The Gohu Ikang or the Manadonesque tuna sashimi paired with a relish that consists of basil, shallots, lime, and chilies.
An excellent change from wasabi and soy sauce. Refreshing, tangy, and addictive. Would love to try the Mollucan version with the additional kacang kenari on the relish.
Have you ever tried this one?
Thank you for your wonderful initiative Chef Petty Elliott and Mandarin Oriental Jakarta for hosting the wonderful event dedicated for Indonesian food at Cinnamon from 15-23 August 2015
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