Rian Farisa stars himself in a flick about how a culinary correspondent living a life full of adventures as if he will live forever.
At the end of the day, he lives to retell the chronicles of his swashbuckling daring gastronomic adventures like a bard singing his tales of beautiful faraway lands.
Since gastronomy consists of complex aspects and that is where his passion lies, he decided to unravel how businessmen, hawkers and luxurious restaurants alike, serve their dishes for the patrons. Whether they only serve for the advantages in taste or only the surroundings or whether they really throw anything for the sake of customer's satisfaction, he shall be solely the only one who can tell and in the name of this noble profession, justice shall be done!
When first D’Cost opened less than a decade ago, many people were amazed at how affordable they made seafood even if it was served in a restaurant. This has made them extremely popular and as a testament to that, you may always have to queue to eat at one of their branches, now found in most cities in Indonesia. Yes, they have grown so huge!
Probably it’s just a personal soft spot but I suppose everybody will agree when it comes to the prawns at D’Cost. Be it my favorite grilled variety served with sweet soy sauce, the salted egg prawns or the fusion kind that involves mayonnaise and Indonesians’ favorite with saos Padang (Padangnese-style spicy sauce). The price gap of D’Cost compared with hawker stalls is very small, making it a reasonable option, plus the portions are also bountifully fulfilling.
Other crustaceans on the menu include bamboo crabs and the sought after soft shell crabs. You might not find lobsters or crawfishes, but certainly you will satiate your crustacean cravings. Be sure also to utilize D’Cost’s crazy promotions for your benefit, from their pay-as-you-like promotion to wedding promotion where you will only need to pay when the wife’s get pregnant! Fun and affordable!
D’COST Halal-certified Unsuitable for vegetarians
Cities across Java, Sumatra, Bali, Kalimantan, and Sulawesi
You know, it’s quite rare for me to actually like Western animated feature films. Most of them, especially from the USA, are all about fantasy and stuffed animals brought to life. In exception to the one and only case called Ratatouille, this one from France finely added itself into the rarity list.
Ernest and Celestine is not solely dedicated food like Ratatouille or Cloudy With a Chance of Meatballs, for example. It’s about a friendship between two different races that consider each other as enemy. That’s something that you will have to discover further in this lighthearted and heartwarming film.
It’s as traditional as you can get from how they develop it, unlike the splurging done by Disney or Pixar for the CG or sophistication with everything, and also less driven by the modern-day hidden messages. Ernest and Celestine, well, I have to be honest that it has its own way on conveying the message on the importance to coexist peacefully but it is something that I can safely recommend for the kids to watch. Except for the fact that Ernest and Celestine live together for the whole winter. Yeah, just put it as bear and mice, not as us as humans.
So behind of those fuzzy feelings, laughters, all that chanson and French jazz music; here we have also an affair with French sweets. You will encounter marshmallows, chocolates, cotton candies, toffees, nougats, lollipops, and many others here and the affair they have with the sweet tooth Ernest. It’s just fun to see all those sweet things, described colorfully and as appetizing as you can get from cartoon.
It’s not much from my review here, but for certain, Ernest and Celestine should have been the winner of 2013 Oscar, if it were up to me. Not just about the fun, but of course, the food as well!
ERNEST & CELESTINE (Ernest et Célestine) (2012)
Drool Level: **** (gimme gimme!)
Director: Stephane Aubier, Vincent Patar, Benjamin Renner
Producer: Didier Brunner, Henri Magalon, Vincent Tavier
Who doesn’t love churro? Formed like a shooting star as described in children storybook; churro is shaped long (and bigger, abroad), crispy on the outer, a bit chewy inside that will make you instantly remember donut, and all those majestic sauces that complement this Spanish doughnut really nicely.
The churros fever probably started like a few years ago in Indonesia, thanks to a local chain restaurant that brought it, however, despite the on and off popularity in Indonesia, the seemingly simple snack has its way written in history although never clear with its origin.
Some say that the Spanish shepherds from the mountainous Andalusia invented it, but I’d like to think that many European during the High Medieval era were pretty much absorbing any kind of information and technology from their neighboring Muslim countries or as far away as the Chinese Empire through their ever-wandering sailors and traders.
First we have to see the possible explanation about the origin of the famous cakwe or youtiao here in Indonesia. We’d think right away that the Chinese immigrants brought these lovely snack to our archipelago many many years ago. And by many many years ago, I mean during the height of exploration age of the Ming Empire. Although it is also never unclear here about when and how these cakwes ever get here, but let us see the Ming Empire policy also in those days.
Portuguese sailors arrived at this massive Far East empire during roughly the same age. They discovered an interesting dish called youtiao but never really knew how it was made and the knowledge was limited only to the basic ingredient of this dish – flour. On how they manually stretch the dough and reached the characteristics as we all know from cakwe / youtiao, they never really knew.
Some say that during those days, capital punishment was harshly regulated for those who gave any information about the empire, including this ridiculously simple recipe. The Portuguese sailors returned to Iberia and began the craze about how to make this stuff, in their own interpretation.
However, it was actually the conquistadors who ultimately popularized the dish upon their bloody, savage conquests in America. Safe to say, sometimes I found churros become more popular in Latin America countries than in Spain itself.
Also, regarding the technique itself that differentiates clearly from the Chinese way, is the use of this device where the dough is inserted into it and squeezed all the way through a tube until it became stretched. All before making its way to the deep-fry hot pool.
It is an interesting take of youtiao, but if you compare it with how it is actually less dense and airy texture when it comes to the original recipe, churro becomes the clear opposite to that. Sometimes the outer part may be equally crispy or even crispier, but the use of star tube to shape the churro is also what makes it intriguing and good looking.
The sauces become the vital part for churro as well. Some inserted liquid chocolate inside the dough, but many use dipping sauce of many kinds. From white chocolate, dark chocolate, milk chocolate, and dulce de leche; or even the fruity and savory version by using guava or melted cheese; you name it. Each country has specifically their own style on how to serve this delicacy and some even turn it into breakfast dish also!
So, how about you? It’s always cakwe at the end of the day for me but a little bit of sweet now and then from the chocolate and caramel for churros wouldn’t hurt, right?
Probably what I missed a lot during those sunny days scouring my hometown for its ever-enticing street foods was this one and only Bandung’s lontong kari sapi.
It is clearly nonexistent here in Jakarta, like lumpiah basah also,and differs itself from the usual lontong sayur or even Padangnese lontong cubadak.
Lontong kari sapi when found in street pushcarts may seem too simple and sometimes bland, so you gotta put more soy sauce or sambal into it.
But for the one in Kebon Karet, it’s perfection and gorgeousness on each bowl of it.
Savor through the fluffy rice cakes one by one, the juicy yet crisp slices of beef, the crunchiness of fried peanuts and emping, and the most delightful savory and sweet soup ever. A squeeze of leprous lime will do the trick and your lontong kari experience will never be the same again.
LONTONG KARI SAPI KEBON KARET Address:Jalan Otto Iskandardinata, Gang Kebon Karet no. 28C (in front of Hotel Guntur), Bandung – Indonesia
The exciting gastronomic escapades of a stylish gourmet!