This weekend on August 23-25, Kuliner Etnik Nusantara Festival is held at Monas, Gambir, Central Jakarta. It is opened officially on Friday (8/23) by Jakarta Governor, Anies Baswedan. There are around 50 culinary booths that sell various Indonesian dishes in this food festival.
" Of course, it is our pleasure to have visitors try our traditional dishes"
Anfal, one of Betawi dodol merchants said, he usually cooks 42 kilograms of dodol every day. He sells dodol in different sizes and prices.
"I sell 100gr dodol Rp 15 thousand, 220gr Rp 35 thousand, 600 gr Rp 50rb, and the largest is Rp 100 thousand," he mentioned, Saturday (8/24).
It takes a long process to make dodol. According to him, he needs 6 hours to cook it using firewood, while 8 hours to cook it using gas stove.
Another food merchant, Yakub sells Sulawesi dishes such as jepa Mandar, penja tumis Mandar, bau toppa tumis, and bau piapi Mandar.
"Jepa mandar is made from grated cassava which is squeezed and then mixed with grated coconut. I use charcoal stove and clay pan to cook it. I sell one portion of jepa Mandar with price Rp 5 thousand and side dishes such as bau piapi Mandar is Rp 10 thousand per portion. Thus we sell it for Rp 15 thousand for this package of food," he informed.
According to him, it is great to eat it with local side dishes such as bau toppa tumis, and bau piapi Mandar. Bau in sulawesi language means fish. Sulawesian usually uses ingredients such as leek, red chili, garlic, shredded young mango, and turmeric to make this dish.
There is also Maria who sells Maluku dishes that hopes the visitors to use this chance to enjoy various of Indonesian culinary dishes.
"Of course, it is our pleasure to have visitors try our traditional dishes," she expressed.