When she left Indonesia to continue her studies abroad, Marinka never thought that her life would take a sharp turn – one that followed her lifelong passion for cooking. After graduating from Le Cordon Bleu Australia, she returned home with a new vision and is now known as a chef, entrepreneur, author and all-around food enthusiast. We took Marinka for a day of photoshoots and talked with her about her fantastic career.
– by Runi Indrani –
E: Can you tell us about your first introduction to the world of cooking and what made you fall in love with it?
A: I think it was because I was on a survival mode, back then I was studying in Sydney at the time, and then I had to cook for myself, and I found that I also love cooking for people, it started with that. The real reason I fell in love with cooking is because I liked to watch Jamie Oliver. I saw how amazing he was, the way he cooks, and it seems very easy for him to make everything, it inspired me.
E: Your educational background was in design. What made you changed your mind and brought you to culinary?
A: To be honest, I wanted to be a painter, I’m really into arts, back then I studied the history and everything. I was very young at the time, so I was still indecisive. I went into fashion for a while, but loving fashion and making something for fashion are totally different things, and the charm I find from the culinary world is really different – it’s just more friendly. I just find people who like to eat to be kinder, more passionate, more real. While I still love fashion, it’s just different and I feel more comfortable in the food scene.
E: What was the very first dish that you learned to make and can you tell us the story behind it?
A: When I was seven years old, I think I started to make bolu kukus. I was a kid, so baking is more sensible, you’d just mix stuff. Of course, it didn’t go well. It was just for fun, It wasn’t like MasterChef Junior these days where everyone is so ambitious. But I always loved to experiment, it wasn’t just about the food, I would just try something new.
E: Tell us about your cook book, and if you’ll ever make another one anytime soon?
A: Yes! Actually, before the pandemic, we were starting to make a new book. There was only one photo left that needed to be taken, but because of the pandemic, it was delayed, until now! But it’s okay, I’m taking my time. I’m doing another book that has nothing to do with food.
E: You have travelled all round the world. Do you have any unforgettable dining experiences that you can share with us?
A: Because I travel so much, sometimes I just don’t really remember some of it, it was like a blurry past. The most memorable atmosphere I can remember is when I was in Nihi resort in Sumba. I didn’t expect that the food in a secluded island would be great. I thought it would be mediocre, but the food was amazing! The atmosphere was just great, and I would eat there, everyday by the beautiful beach.
E: This may be cliché, but what is your all-time favourite food and who made it best?
A: To be honest, I’ve had so many things – with the gastronomic movement and all – that for me sometimes it’s not that exciting anymore. They’re all trying something new up to the point I want to go back to the classic things. I just want something authentic, something sunpretentious, a comfort food. On top of my head, the one that blew my mind was Suma in Jakarta, and I didn’t expect that to be that nice actually. It was one of the best in the city, a little bit different compared to the others. For everyday food, I can’t say I have any favourite. When I’m alone and I don’t want to fuss too much about what to eat, I like to go to Genki Sushi.
E: Following the previous question, do you have your go-to comfort food that you can make easily for a slow day at home?
A: I like a good sour dough, better yet if it’s gluten-free, with really good old beemster cheese from Holland, put mustard, rocket leaves and fig jam on it. So there’s a mix of saltiness and sweetness, and then you just grill it. That’s it. Make sure there’s a lot of cheese.
E: You’re experienced in being a judge in numerous cooking competitions. What do you think are the most important factors that can make a winning dish?
A: Taste. The look really helps, but sometimes looks can be deceiving. If it look great, but the taste is terrible, it would be a no from me. At the end of the day, it’s something you have to eat, it’s not fashion where you only observe or wear it, so if it doesn’t taste good, what’s the point? When you taste something unbelievably delicious, it’s like you’re transported somewhere else. That’s the point of a dish, right?
E: As a chef, do you still have any dream or goal that you wish to achieve?
A: As we get older, I have achieved some of my dreams and I’m grateful for it. What I wanted back then is different from what I want now. However, some of the things persist, such as I still want my healthy dry rub seasoning products, Indonesian in a Bottle, to be widely known, not just in Indonesia but around the world. I imagine it to be everywhere and Indonesian flavours can be recognised by the world through it.
E: Tell us something about yourself that not many people know.
A: I always carry a napkin everywhere I go. Many people get confused by that, but I need it for sleeping. This calms me down, so I always carry it from my adolescent days until now. I call it a cuddle.
BEBEK MADURA SAUS HITAM
created in collaboration with InterContinental Jakarta Pondok Indah Hotel & Residences
Ingredients
- 1kg deboned duck, minced (keep the skull for sauce)
- 3 limes, squeezed
- Foie gras
Ground spices
- 3tsp oil
- 25 cloves of shallot
- 10 cloves of garlic
- 20 curly red chillies
- 10 red bird’s eye chillies
- 7 burnt candlenuts
- 2 lemongrass sticks (only the inside white part)
- 10 kaffir lime leaves
- 2 galangals
- 2 gingers
- 1 turmeric, peeled and burnt
- 1tsp coriander seeds
- 1tbsp peppercorn seeds
Additional ingredients
- 1 bowl of tamarind water
- Salt
- Sugar
- Water
- Cooking oil
Black sauce espuma
- Gelatine
- Black ink sauce
- Duck stock
METHOD
- Clean the duck skin thoroughly and rub with lime juice, let it sit for 30 minutes. Pat dry with tissue paper.
- Sauté the ground spices with oil until fragrant, take a sufficient amount (about three to five tablespoons) to marinate the ground duck meat, mix well with tamarind water.
- Take the duck skin and stuff it with the marinated duck meat, then wrap tightly and tie securely. Also, coat the outside with the spices.
- Tie tightly around the part of the skin that has holes. Hang the duck to air dry slightly.
- Next, roast the duck in the oven until the skin is crispy.
- Collect the drippings for the oil and use for the black sauce.
- Heat oil, sauté duck bones and heads until browned, then put the sautéed mixture and the roasted duck in the oven, cook over low heat until darkened.
- Strain the sauce for espuma.
Exquisite Taste Volume 43
Rinrin Marinka
IG: @rinrinmarinka
