In a vibrant tribute to Indonesia’s 79th Independence Day, Java Lotus Hotel is hosting the Pandalungan Food Festival, a month-long culinary extravaganza that promises to delight and dazzle. The grand unveiling of this festival on Sunday, August 4, 2024, saw an impressive gathering of media personnel from media, TV personalities, and influencers.
Under the evocative theme “Jemberish,” the festival shines a spotlight on the culinary gems of Jember. For a mere IDR 100,000 nett per person, guests can savor an exquisite food and beverage F&B package at makanKoe Restaurant. This delectable offer, available from 6:00 AM to 2:00 PM WIB, allows diners to enjoy breakfast, brunch, or lunch without any minimum order requirement.
The festival’s menu features beloved Pandalungan dishes like Pecel Pincuk, Nasi Langgi, and the lesser-known but equally enchanting Nasi Gudug from Arjasa, symbolizing the rich gastronomic tapestry of Jember’s 31 districts.
While Pecel Pincuk and Nasi Langgi are familiar favorites, Nasi Gudug is a rare culinary treasure. General Manager Jeffrey Wibisono highlighted its special significance, noting that this dish is traditionally served only once a year during the month of Suro, according to Javanese customs. Throughout 4 to 31 August, however, Nasi Gudug will grace the tables of Java Lotus Hotel daily.
Nasi Gudug’s distinctive flavor, derived from the “porpoh” leaf, sets it apart. This unique dish, akin to Jember’s traditional Rawon, features a striking yellow hue mixed with black pangium. The porpoh leaf adds a slightly bitter yet compelling taste that perfectly complements the savory broth, making it impossible to resist for the next order.
The Java Lotus Hotel Culinary Team describes the porpoh leaf as a vital ingredient, its essence blending seamlessly with rich spices and black cumin in the hearty “Jangan Gudug” or Gudug soup. The dish is further enhanced by succulent beef broth, long beans, and young jackfruit, accompanied by crispy fried Tempeh and a fiery sambal, all crowned with crunchy crackers.
Beyond its culinary appeal, the ‘porpoh’ leaf, also known as daun gempol or gempol leaf (Nauclea orientalis), boasts herbal medicinal properties. Locally pronounced “kolpoh,” this versatile leaf is part of the Rubiaceae family, embodying Indonesia’s extraordinary botanical and cultural diversity.
