"Indonesia" news and stories

When I went to Indonesia in the summer of 2001, my mom's best friend Maria requested that I bring her back some white peppercorns. Towards the end of my five weeks there, I hit a grocery store in order to do a little gift-buying (because who doesn't like to receive gifts of random foodstuffs from other countries? It's always my favorite thing to receive). I got several bags of white peppercorns, some for Maria and then some so that I could play around with them as well.

When I returned, I discovered that I didn't really like the taste of white peppercorns. They had a woodiness that I didn't enjoy and since I've never minded sullying light colored sauces and soups with flecks of black pepper, I've just sort ignored the existence of white peppercorns and gone on my merry way. However, I discovered last week, as I trawled the vast expanse of food writing available to me on the internet that white peppercorns are just black ones that have been soaked and had their outer hull removed. They do get a bit fermented in the process of being stripped of their black outsides, which may lend the taste that I found so unappealing.

Do you have a pepper-color preference? And while we're at it, what's your favorite grind? I tend to go for a coarser grind, but I keep several pepper mills around at all times, set to different grinds, so that I always have plenty of options.

[via Chicago Sun-Times]
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Despite the fact that Indonesia executes drug traffickers, the country's vice president announced earlier this week that it's OK for chefs to use a pinch of pot to flavor traditional dishes.

Yusuf Kalla has no intention of legalizing marijuana, but feels it's all right to use it as a seasoning. Small amounts of crushed leaves and seeds are added to curries and noodle dishes in certain regions of Indonesia. One region where chefs like to add a little extra spice is Aceh located on the northern tip of Sumatra.

According to an online travel guide one of the most popular dishes in the Acehnese city of Medan is Mie Aceh Titi Bobrok. It's rumored that the magic ingredient in this noodle dish of chili sauce and crab is a tiny bit of ganja. A quick Google search even turned up the above picture of the dish on some gal named Keukeu's blog. I didn't notice the word "marijuana," in her post, but then again I can't read Indonesian worth a damn.

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In the past it wasn't so, but now it looks like Asia has taken on the challenge and stepped up to bat in the organic produce game. Singapore, Malaysia, Taiwan, Indonesia, Vietnam, the Philippines, and most especially China have moved into the game. So far China is producing 85% of the organics in the region, but the other countries are gearing up and increasing production every year. The quality they produce is very good, with China growing excellent crops at great prices.

Europe and North America currently consume a vast majority of the worlds organic produce with Asia only just starting to join in, but they are starting to catch up. Since organic still costs more to produce each of these countries consumes less by far than they export. The West consumes organics for a variety of reasons from perceived health benefits to sustainability, animal welfare, humanitarian reasons, and environmental concerns; while the East's focus is primarily on the supposed health benefits. Although "Buddhist countries like Thailand and Singapore also tend to favour organic production because of its perceived harmony with nature."

There is a tendency that as production goes up, prices should come down, and so organic foods will be more in demand domestically in Asia over the next few years as well. So expect to see more and more of the world's high quality organic produce coming from Asia in the next decade as additional countries join in, and production rises dramatically.

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The Four Seasons in Jakarta, Indonesia has recently introduced one of the most expensive hamburgers in the world. The burger costs 1 million rupiah, which is approximately $110, or roughly twice the monthly minimum wage in the country! Served with a side of french fries, the hamburger is made of Kobe beef, foie gras, Portobello mushrooms and Korean Pears. The pears are known for the sweet taste and juiciness, but even with all the press that this burger has received, it isn't clear how the pear is incorporated into the final product.

One of the chefs from the hotel confirmed the reason that the burger is so expensive is that that the hotel "import[s] all the materials, and they are high quality." In the last month, the hotel has sold 20 burgers.

Estik, a restaurant in Madrid, Spain, also claims a burger in the same price range. Their kobe burger is €85.

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Krispy Kreme, the beleaguered purveyor of what may possibly be the world's most fattening doughnuts, has established outposts outside America despite its financial troubles. Most notable among these are Tokyo and the Philippines.

Now the company plans to bring its glazed, sugar-coma inducing treats to Indonesia of all places. Apparently doughnuts are already a big business there. Krispy Kreme's development partner is PT Premier Doughnut Indonesia. The two plan to some 20 locations over the next five years. The first will open in the early fall. I'm curious to know whether the new shops will sell those cool Indonesian shaved iced and tapioca drinks.

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