Masakan indo knapa nga terknal k mancanegara?

[beastmen85]

terkenal kok.
contohnya rendang.

hanya saja kita tdk cukup tau ttg apa yg diketahui bule2 itu ttg masakan indo

[BundaNa]

lho, denger2 resto indonesia di luar negeri sono selalu penuh? *gak pernah ke luar negara*

[Aleph]

Gw kaget waktu liat episode final top chef master season 3 kemaren. Masaka yg harus dbikin si floyd adala rendang. Jurinya bilang wakt dulu dia pertama maem rendang di indon, dia kage ada masakan dengan rasa sekaya itu. Katanya itu masakaa paling enak yg pernah dia makan. Bahkan rendang bikinan si finalis yg notabene seorang chef master di amrk sono dibilang kurang nendang. Hh, emak gw lebih jago

[Joyko]

terlalu banyak bumbu, orang bule 'ribet' ngecapnya di lidah, hehehe. tp rendang dari dulu dah terkenal kok, apalagi di amrik. kenapa makanan cina yang terkenal, karena chinatown menyebar di seluruh bumi

[aya_muaya]

i love rendang very much.... ::: nyummy:::

[spears]

@Aleph : wow nice info. Top chef season 3 ya? Cari dvd nya ah.

Btw, mang masakan yg kaya rasa itu kayak gimana sih? Soalnya gw gak suka rendang. mnurut gw terlalu berminyak.hehehee.

Tp bangga juga sih klo rendang dibilang masakan yg paling kaya akan rasa.

[porcupine]

sedikit info mengenai topik ini, silahkan di lihat yg prediksi no 7

Hotel Predictions for 2012

by Larry Mogelonsky, MBA, P. Eng. (www.lma.ca)

There are probably as many predictions for 2012 as there are pundits in the media. All doomsday forecasts aside, let me throw my hat in the ring with my own hotel predictions for the New Year.

1. The rise of the OTAs will accelerate. If you think that the statistic of 10% of total rooms booked in 2010 was significant, wait for the final numbers for 2012. The stock market is already there, with priceline.com trading at 16 times earnings, and Orbitz nearly double its 52 week low. Expedia shares are not there yet, but give them a chance. Without a significant counterattack from the major hotel chain marketing teams, these companies are bound to set new sales records. My prediction is that the OTA market share will rise by a few percentage points to the high teens of total hotel sales by year end.

2. Google will exert its muscle and step up its own OTA program. Google is still testing the waters with their current travel program. In a drive to increase revenue, I can foresee Google integrating their own OTA technology with their existing cross-related platforms like Google Maps and Google Plus; all in an effort to compete with existing OTA heavyweights and ultimately drive an even higher percentage of business into this channel.

3. The return of meaningful meetings business. This segment was killed in late 2008. Businesses were afraid to book a meeting in anything but a facility that resembled your local gymnasium with cafeteria-style F&B. Now, despite continued high unemployment, businesses are starting to recognize that employee retention and business growth requires more invigorating event-style gatherings. It's essential for boosting team morale and fostering in-house entrepreneurship. Be prepared for a lot more RFPs, and even with this increase in volume, be prudent to keep prices competitive.

4. Condo-style conversions will increase. Hotels that do not show long-term suitable financial returns, and those in need of serious capital investment, will face further owner scrutiny for conversion potential. With low interest rates and increasing retirement rates amongst the aging boomer population, watch for this in overly competitive locations.

5. Here comes China. Outbound tourism from mainland China will increase dramatically as their GDP, consumerist nature and middle class wages continue to solidify around a stable industrial base. I've felt the heightened presence of these curious travelers during my travels to Los Angeles, New York City and San Francisco, but rest assured their interests are not solely on the United States. They are world travelers, and no matter where your hotel is situated, you should look to investing in programs that will accommodate their particular customs, language and cuisine preferences.

6. Tablet computers for everything. In the North American theatre, Apple appears to have won the first of the tablet wars. The iPad was definitely a hot seller for Christmas and I can imagine that many other tablet competitors continue to leave their mark on the world market. As a hotelier, you have to assume that the number of tablet travelers - those with a tablet and no accompanying laptop - will represent a much larger share for 2012 and beyond. Think WiFi for your entire property as most tablets do not have Ethernet support. Think tablet computing for your management team, your F&B outlets and your in-room guides. Get on board now so you don't end up playing catch up come next year.

7. Indonesian cuisine will be the next Asian cuisine bandwagon. We've been through adapted iterations of Chinese, Japanese, Korean, Thai, and Vietnamese foods. Indonesia is the fourth largest nation in the world by population (behind China, India and the USA), yet it is hard to name but a few Indonesian-style restaurants outside of Southeast Asia. A recent trip to the region opened my palate to their unique infusions and spices. It'd be a great marketing differentiator to open a restaurant with their cuisine as opposed to one featuring food from one of the more traditional Asian countries. Ditto for Brazil. As the fifth largest country by population, their distinctive take on cooking will likely see a larger presence in foreign territories, especially given their rapidly proliferating bourgeoisie and outbound travel market.

8. No rest for weary GMs. It's going to be another12 months of tight revenues, increasing costs, endless guest requests, social media headaches, vacillating online reviews and all the other fun that comes with the corner office. That's just the way it has to be in this recovering economy.

About Larry Mogelonsky : Larry Mogelonsky (larry@lma.ca) is the president and founder of LMA Communications Inc. (www.lma.ca), an award-winning, full service communications agency focused on the hospitality industry (est. 1991). Larry is also the developer of Inn at a Glance hospitality software. As a recognized expert in marketing services, his experience encompasses Four Seasons Hotels & Resorts and Preferred Hotels & Resorts, as well as numerous independent properties throughout North America, Europe and Asia. Larry is a registered professional engineer, and received his MBA from McMaster University.

Saus : http://ehotelier.com/hospitality-new...+EH+Daily+News

Beberapa masakan Indonesia yang saat ini pelan pelan mulai masuk ke menu restoran restoran internasional:
1. Beef Rendang
2. Indonesian fried rice
3. Indonesian style satay
4. Balinese suckling pig (Bab* guling)


tapi kenapa proses nya pelan sekali. Dari diskusi dengan chef, memasak masakan indonesia itu ngga seperti memasak menu menu western yang penggunaaan bahan bahan nya terukur, memasak makanan Indonesia lebih banyak yang pake perasaan. Jadi amat susah bikin standarisasi rasa.
Sate ayam madura beda dengan sate ayam buatan orang jawa dll.

kedua, pengusaha Indonesia di bidang kulinari masih amat sedikit.

[spears]

Beberapa masakan Indonesia yang saat ini pelan pelan mulai masuk ke menu restoran restoran internasional:
1. Beef Rendang
2. Indonesian fried rice
3. Indonesian style satay
4. Balinese suckling pig (Bab* guling)


.

SATE AYAM INDONESIA MEMANG TIADA DUANYA

[meliakh]

kesalip malay.. banyak resto melayu menjamur di indo
toh model2 masakannya juga mirip2.. plus teh tarik

[heihachiro]

kesalip malay.. banyak resto melayu menjamur di indo
toh model2 masakannya juga mirip2.. plus teh tarik

masa sih? belom pernah liat resto melayu ala malay di sini
kalo teh tarik kayaknya di Medan banyak

[porcupine]

SATE AYAM INDONESIA MEMANG TIADA DUANYA

pake gule....

[meliakh]

oke, di surabaya mungkin
yang lokalan: malay village, penang village, dapur penang (1 grup), yang luar macem kopitiam: killiney's, kopi-o

[porcupine]

Kalo Killiney's itu Singapore brand bro.

[silverjade]

Pernah baca di majalah kuliner jaman dulu. Soalnya masakan Indonesia itu ga ada resep standard nya. Itu bikin susah kalo dikenalin ke orang luar karena jadi "susah diidentifikasi". Selain itu ada juga yang ogah makanan Indonesia karena banyak jenisnya yang overcooked (misalnya Gudeg....entah berapa lama si nangka muda itu dimasak bersama bumbu. Rendang yang dimasak dari masih santan sampe jadi minyak) sehingga dianggap izinya dah ilang. Duh....gw malah jadi laper pengen sambel goreng kentang nih posting beginian

[meliakh]

eh baru tau.. mirip2 juga sih.. kopitiam sg & malay..
cuman soal laksa menang malay

btt.. di hongkong resto indo rame tuh
dan yang makan di sana juga mostly bukan TKI