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Baguette & Rendang, IFI Indonesia, Jakarta

Bahasa l English

Talking about baguette or rendang is certainly familiar to the Jakarta community. This time I would like to discuss the two philosophies and stories of these two dishes. Of course, these two foods come from and have different cultures. Baguette originated from France, although until now it is still debated how the origin of this bread, but baguette has become one of the daily food of the French people.

Because history is quite long, so I'll pass first. Several types of baguette so you know what the difference between this long size of the bread. Although in terms of shape and size it looks similar, it should be noted that some baguettes have different textures, the mixture of ingredients even the aroma as well. Some of the following categories:

1. The Baguette Ordinaire
This is one of the categories of baguette that is arguably cheap is an affordblae option. It is easy to find everywhere and usually has a very crisp texture and normally cost less than €1.

2. The Baguette Traditionelle
This one is above the ordinaire which is usually made by hand, looking at the end of the bread with a sharp lump. The price of this baguette is usually little higher than the ordinaire, same bakeries usually call their baguette tradition by the name of the store.

3. Flute
There is also a baguette name inspired by a musical instrument, according to its name the shape of the baguette is longer than the normal baguette. In some areas, this baguette is even thinner. 

4. Ficelle
In French it means cable. The baguette is very slim and usually processed together with seeds or wheat and usually contain more fiber.

5. There are also traditional French Bread such as Pain De Campagne. Bread with a thickness that is harder, longer than a baguette. It is prepared from a mixture of bread flour and wheat usually served with slices of meat, cheese and soup.

6. Pain Complet
Made from 100% whole wheat and usually, there are two types namely Pain de Seigle from rye and Pain au Levain is sourdough bread.


Then, what about Rendang? I bet most of you sure know this. Rendang is originated from the word "Merandang" which is means slowly like rendang needs a long time to be cooked. The origin of rendang has come from Minangkabau, West Sumatra. Believed, in past time many people from Minangkabau are carrying this culinary heritage to other places even to neighbor countries. Basically, rendang uses beef, but on this day there is also rendang with lamb, duck or chicken. 

In this workshop, Chef William Wongso combined both dishes from France and Indonesia into right combination. Baguette with rendang topping, you can imagine how delicious it is. In Indonesia, many people don't really pay attention to the detail of bread. But indeed for French people, baguette has become one of the main dishes, just like Indonesian having rice as the main dishes. IFI Kitchen Lab can be a place where you able to learn the various foods from French culture, not only that but also includes a variety of local Indonesian ingredients that can be an interesting combination. For more detail, you may check out IG: IFI_Indonesia

Institut Français Indonesia,
Jl. M.H. Thamrin No. 20, Central Jakarta
Tel: +6221 2355 7900

Comments

  1. Saya sih sukanya roti abon aja haha

    ReplyDelete
  2. It is pretty interesting but i think rendang should be much appetizing with rice.

    ReplyDelete
  3. Good information, I never know baguette has difference of types before.

    ReplyDelete
  4. Menarik juga. Kapan2 coba ah bikin roti pake rendang.

    ReplyDelete
  5. Ini ikut workshop daftar dimana ya?

    ReplyDelete
  6. Wow wonderful workshop cooking with Om William Wongso

    ReplyDelete
  7. Ngomongin roti aja ribet yaa banyak bener macamnya ����

    ReplyDelete

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