All posts by Rian Farisa

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!

Taking It To The Streets: Pisang Goreng ‘Asli’ Banyumas (The Foodie Magazine, Feb 2015)

Teatime for Indonesians doesn’t require fancy scones and jams. We only need our gorengan. For that, we take a look at a fritter hawker in East Jakarta.

What used to be a marshy area east of The Big Durian, Cipinang is now a new center of attraction as a hub between the city center and the uncharted food trails of East Jakarta to as far as Bekasi. Nowadays, people have started springing up food businesses like crazy here.

Pisang Goreng Asli Banyumas 1

Among them, a couple peacefully runs a gorengan business since 1988 and has inspired others on this now-busy street of Cipinang Jaya. You may have to scrutinize all the street vendors one by one in search for what your tummy wants that day, but a stop at Pisang Goreng “Asli” Banyumas is a must-do while there.

In a gorengan stall anywhere, it is uncommon to stay around and eat as most people would just take away their orders and leave. So perchance, if you are curious like me with what happens on every street food kitchen, spend just a little time to observe while you are on a queue. Even simple comfort food like gorengan can be very demanding!

On the frontline, a veiled lady was busy serving, answering any inquiries, and keeping up with specific orders from the customers patiently. At the same time, her partner was preparing the dough by putting it individually into a pasta roller. When it gets thin, she then individually wraps it over a banana before frying the pisang molen. It’s a delicacy used to be available only in pastry shops but now, you can find it almost everywhere.

The key people were stationed behind two huge frying pans filled with extremely hot oil. The owner, Ibu Sumarni, checks and rechecks whether her bakwans have reached golden perfection and are ready to move on with the following batch. Meanwhile on another pan, her husband stained his bare hands with the batter. Thus he ensured that all the bakwans had been properly coated and then he fried it one by one, risking his hands with oil splashes.

Pisang Goreng Asli Banyumas 2

Typically, a gorengan stall would have several types of fritters. At Pisang Goreng “Asli” Banyumas, you might want to venture a bit aside from their really good bakwan (vegetable fritters) and pisang molen. The traditionalists would choose the straightforward and lightly battered fried banana or the plain fried tofu, but there are those who like the sweetness of taro rather than banana. Sometimes for me, it’s the thin and crisp tempeh goreng that I choose.

For several times I have been there, their bakwan tastes like American fried chicken for some reason. Call me whimsical, but that taste becomes so notoriously familiar and I can relate it right away. As much as I enjoyed it all for myself, among those who became their loyal patrons, the fritters of Ibu Sumarni are not exclusive purchased only for afternoon snacks but also to be shared with others in celebrations or gatherings.

“We are about to invite our neighbors for our son’s khitanan party and we are ordering for takeaway tomorrow”, said a customer answering my inquisitive nature.

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PISANG GORENG “ASLI” BANYUMAS
Halal-friendly
Suitable for vegetarians

Address:
Jalan Cipinang Jaya (across BNI), Jakarta – Indonesia

T: +62.81.6185.2322

Opening hours:
Daily, 11am – 9pm

Spend: IDR 5,000 – IDR 10,000 / person

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Featured in THE FOODIE MAGAZINE February 2015 edition

Download it for free here via SCOOP!

Photography by Dennie Ramon

Foodie Quotes #31

“I won’t be impressed with technology until I can download food”
– Anonymous

Fun Food Facts #14

Fun Food Facts #14:
FACTS ABOUT FAST FOOD PART 1 of 3

1. McDonald’s hamburgers don’t really rot. The burgers have very low moisture content, which basically leaves the meat dehydrated. It’s more like jerky than burger.

2. McDonald’s Chicken McNuggets come in four shapes and they all have names: the boot, the ball, the bone, and the bell.

3. A 30 oz. McDonald’s sweet tea has as much sugar in it as two Snickers bars.

4. You can’t be more than 115 miles from a McDonald’s in the continental USA.

5. At times, McDonald’s has turned away more applicants than Harvard.

6. McDonald’s Filet-O-Fish was originally developed for Catholic customers, since they generally abstain from eating meat on Fridays.

7. Burger King is called “Hungry Jack’s” in Australia.

8. Wendy’s founder Dave Thomas went back to school to earn his GED at the age of 61. He didn’t want people to see his success and feel inspired to drop out of high school.

9. An Alabama law firm once sued Taco Bell, claiming that their meat mixture“does not meet the minimum requirements set by the U.S. Department of Agriculture to be labeled as ‘beef.’” (They later withdrew the lawsuit.)

10. Taco Bell has attempted to open stores in Mexico two different times. Their food was labeled as “American Food.”

11. Chipotle buys some of their avocados from singer Jason Mraz.

12. There is a secret menu item at Chipotle called a “quesarito.” It’s a burrito that’s wrapped in a cheese quesadilla instead of a tortilla.

13. After graduating from culinary school, Steve Ells dreamed of opening his own fine dining establishment. He started Chipotle to raise the funds for his restaurant.

14. After he left KFC, Colonel Sanders grew to hate the company. He once described the food as “the worst fried chicken I’ve ever seen” and said the gravy was like “wallpaper paste.”

15. Because of a successful marketing campaign 40 years ago, KFC chicken has become a popular destination for Christmas dinner in Japan. Some customers place their Christmas orders two months in advance.

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TO BE CONTINUED

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Credit: www.buzzfeed.com

Food Event: ECOVEST – When Culinary Meets Art

BEM FE UNTAR presents:
”ECOVEST” – When Culinary Meets Art!
ECOVEST
A bazaar of its kind and the first ever in Indonesia with a combination of F&B and Art workshop that showcases more than 60 stands!
Don’t forget to mark your calendar!
From 24-26 April 2015 at Marketing Office of Pantai Indah Kapuk
Starts from 11am – 9pm
For more information please contact:
  • Devina – 085883841899
  • Kelvin – 085888566291

Website | Instagram: @ecovest_id

#ECONOWEEKS2015 #ECOVEST2015 #BEMFEUNTAR

What Chef Eats: Kevindra Soemantri (The Foodie Magazine, Feb 2015)

Known as one of the youngest contestants of senior MasterChef in the world several years ago, the current Kevindra Soemantri seeks more than just cooking even at his tender age still. He shares the story with me upon a trip to his most beloved street food in Jakarta.

Kevin 2

It’s been a few years since we last saw the high school prodigy from the first season of MasterChef Indonesia who reached the top 10. Born in the family where he could learn about food business from his father and about cooking from his grandmother, the experience with MasterChef Indonesia ultimately was the decisive thing that leads him to dedicate his life more than just a foodie.

Since then, Kevin, as people would call him, has been exploring his finesse in several professional hot kitchens and now contribute himself as a writer, as well as the recipe creator, for a food portal where he now works with other young and talented chefs.

However, it is our mutual interest in the history of food that brought me and Kevin to meet. Aside from compiling recipes for cookbooks, Kevin is currently progressing well with his ambitious agenda to write about the iconic restaurants around Jakarta.

“The book will not only discussing about the where, but it will also point out how the history evolves in each restaurant and how food has been playing a very important role in the history of Jakarta”, he said and pointing out as well that Jakarta could be one of the few cities in the world that remembers its history well. Of course, that would create a conscience about the importance of it and will help to contribute tourism in the long run.

With that spirit, we decided to meet at his favorite side street gudeg just beside Gondangdia Station. “Ibu Tinah has been serving gudeg basah since 1974 and when my family used to live around this part, this was the first gudeg that they introduced to me and be it for sentimental values or not, it’s always been the best gudeg all my life”, expressed Kevin.

People kept on flocking there to buy their lunch and upon tasting it, I thoroughly agreed with what he said. We had our seconds right away.

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Featured in THE FOODIE MAGAZINE Feb 2015 edition

Download it for free here via SCOOP!