Ramadhan at NUSA
During this festive month, we would like to highlight special menu from all over region of Indonesia that only served during Ramadhan.
Enjoy some of the rarest recipe from regions of the archipelago.
Home-made Tempe Goreng
Kerupuk Ojay Sambal Oncom
Gulai Ikan Kakuwah Bengkul
Gulai Siput Riau
Mie Glosor Udang Bogor
Ayam Lempah Kulat Pelawan
Kambing Nilomang Tapanuli
Rabeg Daging Sapi Ketan Bintul
Tumis Kangkung Terasi
Tumis Bunga Pepaya
Nasi Beras Adan Krayan
Nasi Beras Ciawi Organik
Nasi Beras Solok
NUSA Indonesian Gastronomy
an edible story of Indonesia
NUSA Cultural Dinner • TAPANULI, North Sumatra
NUSA CULTURAL DINNER Featuring Tapanuli Culinary March 8th – 18th
NUSA Indonesian Gastronomy will hold its first NUSA CULTURAL DINNER, a week of special dinner featuring ingredients and traditional dishes from regions of Indonesia.
This month, NUSA CULTURAL DINNER will serve beautiful flavors and cuisine from Tapanuli people who lives in North of Sumatra.
North Sumatra culinary has unique ingredients that separate its dishes from the neighborhood region such as Aceh and West Sumatra. One of those ingredients is Asam Jungga and Andaliman.
Asam Jungga, or Citrus Hystrix, is a special lime that grows in the highland surroundings of Toba Lake. Even though it has not been found in other Sumatran regions, Citrus Hystrix is also found in Java, Thailand, and Vietnam. Different than those grown in Java, the acidity and the smell of Asam Jungga in Lake Toba are stronger.
Andaliman, known as the Batak pepper (Zanthoxylum Acanthopodium), is a typical spice that grows on the mountains of Samosir Island. Andaliman is a species of flowering plants from citrus family. Unlike the ones that grow in the mainland of China known as Szechuan pepper, Andaliman has a distinct lemon scent and also a hint of the aromatic pandan leaf.
We strongly believe that ingredients, although comes from the same species of plants, carries different taste of fruits and seeds that are related to the nature where it grows.
Join our culinary journey to Tapanuli, North Sumatra and embrace its beautiful ingredients.
Na niura means not cooked. This traditional dish is made from raw fresh-water fish, cooked by the acidity of asam jungga and spiced with andaliman and other spices.
The main ingredient for arsik is carp fish from Lake Toba. Cooked with asam cikala, ginger flower, and spiced with andaliman and othe local spices.
Dali Ni Horbo
It is said that the people of Tapanuli started making Dali no horbo since hundreds years ago. It is one of the oldest dish people remembered. Made of buffalo milk that was mixed with papaya sap, the texture becomes solid. Dali ni Horbo can be eaten fresh or cooked with spices.
It is the only one dish in North Sumatra that uses noodle. Mie gomak uses egg noodle, then cooked with coconut milk, andaliman, other herbs and spices.
Most saksang that are served in North Sumatra use either dog or pork meat stewed in its own blood. Here in NUSA, we will replace the meat with chicken; like the original recipe, it will be stewed in chicken blood, coconut milk, and spices.
It is a fried bird or chicken that is served with sauce that is made from chicken blood and it is cooked with limejuice and spices.
Sambal Andaliman dan Sambal Tuktuk
There are no regions in Indonesia that doesn’t serve sambal. In North Sumatra, the best-known sambals are sambal tuktuk and sambal andaliman. These sambals will compliment every dish that is served in this dinner for those who are brave enough to challenge their taste buds.
Although North Sumatran people are known to have a strong character, they do have a soft spot for sweets dishes. Kue ombusombus is one of the famous sweet treats from this region. Made from rice flour with palm sugar, wrapped in banana leaves, the Kue is steamed to cook.
Another sweet treat that’s usually served with coffee or tea. Made from rice flour mixed with sticky rice flour, shredded coconut and sugar, and steamed to cook.
End the culinary journey with a typical coffee from the Highland of Samosir Island.
Pasar Tiban by Anne Avantie
An Appreciation of Indonesian Javanese – Tionghoa Cultural Acculturation
Nusa Indonesian Gastronomy proud to be part of Pasar Tiban “Gang Baru”
by Anne Avantie
An appreciation of Indonesian Javanese – Tionghoa cultural acculturation
LippoMall Kemang Village
Exhibition & Pop Up Market
25-28 January 2017
Parade Show Pasar Tiban “Jarik Gendong”
28 January 2017
Buy local product & Support local talent!
Local Goodness Celebration
Local Goodness Celebration
Weekend 28-29 January 2017
10am – 5pm
• Curated Local Produce & Local Goods Bazaar
• All You Can Eat Weekend Bruch
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NUSA Indonesian Gastronomy
An Edible Story of Indonesia
NUSA Holiday Season
Celebrate This Festive Holiday Season with an Edible Story of Indonesia
NUSA Indonesian Gastronomy has been buzzing around for almost a year. Officially opened during the celebration of Indonesian Independence Day on August 17, 2016, NUSA Indonesian Gastronomy’s noble mission is to use the best Indonesian harvests, to cultivate them using authentic cooking processes, and to display them in an artfully original way without leaving their real tastes and genuine characteristics.
Celebrating the end of the year, NUSA Indonesian Gastronomy presents a special package of eight-course culinary delights exclusively for this joyful occasion. As a part to uncover the holiday spirit, NUSA Indonesian Gastronomy’s showcases cuisine from Eastern parts of Indonesia, combining the selections along with Betawi’s traditional celebratory dishes.
Giving a divine variety to uplift your holiday spirits, NUSA Indonesian Gastronomy holds true to its purpose, reflecting the country’s diversity through high quality ingredients and immense selections of the archipelago’s authentic dishes on a plate of mesmerizing state-of-the-art presentations. During this limited time, indulge yourself and your loved ones in NUSA Indonesian Gastronomy. Savor every bite of delicious culinary and create unforgettable moments this delightful December.