Chefs set fried rice world record

Chefs set fried rice world record

By Yuli Tri Suwarni

BANDUNG (JP): Bandung has always attracted the attention of
domestic and foreign tourists, especially with its various
culinary offerings. The city's ambition to set a record within
the world of cuisine attracted thousands of people who flocked to
Gasibu square on Aug. 25. They wanted to witness a new world
record created by Bandung chefs in making 5,000 kilograms of
fried rice. The record was later also recognized by Indonesia's
Record Museum (MURI).

Forty five chefs of 19 star-rated hotels and 26 restaurant
chefs, members of the Bandung Chefs Association, collaborated to
craft new history in the capital of West Java. They were also
assisted by 90 cooks' assistants, who had been trained for only
two days, to cook the fried rice made from 2,001 kilograms of
rice.

The two-hour cooking process was eventually speeded up to only
35 minutes and when the chefs lifted their one-meter wooden
spatulas and shouted "Bandung! Bandung! Bandung!," they were
greeted warmly by spectators.

"It's beyond our expectation. The flames were very hot and
that really helped us to cook fast," said head of the chefs Deddy
Surachman.

Fried rice was chosen as it is the most popular item of cooked
food in the country and the most-ordered by hotel guests.
Although cooking fried rice was their daily job, in this
particular event, they found problems in preparing the food.

"We had to be very careful, otherwise we'd have failed to set
a record," remarked Deddy.

The idea of creating the record occurred when public transport
drivers went on strike in mid-June. Even though the strike only
affected Bandung, tourism businesspeople were afraid that it
would tarnish the city's image as a tourist resort.

"The purpose of the event was to improve the city's image,"
said Chairman of the Bandung Chefs Association, Sugiharta.

The event was also staged to commemorate Indonesia's 56th
Independence Day which fell on Aug. 17, but the city police only
allowed the event to take place after that day due to security
reasons.

Large size

Large-sized cooking devices were designed by stove craftsmen
and pansmiths from Cibuntu, Bandung, who worked for seven
consecutive days to make a giant pan measuring 1.8 meters wide by
17 meters long, eight round kettles with a one-meter diameter and
45 kerosene stoves; all the above figures represented the date of
Indonesia's Independence Day.

The figure 56 was symbolized by the 56 orphanages and old-age
institutions in the city to which the fried rice would be given
away, besides visitors.

The chefs cooked some 2,200 kg rice and mixed it with 450 kg
of minced chicken, 495 kg of eggs and 99 kg of cut meatballs that
were fried using 225 kg of cooking oil. The eggs had been fried
earlier.

Seasoning was made from 271 kg of readymade fried rice
flavoring, 19 kg of aromatics, 495 kg of sweetened soy sauce, 225
kg of shallots, 45 kg of garlic, 162 kg of leeks, 135 kg of red
chilis, plus 9 kg each of salt and white pepper. When the fried
rice was ready, 162 kg of fried shallots were strewn on top.

All measurements of the ingredients were witnessed by MURI
manager Paulus Pangka.

To determine the combination of fried rice ingredients that
would produce 50,000 portions, the chefs had had six weeks of
discussion beforehand.

"We had tryouts in 10 previous tests on a smaller scale. It
was rather hard to blend the chefs' ideas with different cooking
methods and styles," Deddy said.

All participating chefs had to undergo health tests and they
had to be free of lung and heart diseases and color blindness as
confirmed by doctors, said Rohendi of Savoy Homann hotel. They
didn't make special preparations but had a rehearsal only two
days prior to the event.

Delay

All chefs were ready from 7 a.m., an hour earlier than the
scheduled start time, but some invitees came late, causing a two-
hour delay of some prior ceremonial events, including a Sundanese
mask dance and Barongsai (dragon dance).

Three parachutists landing at the square handed over a one-
meter wooden spatula and a chef's costume to Sugiharta, followed
by a procession in which naturally derived fire from the Cijoged
estate in Kalijati, Subang, was escorted by 17 motorcyclists from
the Bandung BMW Club, 45 others motorbike riders and eight jeeps
of the local jeep club, also marking the same date.

West Java Legislative Assembly chairman Eka Santosa officially
initiated the event by lighting the stove. But unfortunately it
failed to burn, thereby requiring the makers to immediately make
repairs to all of them, while the large number of impatient
spectators pushed and broke open the 1.2-meter-high fence to get
a better view.

"We intentionally stopped by in Bandung on our way to Jakarta
to visit our family," said Mohammad Akib of Makassar, South
Sulawesi, who brought his family along. "We read in the
newspapers that Bandung would host the event and we decided to
witness it."

At the end of the cooking spree, Paulus symbolically presented
the museum's award to the 19 star-rated hotels that had
participated in the event.

The organizing committee later made a report in writing and
produced a video recording of the event to be delivered to the
committee of the Guinness Book of World Records so that it could
be included in the next edition.

Sugiharta said a fried rice-making record had never before
been established anywhere in the world. In October 2000, Waga-
waga restaurant in Australia listed a four-ton steamed rice-
making record.

"Let's hope this accomplishment will restore Bandung's
reputation, which was marred by riots in mid-June," Sugiharta
said.