Again, I did it! I have been away, again and again from this blog. I didn’t mean to, but what can I do. I came back for giving you a shout “Hi everyone. Hope, everything is great with you” and last but not least, few updates.
Hoooo you must see that gorgeous poster design. I don’t design it. It was created by one of Indonesian graphic designers who resides in Winnipeg, Ryan Wibawa of Virulent Valmont (V2). The posters were hung for a month in the University of Manitoba area. Please follow this link to see his other designs
On March 21 2009, the Indonesian Students’ Group of Winnipeg presented an Indonesian Food Festival at the University of Manitoba. If we counted by how many people were the volunteers, 20 people, I still could not believe that the event was amazingly succeed. Plus, it is only 60 Indonesians who live in Winnipeg. Couple weeks before the event, we printed out 150 tickets and they were sold out the week before the event, and we had to print 50 tickets more. Those 50 tickets were sold out right away. If we didn’t think about the place, we probably would increase the capacity.
Though, the event’s theme was “A Sense of Real Java”, I volunteered to make rendang from scratch which most people know this dish is originated from the Minangkabau ethnic group in West Sumatra province, Sumatra Island. It was tough to make rendang from scratch with authentic ingredients. To get fresh turmeric leaves and asam kandis (Garcinia sp.) are the key for this rendang. Thanks to tante Yenny for the leaves and I had to susbtitute asam kandis for kokam (Garcinia indica), also known as gorakha) which is easy to find here and popular in the Western parts of India such as Maharashtra, and Konkan, and some South Indian cuisines. Both asam kandis and kokam are still families of Mangosteen (Garcinia mangostana) fruit.
I also made my own creation sambal by enriching with jalapeno (Indonesian: cabe gendot) which is very popular in Sundanese (Western Javanese) sambals, shallots, garlics, tomatoes, a red bellpepper, and terasi (dried shrimp paste). These all ground in a food processor and stir-fried in rendang’s oil.
What the heck is recdang’s oil? Ok, that is my creation’s word. There is no such term in Indonesian. When we cook rendang, it will yield oil through cooking process from coconut milk. To cook 12 kgs beef for rendang, I had to borrow a heavy duty pot from my workplace. It was paid off by seeing people enjoyed the food.
Three days before the event one of our spokepersons, Shelly Yunarto was interviewed by the Winnipeg Free Press. As you see on the pictures below, I provided the food pictures and the recipes, except the Ayam Bakar Bumbu Rujak’s recipe. Please click on this link to see my version of Ayam Bakar Bumbu Rujak.