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| World Street Food Congress - Singapore ( 8-12 April 2015): With Mbak Vivi from Ayam Taliwang Bersaudara & Jeffrey Sie from Gudeg Yu Nap: two Indonesian culinary heroes who amazed the visitors with their striking sambal. And yesss... we got BIG media coverage! |
New design done! Now it’s time to pay the debt. The pending blog writing. Yes, it is :p.
One big milestone I’ve done this year. Running an event in Singapore last April.I brought 4 Indonesian’s food hawker with the hope to gain massive exposure in World Street Food Congress. I’m sure you all agree with me, it is time for Indonesian’s culinary to shine and Indonesian be proud of promoting it to the world outside. Often we criticized our own heritage in a harder way than other people would do. Do you hear this often: …I’m not sure you’ll like it. It’s too spicy for you! Then when we go to what so called “Indonesian’s authentic restaurant”, we taste the spices is toned down. A quite sad fact. But it’s true.
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| List of inspiring speaker. We discussed about how to enhance the street food culture all around the world. |
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| Stephen Wherther from The Bourdain Market sharing his vision to create authentic hawker center in Manhattan NYC |
Joining World Street Food Congress the become a new window of knowledge. It’s very eye opening. First about food safety. It’s no surprise that Singapore has strict rule when it come to this issue. All the four participant that I sent had to undergo intensive food safety training. They learn how to arrange the storage in the fridge. That we cannot just toss everything in one container. Instead there is rule to avoid cross contamination. It’s quite logical. Prepared food at the top fridge shelf, followed by veggies, fruit, meat and poultry in descending order. They also learn to be discipline with the job separation. Those who handle food isn’t suppose to handle the money. oh yea. we know that. but often we cannot complain in Indonesia as the practice isn’t yet widely educated. Well at least now there’s a start!
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| happy crowd, happy tummy! |
The second is about authentic taste. In the spirit of maintaining Indonesian identity, we keep the spicy level as it is. With a bit of worry slipped into our head, especially since Gudeg Yu Nap & Ayam Taliwang, both has a quite sharp spicy sauce. It turns out.. authenticity is the one sold the most. For the tourist, it seems like a tounge+tummy challenge :D. Anyway, why they had to spent SGD 10 for the food if isn’t for a real adventure, right? Seeing the long queue behind our 4 stalls, I almost fell to tears. It’s a well-invested event to let the world know the real Indonesian’s authentic cuisine taste.
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| Chef Peter Lloyd from The Spice Market London who just got fallen in love with Indonesian foods ( and my kecap Bango!) |
Nice compliment came from Chef Lloyd from Spice Market London. He run a cooking class during the festival. He loves Indonesian’s authentic taste and he also found out about Bango soya sauce said it has very distance nice taste, applicable for various type of dishes. I will bring it to London, he said! And of course, I jolted with happiness! Only few days later he sent me his shocking creation: an macaroon ice cream from Indonesian’s keycap!! and it looks sooo mouthwatering.
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