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When Dayak Cuisine Meets Wine

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9 March 2016 08:28 WIB

TEMPO/Bram Selo Agung

TEMPO.CO, Jakarta - Sababay Winery is collaborating with Goodfellas Restaurant Semarang to present wine dinner gala entitled “Exotic Borneo Cuisine”. The event is held in effort to preserve the ancient recipe of Dayak cuisine and to introduce Indonesian wine Sababay to wider society.

Guests are also offered the experience of combining meals with variety of Sababan wine, in addition to have a taste on the authentic traditional culinary.

Chef Meliana Christanty, a Kalimantan cuisine expert, also takes part in the event by cooking Keripik Kelakai, sweet and sour fish soup with pineapple and Terung Asam Rimbang Kalimantan as appetizers, and Nasi Pandan Borneo, Ayam Cincane, Tumis Cuciwis, and Habang Beef as the main course.

Chef Christanty also cooked the exotic Rica-Rica Penganen, a dish that is made of reticulated python with spices and chili. It is cooked in specific way for 3 hours.

“This rare Dayak Kahayan cuisine is believed to be good for skin and health,” Meliana told Tempo.

The award-winning Sababay Moscato d’Bali, that is made of fresh and light moscat grape, is a perfect companion for savory dishes such as Cincane Chicken. Another Sababay variant Reserve Red is combined with Habang Beef offering classic taste with traces of dark cherry and vanilla.

BISNIS.COM



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