Food has a potential to do a big impact, and we have a dream that we can bring Indonesia into a whole new level through food revolution. Early 2017, Fernando, our friend who is a chef of Benedict & Seven Friday Space, brought the idea to us to do something totally new and brave, a dream collaboration to see Indonesian dining scene with a whole new perspective through a collaboration of people from different sectors. Then we built the team, a collaboration of 5 different sectors (instagram link followed):
- Arumdalu Lab as the research lab of Indonesian agriculture (@Arumdalulab)
- Fernando as the chef (@Fernandosindu) - Benedict & Seven Friday Space
- Jendela.co as the videography team (@Jendela.co)
- Fullfill as the branding team (@fullfillisme)
- Kandura as the ceramic artisan team (@kandurastudio)
From our meetings, we decided to do a first pop-up lunch as the first move. We decided to do our vision of the future of Indonesian food using ingredients and researches in Arumdalu lab with our ideas combined. The crazy idea: We gonna grow kampoeng chicken for few months while changing 50% of the meals into sweet basil with the hope it will surprise us with a new test. Fernando also started growing his very own vegetables & herbs, and continuously learning on how to grow organic vegetables. So few months later, all the ideas were cooked and the first gathering happened on 1st October. The first gathering that hopefully will spark food revolution in Indonesia.
We opened the event for 30 people and it was quickly sold out in just two days of announcement which make it truly a big surprise for us. We believe that revolution can happen while dining in the table with a formula of: putting strangers in a long table combining it with putting interesting menu beyond what they can imagine. The result is effective connection and discussions like you will never imagine before. The discussion of the future of food, work collaborations, new close friends, and many more happens! So what kind of food triggers them? check it out below!
Our simple formula
communal dinner + interesting menu = discussion + fun = food revolution
Lightly coated fried herbs & roots vegetable from Arumdalu lab, dusted with chicken powder & paired with Indonesian chilli condiments
Kulit Ayam Pelangi
Crunchy crispy chicken skin served with coconut oil mayo and dust with 3 different powder made from Arumdau lab electric daisy, kenikir, & bluepea flower
The Kampoeng Basil Chicken Experiment
The Kampoeng chicken is a local chicken species that are normally found in traditional Indonesian village. It is unique as normally they are free-ranged so they can pick their own wild plants, insects, & worms as their meal. For this Kross Kulture event, we nurture our kampoeng chicken for few months with a controlled meal which consisting of 50% sweet basil in every of their meals. The Sweet basil is a Thai basil successfully localised by Arumdalu Lab using Your Simple Garden system. The experiment was successful. It shows that by changing 50% of the meal to sweet basil, it gives the meat a taste of the sweetness of the basil & also it makes the texture of the chicken to be more tender. You never know if you never try! Shall we try with other spices or herbs next time?
Using the same farmed kampoeng chicken with sweet basil treatment (skin used for the Kulit Ayam Pelangi, & chicken stock is used to make the chicken powder) this time the most tender part of the chicken is grilled with no seasoning to let guests taste the sweetness of the basil that is infused in the chicken meat naturally by the diet they ate (it works!). Making it more interesting, the chicken is skewed on our handmade skewer from Arumdalu Lab's lime stalk. Can you smell it? :)
Our volunteers harvesting European vegetables experiment in Arumdalu lab's integrated greenhouse facilities. Do you know we can grow highland plants like mint, basil, kale, & strawberries on the lab?
Arumdalu Lab salad
made from Arumdalu Lab future farm & Indonesian indigenous plants farm. One fun part here: Popcorn sorghum! Plates by Kandura Studio
One of the most complex creation of Chef Fernando for the Kross Kulture Gathering. The fresh coconut is slow-grilled for 1 day with Jabon wood, and left fermented for 1 days, before it was opened and the water was used to make the manggut soup together with smoked (Jabon wood smoke) Patin fish that was freshly caught the day before in the lab. The patin head and bones were used to make the stock of the soup. The skin of the patin is fried and served together in the coconut. The grilled coconut meat on the coconut shell is eaten together with the manggut patin, making it a whole new level of food-experience based on Indonesian wisdom.
Made from sorghum grown organically on the lab, topped with abon Patin (made from the same patin on the previous course, making sure no part is thrown), and boiled Japanese Papaya leaves grown in the lab. The yellow broth is made from the corn grown in the lab.
Chicken leg (the same chicken) deboned with whole leg attached, stuffed with emulsification of the meat and liver of the chicken flavoured with the kalio broth. It is cooked slowly over the fire.
Noodle served with Charsiew of chicken (made from the same chicken). Plates made by Kandura studio.
In overall of the whole dishes served, we try to signify Indonesian heritage recipe with a new vision of ingredients and methods such as the ability to use the whole chicken, the whole Patin fish, and all vegetables available from the surrounding of the lab. We want to convey the message that many potential we overlook in Indonesia, which can be a defining new experience we are all looking for until now.
The potential of leaving no wasteful ingredient, the potential of stepping into the unknown new ingredients, the potential to invent new fusion of traditional/modern cooking techniques, and in overall, a potential to discover Indonesia deeper from within. Interesting right?
"a potential to discover Indonesia deeper from within"
We just believe in short that this Kross Kulture is just the beginning. We hope that is event can become a catalyst of many more collaborations of wild and creative innovative ideas connecting everyone in this nation. We want to propel the potential that we have in Indonesia into real implementations, results, & indeed products that we truly believe one day can become a new standard of dining Internationally. Furthermore, there is confidence that it will indeed open future potentials and possibility in any other sectors from politics, technology, healthcare, and many more! So are interested? Join our second Kross Kulture Gathering happening soon in 2018, stay tune for updates from our instagram account or this blog!
Ps: if you have new crazy innovative idea ready to be implemented or wanting to collaborate/volunteer with our next projects, drop us an email to email@example.com We are ready to welcome you!