Sumbawa honey has become national icon

ForestryMinister Zulkifli Hasan said white honey from Sumbawa island`s forests hasbecome the icon of Indonesian honey because of its exclusive taste and quality.

"Because of its uniqueness, white honey from Sumbawa has become a nationalicon," the minister said when launching Nusantara Honey Week I hereTuesday.

Held for the very first time, the opening of Nusantara Honey Week lasting untilJuly 17 was among other things marked by a honey drinking party participated inby 10,000 people, most of them students.

The manager of the Museum of Indonesian Records MURI) Sri Widayati who alsotook part in the honey drinking party said the event would be listed as a newrecord because of the number of people who participated.

The record established by the honey drinking party surpassed that of a BeePollen eating event organized by beekeepers in Lumbang sub district,Probolinggo district, East Java, on November 29, 2008, in which 1,004 peopletook part.

Zulkifli said all parties must continue publicizing the uniqueness of Sumbawawhite honey that has become the icon of Indonesian honey, so that more and moretourists would visit Sumbawa.

The promotions should among other things popularize the notion that one cannotbe considered to have visited West Nusa Tenggara if one has not returned homewith a bottle of Sumbawa honey.

"People should be made to want to visit West Nusa Tenggara to savorSumbawa`s distinctive honey, just like me who is also visiting West NusaTenggara to taste the icon of Indonesian honey," he said.

Zulkifli said, the launching of the National Honey Week was intended to promoteproduction of honey as a healthy food, as well as to make Sumbawa known as ahoney production center.

In addition, the week was also organized to strengthen the image of Sumbawahoney products and foster the national community`s pride in domestic products,as well as to encourage the creation of honey production centers in otherregions.

According to data compiled by the West Nusa Tenggara forestry office, theprovince`s honey production in 2010 reached 125 thousand tons. The main honeyproducer is the Sumbawa Forest Honey Network (JMHS). The 2010 production figuredoes not include honey extracted in Lombok island

Australian chefs turning Bali into a global food-lovers' favourite

In The 2½ years since former Sydneysider KathTownsend took on the executive chef role at luxury Ubud resort Maya, she haswitnessed a momentum that shows no signs of slowing.

''This season has been insane … and my first one was a record for Bali, despitethe global financial crisis in Australia,'' Townsend says. ''The high seasonused to start at the end of June; now it starts at the beginning, even in Ubud,and we're supposed to be the village, boutique area.''

Townsend has worked in Vietnam, Sri Lanka and the Maldives, and spent severalyears as Bill Granger's right-hand woman at Bills in Darlinghurst.

She says there has been an influx of Australian chefs in Bali. It can feel asif there are more award-winning foreign chefs and restaurateurs there now thanthere are surfers, at least in the busiest areas of Seminyak, Legian and Ubud.

Townsend reels off a few names: Stephen Moore, a former Rockpool guy at CocoonBeach Club in Kuta; and in Ubud, Nicolas Lazzaroni, a chef who made a name forhimself in Byron Bay and ''takes his food very seriously at Bridges''.

''The general managers here really like Aussie chefs,'' Townsend says. ''Theythink we have a 'give it a go' attitude. I've been employable in Asia becausethey tell me I'm not like some European chefs; I don't have the 'this is mykitchen, stay out' attitude. We get on with it.''

There are many theories about the flourishing dining scene. One highlights the''new'' money coming in from Jakarta, China, Russia and India. There is alsothe fact that Italians and the French have always loved Bali and, as economicwoes dog Europe, the island's value for money, great weather and exoticism makeit a perfect alternative.

Australian interest is also part of the picture: the number of Australiantourists choosing Bali for their holidays rose about 27 per cent (on theprevious year) and was nudging 350,000 in the first half of last year.

Asean Plus Culinary Festival at La Piazza

Bringan empty stomach and get ready to take notes, because Thailand’s Tom Yam Kung,the Philippines’ Tagalog steak, Japanese’s Takoyaki and sushi, Indonesian’s KerakTelor and Sate Ponorogo are among the delicious menus available at the ASEANPlus Culinary Festival at La Piazza shopping mall in Kelapa Gading, NorthJakarta.

The event not only features various foods from ASEAN countries, but also otherdelicacies from the bloc’s dialogue partners such as Japan, Pakistan and theEuropean Union.

Visitors can also meet a number of local and foreign chefs showcasing theirskills and sharing their knowledge to spice up the event.

“We love to attend culinary events because we like eating and cooking. We justtried takoyaki and the Philippine’s cake,” Noviana, a resident of Duren Sawitin East Jakarta, told The Jakarta Post on Saturday.

She eagerly strolled from one booth to another, trying various foods and winesand collecting brochures about cooking utensils while her mom quietly satlistening to a cooking demonstration by two Cambodian chefs in themulti-purpose hall.

The two chefs, Sopheak Pov and Kompheak Seng from Topaz Malis restaurant inPhnom Penh, flew from Cambodia to cook three original dishes — beef sour soupwith thnoung leaves, phrohok ktis chicken and amok fish.

The three-day event, which runs until Sunday, is held in conjunction withIndonesia serving as ASEAN chair this year. The Foreign Affairs Ministryappointed the Indonesian Chef Association (ICA) to conduct the event.

Live cooking demonstrations attracted the most people on Saturday. Chef YongkiGunawan generously shared his tips in making soft and juicy beef satays whilecracking jokes with the audience.

Previously at noon, celebrity chef Ragil Wibowo cooked giant bakpao (steamedchinese cakes with fillings) for visitors in the outdoor venue as a part ofMakan Besar (eating big portions), a culinary program on Trans 7 televisionchannel. Dozens of visitors swarmed for his chocolate, meat and chicken bakpaoright after he finished steaming them.

The culinary outdoor area, which has tropical nuance, is decorated withJavanese wooden gazebos, bamboo, batik and haystacks. There are 34 boothsfeaturing various delicacies. Some booths have ready-to-eat dishes, whileothers, such as the Penang restaurant, perform live cooking shows.

Many visitors lined up dutifully to buy German curly cakes at the EuropeanUnion stall. Yohan, a resident of Kelapa Gading, said that the sweet cake wasnice, but that the original he ate in Germany was better.

“Somehow, I felt a slightly different taste. Maybe there are some certaindifferent ingredients,” he said.

If you come to the venue in the blistering heat of the afternoon, therecommended beverage is Thai tea from Suan Thai, a Bangkok restaurant that isopen daily in Cideng, Central Jakarta. The sweet and fresh taste of thebeverage, which has similar color to carrot juice, will quench your thirst.

Batik's Living Heritage on Display in New Show

Batikis more than a mere textile. Its meanings and significance transcend itscolors, motifs and fabrics.

In Java, people traditionally wear certain batik designs to show their socialstature and power, or to communicate their best wishes for the future onimportant occasions such as coronations and weddings. For many people, batik ismore than just an item of clothing — it is intertwined with every aspect oftheir lives.

Batik also fosters relationships among people from different countries andcultural backgrounds. The latest exhibition at the National Gallery,“Indonesian Batik: A Living Heritage,” is evidence of how batik has broughttogether people from many different walks of life and bound them as lifelongfriends.

The exhibition offers an insight into batik’s history, its current developmentsand future possibilities.

More than 80 vintage batik pieces belonging to German and Indonesian collectorsare now on display at the gallery in Central Jakarta.

“Batik is a trademark of Indonesia,” Norbert Baas, Germany’s ambassador toIndonesia, said at the exhibition opening on Wednesday.

“Batik, with its rich colors, motifs and meanings, has always charmed visitorsto Indonesia. I think it has a lot of potential. I see a great future inbatik.”

The exhibition is part of Germany and Indonesia (Jerin), a series of culturalcelebrations to mark 60 years of diplomatic ties between the two countries.

Martin Krummeck, deputy managing director of the German-Indonesian Chamber ofIndustry and Commerce (Ekonid), is the coordinator of the exhibition.

“Batik is not only found in Yogyakarta and Solo, but everywhere in Indonesia,”he said. “Here we want to show you a glimpse into the huge range of batik andthe many different cultures that have influenced its styles, colors andmotifs.”

The “Indonesian Batik” exhibition will run at the National Gallery until Mondaybefore traveling to East Java.

“I think more people should come to this exhibition, where they can actuallylearn something, rather than going to the malls and spending a lot of money,”said Johannas, an exhibition visitor. “It’s a very informative andwell-executed exhibition.”

Tourism Ministry Looks to Rendang, Shopping to Boost Tourist Numbers

Two of Indonesia’s most-loveddishes — rendang (meat curry) and nasi goreng (fried rice) — are being toutedas the key to boosting tourism in the country, along with shopping.

According to survey data from the Ministry of Tourism, 51 percent of local andforeign tourists in Indonesia have two main objectives: bargain-hunting andsampling the country’s distinctive cuisine.

“For foreign tourists, the biggest source of spending is in the restaurant,”Marie Elka Pangestu, the newly appointed minister of tourism, said onWednesday. “Meanwhile, for local tourists, the biggest source of spending isshopping. We will focus on and intensify shopping and culinary tourism.”

Marie said the ministry would focus on promoting iconic Indonesian dishes suchas rendang, nasi goreng and the sweet glutinous rice drink known as cendol.

“Now we have to think about how to sell the concept,” Marie said. “We willdiscuss it.”

She also said the ministry was planning a push to promote shopping among localtourists, as many came to Java seeking a wider selection of brands andproducts.

Food-Stall Favorites in Jakarta's Chinatown

Glodok,Jakarta’s Chinatown, is full of surprises. Centered on Jalan Gajah Mada, it isone of Central Jakarta’s busiest commercial districts, bustling with markets,food stalls, restaurants and shopping centers, where you can find anything fromlive insects to pirated DVDs, cheap electronics, herbal medicines and shots ofcobra blood.

Shoppers here know what they want, and they know where to get it in the area’s hotand crowded marketplaces. But even seasoned shoppers in the busy streets ofGlodok need to put their feet up sometime and enjoy a cool drink or a lightsnack to keep them going.

Bordering Jakarta’s Kota Tua (Old Town), Glodok boasts some of the city’slongest-standing and most popular food stalls. Trying out these time-testedinstitutions is an essential element of the Glodok experience.

Cendol PIX, a food stall offering ice-cold jelly drinks, has been providingshoppers with a spot for respite and refreshment for 39 years. The PIX in thename stands for Petak IX, the old name for the area. Cendol is the Indonesianname for a kind of dessert usually made with coconut milk and filled with arange of bright and bubbly jelly pearls. Cendol PIX keeps things simple withtwo types of drinks on offer: es cendol , made with layers of shaved ice, andbubur kacang hijau , or sweet mung bean porridge.

Its specialty cendol comes with white, worm-like jelly pearls made of riceflour served with chilled coconut milk, shaved ice and a generous serving ofpalm sugar syrup drizzled over the lot.

While mung bean porridge is usually served warm in a bowl, here it is servedcold in a glass with shaved ice.

If sweet jelly drinks haven’t hit the spot, Gloria Alley, opposite the oldGloria Building, is the next stop for food stalls and cafes offering localdelicacies.

Not far from the main road, about a five-minute walk down the alley, you’llfind Bakmi Amoy, a little restaurant renowned for its mie ayam (chicken noodlesoup) and bakso goreng (fried meatballs).

Amoy is the name of the 60-year-old Chinese-Indonesian woman who has beenrunning the place since 1980.

But if it’s more of a Betawi dish you’re after, the best place to look is atiny blue stall at the end of Gloria Alley called Gado-Gado Direksi.

Owner Shinta Dewi said the name Direksi, or Directors, was suggested byofficials at Bank Eksim, now Bank Mandiri, who ate at the stall. The bankdirectors seem to have left their legacy not only in the stall’s name but alsoin its financial fortunes. Shinta’s daughter, Giok Lie, who now runs the stall,said she’s in no hurry to change the name. “It brings good luck,” she said.
The specialty on offer here is, of course, gado-gado , the traditionalIndonesian vegetable salad served with a generous helping of peanut saucedressing.

American author traces Rimbaud's mysterious Java journey

In1876 French poet Arthur Rimbaud joined the Dutch colonial army, sailed to theIndonesian island of Java and then deserted and fled into the jungle. No oneknows what happened next.

More than 130 years later, an American author followed in the Frenchman'sfootsteps to try and solve the mystery.

"It's like a Sherlock Holmes story," said Jamie James, alluding tothe detective work needed to trace where the enigmatic Rimbaud, who was born in1854 and died just before turning 37, wandered to.

Nearly 200 letters by the tortured poet, who described his process of attainingvisionary insights as "a long, involved and logical derangement of all thesenses," map out all -- or nearly all -- of his travels in Africa and theMiddle East.

But little detail has escaped Java island about what transpired in Indonesia,then a Dutch colony.

"It remains one of the most elusive enigmas among the many that constitutehis tumultuous life and is often overlooked outside Rimbaud circles,"James wrote in "Rimbaud in Java: The Lost Voyage," published lastyear.

"He never wrote anything about Java because he was a fugitive. He couldhave been arrested" by the Dutch for desertion, said the Texan, who haslived in Indonesia since 1999 and has been a Rimbaud enthusiast sincechildhood.

The only fact known about Rimbaud's eastern sojourn is that he embarked on June10, 1876, at age 21, for the Dutch East Indies, or modern-day Indonesia.

In a typically whimsical decision Rimbaud, who wrote the anti-militarist"The Sleeper in the Valley", embarked on the journey after signing upfor six years in the Dutch colonial army.

"It was the call of money and the Orient," said James, adding that300 florins were paid to all recruits, a small fortune at the time.

Rimbaud, he said, grabbed the opportunity to finally reach the East, which hadattracted him so much.

On July 22 he and hundreds of other recruits arrived in Jakarta, or what wasthen called Batavia, to join their garrison at Salatiga, a village in centralJava perched on the foothills of Merlabu, a dormant volcano.

In Java "The man with the wind at his heels" -- as fellow poet andfriend Paul Verlaine once described Rimbaud's wanderlust -- had never been thisfar from home.

Author of "The Drunken Boat," and a big fan of alcohol, Rimbaud musthave been overjoyed that gin was not only permitted but encouraged by the Dutchas a way of instilling bravery in soldiers.

"It's possible he kept a journal and it could turn up in a flea market inParis," he said.

"But no French poet has been subject to so much research, so chances ofdiscovery are slim.