Eric KHM

🏢 JKT- ID 📩 leonarduseric@gmail.com 👨🏻‍💻Medical Student | Cooks & Stylist | Art | Photo | Learner | INDONESIAN 🇮🇩

247 posts 2,505 followers 986 following

Eric's Food Foraging Series - “Mangkokan Wrap” - “Tuna, Kulit Melinjo/Gnetum gnemon skin, Crispy Roe, Lemon Basil, Smoked Sea Salt, Lime, Daucus Carota Leaves, Wrapped in Mangkokan/Koppa/The Sield Aralia/Polyscias scutellaria “ by eric_khm.
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Mangkokan or Polyscias scutellaria is a much-branched evergreen shrub or small tree growing from 1 - 6 metres tall. It has appearance looks like a small bowl which is capable of collecting a few amount of water. The tree are considered as shrubs and commonly found in tropical countries.
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The plant is harvested from the wild for local use as a food and medicine. the leaves of the Mangkokan are packed with lots of vitamins like vitamin A and vitamin C, which improve eyesight and oral health. They are also rich in fibre, which is helpful in curing disorders in the intestines and the urinary tract, while their high concentration of iron helps to prevent anaemia.
In some old cultures, its leaves, and roots are have been used as traditional medicine for certain diseases.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Discoveringchefs #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #foraging

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Eric's Food Foraging Series - “Crab From The Sea Into The Woods” - “Crab, Corn, Roe, Daucus Carota Leaves, Vietnamese Basil, Jungga, Limau, Kenari, Seaweed, Jawer Kotok“ by eric_khm.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #foraging

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Eric's Food Foraging Series - “Beer Battered Flat Fish, Asam Keung Udeng Aceh, Lemon Basil and Sweet Basil Oil, Crispy Herbs (Spearmint, Peppermint, Carrot Leaves, Pakis, Electric Daisy Leaves, Vietnamese Basil, Gendis, Daun Sendok, Kenikir, etc“ by eric_khm.
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There's a growing interest in wild foods. With edible weeds suited to thrive in nearly every environment across the country, to the trained eye, gastronomically exciting vegetation is abundant. Enter the burgeoning trend of food foraging
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Foraging for wild food is a great way to experience the natural world and connect with something ancient and primal within ourselves. And in many ways, it can be a more healthy alternative to the assembly line foods we find at the grocery store. 
Not only is wild food much richer in essential vitamins and minerals, but foraging also provides much needed exercise. It's a combination of hiking and gardening.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Discoveringchefs #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #foraging

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Having a Great time and nice talk last night at The Jakarta Restaurant of Dharmawangsa with Chef Julio (Executive Sous Chef of The Dharmawangsa) @emmanuel_julio77, Chef Agus (Executive Sous Chef of The Dharmawangsa), Chef Heru, Chef Kiki, and Mbak Lira @lira_dachlan, kita banyak cerita seputar perkembangan makanan Indonesia, dan sama” kita ingin mengelevasi makanan kita yang sungguh kaya dan beragam ya.... Terimakasih sekali untuk the hospitality nya dan sudah diajak keliling” 😽Really nice place to stay @thedharmawangsajakarta 🙏🏻🙏🏻🙏🏻 Ditunggu project kolaborasinya..✨






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#dharmawangsa #thedharmawangsa #acmi

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Eric's Indonesian Series - “Selat Solo“ by eric_khm.
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Selat solo is a western derived Javanese cuisine specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin sauce made from a mixture of shallots, vinegar, kecap manis (Indonesian sweet soy sauce), Worcestershire sauce, and spiced with nutmeg and white pepper. It is served with pindang telur and vegetables such as green beans, potato, tomato, lettuce, cucumber, and carrot, and topped with potato chips and some dash of Javanese style mustard or mayonnaise on the side.
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Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak. This dish sometimes also called as Bistik Jawa (Javanese beefsteak).
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During colonial Dutch East Indies era, European colonizers brought with them European ingredients and their cooking technique. Some of Javanese upperclass ningrat (nobles) and educated native Javanese were exposed to European cuisine; such as breads, cheeses and beefsteak, this cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into local Javanese cuisine, such as the development of Selat Solo recipe in Surakarta, the heart of Javanese court of Surakarta Sunanate. It is believed that the recipe was the fusion a local Javanese adoption of European beefsteak. The trace of European influence can be seen in the use of mustard or mayonnaise and Worcestershire sauce, while the Javanese preference of mild sweetness can be tasted in the use of kecap manis (sweet soy sauce).
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #Discoveringchefs

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Having so much fun with these people at Arumdalu Lab @arumdalulab. We talked a lot about ingredients, urban farming, local produce, food!, colaboration concept, our passion, and etc. Thank you so much for inviting me to join the community. Can’t wait to Colaborate with Arumdalu Lab and Resort with unique and special concept! Thanks for @ideenkiste @mauludynna @sylvannyenji • 😽😽😽



#urbanfarming #Gardening #arumdaluresort #arumdalu

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“FUJIFILM Commercial Food Photography Workshop” •

>Workshop by: Dewandra Djelantik (Ambassador Of Fujifilm Indonesia)
>Styling by: Sazha
>Photo by: Eric KHM
>Event by: Upload Kompakan
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Terimakasih sekali untuk kawan saya, dan Master “Mas Dewandra” @dewandra yang sudah undang untuk join the workshop, Fujifilm Indonesia @fujifilm_id, @gigieatcake @bandungmakuta @medannapoleon @feminamagazine, Food Stylish handal mbak Sazha @itsreal_busha, dan kawan lain Pak Indra @indrapramadi dan Ko Terrence @terrencephotoworks. Dewandra Djelantik adalah salah satu fotografer paling berbakat yang pernah dimiliki Bali dan Indonesia. Beliau sekarang menjadi satu dari beberapa Ambassador Fujifilm Indonesia. Ditunggu project selanjutnya ya…
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Terimakasih juga untuk komunitas yang sungguh luar biasa dan besar @uploadkompakan “Upload Kompakan Indonesia”. Upload Kompakan merupakan komunitas yang sangat menarik karena anggotanya merupakan ibu-ibu rumah tangga dan wanita karir seluruh Indonesia. Komunitas ini memberikan wadah bagi wanita Indonesia untuk menyalurkan hobinya dalam bidang fotografi.
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#uploadkompakan #foodphotography #fujifilm #fujifilmid #foodporn #foodstyling #theartofplating #chefstalk

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LAST DAY🗣 “Santan Coolinair by Air Asia”. Teman-teman bisa mencoba banyak sekali makanan dari Indonesia dan Negara-negara ASEAN 🇮🇩🇵🇭🇱🇷 🇨🇷🇸🇬🇻🇳. Kami tunggu ya! .. Lets Go, Come, Join, and Eat!!!






@airasia_indo @acmiid @dokuid
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#santancoolinair #ACMI #AkuCintaMasakanIndonesia #ASEANFood #FestivalKuliner

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"Eric KHM and Namaaz" 😸😸😻 What an Unforgettable Moment 💕 - Special Thanks to Chef Andrian @andrianishak Who's Inviting me to join in his really amazinggg Team🙏🏻🙏🏻. Chef Andrian is an artist, a chef, and an Innovator. Chef Andrian uses scientific techniques to produce both playful variations on traditional dishes and wacky new food pairing to create Namaaz Dining - the first Indonesian molecular gastronomy restaurant. •






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#moleculargastronomy #moleculargastronomuindonesia #molecularcuisine #acmi #akucintamasakanindonesia #theartofplating #chefstalk

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"Eric KHM and Namaaz" | Season 7 ~ Supermarket and Special Event ~ Kids Takeover" Thank you So much Namaaz Dining and Chef Andrian Ishak @andrianishak for Inviting me to join your Amazing Team!!! - Can't wait to start new project with Namaaz 😸| #FUNDINING - #MOLECULARGASTRONOMYINDONESIA






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#moleculargastronomy #moleculargastronomuindonesia #molecularcuisine #acmi #akucintamasakanindonesia #theartofplating #chefstalk

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Repost from @tria_thefoodeditor - SHORT VIDEO (MASCETTI event) Thank you cie Tria for making this lovely video 😘😘😚






____________________________________________#WEINdonesia #ACMI #akucintamasakanindonesia #sababaywinery #theartofplating #chefstalk

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CONGRATULATIONS 🎊 "INDISCHE NIGHT - MASCETTI" 🍷🍷🍷



Terimakasih sekali pertama untuk Mbak Putri @mumpuniputri teman baik dan partner saya, Bu Evy dan Bu Mul selaku CEO dan Founder Sababay @sababaywinery yang sudah percaya dengan saya, Koh Yohan @yohanhandoyo wine expert, Pak Fidi @fidsjam yang sama" develop WE-INdonesia Campaign, Tante Eryca, Chef Jo dan teman" decanter @decanterjkt yang sudah bantu banyak sekali untuk saya, EO Damn I Love @vjdaniel Indonesia, Wonderful Indonesia @kemenpar, Tante Lucie @sweetlovage.id untuk edible greens and flowers, kenalan, @ineztaswin @anggitamhrdk @tria_thefoodeditor @docmonic @williamwongso @santhiserad_food @acmiid @rahungnasution dll yang sudah suport banyak terhadap apa yg saya lakukan dan saya suka 😚😚...... Ditunggu Project selanjutnyaaa 🙏🏻🙏🏻🙏🏻 CHEERS 🥂




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#WEINdonesia #ACMI #akucintamasakanindonesia #sababaywinery #theartofplating #chefstalk #indonesia #cintaindonesia

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"INDISCHE NIGHT - MASCETTI LAUNCHING Project" HAPPY WINE 🍷 CHEERS 🥂 •




Special thanks to Sababay Winery, Bu Mul, Bu Evy @sababaywinery, My Partnerrr Mbak Putri @mumpuniputri, The Best Wine Somellier Koh Yohan @yohanhandoyo, Mbak anggi @anggitamhrdk, Cie Inezzz @ineztaswin, Bu Eryca, Chef Jo, and Decanter @decanterjkt, Pak Fidi @fidsjam, and Ko daniel, and The Damn I Love Indonesia EO @vjdaniel



Thank you also to
@williamwongso
@santhiserad_food @rahungnasution @acmiid @maknyusbw @tria_thefoodeditor
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#WEINdonesia #ACMI
#akucintamasakanindonesia #sababay

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#WEINdonesia 🇮🇩 I @eric_khm and Chef Mumpuni Putri @mumpuniputri will serve Traditional Indonesian Food that goes well with MASCETTI, the first Indonesian Port Style Wine at Grand Launching of MASCETTI: Indische Night ☺️☺️ @sababaywinery
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#MASCETTI #EricXPutriXSababay #sababay #acmi #akucintamasakanindonesia #theartofplating #chefstalk

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I love to meet with a lot of peoples who're inspiring and supporting my dreams. One of them is This Amazing Lady, Petty Eliott @pettyelliottskitchen. I met her some time ago, We talked and shared a lot of Indonesian Cuisines and Cultures. She told me if knowledge has no value unless you use and share it. She is Indonesian chef and one of Indonesia’s foremost food writers, Petty Elliott has pioneered the archipelago’s cuisine as it blends with modern influences. Her latest cookbook is Jakarta Bites explore. “Jakarta Bites” was voted best in the world in the category of Street Food and best Indonesian entry at the Gourmand World Cookbook.

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Catch Up With Chef Antoine Audran @thechefinbatik. He's Amazingly great man, really humble and Full of Knowledge. His Food is so inspiring because all his food has philosophy and story behind. He told me the most important thing about food is the tradition behind the food. Chef Antoine Audran is Executive Chef of Kaum Restaurant in Jakarta, Bali, and Hongkong @kaumrestaurant @kaum_jakarta. Kaum pays tribute to the more than 600 ethnic groups that make up Indonesia by serving authentic cuisine and working with tribes and small-scale and responsible food producers to showcase rare and almost-forgotten ingredients and cooking techniques. Chef Antoine also as star chef of @garuda.indonesia Garuda Indonesia and present his signature menu on the flight route International Garuda Indonesia.
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#ACMI #theartofplating #chefstalk

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Eric's Indonesian Series - "Balinese Sate Lilit, Mix Edible Greens and Flower With Balinese Base Gede/Genep Dressing, Lawar, Dried Coconut Crumble with Base Wangen Dust, Base Gede/Genep Oil, Sambal Matah" - "Sate Lilit Bali " by eric_khm. ____________________________________
Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced fish, chicken, beef, or even turtle meat, which is then mixed with rempah, grated coconut, thick coconut milk, and Tamarind paste.
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The rempah or spices that used to make satay lilit is Basa Gede. Basa gede, also known as Basa Rajang or Basa genep, is a spice paste that is a basic ingredient in many Balinese dishes. Basa gede form the cornerstone of many Balinese dishes. The spiced minced meat is wound around lemongrass sticks, it is then grilled on charcoal.
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The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Slow Cooked Beef of Shank with Indonesia Bumbu Bacem Spices, Crispy Lemon Basil, Beetroot and Lime Caviar, Coconut Cream and Sea Salt Foam, and Indonesian Bumbu Bacem Velouté" by eric_khm. _______________________________________
#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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"Bubur Manado/ Tinutuan - Manadonese Porridge, Salted Fish Crumble, Lemon Basil/Kemangi Oil, Pumpkin Puree, Roa Coral Tuile and Sambal" by eric_khm. ____________________________________
Tinutuan, also known as bubur manado or Manadonese porridge is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia. Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp, which is then mixed with corn kernels and various leafy vegetables such as kangkung (water spinach), kemangi (lemon basil), and bayam (spinach).Finally it is served with many toppings that may include fried shallots, fried tofu, spring onions, chili, condiments like sambal and dabu-dabu, and smoked or salted fish, usually skipjack tuna, anchovies, or nike (a small species of fish from nearby Lake Tondano). ____________________________________

Bubur Manado atau yang biasa disebut sebagai Tinutuan ini telah menjadi icon kota manado kota tinutuan sejak tahun 2005. Bubur Manado merupakan makanan yang biasa disantap orang sebagai sarapan.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Fish Gohu Ternate - Gohu Ikan Ternate" by eric_khm. ____________________________________
Gohu typical fish is made from raw tuna. No wonder that many people call it as sashimi Ternate. Generally, in Ternate, gohu made from tuna fish.
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Fresh raw tuna meat Cut into small pieces, washed, and then season with salt, lemon Cui/Calamansi/Kietna/Kasturi , then mixed with roughly chopped kemangi/lemon basil, shallots and Chopped red bird eye chillies. Heat coconut oil then poured onto pieces of raw tuna. Then sprinkled with crushed peanuts fried rough.

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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series l "Chicken and Sambal Oncom Wrapped in Poh-Pohan Leave - Ayam dan Sambal Oncom Bungkus Daun Poh-Pohan" by eric_khm. ____________________________________
Oncom is one of the traditional staple foods of West Javan (Sundanese) cuisine, Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermentedusing mold.

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Oncom is a fermented caked product made of peanut (groundnut) press cake as the major ingredient with solid waste of tapioca and solid waste of soybean, sometimes added also with coconut press cake.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Smoked and Fried Grouper Fish with Sambal Andaliman!! - Ikan Kerapu Asap Bakar dan Goreng dengan Sambal Andaliman!!" by eric_khm. ____________________________________
Andaliman (Zanthoxylum acanthopodium) is a species of flowering plant in the citrus family, Rutaceae.

Much like the closely related Sichuan pepper(Z. piperitum), the seed pericarps are used as spices in cooking and have a similar tongue-numbing characteristic. However, in cooking, the flavour of andaliman has lemon-like notes (similar to those of lemon-grass) as well as a hint of the aromatic pandan leaf

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Andaliman adalah salah satu pepper local dari Indonesia yang rasanya sangat unik. Banyak orang yang mengira Andaliman dengan Szechuan Peppercorns itu sama, tapi dilihat dari nama spesiesnya andaliman dengan szechuan peppercorns itu jelas berbeda, dari aromanyapun sudah berbeda. Andaliman memiliki aroma yang sangat lemony/citrusy yang sungguh kuat tapi dibau itu lembut. Walaupun baunya lemony tapi andaliman sebenarnya tidak berasa asam. Andaliman punya rasa getir, sedikit pahit, after taste nya sedikit asin, dan numbness/baal atau sedikit tingling. Sungguh dahsyat pepper satu ini!! Harus coba kalau mau tau rasanya, karena susah didefinisikan dengan kata-kata. ____________________________________
#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Salmon Tinombur" by eric_khm. ____________________________________
Na tinombur is a typical Batak dish from Tapanuli, North Sumatra, Indonesia.

Originally The Dish use catfish or mujahir are burned and served with chili sauce (Tinombur)

Carp or other fish can, which is important tomburnya is smeared condiments and sauces to fish.

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Na Tinombur adalah makanan khas Batak, sajian dari Tapanuli.

Hidangan yang menggunakan ikan lele atau ikan mujahir ini diolah secara dibakar dan disajikan dengan sambal, hampir mirip dengan lele penyet atau pecel lele.

Ikan mas atau ikan lain juga bisa, yang penting Tomburnya adalah bumbu dan saus yang dilumuri ke ikan.

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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Naniura" by eric_khm. ____________________________________
na niura is a traditional Batak dish derived from Tapanuli.

It is said that the dish was once only for the king, but because it is so good, it is now eaten by many Batak people.

Na niura in the Batak language means that "the fish is not cooked". The complete raw fish is served with condiments so that would make the fish feel better without cooking, which means that the spices that are cooked fish.

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Aslinya disebut Dengke Mas na Niura atau Ikan Mas Na Niura ini adalah makanan tradisonal khas Batak yang berasal dari Tapanuli.

Dahulu bahwa masakan na niura dikhususkan untuk raja saja, namun karena rasanya yang enak sehingga semua orang-orang batak ingin menyantap dan membuatnya.
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Ikan Mas Na Niura ini merupakan sebuah penyajian Lauk Pauk yang cara membuatnya tidak dimasak, direbus, digoreng atau semacamnya, karena na niura dalam bahasa Batak artinya ikan yang tidak dimasak, ikan mentah tersebut disajikan dengan bumbu yang lengkap sehingga yang akan membuat ikan tersebut lebih enak dirasa tanpa dimasak, yang artinya bahwa bumbu-bumbu itulah yang memasak ikan mas tersebut. Proses masak ikan itu menggunakan proses pengasaman degan Asam Jungga/Ute/Asam Sundai. Penyajiannya pun juga ikan mas utuh dengan sisiknya dan hanya dibelah setengah lalu dibumbui, Ini sebagai simbol keutuhan dan kemakmuran.
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#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Ayam Pinadar" by eric_khm. ____________________________________
Manuk Napinadar or Chicken Napinadar is typical Batak cuisine in Indonesia that is usually served at certain customary feasts.
The sauce uses chicken blood. The chicken should be baked first, then watered with the blood of a chicken special sauce ( Manuk) and mixed with andaliman and another Indonesian Spices or Bumbu and then cooked.
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Ayam Napinadar adalah salah satu makanan khas Batak yang biasanya dihidangkan pada saat acara-acara adat Batak. Yang asli menggunakan ayam harus satu ekor dan harus ayam yg bulunya merah, kakinya kuning mulus, dan jengger kepalannya berjumlah 7 gerigi. Napinadar yang asli menggunakan darah ayam sebagai bahan sausnya, cuma karena ada beberapa ajaran agama yang tidak memperbolehkan maka sekarang bisa diganti hati ayam. Inti bumbunya ya di andalimanya!! ____________________________________
#theartofplating #chefstalk #foodart #foodporn #gastronomy #gastroart #finecuisine #finedining #plating #hautecuisine #instafood #VSCO #foodstarz #foodgarm #finedininglovers #finediningcuisine #ChefsOfInstagram #truecooks #Foodstyling #dontshootthechef #foodphotography #Foodspotting #gourmetartistry #acmi #akucintamasakanindonesia #Michelinstars #thestaffcanteen #chefsplateform #instagramselected #DBSxKokiku

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Eric's Indonesian Series "Seafood Arsik" by eric_khm
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Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp. Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), asam gelugur, asam kandis, and andaliman (Indonesian szechuan pepper).
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Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used.
Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as specifically of the Batak Toba and Mandailing, who dwell in these areas.

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Arsik adalah salah satu masakan khas kawasan Tapanuli yang populer.Masakan ini dikenal pula sebagai ikan mas bumbu kuning. Ikan mas adalah bahan utama, yang dalam penyiapannya tidak dibuang sisiknya.
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Bumbu arsik sangat khas, mengandung beberapa komponen yang khas dari wilayah pegunungan Sumatera Utara, seperti andaliman, kecombrang, asam cikala (buah kecombrang), asam gelugur, asam kandis, daun kunyit, daun jeruk, serai, dll. Bumbu-bumbu yang dihaluskan dilumuri pada tubuh ikan beberapa saat. Ikan kemudian dimasak dengan sedikit minyak dan api kecil hingga agak mengering.
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