NUSA Indonesian Gastronomy Shows Wonderful Sides of Indonesian Cuisines You Just Cannot Resist

Monday, 18 November 2019 | 17:49 WIB
  • NUSA Indonesian Gastronomy at Kemang, South Jakata: Showing Us Different Part of Indonesian Cuisines
    NUSA Indonesian Gastronomy at Kemang, South Jakata: Showing Us Different Part of Indonesian Cuisines

    I’m always curious about some traditional foods that don’t make it to spotlight. I say this with a sympathy, though. We ordered some food being the best-seller dishes in this restaurant.

    Ayam masak air kelapa (fried chicken with coconut liquid), one of highlighted dish in NUSA Indonesian Gastronomy. It is, essentially, a Padangnese's ayam pop.
    Ayam masak air kelapa (fried chicken with coconut liquid), one of highlighted dish in NUSA Indonesian Gastronomy. It is, essentially, a Padangnese's ayam pop.

    I had to raise an eyebrow over the presentation and wonder how in the world these dishes are not well-known. I must point out ayam masak air kelapa (fried chicken with coconut liquid). Technically, it is Padangnese’s ayam pop. However, with big wooden bowl, of course it becomes fine-dining dish. The flavor is humble. Don’t expect flavor crash or surprising taste, because it is not happening.

    Bobor daun kelor, sweet-and-savory soup, made of magnolia leaves and coconut milk. From NUSA Indonesian Gastronomy.
    Bobor daun kelor, sweet-and-savory soup, made of magnolia leaves and coconut milk. From NUSA Indonesian Gastronomy.

    We had a large portion of bobor daun kelor. It is a ludicrously compelling combination of sweet and savory – mostly sweet. It is made of boiled moringa leaves with crumbly bits of dried shrimps that mustn’t be allowed to escape. It is served in a generous amount, put inside a green coconut. The best part is that the jelly-like coconut meat can be eaten together with the soup.

    Sera B
    David Togatorop
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