MUKBANG MAKANAN KHAS PAPUA SAMA MAYA

Summary

In this video, the host shares an exciting food review of traditional Papuan dishes from a restaurant in Kemang, Jakarta. With a personal connection to Papua, the host samples dishes like papeda, fish with yellow soup, and fried fish, providing detailed impressions of each. The review includes thoughts on the flavors, textures, and price, highlighting the uniqueness of Papua’s cuisine and the fresh, flavorful ingredients used. The host reflects on childhood memories with papeda, showing how tastes have evolved over time. Despite minor criticisms, the review is generally positive, offering viewers a glimpse into the authentic Papuan food experience.

Takeaways

• 😀 The speaker is reviewing traditional Papua food from a restaurant called Alenia Coffee and Kitchen in Kemang, Jakarta.
• 😀 The speaker shares their personal connection to Papua, mentioning that their mother is from Papua and their father is Dutch, making them a 'mixed' woman of color.
• 😀 They try several dishes including Papeda, a type of starch dish, fish in yellow broth, fried fish, and a Papua-style nasi campur (mixed rice).
• 😀 The speaker feels the price of the meal is somewhat high but reasonable considering the rarity of Papua dishes and the restaurant's location in Kemang.
• 😀 The speaker gives high praise to the fish dishes, particularly the fried fish (ikan bosbos), which they describe as fresh, flavorful, and without any fishy taste.
• 😀 The sambal (chili paste) that accompanies the dishes is noted for being flavorful but not overly spicy, which is typical for Papua cuisine.
• 😀 The speaker recalls their childhood experience of disliking Papeda due to its texture but has grown to love it, especially when served with fish in yellow broth.
• 😀 The texture of Papeda is a point of discussion: it requires two spoons to eat and has a unique texture that some may find unfamiliar.
• 😀 They also try fried Papeda, which is compared to 'cireng' (fried batter), with the dish being appreciated for its crispy texture and the addition of fried anchovies (teri).
• 😀 The speaker emphasizes that while the food may be adjusted for local Jakarta tastes, the dishes still maintain a sense of authenticity and flavor that they associate with their family's cooking.
• 😀 Overall, the review is positive, with the speaker recommending trying the food, especially if you're a fan of Papua cuisine or fresh fish.

Q & A

What kind of food is being reviewed in the video?

The video reviews traditional Papua cuisine, including dishes like Papeda, Ikan Kuah Kuning (yellow fish soup), Papeda Goreng (fried Papeda), Nasi Campur Papua (Papua mixed rice), and Ikan Goreng (fried fish).

What is the significance of the reviewer’s personal background in the video?

The reviewer shares that they have Papua heritage through their mother and Dutch heritage from their father. This cultural mix adds a personal connection to the food, as the reviewer reflects on how they grew up with Papua cuisine.

How does the reviewer feel about the price of the dishes?

The reviewer initially finds the prices a bit shocking, particularly the Papeda and Ikan Kuah Kuning, which costs IDR 257,400. However, they acknowledge that the prices are justified due to the difficulty of preparing these dishes and the location in Kemang.

What did the reviewer think about the Nasi Campur Papua?

The reviewer thought the Nasi Campur Papua was interesting, especially with its combination of balado eggs, fried fritters, and Ikan Cakalang (tuna) in sambal. However, they noted that the rice was slightly dry and hard, rating it 5/10, but the fish and sambal were praised as delicious (9/10).

How did the reviewer feel about the fritters in the Nasi Campur?

The reviewer enjoyed the fritters, especially because they contained papaya leaves, which are commonly used in Papua cuisine. Despite not being a fan of bitter flavors, the reviewer found the fritters to be tasty and well-balanced with the other dishes.

What was the reviewer's opinion on the fried fish (Ikan Goreng) and sambal?

The reviewer loved the Ikan Goreng, calling it fresh, flavorful, and perfectly cooked. They rated it 10/10, particularly highlighting the fish’s freshness and the mild but flavorful sambal. The reviewer appreciated how the sambal complemented the fish without being overly spicy.

What is the reviewer’s opinion of Papeda, and how has it changed over time?

Initially, the reviewer didn’t like Papeda, even being teased by their family. However, as they grew older, they developed a fondness for it, especially when paired with Ikan Kuah Kuning. They mentioned that the texture of Papeda was initially hard to get used to but now they enjoy it.

How is Papeda traditionally eaten, according to the video?

Papeda is traditionally eaten with two forks, a method that the reviewer mentions is common among locals. The reviewer also demonstrates eating it with Ikan Kuah Kuning, using the broth to prevent the Papeda from sticking.

What is unique about the fried Papeda dish in the video?

The fried Papeda (Papeda Goreng) is a unique variation that the reviewer had never tried before. It is crispy and similar to Cireng (fried dough), with the added twist of being topped with fried teri (anchovies), giving it a salty, umami flavor.

What does the reviewer suggest about the flavor and preparation of the food?

The reviewer appreciates the overall flavors, noting that the food feels homey and authentic. They also mentioned that while some dishes (like Papeda) could use bolder seasoning, the cooking is adapted for Jakarta's tastes, which makes it still enjoyable. The reviewer emphasizes that the freshness and quality of the ingredients play a significant role in the dishes’ success.