Culinary Memoirs of A Biologist Who Loves Food

Welcome, Be Hungry, and Know Your Food!

"Know and learn from what you eat", this is the main idea of this blog that set by a young Indonesian biotechnology researcher, Adhityo Wicaksono. Currently in Bahasa for Indonesian restaurant reviews, English articles will be for international reviews. Enjoy reading this blog, and hopefully later you can understand the depth of foods and beverages of the world by looking it through details within culinary art!
  • ad-fish-yellow-sauce
  • aw-jl-dsv
  • Peruvian Ceviche
  • Nepali Momo
  • Crowberry
  • SE - Spinach Spatzle (1)
  • Harald (1)
  • Ravintola Lappi (2)
  • NS - NS Med Hemlagat Potatismos (1)

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International Food! (Part 4) – Medieval Lunch at A.D. 1393

I had a chance to go around the Second Restaurant Day in August 11th, 2016! On that day, I visited a food tent built only at the following day on the park of Turun Linna (FI: Turku Castle). The place caught my attention as they mentioned in the restaurant day website that they serve medieval food. And so I went there…

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A.D. 1393

As I walked, as someone who watched Game of Thrones like me thought I hope this is not the tent diorama of Red Wedding or something in Jeoffrey’s wedding this food tent named A.D. 1393 looks like something out of the medieval age, built by the peasants around the king’s castle. Later, I was to getting so curious on what kind of food they serve there.

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The book where all the recipes come from.

I saw some people dressed in medieval style and then I saw some foods. Firstly I asked them about how they managed to recreate the food, and they answered that they got the reference from a book called “The Good Wife’s Guide”, a translated book, translated by Gina L. Greco and Christine M. Rose.

Wow… that’s really interesting! So how’s the food?

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Boiled Pike with Yellow Sauce, served with bread, Saffron Rice, and Creamy Spelt

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The Yellow Sauce for the fish

I was amazed on the simplicity of the meal I had.

Me: How did you cook this fish?

Woman: We just simply clean the pike, dice them, and then boil them in the water with salt.

Me: That’s it??

Woman: Yup!

The flavor of the fish is very natural… I mean, it’s so natural, the… fishy flavor are still there! Even the spikes are still there. Although the yellow sauce (I forgot to ask on how it’s made) gave a bit flavor in it. The rice and spelt are also unique for me. The saffron rice has a near risotto like flavor, but more bland except the taste of cream, same for me on the spelt.

Woman: To make the rice and spelt, cook each of them with 50:50 of water and milk until they soften and absorbed the liquid. Add egg yolk and mix them until their texture are like carbonara pasta. For the rice, add a bit of saffron.

Ummm… I don’t know if I forget but… no seasoning at all mentioned by the book? Or is it because spices are pretty expensive in 14th century?

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Pea Soup with Bread.

The pea soup has better flavor than the fish in my opinion. We have a good combination of onion and pea sweetness in it.

Me: How about this pea soup?

Woman: We boiled the whole onion, chopped it, and add the pea to the mix.

Me: Nothing more? For the seasoning?

Woman: Well, salt and pepper… and also white wine.

It amazed me, honestly. I never know a method of cooking the onion by boiling them and diced them and then placing them back in the pan for sautéing with oil. Later, white wine and water are added and reduced. To enhance the flavor, salt, pepper, and ginger is added.

I read a book about medieval food before, a Roman book made by Apicius (first written cookbook in history). I saw many… well, I’m not sure that bizarre is a right word, but… intriguing way to cook in earlier time. Less flavor and the ingredient’s natural flavor is the key.

I wonder how was the medieval food of my country looks like…

Part 1 – PaF International Food Night

Part 2 – Peruvian Lunch and Bunny Chow

Part 3 – Venezuelan Street Foods

Part 5 – African Jollof Rice

-AW-

International Food! (Part 3) – Venezuelan Street Food Lunch

For me, I feel sad to leave Turku. The place is really inspiring, calm, and I also have a lot of good friend there. Before I went off from Finland, my good friends, Diosa and Jens made a memorable farewell party of Venezuelan street food! Venezuela is Diosa’s home country. I was very excited at the moment because like I said in the previous blog article, Southern American food is something new and rare for me! As in my previous review on my Peruvian lunch, Venezuelan food has similarities with them as they also mainly use corn as their basic ingredients.

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Arepa

The center of attention would be this arepa. This maize-based bread is staple in Venezuela and it’s good to eat it like we normally eat sandwich. Interestingly, it has nice corn fragrance and aftertaste. To eat the arepa, we mixed it wit some other stuffs:

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Reina Papiada

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Carne Mechada

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Caraotas Negras

Reina Papiada, Carne Mechada and Caraotas Negras served as main fillings of the arepa this time. Reina Papiada is a pulled chicken tights, mixed with creamy avocado sauce consists of onion, leek, garlic, mayonnaise, corn oil, salt , and pepper. Carne Mechada is pulled beef with tomato sauce. Caraotas Negras is black bean and pork. To make them taste better, we add them with cheese, or some sauces.

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Sweet Corn Sauce (top) and Bacon Sauce (bottom)

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Guasacaca

Sweet corn sauce, bacon sauce, and Guasacaca are the creamy sauces. Of all, Guasacaca is the most known sauce traditionally from Southern America, including Venezuela. It’s composed mainly of avocado, lemon juice, and garlic. For me, sweet corn sauce will be nice to combine with Reina Papiada, while Guasacaca is for Carne Mechada. I didn’t eat the Caraotas Negras and bacon sauce since I’m not eating pork. The combination of chicken and corn, and beef and Guasacaca are truly amazing!

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Arepa + Reina Papiada + Corn sauce + cheese

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Arepa + Guasacaca + Carne Mechada + Cheese

Other than the Arepa mixes, Diosa and Jens made us this…

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Ensalada de Gallina (SP: Chicken Salad)

Ensalada de Gallina is a fresh pulled chicken salad made of pulled chicken tights, leek, onion, potato, carrots, asparagus, and more. It has rich flavor but really fresh to eat as an appetizer or in-between meals.

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Alfajores de Maizena

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The sandwich version.

Alfajores de Maizena is corn-based cookies. We ate them as whole, or mixed like sandwich, bound with dulce de leche (milk-caramel-based sauce) and sprinkled with shaved coconut. For a sweet tooth like me, it tastes amazing! I love the sweetness of the caramel and the corn, and the fragrance of the corn popping out from the cookies!

I had a wonderful last lunch with my friends that afternoon. I wish I can see them again in the future…

PS:

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My special thanks to Jens and Diosa! Wish to see you guys again in Japan! 😉

Part 1 – PaF International Food Night

Part 2 – Peruvian Lunch and Bunny Chow

Part 4 – Medieval Dishes

Part 5 – African Jollof Rice

-AW-

International Food! (Part 2) – Peruvian Food and Bunny Chow at The First Restaurant Day

Thing I like from many things in my journey at Turku, people are so festive for many celebrations. There are many celebration held throughout the year. For example, one of the enjoyable event for me is the restaurant day. There are two restaurant days in a year: The first one was in May (21st) and later in August (21st).

The restaurant days are held in ALL country of Europe and everyone may open their own restaurants with their own specialty dishes. Normally, when people are about to open their restaurant, they enlist themselves to the restaurant day event website, so other people who would like to find something to eat may see where and when the restaurants are throughout the countries.

On that day, May 21st of 2016, I was going around the city with my good friends, Diosa and Jens. I was curious as they (also with my lab supervisor, Adolfo) mentioned that there are some Peruvian students open their own Peruvian restaurant for a day! When before I mentioned that I’m so rarely tried African dishes (before I met Joel and Kofi, I ate… an apparent African dish, made by my friend, Dwiki), I NEVER ate any Southern American dish in my whole life!

So then, we gathered at 11 AM on Student Village. As we enter the house, they were selling many foods, cakes, and some drinks (Chicha Morada and Chicha de Jora).

Peruvian Causa Rellena

Causa Rellena

Causa is a basic name for a dish made of yellow potato, mixed with lime (hence it taste a bit sour), onion, chili, and oil. Rellena is Spanish for stuffed. So combined, it’s stuffed (well, because it’s mashed potato, the word is layered) causa. Causa rellena is like a sandwich of mashed potato, filled with pulled chicken meat, veggies (corn, peas, and paprika), with mayo (I think). It tastes good and solid enough to give you power as a morning starter.

Peruvian Tamale

Tamales

Tamales is a dish normally found in Latin countries (I read that it also available in Mexico), made of boiled mashed corn, mixed with some spices, meat, and in this case black bean, tomato, and boiled egg, and placed in folded banana leaf and steamed. I love the tangy flavor from the spices and tomato and bean. It reminds me of chili con carne. I’m not confused, I believe they used paprika and cumin for the spicing.

Peruvian Ceviche

Peruvian Ceviche

Ceviche is raw fish, diced, poured with hot-spiced lemon juice, and served with potato, sweet potato, red onion as topping, and Peruvian corn nut. For me, I can’t handle the food! It’s too sour and hot at the same time, so in the end, I only ate some bites of the fish, the potato, sweet potato, and the corn nuts. The unique thing for me is the corn nut. As I learned a bit about maize plant for my thesis, corn nut is quite strange for me. Corn nut is basically Peruvian corn kernels that turned into crunchy snack bites. It has some fluffy bites of starch inside the kernel, but it doesn’t pop like popcorn. This Peruvian corn is also known as Inca corn, it has long and large kernels.

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The Beverages

For the drink, I had myself a Chicha Morada. A sweet, purple non-alcoholic beverage made by boiling Peruvian purple corn in water with a big chunk of pineapple, cinnamon, cloves, and sugar. So in the end, you got a sweet, a bit sour, and aromatic drink. It tastes really good for me when it’s cold. Overall, Chicha is brewed or fermented drink made of corn. Although it’s non-alcoholic unlike its counterpart Chicha de Jora, I believe the similarity lies with the process as it requires hours to allow the flavors from the corn, pineapple, and the spices to mixed properly before served.

After we stuffed with the Peruvian delicacies, we walked to the City Center (or Marketplace, Kauppatori) to find something interesting before we go back home.

Then I found this… well, consider this one a bonus (other than the Peruvian food):

South African Small Bunny Chow

Mini Version of South African Chicken Bunny Chow

There’s a food stand selling South African unique dish called Bunny Chow. The reason of why I said it’s unique is because Bunny Chow is a combination of spicy, thick, curry (can be either chicken or red meat like lamb) served inside a bread.

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The Full Size Bunny Chow (Source: Link)

On the miniaturized version I had in Turku, I had chicken Bunny Chow. It served with bread in the bottom, topped with mayonnaise, and also with chopped cucumber, tomato, and coriander leaves. The taste is fine, nothing much because I couldn’t taste the curry flavor and the bread is too small, but if you like curry, you need to try this one!

PS: Thanks to Diosa and Jens for accompanying me during The Restaurant Day!

There are a lot of story about international food during my study in Turku, click one of these to see the others!

Part 1 – PaF International Food Night

Part 3 – Venezuelan Lunch!

Part 4 – Medieval Dishes

Part 5 – African Jollof Rice

-AW-

International Food! (Part 1) – PaF International Food Night

During my stay in Turku, I’m so glad that I could see many food from different cultures in the world. It’s so lovely to be in a place that become a mixing bowl of people! Here in this article, I want to share my experiences when I tried many dishes from Nepal to South Africa, from Ghana to Peru, and from Iran to Finland. In this part of my article blog (it will be continued on the next articles), I will share my experience in Åbo Akademi University, Lab of Paper Coating and Converting’s International Food Night!

The event was held in April 28th, 2016. On that moment, the only thing I regretted was I didn’t bring any Indonesian cuisine! Why? To be honest, despite of my cooking “experiments”, Indonesian food is still too complex for me to cook, if there anything simple like fried tempeh, it’s not available in Turku!

Well, you could make an Indonesian Fried Rice, couldn’t you?

Nope… I doubt that. I define fried rice as rice, spices, and then I cooked it in a pan.

Okay, let’s go to the event!

Funny thing, the event was started for me on the lunchtime of the following day! At the time, I remember my friend, Joel, brought a massive pot and many ingredients with him. Then when I walked to the common room of the lab, mmmm… it smells nice! Then this conversation happened:

Me: Guys, you cooking something for lunch?

Joel: Yeah, I sent e-mail to all of you, Did you get one?

Me: Mail? What mail?

Mahdi: That means you are not invited *put a trollface smile here*

Me: …………wait *opening my mail in my iPad* Oh, that mail… *cringe smile*

Then everyone started to gather in the table. I remembered Kofi helped Joel, also Mahdi, while making garri. Then, one by one, the food was ready to eat and all of them smell really amazing!

Ghanaian-Kenyan Garri with Beef Stew and Vegetables

Ghanaian Garri, served with Kenyan Stir Fried Spinach, Cabbage, and Beef Stew.

Honestly, I was never tried anything authentic from Africa, especially the cuisines. Getting this Ghana-African lunch for me is a wonder for me! In my mind, I thought African food would be simple, they have veggies, some influences come from Arabian countries and Europe, so maybe the meals are cooked with plenty of fragrant spices? In reality while I tried the dish Joel and Kofi cooked, yep, the meals are simple, but they are all packed with flavor! For this lunch carbo, we had garri. Garri was originated from Ghana, and it’s made from cassava root. The garri cassava powder was mixed with water and then it mixed thoroughly until its consistency turned into… well… something like mashed potato by stickier and harder. For the veggies, there were two kinds: cabbage and spinach. Then there is a beef stew. Of all spices and herbs added, coriander is the most dominant in flavor. Coriander leaves and stem was added into the dishes. Everything was fantastic and delicious! And they have the similarity with some of Indonesian way to eat: by hands!

Once we finished our lunch, everyone were prepared themselves for the night’s meals. I went back to my room and studied as the next day was biomimetic exam. Just about two hours later…

*Nara passed my room and wave his hand*

Me: Hi! Where are you going?

Nara: I will going to the Nepali restaurant with Mukunda to bring the food for tonight

Me: Ah nice! *then I followed Nara to Mukunda’s room*

Me: So… what food are you planning to bring tonight?

Mukunda: We’re planning to bring pakora and other stuffs for tonight.

Me: Ummm… can I join you guys to the restaurant?

Mukunda & Nara: Sure! We’re going in one hour from now. It’s still too early, you know…

Then we walked to Himalayan Kitchen, Nepali restaurant that I believe, it belongs to Mukunda’s friend.

Nepali Momo

Nepali Momo

Then, when I walked near the door, I saw an image of dumplings. It drove my curiosity.

Me: Mukunda, what is that?

Mukunda: Oh, that’s momo. It’s a dumpling filled with meat.

Me: That seems nice! Can I try some?

Mukunda: Sure, you can ask the waiter when he gets here!

Right, to be honest, I’m still ¾ full after my lunch. But well, for the sake of curiosity…

Nepali Momo (Inside)

Nepali Momo with The Spicy Chutney

The dumplings are made of spicy minced lamb and served with a light, curry-like, spicy chutney. It tastes amazing! I love when the strong flavor of the lamb mixed with the mild but rich flavor of the chutney. So yummy!

It was 4:30 in the afternoon. Then we walked back to the lab and placed the food in the class room (we turned it into a hall where we eat). As the clock was ticking to 6 PM, everyone came with their foods and astonished my eyes.

Finnish Korvapusti

The foods. The frontmost one are Ruut’s Finnish korvapuusti, a Finnish cinnamon roll.

Finnish Riisipirakka

Mari’s Finnish Riisipirakka (Rice Pasty)

Finnish Savulohi

ÄV’s (Nordic Style… I thought) Hot Smoked Salmon

We had two Finnish foods that night. Mari brought us riisipirakka, rice pasties, a creamy rice porridge placed in a frame of rye thin bread (is it bread?) and served with munavoi (FI: egg butter – hard boiled egg, chopped and mixed with butter). Minus the munavoi, riisipirakka is really amazing, I normally ate them for breakfast. Then also korvapuusti that Ruut brought. It obviously similar to normal cinnamon rolls, but as many Finnish sweet breads, it’s added with cardamon inside to bring a unique flavor and aroma. Other than that, ÄV brought us freshly smoked salmon! And later, Peter brought vispipuuro (Finnish name, also in Swedish klappgröt, whipped porridge) a light, fluffy, semolina porridge that normally mixed with frut flavor (commonly lingonberry) and eaten with milk (trust me, without milk, it will taste very strange).

Greek Spanakopita

Dimi’s Spanakopita

Going southwards, I tried Dimi’s spanakopita (σπανακοπιτα, GR: Spinach triangle). It was made with puff pastry, spinach mixed with Greek hard lefkotiri or kefalotyri cheese that made from goat cheese, bulgur wheat, and eggs. It tastes amazing, although I wonder why he didn’t use the phyllo pastry for it?

Dimi: Well, it supposedly use the phyllo pastry, but the problem in here is the humidity is low and it will become dry and fragile to fold, so instead I used the normal puff pastry

Okay, got it!

Nepali Pakorra

Mukunda and Nara-brought, Nepali (basically from whole Indian continent) Vegetable Pakora

Then finally I got to know what Mukunda and Nara brought. The vegetable pakora, chopped veggies, some peas, and mixed with (CMIIW) spicy pea flour and then fried and eaten with mint chutney. I like the spiciness of the flavor meet the zingy mint flavor of the chutney. Then also, they brought something amazing: Mango Lassi. That’s honestly THE BEST LASSI I’ve ever tried! The mango sweetness, the spices like anise and cinnamon, mixed together with sour milk… it’s so yummy!

Iranian Kashk-e-Bademjan

Mahdi’s Kashk-e-bademjan…

Iranian Kashk-e-Bademjan in Pita

…with pita bread

Mahdi made us Iranian Kashk-e-Bademjan (كش بدمجن; IR: Kashk and Eggplant). Kashk… or I forgot, a cream or something (I remembered it’s a milk-made product), mixed with eggplant, spices, crushed walnuts, and caramelized onion. The rich flavor tastes really good when eaten with pita bread (rolled). If it eaten with nothing, for me the taste is very strong and oily.

Indian Panipuri

Vinay’s and Rajesh’s Panipuri

As the event already minutes after it started, Rajesh and Vinay arrived with Indian street food, panipuri. It’s a fried hollow dough eaten with some toppings…

Vinay: As you can see there, you eat it by crushing the top side. That’s the tricky part: You have to make sure that both side is different; the top side is crunchy enough to be crushed when you eat it, but the bottom side is strong enough to carry the dough and all the topping.

The panipuri is a hollow dough, in this time eaten with spiced potato for the topping and poured with spiced water (puri). It has good taste and quite addicting to crack and eat them!

Then we spent the night by watching Mahdi’s presentation on Iran, some chats, then I went back to my apartment to study for the next day’s exam. It’s unforgettable night for my stomach as I learned many dishes from many countries. Still, I wish I could bring them some lemper (Indonesian coconut milk flavored sticky rice filled with spicy pulled chicken meat) and some sweets.

Next:

Part 2 – Peruvian Lunch and Bunny Chow

Part 3 – Venezuelan Street Foods

Part 4 – Medieval Dishes

Part 5 – African Jollof Rice

-AW-

Berries in Turku

There are lots of plant species in Turku, Finland, that provides visible (and maybe tempting) fruits. Thing that we should know is not all of them are simply edible without preparations. This “berry note” might be helpful for anyone, especially foreigners like myself who are coming to either staying or studying in Turku!

Bilberry (Vaccinium myrtillus)

Location to find: Forest floor

Edibility: Edible, direct consumption

Period of fruiting: July (Late Summer)

Habitus: Low herbal plant

Bilberry Flowers

Flowering plant.

Bilberry (3) Bilberry (2) Bilberry (1)

Fruits bearing bush.

Description of berry: Small, blueish color, purple flesh. Small version of blueberry in fruit morphology. Tastes sour and a bit of sweetness.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam

Lingonberry (Vaccinium vitis-idaea)

Location to find: Forest floor

Edibility: Edible, direct consumption

Period of fruiting: August (Late Summer)

Habitus: Low herbal plant

Lingonberry Flowers

Flowering plants.

Lingonberry (2) Lingonberry (1)

Plants with fruits.

Description of berry: White-ish when young, red when ripe. Tastes sour and a bit of sweetness.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam.

Red Currant (Ribes rubrum)

Red Currant

Location to find: Randomly around housing complex as ornamentals

Edibility: Edible, direct consumption

Period of fruiting: July (Summer)

Habitus: Low shrub plant

Description of berry: Orange when young, red when ripe. Tastes sweet.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam. Also nice for flavors.

Gooseberry (Ribes uva-crispa)

Gooseberry

Location to find: Randomly around housing complex

Edibility: Edible, direct consumption

Period of fruiting: Late June (Summer)

Habitus: Low shrub plant

Description of berry: Translucent green when young, reddish when ripe. Tastes sour and sweet.

Consumption note: Good for snacks, infused water or tea, dessert, or made into jam. Good ingredients to make as steak sauce as well.

Wild Strawberry (Fragraria vesca)

Wild Strawberry

Location to find: Randomly around housing complex or in forest floor

Edibility: Edible, direct consumption

Period of fruiting: Late June or July (Summer)

Habitus: Herbal plant

Description of berry: Smaller than cultivated strawberry, red when ripe. Tastes sour and sweet.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam.

Wild Raspberry (Rubus idaeus)

Wild Raspberry

Location to find: Randomly around housing complex or in forest side

Edibility: Edible, direct consumption

Period of fruiting: July (Summer)

Habitus: High herbal plant

Description of berry: Compound fruits, red, soft flesh and juicy. Tastes sweet and a bit sour.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam.

Juneberry or Saskatoon Berry (Amalanchier arborea)

Juneberry (1)

Unripe fruits

Juneberry (2)

Ripe fruits

Location to find: Randomly around housing complex or forest side

Edibility: Edible, direct consumption or cooked

Period of fruiting: July (Summer)

Habitus: Tree plant

Description of berry: Green when young, black when ripe. Tastes sweet with a hint of leafy flavor.

Consumption note: Good to cook for dessert, or made into jam.

Rowanberry (Sorbus aucuparia)

Rowanberry

Location to find: Randomly around housing complex as ornamentals

Edibility: Toxic when raw (contains parasorbic acid, may leads to kidney failure), edible when cooked

Period of fruiting: July (Summer)

Habitus: Tree plant

Description of berry: Orange when young, red when ripe. Tastes stingy sour when uncooked.

Consumption note: Cooked into dessert, or made into jam. Also made into liqueurs.

Tartarian Honeysuckle (Lonicera tatarica)

Tartarian Honeysuckle

Location to find: Randomly around housing complex as ornamentals

Edibility: Poisonous

Period of fruiting: July (Summer)

Habitus: Shrub plant

Description of berry: Orange when young, round in shape. Food source for birds and insects.

Consumption note: –

Red Elderberry (Sambucus racemosa)

Red Elderberry

Location to find: Randomly around housing complex as ornamentals

Edibility: Toxic when raw (contains glycoside, causing nausea), edible when cooked

Period of fruiting: July (Summer)

Habitus: Shrub plant

Description of berry: Red when ripe. Clustered from inflorescence.

Consumption note: Cooked into dessert, or made into jam. Also made into liqueurs.

Hawthorn Berry/Thornapple (Crataegus coccinea)

Hawthorn Berry

Location to find: Randomly around housing complex as ornamentals or fence plant

Edibility: Edible, direct consumption or cooked

Period of fruiting: July (Summer)

Habitus: Shrub plant

Description of berry: Clustered, red when ripe. Have medicinal value for heart and vascular problem remedy and also digestive system problem. Fruit is a bit hard with leafy taste.

Consumption note: Cooked into dessert, or made into candied fruit slice, jam. Also made into liqueurs.

Chokeberry (Aronia melanocarpa)

Chokeberry

Location to find: Randomly around housing complex as ornamentals or fence plant

Edibility: Edible, direct consumption or cooked

Period of fruiting: July (Summer)

Habitus: Shrub plant

Description of berry: Clustered, black when ripe. Soft fruit with leafy taste and gritty texture.

Consumption note: Made into juice, baked into bread, made into flavoring, jam, and tea.

Sour Cherry (Prunus cerasus)

Cherry

Location to find: Randomly around housing complex as fruit bearing tree or in forest side

Edibility: Edible, direct consumption or cooked

Period of fruiting: June (Summer)

Habitus: Tree plant

Description of berry: Small fruit, red, with big seed inside. Tastes sour and sweet.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam.

European Crabapple (Malus sylvestris)

Apple Tree (1) Apple Tree (2)

Location to find: Randomly around housing complex as fruit bearing tree or in forest side

Edibility: Edible, direct consumption or cooked

Period of fruiting: June (Summer)

Habitus: Tree plant

Description of berry: Crabapple is smaller than apple, green-reddish when ripe. Tastes sour and sweet.

Consumption note: Good for snacks, ice cream topping, dessert, or made into jam.

Rose Hip (Rosa rugosa)

Rose Hip Bush Rose Hips Rose

Location to find: Randomly around housing complex as flowering bush

Edibility: Edible, direct consumption or cooked

Period of fruiting: Late July (Summer)

Habitus: Shrub plant

Description of berry: Small fruit, red, with big seeds inside.

Consumption note: Made into herbal tea, jam, jelly, syrup, pastries, marmalade, wine, or other beverages.

Snowberry/Ghostberry/Waxberry (Symphoricarpos albus)

Ghostberry

Location to find: Randomly around housing complex as ornamentals

Edibility: Poisonous

Period of fruiting: June (Summer)

Habitus: Shrub plant

Description of berry: Hard, white berry, round in shape.

Consumption note: –

Crowberry (Empetum nigrum)

Crowberry

Location to find: Forest floor

Edibility: Edible, direct consumption

Period of fruiting: July-August (Late Summer)

Habitus: Low herb plant

Description of berry: Soft, black berry, round in shape. Tastes a bit plain to sweet.

Consumption note: Direct consumption, made into jam or wine.

Yewberry (Taxus baccata)

Yewberry (1) Yewberry (2)

Location to find: Randomly around housing complex as ornamentals

Edibility: Edible flesh, extremely poisonous seed and other plant part. Not recommended to eat for safety.

Period of fruiting: August (Late Summer)

Habitus: Shrub plant

Description of berry: It’s actually not a berry as it is a Gymnosperm. Soft torus-shaped flesh (modified seed cone) covering solid single green seed. The flesh tastes sweet with slime like Aloe vera.

Consumption note: It’s actually edible, but due its other plant part contains taxine than claimed to cause cardiac arrest, it’s better to avoid this one.

BONUS PLANT

Silver Birch Tree (Betula pendula)

Birch (1)

Tree in winter/early spring

Birch (2)

Tree in summer

Birch Sap

Sap may be collected in spring.

Location to find: Randomly around housing complex or in forest side. It’s Finland national tree.

Edibility: Wood bark can be used for consumption, sap can be taken directly or processed. Mycorrhizal host for chanterelle (Cantharellus cibarius)

Habitus: Tree plant

Consumption note: Bark bread, sap syrup

Identifications were done with help of Reza Raihan (Forestry Engineering batch 2012 of Bandung Institute of Technology, Indonesia)

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(BIO FACTION) Standardised Production in Kitchen

When we are eating in our house, we all know that when we are cooking, the proportion and composition of the ingredients we added are based solely by our instinct and experience in cooking. In higher scale, in restaurant level, higher experience is required so every food sent to each costumers are equally rationed and flavoured from time to time to maintain the quality of the restaurants and credibility of the staffs. In even higher production level, the uniformity of produced food must be kept at optimum level. Things that we called in here, both as result in hours of experiences and quality management are all about standardisation.

In Vienna at Fall 2015, Bio Faction opened a workshop about food standardisation. Allowing the participants to make some foods with equally measured weights, sizes, even to the food appearances that required in industrial level of food production. As food is very closely related to food biological science, perfect adjustments/combinations will allow us to create the food product in desired variables of shape, flavours, colours, and odours. For example, the cylindrical egg and burger patties in this video (linked to Vimeo):

For Vimeo-unabled countries, the video can be accessed here.

As I always said in this blog, making constantly good food requires much efforts, one error might result on lower income for your restaurants or home industries!

Video is provided by Markus Schmidt of BioFaction Vienna (2015).

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Spätzle Express, Berlin

I went to Berlin this May (2016) and I had a chance to try some foods in here. But, of all my visit, there is a restaurant that somehow quite far from the downtown (took me there via U1 unter/metro line) near Görlitzer Bahnhof (Station). Here, I got a chance to try the Swabian (Southwestern Germany) food that similar to pasta. Well, those are pastas, aren’t they? So yeah, I went to this place called Spätzle Express.

Spatzle Express (2)

Outside view and outdoor dining area.

Spatzle Express (1)

Indoor dining area (from my seat, looking outside).

It’s a simple place to eat. All you need is order the food and go to your seat. Food you may found here is schnitzel in Tuesday and Thursday, while for the other days, there are three kinds of food you may order: Spätzle, Maultaschen, and Schupfnudeln. Spätzle on its original language means “little sparrows”, maybe because it looks small. I tried one portion of spinach späatzle with gorgonzola and mushroom sauce.

SE - Spinach Spatzle (1)

SE - Spinach Spatzle (2)

Späatzle with gorgonzola and mushroom sauce (served with salad).

It first impression is rather unique. It looks like long beans and I noticed the pan-frying mark on the pastas. The combination of boiling and frying is somehow make it more delicious and the sensation sometimes a bit close to crisp on the outside and soft like pasta on the inside. For the taste, it’s so delicious! Gorgonzola mushroom sauce is really top everything really nice!

Then, I push myself a bit further (at the moment I was low on budget, but this would be my only chance to eat something in Berlin for this period of time in Europe). So, I ordered vegetable maultaschen. In concept, maultaschen is very similar to ravioli, except for its bigger square shape.

SE - Vegetarian Maultaschen (1)

SE - Vegetarian Maultaschen (2)

Vegetarian maultaschen in herb sauce.

It’s basically similar to ravioli. They made it with combinations of vegetable (I believe they put spinach, onion, and carrot, then mashed them up together) and serving it with creamy herb sauce. It was good! And since those are more compact than spätzle, it makes you stuffed easily.

I haven’t got a chance and enough money and budget (I was stuffed as well) to buy the schupfnudeln, but all I know, it similar to Italian gnocchi, but it looks like pupa, or American football ellipsoid ball, and also fried after boiling. You can see this on wiki if you want.

That’s quite an afternoon experience. For everything else, since it farther than downtown area, be mindful of your surroundings. Last time I got there, some people offered me weed from the moment I stepped out the station. But they didn’t do harm at the time, so just be careful.

SPÄTZLE EXPRESS

Address: Wiener Straße 11, 10999 Berlin, Germany. Phone: +49 30 69534463. Web: Spätzleexpress

Opening hours: Everyday 12:00 PM – 10:00 PM

Ordered food (on this article):

  1. Späatzle with gorgonzola and mushroom sauce (served with salad) – Medium sized: EUR 7.20
  2. Vegetarian maultaschen in herb sauce – Small sized: EUR 4.69
  3. Still mineral water (0.25 L): EUR 1.20

Price range:

Foods: EUR 1.70 – 10.80

Beverages: EUR 1.00 – 3.50

Foursquare: Link

TripAdvisor: Link

Notes: Best for lunchtime!

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Viking Delicacies 101 – Viking Restaurant Harald

Uhm… everyone who watched Dreamworks How To Train Your Dragon movie franchise probably ever heard this:

“This is Berk. It snows nine months of the year, and hails the other three. Any food that grows here is tough and tasteless…” – Hiccup Horrendous Haddock III

No… no… I don’t mention about the dragons. I mentioned about the tribe on which Hiccup, the protagonist of this film affiliated with: The Viking. Go browse about them, so… yes… they occupied the northern area of Europe until Greenland… and if I correct, even until the coast of Newfoundland. It’s basically true, then… they were settling in very cold area. Sure, they had to be tough, or perished. Now my common question: So what did they eat??

Lucky for me in this town of Turku, there’s a restaurant that selling Viking originated cuisines! Viikinkiravintola Harald (FI: Viking Restaurant Harald). The name comes from King of Norway, Harald Fairhair who ruled during Viking period in 872-930 AD.

First time I ate here is on April 21st, 2016.

Harald (1)

Front view.

The front view of this restaurant (Turku branch), is probably won’t telling you much about anything on the inside, but once you stepped in… you’ll see the wonder inside.

Harald (2)

First floor – Where you stepped your feet in. I feel already like in a ship or a chieftain’s lodge.

Harald (3)

From the stairway to the seating area in the second floor. The feelings intensify…

Harald (4)

Harald (5)

Harald (6)

Dining area. You can feel the atmosphere of a Viking gathering hall or hunting lodge in this room.

So I was there for the first time for my lunch. I walked upstairs, a waitress warmly greet me and took me to my seat. She was on a medieval clothing. For lunch, we offered a price of 12.50 euros for three kind of set; I forgot what are those… but I choose the combination of mushroom soup, salmon steak, and for the drink… I bought extra drink called Miklagård’s Drink (in lunch set, we got free water).

VH - Cep and Chanterelles Soup (1)

Cep and Chanterelles soup of Northern Forest (lunch version)

First meal of my lunch is a mushroom soup served with archipelago bread. Although it mentioned only as mushroom soup, I do believe it is the small version of Cep and Chanterelles soup of Northern Forest which description written in the menu. Let’s say, norther area of Viking territory can be sea, icy regions, and forests. I believe in the northern cape of Norway or Finland at the time, it covered by forest. Of course, one of forest product is mushroom. Cep (Boletus edulis Bull.) and chanterelle (Cantharellus cibarius Fr.) are both mycorrhizal fungi that grow in symbiotic relationship with trees in coniferous and deciduous forest. Cep is a perfect mushroom for soup or risotto. Chanterelle is a yellow trumpet-shaped mushroom, known by chefs for its fragrance that resembles apricot and mild peppery taste. Combined as creamy soup, the flavour is just wonderful. The archipelago bread here is made with rye and some malt. Unlike normal dry rye bread, this one is soft, emitting some sweet taste with a bit of bitterness and signature fragrance of rye. Compared to normal European dinner white bread and baguette, this rye bread’s unique taste give its own nice combination with the soup.

VH - Lunch - Salmon

Salmon steak for lunch.

The salmon steak served with creamy sauce, sweet root vegetables and fried potato cylinders. The salmon is really good and the sauce topped the tastes. To balance the palate, the sweetness of carrot… and turnip (I’m not really sure) makes your tongue happy. In the end, I love to wipe the remaining sauce with the potato. Yum!

Okay… what a perfect lunch!

But that’s not enough…

Later that afternoon, I stepped myself for early dinner. Table for one with some space left in my belly!

This time, I ordered one a la carte set course, it called ‘Voyage of Finnmark”. Finnmark is a county located in the northern most tip of Norway which connected directly to the northern area of Finland. Thing that sure, River Tana of this area is renown for the largest place in Europe to catch salmon! So… yeah! I expecting salmon as one of my dish! Anything else, based on the menu, since northern Finland area (Lapland) is one good place for reindeer, no wonder if that dish is included on the menu. And of course, any dishes brought from other Viking region might complement the dishes.

VH - HDO - Butter and Rye Bread

Hors d’oeuvres: Hard rye breads and melted butter

Before the starter, we got the small dish (hors d’oeuvres, or appetizer in French) consists of some cuts of hard rye bread, served with melted butter. The bread, I think is Finnish reikäleipä (FI: reikä – hole, leipä – bread). It’s a hard but thin rye bread. I ate that by cracking it into several pieces and dipping it into the butter. The taste is sour at start and there’s a hint of cardamon on the bread. It’s good… and it’s tough as Hiccup said (see the quote in the beginning). You want to make it sweet? Chew it a bit longer and let your enzyme at work!

VH - Salmon Soup From Archipelago (1)

Salmon soup from The Archipelago

VH - Salmon Soup From Archipelago (2)

As it almost emptied…

My appetizer is the salmon soup. The salmon has a hint of crispiness, I think the salmon is added last and it prepared by light seasoning and frying in oil. We know that salmon is one of commodities that you can found in Nordic region. Other thing inside is a mix of artichoke with Icelandic yoghurt called skyr as mousse and the combination add some fresh-sour taste to the vegetable broth. The basic broth itself has carrot, onion, fresh dill, and I think there is cardamon added. Placed between the salmon and the mousse, there is a piece of reikäleipä as crouton, but unlike white bread, it remains hard although it’s soaked. Interesting part is, although it’s hard, it absorbs the flavor from the soup. In the end, the soup itself is just perfect.

Skyr was brought from Norway to Iceland c.a. 1100 years ago, and gradually the tradition perished in Scandinavia but thrive in Iceland until now. Compared to conventional yoghurt, skyr is more solid because rennet is added following the fermentation with Lactobacillus and Streptococcus to separate the whey from the solid protein.

VH - Reindeer From Snowy Fells

Reindeer of Snowy Fells

As main course, I ate an awesomely tender and juicy reindeer tenderloin (cooked medium). Shortly, reindeer meat tastes gamey and the meat itself is very lean thus it’s good for consumption (I will explain it later in my next article). The steak is served with two sauces: cranberry and cut brandy sauce and creamy cep-chanterelle sauce (if you love mushroom sauce, like me, you’ll LOVE this one!). In addition, we have smooth and creamy potato cake (you can see it above in the top right, under the creamy thing) topped with crusty smoked paprika mousse. The creamy thing is a game mousse that top the reindeer salami (the salami is a bit hard with rich smokey meat flavor but with the mousse, it’s become really good!). For the veggies, there are fried kale, soy bean (edamame), bell pepper, rye grain, and one that caught my attention: a bit of sour and sweet Gooseberry (Ribes uva-crispa L.) jam. All I can say: Wow!

VH - Pancake From Reval + Tar Ice Cream

Pancake from Reval with added Tar Ice Cream

To let you know, the pancake here in Europe is a real cake made thin on a pan… not the fluffy one served in most area of US. In my dessert here, the pancake… a bit crispy on the outside and soft inside, poured with raspberry and balsamico syrup. The taste is sweet and sour. Actually, there should only one ice cream in here, but I asked with addition of another ice cream with unique taste! The first one (bottom) is ice cream, flavored with Iceland moss, roasted sugar, and nuts. The second one (top) is tar flavored ice cream.

Icelandic moss is not actually a moss but it is a lichen, scientifically called Cetraria islandica (L.)Ach. It was used for folk medicine and said that it taste a bit bitter. However in this ice cream, the sugary flavor is more dominant so it didn’t feel so much in my taste buds. Tar is a result of destructive distillation of organic material. It’s commonly used in Finland from cooking ingredients to candy (which I don’t understand why), but it considered as panacea or capable to heal anything! It was made from wood by burning. When you eat it, it has a minty taste with a hint of smokey flavor. For the ice cream, I could taste it and it went well! Anyway, Reval is medieval name of town we recently know as Talinn, Estonia.

I was leaving the restaurant that night with my belly stuffed…

Then I went there again Friday 13th (wow) 2016. This time, I tried another a la carte set course called “Voyage of Dyflin”. Dyflin is what Dublin, Ireland, called during Viking period. So probably I expecting something that comes from western area of Europe.

VH - Njord's Starter Stone (3)

Njord’s Starter Stone

VH - Njord's Starter Stone (1)

Njord’s Starter Stone: Archipelago rye and malt bread with roach mousse, reindeer salami, fried duck heart, salad with rye grains

VH - Njord's Starter Stone (2)

Njord’s Starter Stone: Salad with brown rice, cold-smoked horse meat, blueberry and onion jam, cold-smoked Greenland halibut, tarred Baltic herring, and marinated vendace.

The starter is this various… meat and stuff. The name itself comes from Nordic god Njord (Njörðr), the father of deities Freyr and Freyja. So, what’s in his stone plate? We have the archipelago rye and malt bread topped with roach mousse. No… not that roach the insect from ordo Blattodea but roach the fish in Cyprinidae family, Rutilus rutilus L. I like the bread with the creamy mousse… so yummy! Then we have reindeer salami, cold-smoked and sliced… horse meat (it’s a bit tougher than smoked beef even it’s thinner here, but it’s good), strangely-but-really-good blueberry and onion jam, cold smoked halibut (it tastes like smoked white fish, but the meat has a bite), tarred (okay… more tar) Baltic herring, and (I think it also marinated by tar) marinated vendace. It’s funny if you imagine a minty tar flavor combined with fish, but it’s good… no kidding! Ah, there are also fried duck heart (this is my first time eating it, and somehow the texture and flavor is close to beef), and salad with rye grains in it.

Fish from Baltic sea like herring is tend to be more plain in flavor than fishes from other seas or ocean, because Baltic see is known for its close-to-fresh water salinity level. Well… that’s for your info, basically I already wrote so much facts here, hehe.

VH - The Horseman's Tenderloin (1)

The Horseman’s Tenderloin (side view)

VH - The Horseman's Tenderloin (2)

…from another view, you can see the potato cake now

For the main course, I wouldn’t say anything… it’s just stunning! The beef tenderloin is so tender and juicy as it cooked medium, very nice to be eaten with the sweet (a bit sour) cranberry and cut brandy sauce. The creamy and cheesy flavor of potato cake (baked with paprika mousse on top, making it crusty) is really delicious. The veggies, aragula, and root vegetables neutralized your palate. Oh… there is also a thin slice of a bit salty and crusty Maasdam cheese, a Swiss-style Dutch cheese make of cow milk, aged for 4 weeks.

VH - Frigga's Chocolate Cake

Frigga’s Chocolate Cake

To close my dinner that day, we have this double chocolate cake (my favorite!) with salty liquorice (another odd “sweets” combination from Finland) mixed in the top layer of white chocolate (it balances the sweetness of the milk chocolate layer below, and intensify the whole flavors in your taste buds). The cake tastes like heaven for me! There is also raw chocolate ice cream with blackberry jam and star anise-rhubarb sauce (I thought it was cloudberry sauce, until I tastes it further). Personal preference: The berry jam is nice with the ice cream, the sauce goes well with the cake and the sugar.

Anyway, the name Frigga… well, if you notice the Nordic mythology (or watched/read Thor comic), Frigga/Frigg is Odin’s wife, Thor’s mother.

VH - Miklagard's Drink

Miklagård’s Drink

In case you wondering, there are of course drinks available here. This mocktail for example. Miklagård’s Drink is a mix of blueberry syrup, orange juice, and soda water.

Miklagård or Miklagarðr (Old Norse: mikll – big, garðr – city) is an old name of Istanbul, Turkey, during Medieval Viking era.

VH - Water Jar

Water jar

If you don’t want to drink anything fancy, you can ask for cold water in a pitcher for 1 euro.

In the nutshell, it’s a wonderful experience to dine in there. It feels like you just come back in time and try the Viking-medieval period delicacy here and this experience, although the price for you to pay (for the food) is considered high, the experience itself is memorable and priceless. I’d like to come back here again for the atmosphere, and of course the food… especially the meat and salmon! 😉

PS: That afternoon (both), I came back to my apartment listening to “This is Berk” and “Flying With Mother” by John Powell to intensify the feels (that I got when I watch “How To Train Your Dragon”). And I feel like I was in Viking island at the moment… :p

VIKING RESTAURANT HARALD/VIIKINKIRAVINTOLA HARALD

Branch: Helsinki, Jyväskylä, Kuopio, Lahti, Tampere, Turku, Oulu

Turku Address: Aurakatu 3, 20100 Turku. Phone: +358 44 766 8204.

Price Range:

Food: EUR 6.20 – 67.60

Beverage: EUR 1.00 – 64.00

Ordered Courses:

Lunch set: EUR 12.50

Set – Voyage of Finnmark: EUR 52.30

Set – Voyage of Dyflin: EUR 49.90

Tar Ice Cream: EUR 3.50

Water: EUR 1.00

Opening Hours (Turku):

Monday: 12:00 pm – 11:00 pm

Tuesday – Thursday: 12:00 pm – 12:00 am

Friday – Saturday: 12:00 pm – 01:00 am

Sunday: 03:00 pm – 10:00 pm

Website: Viikinkiravintola Harald (available in English version)

TripAdvisor (Turku): Viikinkiravintola Harald

Foursquare (Turku): Viikinkiravintola Harald

Note: Eat the reindeer and beef here, for steak, ask for medium cooked. Seat in the middle room for brighter ambience, or else ask the waitress.

-AW-

Restaurant Lappi, Helsinki

Food in Finland for me is close to nature. Things that people normally can forage from the forest. We can see most areas in Finland are made of forests, although some products are caught fresh from the sea. For example, as now I’m living on Turku, I tend to get fishes as local products easier than meat. In the other hand, if you want to eat reindeer, people said, you should go to northern area like, Lapland.

So what is it looks like, the food from Lapland, area that dominates by forest? To answer this, during my last trip to Helsinki (May 7th, 2016), I visited an exotic local restaurant that sells delicacies from Lapland. It’s Restaurant Lappi or Lappi Ravintola (Lappi means Lapland, and ravintola means restaurant in Finnish).

Ravintola Lappi (1) Ravintola Lappi (2)

Outside view of the restaurant.

It looks like a small shop when you see from outside, but when you go inside, it looks wider and more… natural.

Ravintola Lappi (4)

Interior of the restaurant.

Ravintola Lappi (3)

This is your table.

So then I entered the restaurant once it open in 1 pm, the waitress greeted me and took me to my seat. The atmosphere is really nice. It’s like you’re inside a hunter’s lodge in the middle of the forest. Wooden wall amplify the ambience to be more… rustic. I can imagine when you have a dinner here, it must be great!

Then I received my menu (well, I already check them out on their homepage, so I knew what I want to eat). For my lunch on that day, I decided to eat a simple dish, a sautéed reindeer and finished with a mousse.

RL - Sauteed Reindeer (1)

RL - Sauteed Reindeer (2)

Sautéed Reindeer (served with mashed potato and lingonberry)

I was surprised when the sautéed reindeer was served on my table, it’s actually larger than I expected! And bit more… juicier. But well, it’s still looked good anyway. And it tastes really good! In my sense, it tastes simple. It’s like you cook it with butter, salt, and pepper, than added with some water, but the flavour is just wow. The gamey taste of reindeer is balanced with creaminess of mashed potato and acidic flavour of lingonberry. Although it’s a bit runny, the broth actually enhanced the flavour richness of mashed potato like you’re eating poutine. Yummy!

RL - Sea Buckthorn Mousse (1)

RL - Sea Buckthorn Mousse (2)

Sea Buckthorn Mousse

I know lingonberry and I know cloudberry, but sea buckthorn is something new in my ear since my arrival in Finland this January. After I made a quick browse, unlike lingonberry (Vaccinium vitis-idaea L.) and cloudberry (Rubus chamaemorus L.), sea buckthorn (Hippophae sp.) is a shrub instead a short, forest floor dwelling herbs. So then that’s basically the reason that I wanted to try this for my dessert! As it served on mousse, it tastes really fresh to your palate (although I know it’s not because it’s impossible to bring it fresh from that far north). It’s smooth, combined with its acidic taste and sweetness of the scone. Terrific!

Overall, the price is quite high like normal Scandinavian dish restaurant, but it is worth the fortune if your really like reindeer or adventurous enough to try some new meals here!

 

RESTAURANT LAPPI/LAPPI RAVINTOLA

Address: Annankatu 12, 00100 Helsinki, Finland. Phone: +358 964 5550. Website click here.

Opening Hours:

Monday – Friday: 04:00 pm – 10:30 pm

Saturday: 01:00 pm – 10:30 pm

Closed on Sunday

Ordered meals:

Sautéed Reindeer: EUR 24.50

Sea Buckthorn Mousse: EUR 10.50

Price Range:

Food: EUR 11.00 – 68.00 (Dessert: EUR 6.50 – 35.00)

Beverages: EUR 6.00 – 11.00

Foursquare: Link

TripAdvisor: Link

Note: The place is a bit tricky, but it close to the central road as well as Kamppi Bus Station

-AW-

(Stockholm) Street Food – Nystekt Strömming

I want to share you on one of my place-to-visit if you want to have a trip to the capital town of Sweden, Stockholm.

As I mentioned for many times, fish is one ingredients that is abundant to find in Nordic country. But, the thing you have to know: The fishes are caught from Baltic Sea. Baltic Sea is known for its low salt content. So… yes, the fish is close to freshwater fish in term of flavor. One of the fish commodity you can find here is herring. You can smoke it, grill it, pickle it, or even serve it… as the infamous Swedish surströmming. But, this time… I’ll talk to you about Stekt Strömming (it’s Swedish of ‘fried herring’). The herring is filleted flesh to flesh with skin out, seasoned with fresh dill, and covered with breadcrumbs before fried in pan. Normally, you can eat it with mashed potato and vegetables.

Or you can put it into more awesome dishes! Like as served in here… in the market square in front of Slussen Metro Station, Stockholm.

Nystekt Stromming

The food truck: Nystekt Strömming

Nystekt Strömming (it’s Swedish for ‘freshly fried herring’) is a local food truck you can find in Slussen area in Stockholm. It’s known for its stekt strömming (obviously!) and its various ways to eat it!

NS - Fish (1)

The herring being fried in flat pan (click to enlarge).

NS - Fish (2)

And stored under heat lamp.

Then how do you like it to serve for you?

NS - Strommingrulle

Herring Roll (SE: Strömmingsrulle) is rolled stekt strömming inside lefse (Norwegian flat bread) with mashed potato, ‘creme fraiche’ salad (cabbage and carrot, mixed with creamy mayo), red onion, lettuce, alfalfa sprouts, leek, and chopped fresh parsley. This thing contains tons of carbos, so I must to say that you’ll be (normally) get full after you have one.

NS - Strommingburgare

Herring Burger (SE: Strömmingsburgare) is… well… as it name. Burger of stekt strömming with iceberg lettuce, ‘creme fraiche’ salad, red onion, and chopped fresh parsley. For everyone who love fish burger, throw those from your fast food chains… this is the real deal!

You can also eat it in ‘proper’ way! Here: Freshly fried herring with mashed potato (SE: Nystekt strömming med hemlagat potatismos)

NS - NS Med Hemlagat Potatismos (2)

Nordic version (with lingonberry jam, shaved raw carrots, and sliced beetroot)

NS - NS Med Hemlagat Potatismos (1)

My version (with sliced cucumber pickles, chopped iceberg lettuce, and dill mayonnaise)

In default, the meal has three pieces of strekt strömming with chopped parsley on top, mashed potato, and Swedish crispy bread (SE: knäckerbröd). They will ask you to choose three additional topping to add from this list:

  • Sliced pickled cucumber
  • Red onion (chopped)
  • ‘Creme fraiche’ salad
  • Iceberg lettuce (chopped)
  • Shaved carrots
  • Dill mayonnaise
  • Sliced beetroot
  • Remoulade (a French condiment, I think it’s aioli)
  • Garlic sauce
  • Mustard
  • Lingonberry jam

To let you know, this is best for main dish if you want to stay and stuff your stomach as the roll is for you if you want to be mobile.

Last but not least, you can buy this for light meal…

NS - Knackis

Knäckis is stekt strömming served on top of Swedish knäckerbröd, then topped with sliced pickled cucumber, chopped red onion, and chopped parsley. This can be eaten as light snack. You’ll enjoy the crispiness of the bread and herring and the freshness of the veggies.

The place can be easily recognisable if you go out from the Slussen Metro Station from the way where you go upstairs by the stairs, instead of the one in the end with escalator. Once you walk the stairs, you’ll see Pressbyrån (the convenient store) on your right near the exit. Go forward from the exit to the market square and you’ll see this food truck.

Special thanks to Demi (now in Copenhagen, Denmark for his Ph.D program) and Mirna (now in Uppsala, Sweden for her M.Sc program), my good friends, colleagues, and fellow alumni of School of Life Science and Technology, Bandung Institute of Technology (ITB) Indonesia who accompanied me for my Stockholm trip!

IMG_1041

NYSTEKT STRÖMMING

Sodermalmstorg 1, 11645 Stockholm, Sweden.

Opening hour: 10:00 AM – 08:00 PM

Price range: SEK 35.00-75.00

Price of selected dish:

  • Knäckis: SEK 35.00
  • Strömmingsburgare: SEK 55.00
  • Strömmingsrulle: SEK 75.00
  • Nystekt strömming med hemlagat potatismos: SEK 75.00
  • Water: SEK 0.00

Note:

  1. The opening hour above may change occasionally.
  2. The tables are not equipped with umbrellas, in case of raining, go to the side of the truck where the place is sheltered by the truck shady roof.
  3. The water is free of charge.
  4. Throw your food plates, utensils, and plastic glass in the available garbage bin before you left

Foursquare: Link

TripAdvisor: Link

-AW-

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