No arguments required when it comes to the fact of Indonesia’s natural wealth. Across the country is stored a myriad of spices that until the present time many have not yet been discovered and classified as beneficial for people in daily life. The familiar ones, on the other hands, have been contested over years of imperialism and today been taken advantages mostly in the culinary industry. Cinnamon, for example, is a spice sourced from inner bark of a tree called Cinnamomum. In general, the use of this spice is to give aroma to dishes and drinks and sometimes to enhance the flavour. Similarly to another spice yet unpopular called Mesoyi or Masoi.
Arrived from the eastern part of Indonesia, Papua specifically, Mesoyi wood is not as familiar as cinnamon although actually it is included in the family of cinnamon itself. This spice varies its name depending on the area it is obtained. The Latin name is Cryptocarya Massoy (Oken) Kosterm, generating Mesoyi or Masoyi, Masoi, Aikor or Aikori and sometimes is dubbed as Masohi.
Prior to its recognition as a flavouring additive in food and drink recipes, it is known to be an ingredient of perfume and cosmetics for aroma and coloration (to produce red color). Some other time, Mesoyi wood plays role in constructions to be the foundation and stilts. In the world of culinary, additionally, Mesoyi has surprised kitchen marvels either the Indonesian chefs or foreign ones. The power of this flavouring additive in menus they have created surprisingly invents extraordinary finish.
Standing on its spirit to empower local ingredients, BLANCO par Mandif as a place where innovative menus have been continually developed, enables this natural additive to exist on the table. Several years ago, BLANCO par Mandif put Mesoyi to make an Empal Gentong, beef with curry soup originally from Cirebon, West Java. Usually, Empal Gentong does not contain Mesoyi in the curry but the fine dining restaurant innovated the original recipe. Heavy soup comprising coconut milk like curry has a bold character and the character of Mesoyi which has strong aroma somehow matches. The strong flavour of the curry itself was enhanced by the Mesoyi to take part in the aroma, delivering a unit of a robust taste. The recipe had merely to stow the Mesoyi while the curry was heated a few minutes before it bubbled. The final result did not only successfully come from the taste but also from its color.
The existence of Mesoyi in the kitchen of this Indonesian gastronomy restaurant, however, does not appear anymore on the menu. The aroma, yet, can be found at the bar where stores Mesoyi to be the secret ingredient of Negroni. The classic Negroni is fashioned here. Instead of just pouring the gin, vermouth and Campari into a mixing glass, the bartender burns the Mesoyi for later the smoke to be infused into the blend. The finish of BLANCO par Mandif’s Negroni distributes sweet with a bit of cinnamon hint, oaky and smoky without leaving the classic, iconic taste of this Italian cocktail. Once stepping the restaurant for an unforgettable dining, order a glass of this fashioned Negroni to freshen up your appetizer. It challenges the palate to be ready for complete festive flavours.
This post was last modified on June 16, 2019 1:57 pm