• Permias Chicago

Festival Rasa 2013

Updated: Mar 16, 2019

Ticket: $15 – online $20 – on the spot

An hour spent to grate a single coconut, and another one to make a pair. A delightful aroma tickles the nose, while flavors linger everywhere. A splash of oil gliding off a spoon, a brush of exotic spice in the air. Two fistfuls of whole ingredients, and a good ol’ portion of love and care.

Festival Rasa  Indonesian Cuisine – Culture Celebration

April 6th 1-3 PM International House – University of Chicago 1414 E. 59th St.

Indonesian cuisine is rich with delightful flavors, tangy delicacies, charming techniques and authentic personalities. Just like our culture and people, our food speaks the language of warmth and welcome. They may even have you at “hello”

Permias Chicago (Indonesian Student Association) cordially invites you to Festival Rasa — Indonesian Cuisine & Culture Celebration. 10 excellent Indonesian chefs and/or restaurants in Illinois are ready to showcase their best skills for you.

Menu list for Festival Rasa 2013

  • Gudeg – A traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk.

  • Nasi Jaha & Ayam Woku Belanga – Manadonese Sticky Rice Cakes. Flavored with lemongrass, ginger, shallots, pandanus leaf, and cooked in bamboo segments. Woku is an authentic Manado sauce, named from Daun Woka, a kind of young coconut leaf. In Manado’s history of culinary, woku spices is rich in Manadonese mixed spices. The flavor is a mix between savory fresh sour and fragrant of various herbs.

  • Sambal goreng kentang dan udang – Sambal goreng is one of the favourite side dish in Indonesia. It is a dish cooked in spicy coconut-based sauce adding a mix of potatoes and shrimp.

  • Batagor – A dish from Bandung, West Java is a Sundanese Indonesian fried fish dumplings served with peanut sauce. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make batagor. It has a crispy and crunchy texture.

  • Kue wajik – steamed diamond-shaped cake made of sweet glutinous rice and coconut milk.

  • Kue lopis – compressed sweet glutinous rice cake served with grated coconut and palm sugar syrup.

  • Bika – yellow porous cake made from tapioca and sago flour, eggs, sugar and coconut milk.

  • Es cendol – sweet drink consisting of green rice jelly, liquid brown sugar, coconut milk and grated ice

  • Kue sus isi pandan – baked fluffy pastry with the filling of pandan custard (tropical fragrant leaves)

  • Pempek – savoury fried fishcake served with yellow noodles and traditional sweet and sour sauce

For additional information, please contact: Jane Wiraga:

or find us on Facebook: Permias Chicagoland


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