NOW! JAKARTA | Tempeh Delights at Kaum Jakarta

Tempeh Delights at Kaum Jakarta

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Potato Head Family’s Kaum Jakarta launched a variety of unique tempeh dishes as part of a collaboration between the restaurant and Arumdalu Farm in celebration of their shared mission of  promoting Indonesia’s culinary heritage.

On this special occasion, Kaum Jakarta’s culinary team created six kinds of tempeh dishes to maximise the potential of tempeh, using super ingredients sourced directly from Arumdalu Farm. Photo courtesy of Kaum Jakarta/NOW!JAKARTA

The collaboration, called “Perjalanan” (a journey), was part of their efforts to pay homage to Indonesia’s food biodiversity as well as re-awaken the almost-forgotten ingredients by creating various authentic Indonesian dishes based on tempeh.

Tempeh or fermented soybean cake is an everyday meal for Indonesians, usually served with white rice and vegetables or other side dishes. Tempeh is nutritious food, with the fermentation process that occurs during the preparation of tempeh producing enzymes that make it easier for the body to process protein, fat and carbohydrates. Nowdays, tempeh has becomes a common ingredient in vegan dishes thanks to its rich Phyto-protein, among other nutrients.

On this special occasion, Kaum Jakarta’s culinary team created six kinds of tempeh dishes to maximise the potential of tempeh, using super ingredients sourced directly from Arumdalu Farm. These included tempeh kacang merah (tempeh from red beans) and tempeh daun kenikir (tempeh from ‘king’s salad’, a variety of greens found in Indonesia).

One could start with a kind of rolled tempeh dish, Tempe Gulung Sambal Kecombrang , which was  mashed tempeh and shrimp rolls topped with shallot, lemongrass, torch ginger, red bird’s eye chili and coconut oil salsa.

Guests who really like spicy food will enjoy Pecel Sambal Tempe, assorted blanched vegetables tossed in coconut milk, crushed tempeh, kaffir lime leaves and chilies relish. Or, Terong Bakar Saus Pedas Madu, grilled eggplants filled with Kaum’s signature tempeh blend topped with sweet spicy glazing.

Satay Tempeh.

For vegans, the restaurant offers Nasi Goreng Tempe Asap, wok-fried rice with assorted vegetables and home smoked tempeh satay.

The restaurant also put together a dessert dish using tempeh, a gluten free, vegan-friendly, Bolu Tempe Kukus, steamed black glutinous rice flour and mashed tempeh layered with shredded coconut cream and pandan leaves extract served with tempeh crumble.

This special menu can be enjoyed until 14 October. Guests who dine during the programme period  will receive one complimentary entrance ticket to Scientia Square Park (valid for weekdays and weekends).

In the restaurant, guests can also see A vertical farm installation through which Arumdalu Farm showcases a more efficient and sustainable method of farming by creating technologies such as ‘Your Simple Garden’ in the Arumdalu Lab. It’s a vertical farming system combining hydroponic, aquaponic and aeroponic system and using fish waste which is converted by micro-bacteria into nutrient for the plants, allowing a micro ecosystem to develop. Arumdalu Lab has started using this invention to grow a number of ingredients, all of which have outstanding flavour and yield.

Also, guests can see Arumdalu Lab’s exhibition of 10 ingredients categorised as Indonesian super foods based on their rich nutrient content and unique plant characters to adapt particular ecosystem in this archipelago, such as sorghum, ganyong , jewawut and jali-jali or pearl wheat.

For more information and reservations, call +62 21 22393256 or +62 813 8171 5256 or visit www.kaum.com 


SARI WIDIATI

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