unique culinary experiences: when east meets west...
TRANSCRIPT
M o n t h l y U p d a t e f r o m F o r e i g n A g r i c u l t u r a l S e r v i c e , J a k a r t aM o n t h l y U p d a t e f r o m F o r e i g n A g r i c u l t u r a l S e r v i c e , J a k a r t a —— I n d o n e s i aI n d o n e s i a
The Foreign Agriculture Service’s
(FAS) local Jakarta office recently
conducted a Training the Trainer
(TTT) activity for its USDA Council
of Chefs initiative in Indonesia
over September 10 – 14, 2011. Chef
Andrew Gold, Director of Student
Affairs of Institute of Culinary
Education (ICE), New York, deve-
loped special recipes for hot-
cooking module training, which
was held at the Dharmawangsa
Hotel, Jakarta.
Chef Andrew’s recipes for the
Council of Chefs are a fusion of
American products with Indone-
sian ingredients and flavors. It is
a blend of western techniques
and American foods that are well
suited for the Indonesian market.
The training led by Chef Andrew
ran the full culinary gamut from
fine—dining applications to less
costly and more practical food-
service use. All recipes can be
pushed in a variety of directions,
and can be utilized to be used in
hors d'oeuvres, hot appetiz-
ers and entrees. The recipes are
also suitable to be used for indivi-
dual plating in restaurants or sit-
down, upscale service for catered
affairs, dinners or luncheons to
buffet presentations.
The dishes cooked with over 25
imported U.S. products incorpo-
rated into regional cuisine —
from a U.S. wagyu beef tender-
loin with espresso and dried chili
crust, to a Knotts Berry Farm
blackberry compote with sambal-
rubbed, brined turkey cutlet and
pickled green grapes and garlic
pickles.
Chef Andy Gold along with the
four members of Council of Chefs
in Indonesia, and Chef Jill
Sandique, Lead Trainer of the U.S.
Culinary Theater, Manila, worked
closely to prepare five dishes
created by Chef Andy for over
200 local chefs, restaurateurs,
food critics and media reps at a
“When East Meets West” cooking
demonstration on the last day of
the training series.
All the dishes prepared for this
event used products from various
U.S. agricultural producer associa-
tions including the USA Poultry &
Egg Export Council (USAPEEC),
the U.S. Meat Export Federation
(USMEF), the United States Po-
tato Board (USPB), Washington
Apples, Sunkist, Sunsweet, Cali-
fornia Grapes, Bard Valley Med-
jool Fresh Dates, and Sun Maid
Raisins.
FAS Jakarta also plans to host
follow-up activities with the Coun-
cil of Chefs in an effort to encour-
age on-going trade between
Indonesian and U.S. food compa-
nies. Indonesia is now the United
States’ eighth largest agricultural
export market. U.S. agricultural
exports to Indonesia have ex-
ploded since the 1990s. In 1990,
U.S. agricultural exports to Indo-
nesia were valued at $275 million.
Last year, that figure was $2.24
billion.
Unique Culinary Experiences: When East Meets West
Cuisine
United States Department
of Agriculture
USDA Blog—Reaching Out,
Every Day in Every Way
Left—Right: Chef Tatang; Chef Jill Sandique of U.S. Culinary Theater, Manila; Chef
Andrew Gold of Institute of Culinary Education, NY; Chef Ucu Sawitri, Chef Haryanto
Makmoer and Chef Edwin Lau.
V o l u m e 1 , I s s u e 2 S e p t e m b e r , 2 0 1 1
LINKS
CALENDAR OF EVENTSCALENDAR OF EVENTS
20112011--20122012
Americas Food and BeveragesShow
November 14—15
2012 U.S. Food Showcase
May 1—3
2012 American Food Fair
May 5—8
Hit the events to learn more
Chef Haryanto Makmoer, Chef Tatang and
Chef Edwin Lau were sponsored by FAS
Jakarta for a culinary training at Culinary
Institute of America in Napa Valley and
Poughkeepsie, NY on August 2011.
Jl. Medan Merdeka Selatan 3 — 5
Jakarta 10110
United States Department of Agriculture
Foreign Agricultural Service Jakarta,Indonesia
Phone: 62-21-3435 9161
Fax: 62-21– 3435 9920
E-mail: [email protected]
Newsletter
V o l u m e 1 , I s s u e 2 S e p t e m b e r , 2 0 1 1
The Foreign Agricultural Service (FAS)
represents the United States Department
of Agriculture (USDA) in Indonesia and
works closely with U.S. exporters, Indone-
sian importers, trade associations, and
Government of Indonesia officials to
increase sales of U.S. agricultural products
and promote food security.
FAS Jakarta in collaboration with U.S.
Cooperators assist traders of bulk and
intermediate commodities including
wheat, soybeans, cotton, soybean meal,
and forest products. FAS Jakarta also
promotes sales of U.S. high value prod-
ucts, such as dairy, fresh and processed
fruit & vegetables and processed package
and ready to eat food products.
Worldwide, FAS bears the primary respon-
sibility for USDA’s overseas activities,
including market intelligence (the collec-
tion and analysis of statistics and market
information), market access (international
trade agreements and negotiations), and
market development. It also administers
USDA’s export credit guarantee and
capacity building programs, as well as
supports and administers U.S. Govern-
ment programs targeted at the cross
cutting issues of food security and climate
change.
Linking
U.S. Agriculture to
the world
We’reWe’re
on the web!on the web!
About FAS Jakarta
http://www.usdaindonesia.orghttp://www.usdaindonesia.org
FRIED KWETIAUW WITH POACHED U.S. PEKING DUCKAND WASHINGTON GRANNY SMITH APPLE MATCH-STICKS
INGREDIENTS:
1 liter U.S. Peking Duck Stock
2 star anise
1 cinnamon stick
450 grams U.S. Peking duck breast
1 liter water
1 lime, halved
2 Washington Granny Smith apples, washed
1 cm galangal
1 cm turmeric
4 cloves garlic
1 green finger chili pepper
28 grams basil leaves
15 ml olive oil
15 ml vegetable oil
2 tomatoes, seeded and diced
¼ teaspoon ground mace
1 teaspoon salt
¼ teaspoon ground black pepper
500 grams fresh kwetiauw noodles
30 ml kecap manis
fried shallots, as needed
PROCEDURE:
1. Pour the U.S. Duck stock into a pot. Add the star aniseand cinnamon stick. Bring the liquid to a low simmer.Poach the U.S. Peking duck breast for about 15 to 20minutes, or until cooked through. Remove U.S. Pekingduck breast from the poaching liquid and reserve liquidfor another recipe. Slice thinly (across the grain). Setaside briefly.
2. Pour water into a bowl. Squeeze lime and add juice towater. Add the lime halves. Using a mandoline, slice theWashington Granny Smith apples into thin strips. Soakthe apple strips in the acidulated bath.
3. In a heated wok, put together the olive oil and vegeta-ble oil. Add the spice paste and cook for 1 minute or untilaromatic. Add the tomatoes, mace, salt and ground blackpepper. Add the noodles and stir-fry for 2 minutes thenadd the kecap manis. Gently toss in the poached U.S.Peking duck slices.
4. Drain the Washington Granny Smith apple matchsticksand add to noodles. Remove wok from heat.
To Serve:
Place the cooked noodles on a warm platter. Sprinkle thetop with the fried shallots. Serve immediately.
V o l u m e 1 , I s s u e 2 S e p t e m b e r , 2 0 1 1
Chef Andrew Gold
demonstrated to the
Indonesian press
the possibilities of
American food
products incorpo-
rated into regional
cuisine . Fried
Kwetiauw with
Poached U.S. Peck-
ing Duck and Wash-
ington Granny Smith
Apple Matchsticks is
one of his brilliant
fusion recipe.
USDA Council of Chefs member with Chef Jill Sandique of The U.S.
Culinary Theater, Manila; Chef Vindex Tengker, Executive Chef of The
Dharmawangsa, Jakarta and his staff after completing four days
training program and a cooking demonstration at the Bimasena Club,
Jakarta on September 15, 2011.
Over 150 local chefs, restaurateurs, food critics and media types
participated at the “When East Meets West” cooking demonstration
in conjunction with the USDA Council of Chefs Train the Trainer Pro-
gram.
Five entrée plates highlighting Chef Andrew Gold’s recipes with over
25 U.S . food products were presented at the “When East Meets
West” cooking demonstration. The dishes included Braised U.S. Duck
Legs with U.S. Medjool Dates and California Pistachios and Almonds,
Seared Coffee and Spice-Crusted U.S. Wagyu Beef Tenderloin, Grilled
Smoked U.S. Duck Breast, Braised U.S. Beef Short Ribs, and Pan-Fried
Brined U.S. Turkey Breast with Chili Paste Rub.