Indonesian cuisine part of the Asian Games athletes’ diets
The Jakarta Post
Jakarta / Thu, August 30, 2018 / 05:30 pm
Indonesian culinary institutions the Omar Niode Foundation, the Negeri Rempah (Land of spices) Foundation, the Culinary Academy of Indonesia and the Almond Zucchini Cooking Studio recently held a talk show and food tasting event with the theme Spices and Asian Cuisines and Asian Games Athletes’ Menu.
The event was held as a follow up to the festivities of Independence Day and the Asian Games.
Kumoratih Kushardjanto, head of the Negeri Rempah Foundation, said in a press release that the Asian Games was an event in which athletes could also celebrate diversity through their culinary heritages, particularly those cooked with an array of spices.
“Many Indonesian foods are on offer for the Asian Games athletes and officials, including rawon (black nut beef soup), Cirebon style empal gentong (aromatic beef soup), Malang style dumpling soup and soto mie (noodle soup) from Java,” Amanda Katili, chief of the Omar Niode Foundation, was quoted as saying.
Amanda added that there were also traditional foods from Sumatra and Sulawesi islands, and that the Olympic Council of Asia had approved 127 dishes for breakfast and another 142 for lunch and dinner [which not only includes Indonesian foods].
“All foods have to be high in protein so the athletes can maintain their muscle strength during the Games,” said Amanda, noting that she had received information about the foods from the chosen caterers for the Games, namely PT Gobel Dharma Sarana Karya for the Asian Games, and Aerofood ACS – Garuda Indonesia Group for the Asian Para Games. (mut)