Tasting Typical Dishes Of Majapahit Kings, Rich In Taste And Meaning
Typical Majapahit Food Materials (ist)

JAKARTA - Indonesia has biodiversity and culture that needs to be preserved, one of which is culinary. Indonesian culinary has a variety of flavors, and abundant resources.

This is what inspired Apurva Kempinski Bali to present Majapahit Imperial Dining as a result of collaboration with Javara Indonesia. A culinary journey guided by the ancient Javanese wisdom, Mitreka Satata, for harmonious relations between humans and nature.

We are very pleased to present the 'Majapahit Imperial Dining' at The Apurva Kempinski Bali. This culinary journey is proof of our commitment to preserving and respecting Indonesia's cultural heritage. Thank you profusely to the key partners who are experts who have a similar vision in preserving Indonesian culture and heritage," said Vincent Guironnet, General Manager of The Apurva Kempinski Bali in a virtual press conference, Saturday, October 28.

This tomb tonight is a symbol of a gastronomi celebration throughout the archipelago that once graced the table of the kings of Majapahit. Dinner is served with environmentally friendly artistanal decorations and enchantingariant performances to improve the journey of an exciting experience that was during his tenure.

The Majapahit Kingdom is famous for its luxurious banquets and snacks, where dishes are made with complicated and decorative presentations for special events, ceremonies, and religious rituals. The dish is a mosaic of the influence of Indonesian, Indian, Chinese, and Arabic cuisine, which reflects trade and cultural exchange in its time.

This kingdom, which has grown rapidly from the late 13th to early 16th centuries, is well known for its sophisticated agricultural practices where its ingredients are divided into five main planting techniques including 'Pala Pendhem' (planted underground), 'Pala Kesimpar' (planted from propagating plants), 'Pala Gumantung' (floating in trees), 'Palawijo' (manifold panen), and 'Pala Kitri' (long-lived Korps).

Rice is converted into staple food, while spices such as cloves, nutmegs, lemongrass, lengkuas, coconut, and pepper are not only an increase in taste but also a symbol of royal luxury. In addition, food preservation methods such as drying and salting are very popular in this era, in addition to absorption and fermentation.

One of the exemplary dishes highlighting the mastery of this technique is a salted fish dish. The menu curated specifically for Majapahit Imperial Dining features a 'Urap Hayuyu' symbolizing harmony with unusual grains such as Jewawut (Foxtail Millet or Setaria Italia), 'Rawon Lembu' enriched with Kluwek (Pangium) because of its dark soup, 'BotokIwak' respects every part of the coconut, 'Manuk Urang Manggar' with orange and spicy flavors from Lada Andaliman, and 'Jadah Tape' as a tribute to the tradition of Tape Uli street vendors in Betawi.

The core of the menu set is the extraordinary Nasi Melik Parijatha' which grows on the slopes of Mount Ijen in Banyuwangi, East Java, and is known exclusively to the kings of Majapahit. Each dish is prepared using the technique of roasting, roasting, steaming, and frying the old ones, which realizes the evolution of taste and culinary expertise while telling stories of ancient flavors.

Sustainability is at the heart of every campaign run In The Apurva Kempinski Bali. Together with Javara Indonesia, which is a well-known social company founded by Helianti Hilman, is committed to preserving and promoting Indonesia's cultural and culinary heritage wealth. The ingredients for this imperial meal are carefully drawn from organic agriculture and skilled fishermen, ensuring that each element adheres to the principles of organic cultivation and sustainable practice.

In addition, Majapahit Imperial Dining is more than just a culinary celebration, but is an odyssey that revives the legacy of Majapahit. The craftsmen from the decoration partners 'Sustainable Wedding' created magnificent decorations that further revived the nuances of the Majapahit era for the dinner.

Finally, a dramatic dance performance added to the sensation of that night with a choreography specially curated by Kitapoleng, telling the story of Tribhuwana Tungggadewi, Ratu Majapahit and the mother of King Hayam Wuruk.


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