Joining with PKMT (Center of Traditional Food Studies) Gadjah Mada University gave me some amazing experiences. This organization focus in Indonesian Traditional Food and Cuisine. Conducting an Indonesian Food Festival is one of their activities. In 2010, there were Sate Festival, Soto Festival, Tumpeng Parade, and Traditional Packaging Parade in Yogyakarta held by PKMT.

Sate Festival


Sate is one of the Indonesian culinary products. Sate is meat roasted or grilled with spices and eaten while it warm together with peanut or soy sauce. From the whole country there are 40 types of sate, depending on the types of meat (lamb, goat, ox, rabbit, chicken, fish), meat form (sliced, minced, sliced and chopped) and variety of the spices and condiments. We demonstrated sate processing and inform the right way to cut meat and to cook it.

Soto Festival

Soto is Indonesian soup or some time called “one cup for dining” if we eat rice with soto. It consists of vegetables, shredded chicken or small sliced meat, in a spicy clear stocks. The varieties of veggies and meat types as well as the spices makes this Indonesian soup very rich in taste and contents. There are 24 kinds of soto from the whole country were documented.

“Tumpeng” Parade:

Tumpeng or rice cone like, can be made of common white rice, yellow rice or special spiced rice. This is the symbol of unity, holy, the greatness of God. It also says about the more we have in our minds, the little there are in the community. “Tumpeng” were set with many kinds of traditional Javanese Culinary product, vegetable, fruits, snacks, and selected flowers. The need for tumpeng in the ritual activity, made 17 kinds of tumpeng we have. Every ritual event has its own tumpeng or combination of those tumpeng. The greatness of the parade were shown in the following pictures.

Traditional Packaging Parade

The art of packaging, folding and art cutting with banana leaves were demonstrated to support the safe and environmental friendly packaging material for food and cooking. Now, banana leaves as packaging material almost forgotten by young generation.  We held a workshop to make many types of boxes, bowls and decorate of this leaves. In that workshop, we demonstrated how lovely to decorate our plate and place the food in that beautiful banana leaf container. All the events was successfully conducted and attended by not less than 500 students and surrounding campus community.