Embrace the rich spices and ingredients of Jailolo in the next Maharasa dinner:
JAILOLO CULINARY EXPERIENCE
Three million years ago in the Molucca Sea, four world’s greatest tectonic plates : the Indian Ocean, the Asian Continent, the Australian Continent, and the Pacific Ocean – fused together to form a unique shaped terrain, known as today : island of Halmahera.
Jailolo or known as Gilolo is located at the west shore of the island of Halmahera. It is known from long time ago as the main producer of spices especially for cloves and nutmeg. Today, Jailolo remains as natural as hundreds years ago. Fertile volcanic soil, tropical temperature, and monsoon rain provide suitable environment for Halmahera biodiversity. Nature has provided abundant indigenous ingredients other than clove and nutmeg for Jailolo, such as coconut, sago palm, banana, palm sugar, cassava, and pili nuts.
Indonesian culinary culture is regarded as highly distinctive based on geographical location and type of species, varying from the west side to the east side of the archipelago. Westeners who came to trade to Indonesia; such as Portuguese, Spanish, Dutch and English, contributed significant influence to Jailolo culinary culture. Maharasa Indonesia will present you a culinary experience interpreted in a contemporary way by professional chefs, Mr. Ragil Imam Wibowo and Mr. Adzan Tri Budiman. We hope those delectable hidden recipes can acquire a knowledge of culinary culture.
Artisanal Jailolo/West Halmahera Culinary Experience
September 11 – 13, 2015
Grilled fish cake on fragrant screw pine leaves
Boko-boko (Jailolo cassava cake grilled in bamboo) topped with skipjack tuna floss and West Halmahera bonito flakes (tbc)
Banana flower fritters
Home made blue pea flower soda
Seafood Gohu (West Halmahera raw seafood salad served on sagoo crackers)
Gamtala mangrove clams served in dabu-dabu chili
Sabeta, sago worm (to be confirmed)
Papeda fish turmeric soup with Tataleka fermented shrimp paste and West Halmahera bonito flakes
Local grouper fish head with West Halmahera/Makian island pili nuts paste
Snakehead fish grilled in bamboo served with young soursop fruit
(Heritage Sahu tribe rice cooked in banana leaves with a unique Halmahera rice shape)
Free range chicken cooked in sambal woku (fragrant chili relish with herbs) served with banana in coconut milk and ulak-ulak (West Halmahera vegetable salad with Kenari sauce)
Duruka cooked in coconut milk and spices with deer meat served with papaya flower and cassava leaves
Halmahera duck’s beak banana non gluten cookies
Sagoo lempeng (Jailolo sagoo bread cooked in traditional forno style) served with calamondin extract
Jailolo/Makian island pili nuts shorbet
Traditional concoction made of palm sugar, red ginger, and topped with Makian island pili nuts
Special appearance of Jailolo farmer.
Starts from 18.00 PM – 22.00 PM (LONG dinner…)
Seated dinner with slow degustation menu – 15 course
IDR 875.00.000/pax – includes goody bag of all the goody ingredients form Jailolo.
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