Indonesian cuisine

Indonesian cuisine is diverse, in part because Indonesia is composed of

approximately 6,000 populated islands of the total 18,000 in the world's largest
archipelago. Many regional cuisines exist, often based upon cultural and foreign
influences.Indonesian cuisine varies greatly by region and has many different
influences.
Throughout its history, Indonesia has been involved in trade due to its location and
natural resources. Additionally, Indonesias indigenous techniques and ingredients
were influenced by India, the Middle East, China, and finally Europe. Spanish and
Portuguese traders brought New World produce even before the Dutch came to
colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku),
which are famed as "the Spice Islands", also contributed to the introduction of
native spices, such as cloves and nutmeg, to Indonesian and global cuisine.
Some popular Indonesian dishes such as nasi goreng,[4] gado-gado,[5][6] sate,[7]
and soto[8] are ubiquitous in the country and considered as Indonesian national
dishes.
Sumatran cuisine, for example, often has Middle Eastern and Indian influences,
featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine
is more indigenous.[1] The cuisines of Eastern Indonesia are similar to Polynesian
and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian
cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia
(spring rolls) have been completely assimilated.
Some popular dishes that originated in Indonesia are now common across much of
Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also
favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu
(tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention,
a local adaptation of soy-based food fermentation and production. Another
fermented food is oncom, similar in some ways to tempe but using a variety of
bases (not only soy), created by different fungi, and particularly popular in West
Java.
Indonesian meals are commonly eaten with the combination of a spoon in the right
hand and fork in the left hand (to push the food onto the spoon), although in many
parts of the country, such as West Java and West Sumatra, it is also common to eat
with one's hands. In restaurants or households that commonly use bare hands to
eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants,
or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried
chicken) food stalls, they usually serve kobokan, a bowl of tap water with a slice of
lime in it to give a fresh scent. This bowl of water should not to be consumed,
however; it is used to wash one's hand before and after eating. Eating with
chopsticks is generally only found in food stalls or restaurants serving Indonesian
adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with
pangsit (wonton), mie goreng (fried noodles), and kwetiau goreng (fried flat rice
noodles).

Rice
 Using water buffalo to plough
rice fields in Java; Rice is a
staple for all classes in
contemporary; Indonesia is
the world's third largest paddy
rice producer and its
cultivation has transformed
much of Indonesias
landscape.

Rice is a staple for all classes in contemporary Indonesia,[2][9] and it holds the
central place in Indonesian culture: it shapes the landscape; is sold at markets; and
is served in most meals both as a savoury and a sweet food. The importance of rice
in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice
goddess of ancient Java and Bali. Traditionally the agricultural cycles linked to rice
cultivations were celebrated through rituals, such as Seren Taun rice harvest
festival.
Rice is most often eaten as plain rice with just a few protein and vegetable dishes as
side dishes. It is also served, however, as nasi uduk (rice cooked in coconut milk),
nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in
woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or
rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and
nasi goreng (fried rice).[10] Nasi goreng is omnipresent in Indonesia and considered
as national dish.[4]
Rice was only incorporated into diets, however, as either the technology to grow it
or the ability to buy it from elsewhere was gained. Evidence of wild rice on the
island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation,
however, comes from eighth century stone inscriptions from the central island of
Java, which show kings levied taxes in rice. The images of rice cultivation, rice barn,
and mouse pest investing a ricefield is evident in Karmawibhanga bas-reliefs of
Borobudur. Divisions of labour between men, women, and animals that are still in
place in Indonesian rice cultivation, were carved into relief friezes on the ninth
century Prambanan temples in Central Java: a water buffalo attached to a plough;
women planting seedlings and pounding grain; and a man carrying sheaves of rice
on each end of a pole across his shoulders (pikulan). In the sixteenth century,
Europeans visiting the Indonesian islands saw rice as a new prestige food served to
the aristocracy during ceremonies and feasts.[9]
Rice production in Indonesian history is linked to the development of iron tools and
the domestication of Wild Asian Water Buffalo as water buffalo for cultivation of
fields and manure for fertilizer. Rice production requires exposure to the sun. Once
covered in dense forest, much of the Indonesian landscape has been gradually
cleared for permanent fields and settlements as rice cultivation developed over the
last fifteen hundred years.[9]

Papeda, staple food of eastern Indonesia, served with

yellow soup and grilled mackerel.

English: Papeda (sago congee), Kuah Kuning (yelow

soup) and Ikan Tude Bakar (grilled fish) with Dabu-
dabu and Rica sambal. The Eastern Indonesian meal;
Papeda, the staple food of Eastern Indonesia have a
glue-like consistency and texture. Waroeng Ikan Bakar,
a restaurant specializing in Eastern Indonesian food
(Manado, Maluku and Papuan cuisine). Atrium Senen
Foodcourt, Jakarta, Indonesia.

Bahasa Indonesia: Papeda (bubur sagu), Kuah Kuning,

dan Ikan Tude Bakar dengan Dabu-dabu dan Sambal
Rica, masakan khas Indonesia Timur. Papeda, makanan
pokok Indonesia Timur memiliki tekstur dan kekentalan
seperti lem. Waroeng Ikan Bakar, restoran khusus
masakan Indonesia Timur (masakan Manado, Maluku,
dan Papua). Atrium Senen Foodcourt, Jakarta,
Other staples Indonesia.

Papeda, staple food of eastern Indonesia, served with yellow soup and grilled
mackerel.
Other staple foods in Indonesia include a number of starchy tubers such as; yam,
sweet potato, potato, taro and cassava; also starchy fruit such as breadfruit and
jackfruit and grains such as maize and wheat. A sago congee called Papeda is a
staple food especially in Maluku and Papua. Sago is also often mixed with water and
cooked as a simple pancake. Next to sago, people of eastern Indonesia also
consume various kind of wild tubers as staple food.
Many types of tubers such as talas (a type of taro but larger and more bland) and
breadfruit are native to Indonesia, while others are introduced from elsewhere.
Wheat, the base ingredient for bread and noodles were probably introduced from
India or China; yam was introduced from Africa; while maize, potato, sweet potato,
cassava and maize were introduced from Americas through Spanish influence and
finally reached Java in 17th century. Cassava is usually boiled, steamed, fried or
processed as popular snack kripik singkong (cassava crackers). Dried cassava,
locally known as tiwul, is an alternate staple food in arid areas of Java such as
Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in
hard times. Maize is eaten in drier regions such as Madura and islands east of the
Wallace Line, such as the Lesser Sunda Islands.

Vegetables

Indonesian food includes

many vegetables as
ingredients like this Sayur
oyong made with Luffa
acutangula
Indonesian food includes many vegetables as ingredients like this Sayur oyong
made with Luffa acutangula
A number of leaf vegetables are widely used in Indonesian cuisine, such as
kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often
sauteed with garlic. Spinach and corn are used in simple clear watery vegetable
soup sayur bayam bening flavoured with temu kunci, garlic and shallot. Other
vegetables like labu air (calabash), labu siam (chayote), kelor, kacang panjang
(yardlong bean), terung (eggplant), gambas and belustru, are cut and used in stir
fries, curries and soups like sayur asem, sayur lodeh or laksa. Sayur sop is cabbage,
cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and
shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as
cap cai, a popular dish of the Chinese Indonesian cuisine.
Vegetables like kecipir (winged bean), tomato, mentimun (cucumber) and the small
variety of peria (bitter melon) are commonly eaten raw, like in lalab. The large bitter
melon variety is usually boiled. kecombrang and papaya flower buds are a common
Indonesian vegetable. Urap is seasoned and spiced shredded coconut meat mixed
together with vegetables, asinan betawi are preserved vegetables. Gado-gado and
pecel are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while
karedok is its raw version.

Meat and fish

Rendang daging, a beef,

mutton or goat meat dish
cooked with coconut milk

Rendang daging, a beef, mutton or goat meat dish cooked with coconut milk
The main meat source diet mostly are poultry and fish, however meats such as
beef, water buffalo, goat and mutton are commonly found in Indonesian
marketplaces. The most common poultry consumed is chicken and duck, however to
a lesser amount, pigeon and wild migrating sea bird are also consumed. As a
country with an Islamic majority, Indonesian Muslims follows the Islamic halal
dietary law which forbids the consumption of pork. However in other parts of
Indonesia where there are significant numbers of non-Muslims, boar and pork are
commonly consumed. Dishes made of non-halal meats can be found in provinces
such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West
Papua, Papua, and also in Chinatowns in major Indonesian cities. Today to cater for
the larger Muslim market, most of the restaurants and eating establishments in
Indonesia put halal sign that signify they neither serve pork nor use lard in their
cooking.
The meat can be cooked in rich spices and coconut milk such as beef, goat or lamb
rendang, skewered, seasoned and grilled chicken or mutton as satay, barbecued
meats, or sliced and cooked in rich broth soup as soto. Muttons and various offals
can be use as ingredients for soto soup or gulai curry. In Bali, with its Hindu
majority, the babi guling pig roast is popular among local as well as non-Muslim
visitors, while the Batak people of North Sumatra have babi panggang that is a
similar dish. The meat also can be processed to be thinly sliced and dried as
dendeng (jerky), or made into abon (meat floss). Dendeng celeng is Indonesian
"dried, jerked" boar meat.[11]
As an archipelagic nation, seafood is abundant and commonly consumed especially
by Indonesian resides in coastal areas. Popular seafoods in Indonesian cuisine
among others; mackerel, tuna, wahoo, milkfish, red snapper, anchovy, cuttlefish,
shrimp, crab and mussel. Seafood is commonly consumed across Indonesia, but it is
especially popular in Maluku islands and Minahasa (North Sulawesi) cuisine. Seafood
are usually being bakar (grilled), rebus (boiled) or goreng (fried). However another
method of cooking like stir fried in spices or in soup is also possible. Ikan asin
(salted fish) is preserved seafood through cured in salt, it is also can be found in
Indonesian market. Fresh water fisheries can be found in inland region or area with
large rivers or lakes. Popular fresh water fish among others; carp, gourami,
snakehead, tilapia, catfish and pangasius.

[edit]Spices and other flavorings

 Sambal ulek, a common
Indonesian spicy condiment.

"Rempah" is Indonesian word for spice, while "bumbu" is the Indonesian word for
spices mixture or seasoning, and it commonly appears in the names of certain spice
mixtures, sauces and seasoning pastes.[12] Known throughout the world as the
"Spice Islands", the Indonesian islands of Maluku contributed to the introduction of
its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkeh
(clove), and laos (galangal) are native to Indonesia. It is likely that lada hitam (black
pepper), kunyit (turmeric), sereh (lemongrass), bawang merah (shallot), kayu manis
(cinnamon), kemiri (candlenut), ketumbar (coriander), and asam jawa (tamarind)
were introduced from India, while jahe (ginger), daun bawang (scallions) and
bawang putih (garlic) were introduced from China. Those spices from mainland Asia
were introduced early, in ancient times, thus they became integral ingredients in
Indonesian cuisine.
In ancient times, the kingdom of Sunda and the later sultanate of Banten were well
known as the world's major producers of black pepper. The maritime empires of
Srivijaya and Majapahit also benefited from the lucrative spice trade between the
spice islands with China and India. Later the Dutch East India Company controlled
the spice trade between Indonesia and the world. The Indonesian fondness for hot
and spicy food was enriched when the Spanish introduced cabai chili pepper from
the New World to the region in 16th century. After that hot and spicy sambals have
become an important part of Indonesian cuisine.[13] Sambal evolved into many
variants across Indonesia, ones of the most popular is sambal terasi (sambal
belacan) and sambal mangga muda (young mango sambal). Dabu-dabu is North
Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice.
Traditionally prepared laboriously ground upon stone mortar, today sambals is also
available as industrial processed products in bottles or jars.
Soy sauce is also an important flavorings in Indonesian cuisine. Kecap asin (salty or
common soy sauce) was adopted from Chinese cuisine, however Indonesian
developed their own kecap manis (sweet soy sauce) with generous addition of palm
sugar into soy sauce. Sweet soy sauce is an important marinade for barbecued
meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an
important ingredient for semur, Indonesian stew.

[edit]Peanut sauce

Peanut sauce is important part

of gado-gado.

One of the main characteristics of Indonesian cuisine is the wide application of

peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok,
ketoprak, and pecel. Gado-gado and Sate for example have been considered as
Indonesian national dishes.[6][7] Introduced from Mexico by Portuguese and
Spanish merchants in 16th century, peanuts assumed a place within Indonesian
cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast
Asia, and today they can be found, roasted and chopped finely, in many recipes.
Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used
in marinades and dipping sauces such as sambal kacang (a mixture of ground
chilies and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts,
is one of the most commonly used cooking oils in Indonesia.
Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather
than a sweet, gloppy sauce.[14] It should have a delicate balance of savoury, sweet,
sour, and spicy flavours, acquired from various ingredients, such as fried peanuts,
gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice,
lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed
with water to form the right consistency. The secret to good peanut sauce is not
too thick and not too watery. Indonesian peanut sauce tends to be less sweet than
the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish
particularly associated with bumbu kacang, and is eaten across Indonesia.

[edit]Coconut milk

Shredding coconut flesh to

make coconut milk.

Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians
developed many and various uses for this plant. The broad use of coconut milk in
dishes throughout the archipelago is another common characteristic of Indonesian
cuisine. It is used in recipes ranging from savoury dishes - such as rendang, soto,
sayur lodeh, gudeg, and opor ayam - to desserts - such as es cendol and es doger.
Soto is ubiquitous in Indonesia and considered as one of Indonesia's national dishes.
[8]
The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found
in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Nonetheless, the
use of coconut milk is quite extensive in Indonesia, especially in Minangkabau
cuisine, although in Minahasan (North Sulawesi) cuisine, coconut milk is generally
absent, except in Minahasan cakes and desserts such as klappertart.
In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and
thick coconut milk. The difference depends on the water and oil content. Thin
coconut milk is usually used for soups such as sayur lodeh and soto, while the
thicker variety is used for rendang and desserts. It can be made from freshly
shredded coconut meat in traditional markets, or can be found processed in cartons
at the supermarket.
After the milk has been extracted from the shredded coconut flesh to make coconut
milk, the ampas kelapa (leftover coconut flesh) can still be used in urap, seasoned
and spiced shredded coconut meat mixed together with vegetables. Leftover
shredded coconut can also be cooked, sauteed and seasoned to make serundeng,
almost powdery sweet and spicy finely shredded coconut. Kerisik paste, added to
thicken rendang, is another use of coconut flesh. To acquire a rich taste, some
households insist on using freshly shredded coconut, instead of leftover, for urap
and serundeng. Serundeng can be mixed with meat in dishes such as serundeng
daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan
(sticky rice). An example of the heavy use of coconut is Buras from Makassar, rice
wrapped in banana leaf cooked with coconut milk and sprinkled with powdered
coconut similar to serundeng.

Regional dishes
Examples of Sundanese cuisine
Various Javanese cuisine in lesehan (seat on the mat) style
Array of Minangkabau dishes on display
Nasi Campur in Balinese cuisine

West Java

Main article: Sundanese cuisine

A textural specialty of Sunda (West Java) is karedok, a fresh salad made with long
beans, bean sprouts, and cucumber with a spicy sauce. Other Sundanese dishes
include mie kocok which is a beef and egg noodle soup, and soto Bandung, a beef
and vegetable soup with daikon and lemon grass. A hawker favourite is kupat tahu
(pressed rice, bean sprouts, and tofu with soy and peanut sauce). Colenak (roasted
cassava with sweet coconut sauce) and ulen (roasted brick of sticky rice with
peanut sauce) are dishes usually eaten warm.
Central Java
Main article: Javanese cuisine
The food of Central Java is renowned for its sweetness, and the dish of gudeg, a
curry made from jackfruit, is a particularly sweet. The city of Yogyakarta is
renowned for its ayam goreng (fried chicken) and kelepon (green rice-flour balls
with palm sugar filling). Surakarta's (Solo) specialities include Nasi liwet (rice with
coconut milk, unripe papaya, garlic and shallots, served with chicken or egg) and
serabi (coconut milk pancakes topped with chocolate, banana or jackfruit). Other
Central Javanese specialities pecel (peanut sauce with spinach and bean sprouts),
lotek (peanut sauce with vegetable and pressed rice), and opor ayam (braised
chicken in coconut sauce).
East Java
The food of East Java is similar to that of Central Java. East Java foods tend to be
less sweet and spicier compare to the Central Java ones. Fish and fish/seafood
products are quite extensive to be used such as terasi (dried shrimp paste) and
petis udang (shrimp paste). Some of the popular foods are Lontong Kupang (Tiny
Clams Soup with Rice Cakes), Lontong Balap (Bean Sprouts and Tofu with Rice
Cakes), Sate Klopo[15] (Coconut Beef Satay), Semanggi Surabaya (Marsilea Leaves
with Spicy Sweet Potato Sauce), 'Pecel Lele (deep fried catfish served with rice and
sambal), Rawon (Dark Beef Soup). Food from Malang includes bakwan Malang
(meatball soup with won ton and noodles) and arem aream (pressed rice, tempe,
sprouts, soy sauce, coconut, and peanuts.
Madura
Madura is an island on the northeastern coast of Java and administered as part of
the East Java province. Like the East Java foods which use petis udang, Madura
foods add petis ikan which is made from fish instead of shrimp. The Madura style
satay is probably the most popular satay variants in Indonesia. Some of its popular
dishes are Sate Ayam Madura[16] (Chicken Satay with Peanut Sauce), Soto Madura
(Beef Soup). Madura dishes are often saltier than other East Java foods.
Bali
Balinese dishes include lawar (chopped coconut, garlic, chilli, with pork or chicken
meat and blood). Bebek betutu is duck stuffed with spices, wrapped in banana
leaves and coconut husks cooked in a pit of embers. Balinese sate, known as sate
lilit, is made from spiced mince pressed onto skewers which are often lemon grass
sticks. Babi guling is a spit-roasted pig stuffed with chilli, turmeric, garlic, and
ginger. Basa gede or basa rajang is a spice paste that is a basic ingredient in many
Balinese dishes.[17]
North Sumatra
Arab, Persian, and Indian traders influenced food in Aceh although flavours have
changed to be little like their original form. Amongst these are curry dishes known
as kare or gulai, which are rich, coconut-based dishes traditionally made with beef,
goat, fish or poultry, but are now also made with tofu, vegetables, and jackfruit. The
popular Aceh food such as roti cane and mie aceh. Batak people use either pork or
even dog to make sangsang. Another Batak pork specialty is babi panggang in
which the meat is boiled in vinegar and pig blood before being roasted. Another
batak dish, Ayam namargota, is chicken cooked in spices and blood. Another
notable Batak dish is arsik, the carp fish cooked with spices and herbs. Lada rimba
is strong pepper used by Bataks.
West Sumatra
Main article: Minangkabau cuisine
The hidang style Padang food served at Sederhana restaurant, all of the bowls of
food are laid out in front of customer, the customer only pay for whatever bowl they
eat from.
Buffaloes are a symbol of West Sumatra and are used in rendang, a rich and spicy
buffalo meat or beef dish. Padang food comes from West Sumatra. The Padang food
restaurant chains can be found throughout Indonesia and neighboring countries,
thus render it as probably the most popular regional dish in Indonesia. Dishes from
the region include nasi kapau which is similar to Padang food but uses more
vegetables. Ampiang dadiah (buffalo yogurt with palm sugar syrup, coconut flesh
and rice) and bubur kampiun (Mung bean porridge with banana and rice yogurt) are
other west Sumatran specialties.
South Sumatra
The city of Palembang is the culinary centre of South Sumatra and is renowned for
its pempek, a deep fried fish and sago dumpling that is also known as empek-
empek. Also pempek derivatives dishes such as tekwan soup of pempek dumpling,
mushroom, vegetables, and shrimp; lenggang, pempek slices in omelette. Mie celor
is a noodle dish with egg in coconut milk and dried shrimp is also Palembang
specialties. South Sumatra is also home to pindang, a spicy fish soup with soy and
tamarind. Ikan brengkes is fish in a spicy durian-based sauce. Tempoyak is a sauce
of shrimp paste, lime juice, chilli and fermented durian, and sambal buah is a chilli
sauce made from fruit.
North Sulawesi
Minahasan cuisine from North Sulawesi features heavy use of meat such as pork,
fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices,
often making up half the dish. Ingredients of woku include lemongrass, lime leaves,
chili peppers, spring onion, shallots, either sauted with meat, or wrapped around
fish and grilled covered in banana leaves. Other ingredients such as turmeric and
ginger are often added to create a version of woku.
Foreign colonial influence also played a role in shaping Minahasan cuisine. Brenebon
(from Dutch "Bruin" (brown) and "Boon" (bean)) is a pork shank bean stew spiced
with nutmeg and clove. Roast pork similar to lechon in the Philippines or pig roast in
Hawaii are served in special occasions, especially weddings. Other unusual and
exotic meats such as dog, bat, and forest rat are also regularly served in North
Sulawesi region. Paniki is the bat dish of Minahasa.
South Sulawesi
Makassar is one the culinary center in Indonesia. Home of some Bugis and Makassar
delicacies such as Coto, Konro, Pallubasa and Mie Kering. As a big fish market
center, Makassar is also famous for its seafood. Sop Sodara from Pangkep and
Kapurung from Palopo are also famous dishes of South Sulawesi.
Nusa Tenggara
The savory and sweet shrimp paste from Lombok, West Nusa Tenggara, is called
lengkare

With a drier climate, there is less rice a more sago, corn, cassava, and taro
compared to central and western Indonesia. Fish is popular including sepat, which is
shredded fish in coconut and young-mango sauce. Lombok's sasak people enjoy
spicy food such as ayam taliwang which is roasted chicken served with peanut,
tomato chilli and lime dip. Pelecing is a spicy sauce used in many dishes made with
chilli, shrimp paste, and tomato. A local shrimp paste called lengkare is used on the
island of Lombok. Sares is made from chilli, coconut juice and banana palm pith and
is sometimes mixed with meat. Non meat dishes include kelor (hot soup with
vegetables), serebuk (vegetables mixed with coconut), and timun urap (cucumber
with coconut, onion and garlic).
Maluku and Papua
The Maluku Islands' cuisine is rich with seafoods, while the native Papuan food
usually consist of boar with tubers such as sweet potato. The staple food of Maluku
and Papua is Papeda, usually eaten with yellow soup made from tuna, red snapper
or other fishes spiced with turmeric, lime, and other spices.
[edit]Foreign influences

Siomay, popular Indonesian Chinese influenced dish.

Selat solo (solo salad), an adaptation of European cuisine into Javanese taste.
Indian influenced
Indian influence can be observed in Indonesia as early as 4th century. Following the
spread of Islam by to Indonesia, Muslim Indian as well as Arab influences made their
way into Indonesian cuisine. Examples include Indian martabak and kari (curry) that
influenced Sumatran cuisines of Aceh, Minangkabau, and Malay; in addition to
Betawi and coastal Javanese cuisine. Some of Aceh and Minangkabau dishes such
as roti cane, nasi biryani, nasi kebuli, and gulai kambing can trace its origin to
Indian influences.
Chinese influenced
Main article: Chinese Indonesian cuisine
Chinese immigration to Indonesia started in the 7th century, perhaps even earlier.
This migration accelerated during colonial times, thus creating the fusion of Chinese
cuisine with indigenous Indonesian style. Similar Chinese-native fusion cuisine
phenomena is also observable in neighboring Malaysia and Singapore as peranakan
cuisine. Some popular Indonesian dishes trace its origin to Chinese influences such
as; bakmi, bakso, bakpau, mi goreng, tahu goreng, siomay, lumpia, nasi tim, cap
cai, fu yung hai and swikee.
Dutch influenced
Through colonialism, Europeans introduced bread, cheese, barbecued steak and
pancake. Bread, butter and margarine, sandwiches filled with ham, cheese or fruit
jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed by colonial
Dutch and Indos during colonial era. Some of native upperclass ningrat (nobles) and
educated native were exposed to European cuisine; This cuisine was held in high
esteem as the cuisine of the upper class of Dutch East Indies society. This led to
adoption and fusion of European cuisine into Indonesian cuisine. Some dishes
created during the colonial era were influenced by Dutch cuisine, including roti
bakar (grilled bread), roti buaya, selat solo (solo salad), bistik jawa (Javanese beef
steak), semur (from Dutch smoor), sayur kacang merah (brenebon) and sop buntut.
Many pastries, cakes and cookies such as kue bolu (tart), lapis legit (spekkoek),
spiku (lapis Surabaya) and kaastangel (cheese cookies) come from Dutch influence.
Some recipes were invented as Dutch Indies fusion cuisine, using native ingredients
but employing European pastry techniques. These include pandan cake and
klappertaart (coconut tart). Kue cubit, commonly sold as snack at schools and
marketplaces, are believed to be derived from poffertjes.

[edit]Influence Abroad

Conversely, the Indonesian cuisine also had influenced colonial Dutch and Indo
people that brought Indonesian dishes back to the Netherlands due to repatriation
following the independence of Indonesia. C. Countess van Limburg Stirum writes in
her book "The Art of Dutch Cooking" (1962): There exist countless Indonesian
dishes, some of which take hours to prepare; but a few easy ones have become so
popular that they can be regarded as "national dishes". She then provides recipes
for nasi goreng (fried rice), pisang goreng (baked bananas), lumpia goreng (fried
spring rolls), bami (fried noodles), satay (grilled skewered meat), satay sauce
(peanut sauce), and sambal oelek (chilli paste).[18] Dutch-Indonesian fusion dishes
also exist, of which the most well-known is the Rijsttafel ("Rice table"), which is an
elaborate meal consisting of many (up to several dozens) small dishes (hence filling
"an entire table"). While popular in the Netherlands, Rijsttafel is now rare in
Indonesia itself.

[edit]Meal Times
Traditional selamatan (thanksgiving) meal in Java during colonial period.

In western and central Indonesia, the main meal is usually cooked in the late
morning, and consumed around midday. In many families there is no set meal time
when all members are expected to attend. For this reason, most of the dishes are
made so that they can remain edible even if left on the table at room temperature
for many hours. The same dishes are then re-heated for the final meal in the
evening. Most meals are built around a cone-shaped pile of long-grain, highly
polished rice. A meal may include a soup, salad (or more commonly vegetables
sauted with garlic), and another main dish. Whatever the meal, it is accompanied
by at least one, and often several, relishes called sambals. Especially for Javanese
family, on the table, it is also common to always have chips, that can be kerupuk,
rempeyek, or any other chips to accompany the meal.
In eastern Indonesia, such as on the islands of Papua and Timor, where the climate
is often much drier, the meals can be centered around other sources of
carbohydrates such as sago and/or root vegetables and starchy tubers. Being east
of the Wallace line, the ecozone, and hence the flora and fauna, are quite different
from those of the islands to the west, and so the food stuffs are, as well.
[edit]Feasts: Tumpeng and Rijsttafel
Tumpeng nasi kuning, the cone shaped yellow rice is served during a feast.

Many Indonesian traditional customs and ceremonies incorporate food and feast.
One of the best examples is tumpeng. Originally from Java, tumpeng is a cone
shaped mound of rice surrounded by an assortment of other dishes. Traditionally
featured in selamatan ceremonies, the cone of rice is made by using bamboo leaves
woven into a cone-shaped container. The rice itself can be plain white steamed rice,
uduk (rice cooked with coconut milk), or yellow rice (rice coloured with kunyit, i.e.,
turmeric). After it is shaped, the rice cone is surrounded by assorted dishes, such as
urap vegetables, fried chicken, semur (beef in sweet soy sauce), teri kacang (little
dried fish fried with peanuts), fried prawns, telur pindang (marblized boiled eggs),
shredded omelette, tempe orek (sweet, dry fried tempeh), perkedel kentang
(mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in
chilli sauce), and many other dishes. Nasi tumpeng probably comes from an ancient
Indonesian tradition that revers mountains as the abode of the ancestors and the
gods. Rice cone is meant to symbolize the holy mountain. The feast served as some
kind of thanksgiving for the abundance of harvest or any other blessings. Because
of its festivities and celebratory value, even now tumpeng is sometimes used as an
Indonesian counterpart to birthday cake.
Another Indonesian feast, the Rijsttafel (from Dutch, meaning 'rice table'),
demonstrates both colonial opulence and the diversity of Indonesian cuisine at the
same time. The classic style rijsttafel involved serving of up to 40 different dishes
by 40 male waiters, bare foot but dressed in formal white uniforms with blangkon
(traditional Javanese caps) on their heads and batik cloth around their waists. In
contemporary Indonesian cuisine, it has been adapted into a western style buffet. It
employs a long table with a wide range of dishes, both savory and sweet, served on
it. It can usually be found in wedding ceremonies or any other festivities. The layout
for an Indonesian wedding ceremony buffet is usually: plates, eating utensils (spoon
and fork), and paper napkins placed on one end, followed by rice (plain or fried), a
series of Indonesian (and sometimes international) dishes, sambal and krupuk
(shrimp crackers), and ending with glasses of water on the other end of the table.
[edit]Non-alcoholic Beverages

A cup of Java, Javanese kopi tubruk

The most common and popular Indonesian drinks and beverages are teh (tea) and
kopi (coffee). Indonesian households commonly serve teh manis (sweet tea) or kopi
tubruk (coffee mixed with sugar and hot water and poured straight in the glass
without separating out the coffee residue) to guests. Since the colonial era of
Netherlands East Indies, plantations, especially in Java, were major producers of
coffee, tea and sugar. Since then hot and sweet coffee and tea beverages have
been enjoyed by Indonesians. Jasmine tea is the most popular tea variety drunk in
Indonesia, however recent health awareness promotions have made green tea a
popular choice. Usually coffee and tea are served hot, but cold iced sweet tea is
also frequently drunk. Kopi Luwak is Indonesian exotic and expensive coffee
beverage made from the beans of coffee berries which have been eaten by the
Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets.[19] Teh
botol, bottled sweet jasmine tea, is now quite popular and locally competes
favorably with international bottled soda beverages such as Coca Cola and Fanta.
[20] Kopi susu (coffee with sweetened condensed milk) is an Indonesian version of
Caf au lait.

Indonesian dessert es teler; avocado, jackfruit and young coconut in shreded ice
and condensed milk
Fruit juices (jus) are very popular. Varieties include orange (jus jeruk), guava (jus
jambu), mango (jus mangga), soursop (jus sirsak) and avocado (jus alpokat), the
last of these being commonly served with condensed milk and chocolate syrup as a
dessert-like treat. Durian can be made into ice cream called es durian.
Many popular drinks are based on ice (es) and can also be classified as desserts.
Typical examples include young coconut (es kelapa muda), grass jelly (es cincau),
cendol (es cendol or es dawet), avocado, jackfruit and coconut with shreded ice and
condensed milk (es teler), mixed ice (es campur), red kidney beans (es kacang
merah), musk melon (es blewah) and seaweed (es rumput laut).
Hot sweet beverages can also be found, such as bajigur and bandrek which are
particularly popular in West Java. Both are coconut milk or coconut sugar (gula
jawa) based hot drinks, mixed with other spices. Sekoteng, a ginger based hot drink
which includes peanuts, diced bread, and pacar cina, can be found in Jakarta and
West Java. Wedang jahe (hot ginger drink) and wedang ronde (a hot drink with
sweet potato balls) are particularly popular in Yogyakarta, Central Java, and East
Java.

[edit]Alcoholic beverages

As a Muslim majority country, Indonesian Muslims also share Islamic dietary laws
that prohibit alcoholic beverages. However since ancient times, local alcoholic
beverages were already developed in archipelago. According to a Chinese source,
people of ancient Java drank wine made from palm sap called tuak (palm wine).
Today tuak continues to be popular in the Batak region, North Sumatra. A traditional
Batak bar serving tuak is called lapo tuak. In Solo, Central Java, ciu (a local
adaptation of Chinese wine) is also known. Bottled brem bali (Balinese rice wine) is
popular in Bali. In Nusa Tenggara and Maluku Islands the people also drink palm
wine, locally known as sopi. In the Minahasa region of North Sulawesi, the people
drink a highly alcoholic drink called Cap Tikus. Indonesians also developed local
brands of beer, such as Bintang Beer and Anker Beer.
[edit]Snacks and street food
Bakso (meatball) seller in Bandung

In most cities, it is common to see Chinese dishes such as bakpao (steamed buns
with various sweet and savoury fillings), bakmie (noodles), and bakso (meatballs)
sold by street vendors and restaurants alike, often adapted to become Indonesian-
Chinese cuisine. One common adaptation is that pork is rarely used since the
majority of Indonesians are Muslims. Other popular Indonesian street food and
snacks are siomay and batagor (abbreviated from Bakso Tahu Goreng), deep fried
fish cake pempek, bubur ayam (chicken congee), bubur kacang hijau (mung beans
porridge), satay, nasi goreng (English: fried rice) and mie goreng (English: fried
noodle), taoge goreng (mung bean sprouts and noodle salad), asinan (preserved
vegetables or fruits salad), laksa, kerak telor (spicy omelette), gorengan (Indonesian
assorted fritters) and Bakwan (fried dish of beansprouts and batter).
Krupuks in vacuum tin cans.
Various Indonesian snacks; such as tahu isi, pisang goreng, risoles, timpan, lemper,
and kue pisang

Various traditional crackers is called krupuk, and usually consumed as snack or to

accompany main meals. There are wide variations of krupuk available across
Indonesia. The most popular ones would be krupuk udang (prawn cracker) and
krupuk kampung or krupuk putih (cassava cracker). Another popular types include
krupuk kulit (dried buffalo-skin cracker), emping melinjo (gnetum gnemon cracker),
an also various of kripik (chips or crisps), such as kripik pisang (banana chips) and
keripik singkong (Cassava chips).
Indonesian street snacks also include iced and sweet beverages, such as es cendol
or es dawet, es teler, es cincau, es doger, es campur, es potong, and es puter.
Indonesian cakes and cookies are often called as jajanan pasar (market munchies).
Indonesia has a rich collection of snacks called kue (cakes and pastry), both savory
and sweet. Popular ones include risoles, pastel, lumpia, lemper, lontong, tahu isi,
getuk, bakpia, Bika Ambon, kue pandan, lupis, lemang, kue pisang, kue cubit,
klepon, onde-onde, nagasari, lapis legit, soes, poffertjes and bolu kukus.
Street and street-side vendors are common, in addition to hawkers peddling their
goods on bicycles or carts. These carts are known as pedagang kaki lima - (named
after the 5-foot (1.5 m) wide footpaths in Indonesia, however some people say they
are named 'five feet' after the three feet of the cart and two feet of the vendor!).
These food hawkers on cart or bicycle might be travelling on streets; approaching
potential buyers through residential areas while announcing their presence, or
stationed themselves on a strategic and busy street side; setting simple seatings
under small tent, and waiting for customers to come. Many of these have their own
distinctive call or songs to announce their wares. For example, the bakso seller will
hit the side of a soup bowl, whereas mie ayam is announced by hitting a wood
block.

[edit]Fruits
Rambutan for sale at a market in Jakarta.
Fruit rujak.
Indonesian markets abound with many types of tropical fruit. These are an
important part of the Indonesian diet, either eaten freshly, or made into juices (such
as jus alpukat), desserts (such as es buah and es teler), processed in savoury and
spicy dishes like rujak, fried like pisang goreng (fried banana), cooked into cakes
(such as kue pisang or bika ambon), sweetened and preserved such as sale pisang
and manisan buah, or processed into kripik (crispy chips) as snacks like jackfruit or
banana chips.
Many of these fruits such as mangosteen, rambutan, jackfruit, durian, and banana,
are indigenous to Indonesian archipelago; while others have been imported from
other tropical countries, although the origin of many of these fruits might be
disputed. Today, Indonesian markets is also enrichen with selections of home-grown
non-tropical fruits that is not native to Indonesia. Strawberry, melon, apple and
dragonfruit are introduced and grown in cooler Indonesian highlands such as Malang
and Lembang near Bandung, to mimic their native subtropics habitat.
In the last few years, fruit chips have been more and more various. In the old times,
banana and jackfruit chips were the most common, but now Indonesian fruit chips
are also made from strawberry, apple, dragonfruit, pepino, watermelon, melon,
more. Malang, a city in East Java, is the center of fruit chip production aside from
tempeh chips. Banana and Coconut are particularly important, not only to
Indonesian cuisine, but also in other uses, such as timber, bedding, roofing, oil,
plates and packaging, etc.
[edit]Health and hygiene

Much carbohydrate intake in Indonesian cuisine comes from rice, while in Eastern
parts of Indonesia, yam and sago are common. Indonesian protein intake comes
from bean soy products that are processed into tofu and tempeh. Chicken eggs,
poultry and meats are also consumed. Most of the fat intake comes from cooking oil
(coconut oil) of fried dishes, coconut milk, peanuts, as well as meats and offals.
Some Indonesian fruit and vegetable dishes such as fruit rujak, gado-gado, karedok,
pecel, lalab, capcay, tofu and tempeh are known as healthy foods with low fat and
high fiber. Tempeh, for example, is known to be a vegetarian substitute for meat. On
the other hand some dishes, especially gorengan (deep-fried fritters) and those
dishes infused or caramelized with coconut milk, such as rendang and gulai, might
taste succulent but are rich in fat and cholesterol. The goat meat and offals cooked
as gulai and soto are definitely categorized as unhealthy dietary choices as they are
rich in saturated fat and cholesterol.
The authentic traditional Indonesian home cooking is freshly made and consumed
daily with minimal or no processed, canned or preserved foods, which means there
is a minimal amount of preservatives and sodium. Most ingredients are bought fresh
very early in the morning from local traditional markets, cooked around the late
morning and consumed mainly for lunch. The leftovers are stored in the cupboard in
room temperature to be heated and consumed again for dinner. Traditionally,
Indonesian dishes are rarely stored for long periods of time, thus most of these
dishes are cooked and consumed in the same day. Some exceptions apply to dried,
salted, and processed food. For example, dry rendang may still be safe to consume
for several days. Today refrigeration technology is available in most households.
While most Indonesian grocery products and food served in mid to upperscale
eating establishments maintain food hygiene standard ranges of hygiene levels
from good to acceptable regulated and supervised by Badan Pengawasan Obat
dan Makanan (Indonesian Food and Drug Administration) some warung traditional
foodstalls and street vendors might have poor hygiene. The tropical microbes also
might contribute to food poisoning cases, especially among foreigners during their
stay in Indonesia. It is advisable to drink bottled or boiled drinking water, or choose
cooked hot food instead of uncooked room temperatured ones sold by street
vendors. For example, when consuming food sold by street vendors, consuming hot
cooked mie ayam or soto is much safer than having gado-gado or fruit rujak.

Overview of Indonesian Cuisine HistoryEdit

Indonesia, the world's largest archipelago, is surrounded by tropical oceans and
spans the equator. Often known as the Spice Islands, it has been a major source of
many spices traded around the globe since ancient times. Ginger, black and white
Peppercorns, cubeb pepper, long pepper, and Galangal were exported to medieval
Europe, while others such as nutmeg and cloves grew nowhere else in the world.
The diversity of its cultures is reflected in the range of localized cuisines and
traditional eating habits. The many different cultural regions each have their own
individual and unique culinary traditions. Additionally, many Indonesian dishes show
influence from contact with Chinese, Indian, Persian, Arabic, and Dutch cuisines.
Like people in most Asian countries, Indonesians eat three meals a day, with rice as
the staple food except in Maluku, parts of Nusa Tenggara, and Irian Jaya, where sago
palm flour, cassava, and sweet potatoes are the staple food. An Indonesian meal
most commonly consists of soup, steamed rice, several main dishes (based on red
meat, chicken, fish and crustaceans, and vegetables), with tropical fruits for dessert.
These are often served and eaten at once, which can be an entirely new experience
to Westerners who are used to eating meals served as one course after another. A
typical Indonesian breakfast consists of coffee and nasi goreng, fried rice made with
rice left over from the previous night's dinner. Lunch is steamed rice, a meat or fish
dish, vegetables and soup. Indonesian suppers are light and consist of dishes similar
to those eaten at lunch. Leftover dishes are generally served at the following meal,
so there is little waste. Desserts of seasonal fruits complete a typical Indonesian
lunch and supper. Snacks are popular, too, commonly eaten in mid-morning, mid-
afternoon, and before bedtime, often purchased from wandering street vendors.
These can include savory dishes like sat (skewered grilled meat with various
sauces), sweets such as pisang goreng (banana fritters) and tap (fermented sticky
rice or cassava), and sweet-and-savory dishes like rujak, made of sliced and
chopped fruits and vegetables with a sauce of ground peanuts, sugar (brown, red,
or palm), and hot chiles.

Curries (spicy sauces diluted with coconut milk) and the addition of cumin,
coriander, and caraway in many Indonesian dishes may have been influenced by
contact with India. A variety of soybean products, such as tahu (tofu), taog (soy
bean sprouts), and ketjap (soy sauce); different kinds of noodles; and the popular
bakso (fish dumplings in soup) are legacies of early and continuing contact with
Chinese merchants who traveled to Indonesia. The Dutch brought vegetables such
as cabbage, carrots, cauliflower, potatoes, and string beans, adding them to the
wide number of vegetables already available in Indonesia. The Arabs brought
kebabs (skewered meat cubes), martabak, and dill and fennel seeds were added to
Indonesias already vast array of spices.

The so-called rice table (rijstafel), an elaborate meal adapted by the Dutch in
colonial times from the typical Indonesian feast, is perhaps an aspect of Indonesian
cuisine most familar abroad. Since becoming independent from the Netherlands in
1948, Indonesia has turned itself from a rice importing nation to a rice exporter, and
has established itself as the fifth largest producer in OPEC.

Indonesian Food Glossary Edit

Finding the ingredients for an Indonesian Recipe is not so easy when you do not
know the names of the ingredients. Take time to make a list of ingredients and the
name they may be found under at the Local Markets.
Check out the Indonesian Food Glossary
Preparation Methods for Indonesian Cooking Edit
Most ingredients are sliced, chopped, or otherwise cut up into small pieces so they
cook relatively quickly and are easy to eat in the traditional manner, which is with
the fingers of the right hand, or the more modern method, with a spoon, forks being
generally used to push food into the spoon.
The chief cooking methods are pan frying, deep frying, simmering in broth,
steaming, and grilling. Most cooking is done over a wood or charcoal fire, or on a
small kerosene stove. Western style stoves and hot plates is also popular.
For many dishes, onions, garlic, spices, and chiles are often first sauteed in
vegetable oil. Then, depending on the dish, the other ingredients may be added to
the pan, or the cooked seasonings may be added to a cooking liquid.

Coconut milk is used in the preparation of some dishes. Banana leaves are used to
wrap some dishes before cooking, such as Ikan Pepes, to retain moisture and hold
the ingredients together.

Lunch, the primary Indonesian meal, is generally prepared throughout the morning.
All dishes are served at once, although not all will be hot, fresh off the stove. Most
meals include long-grain rice as the main dish, with meats and vegetable dishes on
the side. The dishes are often accompanied by several Sambals, which are actually
spicy relishes that are mixed with the food.

Special Equipment for Indonesian Cooking Edit

When sitting up an Indonesian kitchen there are a few essentials that will not only
make your meals a success but will also make it much easier to prepare them. The
most important equipment when starting to prepare an Indonesian meal, are the
solid wooden chopping block and a heavy cleaver, for everything from mincing the
ingredients to chopping Chicken, meat, or vegetables.
When you plan on cooking in an Indonesian manner, you will be in need of a pots,
spatulas, turners, scrapers, serving spoons, forks and tongs. Also, a rectangular or
saucer-shaped volcanic rock grinding stone (cobek), together with a wood or stone
pestle (ulek) is used in grinding spices needed for the recipes. A woven bamboo
steamer is always good to have in preparing many Indonesian dishes. When deep
frying ingredients in oil, a wok or kuali is ideal, since it requires less oil then a
conventional deep fryer. Additional tools for deep-frying in a wok include a frying
shovel or spatula and an almost flat wire or mesh strainer for removing crisps and
fritters.

Deep serving dishes are required for the traditional dishes cooked in broth. Cover
lids and insulated food carriers are useful to keep the temperature of the food
constant, if you plan on serving the dishes at their optimizal temperature.

Solid Wooden Chopping block or Heavy Wooden Cutting Board- The larger sizes are
most appropriate for this style of cooking.
Heavy Cleaver- used in combination with the chopping block or board, it is
invaluable for chopping up meats and seafood, bruising stalks of lemongrass, or
smashing cardamom pods so they release their fragrance.
Food Processor, Blender, or Electric Spice Grinder- In Indonesian cuisine often the
first step is grinding or crushing the seasonings that form the basis of each dish. To
do this, traditionally and still popular nowadays especially in Indonesia itself, the
cook uses a granite or volcanic grinding stone together with a granite pestle. This is
also often used to serve sambal (chili sauce). However, in this modern era and in
other countries outside Asia, it can be hard to find these tools. Therefore a food
processor, blender, or electric spice grinder will do this task.
Wok- ideal for deep frying because it requires less oil then a conventional deep
fryer. Moreover, it allows just the right amount of evaporation for those dishes which
begin with a large amount of liquid and finish with a thick sauce.
Frying Shovel or Spatula- is an essential partner of a wok.
Woven Bamboo Steamer- A bamboo steamer is preferred to a metal steamer
because it absorbs more moisture rather than letting it fall back into the food. Also
this steamer fits perfectly inside a wok just above the boiling water.
Electric Rice Cooker- since plain white rice is the main dish in most Indonesian
meals. This is much more convenient than the traditional dandang rice cooker,
which requires a fair bit of attention, since the rice is first partially boiled, then
finished by steaming.
Indonesian Food Traditions and Festivals Edit
Indonesian food traditions have been inherited from ancient civilizations, indigenous
and foreign. For example, Hinduism, which arrived in the Indonesian archpelago in
the 5th century CE, left its legacy in the famous Javanese and Balinese dances, and
made the balance between nature and eating habits important. Spanish and
Portuguese traders brought New World ingredients, such as chiles, peanuts, and
tomatoes, a century before the Dutch colonized most of the archipelago. The arrival
of Islam in the 15th century reduced the consumption of indigenous pork and added
religious festivals with their concommitant fasts and feasts. Because of Indonesia's
numerous ethnic groups and religions, what is celebrated in one place may not be in
another, so festivals depend on the religion as well as local eating habits.
One significant tradition in Indonesian culture is the display and presentation of food
known as slamatan. Dishes arent served separately in different courses, but rather
all together in form of a big buffet, so everyone can have any dish, sweet or salty.

A new development is the international Indonesian food festival held in June. People
celebrate their special cuisine all over the country. Special feasts take place, and
Chicken Satay, Gado-Gado, recipes containing mainly seafood, and light salads are
offered in a big buffet, along with the performance of traditional dances.

People in Indonesian Food Edit

Are you into Indonesian Cooking and would like to be interviewed?
Indonesian chefs are very creative at combining available ingredients by their own
personal methods, resulting in original and delicious dishes. Indonesian chefs are
passionate about their traditional dishes and enjoy presenting them to foreigners
and visitors of their native lands, people who have never tasted these dishes before.
Like cooks in many other parts of the world, Indonesian chefs often keep some of
their ingredients or methods secret, and do not reveal them, in order to maintian
the originality of their dishes. A chef needs great skill to coordinate every dish so all
are ready in the same time, no matter whether its bakmi goreng" (fried noodles),
gado-gado" (vegetables salad with a Peanut sauce), or a soup that needs to be
served hot.

Cooking methods of Indonesian Food

Generally, Indonesian cooking methods are similar to those used in any other kitchen out side Indonesia
such as broiling,frying and deep frying,blanching.The Most important thing that you need to know how
to prepare it is how to prepare herbs and spices as a basic paste. There are kinds of basic pastes in
Indonesian dishes.
A saucer is usually made with a granite grinding stone. The ingredients are peeled and sometimes to be
sliced or chopped The pestle is used with a backwards and forwards motions across the mortar until the
ingredients are blended together into a smooth paste. According to most of indonesian people the taste
of using a saucer-shape granite grinding stone and pestle is more delicious than using a blender or a
food processor. The processing result of spices is much the same as using a mortar, but in some cases
you might need to add some liquid to keep the blades of the machine turning during the blending
process. The liquid could be oil if the spice paste needs to be fryied or either coconut milk, stock or
water if the spices of paste is to be shimmered.

Contemporary Indonesian cooking is a rich and complex blend of many cultures. Dutch, Spanish,
Portuguese, Middle Eastern, and British influences can be seen in much of the present-day food, but
proximity to South East Asia has also had a strong influence on the cuisine of Indonesia.

If you enjoy the chilli peppers, peanut sauces and stewed curries of Thailand, the lemon grass and fish
sauce of Vietnam, the intricate spice blends of India and the cooking methods of Asia as a whole, then
Indonesian food will surely delight you!

Indonesian cooking methods are similar to those used in any other Asian or Western kitchen especially
the basics such as blanching, broiling, steaming, frying and deep-frying. However, there is one
important basic ingredient that you need to know how to prepare: the basic spice paste. There are
varieties of basic spice pastes and they are called basic because they are the seasoning bases of almost
all Indonesian dishes.

In Indonesia, saucer-shape granite grinding stone (mortar) and pestle are used. Ingredients are peeled
as necessary and sometimes chopped or sliced into small pieces so they will be easier to grind. The
pestle is used with a backwards and forwards motion across the mortar until the ingredients are
blended together into a smooth paste. If you are using a blender or a food processor, the order of
processing the spices is much the same as using a mortar, but in some cases you might need to add
some liquid to keep the blades of the machine turning during the blending process. The liquid could be
oil if the spice paste needs to be fried or either coconut milk, stock or water if the spice paste is to be
simmered.

The order to be followed when grinding spice paste ingredients is the hard items first although at many
people like to grind garlic and shallots first. The hard items are dried spices, nuts and tough fibrous
rhizomes such as galangal, lemongrass. When all of these ingredients are fine, add softer rhizomes,
such as turmeric, ginger and fresh soaked dried chillies. Once all of these are quite smooth, add
ingredients that are full of moisture, such as shallots and garlic. Finally, you can add shrimp paste and
tamarind juice or any other kind of juices and process to mix well.

This spice paste often then needs to be fried or simmered depending on the recipes. If it needs to be
fried, just use a little bit of oil over low to moderate heat and stir-fry it until it starts to smell
fragrant. This usually takes only 2-3 minutes. Sometimes, pieces of meat and poultry are added to the
paste and stir fried until these are well coated and the colour has changed.

Priukers, on July 2008 Indonesian Chef Association (ICA) has appointed a new
president of the organization. Yes, he is Henry Alexie Bloem, or we all know him
more as Chef Bloem. We have a little questions and answers session with Chef
Bloem about this issue. Here is the report

On July 2008 Chef Henry Alexie Bloem is officially holding the position as the new
President of Indonesian Chef Association (ICA) for the period of 2008-2012. He was
appointed to take the position due to the resignation of ICA President for the period
of 2007-2012.
Asked about his feeling toward the new position Chef Bloem said he feels nothing
special about it. It is because he has been in the culinary industry for more than 20
years now. And he was the Vice President of Bali Culinary Professional (BCP) in
2002-2005. Moreover, from 2003 up to 2007, he became the President of IJUMPI
(Ikatan Juru Masak Profesional), an organization for professional cooks, in Bali. Chef
Bloem was also chosen as the Vice President of ICA for period of 2007-2012. This is
mostly why he had to take the presidential seat. Due to the rapid activities of ICAs
President 2007-2012, he had resigned from the job and handed over the task in ICA
completely to the Vice President. So, automatically Chef Bloem will carry on the task
of ICA leadership starting from July 2008 until 2012.

So, a presidential position is not something new for Chef Bloem. This is why he does
not feel anything special about it. On the other hand, Chef Bloem thinks that this is
going to be one great challenge with more difficult tasks for him in the future.

When asked about his mission as the President of ICA, Chef Bloem answered that
the missions of the association come first. He will try to equate the profession of
chefs or cooks in Indonesia like any other professions, such as doctor, lawyer, and
more. The other mission is to promote the dignity and prestige of Indonesian chefs/
cooks, so they will be more appreciated nationally and internationally so that
Indonesian chefs can compete professionally along with chefs from foreign
countries, who work in Indonesia. This is because everyday, the more foreign chefs
come and work in Indonesia and become quite a competition for the local chefs.
With ICA, Chef Bloem would like to conserve the Indonesian culinary culture,
especially Indonesian traditional recipes so that Indonesian traditional foods will be
known widely in national and international level.

Chef Bloem stated that cooking is a very crucial profession in the Indonesian
tourism industry. For him, a chef/ cook is an artist who doing his job by pouring his
creation, feeling, and experience, to create tasteful cuisines. This is why ICA try to
unite Indonesian chefs, not only the ones that currently live and work in Indonesia,
but also those who live and work abroad. Hopefully all of them will gather
themselves in the organization, for the development of the Chef profession in the
country, to be able to compete internationally.

Chef Bloem, currently is also busied with his new restaurant, which was just opened
last May, Bloems The Waroeng, located at Jimbaran Bali.
After resigning from the hotel where he worked as the
Executive Chef, he automatically runs The Waroeng himself.
Other than that he was trusted to be a consultant for several
restaurants and villas in Bali.

Back to The Waroeng, Chef Bloem shared the story about the
favorite menus the restaurant offers. The Waroeng serves
various cuisines, from Asian to Western specialties. For the
Indonesia foods, he specifically highlighted on Sop Buntut
(Oxtail Soup), and Nasi Goreng Djenggo. While for the
Western, he suggested Goulash Soup, Barbeque Pork Spare
Ribs, and Tenderloin Steak. Chef Bloem stated that even
though The Waroeng uses local meat, but the tenderness can be compared with
imported products.

When asked about whether he has thought to expand his restaurant business
outside Bali, Chef Bloem said that he still has not thought about the idea. He is still
working on creating a trade mark for The Waroeng. Perhaps, after The Waroeng is
widely known, he will think about opening branches outside the island.

Priuk.Com Team and all Priukers would like to congratulate Chef Henry Alexie Bloem
for his new position as the President of Indonesian Chef Association for the period of
2008-2012. We all hope with his leadership, the world of Indonesian culinary and
chefs will be more recognized through out the world.

Chef Henry Alexie Bloem

HENRY ALEXIE BLOEM

DENPASAR, 10 JULI
MENIKAH
[email protected]
08123872424 ATAU 08155726969
Web: www. indonesianchefs.org

Nama Lengkap : HENRY ALEXIE BLOEM

Tempat, tanggal : DENPASAR, 10 JULI

lahir

Status : MENIKAH
Pernikahan
Email : [email protected]

No telp/hp : 08123872424 ATAU 08155726969

Web: www. indonesianchefs.org

Tempat bekerja : The Breezes Bali Resort & Spa, Seminyak Bali

Keahlian Khusus :

Pengalaman : FB Director, 2008 now at The Breezes Bali Resort &

Kerja Spa.

Executive Chef, 2006 2008, at Ramada Resort Bintang

Bali.

Executive Chef, 2001 2006, at The Patra Bali Resort &

Spa.

Executive Chef, 2000 2001, at Bali Dynasty Resort.

Executive Chef, 1999 2000, at Raddin Sanur Bali.

Executive Chef, 1999, at Imperial Country Club,

Karawaci

Sous Chef, 1996 1999, at Dusit Mangga Dua Hotel.

Chef de Partie, 1995 1996, at Imperial Century,

Karawaci.

Chef de Partie, 1994 1995, at Melia Panorama Batam

Commis 1993, at Bali Intercontinental

Commis 1993, at Keraton Bali

Commis 1991 1993, at Yacth Service

Cook Helper, 1989 1991, at Bali Mandira Cottage

Penghargaan Certified Assessor Executive Chef 2009. From BNSP
yang pernah ( Indonesian Professional Certification Authority)
diraih/prestasi

Vote as a Culinary Executive Officer

Indonesia. (03/28/10 03/28/11) The Influential Culinary
Star.

2010 Vote as a President of AREGALA Indonesia.

(Asociacion de Restauradores Gastronomicos de Las
Americas)

President of Indonesian Chef Association (ICA), 2008

2012.

Vice President of BCP, Bali Culinary Professional, Chef

Association in Bali for period of 2002 up to 2005.

President of IJUMPI Bali, which now officially

merged under name of ICA Indonesian Chef
Association, for period ,of 2003 2007

Elected as 2000 Manager of the Year Bali Dynasty

Resort for demonstrating exemplary Manager
Assignment.

Rewarded as Indonesian Chef of the Year 2002

by Unilever Indonesia in Jakarta on October 17,
2002. The cooking competition was attended by
Professional Chefs from 27 provinces of Indonesia.

Rewarded as Indonesia Chef of the Year 2003

during JakartaFinal Cooking competition which held
by Cipta Kreasi Sedap Sekejab ABC.

During my assignment as Executive Chef at The Patra Bali

Resort & Spa In October 2003 Chef for working luncheon
for thePresident of the United Stated of America (USA),
Mr. George W. Bush. This event was hosted by The
President of the Republic of Indonesia, Ibu Megawati
Soekarno Putri.

In May 15, 2004 Chef for Working Luncheon in Honors

of The President of The Democratic Republic of Timor
Leste, H.E. Mr. Kay Rala Xanana Gusmao, hosted
by The President of The Republic of Indonesian, Ibu
Megawati Soekarno Putri.

As an Assessor Team on the Tri Hita Karana Tourism

Awards & Accreditations for the Balinese Food Festival
2008 at Bali Arts centre, Denpasar Bali, 4 Dec.2008

Honorary Judges for Jakarta Food Hotel Tourism Salon

Culinary in Jakarta, February 2007

Represent Bali to compete for the Indonesian Regional

Final of MLA Black Box Culinary Competition, in Jakarta.
April 5, 2005.

Has appreciation from PT Pamerindo Buana Abadi,

Indonesia International Specialized Excebition, for
professional excellence in committee organizing Bali Salon
Culinary Challenge, January 31st February 2nd 2002. and
organizing Bali Salon Culinary Challenge,5 7 February
2004
 Winning the Silver Medal for the Nasi Tumpeng during the
resent Salon Culinaire Jakarta 99.

Winning Bronze medal for the Fruit & Vegetables Carving

during the recent Salon Culinaire Challenge, Jakarta
October 15, 1995.

ADELA ANDRIANA

Owner of Adela Cakes

Set out to become an accountant, Adela realized that she had very big passion in
culinary arts, specially baking and pastry. Then after graduated from Parahyangan
University as an accountant, she took some baking courses in Bandung. In early
2009 she moved to Bali to work at Ixora Cakes Bali as cake designer. Two years
working experience , with hundreds cakes has been made and decorated by her
hand, she decided to move to Jakarta. In September 2010, this 26 years lady finally
started her own pastry business named Adela Cakes in Jakarta. In the current years,
Adela kept developing her business and also gave some private baking and
decorating course
ADI W. TAROEPRATJEKA

Coffee Consultant of Secangkir Kopi

Why coffee, some people ask? For me coffee is something personal, and a journey
in its own way. If you allow it, a cup of Coffee will tell you a lot of story. Not only
where does it come from, how they are being grown, picked and sorted, roasted and
brewed, but also stories of how a bunch of people grow up and live their life. Adi
W. Taroepratjeka

Adi W. Taroepratjeka is a Jakarta based F&B consutant that specializing in Coffee. He

is an architect school dropout, hotel school graduate, who probably falls in love with
coffee a bit too much. A Q-Grader, an internationally certified Arabica grader and
taster, and also the host of KompasTV's pop-documentary program about coffee,
called Coffee Story.

With Coffee Story he travels this beautiful land, to see and meet, people who live
and work with or around coffee. He hears stories, shares hope, learn from other
people's experience. He has tasted some of the best, and also probably some of the
worst. But from all of those, there's one thing that he always feels from these
people he met. Love. Love of coffee, and love of their lives. Love that will reflect in
that coffee you sip, only if you allow it to tell its story. Together, lets share that story.
ALDO VOLPI

Corporate Chef of Ismaya Group

Talent, passion, and hard work. These and many more winning characteristics have
driven Chef de Cuisine Aldo Volpi to succeed in the industry for over 20 years. Apart
from his culinary skills, his strengths lie in his passion for motivating people, good
communication and public relations skills, and commitment.

While attending college in Palermo, Italy, Aldo took advantage of the summer
breaks to work in different restaurants in Italy and abroad as apprentice. However,
his real carrier began in 1990 when he joined the Negresco Hotel in Nice, France, as
Commis and was promoted to Chef the Partie within 6 months. After a couple of
years in France Aldo move to England to work for a prestigious restaurant company
until he got a duty call from the Italian government to join the army. He was located
in Rome as a sous chef at the official restaurant. After the army, Aldo moved on to
the States where he spent 5 years in one of the most successful Italian restaurants
in Miami Beach Florida, called Paparazzi.

Eager for new experience and challenges, he then accepted a job in Hong Kong to
open BACI in Lan Kwai Fong, which was a success. He then remained with the Lan
Kwai Fong Group until 2002. Next, he took another challenge in Monaco where he
opened The Waterfront, a beautiful restaurant located in the port of Fonteville, just
in front of all the rich and famous yachts. The restaurant featured a contemporary
menu with a blend of East-meets-West.

After The Waterfront was well established, he then continued to help a long time
friend opened Paper Moon, a restaurant in Tel-Aviv, Israel, and Moscow, Russia.
Paper Moon is a well-known Italian restaurant with establishments in Milan, New
York and Istanbul. Short after realizing he had fallen in love with Asia, he moved to
Indonesia as the Executive Chef of the Mandarin Oriental Jakarta from 2004 to 2006.
He did not stop there. Aldo then became a part of the opening team for the Wynn
Resorts & Casino in Macao where its Italian Restaurant, Il Teatro, was awarded as
One of the Top World New Restaurant by Cond Nast Traveller.

Afterwards, Aldo moved back to Jakarta and started his career in Ismaya Group, a
market leader in conceptualizing, developing and operating exclusive yet diverse
group of restaurants and bars in Southeast Asia. He started off being in the opening
team and as the Executive Chef of Social House, Ismaya Groups award-winning
Restaurant, Bar, and Winepost. Soon after, along with Ismaya Groups rapid
expansion, Aldo was part of the opening team of many other Ismaya Groups
establishments, namely Pizza e Birra, Kitchenette, Ismaya Catering Caf, and
Magnum Caf. Aldo currently works as the Corporate Chef of Ismaya Group.

ANDRIAN ISHAK

Chef & Restaurateur

Andrian Ishak is an entirely self-taught chef. He started living his passion on cooking
a couple years ago just a minute after he decided to quit from music industry. His
educational background at Bandung Institute of Tourism helped him to understand
the choice. His first paid job as a chef is when he opened his own first
establishment, Magali, a traditional Indonesian cuisine restaurant.

Andrian Ishak is the first chef to incorporate the discipline of molecular gastronomy
into the world of Indonesian cuisine. Uniquely, he did not receive any specific
education in molecular gastronomy, he bought every relevant book that he could
lay his hands on and augmented the technique in these books with his own
experiments

Now, after way of series of experiments, his 'Bjork' style of cooking finds its home.
Andrian uses a multitude of advanced scientific techniques to produce both playful
variations on traditional dishes and taste sensations at his acclaimed Namaaz
Dining - the first Indonesian molecular gastronomy restaurant, located in South
Jakarta.
I want to offer consumers my own culinary interpretations, food should be delicious,
healthy and satisfying, of course. However, I also strive for something else:
excitement. Andrian Ishak

ANDY VAN DEN BROECK

Research & Development Manager of Indonesia Chocolatier PT Freyabadi Indotama

Andys career commenced as a Bake-off Advisor at the Belpan Group, a Belgian

company. At the same time, he continued his studies to become a licensed teacher
in the industry, achieving a Diploma qualification in 2001 & start the journey by
joining with The Barry Callebout.

Andy is described by Sweet and Snacks Europe as; the world renowned authority
on the chocolate industry. He has a distinguished career in all elements of
chocolate production from provided customer service provisions to multi-national
and small to medium enterprise clients covering factory setups to product
development/re-engineering and trouble-shooting.

ARNOLD POERNOMO

Chef of Nest Grill

Arnold Poernomo has been exposed to the culinary world ever since he was young
as growing up in a family that has been involved in the restaurant business for
generations. His family migrated to Sydney in 1999 and growing up in Sydney has
opened his eye and exposed Arnold to the fast growing food industry. Working in
places such as Bills, Lanzafame, Ottoman and Sydney Dance Lounge with both front
and back of house allows him to work closely and able to network himself with
many high profiled Chefs such as Serge Danserau (Bathers Pavilion), Tony Bilson
(Bilsons Restaurant), Adriano Zumbo (Zumbo patisserie), Darren J. Robertson
(Three Blue Ducks), Tetsuya Wakuda (Tetsuya).
Being back in Jakarta now and current General Manager and Chef of Nest Grill,
Arnold uses his vast network to expose foodies to more sophisticated culinary
experience with event such as Masters Banquet with Tony Bilson and Serge
Dansereau, The Golden Ticket with Adriano Zumbo and Darren J. Robertson.

ASHTON HALL

Corporate Executive Chef of Potato Head

Ashton Hall took up the position of Executive Sous Chef at Bank Jean-Georges in
2003, the award-winning downtown Houston restaurant. The experience marked
Halls entry into the world of haute cuisine, and he followed this with the role of
Executive Chef of Dune by Jean-Georges at One & Only Ocean Club, Bahamas in
2005. In 2007, Chef Hall worked with one of the biggest kitchen of Hong Kong being
the Executive Chef for The Peninsula Hotel, Zagat winner of the most popular
restaurant in the city. Afterwards, Chef Ashton spent 2 years at Alila Villas Soori as
their Executive Chef in charge of F&B until mid 2012. Hall is now heading the title of
Corporate Executive Chef at Potato Head.

BEN BROWNING

Head Mixologist of Otel Lobby

Ben Browning has been working in Bars/Restaurant/hospitality industries, accounted
for more than 12 years extensive experience. He is responsible for some of the most
acclaimed Cocktail Programs throughout the United States and Asia. Following his
success, He founded Mixology Consultants International in 2010.

Through 12 years working experience, Ben has an extensive clienteles, naming a

few of them were The Bazaar by Jose Andres at SLS Beverly Hills (SBE) and Word of
Mouth-Bali. The Bazaar by Jose Andres is well known as the Winner of BEST NEW
RESTAURANT IN AMERICA by Travel & Leisure Magazine. Meanwhile, while working
at word of Mouth-Bali, Ben has received the award COCKTAIL OF THE YEAR 2011
by Hello Bali Magazine.

Now, he is leading the mixologist team at Otel Lobby. He approaches this

opportunity as a way to bring new excitement and experience of drinking through
his philosophy and technique of mixology.

BENTY DIWANSYAH

Pastry Chef

Chef Benty Diwansyah is currently the Regional Pastry Chef for Tulip Chocolate, the
biggest chocolate manufacturer in Indonesia

As he gained more experience, he competed in World Culinary challenge and won a

gold medal on Indonesia FHI Salon Culinaire Competition for Platted Dessert,
followed by a silver medal of Seoul International Culinaire Food Expo Korea May
2003 for Team Hot Dish Competition, and a bronze medal of FHA Culinary Challenge
in Singapore 2006 for Praline & Petit four. In April 2010 he lead a team of Tulip
Chocolatiers to compete in Salon Culinaire FHA Singapore, where they won a gold
medal for Chocolate Showpiece and silver medal for Praline & Petit four.
CHRIS SALANS

Chef Owner of Mozaic Group

After graduating from Tufts University in Boston, USA, Chris Salans turned to his
passion, cooking. He joined the Cordon Bleu cooking school in Paris. There followed
his first internship at lOustau de Baumaniere, a 3-Michelin-star restaurant (at the
time) in Les Baux de Provence, France, and then worked at Lucas Carton, France,
another 3-Michelin-star restaurant where he worked up his way to head Saucier.
He then decided to further his career in the United States. He was fortunate enough
to be hired in New York City by David Bouley as a sous chef. While he worked under
his command Chris developed such an awe for Asian cuisine that he decided to
accept a position as an executive chef in Bali, Indonesia, at The Legian Suites.
Having kept in contact with David Bouley (i.e., participating with him in a food show
in Bangkok, Thailand) he eventually returned to New York City and joined his team
as Head Chef of his new restaurant, Bouleys Bakery. After a year there, he decided
to move to Napa Valley in California and accepted a Head Chef position for Thomas
Kellers new French bistro restaurant, Bouchon.

Now that he had been successful in learning how to use Indonesian ingredients, he
had to develop his own style of cuisine - Modern International Balinese Cuisine. For
this he introduced his new endeavor, Mozaic restaurant. Mozaic was an immediate
success. Within 3 years the restaurant was recognized by the prestigious European
association, Tradition et Qualit, as a member of Les Grande Tables Du Monde (The
Grand Tables of the World), joining an exclusive membership including world most
famous restaurants such as Lucas Carton (Alain Senderens), Le Louis XV and Plaza
Athne (Alain Ducasse), Guy Savoy (Guy Savoy) and The French Laundry (Thomas
A Keller). Mozaic is now the second of only two restaurants to be recognized in
South East Asia. Mozaic was published as best restaurant in Indonesia by
Food&Wine, Prestige and Indonesia Tatler magazines. Wine Spectator presented
Mozaic with the Award of Excellence for their wine list, becoming the first restaurant
in Indonesia to receive such recognition for their wine list. Master Chef invited at the
Singapore 2008 World Gourmet Summit, Chris Salans continues his world expedition
of promotion for Bali, its ingredients and culture. Chef Salans and Mozaic have
received numerous awards and accolades in the last few years,including features in
the International herald tribune, The New York Times and a place amongst the best
in the world with a listing in the 100 Best Restaurants in the World in the 2009 San
Pellegrino Guide and a second year in the Top 10 of the Best restaurants in Asia, in
the 2009 Miele Guide.

Passionate about cooking Chris continuously aims to develop; Mozaic offers

exclusive catering services, a cooking school and workshop, which also doubles as a
Chefs Table venue. The Workshop is destined to be a modern laboratory of culinary
arts development to the professional chefs and it presents as well, thorough
technical courses for professionals for individuals and groups. This first professional
level cooking school in Bali opens its doors to villas and hotels chefs and
professionals of the art of cooking, for Cooking Techniques and Sous-vide modern
and cutting edge technology training. Combined with menu and restaurant concept
design services, training on all Food and beverage service and kitchen needs, takes
a new level of excellence at The Workshop. With the Miele partnership and the
lifestyle-oriented approach to its quality products, The Workshops modern
atmosphere present an all-new approach to the cooking school experience.

The Mozaic Lounge, his latest creation, is another Mozaic venue, an upscale and
chic alternative to the dining room. The Lounge is where Mozaic tastes are served
with live music and a glam atmosphere.

BENJAMIN CROSS

Executive Chef of Ku De Ta

Chef Benjamin has most notably honed his skills in the kitchens of household names
such as Janni Kyritsis from former MG Garage and Neil Perry, as part of the re-
opening team of XO and as Executive Sous Chef of Rockpool. Ben also did small
stints at Tom Colicchios Craft in New York and Santi Santamarias three-Michelin
star restaurant, Can Fabes in Sant Celoni. In August 2007, he came to KU DE TA to
assist Corporate Executive Chef Phil Davenport during a hectic high season. While it
was a temporary posting, he fell in love with Bali and returned in May 2008 to
assume his present position as Executive Chef at KU DE TA Seminyak.
BRUCE BARTHOLOMEW

Bar Manager of Ku De Ta

A native of South Africa, Bruce Bartholomew has received his hospitality training
from well renowned and award winning restaurants and bars in London. Bruce
managed restaurant and bar openings for Zeta Bar, Hakkasan and Kabarets
Prophecy in London. In 2005, he joined HIX Soho and deemed his time there as one
of the most invaluable of all his restaurant experiences. Already well-seasoned in
opening restaurants for others, he ventured out to set up his very own
establishment in 2006 called Pinchito, which was voted the best cocktail bar in
England just one year later.

Bruce now works as the Bar Manager of KU DE TA Bali.

FAHMI WIDARTE

Corporate Chef of PT Austasia Food - Greenfields

Chef Fahmi Widarte has been cooking up a storm for Greenfields since January
2012. Thousands from Indonesia, Singapore and Hong Kong have tested his
creations ever since he embarked on serving up the most creative dishes using
Greenfields' milk and mozzarella cheese. His most recent appearance was at the
Hong Kong Food Expo. After previously appeared at Food Hotel Asia Singapore, also
at Food & Hotel Tourism Bali 2012 Trade Show. Before joining Greenfileds, he was
the corporate chef of Rotaryana Prima, a leading food service kitchen supplier. He
also held appoinments in various top hotels ranging from Atlantis Dubai to JW
Marriott Jakarta and Hyatt Regency Bandung.

FARAH QUINN

Celebrity Chef

Farah Quinn, also known as the sexy chef, has been a fan of the culinary arts since
childhood. As a young girl she spent her days cooking and baking with her mother
in their house in Sumatera. She moved to the US to finish her High School is
Pittsburgh, and then went to Indiana University of Pennsylvania to study Finance.
After she finished college, Farah started her professional career at Lydias
Pittsburgh, a famous Italian restaurant in Pittsburgh, Pennsylvania. During this time
Farah attended Pittsburgh Culinary Institute where she studied all culinary manners
with a focus on pastry. Upon graduation Farah moved to Phoenix, Arizona where she
took a position in pastry at the Arizona Biltmore Resort.

Meanwhile, Farah continued studying her passion by attending classes at World

Pastry Championships and grabbing opportunities to study under such pastry
moguls as Ewald Notter and Colette Peters. In 2005 Farah was fortunate enough to
be invited to the G8 summit at Sea Island Georgia where she created specialty
desserts for the likes of First Lady Laura Bush and other world delegates under the
guidance of celebrity chef James Mullaney.

In 2005 Farah and her husband, Carson Quinn opened their own restaurant called
Camus. Camus was awarded 4 stars for its cuisine as well as many other accolades.
Farah gained much notoriety for her work there creating not only amazing desserts
but fueling the ambiance with her glowing personality and knack for style. Farah
likes being spontaneous and just loves to have fun. She loves traveling and working
on A la Chef as well as other projects. She enjoys hanging out with her friends in
Indonesia or in the U.S. Farah takes great pride in being loving and devoted as both
a wife and mother. Farah focuses her life on her family, faith, career and all the
people around her that make her life so special.

FERONIKA ANG

MasterChef Indonesia Finalist

Feronika Ang spent her entire college life experimenting with baking and cooking.
Her joy in cooking for friends and family became one of her inspiration to learn how
to bake and cook. In summer 2009, her family and friends supported her to join one
of the biggest cooking competitions in Indonesia, MasterChef Indonesia. She
thought she wouldnt be able to make it into the audition, but the fact proved
otherwise. Her talent and love towards cooking made her the top six in MasterChef
Indonesia. Since then she got more involved in the culinary field and is now hosting
a cooking show called Dapur Cantik.
FRANCIS MESTRE

L'ATELIER DU CHOCOLAT Chocolate Master

Francis S. MESTRE, Chocolate Master and Executive Pastry Chef of lATELIER DU

CHOCOLAT, was born in France in family of Chefs, Pastry chefs and Chocolatiers,
who has contributed to develop his taste for fine food.

Especially his Grand mother, Chef at the Russian embassy and then owner of a
restaurant where peoples were coming from all the country, his grand father
Chocolatier teach him how to make pralines when he was 10 year old. Growing in
age he chose another way, and studied management at his parents request, to
finally studied movie as his passion and art history.

Working as a movie editor and directing short movies (personal creations) and
around 100 video clips, he had to back to management, to finally quit everything 12
years ago, back to study about chocolate with his family and with some prestigious
chocolatiers, preparing his move to Indonesia, where he spent most of his holidays
the last 20 years travelling from Irian Jaya living with Papuan to West Java with the
Badui.

Its not a surprise that all of his creation of pralines has a movie title as the names
and brings some new taste as a result of his travels in different countries. He will
surprise you with his new collection of Chocolate pralines Taste the World, which
will be revealed during the Jakarta food festival, as well as a master piece, a preview
of his future chocolate exhibition.

Francis S. Mestre has been award in 2008 and 2010 The most creative Chocolate
Master for his exhibition Modernity and his pralines collection Eromotion.
And in 2008 Guardian of Traditions for his general work, hand made process, and
using only raw natural ingredients.

He refuses to use any ready mix, chemical, artificial aroma, and only choose the
finest chocolate covertures for all his products.

Do not sell or make something that you dont want to eat yourself. Francis S.
Mestre
GIANFRANCO BELTRAME

Executive Chef of Casa Doro, Hotel Indonesia Kempinski Jakarta

Chef Gianfranco Beltrames creative creations bring robust Italian flavors to the
tables of Casa Doro. From la carte menu options, as well as homemade pasta, to
main course and superb selection of delectable Dolci (Dessert). Keep it light and
easy withw Casa DOros new Pizza al Casa DOro.

Savour the finest Italian dishes at Casa DOro. With the finest and freshest
ingredients, Chef Gianfranco creates truly tantalizing dishes that are sure to satisfy
the most discriminating palates. Favoloso!

GILLES MARX

Chef Founder/Owner AMUZ Gourmet

Born in a family who are fond of cooking, Gilles Marx already loved French culinary
world since childhood. His home kitchen at Miestesheim, Northern France, was the
witness of his early pace in the culinary world.
His course of a career spanned from the age of 17, when he worked at the
restaurant La Poele d'Or, which holds one Michelin Star. He was moving in an
increasingly unstoppable pace by continually working at Michelin-starred
restaurants, such as Le Paris Restaurant, Chef Pierre Orsi, Le Cote St Jacques, and Le
Taillevant.

He came to Indonesia in 1998 and became the Executive Chef in a restaurant at a

hotel in Jakarta. He grew to be well known in both Indonesia and International
culinary world; evident from the numerous awards he has received. Gilles is one of
the best chefs the nation owns, who is also a media personality.

Now a chef founder of renowned fine dining restaurant in Jakarta, Amuz, Gilles
increasingly cemented its foothold in the culinary realm. He continuously creates
various inspirations and innovations in Amuzs menu. In the hands of Gilles, Amuz
becomes one of the top fine dining restaurants.

HENRY ALEXIE BLOEM

Executive Chef, The Breezes Bali Resort/President of Indonesian Chef Association

Henry Alexie Bloem, a Balinese born with dedicated love to his Culinary dream to
bring Indonesian Chefs and Archipelago Foods of Indonesia to be Internationally
known as one of Asian Culinary which enrich with Tourism of Indonesia as one of
Culinary Country as Italy, Thailand etc. Henry believes in Family value and love to
his Nusantara Heritage, in bringing Indonesian Culture, Culinary and Human
Resource into International standard which leveled as one of Asian internationally-
known cuisine.

Henry A. Bloem, a father of two daughters and one son, believe in the power of
dream, teamwork in bringing best result and achieving zero to hero.

Dare to be different and dont judge the book by its cover are two of his values
in developing his fellow chef colleagues to be confidence in International standard
deliverance.
HUGO ADRIAN

Executive Chef of Blowfish Kitchen & Bar

In 1994, after spending a couple of years at the West Gate cooking academy, the
Spanish born Executive Chef Hugo Adrian learned his sushi ropes working for
several Japanese restaurants through the bay area: Ariake restaurant, Ichi Ban
restaurant, and Hanamaru restaurant to name a few, most of which featuring a
fusion of modern Japanese and American cuisine.

Having a background of different types of food, he started working as a cook helper

Sous Chef in the kitchen for almost two years, learning the basics of Japanese food,
such as how to cook the rice, blend the sauces, cut and prepare the fish, prepare
the rice for the sushi, etc.

Working for Japanese people is not easy, Hugo Adrian says. They are very
demanding and have a very high quality standard. You have to be careful and pay
attention to every single detail because they are expecting you to learn as you
work. This environment was the reason Hugo Adrian fell in love with Japanese food.
The simplicity and at the same time the complexity of this type of the food make it
one of the most beautiful types of food in the world.

After mastering the basics, Hugo Adrian was transferred to the sushi section, again
starting from the very bottom, learning how to make real sushi for a couple more
years before he felt capable enough to start looking for new opportunities to expand
his horizon. Right there and then, he began moving among several restaurants as a
Sushi Chef and/or Kitchen Chef, learning and incorporating the best of each. When
he was working at Kamakura restaurant and after having an 8-year experience in
Japanese-American fusion, he got the opportunity to come to Jakarta and bring his
knowledge to Blowfish Kitchen and Bar as the Executive Chef.
JAMES EPHRAIM

Executive Chef of Mozaic Beach Club

Chef James Ephraim is a native of England where he started as a sous-chef with the
highly praised Grosvenor Hotel. This famous venue, introduced Chef Ephraim to
exclusive events with regular appearances at the Estate of the Duke of Westminster.

Leaving his native England for extraordinary experiences in the South Pacific and
Australasia, Chef Ephraim was part of the opening team of Bracu Restaurant in New
Zealand as chef de cuisine, and extended his stay down-under thereafter at Lizard
Island Barrier of Reef Resort.

During culinary discovery holidays, Chef Ephraim completed a stage at Mugaritz in

Spain, The Saint James in Bordeaux and culinary experiences throughout Asia.
Embracing the philosophy of Chef Chris Salans in the use of Balis freshest
ingredients, Chef Ephraim has been a key asset in creating the Mozaic modern
Balinese Cuisine, which has been presented, at the famed Ubud Mozaic Restaurant
Gastronomique in the last few years.

JOHN CHU
Executive Chef of Pearl Chinese Restaurant, JW Marriott

Hailing from Malaysia, Mr. Chu started his career in the culinary world in his
hometown with the Regent Hotel in Kuala Lumpur. He then took up challenging
assignments in many cities around Asia, including as the Assistant Chinese Chef in
Shangri-La Hotel Jakarta in 2002. Prior to returning to Jakarta, Mr. Chu was Executive
Chinese Chef at JW Marriott Hotel Medan.

During his career, Mr. Chu has won many awards including MLA Black Box Culinary
Challenge and The World Golden Chef Competition. His specialty is authentic
Cantonese cuisine in stylish and modern presentation. Mr. Chu is delighted in joining
one of the best hotels in Jakarta and is ready to pamper the palate of the Jakartas
food connoisseurs.

JOHN IRVING

Founding Partner of Cape Discovery Wines

John Irving is one of the founding partners of Cape Discovery and leads the strategic
direction of the company. He is no stranger to Premium Alcoholic Drinks in Asia,
having lived and worked in Hong Kong, Indonesia, China and Singapore over the last
25 years. He has worked in General Management roles for the world biggest
Premium Alcohol Beverage Company -Diageo, his last role as Managing Director for
Asia Venture markets. He lives in Perth with his wife and daughter and has 2 sons -
one living in UK and the other living in Bali.
KEVIN CHUNG

Chef de Cuisine of Starfish Bloo at W Retreat & Spa, Bali

Kevin Chung comes to W Retreat & Spa Bali Seminyak from Australia where he has
nearly 13 years of experience in a 5-star setting. During his career, he has worked
at the award winning Rockpool with Neil Perry and Longrain under Martin Boertz.
The training received, coupled with his Creole background is expected to catapult
the innovative and exotic taste sensations of the young craftsman.

Kevin is ready to take his skills and concentrate on putting his own personality into
the Miele Guide nominated Starfish Bloo. Already a local favourite on the Island of
Gods his goal is to raise the bar again by putting his contemporary twist on
French, Australian and Asian cuisine. My passion for cooking comes from creating
something unexpected. I try to create an all-sensory experience from beginning to
end; starting with the aroma wafting from the kitchen, a visual delight, the
combination of textures on the plate and finally the contrasting flavours for your
palate. says Kevin.

Craig Seaward, General Manager of W Bali states, We are delighted to welcome

Kevin to the W Bali family. He is an extremely talented and exciting chef and we
cannot wait to have everyone try his new dishes, especially Chef Kevins Crispy
Duck Salad. We have great ambitions for Starfish Bloo and are certain that Kevin is
the chef to help us achieve them.

Kevin is looking forward to exploring his new island home with his new bride,
Xinthia, and as an avid National Rugby League & Australian Football League fan,
hoping to catch some matches on his day off.
KEVSER ZORLU

Executive Chef of Anatolia Restaurant

Originally from Turkey, Chef Kevser Zorlu ran a private home catering in Iskenderun,
Turkey, in 2003 for 5 years. She then moved to Indonesia in 2008 and was trusted in
the Private Catering for The Turkish Embassy in Jakarta until 2009. Afterwards, she
became Chef Consultant at Maroush Restaurant, Crowne Plaza Hotel in Jakarta.
Kevser Zorlu is now the Executive Chef in Anatolia Restaurant, Jakarta.

LISA VIRGIANO

Food Culture Servant

For most of you, food merely serves for survival. To this woman, gastronomy is her
lifes greatest privilege. You can effortlessly awe her when she can unquestionably
articulate a particular taste of Naniura (Tapanuli sashimi), Bruder Sageru (Ambon
cake made from fermented toddy palm wine), or even Pa iong (slow cooked pork in
bamboo) from Toraja to make you drool. She exercises her constant faith of food by
sharing her utmost passion in Azanaya, a start-up company inspired by true passion
of Indonesian food culture. With integrity, focus on compassionate service, and
mutual relationship principal, Azanaya successfully to manage award-winning series
of events - Underground Secret Dining and many food appreciation classes to
highlight heritage flavors of Indonesia.

LUCKY ANDREONO

Winner of MasterChef Indonesia

Not only he was known after winning the first season ever of MasterChef Indonesia,
he is also deeply in love with the culinary world. Even without any culinary
educational background, he is up to par with other renowned chefs.
His love of cooking started as a routine with his grandmother. It made him
increasingly fond of the world culinary. He was determined to become a good cook
and kept on learning through books, even online, until he decided to work as a
dishwasher in a restaurant, in the hopes that he could learn to see the chefs
cooking at the restaurant.
The result of perseverance and persistence has now been reaped, as Lucky reached
his ideal goals by managing all three of his restaurant, where his menus include
items that were featured during his days in MasterChef.

MARINKA
Celebrity Chef/Judge Masterchef Indfonesia

Marinka is one of the judges of MasterChef Indonesia on RCTI, one of the most
Indonesian distinctive TV channels. Marinka is a Le Cordon Bleu graduate of French
Cuisine and Pastry in Sydney.

As a freelance cooking teacher and also an art graduate, food is one of her arts. She
is passionate about her cooking and also experiments with all kinds of food,
specifically fusion Indonesian.

Her mission is one day to make Indonesian food, culture and art to be profound In
the world.
Food is art. Food is perfection. Food is passion. Marinka

MAYA ALDY

Head Chef/Co-Owner of Otel Lobby

Maya Aldy was classically trained in French Cooking at French Culinary Institute and
has extensive working experience in various kitchens in New York City, Bali and
Jakarta.

In her humble opinion, she believes that a good food could only been created by
using high quality ingredients, however she also believe that high quality
ingredients do not necessarily have to come from imported products, she has high
confidence in using locally sourced ingredients. Her passion to boost the usage of
local products eventually brought her closer to the local farmers and growers.

Now with her partner Gaby Bakrie, she leads the kitchen and the front of the house
brigade at Otel Lobby. It is her dream to give a new level of experience of dining and
drinking in Jakarta through Otel Lobby.
MHAMED OUSSAIHE

Executive Chef of Maroush Restaurant

This Moroccan chef started his career in culinary in Morocco in 2000, then climbed
his way up when he became Assistant Chef at Hotel Farah Agadir, Morocco, in 2002.
In July 2004, Mhamed Oussaihe worked as Chef in Restaurant Anir Agadir. In 2005,
he worked at Shangarlia Restaurant in Morocco as Pastry & Assistant Chef.
Afterwards, he moved to China to become the Head Chef of Moroccan Restaurant in
El Wajh, Shanghai. Chef Mhamed is now the Executive Chef of Maroush Restaurant
in Crowne Plaza Hotel, Jakarta.

MICHAEL GIBBONS

Ass. Prof. Universita del Caffe

A Professional Barista with more than 25 years experience in Australia, Indonesia &
Malaysia, he turned his passion & skill to teaching & currently works for the
distributor for illycaffe in Indonesia as the Head of Universita del Caffe dell'Indonesia
& Head of their training Department. He is acknowledged as one of the foremost
Espresso Coffee & Coffee Art experts in Indonesia. Working with a team of
passionate, dedicated Indonesian Baristas, their aim is to lift the quality of Italian
style coffee to the same level as seen in Italy.

ODIE DJAMIL

Pastry Chef

Ever since Odie was a child, those who are ingrained in the world of cooking and
baking surrounded him. After 3 years of being involved in his own pastry business,
he dared himself to work as a Pastry Chef at Coquelicot le Bistro in 2008. In the
beginning of 2010, he made his mark as a Macaron Guy in Jakarta. He expanded his
business to more than just macaron under his own French pastry brand, BYOD. He is
also active in giving French pastry classes and demo in the last 2 years. In 2011, he
and his partners founded Chef Nation, providing private dining, supply, and
consulting service to the market. He also founded Cooks Affair, which is a pop up
F&B company and is registered as a Pastry Instructor at Lifestyle Studio.

PHIL DAVENPORT
CORPORATE EXECUTIVE CHEF OF KU DE TA

New Zealander Chef Phillip Davenports insatiable passion for food started at an
early age when a Japanese friends mother prepared bento boxes for him, opening
his mind and taste buds to different foods and flavors from the rest of the world.
After a few days working the line at a friends restaurant in Wellington, he found his
calling as a professional chef. He is now on a mission to transform one of the worlds
most iconic lifestyle destinations into a serious foodie mecca.

Chef Phil was most notably Executive Chef of Hugo's, Sydney, one of the city's most
popular restaurants, for three and a half years. He was instrumental in Hugo's
receipt of four Chef's Hat awards between 1998 and 2002. He then moved on to
open Aura, an exclusive private members' supper club in Mayfair, London, which
catered to London's elite. After returning to Australia, he worked with fellow chefs
Manu Feildel at Bilson's and Will Meyrick at Jimmy Liks, and helped other friends
open Hugo's Bar Pizza. This was followed by a post in the Caribbean, where Chef
Phil set up a new resort, Hermitage Bay Hotel in Antigua.

Bringing the global influences he learnt from his previous experiences to KU DE TA

as its Corporate Executive Chef, Phil is committed to executing each dish at the
highest level, even with more than 1000 seats filled every night. He puts his heart
and soul into KU DE TA, focusing on quality, attention to detail and consistency.
Aiming to deliver good, honest food with a twist, Chef Phil uses modern techniques
and the best ingredients from the island of Bali and around the world. He is
especially passionate in his support for local farmers and suppliers in Bali - 95% of
all vegetables and fruits used in KU DE TA are sourced from 50 farms across Bali and
almost all of the restaurant's seafood is local.

Chef Phil's passion for food does not stop in the kitchen when he travels, he
continues to be inspired by eating in some of the best restaurants around the world.
In his spare time he swims, kick boxes and rock climbs.

RATNA SOMANTRI

Tea Speaker & Author of Kisah dan Khasiat Teh

Ratna Somantri is a passionate public speaker and writer in the world of tea. She is
often interviewed by many print medias, as well as TV and radio talkshows in
Indonesia, to share her passion and knowledge about tea. Her tea book (Kisah dan
Khasiat Teh) is the first book in Indonesia to cover tea consumption in the context of
modern and contemporary lifestyle. Ratna is an avid learner of tea, and has been
through various courses with seasoned tea masters in Kuala Lumpur, Hongkong,
Japan, and China. Her interest ranges from classic Japanese and Chinese teas, to
rarely known collections such as unique African and South America tea variants.

Her seminars and tea tasting events are always entertaining with exciting story
telling which relates with urban lifestyle. Her favorite topics are those related with
tea-food combining, tea appreciation, tea culture, mind and body health, as well as
skin nutrition. She loves to cook took her Diploma of French Patisserie from Le
Cordon Bleu, Sydney. Her favorite tea is Sencha (Japanese green tea), Lung Ching
(Chinese green tea), and Jasmine Tea from Slawi. She is also the founder of
Komunitas Pecinta Teh.

RAY JANSON

Pastry Chef

Ray Janson graduated in 2009 from Le Condon Bleu Cooking School in Paris with a
Grand Diplome degree (Cuisine & Pattiserie), looking for a great stepping-stone to
start his career. Ray is very passionate about culinary world, especially in French
Cooking. In 2011, Ray and his partners found Chefnation, providing cooking classes,
food supply, and consulting service to the market. Ray is also known for his own
private dining company called Verjus and registered as a Cooking Instructor at
Lifestyle Studio. Rays experience in culinary stretched from working in the
SlowFood festival in Paris as a volunteer work, as a trainee in restaurant La table de
joel Robuchon in Paris (2009) under the guidance of the world renowned Joel
Robuchon, and many more..

SANDRA DJOHAN
Chef & Restaurateur

Growing up in a big family who loves food and to cook, food became one of Sandra
Djohans passions in life. She was introduced to her first oven when she was 4 years
old. After 10 years being involved in the hotel industry, hosting various dinner
gathering at home experimenting with her cooking skills and with the support from
family and friends, she dared herself to open a small French Bistro restaurant
Coquelicot le bistro in 2005 in Cipete area. During that period she was also active
in giving cooking classes and promoting the French culinary. In 2009 she enrolled to
Le Cordon Bleu Paris to master the art of culinary and in the gastronomy
experience. Upon her return to Indonesia after a year in Paris, she decided to
implement what she has learned and experienced from Le Cordon Bleu by opening a
new restaurant. Sandras restaurant in Jakarta is called EPILOGUE, serving fusion
food based on traditional and the new French flavors with the twist of Indonesian
taste.

SANTOS

Mixologist / Beverage Manager of Ismaya Group

With 12 years of experience, Santos started at a small bar, trying to find what
combination of flavors are liked and disliked. He experimented with wide range of
fruits, spices, herbs, etc. to meet, and sometimes exceed, guests expectation.

He joined Ismaya Group in 2007, at their hip restaurant turn club, Dragonfly. He was
transferred to Social House to create new and innovative cocktails for both Jakarta
and Dubai. From then on, he was trusted to elaborate on new range of beverage;
both in Ismaya Groups newly opened concepts and special projects, such as
Djakarta Warehouse Project, Jakarta Culinary Festival, and one off events such as
the Katy Perry concert.

SISCA SOEWITOMO

Culinary Expert
Sisca Soewitomos name is widely known as a culinary expert.

Starting his career since 1977-1991, from Assistant Lecturer to Senior Lecturer in
Tourism Academy Trisakti, Scholarships in China Baking School, Taipei, Taiwan, and
the American Institute of Baking, Manhattan Kansas, USA.

Resounding success in the field of Academic, Sisca also successfully worked in a

well known Woman Magazine as Manager of Special Projects in the year 1991-1995
and from 1995-1999 worked in the Frozen Food Company as Product Development
Manager, create formulas nuggets, seafood, chicken and dim sum.

With his expertise in the field of culinary, Sisca was a Celebrity Chef at TV
programme entitled Program Aroma for over 12 years. Sisca Soewitomo frequently
does cooking demo events in Indonesia, stars in culinary product advertisements, as
a food stylist for famous food brands packaging, hotel consultants and large
companies, as well as achieving several awards in the culinary field.

As a manifestation of his love for Indonesian women, as well as for the Indonesian
culinary, Sisca had published more than 90 cookbook titles by Gramedia.

STEVE DIAZ

Executive Pastry Chef of Colette & Lola

Steve Diaz started his gleaming international career in England where he worked for
the Savoy Group of Hotels in London and afterwards at Hilton International as the
Pastry Chef. He then moved to Lebanon to head the Pastry Department at Le
Vendome Intercontinental. After two years, he was offered the position of Executive
Pastry Chef in Cairo, Egypt where he worked under the Sheraton El Gezirah. Years
later, he moved to Central America and worked at The Grand Tikal Futura Hotel in
Guatemala (previously a Hyatt property). After spending 6 years there, Steve moved
to Indonesia and started to build his name here. Steve is now the Pastry Chef of
Colette & Lola, an upcoming cakery concept from Ismaya Group.
TIM BARTHOLOMEW

Executive Chef of SKYE

This Australian born chefs passion for cooking has earned him a reputation in
award-winning restaurants across Australia. It was in Sydney where he first
highlighted his culinary expertise of Asian and modern Australian-European fusion
cuisine and became a phenomenon in the food scene there. Now SKYE is proud to
satisfy your exquisite taste for the delectable with the modern Spanish cuisine and
tapas, created by Executive Chef Tim Bartholomew.

TREE FOOD CONCEPT

Private Dining Service

Arimbi Nimpuno, Putri Indra Miranti, Yuda Bustara. 3 dynamic chefs, each with their
own expertise and individuality, blend in a unique way of presenting food. Their
dishes represent varieties of flavor and texture, giving it a feast to the eye and
palate.

Arimbi Nimpuno, co founder and lifestyle guru at Lifestyle Studio and ArimbiKitchen.
Putri Indra Miranti is a chef pasty graduate from Shatec School for Hospitality in
Singapore, alongside Blue Elephant Cooking School in Bangkok. Yuda Bustara is a
very talented food stylist and private chef. The trio met and started their private
dining service Tree Food Concept.
TRISTAN BALIAN

Executive Chef of Social House

Before his big move to Jakarta, Tristan worked at the leading Sydney establishment
Bistrode, learning modern British cookery under the direction of restaurateur
Jeremy Strode. It was when Tristan worked there that Bistrode was recognised as
favourite bistro and received 1 chefs hat in the Sydney Morning Herald Good Food
Guide 2007 and 2008. While at Bistrode, he received the award for Most Promising
Apprentice 2007 from Northern Beaches College Tristan worked as an apprentice at
acclaimed Longrain Restaurant and Bar in Sydneys Surry Hills and learnt Thai
techniques of cooking under the watchful eye of Martin Boetz Social House Jakarta
is proud to have Tristan as the Executive Chef and welcome him to the family.

VINDEX TENGKER

Executive Chef of The Dharmawangsa Hotel/ Masterchef Indonesia Judge (Season 1),
Indonesia

Chef Vindex is an appointed Executive at The Dharmawangsa Jakarta. With 23 years

of vas experience and achievemnets in the culinary world, his expertise expands to
the various gastronomic arts of Asian, Spanish, Mediterranean and American
(including Mexican) cuisines, with specialization in Modern Asian and Indonesian
dishes. Chef Vindex took Hospitality Management in college and started his career
at Amandari Resort, Bali, in 1989. He has since gained invaluable knowledge and
skill from the various hotels he has worked in; Bali, Mallorca-Spain in addition to his
17 years work experience within The Four Seasons Hotel and Resorts in Bali, Los
Angeles and Jakarta before joining The Dharmawangsa Jakarta in July 2011.

As president of Jakarta Association of Culinary Professionals, a position which he has

held since 2008 - he was re-elected in 2010 up to present - has led him to fame
when he was elected as one of the three judges for the famous reality show 'Master
Chef Indonesia' on RCTI, a new program licensed by Fremantle Media.
WILL GOLDFARB

Executive Pastry Chef of Ku De Ta

Widely known as the Golden Boy of pastry, Will Goldfarb has worked in the
kitchens of famous names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt and
Morimoto. Chef Will was named as one of the 10 Best Pastry Chefs in America by
Pastry Art and Design. He also received the Starchef Rising Star award and earned
a James Beard nomination for Best Pastry Chef in America. In addition to this, he
was regarded in Ferran Adrias recent book, Food for Art, Art for Food, as one of the
worlds leading modern chefs and was identified in Lisa Abends book, The
Sorcerers Apprentices, as one of the finest chefs in the world to pass through the El
Bulli kitchen. Now residing in Bali, he directs the pastry program at KU DE TA,
Seminyak.

WILL MEYRICK

Chef & Restaurateur

With his Scottish heritage, an Australian accent and an Indonesian home, Will
Meyrick isnt easily categorized. Often described as Western on the outside and
Asian on the inside, Wills passion for the cuisine culture and culinary heritage of
this fascinatingly diverse part of the world is what really defines him and sets him
apart as a chef and restaurateur.

After successful periods with two of Sydneys leading restaurants, Longrain and
Jimmy Liks, Will followed the call to experience more of what Asias burgeoning fine
dining scene had to offer a young chef filled with passion and potential. Wooed by
the opportunities that were opening up for him, Will invested some time exploring
the professional landscape of the international foodie destinations of Bali, Thailand
and Kong.

It was Indonesia that claimed Wills heart and he chose to settle on the small but
beguiling island of Bali, where he still resides now.

With two acclaimed and award winning restaurants in Bali under his belt - the fine-
dining flagship Sarong, and its younger, irreverent sibling, Mama San and only just
35, Will has carved a reputation for himself in the Asian culinary scene as one to
watch.

Will continues to explore the culinary landscape of Asia, taking inspiration from the
unique food culture of each region. Youll find him at street stalls, in kitchens with
local families, at local markets, really getting off the beaten track to get to the heart
of the dishes that move and shake him, tracking down the original recipes that are
handed down through families. Will then experiments and loosens them up,
reworking some of the flavours, ingredients and textures to transform them into the
signature dishes that have gained him such a following.

Wills extensive knowledge of Asian cuisine is evident in his newly released debut
cookbook, Sarong Inspirations. Filled with stories and personal insight, Sarong
Inspirations charts Wills journey in Asia from his very early days of discovery in
Thailand through to motorcycle dashes across Laos and stints of life in Khmer
villages and Indian homestays to learn the secrets which had been handed down in
families from generation to generation.

Wills easy familiarity with the regions unique ingredients and flavours helps to both
demystify the processes of Asian cuisine, and simplify the recipes in the book along
the way, making it easy to replicate restaurant quality dishes at home
WILLIAM WONGSO

Indonesia's Culinary Expert

William W. Wongso is Indonesia's most famous culinary expert, renowned

restaurateur, food consultant, critique and hosts his own very popular television
series.

His recent TV projects include "Kulinaria", a culinary TV Program on TV7; and "Cerita
rasa William Wongso (before 'Cooking Adventure with William Wongso'), a weekly
culinary TV on Metro TV. Aside from his TV projects, William Wongso organizes
exclusive International culinary tours for food enthusiasts. He personally guided the
participants in exploring the local authentic cuisines, for example to Korea in 2009,
to Japan in 2010, and to Singkawang, east Kalimantan, program exclusively for YPO
(Young President Organization)

In 2009, he catered for Hilary Clinton and her delegation during her official visit to
Jakarta - Indonesia, serving Indonesian fine dining set-menu at Archive Museum
Historical Building; participated in World Food and Flavors Conference in Napa Valley
- California, presenting Indonesian Street Food; and conducting an Indonesian Food
Festival in Intercontinental Hotel, Burswood, Perth, event organized by Garuda
Indonesia.

In 2010, he keeps busy by conducting several events, such as a Food Presentation

and Tasting in Garuda's booth during "Vacantie Burs" exhibition in Utrecht, Holland;
and also an Indonesian Food Festival in Fairmont Hotel, Beijing - China, including 3
gala dinner featuring Indonesian dishes from Western Sumatra, Central Java and
Indonesian popular dishes.

William Wongso was awarded chevalier dans l?ordre du merite agricole, an honor
bestowed by the Ministry of Agriculture of France, an appreciation of his significant
role and merit in the French culinary and gastronomy. He is also recognized by
Indonesia Vice President Jusuf Kalla, from Indonesian Professional Certification
Authority (BNSP), for his dedication in culinary educational vocation; and by
Indonesian Ministry of Tourism, for his continuous efforts in promoting Indonesian
Culinary, Nationally and Internationally.

YOHAN HANDOYO

Wine Expert

Yohan Handoyo has been living a very colorful life. Born in Surabaya, spent most of
his live in Bogor, studied accounting in Unpar Bandung and graduated his post-grad
in UNSW Sydney majoring in applied statistic in marketing, and spent most of his
career in information technology industry.

His life took a totally different turn when his passion in wine and food was reignited
and fortified by Komunitas Jalansutra; the biggest online forum for food & travelling
lover where he is part of the moderator team. In this community Yohan first
conducted his wine class in 2003.

In 2005 while he was still working in IT industry, Sopexa Indonesia appointed him as
one of official instructors to teach French wines for F&B professional in Jakarta &
Bali. In the same year he started to write his book Rahasia Wine that won The
Best Wine Education Book in The World in London, 2008, by Gourmand Award.

In late 2008 he started the award winning Decanter Wine House restaurant and
since May 2012 he took the position as the General Manager of PT Dimatique
International a wine importer that exclusively carry major brands such as
Bollinger, Montes, Marchesi di Frescobaldi, Marques de Riscal, Leeuwin Estate, Peter
Lehmann, Armand de Brignac, Livio Felluga, Poderi Boscarelli, Quintarelli Giuseppe,
de Bortoli, Tyrrells, Stefano Lubiana, Fraser Gallop, Picardy, as well as Cape
Discovery which arguably the best local wine available in Indonesia.
http://www.ismayagroup.com
http://en.wikipedia.org/wiki/Indonesian_cuisine
http://recipes.wikia.com/wiki/Indonesian_Cuisine