Mie Goreng (Indonesian fried noodles)
INDONESIA and the Philippines, neighboring Asian countries, have a lot of things in common. For one, Indonesians and Filipinos look very much like each other. You can mistake one for the other and talk to an Indonesian in Tagalog even. Their brown complexion are the same, and their facial features and body built are glaringly similar. Apart from that, Indonesian and Filipino cuisines have a lot in common as well. They both have atcharas (pickled vegetables) and crispy fritters—okoy or small shrimp with julienned vegetables for Filipinos, and bakwan sayuran or corn fritters for Indonesians—among their many appetizers; and their desserts, mostly kakanins or rice cakes with grated coconut, can be put together effortlessly and no one can tell the difference.
Bakwan Sayuran (Corn fritters)
Rendang Padang (Beef stew with spices and herbs)
Sate Ayam (Grilled chicken skewers)
Lapis Legit (Layered cake)
Indonesian cuisine also has a lot in common with Malaysian and Singaporean cuisines. These include Beef Rendang, which Indonesians call Rendang Padang (famous Indonesian beef stew with spices and herbs), as well as Chicken Satay or Sate Ayam (grilled chicken skewers) and even the dessert Kueh Lapis or Lapis Legit (layered cake).
These familiar Indonesian fares—and more—are on showcase at Oakwood Premier Joy-Nostalg Center Manila’s The Nostalgia Dining Lounge in the ongoing Indonesian Food Festival, whose last day is tomorrow, September 18, 2015. It’s the third time that the hotel is staging an Indonesian food promotion, and, for this occasion, management flew in two Indonesian guest chefs from its sister hotel in Indonesia, Oakwood Premier Cozmo Jakarta: Executive Chef Dedet Suherman and Sous Chef Sulistyo Antonius.
The cozy dining area of The Nostalgia Dining Lounge
Indonesian guest chef Deden Suherman from Oakwood Premier Cozmo Jakarta with Oakwood Premier Joy-Nostalg Center Manila GM Trevor McDonald
The dessert spread on the Indonesian Food Festival buffet
Traditional Indonesian dance performed on opening day
Live cooking station during the Indonesian Food Festival…
Padang Style Salad (with potatoes, cucumber tomatoes, egg and lettuce)
Asinan Sayur (Mixed raw vegetables served with sweet, spicy and sour sauce)
Together, the two Indonesian guest chefs prepare a wide array of authentic Indonesian dishes ranging from appetizers, salads and soups to main dishes, desserts and beverages. Available daily in special lunch and dinner set menus and in a weekday lunch buffet priced at Php999 nett per person, the Indonesian food promotion features such familiar Indonesian dishes as Gado-Gado (deconstructed salad of stringbeans, tofu, carrots, beansprouts, cabbage, potatoes and boiled egg wedges with a type of peanut sauce) and Mie Goreng (Indonesian fried noodles). Chefs Dedet and Sulistyo also present Indonesian dishes that are not so familiar to Filipinos so diners can get to know and try them, too.
Gado-Gado
Sambal Goreng Udang (Sauteed prawns with chili)
Soto Ayam Madura (Chicken with turmeric soup)
Ayam Goreng Kuning (Turmeric fried chicken)
Good choices include Sambal Goreng Udang (sautéed prawns with chili), Soto Ayam Madura (chicken with turmeric and misua soup), and Ayam Goreng Kuning (turmeric fried chicken).
Kue Pisang
Klepon
Es Cendol
Not to be missed among the Indonesian desserts are Kueh Pisang (banana cake with rice flour), Klepon (sticky rice balls coated with grated coconut), Dadar Guluna (pandan crepes with grated coconut and raw sugar filling) and Es Cendol (an iced dessert that is assembled much like the Filipino halo-halo).
You can still catch the Indonesian Food Festival!
(The Nostalgia Dining Lounge is located on the sixth floor of Oakwood Premier Joy-Nostalg Center Manila, 17 ADB Ave., Ortigas Center, Pasig City, with telephone number 637-7888 local 8604.)