Skip to main content

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 Fran├žais 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

Post a Comment

Popular posts from this blog

Michelin Guide Singapore 2017 Star Event, Fullerton Hotel, Singapore

Available in Bahasa: Click Here Michelin Starred Restaurant Award can be regarded as one of the highest and prestigious awards in the culinary world. Singapore, as one of the multi-cultural and ethnic countries, is the only country that gets a Michelin Award in Southeast Asia this time. This year became the second year for Singapore to get a Michelin Award. Michelin Guide Restaurant itself is divided into several categories. Ranging from Restaurants that chosen into the Michelin Guide Recommendation category, Bib Gourmand, and 1, 2 and 3 Michelin Starred Restaurant. By 2016, there are a total of 29 Michelin Starred divided into categories respectively. For the year 2017, emerging several new restaurants, so the total who won the award as many as 38 restaurants. Eleven names of new restaurants that are included in the 1 Michelin star are : 1. Braci at Boat Quay, 2.   Cheek by Jowl in Boon Tat Street, 3.   Chef Kang’s in Mackenzie Road, 4.   Garibaldi in Purvis Str

Phoenix Gastrobar, Newest Aesthetic Lounge, Pantai Indah Kapuk, Jakarta

Bahasa l English Back to writing a blog, okay while I had time to break after the festive season in last December 2022. In 2023, of course, I hope to be able to actively blog again with the latest and interesting information that I think is memorable to convey. So like this bar that just opened in the Pantai Indah Kapuk area of Jakarta. Phoenix Gastrobar, a new concept presented by HWG, is one of the newest brands by the pioneers in the restaurant, bar, and club industry today. Next to each other between the two clubs presented before, are Tiger & Dragon Bar. The concept offered at Phoenix is completely different from previous HWG outlets. First I'll say the interior is absolutely stunning, with 3 story bar & lounge with stairs that reminds me of Hogwarts, the school in the Harry Potter movies. There is a DJ booth in the main area, a fountain that gives an elegant impression, and a bar station with a magnificent display rack of dozens of liquor. If you have frequently visi

Tom's by Tom Aikens, The Langham Jakarta

Bahasa l English A sunny weekend where the pandemic conditions in Indonesia have been getting better lately. Activities in public spaces are getting normal, so we can find some places with crowds. One of them is this restaurant which took a few weeks for me to make a reservation in advance because it was full every weekend. The Langham Jakarta has only been operating this year and has attracted great enthusiasm from Jakarta's community. No exception with the restaurant which was built with a luxurious British concept and developed by a chef from England, Tom Aikens who manages a Michelin Star restaurant in London. Carrying the name Tom's by Tom Aikens with a variety of classic British dishes. The location of this restaurant is on the L floor, the reception area, and arguably the 62nd floor. A restaurant with a large enough area capacity, high ceilings, touches of white, blue, red sofas, and gold-tone lamps give the room an English-style atmosphere. Seen quite crowded visitors