Category: News

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.

The Centers for Disease Control and Prevention (CDC) believes that the coronavirus is spread from person to person, mainly through respiratory droplets produced when an infected person sneezes, coughs, or speaks rapidly in close proximity to someone else. Corona virus has inhibited all activities around the world. Including the matter of eating habits in restaurants that are now feared because it relates to the possibility of corona virus transmission. It is even reported that many restaurants have closed their stores since the emergence of Covid-19.

To date, the CDC hasn’t reported any cases where patients contracted COVID-19 by eating food.  Although there are no reports of COVID-19 transmitted through food or food packaging, Foods and Drugs Adminstration (FDA) still require restaurant to always be disciplined and responsible in good manufacturing practices in the process of handling, processing and preparing food.

There are several advices to prevent covid-19 transmission in restaurant:

• Stay home when you are sick.
• Make sure restaurant, premise and equipment for processing food are clean and sanitize using bleaching solution. Also, frequently sanitize commonly touched surfaces and objects such as electronics, door knobs, faucet handles, counter tops, cash machine key pads, dining tables frequently throughout the day.
• Provide alcohol based (60%) hand sanitizers for use for both employees and customers by placing them at convenient/accessible locations.
• Stop self-serve style operations, including salad bars, buffets and dispensers.
• Keep a physical distance of 1 meter between visitors
• Implement good personal hygiene for employees.
• Mandatory use of mask for visitors
• Employees and visitors, if forced to eat on site, always wash their hands using soap and running water for at least 20 seconds.
• Serve freshly cooked food
• Avoid heating food repeatedly
• Better take away, drive thru or using delivery service

If there are employees have higher risk for coronavirus with underlying health conditions, such as people 60 or older, people with underlying health conditions (heart disease, lung disease, or diabetes) or those with weakened immune systems or those who are pregnant: consider temporarily assigning employees with underlying health conditions to non-public-contact duties.

Wagyu cattle are major beef breeds in Japan. Their marbling has been increased over many decades to meet domestic consumer preferences. highly marbled beef is greatly prized for meat cooking methods such as Sukiyaki for Japanese. Like other kinds of foods, meat has three functions: It provides nutrition; It provides deliciousness; and It prevents disease.

Korean Journal for Food Science of Animal Resources has reported that wagyu beef not only has excellent eating quality, but also contains a lot of beneficial fatty acids. Highly marbled Wagyu beef has a higher percentage of MUFA (Monounsaturated Fatty Acid) due to higher concentrations of oleic acid. A higher percentage of MUFA will lead to a lower fat melting point which contributes to the softness of beef fat and favorable beef flavor. It may decrease the circulating concentration of LDL cholesterol in consumers. MUFA can normalize or improve lipid metabolism and maintain the balance in cardiac muscle.

It is obvious that consumer in the world has an over whelmingly negative attitude toward animal fats, especially saturated fat in meat for the last several decades. Consumers have been warned to reduce saturated fat in heir diet and to avoid meat cuts containing high fat content. These health recommendations are obviously in conflict with the health of highly marbled Wagyu. Many research studies have shown that Wagyu beef contains a lot of MUFA that could prevent arteriosclerosis. Researches have also demonstrated that high oleic acid ground beef may reduce risk factors for cardiovascular disease. There is no scientific evidence to indicate that beef that is high in oleic acid will increase risk factors for diseases.

It is essential to consume fats containing good quality fatty acids while reducing the consumption of food high in simple carbohydrates. Excessive intake of simple carbohydrates is detrimental to health because they have negative effects on the body. In this regard, inclusion of high fat foods with superior sensory properties in a balanced diet such as highly marbled Wagyu and Hanwoo beef is likely to gain wider acceptance as a wellbeing food in the near future. Finally, literatures have concluded that high oleic acid beef such as Wagyu beef may reduce risk factors for cardiovascular diseases.

As a precautios measure during covid-19 pandemic, people are encouraged to stay at home.

Due to this situation Kids Academy is launching Magic Cooking Box, a box that can support children’s passion in culinary.

The advantage of Magic Cooking Box is that children can cook and make pastries at the comfort of their own house.

All the ingredients are already prepared and portioned, with an easy to follow recipe so the children are guaranteed to not fail and the dish can be enjoyed by the whole family.

OTTIMMO — The OTTIMMO International Campus continues to strive to transmit knowledge in the culinary field. Finally, the campus in the Citraland area, West Surabaya, was involved in the Dessert Day “It’s a Cheat Day” event that was held by the Pakuwon Trade Center (PTC) on 4 to 8 March 2020.

In the event OTTIMMO provided knowledge in the cooking demo format, which made a variety of desserts that were easy to apply. Dessert created in the demo is Steamed Ubee Pudding, Mochi cake, Poached Pineapple, Chocolate Fudge Cheesecake, and Tiramisu.

Those various kinds of dessert were created by chef Yohanna and chef Gilbert who are experienced in the OTTIMMO baking-pastry kitchen. “From the various desserts, the point is easy to make and of course the taste is suitable for Indonesian people. The most important thing can be applied at home,” explained Chef Yohanna.

In addition to holding cooking demonstrations for four consecutive days, OTTIMMO also held a Dessert in Jar Competition at the end of the event. This competition is quite interesting because participants arrange various materials into two jars or containers, so that it becomes an interesting dessert. In total there were nine participants involved in this competition.

“Of the nine participants, three main champions and one favorite champion were taken,” said Baresa Margi, Public Relations of OTTIMMO International. Dessert in Jar Competition was chosen, according to her, because it was in accordance with the theme of the event held by PTC and was also relatively easy because there was no need for the cooking process. *

OTTIMMO – Many assume modern or contemporary foods contain ingredients that are not good for health. But in fact it is not the case, because even modern food can be created while still paying attention to the nutrition in it.

Pasta with Pesto Sauce for example. This Italian food does look like ordinary spaghetti noodles and green sauce. But let’s make no mistake, because it also contains high nutritional value, such as walnuts, spinach, basil leaves, mixed with olive oil.

Pasta with Pesto Sauce is a food demonstration in a workshop commemorating National Nutrition Day by the East Java Provincial Health Office. This annual event was held on February 24, 2020 involving all health offices in East Java and students.

OTTIMMO International took part in the event by holding a cooking demo by Chef Ryan Jeremia Iskandar. “We chose Pasta with Pesto Sauce because this food is popular with millennials and is no stranger to Indonesia,” said Chef Jerry.

In addition, said Chef Ryan during a demonstration on the third floor of the East Java Health Office Building, “It also contains high nutritional value, including vitamins A, C and K found in spinach, essential eugenol oil in basil leaves, walnuts that contain fat Omega 3.”

As a modern culinary academy, OTTIMMO does not only educate students to be able to cook. But furthermore, it also understands the nutrition contained in the food it cooks, in accordance with the demands of the modern culinary world.

And, as an educational institution, OTTIMMO also has the responsibility to provide information to the public about healthy food. Including healthy food for millennial generation that was demonstrated at an event at the East Java Health Service. (*)

Pesto sauce is one of the famous Italian style sauce from the northern Italy. It is originally consists only Italian sweet basil, olive oil, pine nuts and Parmesan cheese blended together. This sauce is known in Italy as Pesto alla Genovese.

The name originally comes from the word “pesta” which means to pound or to crush as this sauce is prepared by grounding the ingredients to release the flavour of the sweet basil using mortar and pestle.

The pesto sauce has many variations throughout the country. In general the color expected is green while in some regions there are some red pesto as well where the main ingredients is red paprika or sun dried tomatoes.

The pesto sauce is well known to be used as pasta sauce. However, in the classic and modern culinary world it is also used as spread, dips, dressing and even sauce for steak, fish and poultry dishes.

by : Chef Arya Putra Sunjaya, S.E., BBA

This is one of the famous potato side dish originating from southern germany. This dish is known in local language as “kartoffelsalat”
The northern germany also has a variation of this dish which is almost similar to american style potato salad.

The main difference between german and american style potato salad lies in the dressing, where in the german version the dressing is made from the bacon drippings and apple cider vinegar while the american version is largely mayonnaise based.

One of the interesting points of german potato salad is that im can be consumed either hot, warm, room temperature or even cold.

This dish is easy to made and also keep very well in the chiller. This dish is very versatile and usually paired with german staples such as bratwurst (pork sausages), wiener schnitzel(breaded pork), or roast chicken. The acidic nature of the potato salad goes very well with rich and fatty main courses.

by : Chef Arya Putra Sunjaya, S.E., BBA