ASIATODAY.ID, JAKARTA – The perfect taste of a combination of Javanese spices such as turmeric, lemongrass, ginger and bay leaves makes Garang Asem so special.
Apart from the combination of spicy and sour flavors that are right on the tongue, the banana leaf wrapping for chicken is also very unique, and was considered very authentic by participants in the Indonesian Gastrodiplomacy Series: Diplomatic Gathering and Cooking with Women Ambassadors and Heads of Mission, which was held by the Ministry of Foreign Affairs on Saturday, 2 December 2023.
Apart from adding a fresh and savory taste on the one hand, the wrapping technique must be correct, so that the Garang Asem doesn’t leak. This part apparently stole the attention of the participants. This was directly revealed by Ms. Nikki Penelope Williams, Australian Ambassador to Indonesia.
“This is a very unique and interesting thing. “I am very happy to be able to learn and practice it directly,” said the Australian Ambassador, who is often called Ambassador Penny.
Apart from Garang Asem, Ambassadors and Heads of Foreign Representatives in the first Indonesian Gastrodiplomacy Series were also taught how to make the herbal drink Turmeric Asem.
Apart from that, participants were also provided with material regarding various types and variations of herbs and spices from various regions in Indonesia such as turmeric, nutmeg, candlenut, lemongrass, starfruit, and Javanese sugar.
The Indonesia Gastrodiplomacy Series was held as part of the Indonesia Spice Up The World campaign, which is the Government’s priority program to introduce Indonesian herbs and spices to the international arena.
The Director General of Information and Public Diplomacy at the Ministry of Foreign Affairs, Siti Nugraha Mauludiah, said that this program is not just about learning to cook but is an invitation to start a journey of culinary exploration.
Through a culinary lens, this program is aimed at arousing the international community’s curiosity about the origins of Indonesian spices and inspiring them to follow the “spice trail” to various corners of the archipelago.
By collaborating with Ramu Rasa Cooking Studio led by Santhi Serad, a lover and expert of Indonesian cuisine, this program invited the enthusiasm of female Heads of Foreign Representatives in Jakarta.
At the end of the activity, guests were served a typical Indonesian lunch. The typical East Javanese Soto Lamongan and Rawon served were favorites of the invited guests present.
Throughout the program, the participants looked very enthusiastic because apart from gaining Indonesian culinary cooking skills, they also gained knowledge about the richness of Indonesian spices. Many of them expressed their direct appreciation for this gastrodiplomacy activity and hoped to be able to take part in the next series of the program in question. (AT Network)
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