Month: June 2020

It is a popular Indonesian cuisine during Lebaran Holiday which derived from Central Java. This dish is one of mandatory dish which usually served with Ketupat and Spicy Stir Fried Chicken Liver.

Indonesia cuisine usually uses 3 kind of spice paste which are white, yellow and red base spice paste. This white chicken curry is a great application of white spice paste.

This dish is quite easy to be made because the ingredients used is easy to find throughout Indonesia. The spice paste is made from garlic, shallot, galangal, candle nut, cumin and coriander. As for the aromatic spice, lemongrass, salam leaf and lime leaf is used.

Free range chicken and eggs are traditionally used in this cuisine. As for vegetarian options, fried tofu and tempeh can be used instead. Since coconut milk is used in the process, this dish contains high amount calories and very rich, for lighter version the coconut milk can be omitted and adding more candle nut.

Application and variation of this dish can be found in Nasi Liwet of Solo. The Chinese community in Indonesia also apply this dish in one of their fusion dish called Lontong Cap Gomek.

Breakfast is one of the most important meal of the day, but for some people it requires big effort to get up a bit earlier to prepare this meal. Actually making breakfast is really simple and if you are creative enough, you can actually make your own Healthy (or Not-so-healthy) breakfast bowl, or Brekkie bowl is what we like to call it. This is just a guidance on how to build your own Brekkie Bowl in Asian type. Even if you can not cook, you can always rely on ready to use sauce or seasoning mix to help you cook these dishes.

Asian Brekkie Bowl

Base/Carbohydrate: cooked rice (any kind of rice from leftover rice to Basmati Rice), noodles (rice vermicelli (bihun), egg noodle, glass noodles(suun), shirataki noodles), Pao Buns (bakpao/mantau), cauliflower rice (kembang kol cincang)

Vegetables: pickled veggies (from kimchi to preserved mustard green (sayur asin), leafy greens (bok choy, carrot, Chinese green (sawi hijau), radish, kale or whatever raw veggies you can find in your chiller. These veggies can be sautéed with garlic, soy and sesame oil or just roasted or steamed.

Protein : anything that is cooked or left over from takeout dinner, or anything raw that you can find in your freezer, meat, chicken, fish, or shrimp. Mushroom and eggs are a great substitute if you are vegan or low on budget. You can grill, sauté or even roast these protein. Just add simple seasoning like salt and pepper. Chicken and meat can be shredded or minced to speed up the cooking time.

Sauce/Toppings: simple sauce like teriyaki, yakiniku, sweet and sour or Asian style black pepper sauce is one of the popular sauce to go with these breakfast bowls. You can use basic sauce like oyster sauce, hoisin sauce or soy sauce to create your own sauce. Favorite toppings are sesame seed, cilantro, chives, scallion, fried shallot or shredded nori to name a few.

We care deeply about health abd safety of our student and staff during the covid 19 pandemic. So we apply strict health protocols in the campus area. The campus activities have not started yet, but we will apply this protocol for anyone who enters the campus area. There are the Ottimmo’s Health Protocol during Covid 19:

Upon Entering Campus

1. No one is allowed to enter the campus without proper FACE MASK, such as;  cloth face mask, N95 resirators  or surgical mask.
2. Everyone without exceptions are subjected to BODY TEMPERATURE CHECK (37,5⁰C max), those who have higher than recommended will be advised to stay at home or seek medical assistance at nearby hospital.
3. HAND SANITIZER are installed at the entrance and most public areas inside the campus, everyone entering the campus is advised to use it.

Inside The Campus

1. Everyone MUST wash his/her hands before commencing any activities inside the campus. Hospital grade soap will be provided at each public areas, including all practical kitchen.
2. HAND SHAKES or TOUCHING another person is STRICTLY PROHIBITED inside the campus areas
3. PHYSICAL DISTANCING will be STRONGLY ENFORCED inside all the campus public areas and practical kitchen.
4. ALL STUDENTS are advised to leave campus immediately and return home once the practical class period has ended.

Efforts to make the campus a safe place

1. 3 units of OTTIMMO UV – C EMITING LIGHTS will disinfect all public areas, office room and kitchen once all activities terminated every end of the day.
2. A team of PUBLIC HEALTH UNIT will “hourly” disinfect all OTTIMMO public areas, such as stairs railing, door handles, table tops, chairs surfaces, etc.
3. A team of PUBLIC HEALTH UNIT will “hourly” disinfect all OTTIMMO public rest room areas, such as toiletts, wash basins and rest room.

Type of DISINFECTANT currently used at OTTIMMO

1. Toilet Disinfectant           : A mixture of Distilled Water, Bleach and Lavender essential oil.
2. Food Grade Disinfectant : A mixture of 95% Ethanol, Distilled Water and Tea Tree Oil/Eucalyptus Oil.
3.  Natural Disinfectant       : A mixture of Sodium Lauryl Ether Sulfate, Distilled Water and Sodium Chloride.