But revolution does not happen without the hunger to strife further. One fine day few months ago, Eelke & I were discussing over the phone about the possibility of the next pop-up yet in Jakarta as we want to do something that can give learning & new experiences for both us and also to the people of the capital. Somehow the idea of Sunda intrigued our mind. Sundanese food is close to the heart of almost every Indonesian yet in the same time the hundred years old of Sundanese food has never received any special recognitions especially in the range of ingredients put in the culture. You might not realised it, but Sundanese culture is one of the only culture in Indonesia which put salad as part of the diet, and it is called as Lalapan. Fancy that? Yes, Sundanese ingredients can be explored! So we decided quickly that the appreciation of Sunda gonna be the theme of the pop-up. This is fun as Sundanese ingredients is so familiar yet in the same time it is so distant. And it is gonna be in Arumdalu Lab.
The pop-up was held in Arumdalu Lab, our research basecamp in Jakarta on the 16th December and it was open exclusively for 20 guests only with the hope it will create a focus discussion on the food as the center of attention. The setting of the day was made with Sundanese plants. There are a set of 8 courses menu with the pairing of three herbal drinks. So without further due, here are the things! Ps; teh Beautifu food photo are done by Aditya Satrya (@adityasatrya)
It is a mix of Sundanese salted fish of different sizes, deep fired and served with Kecombrang chilli creme and shredded kemang fruit. Kemang is a type of Mango family fruit yet it is white in color. Ceramic by Sajiva
Tempe cracker served with creme made from Oncom, pickled leunca, and organic kemangi basil grown in Arumdalu Lab. Ceramic by Sajiva
Barbequed corn using lengkeng wood fire, paired with baby corn, peanut creme, emping singkong, & wild pegagan from Arumdalu Lab.
A modern intepretation of Pete, the famous stinky beans. Pete is grilled using Lengkeng wood, arranged with cutted fresh Pete that is served on top of green tomato and fermented shintake mushroom.
Pepes Patin Fish Pesmol sauce, Arumdalu Lab Salad "Lalapan", sprayed with fermented Kepundung vinegar. Kepundung is a type of wild rambutan/berries. Ceramic by Sajiva.
Nasi bakar made from rice mixed with the liver of the goat, paired with fresh cooked goat, & Mixed acar with rosella juice. Ceramic by Sajiva
Jack Fruit, Avocado creme, fermented coconut milk icecream, & topped with fluffy condensed milk.
To end the multi courses meal, Locavore served three types of mango available fresh from the market as many people does not realise that Mango has many varieties in Indonesia!
Centre : Bliuepea magic tea by Arumdalu Lab
RIght : Kombucha made from Pohpohan Sundanese leaves by Agradaya
So how do you think about the menu? After the event, we received positive responses from the guests and they have sparked in their hearts that they want to start finding more, appreciating more, and also collaborating more to explore on the potential of Indonesian ingredients. We believe that is pop up is the beginning of many more pop-ups together between Arumdalu lab & Locavore to step further on discovering the beauty of this nation. But also we believe that it has planted a seed of curiosity inside the heart of every guests, volunteers, partners, and readers. It is just the beginning.
Ps: Interested to be part as a team on the next event or to help us with the research of Indonesian ingredients and culture, drop us an email at firstname.lastname@example.org