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INSIDE
Eat to Live
Sporty Chefs: Gilles Marx, Sezai Zorlu and Jordi Bernus Jusman So, Riding the Waves Chinese New Year Special Section Talita’s Healthy Dessert
JAN 14 | volume 1, Issue 01
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P U B L I S H E R ’ S N OT E I’ve never been one to make grandiose New Year’s resolutions. I never liked it and I’ve always had a hard time fulfilling it. But, there are a few things that I realized when we started the Foodie Magazine, one of them is that the word “Foodie” can actually be something that has a negative meaning. The bad kind is the Foodie that thinks himself or herself better than everyone else and believes that his palate is the God’s gift to the culinary world. They are pretentious and come across as a “know it all”. So here are two sets of list that I have done in the spirit of helping the Foodie community and myself be better in 2014. Hope this inspires some you because we’d love to hear from you also.
RESOLUTIONS
2014 FOOD-RELATED GOALS: • Host More Dinner Parties. Whether at home or in a restaurant, eating together with people you know or want to know is always a good thing. • Take a Cooking Class. Online or an actual class or when traveling or even when I visit my mom. • Use those Cook Books. I got shelf full of them and they need to be more than just collecting dust. • Waste Less. Eat or use what you buy. • Plan my meals. Before I go to the grocery, I should only buy things for the week and then stick with the plan of what I want to cook. 2014 NON FOOD RELATED GOALS: • I won’t Instagram every single thing I eat. Great to eat sometimes does not mean great to see. • I won’t ask the waiter a thousand questions I already know the answer to, and grill him on his responses. • I won’t judge my friends for asking for sambal at a French Restaurant. • I won’t needlessly try to pronounce foods in other accents. • I won’t brag about all the cronuts I’ve eaten and then tell everyone how mediocre they are. 2014 is going to be a great year.
Publisher Richmond Blando Editor-at-Large Jed V. Doble Art Director
Juke Bachtiar
Editor
Rafael Reyes
Photographer
Dennie Benedict
Contributors
Melanie Tanusetiawan Rian Farisa Aki Ellyna Tjohnardi Frederic Ferry Hery Hermawan
Administration
Boedy Astuti
Distribution
Mukti Pelupessy
RICHMOND BLANDO
PT. NUSA BINTANG LESTARI Jl. Gunawarman no. 16 • Kebayoran Baru South Jakarta • Indonesia Tel: +62 21 2905 3959 www.boldprintspublishing.com
Photograph by MELANIE TANUSETIAWAN
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E D I TO R ’ S N OT E
Eat To Live Many have started the year by making their resolutions, I for one, am not a big fan of these. I often get disappointed at myself for not being able to follow my own list of resolutions, hence, I’ve done away with resolutions for many years now. Coming back from a holiday is always dreadful. The pleasures of being on vacation always have a way of getting back at you and biting you in the butt. But as I was flying back, alone for the first time in 10 days, a thought hit me. I have to start to get into shape. The indulgences of the past have taken their toll. As a foodie, I always saw food as my only luxury or vice. So I never curtailed myself when it came to food or drink. But then again, one’s health should also always be paramount. So I see myself now trying to make a resolution for 2014, to eat to live and not to over indulge. As a foodie, I guess the key word is moderation. There are a myriad of food options out there waiting for us to taste, but let’s not rush and try them all out at the same time. In making this issue, we were able to meet quite a number of foodies who not only live their foodie lives but also keep fit, watch what they eat and live active lives. I think they are great examples of how balancing being a foodie with exercise, good nutrition and a little bit of restraint will get you a long way in changing a sedentary and over-indulgent. This issue is also packed with many easy to do healthy recipes you can do at home. Our chefs and foodies have gone all out in sharing their top healthy recipes which are not only very nutritious but are also packed with lots of flavor. As the lunar new year approaches, we have also included a special Chinese New Year section featuring some of the best dim sum and roasts in the city, as well an article on CNY food symbolism. Gong Xi Fa Cai to those who celebrate! So to sum it up, my 2014 resolution is to eat to live. This is a huge, but one that I want to try to keep. Wish me luck! Be well and happy healthy eating! JED V. DOBLE Editor at Large
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C O N T R I B U TO R S
THE GUEST LIST
MELANIE TANUSETIAWAN
RIAN FARISA
AKI
ELLYNA TJOHNARDI
Frederic Ferry
Hery Hermawan
Melanie graduated from Melbourne’s RMIT with a Bachelor of Arts in Photography and is well known for her vivid dreamlike imagination. Her love for simple living, food and people is reflected through her lifestyle work. She has also been actively involved in exhibitions and has won various awards. www.studio-melt.com
Once a foodie, always a foodie. Rian started his popular food blog gastronomyaficionado.com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.
Once a foodie, always a foodie. Rian started his popular food blog gastronomyaficionado.com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.
Ellyna is knee-deep in a love- hate relationship with food (like most girls are), she started my food blog culinarybonanza. com more than 2 years ago. As an acute sweet tooth, she has no difficulty eating dessert as the main course. Despite being Asian, she believes that she was born with a Westerner’s palate because of inexplicable affinity for bread, wheat and cheese instead of rice and noodles.
Frederic Ferry moved to Bali from Bandung, via New Delhi, in 2005. He studied languages and hotel management but also has a degree in economics, by profession, he is a marketing communications manager. He writes for several publications on issues ranging from bio-engineering to why men no longer use umbrella. He enjoys food, the circus and puppetry. As any emigrant, his life is full of inexplicable fractures of logic.
Bali-based photographer, Hery Hermawan transformed his love for photography into a career in just three years and he keeps gaining momentum. With strong concepts and an innate ability to cover the gamut thematically, his expansive collection continues to grow--from weddings to landscape to day-to-day images. Hery meticulously covers the details. He has a vision from preproduction, ensuring his final product.
Photographer
Writer
Photographer
Writer
Writer
Photographer
GUEST CHEFS Odie Djamil
Ray Janson
Thanks to his sweet spot for desserts, Odie Djamil received his initial recognition with the cupcakes and macarons that he made way back during his college days. He decided to pursue his passion for the sweet stuff by becoming a pastry chef, then landing a job at a French restaurant. His career has further evolved to hosting his own TV cooking show. Now, he busies himself with pastry demos and and does restaurant consulting.
Ray started cooking as a young boy, helping out with his grandmother’s home catering business. After high school, he decided to leave for Paris to study the culinary arts. Later on, armed with a Grand Diplome in Cuisine and Patisserie from Le Cordon Bleu, Paris, Ray trained at L’atellier de Joel Robuchon in Paris and Quay in Sydney. Since 2011, Ray has been busy with his private dining business – Verjus Dining.
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TA B L E O F C O N T E N T S
The Foodie magazine volume 1, Issue 01
Things That Make You Go Yum 10 Fiber!
The Foodie’s List 12 Tempting Tapas 14 Caños 16 Paul 18 Loving Hut 19 Sedap Alami 20 Ring In The Lunar New Year
Cover Feature: A Taste Of Home 22 24 26 28 30 34 36
Gilles’ Wheels Sezai’s New Passion Jordi’s Splash Super Foods My Diet Experience Rock and Roll Chef Healthy Brunch
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TA B L E O F C O N T E N T S
Chinese New Year Special 42 Chinese New Year Food Symbols 44 Dimsum Delights 46 Royal Roasts
Confessions of A Foodie 48 Paking a Punch 52 Know Your Body Well
Went There Ate That 54 My Vegan Challenge 58 A Foodie in Aceh
Tried and Tipsied 60 The Drink of Life 62 Dava’s Rockito
The Finer Things 64 Ginza Kojyu
Taking It To The Streets 66 Ketoprak Ciragil 68 Sate Ayam Pak Muri
Iconic 70 Kahyangan
It’s A Foodie’s Life 72 Riding The Wave
Maya’s Musings 76 Time to Exercise
Tried and Tested 80 A Legal Affair
Stuff of Legends 86 Sisca Soewitomo – The Cooking Show Lady
Pantry 101 90 Grains of Wisdom
What Chef Eats 92 Aditya Nathanael www. thefoodiemag.com | 11
T H I N G S T H AT M A K E Y O U G O Y U M
Things That Make You Go Yum is monthly column featuring our choices of the best
by DANIEL KAURRANNY
food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag
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T H I N G S T H AT M A K E Y O U G O Y U M Are you getting enough fruit and vegetables into your diet? The average female needs 4 ½ cups of fruit and vegetables a day, while an average man needs 5 ½ cups a day. These guys on Instragram know what they are doing. Now it’s your turn to eat up!
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F O D DI E L I S T S
01 Tempting Tapas by FREDERIC FERRY photographs by heryportrait.com
The Spanish believe that enjoying tapas is a collective way of eating; in other words, this activity, decidedly informal in nature, is a ritual that must be undertaken family style or with a group of friends. The aesthetics of this ritual – il tapeo – should be delicious and refined, but consumed in tiny portions.
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n and outside of Spain, culinary experts have applied their creative talents to the elaboration of tapas, taking inspiration from the essential characteristics of these “tasty bites” and reinterpreting them in a unique way. Cuca is Bali’s latest addition that is guaranteed to its diners a memorable tapas experience. Cuca opened in July 2013 and is the latest project from the ingenious mind of Canadian chef and proprietor Kevin Cherkas. Kevin is a veteran in world-class fine dining , who’s list of previous employers include
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Ferran Adrià and Daniel Buloud to name a few. This is not only a modern tapas bar, which he opened with his Spanish restaurateur-wife Virginia Entizne, but a place where customers are encouraged to commune and share. The simplicity of its décor is a delightful, clean and yet utterly appropriate. There is seating for 110 , available both indoor and outdoor which is then divided into three main areas. The food bar is an interactive and exciting space where wooden chairs run along one impressive 8-meter-long teak
wood counter. Slightly elevated, guests directly face the open kitchen, as if they were front-row spectators attending a performance. Action takes over while dishes are crafted before their eyes and chefs interact and serve the guests directly. The dining room is a relaxed and intimate space ideal for guests to enjoy the company of each other. Spacious tables amid floating curtains provide casual privacy while still conveying the mood of the natural surroundings of the surrounding coconut grove.
F O O DI E L I S T S
Lastly; the Cocktail Bar & Garden lounge is a chilled out space set amongst towering coconut trees. Cuca tempts guests to let the hours pass by while sipping well-crafted cocktails, sharing delicious tapas and tasting distinctive desserts. At Cuca the amazing dishes are 100% made from a wide variety of flavorful local produce ranging from the crunchy green seaweed from Pandawa Beach, fresh vegetables from the hills of Bedugul and seafood from the surrounding Jimbaran Bay. The choice includes selection of mouthwatering ceviches, chichas and ‘puddles’ proceeding all the way to the sweeter nibbles and the final bites. For the most complete experience, diners should try as many of the dishes as possible. The sacred ‘tapas ceremony’ could start off with – prawn and pomelo cheviche – a Peruvian style sashimi, and perhaps if you don’t like it raw; deep ocean tiger prawn ‘puddle’ with white rice, mild red chili and wild herbs. Move from the sea to the land with glazed baby carrot salad with Bedugul strawberries, whipped avocado, cashew nut and basil or a deep fried chicken served with pickled red cabbage and sesame dust. Bali Breakfast; a bowl of sweet goodness filled with whipped coconut, frozen passionfruit and an intense runny mango sphere is the perfect finish. As chef Kevin Cherkas puts it so succinctly: “Cuca is all about Sharing. Exciting. Appetizing all the time. Refreshing. Creative. Memorable. Affordable.” CUCA RESTAURANT | Jalan Yoga Perkanthi, Jimbaran, Bali 80364 | +62 361 708066 www.cucaflavor.com | Facebook: cucaflavor
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F O D DI E L I S T S
02 Ca単os by RICHMOND BLANDO
Tapas bars are essentially social restaurants where drinks and dishes that are served are the size of appetizers.
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his is something Asians are not really used to since social drinking is mainly done as a business meeting. In other words, hanging out and eating appetizers is not the norm here. The great thing about a restaurant in the SCBD area is that most of the time you are in a place that is occupied by world travelers and people with more global experiences. Chances are these restaurants might be visited by either a group of friends who want to hang out and have a drink and try something new.
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F O O DI E L I S T S Caños (pronounced canyos) Cocina Tapas is a Spanish-style tapas bar that is located at The Foundry building in the warehouse-style establishment at the back of The Fashion Warehouse. The Foundry itself houses several restaurants and retail stores. One of the best things about Caños is its location. It is right smack in the middle of SCBD and is an alternative to Pacific Place Mall and Fairgrounds-Bengkel. The only setback is the parking, as it is like driving through the crater of the moon. Caños serves up an extensive assortment of freshly made dishes made from the finest organic ingredients and imported delicacies. They have very good choices of tapas. Good portions and reasonably priced. They also have a number of Spanish main dishes for you to savor. A focal point of the restaurant’s design is the standing long bar, which gives it a bit of a European flair. From here they serve their vast selection of Spanish and internationals wines, their extensive beer and cider selection, single malt scotches and bespoke spirits. We recommend the pork belly and the smoky ginger cocktail. Overall, Caños is an good venue to meet up with friends and enjoy good food and drinks. It is an excellent alternative to the nearby malls and crowded streets around SCBD. Come try it out.
CAÑOS | Foundry 8, SCBD, Jakarta 12190 | +62 812 9654 4933 www.canosjakarta.com | Facebook: CanosTapasJakarta
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F O D DI E L I S T S
03 PAUL by RIAN FARISA photographs by DENNIE BENEDICT
The 125 year legacy of PAUL from France has finally arrived in Indonesia. Located just outside of Galeries Lafayette at Pacific Place mall, the flagship store has been hosting full house crowds since it opened.
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F O O DI E L I S T S
P
AUL all started modestly in 1889 as a family bakery business owned by a farm worker named Charlemagne Mayot in the city of Croix, in Northern France. Five generations later, they are still adhering to their strict traditions of perfection in their craft. The bakery now sees the world beyond France with branches found in other parts of Europe, The Caribbean, the United States, Middle East, Asia and now in Indonesia. The Indonesian flagship store will also be the precursor of upcoming outlet designs around Asia thanks to its space and alfresco concept. If you happen to walk past the store at early hours, you will be witness to the bakers inside busy at their stations as early as 3:00am for bread and 5:00am for the pastries. A whiff of the sweet aroma of the bread and pastry baking will make your stomach growl! All these freshly baked goodness are ready daily as the store opens for breakfast. Among the best sellers from PAUL are their famous French long bread - Flûte PAUL and of course, the delicate croissants as well as the beautiful chocolate mille feuille. Additionally their colorful variants of éclairs are definitely not to be missed. Patrons have been flocking to the store to sample Jakarta’s finest breads and tastiest pastries to date, so be ready for a queue when you visit.
PAUL | Pacific Place, Galeries Lafayette | Jalan Jend. Sudirman Kav. 52-53, Jakarta +62 21 5797 3464 | Facebook: PAUL Indonesia
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F O D DI E L I S T S
04 LOVING HUT by RIAN FARISA photographs by DENNIE BENEDICT
Loving Hut’s message to the whole world is all about peace, love and harmony and most of all, to promote a healthy vegetarian way of life. Ching Hai, a spiritual master and entrepreneur who founded the restaurant chain has successfully brought Loving Hut around the world with hundreds of outlets and some of them of course, in Indonesia.
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ith its feminine brand design, yellow colored interiors and pictures of international celebrities who have adopted a vegan lifestyle decorating the restaurants, it’s not hard to find Loving Hut. Especially nowadays, the growth of Loving Hut in Indonesia has been very promising as it has opened numerous outlets in Jakarta and other cities. Although all of the items are made with wholesome plant-based ingredients, there is no need for the non-vegan to stop by and enjoy the dishes. Each outlet of Loving Hut has a distinctive menu that incorporates many cuisines and leaves plenty of room to explore based on the original recipes as well. Notables on the menu are Chinese, Indonesian, Western and a little bit of Vietnamese, together with healthy drinks and juices. Interestingly enough, their soybeanbased kung pao exactly tastes like the real thing and well-paired with vegetable dishes like stir-fried broccoli. Of course, other options like noodles, Indonesian rice dishes, and even pizza or steak are also there for you to pick. With the spirit to save the environment and to bring the sustainable diet for the earth, this might be the place to start the world’s food revolution!
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LOVING HUT | Various locations in Jakarta and other cities in Indonesia | +62 21 2553 9369 www.lovinghut.co.id | Facebook: Loving Hut Indonesia | Twitter: LovingHutID
F O O DI E L I S T S
05 SEDAP ALAMI by RIAN FARISA photographs by DENNIE BENEDICT
Jakarta has a myriad of cuisines available to satiate everyone’s food preference. At the same time, we have to acknowledge that consumers are increasingly aware about their health and are eating better. A good vegan restaurant option is Sedap Alami which has been gaining popularity among those who know their vege.
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he spirit behind the business was actually simple, to provide healthy food for the owner’s family using fresh vegetables that came from the organic farm that they own on the hilly slopes of Cisarua, Bogor. Seeing that this could become a bigger endeavor with a noble cause, the first restaurant was established on Bendungan Hilir. Although situated on a busy street, the restaurant provides a decently clean atmosphere while also modest in design. Head straight to the second floor for your order and there you can see a variety of homemade dishes from mains to cookies and desserts. You can’t get fresher vegetables than in this restaurant as they’re sent every week from Cisarua and some made into Sedap Alami’s signature dish – the oriental-style noodles made from carrots, served with mushrooms and chicken, alongside a soup filled with vegetables. Sedap Alami also cultivates its own tofu and tempeh alongside the pesticide-free organic rice and beans. To accommodate modern needs, Sedap Alami also develops its own flaxseed bread, Indonesian dessert delicacies, and others such as cincau or cendol. Of course, the mains are not to be ignored here as aside from the noodles, Sedap Alami provides daily-changing menu of chicken recipes from many places in Indonesia, fried rice using canola oil, Chinese-style vegetarian dishes and many others. The best thing about all of these is definitely the price. Judging from the freshness and the table-to-farm concept, you couldn’t get any better price than this. A good lunch consists of red rice with two or three side dishes may only cost you around 20,000 to 30,000 rupiah per person. Definitely it becomes a worthwhile visit for anyone.
SEDAP ALAMI | Jalan Bendungan Hilir Raya no. 41 - Jakarta and other two outlets +62 21 570 2095 | www.sedapalami.com
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F O O DI E L I S T S
Ring In The Lunar New Year by RIAN FARISA
Welcome the Lunar New Year of the Horse with the traditional Yu Sheng or Prosperity Toss. Yu Sheng is a Teochew-style raw fish salad mixed with shredded vegetables and a variety of sauces and condiments. Yu Sheng literally means raw fish, but since the Cantonese word is sounds like abundance, the raw fish salad is often associated with abundance too. The Yu Sheng celebration is usually held during Chinese New Year and is seen as a symbol of prosperity and vigor.
01 Shang Palace Shangri-La Jakarta Shang Palace offers three exclusive Chinese New Year set menus for guests to enjoy from 30 January to 12 February 2014. The traditional nian gao or glutinous rice flour cake will also be at SATOO Deli and Shang Palace.
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F O O DI E L I S T S
02
Xin Hwa Mandarin Oriental Jakarta Chinese Executive Chef Jeff Lee prepares three signature Yu Sheng family set menus during the festive New Year season from 15 January to 16 February 2014. Be on the look-out for Chef Jeff’s excellent home-made XO sauce.
03 Tien Chao Gran Melia Jakarta Executive Chef Ken Choy prepares a special Thai-inspired Yu Sheng alongside three other set menus for the New Year festivities. Enjoy traditional dishes such as Peking Duck, Braised six-head abalone, claypot-served sea cucumber with fish maw and dried scallops.
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C O V E R F E AT U R E
01
GILLEs’ WHEELS by JED DOBLE
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The French know their food and enjoy it. And they indulge: they eat four times as much butter, 60% more cheese and nearly three times as much pork. But only 8% of French citizens are overweight. A great example of this French paradox is Chef Gilles Marx of Amuz and Auroz. A testament to the possibility that being exposed to so much rich food doesn’t always result in being unfit. Gilles is an avid cyclist. Back in France where cycling is huge, he remembers growing up cycling every week. He reminisces the time when he, together with his brother and father would go on cycling tours. They would leave at 9 or 10 in the morning, cycle 2 to 3 hours, have lunch then head back. He can safely say that he grew up a cyclist. In Jakarta, Gilles just recently got back into the sport. Six months ago, curious of the ongoing Car Free Sundays on Jalan Thamrin and Sudirman, he together with his family came to visit and enjoy the empty thoroughfare. But as children are, they lost interest but Gilles still came to cycle. Soon Chef Alex Riehl of Auroz came and started to join in. Sometimes, even Chef Mikaël Robin of Emilie comes and cycles with them. Gilles also swims and works-out at the gym regularly. He runs on the treadmill and does some weight training too. He eats healthy too. “Basically I eat healthy. As a chef, I know what healthy food is and I try to watch my cholesterol levels.” Tasting the food in the kitchen, it is hard to avoid the rich French food, but Gilles says when it is his turn to eat, he always decides to eat properly and healthy. Breakfast for Gilles is very French. Toasted rye bread, fruit jam, no butter, coffee. For those who want to be healthy, Gilles has this to say: “A healthy lifestyle is all about balance. Of course aside from
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TRIED AND TESTED
exercise, it is also watching what you eat, when you eat and the portions you take.” He also stresses that a big part of nutrition is the balance of your plate. He notices these diets which recommend that you withhold one or more food group. He believes that these aren’t efficient. They work to help reduce weight immediately but as soon as you stop the diet, you go back to what you were before. He recommends a good balance of vegetables and fiber, starch and proteins. There it is, the French eating paradox at it’s best.
ARTICHOKE SALAD Makes 2 servings
INGREDIENTS:
For the Salad: 100 grams Mesclun Salad Greens 2 pcs Cherry Tomatoes 20 grams Red Onions, thinly sliced 2 pcs Artichokes 5 grams Pistachios, crushed small bunch Fresh Parsley, finely chopped 1 pc Soft Boiled Egg (for garnish) For the Lemon Dressing: 1 tbsp Lemon Juice 2 tbsp Olive Oil Salt and Pepper to taste
STEPS
• Toss salad components together • Prepare lemon dressing • Drizzle salad with lemon dressing • Garnish with soft boiled egg AMUZ | Jalan Jendral Sudirman Kav 52-53, The energy Building 2nd Floor, Jakarta 1219O +62 21 250 5064 | www.pantry-magic.com/ | Facebook: AMUZ-Gourmet-Restaurant
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C O V E R F E AT U R E
02
Sezai’s New Passion by JED DOBLE
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hef Sezai Zorlu’s effervescent personality can not only be felt at his charming restaurant Turkuaz, but now, most probably at a golf course near you! We caught up with him at the Senayan National Golf Club for a chat about his new passion. “I play golf five times a week!” Exclaims the ever-smiling Chef Sezai. He took on the sport five months ago upon the behest of some friends and has since then been hooked. Sezai’s typical golf week sees him splitting time between the driving range and the golf course. He has hired a PRO to coach him and to improve his handicap. “Golf is a fantastic sport and hobby to have, especially that I am a chef and I have to interact with so many people on a daily basis. It is an opportunity for me to go out, have some quiet time, see the mountains and be with nature.” “Sometimes I am on the course with my Pro, then the following day at the driving range, then the course again with friends and so on. Every chance I get, I am playing” Sezai says that when he is at the golf course, I walks the entire 18 holes. He never takes the golf cart. He walks from hole to hole. When I ask him what the most
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important part of his fitness regimen is, Sezai immediately says: “No stress!” Having lived in Jakarta for the past 15 years, Sezai knows the city and it’s idiosyncrasies very well. The key to surviving in the city is to accept and adapt. Having a positive disposition also adds to this. Quite evident from the every-smiling chef. “For me, my work is my best exercise. The restaurant has two floors, so one minute I am in the kitchen, next I am sitting with a guest, then I have to run up to the second floor to see another guest. I go up and down the stairs at least 30 times a day.” Sezai says that he eats right. He doesn’t eat too much meat, he makes sure he takes the right amount of fiber. He loves dried fruits and nuts. For fresh fruits, he loves plums, cantelope, melon, cherries and mangosteen. When he comes home after a busy day, he will still have some fruit before he goes to bed, without fail. Breakfast for Sezai is packed: 10-15 cherry tomatoes, three types of cheeses, a slice of toasted bread, no butter and a few sips of tea. He drinks a liter of coconut water a day. Daily a vendor comes to his house to deliver 5 coconuts. He drinks it throughout the day, more so when he is on the golf course. As we end our conversation, Sezai has some pearls of wisdom. “My body will take care of me, only if I take care of it.” Well said, by this gregarious and friendly chef.
ZEYTINYAGLI ENGINAR ARTICHOKES IN OLIVE OIL Serves 2
INGREDIENTS:
300 grams Artichokes 100 grams Potatoes (cut into small cubes) 100 grams Carrots (cut into small cubes) 100 grams Shallots (cut into small cubes) 50 grams Green paprika 50 ml Olive oil Salt Sugar Fresh lemon juice 1 cup Warm water
photograph by DENNIE BENEDICT
STEPS
• Heat the olive oil • Sautee the shallots, carrots and potatoes until softens • Add sugar, salt and lemon juice • Add artichokes • Chill in the refrigerator for at least 12 hours before serving TURKUAZ AUTHENTIC TURKISH KITCHEN | Jalan Gunawarman No. 32, Kebayoran Baru,Jakarta | +62 21 7279 5846 www.turkuazrst.com | Twitter: @turkuazid
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03
Jordi’s Splash by JED DOBLE photographs by DENNIE BENEDICT
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hef Jordi Bernus has always loved the water. He learned to swim at a very young age, he swam in school and eventually became a water polo player. He joined professional league, the División de Honor de Waterpolo, playing for one of Spain’s top clubs, Mediterrani and competed for almost 15 years. When he was 17, Jordi was approached by the Spanish national team to play for his country, but being Catalan, he refused, he would rather play for his club. Later on, the club sponsored his culinary degree and when he graduated, he left the club to pursue his culinary career. Once he decided to focus on his cooking, Jordi’s career flew. He has worked in some of the best restaurants in the world, including three Michelin Star elBulli, Drolma to Enoteca Pinchiorri. Now as Chef de Cuisine at Lobo at The Ritz-Carlton Jakarta, Mega Kuningan, Jordi presents his delicious and innovative dishes combining the richness of local produce and Asian flavors with his signature flair. Jordi’s affinity with water is still evident with his fitness routine. He swims 2-3 times a week and also tries to put in a gym workout 3-4 times a week. “It is hard to mix being healthy with being a chef,” Jordi says. But I guess, with 15 years of competitive sport, Jordi must have the discipline to do his regimen and eat whatever he wants. As a post-workout meal, Chef Jordi shares with us his Japanese Toro Tataki. The dish is rich in protein from the tuna and the almond milk, enough to perk you up after an intense workout without filling you up too much.
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JAPANESE TORO TATAKI Serves 5
INGREDIENTS:
For the Almond Milk: 500 grams Mineral Water 500 grams Ground Almond Powder For the Ajoblanco: 100 grams 1 pc 5 grams 5 grams Salt to taste For the Toro: 250 grams 75 grams 20 grams 25 grams 1 pcs 3 pcs
Almond Milk Garlic, grated Olive Oil Sherry Vinegar
Japanese Toro Olive Oil Miso Paste Balsamic Vinegar Garlic, grated Fresh Basil, sliced
For the Fried Zucchini: 150 grams Zucchini, sliced 5 pcs Mint Leaves, sliced 150 grams Eggplant, sliced
STEPS
For the Almond Milk: • Mix water and ground almond powder until well dissolved. Put in the chiller for 24 hours. • Using a cheese cloth, strain out the milk from the almond. Set aside in chiller. For the Ajoblanco: • Using the chilled almond milk, add all the other ingredients until emulsified. For the Japanese Toro: • Clean and cut the toro into long, rectangular slices. Add all ingredients and marinate for 24 hours in the chiller. • When ready, pan sear lightly on both sides. Set aside. For the Fried Zucchini and Eggplant: • Fry lightly until brown on both sides the zucchini and eggplant. • Season and add the mint leaves. Plating: • Put 5 slices of the toro on the plate. • Mix the zucchini and eggplant and put on the plate. • Prepare the ajoblanco as the sauce. • Garnish with orange segments and micro greens.
THE RITZ-CARLTON | Jalan Lingkar Mega Kuningan Kav. E.1.1 NO.1, Mega Kuningan, Jakarta | +62 21 25518888 www.ritzcarlton.com/en/Properties/Jakarta
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The Westin Hotels and Resorts worldwide encourage guests to eat healthy while traveling thought their SuperFoods RX initiatives.
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C O V E R F E AT U R E
I Super Foods by JED DOBLE
WESTIN NUSA DUA BALI | Kawasan Pariwisata Nusa Dua, BTDC Lot N-3 – Bali | +62 361 771 908 www.westinnusaduabali.com | Twitter: @westinbali
t is often quite difficult to maintain a healthy food regimen when you travel. The Westin Hotels and Resorts have initiated a wonderful program to encourage their guest to eat right. Called SuperFoods RX, the program showcases an array of enticing, healthy food options made from ingredients that are considered the best to advocate good health. SuperFoods RX dishes are clearly marked on their menus with the SuperFoods logo and are available during breakfast, lunch and dinner in all of their food outlets as well as on their inroom dining selection. They have identified twenty-six SuperFoods ingredients, namely: Apples, Avocado, Beans, Blueberries, Broccoli, Cinnamon, Dark Chocolate, Dried SuperFruits, Extra Virgin Olive Oil, Garlic, Honey, Kiwi, Low Fat Yogurt, Oats, Onions, Oranges, Pomegranate, Pumpkin, Soy, Spinach, Tea, Tomatoes, Turkey, Walnuts and Wild Salmon. Their goal is to fuel your bodies with delicious SuperFoodsRx dishes packed with nutrients and energy. Antioxidant rich and naturally low in calories, the tempting selection include among others – wholewheat blueberry pancakes to all-natural roasted turkey wraps and black bean hummus. Not only are the dishes which they create healthy, they are flavorful and filling, making the usual chore to eat healthy meals impossible to resist. Created together with doctors and nutritionists, the SuperFoods Rx menu cultivates food synergy, the pairing of certain foods to increase their nutritional value, to give you the focused energy you need to meet the challenges of your day. Executive chef Mauro Bellodi of the Westin Resort Nusa Dua, Bali emphasizes: “SuperFoods RX focuses on all the foods that contain healthy elements for your body, to improve your health and wellness. The 26 identified SuperFoods ingredients are rich in vitamins, minerals, proteins and antioxidants which are good for your body.” To strengthen their advocacy for healthy eating, Chef Mauro has recently launched a Gluten-Free corner at their Capsicum all day dining restaurant at Westin Nusa Dua. He says more and more guest are have gluten sensitivity or Celiac disease. To address these concerns, the resort has initiated the GlutenFree corner. I personally believe that the decision to live and eat healthy should be on everyone’s mind. Of course, unhealthy foods are often very tempting but with initiatives like SuperFoods RX of the Westin, it is easier to eat healthy, without sacrificing flavor.
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My Healthy Diet Experience by ELLYNA TJOHNARDI photographs by MELANIE TANUSETIAWAN
A Food blogger who diets? Yeah, right! But she did it. Ellyna Tjohnardi tries out Slim Gourmet’s
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I
know most of you who know what I do (and eat), would scoff at the idea of me on a diet and indeed you should be. I have been telling stories about food for more than 2 years now and gained 7kg since then. That is a lot of kilos to digest! Truth be told, back in 2010, I was on a diet craze, I was lighter, leaner and felt more fit, but was I happy? I guess not. I often dreaded mealtimes because my friends and family could care less about what they eat, whereas I was supposed to be on starving mode. So I’d make excuses to escape such uncomfortable situations, or in fact, to stay away from temptations. Now that my profession is related to food, it is harder for me to control what goes into my tummy, in fact, food takes charge of my life instead. With the food tastings, invitations, functions that I have to attend, I don’t even time to exercise anymore, so all those excess calories accumulate with each passing day. As a New Year resolution, I know they are very cliché now, I said to myself, I would like to take back control of my life, to be in charge of what I eat. Let us all admit it: to acknowledge that we are not living a healthy lifestyle is probably the hardest part. We all think that we deserve ‘little’ treats after all the ‘hard work’, while actually majority of us lead a sedentary lifestyle. The 9 to 5 office work, sitting in an air conditioned room, stuck for hours traffic and meetings, plus the fact that we hardly exercise, all contributes to the sedentary life. But once we pass this mental hurdle, and get in tune with reality, we could then build up the will to do something which is actually for our own sake. Jakartans have come to realize the importance of living a healthy lifestyle. More gyms and fitness centres are springing, although not as fast as the rate of new restaurants! But this is a good sign. For most of us who just don’t have the time to work
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out or are not the workout ‘person’, watching what to eat is probably the best option. Diet catering is now starting to become an option in Jakarta. A diet catering not only provides excellently prepared cooked food, but also guarantees balanced nutrition that the customer needs, but a premium diet catering such as Slim Gourmet provides more than that. Slim Gourmet Jakarta is part of Euromedica Group, which also comprise the European Slimming Center and Euro Skin Lab. As a premium diet catering service, Slim Gourmet is committed to provide healthy meals that actually taste good too. The company does this with three distinctive commitments. Firstly, Slim Gourmet’s commitment to variety is ensured by the team of five professional chefs with international experience, each specializing in different cuisines: Western, Japanese, Oriental, Indonesian, etc. This ensures that customers receive different menus daily. Secondly, the Health & Freshness guarantee, as illustrated by their 24-Hour Promise, meaning that food is received from the source, cooked and delivered to the customer, in less than 24 hours. Besides that, the use of only imported Extra Virgin Olive Oil, USDA Organic Brown Rice, 100% Imported Beef, and no use of MSG. Thirdly, the premium services as guaranteed by the ISO 22000, ISO 9001 and Halal, food delivery right to the customer’s doorstep, regular monitoring by a team Nutritionist and Customer Service. WHAT HAPPENED Before I started the diet, I had a consultation with a nutritionist at Slim Gourmet to analyze what I needed based on my statistics. They took my measurements, using a weighing scale that measured visceral fat, muscle mass and even computed my body’s estimated age. Next I was interviewed on regarding my lifestyle (sedentary, moderate or active) and then asked why diet goals I had. (to maintain or lose weight). There are three
diet programs one can choose from: Healthy Package, Regular Slim and Power Slim. I opted for Power Slim (lunch only), so I shall tackle my dinner on my own, which was the challenging part, as most of the invitations that came my way was for dinner events! My meals would arrive on schedule at 10am daily. Usually when I am already starved before lunch, I’d start snacking on the fresh fruits first in the meal box and then closer to noon, I’ll eat the main course. The breakfast meal would be delivered the weekend for the next week’s supply, it consists of a pack of Omega-3 eggs and a loaf of multigrain bread made by Slim Gourmet’s kitchen. Every week, I would also receive a pack of fruit agar-agar to stave off any hunger pangs at odd hours. Once the program starts, customers are not left on their own. Every week the Slim Gourmet customer service representative would call me to check for any feedback, and the nutritionist also visited once a week to track my progress. Honestly, this is the part that I truly dreaded, as I had not been very disciplined with my diet plans the past weeks. Of the colourful and mouthwatering photos that I take of Slim Gourmet’s meals, my favourites are the Indonesian and Japanese meals, as they are usually very rich in spices and taste very good, especially the Woku Fish and Beef Yakiniku. Unsuspecting people would never expect that those are meals from a diet catering. I hate to admit it, this month had not been a good start, I was still too lenient on myself and didn’t make enough effort to exercise regularly. If I still weigh the same, the blame is all on me. But I’m not giving up, I still have the half of next month to continue my effort seriously and to stand up for the challenge. I will prove to everyone, that it is possible to be a foodie, while living a healthy lifestyle.
C O V E R F E AT U R E
SLIM GOURMET JAKARTA | Jalan Kramat Raya No. 19 D, Kebayoran Lama, Jakarta 12240 +62 21 723 1198, 723 6229, 739 5752 | www.slimgourmet.net
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ROCK and ROLL CHEF by JED DOBLE photographs by DENNIE BENEDICT
Chef Kiki Herdadi has had two previously stints at Hard Rock CafĂŠ Jakarta. Now in this latest reincarnation of the worldwide famous outlet, he returns as its head chef.
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C O V E R F E AT U R E
“I
’ve always been a fan of Hard Rock Café.” Chef Kiki Herdadi declares. In 1995, while he was still in college, he joined the kitchen team as a junior cook. He loved the idea of working for a global chain restaurant. After a year, he quit to finish his college degree. Once he graduated, his friends at Hard Rock convinced him again to apply and he came back for his second run at Hard Rock Café Jakarta. Kiki left in 2001 to pursue other opportunities abroad. He worked in cruise ships and also in the United States. After living away for quite some time, the call of home was quite strong. Kiki came
back last year to the delight of his wife. And, as luck would have it, he found out about the move of Hard Rock Café Jakarta to its new Pacific Place location and that they were in search for a chef. And now, he heads the kitchen as it’s Kitchen Manager. Loving the brand he works for adds a thrill for Kiki. He says that working at Hard Rock is fun. Of course running a kitchen with __ staff can be a huge challenge but Kiki enjoys it. Kiki used to play competitive volleyball when he was in senior high school and college. His height was a good advantage. Now, he tries to put in a few gym sessions a week. With the restaurant’s opening,
the number has dwindled to once a week. He goes on his off days. Food-wise, Kiki confesses that he is not a picky eater. He eats anything. He does know when he is getting a bit overweight. When he feels he is getting heavy, he knows he has to stave off from sampling too much of the food in his kitchen! One of Kiki’s favorite dishes on the menu is their grilled salmon. He shares us it’s recipe. It is a good source of protein, it’s grilled so that no additional oil is added plus it’s served with mashed potatoes and steamed vegetables. For those who are watching their carbs, they can skip the starch.
GRILLED SALMON Serves 1
INGREDIENTS:
250 grams Salmon Fillet Seasoning Salt Ground Black Pepper 250 grams 25 grams 1 clove ¼ cup
Potatoes, washed Unsalted Butter Garlic Butter Milk Salt and Pepper, to taste
Broccoli, Asparagus, Snap Peas or Green Beans
STEPS
• Season the Salmon fillet with salt and pepper. Grill for 3-4 minutes on each side or until medium. • Prepare mashed potates. Boil potatoes until soft, peel. Mash the potatoes add butter, buttermilk, garlic and season to taste. • Steam vegetables until soft to touch. Plunge in iced water to stop cooking process. HARD ROCK CAFE JAKARTA | Pacific Place, SCBD Lot. 3-5 - Jakarta | +62.21.5797.3055 www.hardrock.com | @HardRockCafeJKT
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Healthy Brunch by RIAN FARISA photographs by MELANIE TANUSETIAWAN
A nourishing and wholesome meal can not only be interesting, it can also be packed with flavor. Eating healthy does not restrict you from making elegant dishes either. We feature great recipes from Chef Ray Janson of Verjus Dining, pastry prodigy, Chef Odie Djamil and our very own publisher, Richmond Blando. Do give it a good try!
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GARGOUILLOU By Chef Ray Janson This is one of the signature dishes of VERJUS. Chef Ray uses fresh produce from the market and the composition of the salad may vary according to the availability. The purpose of this unique combination is to bring different tastes, flavors and textures together. See what is freshest at your market and use those. We encourage you to explore the possibilities on your own!
INGREDIENTS:
For Seasoning / Dressing Red Bell Pepper Puree: 1 pc Red Bell Pepper 1 tbsp Olive Oil Salt and Pepper to taste Yellow Bell Pepper Puree: 1 pc Yellow Bell Pepper 1 tbsp Olive Oil Salt and Pepper to taste Spinach Puree: 1 bunch 1 tbsp Salt to taste Cucumber Puree: 1/2 pc 1 tbsp
Spinach leaves Olive Oil
Cucumber Olive Oil
For the Salad: 10 grams Smoked Beef or Bacon 1 pc Baby Corn 2 pcs Cauliflower Florets 2 pcs Broccoli Florets 1 pc Broccoli Marrow 1 pc Cauliflower Marrow 2 pcs Caisim flowers 1 pc Asparagus Tip 5 pcs Red Beans 3 pcs Tip of Fiddlehead Ferns 3 pcs Gnetum Skin (Melinjo) 1 pc Spring Onion 3 tbsp Olive Oil Salt and Pepper to Taste
For Pickled Vegetables: 1 pc Young Garlic Bulb 1 tbsp Sugar 3 tbsp Apple Cider Vinegar 1 tsp Salt For Sundried Tomatoes: 1 pc Cherry tomatoes 1 tbsp Olive Oil Salt and Pepper to taste Fresh Vegetables: Bitter Cabbage Leaves Young Pumpkin Leaves Yellow Caisim Flowers Snow Peas Young Celery Leaves Lenca Snowpeas Leaves Cilantro Leaves Flat Leaf Parsley Chives Flowers Papaya Flowers Kemangi Leaves
STEPS
For the Seasoning/Dressing: • Roast the red and yellow bell peppers. Peel outer skin. Puree with olive oil and season with salt and pepper. • Blanch spinach quickly in boiling water, put into cold bath, puree with olive oil, season with salt. • Peel the cucumber and puree with olive oil. For the Salad: • Blanch the hard vegetables separately. • Sautee the bacon using olive oil first to render the fat and infuse flavor then gently sautee hard vegetables. • Season to taste • Smear the puree on the plate and arrange the vegetables.
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BEET ROOT AND ROCKET SALAD By Richmond Blando Beets are rich in potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day! Serves 4
INGREDIENTS:
1 bunch Small Beetroots 4 pcs Garlic Cloves, peeled 2 tbsp Olive Oil 3-4 pcs Beetroot leaves 1 pc Asparagus stalk, large 2 handfuls Rocket leaves 100 grams Feta Cheese, cut into small cubes 1/4 cup Walnuts 2 tsp Balsamic Vinegar Salt to taste
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STEPS
• Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into quarters or eighths (depending on how big they are.) • Put beetroot in a small baking dish with the oil and garlic and salt and cook till done about 45 mins. • Wash and roughly chop the rocket and beetroot leaves. Put then in a bowl with the balsamic vinegar. • When the beetroots are done, let them cool a little then add them and all the contents of the baking dish to the leaves. • Toast the walnuts in a dry frying pan for about 5 minutes or till they start to smell good. Add them to the salad; • Add the Feta cheese. • Cut the asparagus. Lengthwise and then cut in half again. • oss all the components together. Good to serve while the beetroot is still a little warm.
C O V E R F E AT U R E
GRILLED ASPARAGUS SOUP WITH PAN SEARED SCALLOPS AND BRAISED GEM LETTUCE By Chef Ray Janson When asparagus is grilled, its bitter flavor is transformed into a delicious savory taste, as if a perfect veal stock has been added to it. We add Spinach Puree to thicken the soup to the desired consistency. Best quality callops are quite hard to find in Jakarta, so feel free to omit them or garnish with your desired protein. Kerang Kampak is a very good substitute.
INGREDIENTS:
Soup Base 1 Bunch Asparagus Salt and Pepper to taste Spinach Puree 1 Bunch Spinach Leaves 1 tbsp Olive Oil Salt to taste Braised Gem Lettuce 1 tbsp Unsalted Butter 50ml Water Salt and Pepper to taste Pan Seared Scallops 1 pc Scallops 3 tbsp Olive Oil Salt and Pepper to taste Garnish Crispy Fried Garlic Snow Peas Leaves
STEPS
• Grill the Asparagus for 5 minutes, then put it into the juicer, save the juice. • To make the spinach puree, blanch the leaves in a salted boiling water for 1 minute, then blender with olive oil. Add the puree to the asparagus juice until you reached the desired consistency. • Melt the butter in a hot pan, sautee the lettuce for 1 minute on each side, add the butter and let it reduce until the water disappears, or the lettuce is soft and tender. • Sautee the scallop in olive oil. • Assemble the soup.
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PAN SEARED SCALLOP SANDWICH WITH CAPERS AND RAISIN DRESSING WITH KALAMANSI LIME JUICE By Chef Ray Janson Clarified Butter is very useful when pan frying fish, seafood or even meat. It can tolerate more heat than the regular butter, therefore less likely to burn. To make it, just simply melt butter on a water bath or bain-marie, then remove the white fat that is floating on top. Keep the clarified butter in the fridge or freezer, and melt it before using.
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INGREDIENTS:
3pcs Fresh Scallops 3 tbsp Olive Oil Salt and Pepper to Taste 1 tbsp Capers 1 1/2 tbsp Sultanas Raisin 2 tbsp Mayonaise 1 tbsp Shallots, finely chopped Freshly Ground Blackpepper to taste 2 Slices 5 tbsp
Whole Wheat Bread Clarified Butter
2 tbsp Kalamansi Lime juice 3 tsp Red Lumpfish Caviar Fresh Flat Leaf Parsley
STEPS
• Pan sear the scallops in the olive oil. • Season with salt and pepper. Drain on paper towels. • Combine the all the ingredients for the dressing. • Fry the bread in clarified butter on one side. • Assemble the sandwich, generously dress the scallops, drizzle the kalamansi lime juice on the scallops and top with the caviar.
C O V E R F E AT U R E
CHOCO O2 MOUSSE By Chef Odie Djamil Chocolate has long been eaten for its health-promoting properties. Studies have shown that it can help reduce cardiovascular problems and reduce blood pressure and is also known as an antioxidant. Chef Odie uses 72% Tanzanian dark chocolate and does not add any sugar in the recipe.
INGREDIENTS:
500 grams 72% Tanzanian dark chocolate 300 grams water
STEPS
• Heat the chocolate with water to make it melt. • Put the melted chocolate in a bowl and keep it in the fridge for two hours. • Whip the chocolate with the mixer (med-high speed) until you get soft peaks consistency. • Put cocoa nibs or other garnish that you like on top of the mousse.
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CHINESE NEW YEAR FOOD SYMBOLS by RICHMOND BLANDO
In almost every culture, there are dishes that has become a part of traditions. It is called festive food, from the US to India to South America and Europe. Given the important role food plays in Chinese culture, it is not surprising that many foods have symbolic meaning. The symbolic significance of a food may be based on its appearance or on how the Chinese word for it sounds.
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C U LT U R E
Good Times
Luck and Wealth
A Raise
Shrimp in Chinese is pronounced “ha” which sounds like laughter.
The Chinese words for tangerines, oranges and pomelos sound like luck, wealth and “to have” respectively.
Eat Lettuce, lettuce symbolizes rising fortune.
Unity
Abundance
Riches
Chicken forms part of the symbolism of the dragon and phoenix. Chicken symbolizes a good marriage and the coming together of families (serving the bird whole emphasizes family unity).
Fish has symbolic significance because the Chinese word for fish, yu, sounds like the word for abundance, and it is believed that eating fish will help your wishes come true in the year to come.
Eat Brocolli or Cauliflower, as the thousands of blossoms on each stalk represent a blossoming year
Good Fortune
Good Family Relations
Longevity
Spring rolls or pot stickers, which resemble gold bars and ingots also represents wealth.
Host a communal meal to start the year of to create strong family bonds
Noodles are a symbol of longevity. Since noodles do symbolize long life, it is considered very unlucky to cut up a strand.
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CHIN ESE N EW YEAR SPECIAL
DIM SUM DELIGHTS by JED DOBLE photographs by MELANIE TANUSETIAWAN
Small and bite-sized, dim sum is enjoyed daily by millions all over the world. Who has not spent a lazy afternoon sipping on tea and indulging on these tasty steamed bites. Dim sum literally means: “to touch your heart,” we have found five of the city’s best steamed delights for you to enjoy.
Steamed dumpling TEOW CHEW Table 8 Hotel Mulia Senayan, Jakarta
steamed lobster tangerine siew mai with sea moss topping Pacific Restaurant The Ritz-Carlton Jakarta, Pacific Place
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CHIN ESE N EW YEAR SPECIAL
Feng Ko Nori Shang Palace Shangri-La Hotel, Jakarta
STEAMED THREE COLOR PRAWN DUMPLING Pearl JW Marriott, Jakarta
STEAMED SCALLOP AND SHRIMP DUMPLING WITH XO SAUCE Xin Hua Mandarin Oriental, Jakarta
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CHIN ESE N EW YEAR SPECIAL
Royal Roasts by JED DOBLE photographs by MELANIE BENEDICT
Roast Chicken
Pork Char Siu Tender, flavourful, luscious, stickysweet, bright-red pork barbecue you will keep coming back for more. Pearl JW Marriott Hotel Jakarta
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Whole chicken is especially auspicious and it’s prepared for prayers to the ancestors in traditional Chinese homes. This Chinesestyle roast chicken is simply delicious and imparts the signature Cantonese aroma and flavors. Xin Hua Mandarin Oriental Jakarta
CHIN ESE N EW YEAR SPECIAL
SUCKLING PIG
ROASTED DUCK The famous duck dish from Beijing that has been prepared since the imperial era, and is now considered a national dish of China. The Table 8 version is succulent and tasty, perfect for the family feast.
Watch everyone’s eyes widen as this baby is brought to your table. Roasted and cooked whole, the skin is extremely crispy and the meat soft and tender. A true delight. Shang Palace Shangri-La Hotel, Jakarta
Table 8 Hotel Mulia, Senayan
What better way to celebrate the Lunar New Year than to feast on the best Chinese roasts in the city. We have found our favorites which you are more than welcome to pamper yourselves with. Enjoy!
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PACKING A PUNCH by JED DOBLE photographs by DENNIE BENEDICT
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CO N F E S S IO N S O F A F O O DI E
Actor, TV presenter and model Mike Lewis invites us to see his kickboxing training and reveals not just his fitness regimen but his interesting foodie guilty pleasures.
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A
s I approached the small gym, I heard punches being made, each followed by a primal grunt. I popped my head in and saw Mike going through kickboxing sequences with his trainer Pak Melky. “I’ve been training with Pak Melky for many years now. I would do combat training intensely for a few months, then it would taper out. Then I would start it up again a few months later.” Mike says that the one hour kickboxing training he does is very intense that it feels like he has run a marathon. We take photos while he is doing his sequences. After which, he catches his breath and tries to chat with me. “I usually try to put in two training sessions a week with Pak Melky,” Mike says. Since his schedule is ever-changing and very erratic, he says he also tries to put in three gym sessions a week with his PT. He works out at odd times, sometimes at 9pm at night after a shoot or during midday. Mike loves to his sports. Growing up, his dad, who was himself a varsity football player, encouraged Mike to get into sports. Since they were moving a lot when he was growing up, Mike says he picked up different sports in different places. His ultimate favorite is still rugby. In high school, rugby was his main sport, he would even attend rugby boot camp. Now, Mike tries to sneak in at least one game of flag football, touch rugby or basketball a week. “If I don’t have sports in my life, I feel something is missing. There is something in my spirit that needs to have sports in it.” When it comes to food, Mike believes that he is quite disciplined. A typical day sees Mike eating lots of fruit, papaya and mango being his favorites. He eats these with yogurt for a great boost to start his day. He loves making sandwiches. He doesn’t like overly processed breads. Mike gets his bread from Union at Plaza Senayan. “They have great 9-grain and other multi-grain breads which I make my sandwiches with. They have a higher standard when it comes to their bakery,” Mike proclaims. “I love making sandwiches. They are a healthy alternative. I use thinner slices of bread and fill them with tuna, smoked turkey or other lean meats.” I start to crave for my own sandwich as Mike says this. He slices in avocado, tomatoes, red onions or baby spinach, and fresh thyme or rosemary for flavor. After talking about the healthy stuff, I go to the guilty pleasures. Mike reveals that his favorite food ever is sop buntut. His favorite place to have it is at the Café at Hotel Mulia Senayan. Interestingly enough, another guilty pleasure he mentions is frozen yogurt. When I protest that yogurt isn’t a guilty pleasure, he says, that’s how disciplined he is when it comes to food. I prod him further, and he gives in. “It’s my drinking I think which does me in,” he finally admits. “I would rather have a beer than ice cream or cake.” As we end, I ask what has been his favorite meal of all time. He says he has two. First was at L’Atelier de Joel Robuchon in Hong Kong, when the world-renowned chef was there himself. He had the degustation and says it blew his mind. A good second best meal was at Mozaic in Ubud, Bali with Chef Chris Salans cooking. “That meal at Mozaic Ubud also blew my mind. Chef Chris doesn’t have a menu and just goes with the best produce of the day. That day it was so experimental, so different and so cool and I really liked it.”
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CO N F E S S IO N S O F A F O O DI E
Know Your Body Well by JED DOBLE photographs by MELANIE TANUSETIAWAN
Having just recently opened Bengkel CrossFit in SCBD, John Rozelle has had to pour all his attention at training his clients. He sits down with us to talk about CrossFit, his diet and some of his
W
hen I first met John Rozelle, I was a bit intimidated. He has a tall 188cm frame, muscular and has a full beard. The intimidation probably didn’t come from his looks but possibly from how fit he looked. Before setting up Bengkel CrossFit, John used to work in finance and strategy consulting for 17 years. He has always lived a very active lifestyle. Growing up he played competitive soccer for 19 years. He also enjoys baseball, basketball, American football, volleyball, mountain biking, spear fishing and track and field. “I really enjoyed running the hurdles, throwing the discus and pole vaulting. Even if I lost in competitions, I loved the competitive effort and spirit,” John says. “I think we were very lucky in the States, and in particular in Southern California, to be brought up in such an athletic environment. I always played sports in school, but never limited myself to school sports. One of my regrets is I didn’t have a chance to play rugby or take up golf or tennis earlier.” John’s personal fitness regimen has taken a back seat since he opened Bengkel CrossFit. “My regimen has suffred lately, as I think happens for many people who are focused on helping others.” John took his first yoga class in 1992 but only in the last 5 years has he been more consistent in it and has greatly valued its benefits. Now, he practices yoga one or two times a week and he jumps into a CrossFit class once or twice a week. Daily he spends 15 minutes
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CO N F E S S IO N S O F A F O O DI E
BENGKEL CROSSFIT
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stretching and another 15 minutes on a new skill he is trying to improve. He is a big believer in the healing power of massage, so he has at least a massage a week, and a chiropractic visit once a month. John eats healthy. He grew up eating healthy and has developed a very keen sense of what his body needs. “I think listening to your body is important.” His typical breakfast is four scrambled eggs, some bok choy, salsa for flavor, cranberry juice, yogurt and coffee with chocolate milk. Recently, since he hasn’t been doing much strength training, he doesn’t have a huge craving for meat, so he has been packing on more vegetables and fruit. But amidst all of these, John admits that he is a foodie at heart. The best part of being a foodie he says is trying new things. He is amazed at the different options and choices Jakarta has. “It’s such a different palate and there is a huge variety of options.” He recently tried nasi goreng pete to the surprise of his friends. He also liked durian the first time he tried it. He names Turkuaz, Otel Lobby and E&O as his favorite restaurants in Jakarta. In his hometown of Los Angeles, he mentions Matisse for its great food and beautiful interior, Elf Café on Sunset Boulevard for their unbelievable vegetarian menu, and Lamill Gourmet Coffee for the best coffees and teas. With John’s list, just comes to show that an avid sportsman and physically fit person can have a good list of favorite restaurants too. BENGKEL CROSSFIT | Fairgrounds, SCBD | BengkelCrossfit@gmail.com | www.BengkelCrossFit.com | +62.21.5151.030
rossFit is one of the most effective fitness programs available. With it’s roots from police and military tactical training, CrossFit takes functional movements found across sports, gymnastics, martial arts, weightlifting and life – movements that are built naturally into your DNA – and applies them in a series or circuit that are designed to be scored. It harnesses the natural camaraderie, competition and fun of sports or games to help you increase your intensity in a way that cannot be matched by other fitness programs. CrossFit is, quite simply, the “sport of fitness.” Then, recognizing life is more unpredictable than sport, they know real world fitness must be broad and not specialized, both in terms of duration and type of effort. So they employ a constantly-varied approach to training with these functional movements. Every day a coach leads and personally instructs you and your class through a different routine. The focus of a class could be strength, endurance, speed, mobility, power, coordination, balance or a combination of things. While it challenges the world’s fittest, the CrossFit program is designed for universal scalability, meaning it is perfect for any committed individual regardless of experience. They use the same routines for elderly individuals with heart disease and professional fighters. They scale load and intensity, they don’t change programs. Each workout is customized by your coach to meet your own personal goals and capabilities. There’s nothing ‘hardcore’ about it. The needs of Olympic athletes and our grandparents differ by degree, not kind. So come play with us and become the best, fittest version of yourself you’ve always wanted to be!
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W E N T T H E R E AT E T H AT
My Vegan Challenge by MELANIE TANUSETIAWAN photographs by MELANIE TANUSETIAWAN
With stern warning from friends, Melanie Tanusetiawan dives head first into the colorful sights, heady smells and amazing flavors of Northern India. 56 | www. thefoodiemag.com
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t was my first trip to India. I received mixed reactions from friends before I left. People who appreciate it told me how beautiful the country was. People who probably had a bad experience during their trips, warned me about how dirty the cities were, the pungent smells, the robustly spiced food that would heat up your belly and a hundred other negatives. But all these didn’t deter me. This is my story. THERE. I stood still in the middle of New Delhi, staring up at the clear pastel blue sky - no clouds. It felt like time had stopped, my mind brought me back to my childhood fantasy of living during the ‘stone age’. Eagles were flying around high rise residential buildings, flocks of sparrows were in flight in giant airplane formations, cows walking around the neighborhood without being bothered by traffic, peacocks walking elegantly in the alley, families of monkeys jumping around from building to building. It was hard to focus. My tiny body felt even smaller than it was. I was amazed by the beauty of the surroundings. I had never seen so much animal diversity scattered around a city. Then suddenly, SNAP! I realized I was zoning out. I quickly pulled my feet back together onto the street and my eyes focused on the road, back to the city’s real activities. Of course, some of my friends’ warnings were true, I start to see men peeing on the street at 5-meter intervals. Men on motorcycles would stop anywhere, pull their pants down and released their tingle. Very unusual, but also very interesting. I had always found it thought-provoking to observe the people, geography and philosophy of a country when I travel. I found it fascinating how they could respect other living creatures, while back home, we would hunt and eat everything alive? Because of the Hindu religion, vegetarianism is big in India. Our local guide, who is a Brahmana, told me that he is also a vegetarian ‘at home’ (Please do not tell his wife). He elaborated on the history of Hinduism, their philosophical way of thinking, where no violence
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“If we want to live in a high consciousness, in happy thoughts, peace and love, one is not allowed to eat any kind of meat, including fish and eggs.” among creatures is allowed. This is partly related to karmic consequences. They believe that their actions, their choice of food to eat, the harm they cause to other creatures would be equally measured back to them, a cycle of life or karma. The conversation became even more intense, as he spoke about the spiritual reason behind vegetarian. He started to wrinkle his eyebrow, and stared deeply into my eyes, as if he was talking into my soul. “Another spiritual reason is,” he said, “Hinduism teaches us to meditate. Meditation here doesn’t mean, being isolated, alone up on the coldest tip of a mountain, starved until skin and bones or whatever they show on TV, but to be aware to our consciousness, emotion, action and reaction” It was my turn to wrinkle my brow, this time. “Listen carefully!” He continued in his sharp Indian accent, “What we eat, becomes who we are. By eating butchered creatures, we are digesting their feelings that are locked in their flesh. Fear of death, anger, anxiety, all of those unhappy thoughts, would put us in lower consciousness of living.” “If we want to live in a high consciousness, in happy thoughts, peace and love, one is not allowed to eat any kind of meat, including fish and eggs.” He sat back and took a deep breath, as if he had told me his magic mantra. After that conversation, I stopped looking for meat dishes on next restaurant menu. But I warn you, being a vegetarian in India, will NOT make you thinner. For those who are trying to slim down, this would not be recommended. The variety of their vegetarian food, amazed me. The mount-watering masala based sauce,
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poured onto anything, makes you want to eat more and more. Homemade curry based sauce, often eaten with a splash of coriander and mint chutney, and a dose of yogurt, just to reduce the spice. Aloo Matar, palak paneer, aloo ki tikki, dal makhani, paneer butter masala. The list is endless. I remembered the first time I tore into freshly baked paratha, using my fingertips because it was still steaming hot. Then dipped it into the gravy… mmm... yes, you want to be in a highly conscious state at this moment to remember the flavors. CONSCIOUSNESS. Everything Indians do has a symbolic meaning, that’s what I love about their culture, they don’t choose to be a vegan, just for health reasons. Our guide’s story had illuminated my understanding about being a vegan and Hinduism. Being a vegetarian is not only a lifestyle dieting, but also a life submission to live in peace and releasing positive aura through our life. For this, I would declare that ‘Incredible India’ was indeed incredible. Soon after knowing all the spiritual facts that had made me feel holy for a few days. There came the time when my faith was tested. We drove down to Agra, to see the famous white marble mausoleum, the Taj Mahal. We went to this cute restaurant, called Riao, for dinner. We were welcomed by some folk dance, Indian classical music played with sitar, their traditional guitar. From a distance, there was an old man sitting at the corner waving, ready to tell us our future through his palm reading. Apparently, this place is famous for its Mughlai food, a cuisine that was influenced by the Mughal Empire, Muslim rulers back in the early 16th century. This part of north India was being ‘Persianised’, including their food. Munghlai dishes are richly cooked in aromatic spices, like saffron, cinnamon, cloves, cardamom, topped with hot cream based gravies. THE BIG CHALLENGE. I opened the menu, and kept staring at the writings, murg masala, mughlai chicken, seekh kebab, biryani badshahi, meat meat meat. I looked at the waitress, feeling stoned, and at that moment I realized, I was not ready to be a vegan yet.
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A FOODIE IN ACEH by RICHMOND BLANDO photographs by DENNIE BENEDICT
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he first thing I tried was Mie Aceh Kepiting (or loosely translated Acehnese noodles with crab). It is popular in most places but I tried it at 11.30 p.m. in a 24 hour café called Dhapu Kupi. I was trying to careful not to eat too much since it was late, but the moment the dish came, the aroma of the thick spicy gravy bombarded my senses and I felt my face uncontrollably smiling from the anticipation. The noodles has been soaked in the flavor of the crab and the soupy gravy so it was amazingly flavorful, I liked the kick of the spices and the mixture of peppers and chili, the butter was subtle and not dominant and you can taste a hint of cumin with the spice, which goes well with this dish. More importantly, the crab was fresh, it was so meaty I literally sucked the claws dry and the roe was sinfully delicious as well. The next day, I was excited for lunch. I was set to have Aceh’s Ayam tangkap at Khas Aceh Rayeuk, a popular local restaurant. The funny thing about the history of that dish was that it used to be called Ayam Sampah (or Chicken in Garbage) because it looked like the chicken was thrown under a bunch of herbs and you had
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Culinary trips have been, without a doubt, my favorite kind of expedition, but I must be honest. I knew very little of what Banda Aceh had to offer so I didn’t really have any expectations, all I knew were the things that I read on the internet, I may as well imagine the taste of a cloud. to dig through it to get to the chicken, it was later changed to Ayam Tangkap. The principle behind this dish is simple, cut the chicken into bite-size pieces and season it with salt and pepper, garlic and shallots (a little bit of soy sauce can also be included) and allow the flavor to marinade for an hour or longer. Deep or pan fry the chicken and after that fry the mixture of seasoned curry leaves and the occasional scallions, once they are crispy mix it together. Simple as it is however, the chicken was unfortunately overcooked, though the flavors were there but a correctly cooked chicken will make or break this experience, so needless to say that not all Ayam Tangkaps are created equal. I asked our guide, “What food would you crave for if you would come back to Aceh after being away for so long?” and without batting an eyelash his immediate response was “Kari Kambing Aceh” or Aceh’s mutton curry… he had me at “kambing.” The restaurant was in the outskirts of Banda Aceh, near Malaka and it was called Rumah Makan Pak Amad. This dish was right up my alley, I mean what’s not to like? It had curry, tender mutton meat, banana
bud and a handful of different spices. The flavors exploded in your mouth and it went so well with rice. Our final night started as a treasure hunt of sorts. We knew that any pork dish in Aceh, for reasons that are selfevident, would be impossible to find. But several twitter followers said otherwise. They gave us vague directions, which we also followed vaguely. It took us about an hour and we asked people near the Chinese neighborhood in whispers as if we were looking for drugs. Finally, we found a garage in a small alley with no signboard. It had a small makeshift kiosk that had some covered saucepans. I went in and asked the woman politely what they were serving, she looked at me with perplexed eyes, I smiled sheepishly and whispered if they served pork, she smiled and breathed a sigh of relief and said yes, for some reason I felt I was doing something illegal. The taste was not remarkable, but it becomes delectable and sweet because of the circumstances. From the noodles to the pangsit and other garnish, this was like finding water in the desert, to say the least. We went away happier and with more cholesterol.
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T R I E D A N D TI P SI E D
The Drink of Life by JED DOBLE
Water is the body’s principal chemical component and makes up about 60 percent of our body weight. All the systems in our bodies depend on water. Water flushes toxins out of vital organs, carries nutrients to your cells and provides a moist environment for ear, nose and throat tissues.
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ack of water can lead to dehydration, a condition that occurs when we don’t have enough water in our bodies to carry out normal functions. Even mild dehydration can drain your energy and make you tired. Studies show that a healthy adult living in a tropical climate should have an average water intake of 3 liters (about 13 cups) for men and 2.2 liters (about 9 cups) for women a day. Spas have had it right for many years. They would always serve their water
with a few slices of orange, lemon or cucumber. Infusing water with different fruits, vegetables, herbs and spices not only imparts the nutritional value of these into the water, it also encourages us to drink more since the added flavor makes for an interesting drink. Making your own infused water at home is very simple. Using only the freshest and natural ingredients to infuse your water imparts a subtle flavor with no additional sweetness or sugars. Here are a few recipes you can easily make at home.
DAY AT THE SPA Makes 1 pitcher
INGREDIENTS 9 cups 1 pc 1 pc 10 pcs
STEPS
Water Cucumber, sliced Lemon, sliced Mint leaves
• Wash cucumber and lemon thoroughly. • Place sliced cucumber and lemon into the pitcher, lightly muddle. • Toss in the mint, gently muddle. • Add the water, stir well. • Cover the pitcher and infuse in the refrigerator overnight.
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T R I E D A N D TI P SI E D
CITRUS FAT BURNER Makes 1 pitcher
The strong dose of Vitamin C from the citrus will promote the conversion of fat in your system into energy
INGREDIENTS 9 cups 1 pc 1 pc 1 pc 1 pc 10 pcs
Water Lime, sliced Lemon, sliced Grapefruit, small, sliced Orange, sliced Mint leaves
STEPS
• Before slicing the citrus, wash skin thoroughly. • Place all the citrus slices into the pitcher, lightly muddle. • Toss in the mint, gently muddle. • Add the water, stir well. • Cover the pitcher and infuse in the refrigerator overnight.
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T R I E D A N D TI P SI E D
DAVA’S ROCKITO by JED DOBLE
Yes,we know it’s a healthy issue. But a little vodka wouldn’t hurt, especially if it’s mixed with a lot of fruits! It is easy to get lost in the bombardment of news about the health craze. There are many do’s and don’t’s. Long lists of foods with beneficial qualities and nourishing properties. Hopping onto the wellness bandwagon doesn’t mean we can’t have a drink every now and then. Remember, the key word is moderation. Bartender Elva Buena of the Ayana Resort and Spa, Bali shares with us the recipe of one of their ‘healthiest’ cocktails available at Rock Bar and their Martini Club, the Rockito.
ROCKITO Serves 1
INGREDIENTS 40 ml 20 ml 20 ml 20 ml 1 pc 1 pc 10 pcs
Ketel One Vodka Grand manier Passionfruit Liqueur Orange Juice, freshly squeezed Orange, cut into 4 wedges Lemon, cut into 2 wedges Mint leaves
STEPS
• Place all ingredients into a cocktail shaker. • Muddle together. • Place ice into the shaker, shake vigorously. • Strain into glass filled with ice. • Garnish with mint leaves and orange wheel.
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ROCK BAR, AYANA Resort and Spa Bali | Jalan Karang Mas Sejahtera, Jimbaran, Bali | +62 361 702222 www.ayanaresort.com/rockbarbali | Twitter: @RockBarBali
FI N E R T H I N G S
Ginza Kojyu Kaiseki at its finest by RICHMOND BLANDO
Words do not often fail me, but in my recent trip to Tokyo, I found myself at a loss of words. Partly because things get lost in translation and in the difference of culture but there is something about the Japanese that leaves you in awe.
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FI N E R T H I N G S
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’ve always said that if Asia was like the rest of the world, Japan would be like New York with all it high fashion, architecture and eclectic culture. I was there in October and temperature was at about 7 degrees and the ladies were in spaghetti straps and short skirts, how they tolerate the cold is one thing, “why” is a totally different question altogether. But my fascination of Japanese trends, anime or fashion will soon be overshadowed in my indulgence of the Japanese culinary wonders. If one makes a trip to Japan rather sparingly, I strongly suggest that you set aside a budget to splurge on at least one of the Michelin star Restaurants. Recently, I have written off recent Michelin Starred restaurants as overpriced, snobbish and pretentious, but after watching the movie “Jiro Dreams of Sushi”, I realized that Japan might actually be an exception to the rule. Picking the restaurant was very tricky; booking a reservation was even trickier. I lucked out because of it being a weekday and I chose an early dinner schedule. As much as I wanted to dine at Sukiyabashi Jiro Honten, it takes about 6 months to get a booking. I opted to go with a Kaiseki style restaurant named KOJYU. Since opening in 2003, the kaiseki restaurant Ginza Kojyu has exceeded all expectations with its fresh seasonal menu and accompanying sixty different wines,
Shizouka brewed sake and shochu. Savor the authentic Japanese flavors over multiple courses. The restaurant is particularly small and is well known for its value for money, so booking in advance is highly recommended. Owner and Chef, Tooru Okuda was born in Shizuoka in 1969. In 1999, at the age of 29, he launched a restaurant in his hometown, Shizuoka. He opened “Ginza Kojyu” in 2003. At first glance, I felt that Chef Tooru was very young to be the chef, as most of the sushi chefs I have encountered were a bit advance in their years, but appearances set aside, Chef Tooru had a presence about him. Kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both
KOJYU | 8-5-25 Ginza, Chuo-ku, Tokyo | +813 6215 9544 | www.kojyu.jp
the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals. The tough part about experiencing something for the first time is that there is no comparison from past experiences. I have dined in high-end Japanese restaurants, and by that, I meant here in Jakarta and Singapore, so if I compare my experience here with in Kojyu and the other higher quality sushi restaurants in Tokyo with the ones here, it would have been like watching an old black and white TV all your life and then switching to a big screen high definition television. You can actually taste the quality of the ingredients used and the amount of love and dedication that was put in every dish. Is it expensive? Yes. Is it worth it? YES! Would I go back to it again? Not right away, but yes.
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TA K I N G I T TO T H E S T R E E T S
KETOPRAK CIRAGIL by RIAN FARISA photographs by DENNIE BENEDICT
What is Jakarta without its beloved ketoprak? An iconic dish that is eaten everyday by thousands to start their day made extremely popular for the past five decades by a humble hawker.
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ometimes I wonder about the power hawkers’ have over their fans, it is beyond logic. I don’t get why people are enchanted even if the hawkers don’t really pay attention to other factors like venue and appearance. It all remains a mystery to me. One great example of this hawker fanaticism is Ketoprak Ciragil. Ketoprak is one of the most sought after delicacies in Jakarta and is eaten usually for breakfast and lunch as well. Ketoprak Ciragil is open from morning until early evening and with their peak time being lunch. Unless you’re really hungry or a true aficionado of Ketoprak Ciragil, best to prepare yourself to vie for a seat, shove your way through the queue, and deal with the confusion inside the kitchen. But when your order arrives, be ready for spoonfuls of divine flavors. It is made up of steamed rice cakes, bean sprouts, vermicelli and fried tofu all brought together by the silky sweet goodness of the peanut sauce. A unique element from Ketoprak Ciragil is that you can have fried egg, hard-boiled egg, omelette, or even salted egg with your ketoprak! It has been five decades since the grandparents of Pak Parto decided to sell this ubiquitous Jakartan treat. Aside from inheriting the business from his mother, Parto also takes on her shy and conservative personality. He prefers to continue the legacy of his family business without rushing anything. Well, there is nothing to change, since their ketoprak stall has survived for many years without experiencing any shortage of customers! A loyal patron, Hadi Wijaya told The Foodie Magazine that he has been a happy faithful customer for two decades. ‘We have known Parto since he was still a little kid!’, he confessed loudly, making Parto and his mom smile. ‘No matter how hot the day, it’s always a satisfying for me to visit Ketoprak Ciragil’, Hadi’s wife added. Although some people prefer to have their ketoprak inside their cars cooled by the AC but many including celebrities choose to experience the ketopraks directly inside this humble shack. Care to share in the experience? Better come down and enjoy it like how we did.
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TA K I N G I T TO T H E S T R E E T S
“Unless you’re really hungry or a true aficionado of Ketoprak Ciragil, best to prepare yourself to vie for a seat, shove your way through the queue, and deal with the confusion inside the kitchen.”
KETOPRAK CIRAGIL | Jalan Ciragil (right on the corner by the small river with other hawkers), Jakarta
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TA K I N G I T TO T H E S T R E E T S
SATE AYAM PAK MURI by RIAN FARISA photographs by DENNIE BENEDICT
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Although commonly eaten nighttime, but having an all-day famous satay hawker around the neighborhood is a great blessing indeed!
remembered a story from a fellow foodie friend of mine. Just a day before his wedding, he decided to add more merriment for the party with delicious satay from Sate Ayam Pak Muri. I didn’t really know why he decided to do it just one day prior since normally it won’t be doable, but he asked anyway. Convincingly Pak Muri told him, ‘No problem at all. We can handle sudden requests for up to 2,000 skewers a day!’ Long story short, it was a happily ever after story for my friend. A few years later, we had a chance to visit this fantastic hawker located just across the Pertamina Hospital on the busy Jalan Kyai Maja. Parking your car might be a problem here as Sate Ayam Pak Muri shares the same place with other business establishments. The billowing smoke coming out from the grill was like a signal for us to show it’s location. The satay was brought to us was really tempting. Five skewers of chicken and five skewers lamb satay, bathed in Indonesian much-beloved peanut sauce and kecap
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manis, all showered with crispy fried shallots. Served on the side of these marvels were the rice cakes, sliced raw shallots and birdeye chilies with freshly sliced tomatoes. Well, that may be a popular combination seen in common hawkers but Pak Muri has had this secret concoction inside both the meat and the sauce that make him miles ahead in the competition. The chicken cubes come in bigger sizes and is tender and juiciy. Curious with the never-ending stream of people leaving his stall with satay takeaway, I asked Pak Muri how many satay he sell every day, to my surprise, the amount reaches more than ten thousand! That’s why it was a stroll in the park for him to accept any surprise requests - even for weddings like my friend did. Great service is another forte after the delectable satay. Not only is their service flow efficient, it is supplemented with huge smiles and friendly gestures. Based on this, I believe that we will still see more from Pak Muri’s excellence in the satay business in the future.
TA K I N G I T TO T H E S T R E E T S
“No problem at all. We can handle sudden requests for up to 2,000 skewers a day!’ – Pak Muri, the owner of Sate Ayam Pak Muri.
OPENING HOURS: Everyday, 8.30 pm – around 10 pm (later during weekends) SPEND: IDR 30,000 / person
SATE AYAM PAK MURI | Jalan Kyai Maja no. 21 (in front of Pertamina Hospital), Jakarta +62.21.9861.6166 or +62.858.1144.0044
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I CO N I C
KAHYANGAN by RIAN FARISA photographs by DENNIE BENEDICT
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I CO N I C
Skydining has always been a thing in Jakarta, although for some reason, not many are left except for some restaurants which either have a soulful connection with their patrons or are hip enough for the youngsters to frequent. For Kahyangan’s case, the first reason is clearly the answer.
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ahyangan is well placed at the top of the Wisma Nusantara Building right by the Hotel Indonesia roundabout. As part of a hotel and office building complex, it has seen the brand of the hotel change a few times, but it has not. What’s monumental about Kahyangan is that 2013 marked its fourth decade serving the city’s finest. Since its inception back in the 70s, Kahyangan has seen many VIPs, celebrities, and other dignitaries frequenting the restaurant thanks to its classic Japanese shabu shabu dishes and a breathtaking view overlooking the skyscrapers from the top its perch on Wisma Nusantara, once famed as the tallest building in Jakarta. In 2012, Kahyangan decided to expand to do teppanyaki to further prove their survivability and claim their place amidst the challenges of other restaurants nearby. The secret behind the success says Executive Chef Philippe Le Bourhis is: “The quality ingredients, best beef, the ponzu sauce, and the consistency we’re proud of”. The ponzu sauce is so special that once
you taste it, you may not be able to contain your admiration any longer. It is made from a fresh concoction of vinegar, lemon, Kikkoman soy sauce, the extracts from poached fish skin, and lastly, sugar. Thus the sauce gives an extra kick of savory sour flavor to any of the food you poach from the shabu shabu bowl - be it the fresh bok choy, enoki mushrooms, bean sprouts, Japanese udon, or premium rib eye wagyu beef from Kobe up to the best from Kagoshima. Additionally, the teppanyaki section would be something you would want to experience as well since the dining sensation here is culminated into a whole new level. Experiencing the joy of seeing Bundaran HI from above with your significant other and tasting the great food that your personal chef cooks on the teppan in front of you inside the welldecorated private room is clearly what defines the term ‘romantic skydining’. ‘Traditional recipes are important, but we’re also evolving to offer wider Japanese food selections, firstly through teppanyaki and then yakiniku’, Philippe continues. Just
KAHYANGAN | Wisma Nusantara Building – 28th floor | Jalan M. H. Thamrin Kav. 59, Jakarta | +62.21.3192.1111 www.pullmanjakartaindonesia.com | Facebook: Kahyangan Shabu Shabu & Teppanyaki
as a teaser, during my initial encounter with Kahyangan back when it had just started serving teppanyaki, I had a somewhat beautiful Franco-Japanese modernist experience comprised of foie gras, pears, zucchini, with teriyaki and fresh cranberry sauces, and on another course, Canadian lobster with nori, bell peppers and sea urchin sauce. With this, Kahyangan becomes not only a place to satisfy your usual palate craving for shabu shabu that many have experienced for decades but the restaurant also becomes an envoy of modernity where the sizzling teppanyaki dishes are also incorporated with inspirations from French cuisine. The question for you would be, ‘Which one would you choose first?’ Nevertheless, for anybody who started their skydining experience in Kahyangan, a plate full of rempeyek (a type of Indonesian crackers with peanuts) is waiting to be devoured first! If you ever wonder why this local delicacy suddenly appears in the first place, then it is because Kahyangan remembers what the guests like for many years.
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A F O O DI E ’ S L I F E
A F O O DI E ’ S L I F E
Riding The Waves by JED DOBLE photographs by AKI
Rimba Jimbaran Bali’s head chef Jusman So, rides out the Bali surf every chance he gets.
“Surfing will change your life. Once you experience the exhilaration of riding your first wave, you will keep wanting more.”
A F O O DI E ’ S L I F E
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ost may know him for the delightful dishes he created at Dava restaurant of the Ayana Resort & Spa Bali and now as head chef of sister hotel, Rimba Jimbaran Bali, but unknown to many, Chef Jusman So is a passionate surfer and is always eager to jump into the water and catch a wave. On a recent trip to Bali, I sat down with Jusman to chat about his other love. Surfing was always a sport Jusman was keen on taking up. He started in 2005, taking his first lesson in Desaru, Malaysia. Soon enough, he bought his own board and since he was still based in Singapore then, he started to fly to Bali at every opportunity he got, just to surf. As fate would have it, Ayana offered Jusman the job at Dava in 2011, whether the possibility of living in Bali and getting to surf as often as he could was part of the decision to take the job, Jusman doesn’t want to say, but I think, it did help a lot. When he moved to Bali, this is when he would say he started to surf properly. Weather and time permitting, Jusman tries to catch the surf in the early mornings before
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work. He surfs at many places around the island, but it is usually dictated by the tide and the wind. Some of the places he frequents more often are Balangan, Padang Padang, Uluwatu, Greenbowls, Serangan and Nusa Dua, just to name a few. Of course, the surf is always still dictated by the elements, when I asked Jusman what he thinks of when he is out on the water, he says: “I always think, am I going to get the wave of the day or am I going home jaded.” On the occasions that I have met him, Jusman always exhibits this calm demeanor, he seems shy, but always has this boyish charm about him. I ask: What is your ‘recipe’ for a perfect surf session? Jusman says with a smile, “Sun shining brightly, no wind, a couple of mates at an less crowded surf break and glassy overhead barrels.” Sounds divine. For Jusman, being a surfer definitely has its benefits. I ask him if exercise or in his case, surfing, helps him to be more passionate or creative about his work as a chef or if the two are worlds apart. “Yes, absolutely! Surfing keeps me healthy, and out of bars and clubs at night. I sleep and wake-up early to get a session in before
work. Coming to work after an exhilarating surf, your body is filled with released endorphins which trigger a positive feeling in your body and keeps you energized throughout the day. You will certainly not feel this way after a heavy night out hitting the bars and clubs.” For those interested in taking up the sport, Jusman has his tips for new surfers. He warns them: “BE CAREFUL! It will change your life. Once you experience the exhilaration of riding your first wave, you will keep wanting more. Its worst than drugs!” Before I ended the conversation, I try to ask which of is his two passions is his true love. I say: Gun to your head, if you had to choose to give up one thing in life, what would it be? Surfing or Cooking? And please, don’t say ‘just pull the trigger!’ With a sigh, Jusman says: “That is a decision that I never want to and hopefully will never need to make, but for the sake of answering your question, I will give up surfing. Purely because cooking pays the bills and surfing doesn’t.” Good answer. But I guess, even if Jusman chose cooking, he will still try to sneak in a surf or two when no one is looking!
A F O O DI E ’ S L I F E
“Surfing keeps me healthy, and out of bars and clubs at night. I sleep and wake-up early to get a session in before work. “
RIMBA JIMBARAN BALI | Karang Mas Estate, Jalan Karang Mas Sejahtera, Jimbaran, Bali | +62 361 846 8468 www.rimbajimbaran.com | Twitter: @RIMBAJimbaran | Instagram: rimbajimbaran
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M AYA ’ S M U S I N G
TIME TO EXERCISE by RIAN FARISA photographs by MELANIE TANUSETIAWAN
Health and wellness are an integral part of Chef Maya Aldy’s life. This month, she gives us a peek into how she balances her life as a foodie and being healthy, by sharing us her fitness regimen. As a yoga practitioner, her endurance level has increased and this gives her the energy to try out other sports. Her boundless energy further fuels her creativity at work as a chef.
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M AYA ’ S M U S I N G
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M AYA ’ S M U S I N G
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M AYA ’ S M U S I N G
S
o that we can eat what we want! That’s probably one of the main reasons why I exercise. Well, that works for me too but basically I have always been a competitive sporty girl. Even when I was 5 years old, my father taught me to swim. I also did track & field and karate since I was a kid, that’s why I love sports so much. My regular schedule would be to run twice a week and do yoga twice a week,. On the weekends, I would swim. However, my job as a chef requires me to level up the game because I cook and taste a lot of food. Three months ago, aside from the endurance ability I got from yoga and running, I decided to do crossfit at join Bengkel Crossfit. Their unique workouts opened the doors of my hidden physical potentials and I feel I have gained more strength from it, but most of all, it’s all about good sweat and fun! I believe that there is no reason to not stay healthy. The blessings of having an active lifestyle are numerous and you will prominently feel the difference. I have not only been more resilient against illnesses, I even feel that traveling becomes easier because I don’t have a problem lugging around my luggage or putting it up in the overhead bin. Another tip I want to impart is about not skipping breakfast. I know you have all heard that breakfast is the most important meal of
the day, so don’t skip it! A simple breakfast menu that I usually make at home is what they call as overnight oats – my recipe is granola or oatmeal with protein powder, flaxseed, yogurt, and fruits. Basically you can use your favorite fruits and grains, from honey, goji berries, cranberries, or raisins. Being a chef, I like using textures in my food, to make it more alive. You can also try my brekkie smoothie which is a concoction of coconut water, coconut meat, bananas, honey, flaxseed and a little bit of cinnamon does the magic trick for me. Of course, I am only human, I succumb to the temptation of comfort foods and I’m such a weakie when it comes to my mom’s delicious rendang! So, don’t be shy to have your favorite treat sometimes as a reward. Keeping up with a balanced life can be fun right? Now you can start by choosing an exercise that you love doing and remember to also eat well.
Maya’s Words of Wisdom • You are what you eat. • A smaller portion is a better portion. Try to make it on your own too! • Do an exercise that you love and make sure you sweat. Do it two or three times a week, and be consistent. It doesn’t have to be complex. • Finish your glass of water. Hydrate well after working out. • I work out to feel good and so that I can eat more.
Much love,
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A LEGAL AFFAIR by RIAN FARISA photographs by DENNIE BENEDICT
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Staying healthy doesn’t mean restricting yourself from enjoying a slice of heavenly patisserie. Young pastry genius, Talita Setyadi presents us with a cake recipe that ensures your sweet affairs endure – guilt-free.
Talita Setyadi | www.talitaskitchen.com | talita@talitaskitchen.com | Inatagram: @talitasktchn | Twitter: @talitasetyadi
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rmed with her knowledge of French pastry techniques from Le Cordon Bleu Paris, Chef Talita Setyadi immediately impressed the Jakarta culinary scene with her lovely cakes and confections. In just a few months, she has become a pastry instructor and has been working on some cooking books. Talita is now preparing herself to enter the business officially by opening her own pastry shop and cooking school soon in Jakarta. It’s a good start for this young chef and she has every right to be confident about it. ‘” am very optimistic for the coming future in Jakarta”, she said.
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Talita also lets onlookers peek into her personality and her interests through her own food blog where she focuses on creating and designing her own cakes – an initiative energized from her favorite pastry wizards, Antonio Bachour and Clair Damon. This month, Talita shares her own creation of a healthy confectionery that involves fresh fruits, gluten-free flour, calorie-free sweetener and a touch of sophistication found beneath the cake’s rich textures. The moist upper layer with a mango sweet note complements the spongy interior which is further made interesting with the crunchiness from the dried coconut. Absolutely delish!
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COCO MANGO LASSI ENTREMET Makes one 22 x 22 cm cake
INGREDIENTS:
For Gluten and Sugar Free Coconut Sponge: • 4 pc Eggs • 80 g Stevia powder • 100 g Unrefined coconut oil • 1 pc Vanilla bean pod, seeds scraped • 200 g • 180 g
Freshly grated coconut Coconut cream
• 130 g • 20 g • 50 g • 1 1/2 tsp
Brown rice flour Corn starch Arrowroot Baking powder
For Honey Mango Lassi Mousse: • 400 g Mango Gedong Gincu flesh – pureed (around 4 mangoes) • 160 g thick unsweetened Greek yoghurt • 40 g • 60 g • 30 ml
egg whites honey water
• 6 sheets
gelatin
For Orange, Lemon Jelly: • 340 ml Freshly squeezed orange juice • 60 ml Freshly squeezed lemon juice • 1 g Agar agar powder For Honey-Candied Orange Peel: • 2 pc Oranges, peel julienned • 50 g Sugar • 100 ml Water • 1 pc Vanilla bean For Mango Fluid Gel: • 100 g Mango Gedong Gincu flesh - pureed • 1/2 tsp Agar agar powder
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For Montage: • Crystal jelly glaze • Mint leaves • Mango fluid gel • Candied orange peels
STEPS
For Gluten and Sugar Free Coconut Sponge: • Preheat the oven to 150oC • Place eggs and Stevia in the bowl, whisk until Stevia is dissolved and eggs are slightly lighter in color. • While whisking, drizzle in the warmed coconut oil to make a smooth emulsion. • Add in the vanilla bean seeds and whisk to disperse. • Add in the grated coconut and coconut cream and whisk to combine. • Sift and mix all the dry ingredients together, pour into the bowl and whisk until well incorporated. • Line two baking trays with wax paper. • Spread out onto two baking trays 5 mm thick. • Bake for 10-12 minutes until set but not browned. • Cool completely and cut into a square shape using a 22x22cm entremet ring. For Honey Mango Lassi Mousse: • Place the gelatin into a bowl of ice water. • Whisk egg whites in a mixer with a balloon whisk until soft peaks form. • Heat up honey and water until it comes to a hard boil. • Pour the honey syrup into the egg whites with the mixer on low speed. • Put the mixer on medium/high speed and whisk until meringue is firm and shiny. • Meanwhile, warm up mango puree until it comes to a simmer, take off heat. • Squeeze the softened gelatin to remove excess water, add to the mango mixture, whisk until combined. • When both the meringue and puree have cooled down to 35 degrees C, whisk in the Greek yoghurt into the puree. • Add in the meringue and fold to incorporate silicon spatula or a large whisk • Mixture will be quite runny, use immediately to achieve even layers.
For Orange, Lemon Jelly: • Combine all ingredients, bring to a boil, skim foam with a spoon. • Strain and use while warm but not hot. For Honey-candied Orange Peel: • Bring julienne of orange peel in some cold water to a rolling boil. • Strain and add more cold water, bring back to a boil and strain. • Mix and boil the honey and water, add in the blanched orange peels. • Simmer until orange peels are translucent, shiny and candied. • Reserve in syrup until use. For Mango Fluid Gel: • Whisk to combine both ingredients, bring to a good boil . • Pour into a small bowl, cling wrap and leave to set in the fridge. • When the jelly has set, place in a food processor and puree again. • Place into a piping bag, cut off the tip and use to decorate the cakes. For Mango Fluid Gel: • Place a sheet of coconut sponge at the base of a 22 x 22 cm entremet ring. • Pour in half of the mango mousse and tap onto the counter to level out the mixture. • Place in the fridge/freezer until the mousse has set. • Place the other sheet of coconut sponge on top of the mousse, press down firmly. • Follow by pouring the other half of the mango mousse mixture, tap again to level out. • Place again in the fridge/freezer until the mousse sets. • Pour warm orange and lemon jelly mixture over of the mousse, freeze completely. • Remove carefully from the ring, trim edges to expose the layers • Give the top of the cake a light brushing of crystal jelly glaze for shine • Cut into desired sizes (3 x 12 cm) or leave whole. • Decorate with mint leaves, mango fluid gel, candied orange peel. • Leave to defrost in the fridge before eating.
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STUFF OF LEGENDS
SS TTUU FF FF O O FF LL EEG G EE N ND D SS
SISCA SOEWITOMO – The Cooking Show Lady by RIAN FARISA photographs by DENNIE BENEDICT
Sisca Soewitomo is probably the most familiar food personality on TV. She takes time out from her very hectic schedule to share her two cents worth about living the life of a cooking show host and best selling cookbook author. And while at it, we had a peek into the behindthe-scene story of her cooking show.
STUFF OF LEGENDS
“B
on appétit!”, said Julia Child from a footage seen from a movie back in 2009 and hearing Meryl Streep say it using a high pitched voice resembling the real Julia was probably my most memorable scene of all. Although Julia started late with her cooking career, she managed to write a revolutionary book that helped Americans deal with difficult French cuisine at a time when recipe translations were still hard to come by. Afterwards, she returned to she States and starred as the country’s most famous TV personality. In another dimension during my teenage days, Indonesian TV world was also colored by the appearance of a local persona who cooked homemade dishes for years and the reruns are still being broadcasted by a different TV channel now. Ibu Sisca Soewitomo is her name and it was she that I thought of when I finally knew a thing about Julia Child as they came from the same philosophy for their love of cooking but miles apart physically. During my first ever encounter live, she appeared just like how I remembered her from back then and I sometimes ponder how she can manage to stay young, because we all know that Sisca is a senior figure in the food world since the 1970s and the first time I knew about her was back in late 1990s. It was a hot day and right on the plaza in front of The Ministry of Environment, Sisca played her familiar role for her new
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cooking show and drew the attention of many viewers there. She came in with a full crew to shoot one of the episodes for her latest cooking show. Although challenged by the weather, she showed her commanding aura and took care of many things such as the readiness of the stove, pans, ingredients and even corrected some stuff from the script as well to ensure the shooting went well. Even though this has become her routine, but it’s all about perfection for Sisca. After she had demonstrated three recipes in front of the camera and audience, she also had a brief photo session with the fans. Exhausted after several hours of filming, she sat down for a short break but clears her time for a brief talk with us down at the set. “The rule of thumb to become a good chef is simple: Keep on learning and be frank when you speak”, she said. Based on this philosophy, Sisca has also been known as a lecturer back in Trisakti tourism school for 18 years and a public speaker as well. Her current activities are filled with devising cookbooks which number more than a hundred now and of course, her cooking shows. “Most of the dishes from my cookbooks are relatively easy to make, but aside from reading the recipes carefully, a good kitchen will also help you to work things out easier”, she added. Suddenly I remembered that just now during the shooting, she worked on so many details and perhaps
that’s her aesthetic to make everything work according as planned. “Back when I was young, I learned a lot about cooking from my parents and so little restaurants could be found in Surabaya back in the 1950s, “ she recalls. During her college years, she enrolled in medicine but decided to just explore the thing she really knew from the beginning – cooking. As time went by, her hard work received recognitions through scholarships in Taiwan and the United States. In her Trisakti days, she became the lecturer for several culinary personalities such as the late Chef Tatang or another cooking show maestro, Rudy Choirudin. Until finally in 1997, she debuted in her own cooking show. At this juncture, all that she wishes is to continue the legacy she has built since the beginning and to contribute more for Indonesian cuisine as she emphasized it strictly that every Indonesian should preserve what the elders had passed on for us. Working in the culinary field is a tough one as we all may know from a perspective of an outsider but for Sisca, it is all a matter of perseverance – especially in an instantaneous age where everyone could move around as they please and become whatever they want although many also face failures. A little bit of advice from her, “Be thankful with what you have, there is no reason to give up because of small failures. If you love cooking so much, then continue to do so.”
STUFF OF LEGENDS
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PA N T R Y 1 0 1
GRAINS OF WISDOM by RIAN FARISA
Millet Quinoa Resembles couscous and is used mainly in baked goods, soups, and salads. Quinoa comes in many colors such as red, black, and white, and is packed with nutritious elements like fiber, manganese, magnesium, iron, and essential amino acids that our bodies need.
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Originated from India and several African countries, millet is known for its versatility and is a good alternative to rice. It is often used in pilafs, salads, soups, multigrain bread, and even pasta. Millet also helps to control glucose levels and is packed in proteins.
Flaxseed Although not exactly categorized as grains, flaxseed’s rich nutrients make it one of the most sought after healthy food nowadays. Loaded with Omega-3, fibers, and lignans – a powerful antioxidant component found 75 to 800 times more in flaxseed than other plant foods.
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Nutritionists encourage us to start our day with grains to provide us with high energy and nutrients. For some of us, we get curious about these magic grains, but we don’t really know what to choose. This month, we present you with a selection of grains which you can easily find in the supermarket to supplement your diet.
Buckwheat Barley Known popularly for its unique nutty flavor and chewy texture, barley is a grain that is versatile and can be applied in many foods and beverages. Barley’s soluble fiber can lower cholesterol and reduces the risk of coronary heart disease. While its insoluble fiber reduces the risk of colon cancer and diabetes.
Used extensively in cooking and often made into gnocchi in Italy, soba in Japan, and as blinis to complement caviar. So, not only it is delicious but also good for your cardiovascular system, lowers the diabetes risk, prevents gallstones, and many other benefits.
Oats Probably the most famous grain in the whole world, oats is the source of energy for millions as they start their day. Rich in manganese, selenium, phosphorus, fiber, magnesium, and zinc; clearly many don’t have to seek for other grains because of its popularity, unless you’re in for the unique kinds.
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W H AT C H E F E AT S
ADITYA NATHANAEL by RIAN FARISA photographs by DENNIE BENEDICT
‘There’s always time for steak!’, exclaimed young and athletic chef, Aditya Nathanael, who took us on a tour of his favorite steak joint.
W
hich steakhouse in Cipete? Of course it’s none other than Abuba, well-known in Jakarta as a hugely successful local steakhouse. “Whenever I’m in the mood for a hearty steak, I come here, others might say I come too often!’, said the jolly chef. For Aditya, his love for meat came from his training at Meat and Livestock Australia in Singapore. There he excelled not only in making the cuts but also in grilling them. “I came to appreciate restaurants which can grill their meats well. For me, Abuba has that consistency. Another thing I love is the babi guling from Warung Ibu Oka in Ubud, because of how delicate it is and they do it well all the time,” he added. His steak came and he added the extra rice which he ordered and put plenty of chili sauce alongside the medium-grilled tenderloin – a kind of mixture that he likes a lot apparently. Somehow I can remember how people usually have their own formula of sambal, vinegar, and kecap manis for their bakso and that’s exactly what I saw with Aditya and his relationship with grilled, juicy beef! Even with this diet, Aditya is aware on how to keep his good form. “Between my time running restaurant projects in Jakarta and Bali, I tend to eat a lot. But I compensate with my usual mixed martial arts training and CrossFit workouts.” So, that’s the secret recipe then!
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ABUBA STEAK | Various locations in Jakarta and Bandung | www.abubasteak.com | Twitter: @abubasteak
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