Garuda Indonesia Colours Magazine April 2019 | Page 60

Lifestyle / Flavours
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1. Palm sugar, one of the key ingredients in
Javanese-style cooking.
2. Sweet and savoury flavours are
found in most Javanese cuisine.
granulated sugar, while long red chillies
contribute the heat. Fragrant lemon basil
leaves, known locally as kemangi, are
added at the end of cooking for extra
flavour. The relaxing effect of lemon
basil is believed to balance the intensity
of the spiciness. Perfect!
On the Island of the Gods,
ayam betutu is the speciality that
you must try (betutu means ‘roasted’).
Normally served during religious and
traditional ceremonies, the legendary
ayam betutu is so popular that it is also
a star turn in hotels and restaurants.
However, cooking the favourite dish of
Gilimanuk and Gianyar, Bali, is not so
simple. Achieving the distinct smell and
flavour of ayam betutu requires around
30 ingredients and multiple cooking
steps, before the chef can place the
banana-leaf-wrapped chicken over a
slow charcoal fire.
Base genep (complete spice paste) and
bumbu wewangenan (Balinese aromatic
spices) are staple ingredients. Bumbu
wewangenan consists of black pepper,
white pepper, cloves, candlenuts, tabia
bun (Balinese long peppers), coriander,
nutmeg, jangu (calamus root), bangle
(cassumunar ginger or plai in Thailand),
kaffir lime skin and kemenyan (benzoin
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2
 ormally served during religious and traditional
N
ceremonies, the legendary ayam betutu is so popular
that it is also a star turn in hotels and restaurants.
resin). In contrast to the kemenyan
used for religious rituals and offerings,
the benzoin resin for cooking has a
rougher texture, and only quarter of
a teaspoon is used. In Balinese
traditional markets, wewangenan spices
are normally sold unground. The spices
add a heady pungent mix and savoury
flavour. Aceh, on the northern end of
Sumatra, offers another tongue-burning
chicken dish, known locally as ayam
tangkap. Tangkap means ‘to catch’,
a reference to catching the chicken
before putting it in the frying pan.
Curry leaves (known locally as daun
temuru or salam koja) and pandanus
leaves are important ingredients for
preparing this tasty dish. Some cooks
can use as many as 40 curry leaves in
order to prepare one whole chicken,
which is presented under a covering
of fried, crispy leaves.
For those with a sweet tooth, opor ayam,
a speciality of Yogyakarta, Central Java,
is a scrumptious alternative. Javanese
people are known for their sweet recipes,
which typically use palm sugar and
coconut milk. Indonesian bay leaf (laurus
nobilis, known locally as daun salam),
lemongrass and kaffir lime leaves are
added to create a wonderful bouquet
and flavour. In Yogya, opor ayam is usually
served with a side dish of gudeg, made
from young green jackfruit simmered in
coconut milk and palm sugar (it’s
interesting to note that Yogyakarta’s
speciality gudeg is now available canned).
Good food thankfully does not recognise
borders. Herbs and spices that only grow
in one part of the world can now easily
be accessed anywhere. Wherever you
are, give these dishes a try. You will love
the aromas and flavours!