappertaart Manado (coconut pie) , Tahu Telur Surabaya, Sate Lilit Bali, Rendang Padang, Orak-arik Buncis Solo, Pindang Patin Palembang, Asam Padeh Tongkol Padang, Nasi Liwet Solo, Es Bir Pletok Jakarta, Kolak Pisang Ubi Bandung, Ayam Goreng Lengkuas Bandung, Laksa Bogor, Kunyit Asam Solo, and Nasi Tumpeng.