Indonesian culinary

Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang, Indonesia, made of fish and tapioca. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko (lit. vinegar sauce).

Pempek is the best-known of Palembang's dishes. Its origin is undoubtly Palembang, however the history behind the creation of this savoury dish is unclear. According to local tradition, around the 16th century there was an old Chinese immigrant who lived near the Musi river. He noticed an abundance of fish caught by the local fishermen. In the Sumatran tropical climate, before the invention of refrigeration technology, most of these unsold leftover fish decayed and were wasted. The indigenous people, however had limited knowledge and techniques for processing fish. During that period, most of the indigenous people simply grilled, fried or boiled their fish instead of adding other ingredients to make new dishes. The old Chinese man mixed in some tapioca and other spices, which he then sold around the village on his cart. The people referred to this old man as 'pek-apek, where apek is a Chinese slang word to call an old man. The food is known today as empek-empek or pempek.
Another theory suggests that pempek was a Palembang adaptation of Southern Chinese ngo hiang or kekkian (fish slice) as a surimi (魚漿, yújiāng) based food. But instead of being served in soup or plainly fried, pempek is notable for its spicy palm sugar-vinegar based sauce.

Bandrek is a traditional hot, sweet and spicy beverage native to Sundanese of West Java, Indonesia. The Sundanese people who live in the highland cool climate prefer to consume bandrek to warm themselves at night and during cold weather. This beverage is usually made of jahe(ginger), and other ingredients such as kayu manis (cinnamon), star anise, cloves, coriander seeds, cardamom pods, lemongrass, gula merah(palm sugar), and sometimes a small amount of chillies. Milk can be added or not, depending on one’s taste. Sweetened condensed milk or coconut milk is commonly used, and sometimes pieces of young coconut flesh are added as well. It is believed that bandrek has a healing effect on minor health problems, such as sore throat.

Batagor (abbreviation from: Bakso Tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fishdumplings served with peanut sauce. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna,mackerel, and prawn also can be used to make batagor. Just like siomay, other complements to batagor are steamed cabbage, potatoes, bitter gourd and tofu. Batagor is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Because being fried, batagor have crispy and crunchy texture. Since the serving method is identical, today batagor and siomay often sold under one vendor, with batagor offered as variation or addition to siomay.

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Culinary experts often describe rendang as: 'West Sumatra caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.



Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk (Minangkabau: karambia) and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. This spice mixture is calledpemasak in Minangkabau. The spices garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.
Traditional Padang rendang takes hours to cook (usually four hours). Cooking rendang is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices at precisely the right temperature until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. During the process, the meat should be slowly and carefully stirred in the spicy coconut milk mixture and turned over without burning or ruining the meat — well until all the liquids have evaporated. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, ketupat (a compressed rice cake), or lemang (glutinous rice barbecued in bamboo tubes), accompanied with vegetable side dishes such as boiledcassava leaf, cubadak[9] (young jackfruit gulai), cabbage gulai, and lado (red or green chilli pepper sambal).

Bajigur is one typical drink from the area of West Java. This drink has a sweet and savory taste because it is made from coconut milk and brown sugar. This drink is usually served in a relaxed moment and leisure, and is believed to increase appetite. Bajigur scent that mingled smell of pandan leaves presents its own sensation of this traditional beverage menu. Moreover as it flows through the esophagus and ending in the stomach. Warmth coursed through the body immediately. Bajigur usually served with boiled yam, boiled bananas or boiled peanuts.

Bajigur easily found in West Java, consumers were most people in the area. Including tourists from outside the region who are curious about this drink. This drink is safe to be consumed by small children to adults. Bajigur main ingredient is palm sugar, and coconut milk. To add flavor, also mixed a little ginger, salt and vanilla powder.

In line with the progress of the era, the Betawian culinary is getting forgotten and even scarce. One of which is selendang mayang ice. This Betawian culinary is usually present in special occasions, such as wedding party or culinary festival. Yet, its delicious and fresh taste makes culinary lovers thirsty for it.

However, those wanting to taste it may visit the Jakarta Fashion and Food Festival (JFFF) at Kampoeng Tempo Doeloe (KTD), La Piazza Mall, Kelapadading, North Jakarta. This event will be run until June 3 ahead. All Betawian traditional culinary lovers can enjoy various kinds of them with tasty flavors, including selendang mayang ice (a kind of dessert made of rice flour and palm sugar).

One of selendang mayang ice vendors in JFFF this year is Joko Andri (43). He guarantees that his is the delicious tongue swaying selendang mayang ice. In its serving, the ice will have sweet, tasty, and fresh flavor served in plastic glass flavored with palm sugar and milk.

This sweet ice drink is more delicious if people eat it by using a plastic spoon. Thus, the delicacy will be felt on the tongue. In fact, many visitors tasted this drink in the annual event. “Selendang mayang ice is a Betawian traditional culinary which is currently difficult to be found. But, the taste of my homemade ice is different with the others, and very delicious,” he told, when met in JFFF in theme Kampoeng Tempoe Doeloe, La Pizza, Kelapagading, North Jakarta, Wednesday (5/16).

Joko revealed that the secret unique taste of his selendang mayang ice lies in the mixture of condensed palm sugar and milk flavored with extract of pandan leaf, which makes his ice fragrant, sweet, and appetite awakening. "Many vendors often serve selendang mayang ice in white and red color but my mom always serves it with Suji leaf so the color turns green. Having this different color, many people are attracted to taste it," explained Joko.

He started his Betawian culinary snack selling business in 2008. He participated in 2008 Bango Food Festival in Jakarta. Learning from his mother, his selendang mayang ice was sold out in just several hours. "I tried to promote it and indeed it was surprisingly sold out. Thus, I continue the business until today," he disclosed.

Since then, he keeps his existence in having the business and participate various festivals, such as Bango Food Festival in 2008-2011, 2011-2012 Kampoeng Tempoe Doeloe (KTD) La Piazza, Food Festival in Serpong Mall in 2011, and UKM Indonesian Food Festival in 2010. He even opens an outlet in Kemangi Cyberg Dua Foodcourt at Ambasador Mall.

He also shared some tips of how to make delicious selendang mayang ice. Firstly, mix rice flavor and sago palm in a pan and pour with extract Suji leaf to be cooked and stirred at least one hour. Next, leave it for 2 hours so the mixture gets chewy.

For the milk flavor, it is poured with Pandan leaf stew. For the sugar, he makes it from palm which is firstly boiled in a pan until it is condensed. "If it is possible, use palm sugar to add tastier sweet. The milk should also be combined with Pandan leaf stew to add special fragrant," expressed Joko.

His selendang mayang ice is indeed having a delicious flavor and tasty. No wonder that the ice was sold out 250 glasses/day from 11-10 PM in JFF last year. "The turnover can reach over Rp 2 million a day. I sell it Rp 8,000/glass," he said.

Besides selendang mayang ice, the visitors can also taste another food creation of Joko, such as the risol setan (devil rissole). Hear it, is surely seemed like horrifying sense. Yet it has nothing to do with horror, but it is full of spicy peanut sauce poured all over the rissole that makes tongue on fire. "From these two snacks I offer, selendang mayang ice is still the most wanted. The risol setan can be sold 200 portions or the income can reach over Rp 500,000 in a day," he told.

The risol setan is made from spring roll skin and inserted potato, meat, egg, and carrot. A portion of the risol setan has 4 rissole and is sold Rp 12,000. "I make the sauce as the secret appetite flatter with peanut mixture, which is made from 7 Kg of cayenne pepper and 10 Kg of peanut. Our society loves spicy food," uttered Joko.