Posted on 25 November 2015 | Categories: Headline, Spot News

Gastronomy Diplomacy Cooking Demo


Akademi Gastronomi Indonesia and Denmark Ambassador held Gastronomy Diplomacy event at Gran Mahakam Hotel (24/11). This is a part of two-days-event Dialog Gastronomi Nasional. Gastronomy diplomacy aims to introduce traditional food of two countries through live cooking demonstrations.

In this event, Ambassador of Denmark Casper Klynge demonstrated how to make Danish Smorrebrod. He was assisted by Ivan Wibowo and Fernando Sindu from Benedict Jakarta who previously had worked in Noma Restaurant, Denmark.

This dish consists of dark rye bread, salmon, eggs, beets, and potato. The ingredients used in the smorrebrod are Denmark local products.  

Casper Klynge's Danish Smorrebrod (courtesy of Oxone Indonesia)

"This is the similarity of Denmark and Indonesia. We respect our local culinary and always worked to introduce our culinary heritage to the world," said Klynge.

Bara Pattiradjawane demonstrated some Indonesia cooking, Kohu-Kohu and Putu Mayang as well. Kohu-Kohu is a traditional dish of Maluku consists of fresh vegetables, raw spice mix made from shallots, chili, and kaffir lime juice. Kohu-Kohu has strong smoky taste from cakalang fufu, traditional fish ingredient from Maluku. 

To balance the spicy taste of Kohu-Kohu, Bara chose to cook Putu Mayang for dessert in his cooking demo. Putu Mayang is an Indonesian dessert made from rice flour and formed like colourful hair.

"Indonesia is blessed with natural ingredients. We should always choose the fresh ingredients over the artificial ones. Food colouring is the example. We can use pandan and suji for green colouring and angkak for red colouring," said Bara when steaming his Putu Mayang.

Deputy Governor in Culture and Tourism DKI Jakarta Sylviana Murni attended this event as well. She socialized Batavian cuisine through her cookbook “Kuliner Khas Betawi” published by Department of Culture and Tourism DKI Jakarta. This book features authentic recipe of Betawi from the most common ones like gado-gado and asinan to the rarer ones such as sayur bebanci and gabus pucung. Besides the recipes, this book also talks about Batavia culinary along with the street food and public figure. 

“I hope someday this book can be published in massive amount to educate Indonesian, especially young people, to cherish their culinary heritage,” said Sylviana.

Tags: deklarasi gastronomi nasional, gastronomy diplomacy, akademi gastronomi indonesia, casper klynge, sylviana murni, bara pattiradjawane, putu mayang, ko