To celebrate Indonesia’s Independence Day is one big thing to do, showing our nationalism to the loving country. For Mandif Warokka, it was not about having competition in a field to get prizes yet serving the people with his special skills, cooking authentic Indonesian cuisine. Joining the hurrah in the hustle-bustle city, Jakarta, Chef Mandif prepared his greatest dishes at Wine Cellar restaurant for a special promotion on Independence Day. “An Indonesian Culinary & Wine Pairing Experience” was carried, entwining Chef Mandif’s magical hands and the refreshing local wine brand (based in bali), Sababay.
Getting ready, he served Amuse Bouche and Moscato (passion fruit and lemongrass flavor) for a treat before Yellow Tail Tuna was put on the table together with Indonesian pickles and slices of shallots, just like Balinese sambal matah (raw chili condiment). Moving forward to main course, Butter Poached Tiger Prawn comprising two fresh prawns was processed in West Sumatera’s cooking technique called Kalio and paired with white wine of Sababay White Velvet. The unique taste of this main course came from the buttery and (a bit of) sweetness of the sauce as Chef Mandif substituted the yellow curry with the white one.
Chef Mandif is known for his mastery of cleansing palate as listed on the menu of his two restaurants in Bali, Teatro and Blanco par Mandif. This time, he used ginger and lemon sorbet with warm tomato juice. What a distinct taste when cold and warm materials collided in the mouth. This way, however, is expected to wash away the taste of prior dish that could leave for a while on the palate. Then, an Australian beef tenderloin would taste as it was, not blasting the taste of curry.
To compose an authentic Indonesian flavor in the steak, Chef Mandif poured Indonesian sambal ijo (green sauce) and set together perkedel kentang (potato meatball) and puree sweet potato. How did it taste? A perfect rendang (a spicy beef originated from Minangkabau)! Plus a glass of Sababay Red Velvet, it impressively fused the way Western and Indonesian enjoying specific meals. And the four-course menu was closed traditionally with one of Indonesia’s signature desserts, getuk (made by cassava). But instead of providing the exact form of getuk, he delivered a plate of coconut ice cream with raspberry paired with Sababay Ludisia, a sweet wine to complete the dining package of Independence Day.
Happy 72th Independence Day, Indonesia!