Food is a universal language, capable of connecting people across borders and creating lasting memories. As a fresh graduate of BSc (Hons) Dietetics with Nutrition degree from IMU University, I was fortunate to participate in a student mobility attachment, which provided a unique opportunity to experience firsthand the rich culinary heritage of Jakarta, Indonesia.
This two-week journey was more than just an academic experience; it was an eye-opening cultural and professional adventure that reinforced the importance of cultural competency in nutrition practice. The exposure given by IMU University through this initiative was incredibly beneficial, allowing me to develop a deeper appreciation for diverse dietary habits while gaining insights into international nutrition practices.
Tempe Mendoan
A variation of tempe, where thin slices of fermented soybean cake are coated in a spiced batter and deep-fried to a golden perfection. Unlike regular tempe, which is firm, Mendoan is softer and often served with a soy-based dipping sauce. This dish is a perfect combination of savory and slightly sweet flavours, and its crispy texture makes it a popular snack or side dish.
Sate ayam, or chicken satay
A quintessential Indonesian dish that highlights the country’s mastery of grilled meats. Tender chunks of marinated chicken are skewered and grilled over charcoal, imparting a smoky aroma. Served with a rich and creamy peanut sauce, each bite was a harmony of sweet, savory, and nutty flavors.
Mie Godog
A Javanese noodle soup which exudes a sense of homeliness and comfort. The slightly sweet and savory broth is infused with garlic, shallots, and tomatoes, creating a rich and flavorful base. Paired with soft yellow noodles, shredded chicken, and fresh vegetables, and topped with crispy fried shallots, Mie Godog is a hearty and satisfying meal.
Mie Goreng
A beloved dish with endless variations. The noodles are stir-fried with a blend of sweet soy sauce, garlic, and shallots, along with vegetables, eggs, and protein such as chicken or shrimp. The dish is often garnished with fried shallots and served with acar (pickled vegetables) for a tangy contrast. Its savory and slightly sweet flavors make it a comfort food classic.
Bakwan
Indonesia’s version of vegetable fritters, which are a street food staple. Made with shredded carrots, cabbage, and sometimes corn, these fritters are bound together in a light batter and deep-fried to golden crispiness. Bakwan is often served with a spicy dipping sauce, making it an irresistible snack or appetizer that captures the essence of Indonesian street food.
Nasi Padang
A culinary experience in Indonesia would be incomplete without this! Originating from West Sumatra, this meal features an array of dishes served with steamed rice. The rendang (slow-cooked beef in coconut milk and spices) was a standout, each bite offering a harmonious blend of bold and complex flavors that tantalized the taste buds.
Gudeg
A traditional dish from Yogyakarta – it is a sweet jackfruit stew simmered in coconut milk and palm sugar. Accompanied by steamed rice, boiled eggs, and tender chicken, Gudeg’s unique sweetness was a delightful surprise. Its distinct flavour profile, combining savoury and sweet notes, showcases the culinary creativity of Indonesia’s Central Java region.
Gado-Gado
A vibrant salad of boiled vegetables, tofu, tempe, and hard-boiled eggs, all drizzled with a rich peanut sauce. The creamy, nutty flavour of the sauce, combined with the freshness of the vegetables, creates a balanced and satisfying dish. Often garnished with fried shallots and crackers, Gado-Gado is both a wholesome meal and a celebration of Indonesia’s culinary diversity.
Bakmi
A popular noodle dish that comes in many variations – it stole my heart with its springy noodles tossed in a savory soy-based sauce and topped with minced chicken, mushrooms, and greens. Often accompanied by a small bowl of clear soup, this dish was a simple yet satisfying meal that highlighted the artistry of Indonesian noodle-making.
Martabak Manis
A popular dessert that resembles a thick pancake. Filled with a variety of ingredients such as chocolate sprinkles, crushed peanuts, condensed milk, and cheese, it is folded and sliced into portions. The combination of sweet and savory fillings creates a decadent and indulgent treat, perfect for ending a meal on a high note.
Exploring Jakarta’s culinary landscape was more than just a sensory delight; it was a transformative experience that deepened my understanding of how food reflects culture, history, and identity. Each dish told its own story, from the traditional cooking techniques to the rich interplay of flavours. This journey not only expanded my appreciation for Indonesian cuisine but also inspired me to think about how such culinary traditions can be preserved and celebrated in a globalised world.
As a dietitian, this journey reinforced the importance of cultural competency in nutrition practice. Understanding the deep-rooted food traditions and dietary habits of different communities allows me to provide more personalized and culturally sensitive dietary advice. Furthermore, this experience enhanced my ability to educate and guide clients from diverse backgrounds, ensuring that dietary modifications respect cultural values while promoting health.
The mobility programme organised by IMU University played a crucial role in shaping this perspective. The initiative provided invaluable exposure that went beyond theoretical learning, allowing me to immerse myself in a different food culture and healthcare environment. This hands-on experience has equipped me with the skills to adapt to diverse dietary patterns and understand the significance of food as a cultural bridge in nutrition counselling. IMU’s commitment to fostering global perspectives among its students through such initiatives has truly been beneficial in preparing me for the dynamic world of dietetics.
Written by Su Luo Qian
No approved comments.