THINGS THAT YOU HAVE TO KNOW ABOUT INDONESIA
Indonesia is an exceptionally interesting country, due to its size, ethnic diversity and rich history.
Here are 10 things you probably didn’t know about Indonesia along with some ideas of what to see.
1. Indonesia is huge
Indonesia is a massive country. Flying from one end to the other, from North Sumatra to West Papua,takes over twelve hours of flying time.Indonesia is an archipelago of around 17,508 islands with a land area of 1,919,440 square kilometers. To put this into perspective, the UK has a land area of 244,820 square kilometers, while the US covers 9,629,091 square kilometers.
2. The equator divides it
The equator cuts straight across the middle of Indonesia, crossing Sumatra, Kalimantan, Sulawesiand various smaller islands. If you’re in the area, consider visiting the equator line for some cheesy, but irresistible photos.
3. 150 volcanoes
Situated on the Pacific Ring of Fire, Indonesia is home to numerous volcanoes, an estimated 150 volcanoes throughout the entire country. In general they are not a threat, and many volcanic areas make great tourist attractions likeMountBromo, East Java, or Tangkuban Perahu,West Java. There can, however, be eruptions and visitors should check whether it is safe before setting off to a volcanic area.
4. Vast tropical rainforests
Head away from the densely populated islands of Java and Bali to find vast areas of tropical rainforest, which support the world’s second highest level of biodiversity (after Brazil). Natural resources are abundant inIndonesia but the sustainable use of these is often blighted by problems with corruption and poverty. Guided treks are available in the jungles of Kalimantan andSumatra, among other islands.
5. 238 million people
Indonesiais the forth most populous country in the world with over 238 million people and the world’s largest Muslim population, though some areas have Hindu or Christian majorities. Java is the world’s most populous island.
6. Religion matters
Religion is important in Indonesia, where every citizen must officially subscribe to one of six recognized religions, regardless of their actual religious practices. Two individuals of different religions may not marry, unless they convert so that they share a religion.
7. Extremely culturally diverse
There are over 300 ethnic groups in Indonesia, each with their own customs and traditions. This makes Indonesia extremely culturally diverse. Why not watch some performing arts or buy some locally produced handicrafts while you’re there?
8. Bi- and multi-lingual
Indonesian (Bahasa Indonesia) is the national language of Indonesia, used in schools and other state-run enterprises, as well as in the media. However, Indonesiah as over 700 indigenous languages, meaning that many Indonesians are bilingual, speaking their indigenous language at home and Indonesian at work or school.
History and politics
9. Oldest remains
Fossilised remains of “Java man” or Homo erectus, have been found at sites across Java, suggesting thatthe area was inhabited two million to 500,000 years ago. You can see the fossils at Sangiran, near Surakarta in Central Java.
10. Independence Day
Indonesia, a republic with a president, has been independent since 1945. Independence Day is celebrated on 17th August every year, with flag-raising ceremonies, neighborhoods competitions and games for children. If you’re in Indonesia in August, find out what will be happening where you are staying.
40 of Indonesia’s best dishes
After CNNGo readers voted rendang the most delicious food in the world, we thought it was time to give Indonesia’s culinary credentials some time in the limelight.
Here we run through a mouth-watering array of broth-soaked noodles, fiery curries, banana-wrapped fish and vegetable salads with sweet peanut dressing. Most of the recommended restaurants are in Jakarta, a magnet for Indonesians from all over the archipelago, who naturally brought their cuisine with them.
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The king of condiments — a foodstuff all to itself.
While technically more of a condiment, the chili-based sauce known as sambal is a staple at all Indonesian tables.
Dishes are not complete unless they have a hearty dollop of the stuff, a combination of chilies, sharp fermented shrimp paste, tangy lime juice, sugar and salt all pounded up with mortar and pestle.
So beloved is sambal, some restaurants have made it their main attraction, with options that include young mango, mushroom and durian.
Try the sambal at Pedas Abis (Waroeng Spesial Sambal; Jl.RM.Said No.39 Solo) or fresh sambal mata at Le Seminyak (Pacific Place, level 5; +62 (0)21 5140 0610)
Most underrated part of great satay? The stick.
These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.
Whether it’s chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.
Other nations now lay claim to sate, but Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders.
Each vendor seeks distinction, but “sate madura” –- served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.
For legendary satay that dates to the 1950s, try Sate Ragusa (Jl. Veteran 1 No. 10) and cleanse the palate after with Ragusa’s signature spaghetti ice cream.
We’re not always sure what’s in it, but we’re always sure we’ll want more.
A favorite among students, this savory meatball noodle soup gained international fame when U.S. President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November.
It takes on many forms; meatballs –- springy or rubbery, the size of golf balls or bigger -– are made from chicken, beef, pork or some amorphous combination of them all. Sold mostly from pushcarts called kaki lima, bakso comes garnished with fried shallots, boiled egg and wontons.
For an authentic experience, grab a plastic stool near any sidewalk bakso stand or slurp away indoors at Bakso Lapangan Tembak Senayan, near Senayan City Mall.
Street comfort food.
This traditional meat soup comprises a broth and ingredients that vary across the archipelago.
Common street versions are made of a simple, clear soup flavored with chicken, goat or beef. In Jakarta, home of the indigenous Betawi, soto Betawi garners fame with its sweet, creamy, coconut-milk base.
Top it with crispy shallots and fried garlic, and as much or little sambal as your taste buds can take.
For stylish street food in air-conditioned bliss hit up Kafe Betawi (Jl. MH. Thamrin No. 1, Grand Indonesia; +62 (0)21 2358 0501). Or for an East Javanese version, try Soto Madura (Jl. Juanda No.16).
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If you think this one should be the top pick, you’re not alone.
5. Nasi goreng
Considered Indonesia’s national dish, this take on Asian fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar,pickled cucumber and carrots.
To add an element of fun to your dining experience, try nasi gila (literally :crazy rice”) and see how many different kinds of meat you can find buried among the grains –- yes, those are hot dog slices.
For a perfect oil-slicked entrée head to Menteng Plaza (Jl. HOS Cokroaminoto), where a gaggle of kaki limas and buskers provide entertainment.
A favorite mix of taste and healthy ingredients.
Literally “mix-mix,” the term gado-gado is often used to describe situations that are all mixed up -– Jakarta, for instance, is a gado-gado city.
As a food, however, it is one of Indonesia’s best-known dishes, essentially a vegetable salad bathed in the country’s classic peanut sauce.
At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.
Gado-gado gets sweeter as you travel eastward through Indonesia — but Jakartans swear by the cashew sauce at Gado-Gado Boplo (Jalan Panglima Polim 4; +62 (0)21 724 8334).
Because who doesn’t love rice topped with melinjo nut crackers?
7. Nasi uduk
A perennial favorite among native Betawi, the meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements.
It almost always includes fried chicken, boiled eggs and tempe(soybean cake) with anchovies and is topped with emping (melinjo nut crackers).
It’s cheap, fast and popular among lunchtime crowds.
Nearly four decades old and still going strong Nasi Uduk Babe Saman (Kebon Kacang 9; +62 (0)21 314 1842) packs in everyone from students to celebrities morning, noon and night.
Back off, Singapore. This one is ours.
8. Nasi padang
Singaporeans may say they can’t live without it, but nasi padang, named after its birth city in Sumatra, is 100 percent Indonesian.
Chose from among more than a dozen dishes — goopy curries with floating fish heads or rubbery cow’s feet — stacked up on your table. “It always looks sodead,” a friend once said.
Indeed, otak (brain) leaves little to the imagination. Chuck away the cutlery and dig in with your hands then wash the spice away with a sweet iced tea.
Try out any Sederhana or head for Garuda Nasi Padang; Jl. Gajah Mada, Medan, Sumatra.
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IFC could be a worthy rival for KFC.
9. Ayam goreng
The key to Indonesian fried chicken is the use of small village birds, whose freedom to run around the yard makes them tastier than the big chunks of meat at KFC.
Variations on that chain have cropped up across the country — rumor has it that Wong Solo was founded by a polygamist, so franchisees must have multiple wives.
For a famed old recipe try Ayam Goreng Nyona Suharti (Jl. Kapten Tendean No. 13; +62 (0)21 525 4595).
Carb load, Indonesian style.
10. Bakmie goreng
Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
The best are bakmie — pencil-thin and, in this case, fried with egg, meat and vegetables. Vendors add their own special spices for distinction, but the iconic Bakmie Gajah Mada garners a cult following.
More modern outlets now make noodles from spinach and beets.
Bakmie Gang Mangga (Jl. Kemurnian IV/0) gives diners an in to the cool hangouts in the old city, but only after 5 p.m. For an earlier version, try Bakmie GM on Jl. Sunda No.9 (+62 021 390 3018).
The greatest fruit stew in the world.
Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta. The sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing.
Other spices are thrown into the mix but teak leaves give it a brown coloring. Like nasi uduk, it is served with rice, boiled egg, chicken and crispy, fried beef skin.
Adem Ayem (Jl. Slamet Riyadi No. 342) in Solo is a landmark, and for good reason.
Dark soup. Colorful past.
A beef stew from East Java that goes heavy on the keluak nut to give it a nutty flavor and a deep, black color.
The soup base also mingles with garlic, shallots, ginger, turmeric and red chili to make it nice and spicy.
The most famous variant, Rawon Setan (literally Devil’s soup) is found in Surabaya (Jl. Embong Malang).
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The noble catfish knows no cultural boundaries.
13. Pecel lele
The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living — eyeballs and all.
Served with rice and red and green sambal, this is simple street fare that fills the belly, which may be why it’s a standout across Jakarta.
If you want to go native, head to Bakmie GM near Sarinah Mall and look for the “Pecel Lele” banner that shields diners from the street as they dig into the sweet, grilled meat.
A Ramadan necessity.
14. Opor ayam
Small diners, called warungs, now sell this traditional dish of braised chicken in coconut milk on a daily basis. Still, it remains a staple on tables around the end of Ramadan, when it’s served with packed rice cakes (ketupat).
A little like a mild, slightly chalky curry with less prep time required, it’s filled with Indonesia’s signature spices — garlic, ginger, cumin and coriander.
To see how mom makes it, check out Ibu Endang Warung (Jl. Cipete Raya opposite Epilogue).
In search of the perfect noodle dish? Stop here.
15. Mie ayam
For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken.
Chives and sambal add extra flavor — but if it’s done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Bakmie Orpha (Jl. Malaka II No. 25; +62(0)21 691 2450), a hole in the wall in west Jakarta, draws Ferrari-owning clientele for its deceivingly tasty mie and wontons.
He’ll look better in a few hours.
16. Babi guling
Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali.
The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.
See why people fly from Jakarta to scarf the crispy skinned pork at Warung Ibu Oka (Jl Suweta, Ubud), but be sure to get there before 3 p.m.
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Gulai comes in many styles. We prefer yellow.
Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available — though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.
For a tangy fish-head curry, try Pagi-Sore, a national franchise that hails from Sumatra (Jl. Pondok No. 143, Padang).
18. Bubur ayam
From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers.
Outside Java variations can include corn, cassava and fish, while a sweeter version — for those who prefer not to start their day with a blast of chili — is made with mung beans.
Bubur ayam is also popular in the wee hours of the morning. Join the late-night revelers at Bubur Ayam Mang Oyo, Jl. Sulanjana (near Gasibu), Bandung.
The best thing about rush hour.
Jakarta gridlock may be a blessing for the bakpao market.
Vendors often line busy roads during rush hour to offer these fluffy meat-filled buns to hungry passersby in need of a snack. Sweet offerings include chocolate and green bean, indicated by a colored dot on top.
No need to go in search of them, they’ll find you.
Old spice. Fresh taste.
20. Asinan sayur
When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve.
The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber. The krupuk cracker crunch comes from a yellow disc made with egg noodles.
Yaya has been serving up bowls of Asinan for 22 years outside the iconic Ragusa Ice Cream shop (Jl. Veteran 1No. 10.) He also makes a mean dried-squid salad called juhi.
You will eat your river weed and you will like it. Seriously.
21. Cah kangkung
Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird’s-eye chili and shrimp paste to take it from a poor man’s food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.
Try it along with gurame at Santika, Jl. Bendungan Hilir across from the market.
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You can get your tuna out of a can — or you can eat it the right way.
22. Pepes ikan
Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it’s coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.
Beautika (Jl. Hang Lekir No. 1; +62 (0)21 722 6683) does it best by dousing it in chili and placing pepper icons on the menu – the three-pepper maximum has serious attitude.
Douse it in vinegar, chili and sugar sauce, and it’ll get eaten.
According to lore, the name pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra.
Now a Palembang specialty, pempek or empek-empek comes in a variety of shapes and sizes.
The most famed, kapal selam, literally submarine, contains a chicken egg and is rumored to be the most nutritious form of the spongy dough balls, which are sprinkled with shrimp powder and served withcuka, a dark dipping sauce made from vinegar, chili and sugar.
Try Pempek Wak Ayah Lemak at Kebon Sirih, Palembang.
Never judge a perkadel by its cover.
So simple it’s often overlooked, Perkadel’s unassuming appearance belies its flavorful punch.
A distant relative of Dutch minced-meat frikandel, these croquettes are either potato based and filled with beef or made from corn (perkadel jagung).
In Bandung, crowds line up late night in seedy alleyways to snack on potato fritters made soft from frying in hot oil.
For a fluffier version filled with Balinese spices try Le Semenyak (Pacific Place, level 5; +62 (0)21 5140 0610).
You can make it without lard. But why bother?
Think of a spongy, thick crepe made with 10 times the lard and you’ll be somewhat close to imaging martabak.
The sweet version looks more like a pancake filled with gooey chocolate, peanuts or cheese, while the savory one is made from crispy pulled pastry like filo that is flattened in a wok as egg and minced meats are rapidly folded in.
Served with pickled cucumber and a sweet and sour vinegar.
Martabak Ayah; Jl TWK Mohd Daudsyah, Banda Aceh.
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From West Java with love — as well as melinjo, bilimbi and chayote.
26. Sayur asem
This clear, refreshing soup derived from tamarind pairs well with fried food since it’s stocked with vegetables and some of Indonesia’s most interesting ingredients: melinjo, bilimbi, chayote.
A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
Counterintuitively, this West Javanese dish is great at Warung Surabaya (Jl. DR. Abdul Rachman Saleh).
A little bit of Australia sometimes finds its way into the bowl.
27. Sop buntut
Revitalized by the chef at Hotel Borabodor in 1973 after a food and beverage staffer saw a government minister eating a bowl on the street, oxtail soup is loved by Indonesians from all classes.
The high-end version — now the domain of Indonesia’s diplomatic corps — uses imported Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles, lime and sambal.
For a less pretentious outlet, try Sop Buntut Bogor Café (Pacific Place Mall, level 5; +62 (0)21 5797 3238).
Not theatrical, but dramatic nonetheless.
Not to be confused with the theatrical drama of the same name that re-enacts Javanese legends, this Ketoprak is made from vermicelli, tofu, packed rice cake and bean sprouts.
It rounds out the quintet of pestle-and-mortar-based dishes that include gado-gado and pecel, and is a simple street dish that tastes mostly of peanuts and spice but is chockfull of carbohydrates.
Any street vendor will do, but to stave off a funny tummy try Gado-Gado Kartika (Jl. Pinang Emas III; +62 (0)21 750 8846).
If it’s red, you’ll eat it. Think about it.
29. Balado terong
The color of this dish is enough to set taste buds going.
Nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste (balacan), it calls for a substantial portion of rice to even out the fire-engine flavor.
Enjoy the low-light ambiance at Seribu Rasa (Jl. Haji Agus Salim 128; +62 (0)21 392 8892), which delights in the use of balacan.
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A crunchy start to the day.
30. Lontong sayur
Boiled for hours in coconut leaf casings,the glutinous packed rice cake known as lontong is one of the best vehicles for pairing with thick peanut sauces and curries.
It serves as the base for this savory morning favorite, a coconut-milk curry made with young papaya, soy-braised tofu and hard-boiled eggs.
Crushed up krupuk add a little crunch to get you going.
Pak Sule draws a crowd to his street stand outside the ANZ building on Jl. Gatot Subroto before 10 a.m.
Don’t try this at home.
Perhaps Padang’s most famed curry, rendang is not an everyday food since it takes time and skill to make.
Its secret is in the gravy, which wraps around the beef for hours until, ideally, it’s splendidly tender.
A dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations.
If you stop by Sederhana (Jl. Gandaria Tengah III No. 23; +62 (0)21 725 0172) for Padang, you can’t let this plate pass you by.
Reason number 467 to love tofu.
32. Tahu gerjrot
These clouds of golden, fried tofu look like little packages behind the windows of the boxes from which they are sold.
Tofu is a poor man’s snack, but that also makes it prevalent. Keep an eye out for the vendors who cart stacks of the fluffy fried tofufrom devices slung across their shoulders.
For a version steeped in sweet soy sauce and chili and served in a pestle and mortar, head to Menteng Plaza (Jl. HOS Cokrominoto).
Pairs well with Norway.
33. Sop kambing
If Indonesia ever got cold enough to necessitate a winter stew sop kambing would be even more popular.
A robust soup with a yellow broth full of celery, tomato, and great chunks of goat meat, this dish could make the Campbell’s soup man quiver. Be warned if you have high blood pressure since the dish will heat you up.
Ginger, lime leaf, candlenut and spring onion give it peppery smell that adds to its refreshingly earthy flavor.
Try Sop Kaki Kambing (Jl. Kendal) nestled in among a stretch of roadside eateries.
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For bicycle vendors, it’s bread and butter.
Think of it as Indonesia’s version of dim sum — traditional steamed fish dumplings known in China as shaomai.
A complete portion comes with a steamed potato, cabbage, egg, and bitter gourd, and is served with a boiled peanut sauce similar to gado-gado.
Perhaps Indonesia’s most ubiquitous traveling street food, the best way to dine on siomay is from a bicycle vendor, who carts his large steamer around on the back of his bike.
For the less health-inclined, an alternative to siomay is batagor, which is fried instead of steamed.
Siomay Pak Lili at Jl. Geger Kalong Girang, Bandung.
The best things in life are the simplest.
35. Ikan bakar
Grilled fish, plain and simple. But in a country with more than 17,000 islands, fish is bound to feature prominently.
While squid and prawns have a place in Indonesian cuisine, ikan bakar gets a far better showing for a fleshy texture that is great for dipping.
It is usually marinated in the typical trove of spices and served with a soy and chili-based sauce.
Try the gurame, a Sundanese star, at Ikan Bakar Cianjur (Jl. Cipete Raya No. 35; +62 (0)21 7590 0222).
The all-purpose papaya comes through again.
36. Daun papaya
Papaya is one of the fastest growing trees in Southeast Asia, and its bitter leaves are great for sautéing.
This dish is common in Manado, but regional variations have made it popular among the leaf-and-seed-eating crowd, a big bunch in Indonesia.
For a crisp version head to Bumbu Desa (Jl. Suryo No. 38; +62 (0)21 720 1244).
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So good, you’ll customize your forks for it.
Another famed fish cake from Palembang, otak-otak has a more charming appearance, since it’s wrapped in banana leaves before being grilled over charcoal.
Indigenous Sumatrans eat it with red chili mixed with fermented soy sauce, but in Jakarta it is served with Java’s ubiquitous peanut sauce.
Pick a few small parcels up from any bicycle vendor, or dine in style at Harum Manis (Jl. Mas Mansyur No. 26; +62 (0)21 5794 1727), where the delicate fish flavor goes down well with Indonesian-styled ice cream.
Tricky to prepare. Easy to eat.
38. Bebek goreng
Ducks are common companions to rice fields around Indonesia, but they can be difficult to prepare for consumption.
Too often fried duck comes as a mass of tiny bones and overly fried oily meat. That doesn’t make it any less worthy of the top 40, though.
At the dramatic Dapur Babah (Jl. Veteran no. 18-19, Jakarta; +62 (0)21 385 5653), duck comes marinated in galangal sauce and topped with shredded ginger.
For a less fussy version, check out Bebek Bengil (Jl. Hanoman, Bali; +62 (0)361 975 489).
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Fry it, and they will come.
Literally “fried foods,”gorengan are the most prolific snacks in all of Indonesia.
Street carts typically offer crispy golden nuggets of tempe, cassava and tofu, as well as fried bananas, sweet potatoes, vegetables fritters made from shredded carrot, cabbage and bean sprouts and fermented soybean cakes.
Stop by any kaki lima and walk away with an oil-stained news-wrapping topped with a handful of green chili.
The reason they invented “to go.”
If you had to name one food Indonesians couldn’t live without, it would have to be one that is easy to transport, since they’re often on the go.
That makes instant-noodle Indomie beloved by all. Sold at grocery stores, village mom and pop shops and even from the basket of bicycles, Indomie calls for nothing more than hot water and a packet of chemical-induced flavoring before it’s ready to fill one’s tummy.
Found: everywhere. Taste: unforgettable.
Some cultures / traditions unique to Indonesia
“Makepung”, The Balinese Buffalo Racing.
If Madura had bull racing, then Bali has Makepung. Two traditions are similar but not the same, but a unique spectacle that fresh and entertaining. which in Indonesian means romp, is a traditional buffalo race that has a long runway attached to the people of Bali, especially in Jembrana regency.
This tradition originally just game farmers conducted on the sidelines of plowing activity in the harvest season. At that time, they quickly clashing with spur buffalo tied to a cart and driven by a jockey.
The longer, original fraudulent activity is growing and many people have become increasingly attractive. Now, Makepung has become one of the most interesting cultural attractions and watched by tourists including foreign tourists. Not only that, buffalo racing competition program has become an annual event in Bali tourist and managed this profesionalSekarang, Makepung not only by the farmers alone.
Employees and employers of the city too much to be a participant and supporter. Moreover, in a great fight, Governors Cup for example, participants who attended Makepung could reach about 300 pairs of buffaloes or even more. Was a very festive atmosphere with the presence of the musicians jegog (Balinese gamelan made of bamboo) to enliven the atmosphere of the race.
Places are very dangerous that we used to know called Debus, Debus said that martial arts originated from the al Madad. The longer the martial arts grew, and grew up among the people in all the arts offerings as entertainment for the public.
The core of the show is still very strong movement or martial arts and the use of weapons. Debus arts offerings, many uses and focus on a person’s immunity against the offensive player sharp objects, and sort of sharp weapon is called the whistle.
This art grew and evolved since hundreds of years ago, along with the development of Islamic religion in Banten. At first this art has a function as the spread of religion, but the Dutch colonial period and during the reign of Sultan Agung Tirtayasa. This martial art is used to evoke the spirit of a fighter and the people who carried out the offerings against Dutch colonialism. Because at that time very unequal power, the Dutch have a very complete weapons and sophisticated.
Continue to urge fighters and folk offerings, the only weapons they have none other than martial arts heritage of the whistle.
Cow races Society Madura, East Java ( Karapan Sapi )
Karapan beef cow race is a race that originated from Madura, East Java, in the event the audience cattle races are not only treated cows and agility racing the jockey, but before the start of the owners usually do the ritual procession of cows accompanied disekelilingi grandstand musical blend seronen Madura typical music instrument making this celebration a more festive.
Length of the trajectory of the cow races between 180 to 200 meters, which can be reached within 14 to 18 seconds. Certainly a very fast pace beef cattle, besides shrewdness jockey bamboo is sometimes used to tread the jockey floating in the air due to the rapid speed of the beef cow.
To gain speed and increase the pace of the cattle jockey, base of the tail contained cows fitted with a belt full of sharp nails and flicked his whip jockey who was also given the sharp spines towards cow butt. Of course these cuts will make cows run faster, but also cause sores around the rump of a cow.
Distance winner difference sometimes very thin, even less is only 1 to 2 seconds. Dimadura Bull Race is a very unique show, in addition to have inherited this tradition from one generation to also maintained until now. These events serve as a tourism event in Indonesia, and not only local tourists from around the world who watched too many races
also called “Jump Rock”. This tradition comes from Nias Island, which lies to the west of Sumatra, precisely in Bawomataluo, on a hilltop in the District Fanayama, South Nias regency. This event is a cultural ritual as a symbol of youth maturity Nias. If a young man who is able to make the leap to perfection is considered an adult and mature physically. Because of the social rights and obligations as an adult can be executed. For example, entering the marriage to be a soldier and the village if there is a war or a conflict between the village with other villagers. Because now there is no war, then the stone jump only performed to welcome guests, and as a mainstay tourist island of Nias.
Long Ear Dayak traditions,
done with the ear piercing and wearing a single earring or earrings silver since childhood, ie since the age of one year. Then each year they add the fruit signifies they age. So we can determine a person’s age by counting the rings or silver earrings. Earring silver earrings or even used different styles earrings different shows status differences, such as the nobility has its own style earrings should not be worn by ordinary people. However with the passage of time, this tradition has been increasingly disappearing from the Dayak community, and today only a few who still have a long ears and generally the older generation.
is a purification ceremony performed for atma (soul) by the Hindu community in Bali. Perception that many interpret the word Ngaben beasal of the word “Beya” which means “Provisions”, and there are also some people who say beasal of the word “ngabu” (to ashes), and many other opinions. Something is definitely Ngaben is cremation ceremony to restore the ancestral spirits (who had died) to the place of origin, which is included in Pitra Yadnya (The ceremony is intended to ancestral spirits). A Rauh / Pinandita say humans have Bayu, Word, Eyelash, and after death Bayu, Word, Eyelash was restored to Brahma, Vishnu, Shiva.
Cut finger in Papua,
a tradition which is performed by a family member who died. The tradition is an expression of sadness that indicated a person who lost one of his family members. Some sources say there is a tradition of cutting a finger at this point has been virtually abandoned. Rarely do people these days because of the influence of religion began to develop around the central highlands of Papua. But we can still find a lot of the rest of the men and older women with fingers that have been cut off because of this tradition.
Here I conducted a list of the things that should show you that you have been living in Indonesia longer than you should!
1- You scream “Apa?!” (what?) when you don’t catch what was being said; even if it was said in English or your native language.
2- You shout “AWAS!” instead of “Watch out!” Face it, it is shorter and more fun to say!
3- You repeat words. “I’ll go walking walking…” – Indonesian language has many words that are repeated, and mean a different thing when repeated than when said once. At first, it starts by making fun of the whole thing, along with Google translate when it translates doubled words, and then it sticks!
4- You generally mix up Indonesian words with whatever second or third language you have tried to learn before, in my case that was Spanish! When I try to think in Spanish now, I make up Indo-Spanglish sentences composed of all three languages and don’t make any sense.
5- You say “yea” a lot. Even after your own words! For example “Makasih yea?” (Thank you yea?)…or if someone says something your reply is just “yea yea” and it is more than enough, it is even used instead of “you’re welcome” as a reply to “Thank you”
Indonesians are BIG on the “yea” culture. Tell them anything and they’ll reply “yea yea”, most of the times it means they did not understand what the heck you are talking about but are too shy to ask. Repeat what you said much slower and using simpler words is the key.
7- You totally believe that a 115 cc motorbike is faster than any car on the road.Which is, by the way, true with respect to Indonesian roads and traffic…
8- You take off your shoes outside the gate of anything. I generally never used to do this unless there is a sign asking for it; in Indonesia it is a must! Even students take off their shoes outside the classroom!
everyone takes off their shoes outside the doors!
9- You start loving motorbikes more and more, to the extent that you seriously think of buying one when you go back home. Come on, they are so good in traffic, big on saving gas and so easy to park anywhere!
10- You think it is totally fine to have fried rice for breakfast.
11- You know it is cheaper to eat a full meal including meat and/or chicken than buying cheese in a supermarket – if you find any!
12- If you travel between cities frequently, you start knowing your directions using the natural compass (direction of shadow) and mountains; after locating your destination on a map before starting your trip, of course!
13- If you don’t live in Bali or one of the cities that have many tourists/expats in them, you start screaming “Bulai” whenever you see a white person on the street!
14-You are used to saying any number with the word “thousand” at the end.(Check point 15 for further understanding.)
15- You know that one dollar is a lot of money! Heck it is 10,000 Rupiahs! It is a full meal in a local restaurant, with a drink! Multiply that by 10 (10 dollars, you lazy people) and you get a cheap private hotel room, with AC!
16- You stopped pronouncing the “SH” sound, and replaced it with “S.” Most Indonesians cannot pronounce “SH”, so a word like “Finish” is generally pronounced “Finis”…As with point 3, you start saying it just for fun and then it sticks!