Pantesan gak murah(an)!

Being lazy in the kitchen sometimes, even for a glass of juice, makes me think of such preparation. Washing the fruits with water then with apple cider vinegar, peeling off, chopping and juicing, are such process I could not bear especially when my maid is off. The only choice of getting juices is from healthy food caterers or juice providers – cold-pressed juices providers.

Why I tend to choose cold-pressed juice? Fruits and vegetables are processed thoroughly with special juicer with blades that keep the deliberate rotation during the process, therefore less exposure to heat, less oxidation, so that vitamins, enzymes and other nutrition contained in fruits and vegetables are well- preserved.

Many cold-pressed juices are offered, each with special benefit like “no artificial sugar added”, “with diet sugar”, “no preservative”, or optional mix of chia seeds, flax seeds, surely with prices that vary. Tried many, but in love with one, but (…BUT….), I feel the one I am in love with, costs more than others.

Being curious, as much as I am lucky, finally I got an opportunity to visit the Central Production Facility (CPF) of Re.juve in Karawaci, Tangerang, West Java. Before reaching the CPF, I visited Re.juve’s new outlet at MaxBox Karawaci for smoothies making demo and tried some healthy snacks like organic mix fruits and nuts and granola.

Romy Johanes - Rejuve brand & marketing associate director during the briefing

Healthy organic dried fruits & nuts

Super meal plant-based protein smoothies

Smoothies on the making

Upon the arrival at the CPF area, I was served with fresh banana, pineapple, apple and guava, and found out that these good quality of fruits are from their own plantation in Lampung, South Sumatera. Yes, Sunpride is under the same group as Re.juve. As explained by Re.juve representative on-site that the fruits are certified by one of most leading global certification company, and have passed some types of pesticides-free assessment.

Re.juve team, Kompasianer Penggila Kuliner (KPK) and Re.juve lovers

Entering the CPF with 10 –to 14 C room temperature to ensure the area is free from airborne bacteria or microorganism growth to maintain products freshness and hygiene, the fruits and vegetables are going through some process of manual brushed-out cleaning, washed with water with certain level of chlorine that is safely consumable, rinsed with digitally-controlled 2 to 5 C drinkable and reversed-osmosis water, peeled off, chopped then juiced with massive juicing machine to bottling process. No heat. No sugar added. No preservatives added. 

Observing the entire process, I realize how this reassures me the reason why they cannot sell their juices with competitive price, not to mention that Re.juve juices are tasty and enjoyable, just like Re.juve managing director Richard Anthony mentions, “Because who likes to eat food that doesn’t taste delicious? None of us like to stay in diet, stay hungry and consume tasteless food. Re.juve is here to deliver goodness in customer days: Goodness in taste, goodness in health benefits.”

I must admit and thought to myself, “Pantesan, gak murah(an)!”. With the fresh fruits and vegetables, the right process that keep all the benefits, and delicious taste, I believe the words “Price never lies”.

#goodforyou #livehappier #rejuveid #healthyjuice #coldpressedjuice

Disclaimer: This is my personal review, not a commercial writing. Anything I have shared just represents my experience.

Jajan Pasar Galore

Modern snacks become rampant for the past few months or years. To name a few, red velvet martabak or with a variety of flavors and types of toppings such as crunchy chocolate spread – we all know the brand J, biscuits and green tea wafers, become the main posts in several social media and culinary applications. I am a big fan of snacks too. The Martabak ‘kekinian’ certainly did not escape from my  tongue and tummy. However, there are snacks that remind me of my childhood, those are now rarely found in many places including the traditional markets. As a kid, almost every morning, when I saw my mother and our maid back home from the market, I only had a question, "What snack you bring from the market today?"

This memory brings me back, and looking for the traditional market snacks or ‘jajan pasar’, Indonesian culinary heritage that should remain, despite the modern snacks that also carry brands from overseas, widespread quick nowadays.

A few days ago me and my mother to Surabaya. She also took time to visit traditional market. That afternoon, when she came home, I asked the “jajan pasar” again, the question like decades ago. But this time, she only brought few, said fewer types recently. Being curious, or would rather be obsessive, I finally got from one of some online sellers on Instagram, using hashtag #jajanan #tradisional #surabayakue

Alhamdulillah, finally my obsession on old-school snacks that day was perfectly fulfilled. Not only presented in a very attractive appearance and clean, it was very tasty, with the right texture and sweetness.

Arranged in a woven bamboo tray, these foodgasm “jajan pasar” is dominated with Srawut, placed in the middle of other snacks, with cone shape. Srawut is made from grated and steamed cassava, mixed with palm sugar. Surrounding Srawut, dozens of Klepon. These green dough or balls are made from glutinous rice flour and pandan leaf extract, filled with coconut sugar, boiled like meatballs, drained, then rolled in shredded coconut, with sensational taste when bitten as the coconut sugar melt from inside. Lupis also takes part in this tray of heavenly snacks, this glutinous rice wrapped in banana leaves cooked the same as rice cake or “lontong”, served with grated coconut and brown sugar. Got Cenil too, this pinky dough is made from starch, with chewy and sweet-savory taste. Jongkong complete the range of this “jajan pasar”. Jongkong, which is also specialty of Surabaya, East Java snack, comes with very unique taste and aroma, as one of the ingredients is edible ash. In addition, I also had a chance to enjoy Kue Kuk or Kue Thok, made from glutinous rice flour, filled with peeled green beans paste. It's also my dad's favorite. Typically, this one appears in red color with tortoise shell shape, given banana leaves as the base; this time in green with pandan flavor.

My nephews – kids, also enjoyed these “jajan pasar”. It was great to see them really enjoy traditional snacks which are actually more organic, plant-based, not only snacks with preservatives and flavorings, that are easily obtained at the nearest franchise. This kind of traditional snacks are supposed to sustain, conserve, as one of the traditional culinary heritage of Indonesia, that our next generation will still enjoy from time to time - not only recognize burgers or French fries of some fast-food restaurants.

#kulinertradisionalnusantara #jajananpasar #jajanantradisional #srawut #cenil #klepon #jongkong #lupis #kuekuk