{"id":1502,"date":"2015-03-04T02:40:56","date_gmt":"2015-03-04T02:40:56","guid":{"rendered":"http:\/\/ihtb.uc.ac.id\/?p=1502"},"modified":"2015-03-04T02:44:48","modified_gmt":"2015-03-04T02:44:48","slug":"roso-rojo-chef-hugo","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/htb\/roso-rojo-chef-hugo\/","title":{"rendered":"Chef Hugo dalam Roso Rojo, Rahasia Makanan Raja – Raja Majapahit"},"content":{"rendered":"
\"Chef<\/a>
Chef Hugo dalam Festival Roso Rojo<\/figcaption><\/figure>\n

Kekayaan kuliner khas kerajaan Majapahit rupanya telah menarik minat Chef Hugo, seorang Chef Selebriti dan pengajar di International Hospitality & Tourism Business Universitas Ciputra<\/span><\/strong>. Bahkan untuk mendapatkan resep rahasia para Raja Majapahit itu, Chef Hugo melakukan riset selama hampir setahun. Dia mengunjungi 13\u00a0 kota wilayah Kerajaan Majapahit di Jawa, antara lain Jogjakarta, Banten, Bangkalan, Rembang, Pati dan Banjar.<\/p>\n

Tidak hanya mencari tahu dari berbagai literatur, Chef Hugo juga mendatangi keturunan kerajaan untuk bertanya langsung mengenai resep dan meminta mereka mempraktikkan teknik memasak. Karena menurut Chef Hugo, memasak makanan raja tidak cukup hanya dengan mengetahui bumbunya, namun seorang juru masak juga harus mengetahui langkah memasak dan cara menghidangkannya.<\/p>\n

\"Weas
Weas Paripurna<\/figcaption><\/figure>\n

Dalam Festival Kuliner Roso Rojo<\/span><\/strong>, Chef Hugo menghidangkan masakan khas untuk para raja Majapahit, seperti weas paripurna<\/em>, srebet<\/em> (minuman jahe), jukut harsyan<\/em> (sup bebek), wajik, es kilang<\/em> (es tebu), hantiga mepindang<\/em> (telur masak pindang), sate lembat penawa sangan<\/em> dan ayem sangasanan<\/em> (ayam panggang).<\/p>\n

Weas paripurna sendiri merupakan kombinasi nasi hitam, merah, kuning dan putih yang peletakannya harus sesuai dengan arah mata angin. Nasi Putih diletakkan di sisi timur, nasi merah di sisi selatan, nasi kuning di sisi barat dan nasi hitam di sisi utara, sedangkan bagian tengah adalah nasi bernama brumbun yang merupakan campuran dari empat jenis nasi yang digunakan.<\/p>\n

Chef Hugo dalam ketertarikannya untuk mempelajari masakan khas Raja Majapahit adalah merupakan bentuk kepeduliannya untuk melestarikan dan merekonstruksi kembali kuliner Majapahit sehingga inovasinya juga dapat menjadi peluang bisnis.<\/p>\n","protected":false},"excerpt":{"rendered":"

Kekayaan kuliner khas kerajaan Majapahit rupanya telah menarik minat Chef Hugo, seorang Chef Selebriti dan pengajar di International Hospitality & Tourism Business Universitas Ciputra. Bahkan untuk mendapatkan resep rahasia para Raja Majapahit itu, Chef Hugo melakukan riset selama hampir setahun. Dia mengunjungi 13\u00a0 kota wilayah Kerajaan Majapahit di Jawa, antara lain Jogjakarta, Banten, Bangkalan, Rembang,…<\/p>\n","protected":false},"author":1,"featured_media":1504,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,5],"tags":[],"class_list":["post-1502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-achievements","category-latest-news"],"yoast_head":"\nChef Hugo dalam Roso Rojo, Rahasia Makanan Raja - Raja Majapahit - Hotel & Tourism Business Creative & Digital Tourism<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/htb\/roso-rojo-chef-hugo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Hugo dalam Roso Rojo, Rahasia Makanan Raja - Raja Majapahit - Hotel & Tourism Business Creative & Digital Tourism\" \/>\n<meta property=\"og:description\" content=\"Kekayaan kuliner khas kerajaan Majapahit rupanya telah menarik minat Chef Hugo, seorang Chef Selebriti dan pengajar di International Hospitality & Tourism Business Universitas Ciputra. 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