Recipe: Bilenthango – by Biko Mointi Boekoesoe

As the continuation of Ibu Biko’s Gorontalese dishes on the previous post, I would like to also share the recipes that she cooked specially for us during the photo shoot. I hope you can try this back at home too. Have fun!

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Bilenthango
Bilenthango

BILENTHANGO (Gorontalese spicy fried fish)

Serves: 5

  • Ingredients:

1 pc                  Fish of your choice (snapper, trevally, or tilapia)
2 pcs                Tomato (sliced)
Lime
Scallions, chopped
Lemon basil

Condiments:

10 pcs              Red chili
10 pcs              Shallot
3 pcs                 Garlic
To taste          Salt

  • Steps:
  1. Clean the fish, cut through its back and divide into two sections. Squeeze the lime over the fish.
  2. Blender the condiments well.
  3. Mix the condiments with sliced tomatoes, scallions, and lemon basil.
  4. Fry the fish with small flame.
  5. Smear the condiments on all over the fish. Serve.

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Recipe is provided by Omar Niode Foundation and Biko Mointi Boekoesoe – owner of Talaga Cookery.

TALAGA COOKERY | Jalan Kalibata Utara no. 25, RT 11/RW 2, Jakarta – Indonesia | +62.21.797.2246

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Photography by Dennie Benedict

Special Section – Our Indonesia: RUMAH MAKAN MARANNU (The Foodie Magazine, July 2014)

Makassar cuisine is perhaps like German in Europe. It’s all about meat, straightforward, rustic, but richer – thanks to the spices. Sop konro is clearly among the most favorite of Makassar dishes in Jakarta. When talking about it, you simply cannot discount the presence of Rumah Makan Marannu in Kelapa Gading.

Makassar people sure know how to drool people with their meat business. In many of their famous dishes – such as sop konro, coto, pallubasa, or sop saudara; they give us a prime example on how to use many parts of beef or buffalo meat in a dish and to combine it with many versions of soup accompaniment.

Within the den of eateries in Kelapa Gading, it’s not actually hard to find Sop Konro Marannu thanks to their fame. However, the situation is like in Makassar itself because foodies will be torn apart with the competition between Serigala or Onta for pallubasa, and it happens here as well with Marannu and Karebosi for their sop konro.

Sop Konro Marannu 1

In Marannu, for example, the beef ribs came in huge and with the bones instead of being cut to bite-size whether they’re traditionally served with soup or grilled then served with peanut sauce. Like most of Makassar soups, the one with sop konro appears dark as well owing to the use of keluwak with a unique scent and flavor from coriander. The overall taste is a mixture between strong-flavored spices used in the soup, sweetness from the peanut sauce, and a decadent yet harmonious balance with the juicy ribs.

Additionally, it’s not all about sop konro at Marannu. You also opt for coto, grilled fish, and some Chinese stir-fry dishes although not exactly related. But what you must not miss is their traditional desserts like putu cangkir, apang paringgi, gogos, barongko, and the refreshing es pallu butung.

Find out what are the definitions of those tasty alien words by visiting the place and get to know more of Makassar cuisine just a few steps out of your neighborhood.

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RUMAH MAKAN MARANNU
Jalan Boulevard Raya Kelapa Gading TA 2/27, Jakarta – Indonesia
T: +62.21.452.0155

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Featured in THE FOODIE MAGAZINE July 2014 edition

Download it for free here via SCOOP!

The Escapist’s Getaway™: BANDUNG – TEBING KERATON (Venture Travel Magazine, Oct 2014)

Bandung’s current sensation is not about a new place to hang out or its famed street food or even its mayor’s interesting initiatives. Tebing Keraton, the newly found landmark with a stunning view have gone viral for some time now and we went there to see what the hype is all about.

The northern hills of Bandung have always been like a mystery to me. For many years, I sought refuge in-between the ‘more developed’ part of the hills that has good restaurants or cafés with a great view to the city, a bit of jungle trekking at Taman Hutan Raya, some paintball wars upon the slopes of Dago Giri, or even just seeking for fresh air.

Also, the very hills that encircle Bandung have undergone so many developments from restaurants to real estates and there’s always another alternative route either revived or recently built heading to Lembang and Maribaya. It feels like an open canvass for so many improvements and there’s always something new coming out from here.

Tebing Keraton 2

With anything goes viral for the past few years, it’s not hard to find whenever there’s something new from Bandung. Tebing Keraton (Keraton Cliff), although as Javanese as it may sound, is the trending topic for the past few months and its spectacular images shared by people intrigued us to try and test the experience ourselves.

Against the chilly morning

We headed out fresh since 5am from the upper side of Jalan Dago to catch the sunrise. It is imperative for the travelers heading this way to leave a bit early and avoid weekend if possible since this cliff is mostly frequented during these days.

The direction is pretty much straightforward but as a first timer, you might rather worry with the distance and the road condition uphill. Heading out with sports utility vehicle or motorcycle is more advisable than low height sedan or fully-packed family car.

The easy direction is to head left to Taman Hutan Raya and upon the next intersection, head right to Bukit Pakar Utara, since heading left would lead you to Maribaya.

Continue to head uphill for several kilometers until you reach Warung Bandrek Dago – the cyclers famous watering hole en route back downhill. Please note that the road heading up since Bukit Pakar Utara would be intermittently in-between good and bad tarmac, thus the reason why to use special kind of transportation means.

Not far from Warung Bandrek Dago, you will find another branch on the road and try to look for a semi-permanent signage telling that heading left will lead you to Tebing Keraton. By the way, we encountered a minor hiccup from several shy people who offered ‘transportation service’ by motorcycle under pretext that the road ahead is impassable by car. So you have to man up and speak confidently, noting that you are a regular and they will rest their case in an instant.

The early bird takes the best spoil

After a few kilometers from the last intersection, the local officials will any passersby for an affordable entrance fee and then they will lead you to where you should park. I was actually quite happy to see how the locals empower themselves to organize everything and mobilize the citizens of the nearby settlement to accommodate the visitors. The parking lot is sufficient, people are ready to assist, there are warungs nearby for snacks and coffee, clean toilets, and also a modest security measures at Tebing Keraton itself.

Now it’s time to take a little stroll!

As soon as you have paid the fares, tread the winding path for around a hundred meter to reach the spot. Finally, you have arrived!

Tebing Keraton feels an open space like an observation deck over the skyscrapers around the globe. There you will witness the stunning 180 degrees of view overlooking Mount Tangkubanperahu far in the north and also the valleys, the forests, the pine trees, and the morning mist as far as the eyes can see. We arrived at least around a half an hour earlier before the sunrise and the crowds were anticipating the moment so much like I did.

Tebing Keraton 1

Finally at around 6.15, the sun rose spectacularly and it was the moment where true photographers would fire the shutters, teenagers do their selfies, while the rest of us enjoying the mesmerizing moment solemnly. I decided to enjoy the moment longer than the rest of the people until the blue sky arises from the horizon. The mist was eventually disappearing and the vast greenery became unveiled, clearing the view of so many small things that we would deem as beauty from such height. Such magnificence!

On my way back, after a cup of coffee in a nearby warung, I head back to the city with an uplifting spirit and reminiscing already such a grand moment that I rarely feel in city life. Perhaps one day, it is time to witness the sunset from there but I’d wake up early again to repeat such experience.

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TEBING KERATON
Taman Hutan Raya Ir. H. Juanda, Kampung Ciharegem Puncak,
Desa Ciburial, Bandung – Indonesia

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Featured in VENTURE TRAVEL MAGAZINE October 2014 edition

Download it here via SCOOP!

Photography by Dennie Benedict

Recipe: Ihutilinanga – by Biko Mointi Boekoesoe

As the continuation of Ibu Biko’s Gorontalese dishes on the previous post, I would like to also share the recipes that she cooked specially for us during the photo shoot. I hope you can try this back at home too. Have fun!

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Ihutilinanga
Ihutilinanga

IHUTILINANGA (Gorontalese fried eggplant with turmeric sauce)

Serves: 5

  • Ingredients:

10pcs              Eggplants (divide into four each)

Condiments:

  • Coconut milk (from 1/4th of coconut)
  • Red chili or bird-eye chili
  • Shallot
  • Garlic
  • Turmeric
  • Ginger
  • Lemongrass
  • Candlenut
  • Pandan leaves
  • Galangal
  • Steps:
  1. After divided into four, fry the eggplants.
  2. Blender all the condiments except for lemongrass, galangal, and pandan leaves.
  3. Sear the blended condiments.
  4. Put the lemongrass, galangal, and pandan leaves with the condiments.
  5. Once it becomes aromatic, pour over the thick coconut milk on the pan.
  6. Once cooked, pour the sauce over the eggplants.
  7. Pour the fried shallots as the garnish. Serve.

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Recipe is provided by Omar Niode Foundation and Biko Mointi Boekoesoe – owner of Talaga Cookery.

TALAGA COOKERY | Jalan Kalibata Utara no. 25, RT 11/RW 2, Jakarta – Indonesia | +62.21.797.2246

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Photography by Dennie Benedict

Recipe: Binthe Biluhuta – by Biko Mointi Boekoesoe

As the continuation of Ibu Biko’s Gorontalese dishes on the previous post, I would like to also share the recipes that she cooked specially for us during the photo shoot. I hope you can try this back at home too. Have fun!

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Binthe Biluhuta (Gorontalese corn soup)
Binthe Biluhuta

BINTHE BILUHUTA (Gorontalese corn soup)

Serves: 5

  • Ingredients:

5 pcs                 Corns, sliced off from the cob
¼ pc                  Coconut, grated
As you like    Shrimps, peeled (or fresh skipjack tuna)

Condiments:

10 pcs              Bird-eye chili
3 pcs                 Shallot
To taste          Salt
To taste          Lime
Scallion, chopped
Lemon basil
Fried shallot

  • Steps:
  1. Boil water inside a casserole pot.
  2. Once boiled, cook the corns and the shrimps.
  3. Put in the grated coconut and lastly, some of the condiments (chilies, shallots, lemon basils, scallions).
  4. Once cooked, serve on individual bowl and serve also the condiments – to be added in the soup as you like it.

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Recipe is provided by Omar Niode Foundation and Biko Mointi Boekoesoe – owner of Talaga Cookery.

TALAGA COOKERY | Jalan Kalibata Utara no. 25, RT 11/RW 2, Jakarta – Indonesia | +62.21.797.2246

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Photography by Dennie Benedict

The exciting gastronomic escapades of a stylish gourmet!

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