Garuda Indonesia Colours Magazine May 2019 - Page 75

Lifestyle / Flavours 2 1. Es lancang kuning is a refreshing treat for iftar. 2. Medan's jus martabe is rich in potassium. 3. With a squeeze of lemon, Pontianak's es lidah buaya is awesome.  s laksamana mengamuk is said to E be inspired by an incident in which an admiral ran amok in a kuini mango orchard. 3 Ramadan’s Festive Drinks and Desserts After refraining a whole day from drinking or eating, nothing is more refreshing than breaking the fast with an impressive soft drink. Ramadan is a time to reunite. Most people honour this special time by gathering with families and friends during iftar, the evening meal after sunset during Ramadan. Festive drinks have become a favourite part of iftar, which people often enjoy before any other snack. Indonesia’s soft drinks feature a range of ingredients, from coconut to sugar palm fruit, passion fruit and aloe vera, depending on the region. When you are in Bukittinggi, West Sumatra, you can indulge the palate with es (ice) tebak. It doesn’t sound appetising – tebak is a white, thread-like jelly, made of rice and sago flour – but it’s delicious served with cincau (grass jelly), sweet sugar palm fruit, fermented black glutinous rice, slices of bread and shaved ice, and topped with coconut milk, red syrup and sweetened condensed milk. Moving to Medan, North Sumatra, you can find jus (juice) martabe. The name comes from shortening the words for its ingredients: markisa (passion fruit) and terong belanda (tamarillo). With the hint of sour and sweet, the refreshing juice is simple yet full of vitamins. Tamarillo is good for people who are diabetic as it contains chlorogenic acid, which can reduce blood sugar. It may also help to prevent heart attacks as it is rich in potassium. While you are likely to be familiar with the use of aloe vera to treat burns and skin wounds, as well as to strengthen hair and promote its growth, the plant can also be transformed into a wholesome drink. In Pontianak, West Kalimantan, es lidah buaya (aloe vera) has become a popular drink as the city is abundant with aloe vera farms. After being cooked with sugar and pandanus leaves, aloe vera is served with ice cubes and a squeeze of lemon. The aloe vera needs to be soaked in a mixture of slaked lime and salt before being processed. People in Ujung Pandang, South Sulawesi, would rather use plantain to create the popular dessert of es pisang ijo (green banana). The plantain is first steamed then wrapped in green-hued dough, made of rice and wheat flour, coconut milk and pandanus leaves. Es pisang ijo is normally served with ice cubes, red syrup, sweetened 73