Keywords: Tteok, Indonesian and Korean Food, Sate Maranggi, Gulai Ayam Community service team hope that this activity will result in increased understanding and skill about how to make tteok with Indonesian flavours. Community service method used through skills training and online mentoring with El Shaddai Fellowship Gading Serpong as the participants. Community service team give a training to 30 participants. Community service team give a training to increase skill and capacity for businessman and give a training for people who have interested in culinary to develop and process tteok with Indonesian flavours which are sate maranggi and gulai ayam. Because of that, lecturer and student made a community service team to create a training how to make tteok with typical Indonesian flavours for El Shaddai Fellowship Gading Serpong that will be hosted with Universitas Pelita Harapan as a form of community service. It is expected that through this design, the younger generation will become more interested and proud of Indonesia's unique cuisine as one of the cultural heritage.Keywords: culinary icon illustration indonesia recipe book young generation.Įl Shaddai Fellowship Gading Serpong has desire to learn how to make Nusantara fusion food with tteok as the main ingredients, but they don’t know how to create Nusantara fusion food with tteok. The design is also equipped by supporting medias such as booklets, websites, social media accounts, and the medias neededfor book launching. The book is designed in a journal style to resemble a cooking record, with the incorporation of illustrations and photography. Some books that introduce 30 Indonesian culinary icons have been published, but to further enrich the literature, another book about 30 Indonesian culinary icons is designed with styles and visuals different from the previous ones. They have not admitted the Indonesian cuisine as their pride. Influenced by the modern lifestyle, the Indonesian younger generation is currently more interested in the culinary of foreign countries rather than the local one. This handbook will indirectly introduce the culinary of Indonesia more broadly, even internationally. The recipes of the 30 Indonesian culinary icons and their complicated cooking stages need to be documented into a handbook. In 2012 the Indonesian government, through the Ministry of Tourism and Creative Economy (Kemenparekraf), has launched 30 culinary icons that best represent Indonesia's best culinary assets. It is estimated that there are over 5,000 kinds of Indonesian dishes.
As a country with various cultural aspects, Indonesia inherits the most diverse traditional dishes.
Indonesia is an archipelago witha high diversity.
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