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Indonesia in Focus

Archive for the Food & Fruits of Indonesia Category

Rujak the Tapanuli Way - Mangarabar

November 2nd, 2007 | Username By Barrie | Comments No Comments »

Rujak (roujack) or rojhak is a sweet sour salad made from fruits and vegetables and is mostly eaten as a snack between meals throughout Indonesia. The fruit and vegetable variations are many. Some regions even have rujak in their array of ceremonial foods.

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Warung Mak Beng: Sanur, Bali

November 2nd, 2007 | Username By Barrie | Comments No Comments »

The 86-year-old Mak Beng, or Ketut Tjuki, is a living legend in the Balinese culinary world. She has inherited rare recipes for authentic Balinese dishes from her mother and mother-in-law. Since opening its doors in l941, the modest Warung Mak Beng has been one of the most popular places to eat in Sanur. Located near the Grand Bali Beach hotel, the eatery attracts a mixed crowd of foreigners and locals.

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Mekarsari Fruit Park: Bogor, West Java

November 1st, 2007 | Username By Barrie | Comments No Comments »

Mekarsari fruit park in Bogor is striving to restore its image as a recreational site, not just a place where visitors can pick and feast on fruits of their choice. “Most people seem to think they can get fruit out of season anytime they come here. It’s not exactly right. We are a fruit conservatory, not a fruit farm,” park public relations officer Catherina W. Day.

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A Taste of Ginger

October 14th, 2007 | Username By Barrie | Comments No Comments »

Ginger or stem ginger (Zingiber officinale) is a common spice worldwide. We see it in ginger cookies and ginger bread in America or in wedang jahe (a ginger drink) locally and finely sliced anywhere. Many a food historian is of the opinion that ginger is a native of tropical Asia where it has been cultivated for so long that its wild forebear — probably of India or Malaysia — no longer exists. From its original home in tropical temperatures it went to more temperate regions as gastronome and epicurean el supremo Suryatini N. Ganie explains.

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The History of Kue-Kue

October 13th, 2007 | Username By Barrie | Comments No Comments »

In Indonesia kue-kue, sweet or savory snacks, are a familiar sight, found everywhere from food markets to star-studded events and grand weddings. However, during colonial times, kue-kue were not considered appropriate food for well-heeled individuals and it appeared only in traditional circles.

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Matoa Fruit Harvest Fails: Papua

October 12th, 2007 | Username By Barrie | Comments No Comments »

mini-matao-fruit.jpgSilpa and her five-month-old baby girl Anna have been sitting at Sentani’s bus terminal corridor from 5 a.m., waiting for people to the buy six sacks of matoa fruit they brought their village in Jayapura regency, Papua. The 23-year-old woman said she was hopeful her sacks of matoa fruit, a fruit indigenous to Papua, would sell so well she would be able to buy new clothes and new kitchen utensils to replace the broken ones at her home in Genyem hamlet.

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Natural Thirst Quencher Discoverer

October 5th, 2007 | Username By Barrie | Comments No Comments »

mini-thirst-quencher.jpgWhile felling mangroves in coastal areas of East Java, Mochson, 42, the head and coordinator of the Farmers Mangrove Conservation Group in Wonorejo, Rungkut, Surabaya, hit on the idea of using mangroves as an economic commodity without damaging the plants. Felling and pruning damages around 450 hectares of mangroves every year in the Sidoarjo region, according to data from the Forest Regrowth Movement and the plantation section of the agricultural department of the Sidoarjo administration.

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Indonesia to Increase Arabica Coffee Production

October 3rd, 2007 | Username By Barrie | Comments No Comments »

The agriculture ministry would help farmers to increase the productivity of arabica coffee plants from 560 kg per hectare to become around 700-800 kg per hectare.

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Indonesians in Focus: Nurhasanah and Marlina

October 1st, 2007 | Username By Barrie | Comments No Comments »

mini-nurhasanah.jpgAsk any Jakarta resident and the chances are they will know what pempek Palembang is. It is a special delicacy from Palembang, South Sumatra, made from fish and sago. Considered an essential dish for Palembang people, pempek is known for its unique dark vinegary sauce and contrasting flavors. Like any other traditional dish across the country, pempek has become a commodity. Most likely tourists who visit Palembang will bring home pempek as a gift for their friends and family.

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Bayam: Indonesia

September 30th, 2007 | Username By Barrie | Comments No Comments »

Nearly everybody knows Popeye, the sailor famous for his biceps. But, mind you, the guy was never seen inside a gym like today’s machos. A daily diet of spinach famously kept the sailor strong, or so the story goes as gastronome and epicurean el supremo Suryatini N. Ganie writes.

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