Michael Irawan adalah sahabat saya yang berdomisili di Bali. Ia seorang hotelier, pemilik hotel bernama Kalaspa di daerah Ubud. Ia mengklaim dirinya sebagai seorang gastronom. Pengetahuannya tentang berbagai masakan dunia dan semua unsur yang terlibat dalam masakan itu termasuk sejarahnya, termasuk memasaknya, luar biasa mengagumkan.
Belum lama saya kirimkan ia email tentang woro-woro acara ADIRA KKN. Saya mendapat kritikan dari beliau. Berikut isi emailnya:
Dear Usepe Soehed,
I saw in the opposite!
there is almost none AuthenticIndonesian cuisine since our beloved country has longtradition to accept foreign culture. All the Jajan and Meals you expose on the festival, are influenced byother races such as:
Martabak Palembang: This typical Indian cuisine withthe use of heavy spices such as cardamon, cumin, etcwhich are not our authentic plant.-
- Mie Tjelor: Well, as you that noodle is Chinesecuisine right?
- Pempek: this is also influenced by Chinese culture-
- Nasij Oedoek: Mmm, sedap but this is northern Indiancuisine, adaptation of Biryani rice
- Laksa: Also chinese cuisine, the use of vermicellyor glass noodle are no doubt comes from chineseculture.
- Tape Oeli: Tape is fermented glutinous rice, whichis the matter to make Arak or Tjiu, so again this iscome from Chinese.
- Oeli? Well do you remember Mochi?very popular in Cianjur? to be honest its come from Japan with the same pronountiation. And by the way Rice is not our original plantation, its come fromYang Tze river and Indus delta.
- Gaboes Poecoeng:Probably this authentic!!! Congrats
- Soto Mie: Again, it is influenced by Chinese
- Tahoe Pong: Off course you will agree with me thatTahu is Chinese tradition.
- Gado-gado: this is debatable, but to make Sambal Pecel you must put "terasi" and unfortunately itscomes from Chinese also.
- Roejak Tjingoer: No doubt this authentic but fromyounger generation.
- Soto Koedoes: Authentic probably, but mind of thegarlic and spices.
- Koepang Lontong: Oh yeah, its authentic but againinfluenced
- Asem-Asem: It can be authentic
- Mie Kepiting: Off course chinese cuisine
- Sate Jamoer: All the Satay technique derived fromcentral Asia cuisine called Kebab. It is spread up to North Africa where moslem culture are exist.
- Nasij Bali: Debatable- Ajam Taliwang: Authentic
- Coto Marannoe: Debatable, could be influenced byIndian Moslem
- Masakan Papua: As long as they cook Sago, and onlygrilled, then it can be authentic.
- Koewe Tradisional: Kue, Kueh, Kweh are originally from Kwee: Hokkian for Snack
- Eis Mangga: Off course this is new dessert, not madeby our granny not forefather.
- Pala Bogor: Preserved Food? only four seasonscountry which has preserved food tradition for winterstock! Chinese?
- Tjintjaoe Djahe: Chinese
- Serabi: Talking about serabi you must ask them thename of Apem. It is similar with Kerala sweets inSouth India "Unni Appam". Unni: Small Appam: Rice Cake- Otak-otak: Oh, again its Chinese influenced
- Teh Saring: tea (Camelia Sinensis) is chineseplantation brought to Indonesia by East India Company(VOC).
I would prefer to be honest with our history. That is why I am on the way to write "Kota Seribu Kilo", aculinary history book that will uncover the secret ofour cuisine, from where and how it can be enjoyed inour table.
Mohon maaf bila ada kata yang salah
Mengagumkan. Saya tak perlu merasa minder dan tersinggung dengan kritikan beliau. Justeru saya sangat berterima kasih mendapatkan masukan ini. Selanjutnya, woro-woro saya revisi. Berharap Michael Irawan sudi mampir di acara ADIRA KKN nanti.
Thank, Michael. See you soon.