M o n t h l y U p d a t e f r o m F o r e i g n A g r i c u l t u r a l S e r v i c e , J a k a r t aM o n t h l y U p d a t e f r o m F o r e i g n A g r i c u l t u r a l S e r v i c e , J a k a r t a —— I n d o n e s i aI n d o n e s i a

The Foreign Agriculture Service’s

(FAS) local Jakarta office recently

conducted a Training the Trainer

(TTT) activity for its USDA Council

of Chefs initiative in Indonesia

over September 10 – 14, 2011. Chef

Andrew Gold, Director of Student

Affairs of Institute of Culinary

Education (ICE), New York, deve-

loped special recipes for hot-

cooking module training, which

was held at the Dharmawangsa

Hotel, Jakarta.

Chef Andrew’s recipes for the

Council of Chefs are a fusion of

American products with Indone-

sian ingredients and flavors. It is

a blend of western techniques

and American foods that are well

suited for the Indonesian market.

The training led by Chef Andrew

ran the full culinary gamut from

fine—dining applications to less

costly and more practical food-

service use. All recipes can be

pushed in a variety of directions,

and can be utilized to be used in

hors d'oeuvres, hot appetiz-

ers and entrees. The recipes are

also suitable to be used for indivi-

dual plating in restaurants or sit-

down, upscale service for catered

affairs, dinners or luncheons to

buffet presentations.

The dishes cooked with over 25

imported U.S. products incorpo-

rated into regional cuisine —

from a U.S. wagyu beef tender-

loin with espresso and dried chili

crust, to a Knotts Berry Farm

blackberry compote with sambal-

rubbed, brined turkey cutlet and

pickled green grapes and garlic

pickles.

Chef Andy Gold along with the

four members of Council of Chefs

in Indonesia, and Chef Jill

Sandique, Lead Trainer of the U.S.

Culinary Theater, Manila, worked

closely to prepare five dishes

created by Chef Andy for over

200 local chefs, restaurateurs,

food critics and media reps at a

“When East Meets West” cooking

demonstration on the last day of

the training series.

All the dishes prepared for this

event used products from various

U.S. agricultural producer associa-

tions including the USA Poultry &

Egg Export Council (USAPEEC),

the U.S. Meat Export Federation

(USMEF), the United States Po-

tato Board (USPB), Washington

Apples, Sunkist, Sunsweet, Cali-

fornia Grapes, Bard Valley Med-

jool Fresh Dates, and Sun Maid

Raisins.

FAS Jakarta also plans to host

follow-up activities with the Coun-

cil of Chefs in an effort to encour-

age on-going trade between

Indonesian and U.S. food compa-

nies. Indonesia is now the United

States’ eighth largest agricultural

export market. U.S. agricultural

exports to Indonesia have ex-

ploded since the 1990s. In 1990,

U.S. agricultural exports to Indo-

nesia were valued at $275 million.

Last year, that figure was $2.24

billion.

Unique Culinary Experiences: When East Meets West

Cuisine

United States Department

of Agriculture

USDA Blog—Reaching Out,

Every Day in Every Way

Left—Right: Chef Tatang; Chef Jill Sandique of U.S. Culinary Theater, Manila; Chef

Andrew Gold of Institute of Culinary Education, NY; Chef Ucu Sawitri, Chef Haryanto

Makmoer and Chef Edwin Lau.

V o l u m e 1 , I s s u e 2 S e p t e m b e r , 2 0 1 1

LINKS

CALENDAR OF EVENTSCALENDAR OF EVENTS

20112011--20122012

Americas Food and BeveragesShow

November 14—15

2012 U.S. Food Showcase

May 1—3

2012 American Food Fair

May 5—8

Hit the events to learn more

Chef Haryanto Makmoer, Chef Tatang and

Chef Edwin Lau were sponsored by FAS

Jakarta for a culinary training at Culinary

Institute of America in Napa Valley and

Poughkeepsie, NY on August 2011.

Jl. Medan Merdeka Selatan 3 — 5

Jakarta 10110

United States Department of Agriculture

Foreign Agricultural Service Jakarta,Indonesia

Phone: 62-21-3435 9161

Fax: 62-21– 3435 9920

E-mail: agjakarta@fas.usda.gov

Newsletter

V o l u m e 1 , I s s u e 2 S e p t e m b e r , 2 0 1 1

The Foreign Agricultural Service (FAS)

represents the United States Department

of Agriculture (USDA) in Indonesia and

works closely with U.S. exporters, Indone-

sian importers, trade associations, and

Government of Indonesia officials to

increase sales of U.S. agricultural products

and promote food security.

FAS Jakarta in collaboration with U.S.

Cooperators assist traders of bulk and

intermediate commodities including

wheat, soybeans, cotton, soybean meal,

and forest products. FAS Jakarta also

promotes sales of U.S. high value prod-

ucts, such as dairy, fresh and processed

fruit & vegetables and processed package

and ready to eat food products.

Worldwide, FAS bears the primary respon-

sibility for USDA’s overseas activities,

including market intelligence (the collec-

tion and analysis of statistics and market

information), market access (international

trade agreements and negotiations), and

market development. It also administers

USDA’s export credit guarantee and

capacity building programs, as well as

supports and administers U.S. Govern-

ment programs targeted at the cross

cutting issues of food security and climate

change.

Linking

U.S. Agriculture to

the world

We’reWe’re

on the web!on the web!

About FAS Jakarta

http://www.usdaindonesia.orghttp://www.usdaindonesia.org

FRIED KWETIAUW WITH POACHED U.S. PEKING DUCKAND WASHINGTON GRANNY SMITH APPLE MATCH-STICKS

INGREDIENTS:

1 liter U.S. Peking Duck Stock

2 star anise

1 cinnamon stick

450 grams U.S. Peking duck breast

1 liter water

1 lime, halved

2 Washington Granny Smith apples, washed

1 cm galangal

1 cm turmeric

4 cloves garlic

1 green finger chili pepper

28 grams basil leaves

15 ml olive oil

15 ml vegetable oil

2 tomatoes, seeded and diced

¼ teaspoon ground mace

1 teaspoon salt

¼ teaspoon ground black pepper

500 grams fresh kwetiauw noodles

30 ml kecap manis

fried shallots, as needed

PROCEDURE:

1. Pour the U.S. Duck stock into a pot. Add the star aniseand cinnamon stick. Bring the liquid to a low simmer.Poach the U.S. Peking duck breast for about 15 to 20minutes, or until cooked through. Remove U.S. Pekingduck breast from the poaching liquid and reserve liquidfor another recipe. Slice thinly (across the grain). Setaside briefly.

2. Pour water into a bowl. Squeeze lime and add juice towater. Add the lime halves. Using a mandoline, slice theWashington Granny Smith apples into thin strips. Soakthe apple strips in the acidulated bath.

3. In a heated wok, put together the olive oil and vegeta-ble oil. Add the spice paste and cook for 1 minute or untilaromatic. Add the tomatoes, mace, salt and ground blackpepper. Add the noodles and stir-fry for 2 minutes thenadd the kecap manis. Gently toss in the poached U.S.Peking duck slices.

4. Drain the Washington Granny Smith apple matchsticksand add to noodles. Remove wok from heat.

To Serve:

Place the cooked noodles on a warm platter. Sprinkle thetop with the fried shallots. Serve immediately.

V o l u m e 1 , I s s u e 2 S e p t e m b e r , 2 0 1 1

Chef Andrew Gold

demonstrated to the

Indonesian press

the possibilities of

American food

products incorpo-

rated into regional

cuisine . Fried

Kwetiauw with

Poached U.S. Peck-

ing Duck and Wash-

ington Granny Smith

Apple Matchsticks is

one of his brilliant

fusion recipe.

USDA Council of Chefs member with Chef Jill Sandique of The U.S.

Culinary Theater, Manila; Chef Vindex Tengker, Executive Chef of The

Dharmawangsa, Jakarta and his staff after completing four days

training program and a cooking demonstration at the Bimasena Club,

Jakarta on September 15, 2011.

Over 150 local chefs, restaurateurs, food critics and media types

participated at the “When East Meets West” cooking demonstration

in conjunction with the USDA Council of Chefs Train the Trainer Pro-

gram.

Five entrée plates highlighting Chef Andrew Gold’s recipes with over

25 U.S . food products were presented at the “When East Meets

West” cooking demonstration. The dishes included Braised U.S. Duck

Legs with U.S. Medjool Dates and California Pistachios and Almonds,

Seared Coffee and Spice-Crusted U.S. Wagyu Beef Tenderloin, Grilled

Smoked U.S. Duck Breast, Braised U.S. Beef Short Ribs, and Pan-Fried

Brined U.S. Turkey Breast with Chili Paste Rub.