Garuda Indonesia Colours Magazine March 2018 | Page 73

Explore | Flavours
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1 Sate and fried tempeh
heated over coconut shell
charcoal.
2 The famous kopi joss
lik man. Coffee with
hot charcoal, anyone?
3 An angkringan vendor
tends to his stall.
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Such traditions are in some sense contemporary in that they
are examples of sustainability, how to make full use of
ingredients with almost no waste at all.
wedang jahe (ginger tea with palm sugar),
iced tea, iced lemon tea, modern
international brands such as iced
Ovaltine or Milo, and iced cappuccinos.
Such traditions are in some sense
contemporary in that they are examples of
sustainability, how to make full use of
ingredients with almost no waste at all.
While chicken intestines, head, feet and skins
might not find their way onto the menus
of modern mainstream establishments,
the growth in recent times of chefs who
follow a zero-waste philosophy has in a
way underlined their relevance, in a world
where food waste is frowned upon.
For those used to fine-dining experiences,
perhaps angkringan is a meal too far.
However, as an honest, tasty alternative,
it deserves consideration, not only as a
place to eat but as a reminder of the value
of enjoying something spontaneous and
local, with impeccable service and roadside
banter. A place that reminds us of the
traditions of sharing ideas and anecdotes
across a well-presented table, where
everyone is welcome, whoever they are and
wherever they’re from; a social experience
that must be worth preserving.
4 Tea served in a clay teapot and cups.
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