Kalau sebelumnya Istana Merdeka open house di era SBY (nggak tahu di era Jokowi masih atau nggak), sekarang Gubernur DKI Jakarta, Basuki Cahaya Purnama (Ahok) membuka "rumah"nya untuk dikunjungi oleh warganya.

Berita ini gue dapet pas tadi pagi nonton Indonesia Morning Show di NET tv. Ide untuk open house itu tercetus di minggu terakhir Agustus 2015 dan terlaksana di tanggal 12 September 2015. Open house Balai Kota setiap Sabtu-Minggu, jam 09.00-17.00.

Dari tayangan yang gue liat tadi, warga begitu antusias. Gimana nggak ya, selama ini kita hanya bisa liat dari layar kaca, sekarang bisa masuk bahkan bisa ikut ngerasain duduk di kursi di ruang rapat gubernur. Nggak tanggung-tanggung loh, bisa duduk di kursi yang biasa diduduki Ahok :) semua ruang di Balai Kota ini di buka kecuali ruang kerja pak Ahok.

Pengunjung yang datang nggak serta merta ngeloyor masuk begitu aja tapi, udah di sediain pemandu. Jadi, dibagi berkelompok sebanyak dua belas orang per kelompok. Ada harga tiket masuknya nggak? Nggak ada! Semua gratis! Pak Ahok gitu lohh :D

Kalo yang mau kulineran, nggak usah khawatir. Disediain area untuk nikmatin makanan khas Betawi dan modern. Kalo untuk yang ini nggak gratis, berbayar. Tapi, menurut info harganya masih terjangkau kocek.

 Nah, siapa yang pingin tahu tempat ngantornya pak Ahok, silahkan jangan ragu-ragu untuk maen ke sana. Semoga aja ide open house ini bisa diikutin sama daerah-daerah lain. Jadi, warga daerah tersebut bisa tahu seperti apa tempat kerja pemimpin daerahnya. Biar ngerasa deket gitu :) lagian jadi wisata edukasi kan buat warganya.

Keren lah pak Ahok! :)

Chinese food and Chinese Peranakan food are also popular in this cosmopolitan city and are very well frequented. Lately, more Chinese Peranakan restaurants are appearing on the scene. This is the cuisine that blends Chinese recipes with original Javanese or other Indonesian cuisines to make these distinctly their own.

Popular Chinese Peranakan Dishes:

dok www.thejakartapost.com
Lontong Cap Go Meh
Originating along the north coast of Java, this dish, therefore, blends with Javanese ingredients and taste. Formerly served only on Cap Go Meh celebrations, which is the 15th day after Chinese New Year. This dish which is believed to bring good luck and prosperity is now popular across Indonesia and available at any time.

Lontong is a compressed rice cake rolled into cylinders, wrapped in banana leaves. Its side dishes comprise chicken boiled in coconut milk (opor ayam), fried liver sambal, vegetables cooked in coconut milk (sayur lodeh), marbleized eggs, beef floss and pickled cucumbers. The dish is eaten with a tasty soup of coconut milk that has been mixed with various herbs, like ground shallots, garlic, kemiri and coriander.

Laksa Cibinong (dok www.qraved.com)
Laksa
This dish is similar to the Penang Laksa but, has a distinct Indonesian taste. Glass noodles are boiled to a soft consistency, this is then added with slivers of tuna fish, pinapple slices, red chili and is then drenched in clear broth, and added a mixture of bunga kecombrang and aromatic shrimp paste. To add to its freshness, lemon is squeezed over it.

Sop Burung Dara - Pigeon Meat Soup
For a more exclusive taste try the Sop Burung Dara or the Pigeon Meat Soup. This is a clear soup filled with slivers of dove meatballs. Lotus is added to provide that crunchiness.

Sayur Delapan Macam - Eight Vegetables
This healthy and tasty vegetables dish consists of different kinds of mushrooms, like black mushrooms, shiitake, and champignons, as well as peas, kecambah, tofu, young bamboo shoots and corn.

Well...that's all what I want to share with all of you. Hope the three parts of Jakarta International Culinary information will help you to explore Indonesian cuisine and enjoy Jakarta! ^_^

*Source: Jakarta International Culinary booklet 
Hello... This is the part 2 of Jakarta International Culinary Scene that I would like to share with local and expatriate :) This cuisine is from West Sumatera and from any other part of Indonesia province, particular in Java province and Bali. Also if you want to know about Indonesia's traditional chili paste, I will inform you here. So, take a look and keep reading :)

dok sidomi.com
Beef Rendang, Fit for the king
Among the Minangkabau ethnic group in West Sumatera, who created this extraordinary dish, Beef Rendang is the piece the resistance at any formal occasion, especially when graced by the Sultan himself. This sis because its preparations are most painstaking and require a lot of patience since cooking this takes hours before it is deemed exactly right. It is small wonder, therefore, that Beef Rendang has been voted the Most Delicious Food in the World by CNN-Go viewers.

Beef cubes are slowly simmered with coconut milk and mixture of lemongrass, galangal, garlic, turmeric, ginger, chilies and shallots, then let to stew for a few hours to create this dish of tender, flavorful bovine goodness.

There are two type of Rendang, the dry and the stew type. The best is the dry Rendang when the meet has become sweet and crunchy, soaked in the mixture of aromatic herbs.

sate ayam (dok sateayam.heck.in)
Chicken, goat or beef satay, party favourite
In Bahasa Indonesia, the word "sate" means marinated meat, which is skewered and grilled over an open charcoal fire, then usually served with peanut or sweet soya sauce. Meats can be chicken, beef, goat, pork or even fish. While skewers are made of bamboo, sometimes the midrib of the coconut leaf, whereas Bali uses lemongrass as skewers for sate, to add just that bit of flavor.

Ingredients include shallots, candle nuts, garlic, chiles, which are ground to a fine paste then saute'd until fragrant and mixed with ground peanuts, sweet soy sauce, salt and water added. Skewer the meat, marinate with half of the sauce for two hours then grill over an open fire, turning occasionally. Eaten as a cocktail dish or as a meal rice, satay never ceases to be a favorite at parties.

Satay comes from Central Java, East Java and Bali.

Sambal (Chili Paste)
Indonesians find thqat no dish is complete without sambal. In dire need, rice with sambal suffices. Sambal is chili-based condiment. Indonesia has more than 300 varieties of sambal, depending on the meat or fish served, the place of origin and of course herbs and vegetables available in the surrounding. Sambal can be extremely spicy-watch out for the small green chilies that are very hot, belying their size and color-to nicely mild.


sambal bajak (dok muzzam.wordpress.com)
Sambal Bajak
This is chili fried with oil, garlic, terasi (dried shrimp paste), candle nuts and others. It is dark and rich in flavor.

Dabu-Dabu
For example is typical Manado sambal from North Sulawesi. Consisting of coarsely chopped tomatoes, calamansi, shallots and basil, chili, vegetable oil and salt, this condiment is usually served with barbequed fish, which is abundant and almost a staple in the region. Dabu-dabu comes closest to the Mexican salsa sauce.

Sambal Terasi
This is the most common and most popular sambal. Similar to the Malaysian belacan, sambal terasi has a stronger flavor due to its fermentation. Sambal terasi consists of red and green peppers, terasi, sugar, salt, lemon or lime juice. Sometimes it comes fried with pounded tomatoes.

Well...see you in the next part :)

*Source: Jakarta Culinary Booklet