Welcome to this new special entry featuring monthly recipes from our LOKARASA project!
Our Lokasara project began in early pandemic 2020 and this year will mark it’s second year. It was our adaptation and response during the first major lockdown in March 2020, Lokarasa started as a weekly take-away food project that we did from our shared studio window back then in Sari Sari Space. At that time, we used this project also as our research practice to examine not only various nusantara’s culinary diversity, but also other historical and anthropological aspects of each region.
In 2022, we will bring back the essence of Lokasara again by presenting one unique menu per month, which relates to our current project or research. We will offer this menu on our regular lunch program in Ana Conda am Ufer (ACaU) – Uferstudios every Wednesday and Friday (12-16:00) and in a special pop up event(s) once in a while (stay tuned to our social media channels for this update!). Each monthly menu shall come with extra expanded experience such as mixtape, artwork, and/or story made by our constellation and contributor :we are currently working on a subscription model for this expanded experience!
The first volume of this project will start in January, introducing some dishes inspired by our upcoming experimental theater project “ARYATI”. Aryati is a contemporary theater piece that juxtaposes the life of Aryati, a woman from the Tugu village, with the evolution of the keroncong music, faced against
the backdrop of Indonesian history. The work presents the decolonization process of keroncong music starting in 1920 into 1990, from a colonial product into a claimed native cultural heritage.
First dish that we designed for this debut edition is the vegan version of “Pindang Serani” that came from Tugu Village. Kampung Tugu is a historic neighborhood located in the northwestern part of Jakarta, Indonesia. Kampung Tugu grew from the land granted by the government of the Dutch East Indies to the converted Mardijker people.
Vegan Pindang Serani
Serving 2-4 person
1 Banana Blossom (500 grams)
1 bunch of basil, pick the leaves
2 red tomatoes, coarsely sliced
1 tbsp Tamarind
2 lemongrass stalks, bruised
2 bay leaves
3 lime leaves
1 finger galangal, bruised
1 segment of ginger, burn and then bruise
1 segment of turmeric, burn and then bruise
7 red onions, thinly sliced
4 cloves of garlic, crunchy, finely chopped
5 curly red chilies, sliced oblique (optional)
To taste salt, sugar and pepper powder
1 tbsp fried garlic for sprinkling
½ tbsp cumin powder
½ tbsp turmeric powder
½ tbsp coriander powder
1 tbsp Turkish Paprika paste
Suggestion : Before you start cooking, play this mix to accompanied your cooking session!
1 Slice the Banana Blossom
2 Fry the onions until fragrant, add the lemongrass, galangal, chili, kaffir lime leaves, turmeric, ginger, coriander-cummin-turmeric, turkish paprika paste, mix well, pour in the water and let it boil.
3 After boiling, add the banana heart, season with salt, sugar and ground pepper, mix well, add tamarind, cook until done.
4 Just before serving, add sliced tomatoes & basil leaves, sprinkle with fried garlic, serve immediately.
Best served with freshly cooked jasmine rice!