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'Bubur ayam', 'kue lumpur' entice Koreans

News Desk

The Jakarta Post

Seoul  /  Fri, November 30, 2018  /  08:41 am
'Bubur ayam', 'kue lumpur' entice Koreans

Kue lumpur (mud cake) and bubur ayam (chicken porridge) are being displayed at the ASEAN Culinary Festival in COEX, Seoul. (JP/Primastuti Handayani)

Indonesia is featuring bubur ayam (chicken porridge) and kue lumpur (mud cake) at the ASEAN Culinary Festival at the COEX, Gangnam, South Korea, from Wednesday to Saturday.

“The festival theme is rice-based cuisine, so we picked bubur ayam and kue lumpur,” Purno Widodo, first secretary for social and cultural affairs at the Indonesian Embassy in South Korea on Thursday.

“We want to showcase our close relationship with South Korea because both countries have porridge but with different tastes and our kue lumpur is similar to their egg tart.” 

Purno said that Indonesia also wanted to showcase its products available in the Korean market.

Lee Hyuk, secretary-general of the ASEAN Korea Center, said the festival was held to encourage South Koreans to get a deeper understanding of ASEAN cuisine.

“ASEAN is already internationally renowned as a gastronomic paradise and many Koreans are no strangers to ASEAN food,” he said.

“Korean travelers are known to try diverse cuisines of different countries and about 7 million Koreans travel around ASEAN countries not only for beautiful sites but also for food.”

The event also featured a cooking demo by Korean chef Lee Won-il, who appears on Please Take Care of My Refrigerator TV show, and Malaysian chef Ismail Ahmad.

Other ASEAN countries featured their specialties including nasi katok (rice with sides and chili sauce) and bubur pulut hitam (black glutinous rice porridge) from Brunei Darussalam, sack kor ang jangkak (rice with grilled beef skewers) and borbor thnot (palm seed dessert) from Cambodia, pher (beef noodle soup) and kaho sang kha gna (black and white sticky rice) from Laos, nasi tomato with ayam masak merah (tomato rice with Malay style rice chicken) and kueh seri muka (layered glutinous rice cake) from Malaysia, nan gyi thoke (rice noodle salad) and shwe kyi (rice pudding) from Myanmar, bringhe (sticky rice with meat and seafood) and ginataang halo-halo (coconut milk with tapioka and mixed fruit dessert) from the Philippines, laksa and pandan cake from Singapore, khao kluk kapi (rice with shrimp paste) and bua loy nam kati (tapioka in coconut cream) from Thailand and pho ga (chicken noodle soup) and cha gio (fried spring roll) from Vietnam.

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