Nama : Sasqia Zhafirah

Nim : 4122011021

Kelas : ABT 6A evening

(Practical Session for Week 5)

PRESENTATION

Good evening, everyone. Welcome to my presentation. First of all, I’d like to thank all of you for
coming here today. Let me introduce my self first. My name is sasqia zhafirah. I’m delighted to
be here today to tell you about Indonesian food. This presentation consists of three sections.
First, I’ll start by talking about the main courses, then I’ll focus on the desserts, and finally, I’ll
end with the snacks. This presentation will take about ten minutes. There will be a question and
answer session after my presentation.

So let me begin this with a question: how many of you have ever tried all Indonesian food? I bet
none of you have ever done that because our country has a wide variety of cuisines. It’s said that
Indonesia has around 5,350 traditional recipes. Among those cuisines, in this section, I’ll be
looking at some main courses. As we know, we Indonesians rarely have appetizers before eating
the main dishes. We start our meal with main courses instead of appetizers. Some famous
Indonesian main dishes are sate, nasi goreng, and rendang. Sate or satay is a meat skewer that is
grilled over hot coals. It is served with a sauce and lontong or rice cake. There are numerous
variations of sate in Indonesia. Some of them are sate madura, sate padang, sate maranggi, etc.
Indonesia is even known for having the richest variation sate in the world.

Next is nasi goreng or fried rice. Just like sate, there are also many variations of nasi goreng in
our country. Common nasi goreng uses kecap or sweet soy sauce to spice it. Nasi goreng is
traditionally a breakfast dish that uses leftover rice from the previous day’s meal. In 2011, nasi
goreng was in number two for CNN’s World’s 50 Most Delicious Food. The last Indonesian
course dish I’d like to talk about today is rendang. Rendang is an original dish from Padang,
Indonesia. Rendang is a beef that is braised in coconut milk and spices for hours. The slow
cooking method is the one that makes rendang so tender and rich with spices. Its tenderness and
richness in flavor made rendang to be crowned as the number one dish on CNN’s 2011 World’s
50 Most Delicious Food.

Now let’s move on to the next section which is about Indonesian desserts. The same as the main
courses, Indonesian desserts are also varied. I’ll focus on two popular desserts which are
martabak manis and cendol. Let’s talk about martabak manis first. Martabak manis or sweet
martabak is a bread-like pancake. There are numerous toppings of martabak manis, but the most
popular ones are sugar, chocolate sprinkles, cheese, and crushed peanuts. Martabak manis is
served folded and cut to small squares that make the toppings getting inside the martabak manis
instead of on the top.

The second dessert is cendol. Cendol is made out of green rice flour worm-like jelly, creamy
coconut milk, shaved ice, and palm sugar syrup. We can also add jackfruit, durian, red beans as
the additional toppings of cendol. Cendol is served best in summer or when the weather is really
hot along with snacks. This leads us to the next section which is about Indonesian snacks.

When we’re talking about Indonesian food, it isn’t complete if we don’t mention Indonesian
snacks. In this presentation, I’d like to talk about Indonesian most popular snack: gorengan. I
believe most Indonesians have tried gorengan. Gorengan or fritter is various kinds of ingredients
battered and deep-fried. Gorengan is commonly sold by street vendors or travelling carts. There
are numerous types of gorengan, such as banana fritter, bakwan, cireng, cassava fritter, fried
tofu, cassava fritter, potato fritter, etc.

So, that’s all I wanted to say about Indonesian food. In conclusion, not only our county is rich in
culture, but also cuisines. In this presentation, I only mentioned a few Indonesian foods, but in
reality, we have thousands of kinds of cuisines.

Thank you so much for coming and for listening to my presentation.