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!

Special Section – Our Indonesia: YOUGWA (The Foodie Magazine, July 2014)

Call it an exaggeration but finding an authentic Papuan food in Jakarta is miraculous. Despite not being the first, my experience at Yougwa officially put Papuan cuisine in my foodie dictionary. Here’s the story.

Papua – the enchanting and mysterious land on the eastern part of Indonesia has long been forgotten, left alone with its archaic civilization of indigenous tribes that live within the thick forests that conceal all the exoticism from this island.

Papuan cuisine is almost unheard of, especially in Jakarta. The exchange of culinary and cultural influences are perhaps only in-between eastern provinces and they still retain pretty much what has been going on for many years. It’s really up for us whether we want to explore the mystery behind it or rather we just stay back with the mainstream selections.

Papeda
Papeda

Believing that the former choice is what that makes us foodies, brings us dilemma when it comes to filling the dots on our tailored map as we strive to achieve as many regional cuisines as possible from West to East. Fortunately for us, we found the one and only restaurant specializing in Papuan cuisine (with Manadonese influence) that has been operating in Jakarta for a while now.

The definition of Yougwa is actually a hut for the assembly of family patriarchs in Papuan tribes, but it was also chosen as the name of the restaurant. Within Kelapa Gading, the particularly ‘thick forest’ filled with eateries, we found another exotic persona that Jakartans must try – at least once.

Yougwa 1

Entering inside, tribal trinkets and written confessions from Papuan notable people who were pleased with their dining experiences at the restaurant decorated the wall. Once a while, Papuan family, as seen from their unique complexions, pass us by and head up and down the stairs to the second floor for perhaps, some sort of reunion party.

Papeda or the gooey sago porridge, is definitely a must-try as traditional Papuans are not used of having rice as their carbohydrate source. It took us a while to figure how to transfer the deliciously slimy sago from the bowl to our plates using two traditional forks.

Kuah Asam Ikan Gabus
Kuah Asam Ikan Gabus

The immediate match for this delicacy is none other than kuah asam ikan gabus or the Papuan sour fish soup, using the island’s native snakehead. Alternatively for the fish, they also have the fried version, grilled, and the Manadonese-style woku alongside different kinds of fish of your choice there.

It was quite adventurous for me personally, especially with papeda’s gluey texture and the sour fish soup’s refreshing taste. Perhaps next time, it would also be a good choice to have their traditional grilled fish as the accompaniment of the papeda. Additionally, Yougwa also sells indigenous crackers made from sukun (breadfruit) and keladi (elephant ear) to further enhance your experience here.

—–

YOUGWA
Halal-friendly

Unsuitable for vegetarians

Address:
Jalan Boulevard Raya Kelapa Gading WA 2 No. 31
Jakarta – Indonesia

T: +62.21.453.0419

Opening hours: Everyday, 10am – 10pm

—–

Featured in THE FOODIE MAGAZINE July 2014 edition

Download it for free here via SCOOP!

IKEA Alam Sutra 1

Quikskoop™: Restoran IKEA – Alam Sutera, Tangerang

It has now been exactly two weeks since IKEA opened its doors for the first time in Indonesia. As a foodie, naturally my instincts would lead me to go for the canteen first rather than sightseeing the megastore with my wife like in 500 Days of Summer. Well, didn’t work that way though and here’s the story when I arrived at last.

It was the second day and it feels like a shopping mall during weekend. Everybody crowded the parking lot so quick to get the best spot to park nearby the entrance and there’s plenty of people already inside.

It’s good to see my wife’s big grin when she saw IKEA for the first time ever, live, and not through commercials or its famous catalogue. So, it took us a while to get ourselves right in the canteen and just as I expected, there’s a long line already.

IKEA Alam Sutra 2

IKEA had anticipated this of course. So they lined up the customers pretty neat and quick but that’s not the case with the kitchen. They ran out of the side dishes so quick and so I had to ask if they have salad or sandwich left, aside from the overpriced smoked salmon.

Luckily, a kitchen attendant came by to replenish the salad fridge. Me and a customer behind me got the remaining salad right away, and I saw clearly the disappointment with the rest of the competition just behind us. No salad, no sandwich, just the smoked salmon in the end for many of them.

IKEA Alam Sutra 4

We decided to have the meatballs (of course) and the salmon as our mains. Additionally I also took a full bowl for mushroom soup and off we head to pay and fill our glasses with soda and coffee.

There’s always a room to sit on the right wing if it gets full too quick on the main area and it’s a good thing that everything was air-conditioned well since IKEA always designs the restaurant with huge windows to get much of the sunlight.

IKEA Alam Sutra 3

We enjoyed the food a lot especially with the soup and the meatballs, thanks to the hunger mainly. The salmon was okay but I think it could be better. The salad was like regular salad you’d have in Pizza Hut, but I completely enjoyed the free flow drinks at a very reasonable price.

I figure that they won’t dare to charge the food at a really exorbitant price in overall since the furniture is apparently much more expensive than in Malaysia or Singapore, so I heard.

Well, it was a pleasure by the way to finally meet IKEA again and to finally introduce my wife with it. As for us, we’d love to visit again the canteen and try something else next time.

PS: Try also the snack bar right outside the cashier section. It is heavily queued but they got good snacks at a reasonable price plus there’s also a Swedish specialty snacks store beside it. Enjoy your visit and make peace with the crazy weekend, mind you!

—–

IKEA – ALAM SUTERA, TANGERANG
Halal-friendly

Suitable for vegetarians

Address:
IKEA Alam Sutera
Jl. Jalur Sutera Boulevard No. 45, Alam Sutera
Serpong, Tangerang – Indonesia

T: +62.21.2985.3900

Opening hours: Everyday, 9.30am – 10pm

Website

Suwe Ora Jamu 6

Foodie’s List: Suwe Ora Jamu (The Foodie Magazine, Oct 2014)

Jamu, the traditional medicine made from herbs and spices, has seen around a millennium of existence in Indonesia. Two young and creative minds from Jakarta decided to refresh and revive the passion again for the metropolis citizens and present us these refreshing drinks in form of a modern café.

Suwe Ora Jamu 1

Despite the fact that people nowadays, who live in the city, seem to believe more in modern medicine, you cannot simply set aside the fact that traditional jamu is still running strong within the veins of so many people in Indonesia – especially in Java.

From the oldie flicks back in three or four decades ago, there’s always a scene of people drinking jamu. Or there will always be the jamu peddlers who sell these potions from neighbor to neighbor by foot, although some of them use bikes and plastic bottles now. But of course, in-between houses you can always find a small jamu watering hole open until late night to keep you awake, if you know what I mean.

Suwe Ora Jamu 2 Suwe Ora Jamu 4 Suwe Ora Jamu 3

Traditional big jamu pharmaceuticals are known to employ technology on their jamu recipes. You can now find jamu in form of sachets, tablets, and capsules. In actuality, the tradition is far from gone and is kept alive strong, but is it still appealing for the so-called modern society nowadays?

That “traditional feel” is probably the reason why and that’s exactly why Nova Dewi, alongside with her business partner, decided to showcase jamu in form of a nice café, served alongside good coffee and good meals.

Suwe Ora Jamu 7

 

The catchy name, derived from a classic Javanese song, was chosen as the name for the café. Within a short period of time, Suwe Ora Jamu has gained prominence within the hearts of teens and young adults of Jakarta. Many of them became intrigued to try what their parents and grandparents have been enjoying all this time and chose to set aside their usual café drinks for this experience.

Suwe Ora Jamu 5

Suwe Ora Jamu concocts its own basic potions such as the beras kencur (galangal rice) and kunyit asem (sour turmeric) for drink-in and takeaways, but also provides other interesting options such as those that utilize tamarind, alang-alang (graminae), rosella, temulawak (curcuma), cabe puyang (chili and rhizome), and even vitality potions for husbands and wives.

For those who may be reluctant and afraid with the taste, the café also provides assorted shot glass-sized drinks for you to try. At anytime, you can always ask for honey to make it sweeter. So we guess that there’s no more excuse for not trying our proud ancestors’ drinks and revive the traditional values, in style. Cheers for good health!

—–

SUWE ORA JAMU
Halal-friendly

Suitable for vegetarians

Address:
Jalan Petogogan no. 28, Jakarta – Indonesia
T: +62.21.7279.0590

Opening hours:
Everyday, mall opening hours

WebsiteFacebook | Twitter

Spend: IDR 25,000 – IDR 50,000 / person

—–

Featured in THE FOODIE MAGAZINE Oct 2014 edition

Download it for free here via SCOOP!

Chef Hengky 7

Cover Feature – Recipes: Chicken by Hengky – PART 2 of 2 (The Foodie Magazine, June 2014)

Chef Hengky Efendy
Chef Hengky Efendy

Chef Hengky Efendy of The Belly Clan displays his mastery of Pan-Asian flavors as he shares with us fanciful ways to cook chicken.

—–

RECIPES

CHICKEN CLUB SANDWICH

Chef Hengky 3

Ingredients:

  • 160gr              White Toast
  • 45gr                Beef Bacon
  • 80gr                Chicken breast
  • 25ml               Soy sauce
  • 5gr                   Butter
  • 20gr                Mixed lettuce
  • 15gr                Tomato ketchup
  • 20gr                Mayonnaise
  • 55gr                Egg
  • 30gr                Tomato
  • 30gr                Kyuri
  • 150gr              French Fries
  • 3gr                  Salt & pepper

Method:

  1. Toast the bread until golden brown and crispy.
  2. Marinate the chicken breast with soy sauce and season it with salt and pepper, alongside the beef bacon as well. Sautee them.
  3. On other pan, cook the egg with sunny side up method. Then fry the fries until golden brown.
  4. In a mixing bowl, mix tomato ketchup and mayonnaise together and stir well.
  5. Assemble the toast by spread it with mixed tomato ketchup and mayonnaise, lettuce, beef bacon, egg, sliced kyuri and tomato. Stack it also with chicken breast, cut half, and serve it with fries.

—–

LEMONGRASS CHICKEN SOUP

Chef Hengky 4

Ingredients:

  • 30ml               Cooking oil
  • 50gr                Onion
  • 3gr                   Garlic
  • 50gr                Lemon grass
  • 10gr                Ginger
  • 15gr                Red chili
  • 100gr             Chicken breast
  • 50gr                Bean sprout
  • 30gr                Tomato
  • 60ml               Coconut milk
  • 2gr                   Salt & pepper
  • Coriander
  • Lime

Method:

  1. In a sauce pan, heat the cooking oil and sautee the onion and garlic.
  2. Add ginger, lemon grass, red chili, chicken breast (diced), sautee and mixed well.
  3. Add water and season with salt and pepper. Pour the coconut milk and stir well.
  4. When almost ready, add tomato, lime and bean sprouts then transfer on a serving bowl.
  5. Garnish with coriander and serve while hot.

—–

CHILI PESTO CHICKEN

Chef Hengky 6

Ingredients:

  • 200gr             Chicken breast
  • 30ml               Cooking oil
  • 2gr                   Salt & pepper
  • 30gr                Thai Chili
  • 60gr                Potato (diced)
  • 2gr                   Garlic
  • 60gr                Red Chili
  • 30gr                Tomato
  • 25gr                Broccoli
  • 25gr                Carrots
  • 25gr                Coriander leaves

For Pesto:

  • 0.1gr               Basil leaves
  • 30gr                Bread crumbs
  • 2gr                   Garlic
  • 20gr                Cashew nuts
  • 30gr                Salad oil

Method:

  1. Season the chicken with salt and pepper and cook on both sides until golden brown.
  2. For pesto: mix all the ingredients until nice and smooth. Season it with salt and pepper.
  3. For potato balado: fry diced potato until golden brown and meanwhile blend the garlic, red chili, and tomato. When both ready, mix it altogether.
  4. Blanch the broccoli and carrots and sautee them with garlic, seasoned with salt and pepper.
  5. Put the potato balado, chicken with mixed pesto, carrots, and broccoli on a plate.
  6. Garnish with coriander and serve immediately.

——

ROASTED CAJUN CHICKEN

Chef Hengky 5

Ingredients:

  • 200gr              Chicken (thigh)
  • 5gr                   Cajun powder
  • 5gr                   Coriander powder
  • 5gr                   Paprika powder
  • 5gr                   Black pepper
  • 1gr                   Salt
  • 20ml               Cooking oil
  • 60gr                Tomato
  • 20gr                Onion
  • 3gr                   Garlic
  • 12gr                Tomato paste
  • 30gr                Tomato concasse
  • 2gr                   Bay leaves
  • 20gr                Yellow paprika
  • 20gr                Green paprika
  • 20gr                Red paprika
  • 20gr                Eggplant
  • 70gr                Potato
  • 10gr                Leek
  • 1pc                  Egg

Method:

  1. Marinate the chicken for 24 hours with Cajun powder, coriander powder, paprika powder and black pepper.
  2. After that, sautee the chicken with the skin down first and let the skin become nice and crispy. When done, roast the chicken in the oven until cooked.
  3. For the ratatouille: in a medium hot pan, sautee the onion, then add garlic, bell peppers, and eggplant.
  4. Stir well and add tomato paste, tomato concasse, bay leaves, and adjust the seasoning.
  5. For the potato cake: fry the potato until golden brown and cooked. Mashed the potato until smooth and then add egg, leek, seasoning and make it into a round shape. Dip it in an egg mixture and fry until golden brown.

—–

Previous post about Chef Hengky: 
http://gastronomy-aficionado.com/2014/10/18/chicken-by-hengky-1/

—–

THE BELLY CLAN | Intiland Tower, Jalan Jend. Sudirman Kav. 32, Jakarta | T: +62.21.5790.6000 | www.thebellyclan.com

—–

Featured in THE FOODIE MAGAZINE June 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

[Infographic] 50 Ways to Cook Potatoes (by Lark & Larks)

50 Ways to Cook Potatoes

—–

Infographic via Lark & Larks