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Jakarta Post

Plated acculturation: From foie gras on ‘martabak’ to beef ‘semur'

  • The Jakarta Post

Jakarta   /   Wed, August 12 2020   /  09:48 am
Different cultures meet on a plate: Indian inspired egg 'martabak' topped with foie gras (left), Chinese inspired 'asinan' Betawi (center) and Dutch-inspired beef 'semur' (right) represent the acculturation that has contributed to Indonesia’s rich culinary traditions.(Acta Brasserie/File)

As we approach Indonesia’s 75th Independence Day on Aug. 17, let us think about how to celebrate. How about by savoring Indonesian food? Especially in this uncertain time, when playing traditional games with many people like in previous years may feel unsafe. A few courses of Indonesian food, well-prepared and combined with special ingredients, could uplift our mood in this difficult time, while showing appreciation for the archipelago’s rich culinary heritage. Food writer, food stylist and F&B consultant Ade Putri Paramadita recently teamed up with Acta Brasserie – a newly opened restaurant in South Jakarta’s Senayan area – to create a special menu that highlights acculturation in Indonesia. In the creation of the menu, Ade – who was the local guide of Gordon Ramsay on the Indonesia episode of the National Geographic Channel’s serie...