my country

About Indonesia


Indonesia stands became a state on August 17, 1945 after independence from Dutch colonialism. Indonesia is the official name of Republic of Indonesia. The capital of Indonesia is Jakarta. However, in history, capital of Indonesia had moved to Yogyakarta (January 4, 1946-27 Desember 1949) and Bukit Tinggi (22 December 1948). Country's official language is Indonesian. Then, the Pancasila state ideology. Five were five and precepts are the basis. Thus, Pancasila is the Five Principles that became the main characteristic of the Republic of Indonesia. Flag of Indonesia consists of two red and white. Red symbolizes the courage and the white symbolizes purity.
Indonesia comes from the Greek word meaning indo 'India', and Nesos which means 'island'. So, Indonesia means 'islands of India'. The name Indonesia was first introduced by expert British ethnology, GR Logan, in 1850. In addition to the official name of Indonesia, is also frequently used other names such as the archipelago. This name derives from the Sanskrit language nusa 'island' and between 'related'. Thus, the archipelago means' the islands interlinked.
Geography
asia Indonesia south east is an archipelago with a length of 5120 km. The total area of ​​Indonesia is 1,919,440 km2. Until 2001, the islands of Indonesia amounted to 18 110. However, there are only five major islands that became the main islands, namely Sumatra, Java, Kalimantan, Sulawesi and Papua. Indonesia's capital, Jakarta, located on the island of Java. Though not large, Bali was more famous in the world than the other islands in Indonesia.
Being situated at the equator or equatorial, tropical climate in Indonesia adalh. The average temperature is 26.8 per year. Rainfall in almost all parts of Indonesia is quite high, ranging between 200 cm. There are only two seasons in Indonesia, namely summer (April to August) and rainy season (September-March).
Because large parts of Indonesia, the time in Indonesia is divided into three parts of time. Western Indonesian Time (WIB) (GMT +7) covering Sumatra, Java, and Borneo?? @ West. Central Indonesian Time (WITA) (GMT +8) covers the western part of Borneo that are not, Bali, Sulawesi and Nusa Tenggara. East Indonesia Time (WIT) (GMT +9) covers Maluku and Papua.
According to the data until the beginning of 2004, there are 32 provinces in Indonesia. Of the 32 provinces, there are 3 provinces that have a special category, namely the Special Capital Region (DKI) of Jakarta, Yogyakarta (DIY), and Nanggroe Aceh Darussalam (NAD). DKI Jakarta is the special province of the state capital. From the aspect of history, DIY is the special province as governor of this province is the title of King of Yogyakarta Sri Sultan Hamengku Bhuwono. Meanwhile, the NAD became a special province because of the history and Islamic law in the province.

 PopulationAccording to the estimate in July 2003, the population of Indonesia amounted to 234,893,453 people. The people who lived in Indonesia consists of hundreds of tribe or ethnicity. There are large ethnic and there is a small (To see a more complete ethnicity in Indonesia, please click here: ethnic in Indonesia). Ethnicity in Indonesia include Javanese, Sundanese, Madurese, Malay, Balinese, Minangkabau, Batak, Dayak, Bugis, and China. Because of the multiethnic state, the physical form of Indonesia vary by ethnicity.
Culture
Indonesia is a country that has a religion or religious tradition that is strong enough. There are five major religions in Indonesia, namely Islam, Catholicism, Protestantism, Hinduism, and Buddhism. In recent years, after 1998, Confucianism also began returning influence in Indonesia. Indonesian Culture also vary according to ethnicity. Culture includes many things, such as religious systems, law, architecture, medicine, food, and art.
http://maigo.sfc.keio.ac.jp/id/about_indonesia.html#top

 INDONESIAN SNACK FOOD

KOLAK

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.


SERABI


Serabi, surabi or called srabi is an Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes .






 LEMPER

Lemper (sometimes lemper ayam) is an Indonesian dish made of sticky rice filled with chicken, fish or abon (meat floss). The meat fillings is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf or tinfoil to make a packet ready for serving. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well.


LUPIS

Lupis (sometimes lopis) is a traditional food from Indonesia. It is a sweet cake made of glutinous rice topped with shredded coconut and a thick palm sugar syrup. It is often found in traditional markets throughout Indonesia. Usually eaten as a breakfast or side dish in the evening tea time, it can be sweetened further with shredded coconut topped with a thick palm sugar syrup.
Lupis commonly found in Javanese area, especially in the middle and eastern of Java

DODOL


Dodol is a toffee-like sweet food delicacy popular in Indonesia, Malaysia, Philippines especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao, Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular among the Roman Catholics from the west coastal Indian state of Goa. It is common fare on the streets of Zanzibar sold as halva. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8–9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. The dodol is completely cooked is when it is firm, and doesn't stick to your fingers when you touch it.
In muslim majority countries such as Indonesia and Malaysia, dodol is commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children. The town of Garut in West Java is the main production center of dodol in Indonesia. There are many flavours of dodol available including a durian flavor, which is called "lempuk" available in Asian food stores. In Malaysia, its is quite popular amongst the eastern states such Kelantan and Terengganu, while in Indonesia durian dodol is popular in Medan and other Sumatran cities.
Dodol has also made its way to some middle eastern countries including Iran, where it is very common and normally preferred by women. Though Dodol is proven to be fattening, it is used as a facemask and skin mask by some.


KUE CUBIT

Kue cubit is a common snack food in many Indonesian cities. It is a cake, around 4 centimetres (1.6 in) in diameter. It can be found around the school by street sellers. Kue cubit uses flour, baking powder, sugar and milk as their primary ingredients. The liquid dough is poured inside a steel plate with several small round basins so that it will form round shape when cooked, and poured with meises (chocolate granule) on top of it. The seller uses some kind of special hooked stick to take the cake off from the steel plate.
This cake is called kue "cubit" (Indonesian: pinch) because of its small bite size, to eat it one have to pinch it. Another varient is called kue "laba-laba" (Indonesian: spider) refer to its spider web-like form that created through pouring the liquid dough spreaded around the steel plate and still connected. This cake is related to Dutch poffertjes.

TAPAI

Tapai (ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese language) , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste^[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.^[1][2] Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.^[1][2] Tapai is also used to make alcoholic beverages.
http://en.wikipedia.org/wiki/Category:Indonesian_snack_foods

TIWUL

Are you feeling like you wanted to reminisce the past by eating tiwul? Pacitan is the right place. This food is very rare and it is almost impossible to find it in big cities right now. Tiwul used to be staple food for most of Indonesian, but it is getting unpopular as the time goes.
One place to get this food is Sari Laut Restaurant. Located in Pacitan - Solo Main Street, this restaurant provides rice, tiwul, and seafood. The most favorite combination is tiwul and coconut milk-cooked Shark. Wait a minute, Shark?? Okay, YogYES was a little in doubt whether trying it or not. But well, maybe this was the only time to taste this unique combination, wasn't it?
Tiwul is brownie food made from cassava flour. It is a little bit chewy, sweet, and not sticky so that you can feel the special texture. At first, cassava was dried into gaplek and then was milled until it turned into cassava flour. This flour was mixed with a little amount of water until it creates the texture. After that, tiwul was steamed for about an hour and Voila! It is ready to be served. Even though tiwul is low on protein, but it has glucose and rich of calorie, which make it as one of the best energy-source food.
In this restaurant, tiwul is served along with coconut milk-cooked shark. The shark was cut into pieces and then cooked in hot and spicy coconut milk. This gravy make makes tiwul softer and easier to be swallowed. Do not worry; you are not participating in the shark culling. This fish is not the real shark. It just has almost the same shape and appearance. You can add sambal terong (spicy eggplant), lalapan, and sambal mentah if you like. There are also many fried fishes as the side dishes. Hmm..., that taste is just unique and great. You can enjoy this food while enjoying the beautiful view of Teleng Ria Beach.
pacitan.yogyes.com/en/see-and-do/traditional-culinary/nasi-tiwul/

 KLEPON

Klepon (pronounced Klê-pon) is a traditional rice cake, popular in Indonesia and Malaysia (where it caled onde-onde). It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking. In other parts of Indonesia, such as in Sumatra and in neighboring Malaysia, klepon is called as onde-onde. While in Java onde-onde is refer to Chinese Jin deui, rice cake ball coated with sesame seeds filled with sweet greenbean paste. Although popular across Southeast Asia, klepon might be originated from Java.
Klepon, along with getuk and cenil usually eaten as morning or afternoon snacks. To eat klepon must be careful because freshly boiled one usually contains hot palm sugar liquid that will pop out in a bite.
A well known klepon comes from Pasuruan (East Java), sold in a box by small kiosk that make a long line on the roadside that connect Malang and Surabaya. They are also sold by seller that get on the Bus that goes to or from Malang / Surabaya.
In the 50's klepon was introduced by Indo immigrants to the Netherlands and is readily avalable in Dutch or Chinese Indonesian restaurants and supermarkets throughout the country.
http://en.wikipedia.org/wiki/Klepon

Situated in “old Surabaya”, this stately Dutch colonial style compound was built in 1858 and is now a preserved historical site.
Previously used as an orphanage managed by the Dutch, it was purchased in 1932 by Liem Seeng Tee, the founder of Sampoerna, with the intent of it being used as Sampoerna's first major cigarette production facility.
This complex consisted of a wide central auditorium, two smaller buildings in east wing and occidental and some wide barns with one floor behind central auditorium. The buildings that stay in both auditorium wings is then turned into family house, whereas big barns looks like a warehouse exploited for tobacco and clove processing, to catch, stick it and packing, printing office and finished goods processor.



Shop Museum in HoS offer is assorted souvenirs, such as; the miniature of stick equipment traditional cigarette, package, clove, books and shirt.
Kiosk
Kiosk in House of Sampoerna ready to supply you with various goods choices such as; cup, shirt, jacket, ashtray, hat, bag, etc. This goods suited for used for you also for a souvenir.


Cafe
With Art Deco touch, free creativity glint and the history, cafe offers an experience to dine unique. Ally original tin glass and teak panel carve that aged a century with modern design is cleanness. Multifarious occidental appetite dish and Asian drawn up to be special to gratify visitor appetite, even for they who a real critical to taste. At certain night, life music will accompany your diner.
Artistic Gallery
Dedicate with refer to exhibition of best Indonesia actor masterpiece and provide place to all cute young actor to perform their masterpiece. This Gallery presents certifiable masterpiece which only available to display and also to be sold.
 
Group Of Sampoerna Business
Sampoerna is build convergent at tobacco and clove business. This company is one of cigarette producer (tobacco and clove) most fast growing and the eldest in Indonesia, the fourth biggest cigarette market in the world.
Build in 1913; Sampoerna is the first Cigarette Company stepping into Jakarta stock exchange. Sampoerna have successfully developed its business for its cigarette to various regions outside Indonesia and do diversification inside the country, in distribution area and transportation, printing office and packaging and retail merchandising and grocery.
 http://www.eastjava.com/tourism/surabaya/house-of-sampoerna.html

Translated as The Red Bridge which located at North Surabaya, in whose surrounding is one the most savage fightings ever seen on Java. The battle of Surabaya began on 10th November 1945, less than three months after the proclamation of the Indonesian independence day which readed in Jakarta and it was right here that Brigadir General Mallaby from England was killed. Further down the red bridge is the china town which surrounding packed with buildings of typical chinesse architectural and construction. It is still the most crowded business and trade center.