Daily Report 09/08

Swiss Contact team and MTB team

Today we arrived a some guest from Swiss contact and the participator from many country. there are 9 person from malaysia, singapore, vietnam, australia, europe, america, etc.

They comes to learn indonesian food and our culture, and this is the menu today.

1. Appetizer : Jalang kote (Makassar)

Jalangkote is a typical Makassar culinary snack that looks similar to pastel cake. The difference is that the pastel cake has a thicker skin than jalangkote and when pastel is eaten with cayenne pepper, jalangkote is eaten with a mixture of vinegar and chilli. Jalangkote has carrot and potatoes that are diced, bean sprouts and laksa stir fried with garlic, onion, pepper, and other spices. Some jalangkote adds a quarter or half of boiled eggs and minced meat to isin. Jalangkote leather is made from wheat flour, eggs, coconut milk, butter, and salt.

2. Soup : Brenebon Soup (Manado)

Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Netherlands and Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper and other spices.

The dish is derived from Dutch Cuisine influence on colonial Indonesia, adopted by people of Eastern Indonesian provinces. The name "brenebon" is local Manado pronunciation of Dutch bruine bonen; bruine means "brown", while bonen means "beans", thus bruine bonen means "brown beans" or "red beans" (kidney beans).

The meat used for brenebon usually washed and soaked in water for a night. Then the meat is boiled for a period of time until soft and done. Then the red kidney beans are poured and boiled in the broth, spiced with the mixture of spices, such as shallot, garlic, salt, sugar, pepper, nutmeg and clove. Then sliced vegetables are boiled together, such as green beans, celery and scallion. Then the soup is usually served with steamed rice and hot and spicy sambal chili sauce.

In its original Dutch and Minahasa version, pig's trotters are usually employed as the base of rich and thick soup broth. The rich gelatinous pig's trotters gave a pleasant thick and glistening texture of the soup broth. Nevertheless, since this soup is also popular across Indonesia as everyday soup served in common Indonesian households, various versions exist. This include a halal version, which replaces pork trotters with cow's trotters, ribs or bony parts of beef. A variant called sayur asem kacang merah uses beef-based broth and tamarind-based soup similar to sayur asem to add sour freshness.

3. Main Course :

- Bebek Menyatnyat/Duck Curry (Bali)

- Nasi Kuning (Manado)

Or sometimes called Nasi Kunyit /turmeric rice, is an Indonesian fragrant rice dish cooked with coconut milk and turmeric,hence the name nasi kuning (yellow rice). In Indonesian culture, nasi kuning has favorable symbolic meanings. The yellow-colored rice is perceived to looks like a pile of gold, so it is often served in festive occasions; including parties, housewarmings, welcoming guests and opening ceremonies as a symbol of good fortune, prosperity, wealth and dignity.

Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali and Sulawesi. However, it is most strongly associated with Javanese and Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events. The top of the tumpeng is customarily given to the most senior person in attendance. One of the most popular nasi kuning variant is came from Manado of North Sulawesi, which employs cakalang (skipjack tuna).

- Sambal Matah (Bali)

Raw shallot and lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice.

4. Dessert : Bolu Peca (Makassar)

Bolu Peca is one of the traditional cakes from South Sulawesi (South Sulawesi). This very sweet cake has a texture like sponge cake. It is perfect to eat with a cup of warm fresh tea. In the area of ​​origin, this snack is often made takjil during Ramadan.

First we choose our team. i, rei and aldy as supervisor we choose Tho from Vietnam and Shahboz from Rusia. In this class we've got Main Course so we guide them and they learn how to make it step by step, butchering the duck, the ingredients, the "bumbu" and telling the story where the foods come from.

With Tho (Vietnam)

Shahboz (Rusia)

After the dish is finish they try their food and tasted. Try indonesian food like what, are they like or not?. but they trying to eat it because someone not like spicy food, so we don't add many spices.

Finale dish (Menyatnyat duck)

After they tasted and take a lunch, time to say goodbye.

An honor can be teach them can be introduce indonesian culture, indonesian food and otherwise.

Hope we can meet again. "Sampai Jumpa"

MTB GENK

https://id.wikipedia.org/wiki