Indonesian food festival at Jeepney Café

REGARDED as the world’s largest archipelago state being made up of 17,508 islands, Indonesia boasts of a cuisine as diverse as its many ethnicities and different agricultural produce. Cooking techniques and ingredients have also been influenced by trade with countries such as India and China and those in the Middle East and Europe.

Now ongoing guests at InterContinental Manila’s Café Jeepney can enjoy an interesting spread of Indonesian food when they partake of the restaurant’s daily lunch or dinner buffet. Flying in to do the cooking are guest chefs from InterContinental Jakarta. Also collaborating with the hotel for the food festival are the Embassy of the Republic of Indonesia and Cebu Pacific Air.

Among the Indonesian delicacies that we savoured at lunch were Sup Buntut ( Javanese Oxtail Soup), Daging Rendang ( Braised Beef with Spices and Coconut Cream), Ikan Bakar Colo Colo ( Spanish Mackerel with Spicy Soy Sauce), Selada Ayam Bali ( Balinese Chicken Salad), Sambal Goreng Udang ( Fried Prawns with Chili and Coconut), Gulai Itik ( Sumatran Duckling with Green Chilies), Sate Ayam dan Sapi ( Chicken and Beef Satays with Spicy Peanut Sauce), Nasi Goreng Kambing ( Fried Rice with Lamb), Gado Gado ( Mixed Vegetables with Peanut Sauce), and Soto Mie ( Beef and Vegetable Soup with Vegetable Spring Rolls). For the sweet- toothed, there’s Pisang Gepeng Caramel ( Caramelized Flattened Banana), Klappertaart ( Young Coconut Pudding with Raisins and Almonds), Es Dawet ( Rice Dumplings in Iced Palm Sugar and Coconut Syrup), Takir Jagung ( Steamed Sweet Corn with Grated Coconut), and Kuek Lapis ( Indonesian Layered Cake), to cite a few from the menu.

Check it out at the Jeepney Café.

Guests of Stopover: Indonesia at InterContinental Manila’s Cafe Jeepney ( second from the left to right) Minister Counsellor Toto Waspodo of the Indonesian Embassy; InterContinental Jakarta’s Chefs Hinggil Duli & Mamo Suparmo; Deputy Chief of Mission...

( From left) Deputy Chief of Mission Sritomo Wirodihardjo of the Indonesian Embassy, InterContinental Manila’s General Manager Christian Pirodon and Minister Counsellor Toto Waspodo of the Indonesian Embassy

InterContinental Jakarta’s Chefs Hinggil Duli and Mamo Suparmo

Nasi Goreng Sayuran ( Fried Rice with Vegetables)

Udang Bumbu Bali (Prawns with Toasted Yellow Coconut Sauce)

Tumis Kacang Panjang dengan Taugeh ( Long Beans with Bean Sprouts)

Ayam Goreng Mentega (Fried Chicken with Margarine and Worcestershire Sauce)

Bolu Kukus Marmer (Steamed Sponge Cake)

Gulai Kambang (Slow Cooked Lamb Leg in Spiced Coconut Milk)

Udang Goreng Daun Jeruk (Fried Prawns with Lime Leaves)

Singkong Debus dengan Santan ( Cassava with Cococnut Milk)

Ketropak ( Rice Noodles and Bean Sprouts with Fried Tofu and Peanut Sauce)

Sup Buntut ( Spiced Oxtail Broth)