Indonesian hospitality from the heart

On my last trip to Indonesia last June, I was able to see the magnificent Kawah Putih craters situated at Ciwidey, south of Bandung; the paradisiacal Sanur Beach, Bali’s most famous tourist spot for sun, sand and sea lovers; and Jakarta’s imposing Monas, which is the National Monument, a towering 137-meter-tall marble obelisk topped with a flame coated with 35 kg of gold. Well, yes, I’ve seen them all in 3x5-inch postcard picture handouts included in the glossy travel guide I had of Indonesia! Unfortunately, my very tight schedule during my seven-day stay in Indonesia revolved around baking demonstrations and in between, preparations for those events. I had no luxury of time to explore Indonesia’s must-see landmarks firsthand. Yet in that one week, ultimately it was a rewarding experience to have met such warm, hospitable people, genuinely loving folk who despite the language barrier, made my stay worth every second.

I was graciously invited to Indonesia by the California Agricultural Export Council, and Prambanan Kencana, the country’s major foodservice industry, main supplier of bakery and pastry ingredients, to conduct a baking demonstration promoting US dried fruits. As early as six months ago, Danny Solichin, director and owner of Prambanan Kencana Pt., one of the biggest distributors of baking ingredients in Indonesia, requested me to develop recipes highlighting dried apple cinnamon cubes, dried figs and dried cranberries as its essential ingredients. I realize the value of dried fruits in adding nutritional value and redemptive qualities to otherwise sinful, sweet-tooth indulgences. He wanted me to create value-added pastries that can be taught to home bakers, bakeshop owners, food writers, pastry chefs in hotels and restaurants in Indonesia. Among the pastries I’ve created for this event is what I call “Glorious Gloria.” No, it is not in honor of our former leader. It is my version of Pampanga’s traditional delicacy, the deep-fried biscuit Gorgorya.

I would conduct three baking demonstrations in three key locations in the country, namely Bandung, Bali, and the country’s capital state, Jakarta. I had to work around a tight schedule, as I would have to move from one location to the next, and in the interim make the needed preparations for the event within seven days. More so, I needed an interpreter because Indonesians are not as well versed in English as other Asian countries are. So I decided to bring my kitchen assistant to make sure that everything ran smoothly. But then, I realized the mystique that food has — its overwhelming variety, styles and tastes knows no dialect, has no divisions or boundaries. The language of food is universal.

My first baking demo was held at Ny Liem Culinary School in Bandung last June 14. Named after the elegant lady who owns it, her school is very similar to mine with a small shop on the ground floor and the main cooking studio on the second. And just like most foodies, Ny Liem’s passion of combining different ingredients to create her specialty, Lapis Legit, the most exquisite, multi-layered cakes of different flavors and styles, stems from the knowledge shared with her by her mother-in-law. Just like any impassioned foodie, she is committed to continue creating her family’s heirloom recipe for generations to come and beyond.

Before the demonstration Ny graciously toured me around her establishment. I was dazzled by the artistic, life-sized wedding cakes that she actually rents out. You heard that right — wedding cakes for rent. Somehow it makes sense budget-wise to just rent a wedding cake, which will not be consumed anyway because most of it is just a mockup. Only the base of the masterpiece is actually edible. In tough times, I guess Indonesians find it practical to just rent a beautiful cake for those romantic photo ops for the wedding album. Well, if the limousine that transports the bride to the church can be rented, as well as the bridal gown and tuxedo, then why not the cake as well?  

Her cookie creations on display had an infinite multitude of shapes, textures and flavors. I was delighted to discover her version of lengua de gato, which tasted like ours but less sweet. Without any hesitation she graciously shared with me her technique. As she showed me how it was done, I was amazed that I fully understood what she shared with me even if she spoke in Bahasa, her native tongue. She also gave me a couple of recipe books that she had authored. On one cover it says The Art of Cake, on the other, The Heart of Food. This sums up her work. The love she puts in every endeavor becomes a flawless work of art. I am inspired!

Let me share Ny Liem’s recipe for Lidah Kucing, also known as Cat’s Tongue or lengua de gato. Enak etau Lezat! Delicious!

Lidah Kucing

Ingredients:

250 grams all-purpose flour

25 grams full-cream milk powder

1/2 teaspoon salt

300 grams butter, softened

75 grams powdered sugar

3 pieces egg yolks

1/2 teaspoon vanilla extract

1/2 teaspoon condensed milk flavoring

100 grams castor sugar

100 grams egg whites, slightly beaten

Procedure:

1. Preheat oven to 300 F.

2. Sift all-purpose flour, full-cream milk and salt three times. Set aside.

3. Place butter, powdered sugar and egg yolks in the bowl of the mixer. Whip until light and fluffy.

4. At low speed, add vanilla extract and condensed milk flavoring.

5. Add the sifted dry ingredients, castor sugar and the slightly beaten egg whites. Mix until combined.

6. Transfer mixture into a piping bag with tube 9.

7. Pipe about two inches in length onto greaseproof paper-lined baking sheets, allowing two inches space between each cookie.

8. Bake at 300 F for 20 minutes. Remove from the oven then cool in the pan. While cooling lower oven temperature to 200 F, then bake the cookies again for another 20 minutes.

9. Transfer to a wire rack to cool. The cookies become crisp as they cool. Store in an airtight container.

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