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Unesa.ac.id., SURABAYA--The participants were presented with various culinary innovations whose references came from various regions such as Jember, Bondowoso, Situbondo to Banyuwangi in the Catering Creation Degree for the Bachelor of Arts in Culinary Education Study Program, Faculty of Engineering ( FT) UNESA at the Kodam Soldier Hall Building, Surabaya on Saturday, 25 November 2023.
In total there were around 150 culinary products created by 23 groups involving 63 students in the performance. These products include main courses or appetizers, appetizers or main dishes, desserts or desserts, and various preserves.
From Atelier of Jember there are langgi roll, moringa shrimp meatballs, tape pudding with coconut milk, ice pumpkin coconut cream, fruity marshmallow, and passion fruit rujak lokum. Then there is jiaozi rujak, chicken & mutton skewers, brownie blondie choco bomb, shredded smoked cob, beef jerky, and dodol tape sukun.
Then there is chicken ballotine with soto pandhalungan sauce, choux au craqueline with diplomat cream suwar shredded meatballs, kupang meatballs with tomyum soup, orange yoghurt sucked pudding, tofu ice cream, and smoked flying fish green chili sauce
Apart from that, there are also snapper dumplings with pecel garahan, cream caramel prol tape with vla tape, pencil tuna with spicy gumukmas sauce, wedang cast candy, dried purple sweet potato tape brownies, and tuna and shrimp sausages with chicken lodho spice sauce.
Further there are balci tofu, gudeg stuffed chicken roll, caramel jenang waluh pudding, puffed edamame smoked chili sauce, mackerel fish crackers, and mackerel edamame galantin. Also present are rujak cingur rolls, proll tompouce, tuna katsu, shredded cob chopsticks smoked with black spices, candied dragon fruit skin, and herbal chaleur tea blends.
Switching to Atelier of Bondowoso there is a dish of spicy chicken bone hakau, rice mamong tutug oncom, tiramisu with cake tape, smoked chicken with bone spices, tape and mangoo puff, and mango sheet jam. Then there is smoked fish quiche, mamong kebuli and chicken goat satay lilit, coconut tapai brownies, Turkish delight rujak gobet, mango jackfruit jelly candy, and mango sheet jam.
Then there is chicken tewel dumpling soup with surma spices, scotch egg mamog, opera cake tape matcha, coffee-tape-mustard flavored gelato, soft caramel ganache tape, and purple sweet potato mochi ganache tape. There are also croquettes stuffed with mamong rice with onion chili sauce, baked alaska with mouse tape & espresso cake, mamong birria rice, black sticky milkfish yogurt, walnut corn jam, and wedang uwuh kombucha.
Other dishes include gobain glass, balung deepfry, ongol-ongol mousse, mamong rice flavored corn crackers, mango yogurt, and dried mango fruit bar. Then there was also fried ekado kanji with dashi sauce, cocoa crust tapai, mamong meatloaf, shredded chicken cassava, tapai bar candy, and orange coffee jam.
Not wanting to be left behind, Atelier of Situbondo also showed off their work with tenocchi dishes , paris brest with sweet coconut cream, sorghum karak rice, smoked flying fish with firecracker paste spices, roulade geseng skipjack tuna, and smoked fish floss dry eclairs. Then there is green bean soup with chicken balls stuffed with mushrooms, roulade sodu potato noodles, custard pudding with sweet coconut, mango rolling candy, honey mongso tape sorghum, and coconut corn ice cream.
Then there is grilled grouper roulade , kalbullar soup, creeran pudding, mango kombuca, cassava leaf prawn crackers, and grouper curry nuggets. Also appearing are nasi kerabu karak lilit, koko suiker puff, fladlesuppe kotel, smoked puffer with buje dheres sambal, smoked mackerel with spices, mango yoghurt, quiche kara, smoked cakalang sausage, sorghum tape pudding brownies, and popped sorghum nougat.
Next there is Atelier of Banyuwangi which serves kesrut wontons, banana ragoncara cake, kimbab pelasan tuna, purple sweet potato yogurt tape, draggapple fruit leather, tongkoyak sambal, pecel pitik spring roll, wagashi mizu-angsle, tempong rice sushi, herbal kombucha turmeric tamarind, nata de dragon, and dragon fruit sorbet.
Then there is kecelthik, sawut roll pidang koyong, setup cake, kesrut chicken jerky, shredded shredded pithik pecel, samiler sambal tempong crackers, spicy minced meat tofu sauce kecombrang, nagaflan pandhalungan, pecel pitik skewer, avocado yoghurt with avocado pudding, smoked cob paste, and yo! good.
There are also other dishes such as kesrut chicken gyoza, mogea round, shredded pecel pitik patties, praline jana, shredded pecel tuna, serundeng tuna, grilled steak rujak soto, xiao long bao, dacotta with coconut Bagiak sauce , smoked chicken nuggets, petulo gelato, and frozen Celtic pie.[]
Reporter: Sindy Rizka/Saputra
Editor : @zam Alasiah*
Photo: Public Relations Team Documentation
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