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  FOOD HISTORY The History of Indonesian Food Indonesia, an archipelago with more than 17,000 islands, boasts a culinary heritage that is as diverse and rich as its culture and history. Indonesian food reflects centuries of migration, trade, and colonial influence, with regional flavors and dishes varying greatly from one island to the next. Indonesian cuisine is a vibrant fusion of indigenous ingredients and cooking techniques, combined with influences from India, China, the Middle East, and Europe. The evolution of Indonesian food is a testament to the country’s dynamic history and its interactions with the wider world. Early Beginnings: Indigenous Ingredients and Early Influences Before the arrival of foreign traders and settlers, the indigenous people of Indonesia relied heavily on local ingredients such as rice, coconut, vegetables, fish, and tropical fruits. Rice, which remains a staple in Indonesian meals today, was domesticated in the archipelago over 2,000 years ag...
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  CURRENT ISSUES RELATED TO FOOD While we find that many of the cuisines were exquisite, there were a few issues that we faced that affected our experience of enjoying the dishes. For instance:   -        Portion of each side dishes being too small Although there were many varieties of side dishes that go along with the main dish such as rice, the portion of each of those dishes were small, thus not all of us get to try every dish.   -        Lack of flavour profile Some of us find that most of the meals we have tried lack the flavour profile as the dishes’ main focus is the spice, which overkilled the other taste elements.   -        Repetitive meals Despite the many types of cuisines we have tried, we find that the dishes were also repetitive with every restaurant we visited. For instance, we were always introduced with side dishes paired with rice. ...
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  RESTAURANT REVIEW Restaurant Nasi Padang Simpang Raya, Jakarta Simpang Raya is a well-known restaurant chain that specializes in Nasi Padang , an Indonesian cuisine from the Minangkabau region of West Sumatra. Located in the heart of Jakarta, this branch offers a cozy yet vibrant dining experience, perfect for those craving authentic Nasi Padang dishes. The restaurant’s convenient location in the city makes it easily accessible to both locals and visitors. Ambiance: Simpang Raya's interior is simple yet inviting, with traditional Indonesian decor elements such as wooden furniture and Batik-patterned fabrics. The atmosphere is warm and welcoming, making it an ideal spot for both casual dining and special gatherings. The restaurant tends to be busy during peak hours, but the efficient service helps maintain a comfortable dining experience. The overall ambiance is relaxed, with a hint of traditional Indonesian charm. Service: The service at Nasi Padang Simpang Raya is quic...
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  FOOD CRITIQUE Tun jal Kikil While Tunjang Kikil is undoubtedly a rich and flavorful dish, its appeal might not be for everyone. The texture of beef tendon can be polarizing, its chewy, gelatinous nature is not universally appreciated, and those unfamiliar with this texture may find it an acquired taste. For fans of offal and slow-cooked meats, however, the dish offers a unique and satisfying mouthfeel that is often described as comforting. The richness of the broth can also be overwhelming for those with lighter palates, as the coconut milk provides a very creamy and indulgent base. However, when paired with rice and a side of spicy sambal, the heaviness is balanced out, creating a harmonious meal that feels both filling and rewarding. In terms of flavor, Tunjang Kikil excels in its ability to showcase the complexity of Indonesian spices, but it can be slightly one-note in its intensity of heat and richness. In our personal opinion, a bit more acidity or freshness in the fo...
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  FOOD WRITING Tunjang Kikil Tunjang Kikil, a beloved dish in Indonesian cuisine, showcases the art of slow-cooked beef tendon, also known as "kikil." This dish is often served as part of the gulai or curry variety, where beef tendon is simmered to tender perfection in a rich and aromatic sauce. It is particularly popular in Padang, a region renowned for its bold and flavorful culinary traditions. The dish captures the essence of Indonesian comfort food, offering a combination of textures and flavors that are uniquely satisfying. Appearance & Presentation: The dish is served as a stew-like dish, with chunks of beef tendon floating in a fragrant, coconut milk-based broth. The broth is thick, golden, and infused with an array of spices, including turmeric, garlic, ginger, and lemongrass. The beef tendon pieces are visible, coated in a slightly gelatinous texture that forms as the tendon simmers for hours, absorbing the spices and flavors of the sauce. The dish is ga...
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