More Indonesian food

CONSIDERING how large the Indonesian archipelago is and the many people of diverse ethnic and cultural backgrounds living there, it stands to reason that their culinary heritage must be just as extensive.
There must be much more that this country has to offer than the popular rendang, soto ayam, nasi goreng, sate and bakso.
Popular Indonesian celebrity chef Maria Irene Susanto, better known as Chef Rinrin Marinka, was first seen with Will Meyrick in Back to the Streets: Jakarta for the Asian Food Channel (Astro channel 703).
Now, she is back on Wonderful Indonesia Flavours season two, which premieres July 28 at 9pm on AFC.
The new season will see Marinka and her co-host, Australian celebrity chef Tobie Puttock, continue their exploration of the food culture of Indonesia and re-create some classic dishes.
In this email interview, Marinka talked about her shows as well as her love for food.
How different is Back to the Streets: Jakarta from Wonderful Indonesian Flavours?
“They’re both quite similar actually, except that Back to the Streets specifically features street food. Of course, the two shows also featured different co-hosts and destinations.
“I really enjoy hosting Wonderful Indonesia Flavours and also Back to the Streets: Jakarta, and I love watching the shows I host too.”
How many places do you travel to in Wonderful Indonesia Flavours?
“I travelled to five places – Padang, Jakarta, Yogyakarta, Bali and Lombok.
“I was introduced to a few new ingredients … used in Indonesian food like the tanduk rusa (deer horn) fern, which is usually used for decorative purposes in dishes but can also be used as a cooking ingredient to make your meat tender.
“People think that Indonesian dishes are difficult, with many ingredients.
“Rendang is known for being difficult because of the patience required in stirring the dish constantly.
“My goal is to make Indonesian dishes that are easy to prepare at home, yet taste authentic. You can recreate rendang at home with my recipe.”
What was the first dish you were taught to cook?
“I think … I was seven years old [and] it was bolu kukus (Indonesian steamed cupcake).
“We used Sprite as a leavening agent, but it did not turn out well ... haha!”
Who taught you to cook and what was the most important culinary advice you have ever received?
“I learnt how to bake first actually. My mum used to make little cookies for festive occasions like Chinese New Year or Christmas, so she’s probably the first one who taught me how to bake.
“I cannot really remember any special advice per se but what I understand is that a chef has to know good food and the taste of good food, otherwise, he/she would not be able to cook well.
“Travel well, eat well and you will know how to cook well.”
You studied French cooking. How does this knowledge help with your Indonesian cooking styles?
“The techniques of Indonesian cooking are simpler compared to French cooking, but what I do is to use Indonesian ingredients with French techniques.
“It tastes traditional and authentic yet the plating and appearance of the food will be more modern.”
Do you see yourself as a culinary ambassador for Indonesia?
“I would say, hopefully yes! But even for myself, I need to learn more the intricate details about the culture and lesser-known foods.
“I guess my love for Indonesian cooking would make me an ambassador.”
What is your comfort food and why?
“I love food so I have many comfort foods. An Indonesian dish that I really enjoy would be nasi uduk, which is very similar to nasi lemak which is more well known in Singapore and Malaysia.
“It consists of rice with fried chicken and topped with lots and lots of fried shallots, and covered with peanut sauce.

“Indonesian food tend to have that crispy element – here we have fried shallots and in other dishes you have keropok (crackers).
“For western-style dishes, I love steak and blue cheese. Yes cheese, I love cheese!”