THE FOODIE MAGAZINE
VOL. 1 | ISSUE 01
Things That Make You Go Eat 8 Rendang Burger 10 Teens Need Recomendation Place 13 Indodiner - Bar and Dinner 15 Casa Living Senayan
DIRECTOR Hadafi Bahtera
Trending’s Food 19 Food Unbelievably Trendy 21 Food Trends In 2018 The Best Place for Dining 23 Amuz Gourmet Restaurant
EDITOR Aisyah Febriani
CONCEPTUAL
Dheliawanti
WRITER Dea Imarotunnisa
Recipe’s 25 Chorizo-and-Potato Hash 27 Deep-Fried Sea Bass with Three Flavoured Sauce Contributors 29 The Owner’s List
“Don’t put processes around problem solving- take as long as it takes to get to the right answer. And once you get to the answer, give it everything to get PHOTOGRAPHER it done.”
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One way to build a business anywhere in the world: What we learn at Zomato by : Hadafi Bahtera
T
hanks for all the love for our Lessons from 2017 post a few days ago. There’s one more thing I have to share, and I had it saved for a separate post. It demands that much attention, and would have been lost amongst all the other points in the previous post. Here’s some context before we dig deeper into this. Almost half of our people are in teams outside of India. We are the market leaders in 18 of the 23 countries we are in, and getting to this point wasn’t easy. I can’t even start counting the number of personal sacrifices our people have had to make to get us there. We operate in many countries that are culturally very diverse. Lifestyles, motivations, communication – all of these work differently from the perspective of each country. We made sure we were being sensitive to the local work culture, and built Zomato in these markets around such sensitivities. Some of our countries succeeded, some didn’t. Some succeeded because of the product and in spite of the team, and some because of the team and not because of the product. Our most significant markets are the ones where we have a stellar team, and the product has found widespread acceptance.
One thing that stood out for us was that there are some countries that are culturally accustomed to working hard. And then there are some that simply aren’t. We’d also notice a very vibrant startup ecosystem in the former. •People in some countries are very open to candid feedback and confrontational conversations. Not in the others. •People in some countries are very open to constant change. Not in the others. •People in some countries are generally frugal with their lifestyles. Not in the others. •People in some countries push boundaries all the time. Not in the others. One of our biggest learnings in 2017 is that all of the things I said above are wrong. You can’t generalise anything for any country. If you are an organisation and have built a certain kind of culture, you can always find people in any country who will want to be a part of what you are building. You just have to look hard enough. And look beyond the first few people who will tell you that it simply cannot be done. You have to be a place that’s more than a paycheck for people.
Woow!!! There is a Burger whose contents are Rendang
Things That Make You Go Eat
by : Dheliawanti t has become a regular agenda for Aston Hotels to always present a promo menu with unique creations every month, and this time Aston Semarang Hotel and Convention Center for December presents western-themed dishes with Indonesian flavors, namely Burger Rendang .
I
According to Sous Chef, Amrih Hidayah, Rendang is one of the most global dishes in Indonesia, as well as burgers. However, Rendang is synonymous with meat that has a strong spice flavor, while burgers are identical to meat-filled breads with a soft and cheesy flavor. “Combining these two tastes from continents is believed to be able to provide experience for culinary lovers,” Amrih
different a unique explained
How to make a very simple rendang burger, burger patty that comes from minced meat, onions and bread flour dipped in rendang sauce. After that, the burger bread is split into 2 parts, then smeared with mustard and then heated in the oven for about 3 minutes, after being cooked, the bottom bread is prepared, then topped with slices of onion, cucumber slices, tomato slices, lettuce and cheese sheet then burger patty with the rendang sauce placed on top of it and finally covered with bread at the top.
Monica Suci as the Public Relations of Aston Semarang said that this menu will be available at Jade Café and Res to during December. The menu is priced at Rp. 55,000, this can be ordered at the cafe’s operating hours namely 10.00 WIB - 22.00 WIB and also as a room service.
“In addition to presenting a promo menu, Aston Semarang also offers attractive room promos during September to October 31, 2018. Promo” weekend surprise “is a promo room package that can be ordered on Friday, Saturday and Sunday,” he said. He explained, this package includes 1 night stay in superior rooms, free pick-up from / to airport / station, shuttle to shopping and hometown shopping, free shuttle to Old City tourist area, discount coupons to Old City 3D Trick art Museum, Seruni Spa discount coupons, and various discount coupons at Jade Café and Resto. This package costs IDR 678,000. For more complete information on the promo at the Aston Semarang Hotel and Convention Center, you can visit Instagram at AstonHotel Semarang or Facebook at the Aston Semarang Hotel and Convention Center or via telephone at 024 3566 869. www. thefoodieMagz.com | 8
Teens, Your Brain Needs Real Food
Things That Make You Go Eat
by : Raden Talitha Rahma
T
eens, do you want to be in a happier mood, do better in school, have more energy for fun activities and make friends who share common interests in music and sports? Well, that’s a no-brainer. And speaking of the brain, feeding it the right foods is exactly what can help you achieve this state of teenage bliss. Teens are faced with myriad physical changes and academic demands, all while being bombarded by what their peers are doing – from what not to wear, to what to say and when to say it, to how to get the attention of you know who. And in the midst of all this, the body’s most critical organ – the brain – is still developing, says Dr. Neville Golden, a member of the American Academy of Pediatrics’ Committee on Nutrition and chief of adolescent medicine at Stanford University School of Medicine in California. “If [teens] don’t eat right, they can become irritable, depressed [and] develop problems such as obesity and eating disorders – and those have a whole host of psychological morbidities,” Golden says, adding that proper nutrition can help prevent and manage these conditions.
How the Teen Brain Develops During adolescence, the brain is undergoing serious renovations. Axons – the long nerve fibers that neurons use to fire signals to other neurons, muscles and glands – develop a protective layer known as myelin, or white matter. This rapid-fire action boosts the brain’s power to accept and transmit information. The brain’s dendrites – which send electrical messages to the neurons – extend and grow more branchlike during these developmental years. At the same time, the synapses most frequently used to process information grow stronger, while the weaker synapses that aren’t used begin to die. This brain remodeling phase in a teen’s life is known as “pruning,” says Jeanette Johnstone, a postdoctoral fellow in the department of neurology at the Oregon Health & Science University in Portland, where she’s also a child and adolescent psychologist resident. And without proper nutrition, the brain’s ability to learn new tasks or skills decreases – certainly not good news for students.
What Teens Need
The AAP recommends teens eat a balanced diet. That means aiming for three meals a day and two healthy snacks, and not singling out “good” or “bad” foods, says Heather Mangieri, a registered dietitian in Pittsburgh and a spokeswoman for the Academy of Nutrition and Dietetics. “No single food will cause harm to the brain, but there are certainly some foods that are considered beneficial for brain health,” Mangieri says. “The most important consideration for feeding teenagers is that the brain is fed.” Here’s what teens should be consuming each day: Breakfast: •2 eggs mixed with spinach and tomatoes •2 pieces of toast •1 cup milk •1 banana Lunch: •Tuna salad sandwich with cheese on whole-wheat bread Night snack: Greek yogurt with granola, berries and nuts
After-school snack: •1 cup bran cereal with milk •1 banana Dinner: •One 4- to 5-ounce chicken breast •1 cup broccoli •1 baked white or sweet potato www. thefoodieMagz.com | 10
MUARA KARANG - PLUIT, NORTH JAKARTA, RESTAURANT/ CAFE/ SHOP
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INDODINE BAR & DIN PLUIT by : Aisyah Febriani
nother new instagrammable place to recommend, IndoDiner, a diner located in Pluit, North Jakarta, near Emporium Pluit Mal diner concept decor in pastel colors. Peanut Nutty (IDR 79K) Nasi Ndud (IDR 45K)
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Crispy Beef Belly Sambal Matah (ID
U
Recomendation Place
pon arriving, you will be greeted by unique bus shaped building entrance, it’s so catchy you can easily spot this place from the street. The diner has two floors with nostalgic diner interior concept with black and white tiles, neon lights including classic diner counter stool. The first floor is dominated by turquoise color. There’s stage for live band on every Monday, Wednesday, Friday, and Saturday from 21.00.
ER – The most instagrammed spot from Indodiner would be the second floor area with full NER, pastel pink decor from the bar stool, ceiling, even
the floor is pink. Serving mainly classic Indonesian dishes, there are a few of Asian & Western fusion dishes too with price ranging from IDR 36 to bar and IDR 90k. As for drink, there are alcohol and non ll with unique alcohol beverages ranging from IDR 26k to IDR 266k.
y with DR 45K)
Jl. Penjernihan IV No. 9 Jakarta, 10210 Phone: (021)-25981666
Casa Living Senayan by : Dea Imarotunnisa O
C
Recomendation Place
asa Living Senayan, a coffee shop (Casa Kopi), hotel, and rooftop terrace (Atap Rumah Cafe) in one building. So basically Casa Living Senayan is the 2nd outlet of Casa Living Hotel (1st outlet is located at Setia Budi area). Casa Living Senayan just had their grand opening recently, let’s see what’s interesting there. Decorated with modern and instagrammable decor, the hotel has strategic location with around 33 rooms if we’re not mistaken. the coffee shop called Casa Kopi, it opens early from 8AM till 10PM. For food, either breakfast, lunch, dinner or snack, you can head over to their rooftop cafe called Atap Rumah, it opens for public from 10AM till late night. You can order the food and enjoy it from the coffee shop area too. Address: Casa Living Senayan Jl. Penjernihan IV No. 9 Jakarta, 10210 Instagram: @casa.kopi & @casalivinghotel Phone: (021)-25981666 www. thefoodieMagz.com | 16
Trending Food
4 FOOD UNBELIEVABLY TRENDY AMONG INDONESIAN MILLENIALS
F
by : Hadafi Bahtera ast-changing trend is not unique to the fashion sector, it also affects the food and beverage industry. While many consumers would love to eat out in their favorite restaurants, food trend is not shaped by consumers’ demand for food. Instead it is associated with the changing lifestyle of the people. Among modern Indonesian consumers, food could now become trendy through social media exposure. People are using the social media to post almost everything, including what they eat and drink. Indonesian millennials are increasingly exploring a diverse selection of food offering through the social media, particularly using Instagram and Path. Many also read food blogs and reviews on Zomato and Tripadvisor, for the purpose of knowing food ratings or what other people have to say about the food and the eating place. Hence it is not surprising that restaurants and food stalls now heavily utilize the social media to promote their business. With food aesthetic becoming more important than ever, in addition to having a good taste, food must now look good or photogenic for it to become trendy on social media. In this magazine, we would like to share the five foods and beverages that are trendy among Indonesian millennials.
1. Anything with salted egg
Foods containing salted egg ingredient are trendy, hence many restaurants and food stalls offer salted egg related food on their menu.One of the most well-known salted egg food stalls is found in South Jakarta, serving fried chicken or fish with salted egg sauce. This place becomes a favorite through Instagram posts, in addition to the good taste and affordable price. Moreover, foods with salted egg are also trendy as snacks. Singapore-based Irvins brand is among the most famous in Indonesia, thanks to those selling the snacks online.
2. Mango Drink
Mango is one special tropical fruit that can be abundantly found in Indonesia and creative people now take mango to a whole new level. Today, we can find people selling not just mango fruit per se, but also as a drink/dessert. Mango drink is a hype In Jakarta and the trendiest is sold by King Mango Thai. People would spend hours on the line just to get the giant cups of mango juice from the seller, which is well known in Jakarta, thanks to the social media. The drink comes with a layer of whipped cream, shaved ice and sliced fresh mango. Nonetheless, there are those who think that this drink tastes like the usual mango, which is sweet-sour, depending on the quality of the mango they got. 19 | www. thefoodieMagz.com
Trending Food
3. New Indonesian variants Indonesia as a country is rich in cuisines, and there is now a trend of new variants of Indonesian food. This is done by creating fusion foods, mixing local delicacies with that from other places around the world. One example is the sweet martabak with new variants on the rise. This leads to a slight twist of the food in red velvet martabak, marshmallow martabak, Nutella martabak and even martabak pizza. Would
you
eat
this
red
velvet
4. Korean FOOD
martabak?
Sate or satay is another renowned Indonesian food. Traditionally, one would order chicken, lamb or beef satay with peanut or black soy sauce. But since 2016, there has been a new variant of satay that is particularly popular among the millennials: sate taichan. Sate taichan is arguably different from a regular satay as it does not come with the traditional seasoning. Instead, millennials eat them with just salt, lime, and sambal as sauce. And again, it is creativity, good marketing and social media strategy that boosted their popularity.
The K-wave is not yet over in Indonesia and it is not only in the music and film industry, but also in the food and beverage sector. While Korean restaurants are not new in big city such as in Jakarta and Surabaya, the trend can also be observed in smaller across the archipelago. Some Korean restaurants are even Halal certified,catering to the Muslims market. Besides Korean food served in Korean restaurants, there is also a trend in people buying ramyeon, a Korean instant noodle. One famous example is Samyang, the brand selling spicy Korean instant noodle.
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Trending Food
REMINISCING THE FOOD TRE I
by : Dheliawanti
n this article we want to share with you list of popular, trending or happening food throughout the year of 2018 just for fun and simply as a reminder of what foods that have become trend in our F&B industry. I bet most of you must have followed the hype and tried some of it.
1. Indomie Kekinian
Indomie is undeniably one of the most popular trends in F&B industry in Indonesia. As you can see, lots of Indomie specialty eateries has been popping up throughout the year with unique and innovative creations for example Indomie Sambal Matah, Tom Yum, Salted Egg, etc
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2. Balinese Mixed Rice An exciting addition to Jakarta’s food scene, Balinese mixed rice! there are several new places that specialize or offer Balinese mixed rice so now we can easily get our cravings fixed without needing to fly to Bali.
Trending Food
ENDS IN INDONESIA IN 2018 I
by : Dheliawanti
n this article we want to share with you list of popular, trending or happening food throughout the year of 2018 just for fun and simply as a reminder of what foods that have become trend in our F&B industry. I bet most of you must have followed the hype and tried some of it.
3. JAPANESE CHEESE TART & CHEESE CAKE Cheese Tart is a popular Asian dessert chain that makes its famed Japanese cheese tarts. The tarts are flaky crusts filled with a Hokkaido cheese mousse. Out of many trends, cheese cake/ tart has becomet a major trend in 2018 particularly Japanese style with light fluffy texture
4.RACLETTE CHEESE
Located in Ramen Village at AEON Mall BSD City, Ichiro Ramen Market is undoubtedly one of the most popular ramen stalls there. Besides the classic best selling dishes, Ichiro Ramen has recently launched an innovative Raclette Cheese Ramen dish, let’s take a closer look at their menu. www. thefoodieMagz.com | 22
The Best Place for Dining
AMUZ Gourmet Restaurant Address: Amuz Gourmet Restaurant The Energy Building (2nd Floor,Lot 11A,SCBD Jendral Sudirman Streer No.Kav. 52-53, RT.5/ RW.3, Senayan, Kby. Baru, South Jakarta Daerah Khusus Ibukota Jakarta 12190
O
ffering a luxurious, pleasant Jakarta finedining experience, Amuz Gourmet Restaurant is ready to amuse you from the very moment you step into this fine-dining restaurant. Strategically located at Sudirman Central Business District (SCBD), Amuz Gourmet Restaurant cozily nestles in a corner of the second floor of the Energy Building, which makes this fine-dining venue a perfect getaway from the crowded and busy streets of Jakarta. If you are looking for a romantic candle light dinner, AMUZ is the place to go. The contemporary romantic, chic Parisian interior, features Eiffel Tower-inspired ironwork, unique teardrop-like chandeliers and original paintings by some of Indonesia’s most renowned artists. The exclusive interior at Amuz, designed by Idris Samad, is ideal setting for a perfect romantic dinner. The open kitchen allows the chefs to display their culinary skills. Amuz Gourmet Restaurant offers contemporary French cuisine accompanied by the finest of French, as well as other European and New World wines, perfectly stored in a walk-in glass cellar.
by : Raden Talitha
Amuz also offers an adjoining bar and lounge to enjoy special cocktail creations or a wide selection of wine by the glass. With over 20 years of experience in French cuisine, Chef Gilles Marx leads the Amuz Culinary Team to ensure you have a unique fine-dining experience. To become known as one of the best Jakarta Fine Dining Restaurants, Chef Gilles has created innovative menus with dishes that are rich in taste and flavor, yet light and refreshing. Perfect presentation, an ever-changing menu that incorporates the best seasonal produce from markets around the world, exclusive desserts, fine wines and quality service to complete your fine dining experience are what we promise you and your guests. Amuz is the place for food connoisseurs, where great food and service mean this Jakarta Fine Dining Restaurant is one of the best restaurants in Jakarta WE WELCOME YOU: Monday to Friday Lunch: 11.30 AM – 2.30 PM Dinner: 6PM – 11PM Saturday, Sunday and Public Holiday (Open for dinner only) Dinner: 6PM – 11PM
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CHORIZO-AND-POTATO HASH
by : Aisyah Febriani
Serves: 4 | Prep time: 10 min | Cooking time: 30–35 min Ingredients:
Method:
•
4 white potatoes
•
4 tbsp olive oil
•
2 tsp smoked paprika
•
1 large chorizo sausage
•
1 red bell pepper
•
1 large jalapeño
•
1 bird’s-eye chilli
•
1 small bunch parsley
•
2 tsp garlic salt
•
1 egg
1. 2. 3. 4. 5.
Begin by preheating the oven to 200ºC. Wash and peel the potatoes and chop into bite-size cubes. Place the cubed potatoes into a large bowl with 2 tbsp olive oil, a generous pinch of salt and pepper and the smoked paprika. Toss to combine until the potatoes are well coated. Place onto a baking tray and bake for 25–30 min, or until the potatoes are crisp on the outside and soft in the middle. Shake once or twice during cooking to prevent sticking. Slice the chorizo into 1-cm pieces along with th bellpepper, jalapeño and chilli. Place 1 tbsp olive oil into a frying pan and cook the jalapeño and chilli for around 30 sec. Add in the chorizo and bell pepper and cook over medium heat to allow the oils from the sau sage to release. When the chorizo has become golden and crisp, remove the pan from the heat. Add the cooked potatoes to the pan along with the bell pepper, jalapeño, chilli, chorizo, garlic salt and a twist of black pepper and combine well. Finely chop the pars ley and add half to the potato mix. In a separate pan, place the remaining 1 tbsp olive oil and warm over medium heat. Crack the egg into the oil and fry for 2–3 min, or until the white is cooked through and the egg becomes crisp underneath. Serve the hash piled high in a bowl and top with the fried egg and the remaining chopped parsley.
RECIPES
RECIPES
DEEP-FRIED SEA BASS WITH THREE-FLAVOURED SAUCE
by : Dea Imarotunnisa O
Serves:10 | Prep time: 20 min | Cooking time: 25 min Sauce: • • • • • • • •
1 cup chopped coriander roots 3 cups long red or green chillies, de-seeded and coarsely chopped 2 cups garlic cloves 2 cups red shallots Oil, for shallow frying 3 cups palm sugar 2 cups tamarind water ½ cup fish sauce
Fish: • 3-4 fillets sea bass • Fish sauce, for marinating • A pinch of white sugar • Oil, for deep-frying • A handful of deep-fried hot basil leaves • A handful of deep-fried shallots • A handful of deep-fried garlic • Crushed chillies
Method: 1. With a pestle and mortar or blender, coarsely grind the cori ander roots with the chillies, garlic and shallots. 2. Fry the paste in a little oil for several minutes until aromatic. Season with palm sugar, then add 2 or 3 tablespoons of water if necessary and simmer until thick. Add tamarind water and fish sauce and continue to simmer until re duced once more. Season so the sauce should be sweet, sour, spicy and salty. 3. Clean the fish, then marinate in fish sauce and sugar for a few minutes. Drain and deep-fry until crisp. Coat the fish with the sauce and serve sprinkled with deep-fried basil, shallots, garlic and crushed chillies.
Contibutors
....................................... ....................................... THE....................................... ....................................... ....................................... OWNER....................................... ....................................... ....................................... LIST
Aisyah Febriani
Dea Imarotunnisa
Hadafi Bahtera
Dheliawanti
Raden Talitha R
“Eating good food is my favourite thing in the world. Nothing is more blissful. For me food is music to the body, music is food to the heart.”
“You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients. For me food is the ingredient that binds us together.”
“The only thing I like better than talking about food is eating. There is no sincere love than the love of food. First we eat, then we do everthing else.”
“Food to a large extent is what holds a society together, and eating is closesly linked to deep spiritual experiences. Just a little help, a small security force, a bit of food, can save lives.”
“My life is constant battle between my love of food and not wanting to get fat. Food may be essential as fuel for the body, but good food is fuel for the soul.”
Editor
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Writer
Director
Conceptual
Photographer