Slow Food Jakarta Kemang celebrated Terra Madre Day on December 15, joining hundreds of events around the world in an important symbolic moment, encouraging the work being done at the local level to build a sustainable, local food system and demonstrating the diversity of communities all around the world who are part of this global network striving for a better food future.

This spirit  has inspired Anna Fauziah our host at Luwinanggung area near Jakarta to prepare local food assisted by youths in her neigborhood. A week before the event they discussed what to cook by considering the good. clean and fair philosophy of Slow Food.

Anna and her young friends decided to prepare cenil (colorful tapioka snack), sawut (shredded cassava with palm sugar), mata semar (cassava and banana snack) and tape ketan uli (fermented glutinous rice) as snacks and tahu guling (tofu in sweet & sour sauce as appetizer. On the main course would be the familiar steamed rice, fried chicken and fried noodle.

Ingredients for some of the food had to be arranged days in advance.  Also, although recipes and cooking methods are available, there are details that the teens did not know at first. They underwent several trial and error to get the best food texture and presentation, not to mention good taste.

A few hours before the 9.00 AM event of Food Garden and Food Taste Education for the Terra Madre Day, all the foods were ready.  For Anna Fauziah, Malinda Mandasari, Eka Suryaningsih and Wahyu Ciptoning Budi, preparing local food for 100 people was no mean feat.

Try our recipes of the Terrra Madre Day meals, courtesy of Anna Fauziah.

Colorful tapioka snack

Ingredients:

• 1 kg tapioca flour
• Hot water
• 2 tsp salt
• ½ kg sugar
• Natural food coloring
• ½ of fresh coconut, grated

Method:

• Dilute tapioca flour, salt and sugar with hot water.
• Mix different food colorings.
• Cook over low heat, stir until thickened
• Pour into a pan, then slice into small pieces or round pieces
• Put the pieces into boiling water
• When cooked, the pieces will float. Drain and roll in grated coconut.
• Cenil  is ready to be served.

Steamed cassava snack with palm sugar

Ingredients:

• ½ kg fresh cassava
• 6 pieces of solid palm sugar http://www.ecobuddy.in/PalmSugar.php
• 2 tsp salt
• 3  pandan leaves
• ½ fresh coconut, shred

Method:

• Peel cassava, wash and grate.
• Steam the grated cassava, add brown sugar, salt and pandan leaves
• Once cooked, remove and drain
• Sprinkle grated coconut and serve the sawut

Cassava & banana snack

Ingredients:

• ½ fresh cassava
• 6 pieces of ivory banana
• ½ kg sugar
• natural food coloring
• 2 tsp salt
• 3 pandan leaves
• fresh banana leaves

Method:

• Peel and grate cassava into thin strips
• Mix the grated cassava with sugar and salt
• Mix the cassava with different food colorings
• Peel the bananas.
• Take the colored cassava and smoothen it on a banana leaf
• Arranged the ivory banana, add pandanus leaf, closed up tightly with grated cassava. Roll and wrap up neatly.
• Make a few packets until the dough runs out.
• After all the dough is wrapped, steam until cooked.
• Lift and open the leaves.
• Cut into pieces, then roll in shredded coconut.
• Mata Semar is ready to be served

Fermented snack

Uli

Ingredients:

• ½ kg glutinous rice
• 1 young coconut grated
• 2 tsp salt
• Banana leaves

Method:

• Wash glutinous rice and soak for 2-3 hours
• Steam until cooked, then mix grated coconut, and salt
• Resteam and puree
• Take a handful and then wrap with banana leaves

TAPE KETAN

Fermented rice

Ingredients:

• ½ kg black glutinous rice
• 3 yeasts

Method:

• Wash and soak black glutinous rice for one night
• Lift  and drain, add yeast and put rice in a container, close tightly
• Let it stand for a few days, until the tape is ready to be served

Tofu in sweet and sour sauce - appetizer

Ingredients:

• 10 pieces of tofu
• ¼ kg peanuts
• ½ cabbage
• ¼ kg bean sprouts
• 10 shallots
• 5 garlic
• ¼ onion crackers
• 5 celery leaves
• 10 red eye chilli
• 10 tablespoons soy sauce
• 3 pieces solid palm sugar
• 3 tamarind seed
• 2 tsp salt
• Vinegar to taste

Method:

• Slice tofu into cubes, fry
• Fry peanut
• Fry crackers
• Fry onion
• Boil bean sprouts
• Slice cabbage thinly
• Slice celery thinly
• How to make gravy: Boil water, put palm sugar, tamarind, salt, soy sauce. Pour a few tablespoons of vinegar.
• How to serve tahu guling: Mix tofu, bean sprouts, peanuts, cabbage, place in plate. Pour the sauce to taste. Sprinkle with red onion, sliced celery and crackers. If you want a spicier taste add sliced red eye chili.

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Images: Omar Niode Foundation