Traditional cuisines should be maintained both in terms of the type and the original flavor. “Otherwise, we will lose out when competing against the cuisines of other countries,” said Henry Alexie Bloem when making a series of cooking demonstrations in the Gianyar Culinary Festival (GCF) 2014 at Gianyar Palace, Saturday (Apr 19).
While demonstrating, this President of the Indonesian Chef Association (ICA) said that he strongly disagreed if the five-star hotel chefs eliminated the original flavor of the traditional cuisine in order to correspond to the tongue of their guests. “Let the guests enjoy the original flavor of traditional dishes they order. When it is spicy let it be spicy and sweet be sweet,” he said.
He was showing off a demo of two traditional dishes, namely the Belut Sambel Bongkot (Eel served with torch ginger condiment) and Kakul Suna Cekuh (Snail with garlic and aromatic ginger spice). The ingredients in use were those produced by farmers in Gianyar. Even, the cooking oil (coconut oil) used was processed traditionally.
“By using the products of local farmers with a good quality, the simple traditional cuisine packaged with an attractive presentation will be able to compete against foreign cuisines and become the leading menus in restaurant of five-star hotels,” he said.
The Head of Gianyar Government Tourism Office, Anak Agung Ari Brahmanta, explained the Balinese traditional cooking demonstration by Chef Henry Alexi Bloem was the opening sequence of the GCF 2014 in conjunction with the 243rd anniversary of Gianyar. The GCF took place on April 20-23, 2014.
The CFG was filled with seminar and a variety of cooking demonstrations from five-star hotel chefs such as Chef Marinka and Chef Ezio Gritti from Italy and some other chefs. The competition included Fruit Carving, Professional Barista, Junior and Professional Chef, Roasted Suckling Pig and Lawar Competition, Duck Betutu and Lawar Competition, Balinese Cake and Twisted Satay Competition.
Competition of the Twisted Sate turned more unique because it involved a total of 4,500 participants, 45,000 sticks of twisted satay and 540 kilogram of fish satay batter. As a result, this satay making event could break the record of the Indonesian Record Museum (MURI).
The Regent of Gianyar, Anak Agung Gde Agung Bharata, said the arts of Gianyar had been well-known to overseas. In the future, through the GCF, he hoped, the cuisines would also be demanded and well known to overseas. “We hope the people of Indonesia and foreign countries specifically fly to Gianyar just for enjoying the traditional cuisines of Gianyar,” he said. (BTN/015)
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