ukms.or.id – Dailybox together with Chef Juna Rorimpandey as part of the Daily Family launched two West Java-style rice box menus. This menu is specially designed during the month of Ramadan and is suitable for breaking the fast, namely Dori Pesmol and Sate Maranggi.
The two exclusive menus from Chef Juna can be enjoyed through the GrabFood Dailybox platform. The Sate Maranggi rice box is priced at IDR 49 thousand and Dori Pesmol for IDR 39 thousand.
“This month of Ramadan is a moment for Dailybox to present two Sundanese specialties as a menu of choice for breaking the fast, after previously offering culinary specialties from East Nusa Tenggara, Manado, Betawi and Padang.
West Java province has become one of the culinary epicenters of Indonesia, so it is right for Dailybox to bring Sate Maranggi and Dori Pesmol for consumers to enjoy,” said Kelvin Subowo, CEO of Dailybox Group.
Of the many types of satay in Indonesia , maranggi satay which is a typical food of Purwakarta is one of the most popular. In fact, this satay became increasingly popular when Indonesian President Joko Widodo ate it at an international meeting.
According to Chef Juna Rorimpandey, to produce soft maranggi satay with pervasive spices, the beef must go through a marinating process for up to an hour. He added, traditional Indonesian spices such as turmeric, coriander, galangal are the keys to the Sate Maranggi dish.
“As long as the satay is grilled, the seasoning must also continue to be applied back to the surface of the meat. That is why the Sate Maranggi grilled seasoning is very pervasive,” he said.
Meanwhile, the dori pesmol menu is a dish with yellow sauce which is dominated by savory, sour, and spicy flavors. Chef Juna Rorimpandey also revealed that the first time he ate pesmol dishes for the first time was when he visited Cianjur.
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“The use of turmeric and candlenut in this pesmol preparation is mandatory, the point is to create a creamy and savory impression from fish meat. To make it more complete, the Dori Pesmol rice box is also equipped with pickled yellow cucumber and carrots as well as white rice, “concluded Chef Juna Rorimpandey.