TEMPO.CO, Malang - Eid becomes a special moment to gather with families. In this special moment, Tugu Malang Hotel, Eastern Java, presents "Culinary Archipelago", a distinctive regional food display - exotic, rich in flavor and distinctive, and presented in a unique setting.
"The Culinary Archipelago is displayed inline with other international dishes," spokesman of Tugu Hotel Yudha Susanti said today. This culinary archipelago offering takes us to explore various ancient culinary richness, which is inspired by the expedition since the era of Majapahit.
During the reign of Majapahit, King Hayam Wuruk explored the coastal areas of the archipelago. Not only coming with economy mission, they were amazed by the richness of regional cuisine in the archipelago. As a nation of islands, Indonesia is not only rich in cutural diversity, but it is also rich in languages, religions, traditional clothings, dances and music instruments.
For hundreds of years, port cities in the archipelago formed Jalan Sutera, connecting Pasai Ocean, Pidie, West Coast Sumatra, Palembang, Sunda Kelapa, Banten, Cirebon, Semarang, Demak, Tuban, Gresik, Sumbawa Besar, Pontianak, Banjarmasin, Makasasr, Makassar Strait, Ternate, Tidore, Maluku Perairan and Barus.
"Coastal areas often get visits from silk merchants who wandered to China-Europe," Yudha said. This culture interaction also influenced the culture and culinary specialties of port cities in the archipelago.
The culinary display consists of Ketupat Sumpil Blitar, Kajongan Wayan Rice (Buleleng Bali), Sour Spicy Fish Otak Otak Palembang, Cow Tongue Satay Padang and Village Cuisines. Ketupat Sumpil Blitar is an Eid specialty cuisine served with cutted chicken. Koya powder, lodeh tewel and shrimp satay rujak seasoning.
Kajongan Wayan Rice, a specialty of Bali consists of betutu duck, jukut meurap, gedang mekuah, egg with yellow bepasih seasoning, serundeng, Sileman fish krupuk and matah chili.
Tugu Hotel Chef serves Sour Spicy Palembang Fish Otak-otak and fried egg Otak-otak with sour spicy seasoning.
For Dessert, siwalan ice genuine of Tuban is served. Siwalan fruit comes with telasih, pomelo, young coconut and fresh cincau.
EKO WIDIANTO
