The Bango Food Festival displayed many Bandung style food, dishes and desserts, cooking competition using Bango recipes, cooking demos with Chef Jay and various cooking tips a la Bango, together with traditional music and family games. The event, MC’d by Ulfa Dwiyanti and Taufik Savalas, went on from 09:00 in the morning to 17:00 hours.
Rusmaina Lenggogeni, Kecap Bango Senior Brand Manager, said that ”Soya sauce, particularly the sweet variety, is an important part of the Indonesian culinary wealth. Dishes using soya sauce can be found from Sabang to Merauke. The use of soya sauce gives a wealth of taste to the food we consume, whether as flavoring to the food we cook or as the sauce for various dishes. The use of the right soya sauce is very important to maintain the original taste of the dishes. It is a pity if the taste of the spicy and rich Indonesian dishes can not achieve its full flavour as the wrong soya sauce was used.
Rusmaina further explained that through the Bango Food Festival, Bango aims to preserve various original Indonesian dishes, which have been under threat as time progresses with food originating from outside the country.
”Culinary heritage is an important part of our cultural wealth, and so we must be able to preserve them. The reason it is a family concept is that we want the young generation to also taste the original food of our regions and thus, have the desire to preserve them,” said Rusmaina.
The event is not only being held in Bandung today (21/8) but was also held in Jakarta (July 2005), Semarang (May 2005), Surabaya (June 2005). After Bandung, the Bango Food Festival will go on a roadshow to Medan.
”We are so pleased at seeing the interest of the public towards the event. Not only women but also men and young people have been enthusiastic with the festival. This shows that many people are still passionate to learn and discover the culinary wealth of the regions they call home,” said Rusmaina.
The Bango Food Festival at Gasibu field in Bandung presented various original dishes of Bandung which have nearly been forgotten such as : Oncom & leuncah Cibabat, Sate Kardjan, Bakso Tulen Sie Siu Hien, Lomie Imam Bonjol, Mie Kocok Akbar, Sop Kaki Banceuy, Bubur Ayam Ceker, Nasi Timbel Sari Sunda, Kupat Tahu Padalarang, Pepes Ikan Nikmat, Es Cendol Elizabeth, Jus Strawberry Cihanjung, Bajigur, Bandrek, Jagung Bakar, Es Goyobod, Es jus Kalipah Apo and many others which remind us of life when we were young, various desserts and local cakes, namely, serabi imut, cilok, cimol, cireng, awug, colenak, combro, misro and ketan bakar Lembang. For those who want to take the local cakes and desserts home, there were banana cakes from Kartika Sari and fermented cassava from Cihampelas. On top of that, Bango also gave out attractive doorprizes for lucky guests.
