ASEAN is a regional intergovernmental organisation comprising ten Southeast Asian states which promotes Pan-Asianism, intergovernmental cooperation and facilitates economic, political, military, educational and cultural integration amongst its members and Asian states. Since its formation on 8 August 1967 by Indonesia, Malaysia, the Philippines, Singapore, and Thailand, the organisation's membership has expanded to include Brunei, Cambodia, Laos, Myanmar, and Vietnam.
To celebrate the 50th Anniversary of ASEAN, Kementrian Pendidikan dan Kebudayaan Indonesia (
Ministry of Education and Culture ) invited William Wongso Kuliner and Aku Cinta Masakan Indonesia ( ACMI ) to held a cooking demo on Kawasan Wisata Kota Tua, Jakarta.
Aku Cinta Masakan Indonesia ( ACMI ) is a 'movement' pioneered by William Wongso, a culinary expertise, and Santhi Serad, a food scientist. Since 2012, Aku Cinta Masakan Indonesia ( ACMI ) actively documenting, preserving and promoting Indonesian Culinary Heritage through several activities such as cooking clinic, potluck and culinary diplomacy.
To kick-off the event, Bapak Najdamudin Ramly, Direktur Warisan dan Diplomasi Budaya
Kementrian Pendidikan dan Kebudayaan Indonesia is doing the opening speech. Following with Cooking Demo by Chef Budi Lee ( Former President of Young Chef Club Indonesia ) and Chef Ade Suherman ( Head Chef William Wongso Kuliner ) and MC by Astrid Enricka.
The cooking demo was very interesting since they featured 3 different dishes from 3 countries, but using Indonesian ingredients in the recipe. Those 3 dishes are Laab Kai ( Laos ), Shan Noodles ( Burma ) and Beef Adobo ( Phillipinne ).
Laab Kai is an interesting dish of chicken and herbs served with glutinous rice. The taste was very fragrant since they use cilantro, basil, mint and lemongrass with a bit of acidity from lime. The fish sauce in the original recipe, can be replaced with Terasi ( fermented shrimp paste ).
Shan Noodles is a rice noodles dish top with tomato-based chicken. Even though the color was a bit 'red', but its not spicy at all! I love the fragrant garlic and ginger taste in it. The Indonesian 'Kenari' ( Canary Nut ) was added on top for added textures.
Beef Adobo is a braised-beef dish with distinctive vinegar taste. The chefs are using Indonesian Peppercorn from Kalimantan which I found very interesting. Using the beef cheek for this dish, the meat was soooo tender! Yum!
This 3 dishes are so easy to made, and we can use Indonesian ingredients for making this recipes ! Happy 50th Anniversary ASEAN !
www.AkuCintaMasakanIndonesia.org
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