J-Lo Pandalungan Food Festival: a Taste of Jemberish Delights

JEMBER, BTNp.id: IN a vibrant tribute to Indonesia’s 79th Independence Day, Java Lotus (J-Lo) Hotel hosts the Pandalungan Food Festival, a month-long culinary extravaganza that promises to delight and dazzle. Java Lotus Hotel’s decision to host the Pandalungan Food Festival reflects a profound commitment to national celebration and local environmental support.

By partnering with the Arjasa Tourism Awareness Group (Pokdarwis) and the Tanoker Tourism Village, the festival aims to elevate local culinary potential and enhance the quality of human resources. This initiative invites hotel guests and Jember residents, particularly city dwellers, to deepen their appreciation for Jember’s rich cultural heritage.

Under the evocative theme “Jemberish,” the festival shines a spotlight on the culinary gems of Jember. The festival’s menu features beloved Pandalungan dishes like Pecel Pincuk, Nasi Langgi, and the lesser-known but equally enchanting Nasi Gudug from Arjasa, symbolizing the rich gastronomic tapestry of Jember’s 31 districts.

Nasi Gudug

While Pecel Pincuk and Nasi Langgi are familiar favorites, Nasi Gudug is a rare culinary treasure. General Manager Jeffrey Wibisono highlighted its special significance, noting that this dish is traditionally served only once a year during the month of Suro, according to Javanese customs. From 4 to 31 August, Nasi Gudug will grace the tables of Java Lotus Hotel daily.

Nasi Gudug’s distinctive flavour, derived from the “porpoh” leaf, sets it apart. This unique dish, akin to Jember’s traditional Rawon, features a striking yellow hue mixed with black pangium. The “porpoh” leaf adds a slightly bitter yet compelling taste that perfectly complements the savory broth, making it impossible to resist for the next order.

The Java Lotus Hotel Culinary Team describes the “porpoh” leaf as a vital ingredient, its essence blending seamlessly with rich spices and black cumin in the hearty “Jangan Gudug” or Gudug soup. The dish is further enhanced by succulent beef broth, long beans, and young jackfruit, accompanied by crispy fried Tempeh and fiery sambal, all crowned with crunchy crackers.

Beyond its culinary appeal, the ‘porpoh’ leaf, also known as daun gempol or gempol leaf (Nauclea orientalis), boasts herbal medicinal properties. Locally pronounced “kolpoh,” this versatile leaf is part of the Rubiaceae family, embodying Indonesia’s extraordinary botanical and cultural diversity.

For a mere IDR 100,000 nett per person, guests can savour an exquisite food and beverage F&B package at makanKoe Restaurant. This delectable offer, available from 6:00 AM to 2:00 PM WIB, allows diners to enjoy breakfast, brunch, or lunch without any minimum order requirement.

In addition to the main dishes, the festival offers alternatives like Corn Rice and Nasi Karak (karak rice). Rujak enthusiasts can indulge in authentic Madurese Petis (famous seasoning paste) with Rujak Dulit (Vegetables with nut sauce). The festival presents Terancam (traditional well-seasoned salad) Pandalungan, green bean curry, and fermented cassava (tape singkong) for those with a sweet tooth. The array of choices is simply overwhelming!

“And what’s a Jember festival without Wedang Cor?” mused Jeffrey.

“This traditional drink enjoyed in the elegant setting of our hotel, offers a truly unique experience, ” he encourages everyone to join the festivities with friends, family, and loved ones, ensuring memorable moments for all. ***