Taste of IndonesiaMar 04 2014 · 0 comments · Posted by Petty Elliott
Showcasing contemporary Indonesian Culinary Art
If you think about it, it should come as no surprise that Indonesia’s geographical and cultural diversity has not produced monolithic national cuisine. We have much more to offer. We boast a blend of many regional specialities across an archipelago with a wider footprint than North America, diverse ecologies and three different time zones.
Although from locality to locality meals are familiarly simple at first sight, the use of a multiplicity of plant leaves, roots, spices, fruits, vegetable and grasses, adds considerable local variety and zest. Add to this the discipline of only using the freshest of ingredients, combined with modern cooking technics, and the results are spectacular.
Taste of Regional Indonesia cuisine
Corn cake with tomato and basil salsa (North Sulawesi)
Breast chicken ‘woku blanga’ cooked in 10 herbs and spices (North Sulawesi)
Tofu & Tempe ‘woku blanga’ for vegetarian
Warm banana with palm sugar syrup, cinnamon, coconut milk and roasted almond flakes
Main course is served with:
2 different rice: aromatic yellow rice and brown rice and
Stir-fried french beans, corn and garlic
12 March 2014 and 9 April 2014 for Indonesian Heritage Society