“Helmed by Rahung Nasution, also known as Koki Gadungan, the full course dinner managed to give the attendees better perspectives on how rich the spices in the Bataknese food.”

From October 18-30, a very fascinating exhibition that caught our eye was displayed during The Museum Week at Museum Nasional. Titled Jalur Rempah: The Untold Story, it detailed historical facts regarding the spice trade and how it led to the archipelago becoming one of the most popular trading hubs back in the days of yore.
Officially opened by the Minister of Education and Culture Anies Baswedan, it showcased stories regarding the spice trail that proved to be more important than the Silk Road.
In the installation area, well-preserved artefacts from the ancient kingdoms in Indonesia were exhibited, while each section had clued-up guides who were on hand to explain the objects and information on display from each era. Who knew that Barus in Tapanuli was the place where the spice trade in Indonesia began? We certainly didn’t.
Besides the exhibition, the history of Jalur Rempah was also presented through a series of seminars, discussions, and dinners that were themed Jamuan Negeri Rempah. Fortunately, I managed to attend two out of the three Jamuan Negeri Rempah banquets that were held.
Jamuan Negeri Rempah: Bedulang was held on October 21, which presented the very best of the cuisines from Bangka and Belitung. The proceedings began with Bedulang, while the traditional dishes that were served were those that are usually made during Eid al-Fitr and staple food including Martabak, Pempek Bangka, and more.
On October 24, Jamuan Negeri Rempah: Horja Mangupa-upa dished out the staple treats of Tapanuli, including Anyang, Naniura, Arsik Udang, and Saksang. Led by Rahung Nasution – famously known as the Koki Gadungan – the full-course dinner gave attendees a better perspective on the rich spices in the cuisine of the Batak people. One of the most memorable out of all was the Naniura. Made from raw fish marinated in assam jungga (similar to Kaffir lime), it showed identical characteristics to a Brazilian ceviche.
Exhibitions such as Jalur Rempah: The Untold Story are quite uncommon here, especially those that are presented in such a professional manner. Let’s hope that more informative events such as this will be organised in the future.