Kamis, 27 Juni 2013

Definition and Types of Bank

Understanding bank according to Financial Accounting Standards (2002: 31) is as follows: "Banks are business entities that raise funds from the public in the form of credit and or other forms in order to improve the living standard of the people".
According to Law 10 RI tender number 1998 on the bank is a bank is a business entity which collects funds from the public in the form of savings and channel these funds back to the community in the form of credit or other forms in order to improve the lives of the people tafar.
From the description above can be explained that the Bank is peruahaan engaged in finance, banking business means always related financial problems. So it can be concluded that the banking business covers three main activities, namely:
1. Accumulating Fund
2. Channelling Funds
3. Giving Services Other Banks
Activity is to collect and distribute funds basic banking activities. While the activities menerikan other Bank services is a supporter of both the above activities.
Definition raise funds to raise funds for a principal banking activities. Sedangankan activity receiving services other Bank is a supporter of both the above activities.
Understanding is to collect funds or seek funds (money) by buying from the public to the shape demand deposits, savings and time deposits. Purchase of public funds is done by Bank by placing a variety of strategies that people want to invest their funds.
Write your understanding of other services that are complementary supporting services or banking activities. Services are provided primarily to support the activities of collecting and distributing funds, either directly related to savings and credit activities and indirectly.
Classification of the types of banks can be distinguished by:
a. Seen View of Functions
According to the Law no.14 of 1967 according to the type of banking functions consist of:
1. Commercial Banks
2. Development Bank
3. Savings bank
4. Bank Market
5. Village Bank
6. Village Office
7. Bank Employee
8. Other Bank
But after exiting the banking principal Act 7 of 1992 confirmed again with the release of RI law no.10 of 1998. the type of banking consists of:
1. Commercial Banks
2. Rural Bank (BPR)

b. In terms of status
1. Exchange Bank
The status of foreign bank or foreign bank is a bank that are able to carry out transactions abroad or dealing with foreign currencies as a whole.
2. Non-bank foreign exchange
Banks with non-foreign status is the Bank does not have permission to carry out foreign exchange transactions as a bank so it can not carry out transactions such as Bank denisa.

c. Views of how to determine the price
1. Conventional banks are based on the principle of
In the for-profit and pricing to its customers, the Bank based on the principle of using two conventional methods, namely:
1.1. Interest as set selling prices, both for deposit products such as checking, savings and time deposits.
1.2. For other bank services using conventional banks or apply a variety of costs in nominal or percentage of costs such as administration costs Provesi, rents, fees, and other expenses biay.

2. Bank based on Shariah principles
Pricing or profit for the bank based on Islamic principles are as follows:
2.1. Financing for results based on those principles (mudaraba)
2.2. Based on the principle of equity financing (musharakah)
2.3. The principle of buying and selling goods to make a profit (murabaha)
2.4. Lease financing of capital goods based on pure without selection (ijara)

2.5. With the choice of transfer of ownership of the leased goods by the Bank from the other party (ijara wa iqtina).

Top Considerations Credit Application

In lending to customers there are some considerations or principles of assessment administration with a view to providing confidence and to avoid things that are not desirable in the future when the credit can be given. To minimize the risk of lending to borrowers need to know the principles or considerations in the credit assessment.
According to Kashmir (2000:105-110) that needs to be considered is the principle 5C and 7P are:
a. Principle 7 P
1. Personality
Ie assess clients in terms of personality or behavior daily and his past. Personality also includes emotional attitudes, behaviors and customers in the face of a problem.
2. Party
Ie classifying customers into a particular classification or certain groups based on loyalty and equity characteristics. So that customers can be classified certain kegolongan and will get a different facility from the bank. That porpose to know customers in taking credit, including the type of loan desired customers.
3. Prospect
That is to assess the client's business in the future profitable or not, or in other words have a prospect or vice versa. If a credit facility funded without having prospects, not only banks but also the loss of customers.
4. Peyment
Is a measure of how customers repay loans that have been taken or of any source of funds for repayment.
5. Profitability
To analyze how the for-profit clients. Profitability is measured from whatever period will remain the same or will increase, if the additional credit to be obtained.
6. Pretection
The goal is to keep the business and get a guarantee of protection. Protection can be a guarantee or warranty of goods or insurance.

b. Principle 5 C
1. Character
A belief that, the nature or character of the people who will be given credit really can be trusted, it is reflected from the background work and a personal nature.
2. Capacity
The ability to see clients in the areas of business are attributed to its ability in understanding of government regulations. Similarly, the ability to run its business, including those owned. Will essentially look "ability" to repay outstanding loans.
3. Capital
To see if it's effective use of capital, seen from the financial statements (balance sheet income statement) by performing such measurements in terms of liquidity, solfabilitas, earnings, capital must also be seen from the source where the existing capital sajua this Sekang.
4. Colleteral
Given an assurance client that is physical Colan maupu non-physical. Guarantees should be through the amount of credit granted. Jamianan also be examined to absahannya, so if there is a problem, then the guarantee deposited will be used as soon as possible.
5. Condition

In assessing the credit should also be assessed the current economic conditions and future possibilities for the corresponding sectors respectively, as well as due to the business prospects of the sector are implemented. Assessment of business prospects financed field should really have good prospects, so the possibility of such credits bernasahkan relatively small.

Give Nutrition That Enough For Child Development

Nutrition is a process that organisms use food normally consumed through the process of digestion, absobsi, transport, storage, metabolism, and expenses substances are not used to sustain life, growth and Functions of normal organs, as well as generate energy. Is in need of nutrition for growing children - and the children are required to eat nutritious foods like four of five perfectly healthy food intake for the growth of brain, body, and muscles.
Vegetables commonly used as complementary foods while the fruit is only given as an adjunct after eating. Besides the most well both types of material is eaten fresh. Usually if vegetable processing is done repeatedly, especially with high heat, some vitamins are not working anymore. In children who have enough gear teeth, either when given raw carrots, fresh tomatoes without cooking, cucumber, long beans fresh and young, peppers, salad leaves, as well as various types of fruits between eating times. So that when meal time they no longer want to eat vegetables or fruits are met before. There is no harm if the provision inserted anakpun fruits that increase her appetite.
These nutritious ingredients are often overlooked by parents. Vegetables and fruits are given only as a distraction and not considered as an important food. So that the children become accustomed to eating even in some children to not like it. In fact, fruits and vegetables should be the main meal. Many of the benefits are: first to meet the needs of vitamins and minerals, both as a source of crude fiber, third prevent obesity (obesity, the fourth can be used to increase appetite by means of different colors and flavors of vegetables and fruits are.
Family environment is one of the factors that make it a habit to children. A regular eating habits in the family will form good habits for children. Breakfast habits and customs bring lunch. bring lunch habits is one example of a good habit. In this case parents often choose a shortcut seperrti give him pocket money instead of food, by reason of inadequate time to prepare lunch for school. In fact provision to school can be prepared earlier in the day, like making puddings, cakes or so. But should the content on school supplies such as food meets nutritional weight, rice and side dishes. If the child bored kids lunch menu changing into bread or pieces of fruit.
Provisions brought from home is very helpful at all, so that when it is used as a time to break open lunch together in the classroom. So most of the time not in sibukan again to look for snacks at break time, and for the rest of his time playing with his friends. So when lessons start is enough energy in the child - the child.
Trend bring lunch was sanggat help with typical children bring food box filled with bread, fruit and a carton of milk. It is seen from the children who attend school in the developed world who know the importance of health. , The majority of them bring food to school. But in Indonesia took with them quite worrying trend, as fewer children bring lunch from home, they prefer to buy snacks at school.

PaperLess

Paper is very close to the activity of writing. It can be said that a civilization begins with a paper, the paper uses related to its function as a medium for writing.
But besides the good effects of a sophistication there are adverse effects that may arise as environmental pollution from industrial wastes such as waste disposal. Examples of the use of paper in various activities such as school, office, or company that produces a lot of waste paper.
When examined using continuous paper can reduce the number of trees in the forest so that it would damage the environment on earth and have an impact on global warming. In a blog http://bungarumput.depsos.org (dowwnload dated 21-11-2001) by Prof. Dr.. Sudjarwadi (UGM), 1 ream of paper equivalent to 1 5-year-old trees. For every ton of pulp requires 4.6 cubic meters of timber, and 1 ton of pulp produced 1.2 tons of paper. 1 ha of plantation forests (acacia) can produce approximately 160 cubic meters of wood. If the annual production of 3 million tons of pulp, it requires 86,250 acres of forest.
The regeneration of acacia plants grow quite long, which is 6 years old, causing the pulp industry needs more forests to operate. Based on data from the Ministry of Forestry in 1997, the total production capacity of the timber industry in Indonesia is equivalent to 68 million m ^ 3 logs. The capacity is 3 times larger than the capacity of forests of Indonesia to produce sustainable wood. As a result, a lot of paper industry raw materials from natural forests, and compounded by not doing reforestation.
Habit of using excessive paper turns a bad impact on the environment, paper-based of trees that are beneficial for human life when its use is sometimes wasted on the world such as school habit of using paper sometimes wasted without maximizing the use of paper The. Such as canvas used to draw something, used as a medium to calculate manually, using paper only on one side, to throw a friend, until the media to share answers on tests and that is ultimately the papers just thrown into the garbage.
Entering today's technological era, which from time to time always making progress and sophistication, all the existing technology is designed to help facilitate the process of human labor in line with the concept of "Less Is More", this is the first time in print in a poem titled Andrea del Sarto in 1855 by Robert Browning, and then the phrase is often associated with a named architect and furniture designer Ludwig Mies Van Rohe, because of the simplicity of the style in every design, but still has meaning and significance of the maximum or broad.
            Less Is More which means anything that means more or fewer can be interpreted also something that is simple, if accumulated, the effects are great. Effectiveness and efficiency of the factors to be an emphasis.
Therefore there was counterposed a new idea called Paperless. An initial estimate Paperless idea created in a Business Week article in 1975. Ideas related to the concept of paperless Less Is More, which means anything that can weigh down a little more. The purpose of paperless itself is with a bit of paper usage means we help in environmental conservation that aims to preserve the ecosystem of the earth so that there awake.

Rabu, 19 Juni 2013

My basketball shoes

Talking about basketball definitely one thing that was not to stay, that shoe. Yes used shoes will surely be a pride to the wearer's own for one person is me. I am proud that every basketball shoes that I bought about 50% of the price of shoes it is my money.
The first time I played basketball when I was in junior high school grade 1 and brand of basketball shoes that I wear is the first time fila. Since I know I also know a lot of basketball brand basketball shoes, from the best quality, the best model to an existing shoe basketball player name.
I think the number 1 basketball shoes in terms of the model, convenience and price are Adidas, Nike, Converse, and1, reebok, league, piero, and fila. From a variety of brands basketball shoes that I mentioned above that I never use is nike, reebok, and piero. My favorite brand of basketball shoes are Converse, my reason is simple because the converse basketball shoes first used by NBA players (Basketball League is the most prestigious in the world).

Minggu, 16 Juni 2013


Glory Road is a 2006 American drama sports film directed by James Gartner, based on a true story surrounding the events leading to the 1966 NCAA Men's Division I Basketball Championship. Don Haskinsportrayed by Josh Lucas, head coach of Texas Western College, coached a team with an all-black starting lineup, a first in NCAA history. Glory Road explores racism, discrimination, and student athletics. Supporting actors Jon Voight and Derek Luke also star in principal roles.
The film was a co-production between the motion picture studios of Walt Disney Pictures, Jerry Bruckheimer Films, Texas Western Productions, and Glory Road Productions. It was commercially distributed by Buena Vista Pictures theatrically and by the Buena Vista Home Entertainment division for the video rental market. It premiered in theaters nationwide in the United States on January 13, 2006, grossing $42,938,449 in box office business. Glory Road was nominated for a number of awards including the Humanitas Prize; the film won the 2006 ESPY Award for Best Sports Movie.
The film presently holds a 56% score on Rotten Tomatoes and a rating of "mixed or average" from Metacritic.[2][3] On January 10, 2006, the original motion picture soundtrack was released by the Hollywood Records music label. The soundtrack was composed and orchestrated by musician Trevor Rabin. With its initial foray into the home media marketplace; the film's widescreen DVD edition, featuring theatrical trailers, extended interviews with players and colleagues of coach Haskins, and deleted scenes among other highlights, was released in the U.S. on June 6, 2006.

My opinion about this movie :
In this film the most we can emulate is that everyone has a chance to be a great player (basketball player), did not see from their families, their origin from which, their economic circumstances, even their skin.
If anyone serious about doing insha allah dreams and desires they will succeed.




Coach Carter is a 2005 American drama sports film directed by Thomas Carter. It is based on a true story of Richmond High School basketball coach Ken Carter portrayed by Samuel L. Jackson, who made headlines in 1999 for benching his undefeated high school basketball team due to poor academic results.[2][3][4] The story was conceived from a screenplay co-written by John Gatins and Mark Schwahn, who created the TV series One Tree Hill. The film also recycles a handful of plot devices from another television series, The White Shadow, which director Carter also co-starred in. The ensemble cast featuresRob Brown, Channing Tatum, Debbi Morgan, and musical entertainer Ashanti.
The film was a co-production between the motion picture studios of MTV Films and Tollin/Robbins Productions. Theatrically and for the home video rental market, it was commercially distributed by Paramount Pictures. Coach Carter explores professional ethics, academics and athletics.[5] On January 11, 2005, the original motion picture soundtrack was released by the Capitol Records music label. The film score was composed and orchestrated by musician Trevor Rabin
Coach Carter premiered in theaters nationwide in the United States on January 14, 2005 grossing $67,264,877 in domestic ticket receipts. The film took in an additional $9,404,929 in business through international release for a combined worldwide total of $76,669,806. Preceding its initial screening in cinemas, the film was generally met with positive critical reviews. With its initial foray into the home video marketplace; the widescreen DVD edition of the film featuring deleted scenes, a music video, and special features among other highlights, was released in the United States on June 21, 2005.


My opinion about this movie :


This movie gives a lot of lessons to amateur or college players, even the coaches also can mimic exercise program the show in this movie. enviable example of this film is;
For the players, if you guys are crazy about basketball once in a while you should not leave your academic subjects. because why, because the lessons you learned in school or in college it is essential knowledge for your future.
While for the coach, if a coach training program run well and give birth to a good player, it's not enough. a coach should memeperhatikan learning progress in school or in college, whether they have decreased or even vice versa. if it does not meet the standards for the learning value while all players should be stopped for exercise, tell them to focus first on the lesson until they get better value and meet assessment standards. That is one of the programs conducted by Coach Carter.


Traffic Jam


Congestion is one of the problems that you will face on the road than an accident.
I live in Depok, Jl. Raya Bogor residential Vila Pertiwi, in my area there are about 7 to 8 point jam. I think due to congestion in the area I live because:

1. Less orderly traffic motorists.
2. Current passing through the road has exceeded the capacity of the road.
3. There are roadworks.
4. Traffic light settings who can not see the low Tinggih traffic flow on the road.

Basic play basketball


Basketball is a sport played by two teams who each put the ball into the opponent kerangjang by hand. The basketball game was first introduced in the United States in 1891 In 1892 by prof. Naismith.
For the first time basketball coach must introduce a term in the game of basketball, including:

Dribble: bring the ball by bouncing to the ground.

Shot: shoot to the ring by throwing the ball. For good results, the direction of the ball should mementuk parabolic curve

Shot Clock: Time strike before the ball touches the ring. NBA: 24 seconds, 30 seconds FIBA

Rebound: take the ball bounce the shot that did not go

Block Shot: do block a shot against opponent

Steal: steal the ball from the opponent while dribbling

Intercept: stealing the ball from the opponent by cutting the opponent's passing

Passing: pass the ball to a teammate

Assist: give feedback to a teammate resulting in points

Foul: violation

Team Foul: the number of offenses in one team per round her. Will automatically be given to the opponent's free throw when it reaches 5

Foul Out: red card in the game of basketball, awarded after a player commits a foul 5 times

Free Throw: free shots due to violations committed by opposing players. Free throw is given if it is violated in a position to do the shot or have a team foul

Three Seconds Violation: Violations are given if a player is in the area of ​​free shots (key area) for 3 seconds

Ball Back / Back Court: Violation because the player who brought the ball back into the area after a pass through the middle of the line

Back Door: Strategies to attack the body by turning in the opposite direction to avoid the opponent's guard.

Pick and Roll: Strategies attack 2 by 1 person doing the block, blocking the movement of his opponent who keep carrying the ball, so it can run freely. After that person was spinning (roll) Man to man markingStrategi last 1 to 1

Zone Defense: Defense systems area, there are models 2-1-2, 1-2-2, 1-3-1, 2-3, 3 2Full press defense, Defense 1 against 1, starting from the opponent's defense line

Travelling / walking: Violation because the ball is not on the dribble, over 2 steps

Double: Violation because after stopping mend dribble, dribble again perform

Pulang Kampung (Mudik)


Pulang Kampung , that's usually done by the citizens of Indonesia as Idul Fitri arrived or what we known, 'mudik'. Travel long distances to be followed for hours by vehicle should be in good shape either personal vehicles or rental vehicles.
You can do a simple check without you bring to the workshop of which are:

• For Cars

1. Vehicle engine parts, namely see if any parts are wet due to seepage of oil, if any oil that drips should look for the source and change the damage done. Concerned, when the long journey, the engine oil will be reduced and the impact is more severe.
2. Next to the radiator. This is one important element in the vehicle. Functioning radiator to cool the engine, especially during long trips where the engine continues working.
3. Examination of the legs and tires. This is usually most easily felt, when cars need spooring or balancing, steering can be felt lopsided. Immediately do the inspection and fix if there is a shortage. The suspension is also ideally be examined, because it affects the comfort of the car.

• To Motor

1. Make sure the headlights - brake lights - lights seign - horn - tire pressure - front & Rear brake - steering handling - estrangement chain.
2. Check the spark plugs, ignition, batteries, this is the main cause of komogok'an sometimes fairly trivial but troublesome.
3. Wearing safety riding gear, helmets Full face (recomended) or half face, which certainly must have SNI. A thick jacket, if you can kind of touring jacket, shoes that cover the ankles, gloves, padded pants and a minimum thickness or type of fabric lefis.
4. For luggage must not forget to give a gift relatives at home. But it is better if it is excessive and the dangers to be taken in driving is better in the Leave to care services alone, though more secure.

• For Leased Vehicles
For this one was different from the two above and usually personal kendraan vehicles leased car.

1. The selection of car rental, car rental selection is also quite important for you to be renting a car. Be sure to choose a professional rental. The intention is to provide a car rental service car rental services are good and reliable.
2. The selection of vehicles, vehicle Pick as needed based on the number of passengers. For example, you going home with 6 people, of course you will choose a slightly larger car so that families feel comfortable during the trip. In addition, check the condition of the vehicle before you decide to rent a car.
3. Examination as a private car inspection

source:
1. m.okezone.com/read/2012/08/08/52/674915
2. yamaha-kaltim.co.id/tips-persiapan-mudik-dengan-motor /
3. ciricara.com/2012/08/15/tips-mudik-aman-dan-nyaman-dengan-mobil-sewaan /

Selasa, 04 Juni 2013

40 of Indonesia's best dishes Sambal, martabak, rendang: If you can read this list without drooling you’re doing better than us

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.
Also on CNNGo: World’s 50 most delicious foods

1. Sambal
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.

2. Satay
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.

3. Bakso
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.

4. Soto
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.

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.

6. Gado-gado
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.

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.

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 so dead,” 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.

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.

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.

11. Gudeg
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.

12. Rawon
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.

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.

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.

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.

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.

17. Gulai
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.

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.

19. Bakpao
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.

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.

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.

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.

23. Pempek
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 with cuka, a dark dipping sauce made from vinegar, chili and sugar.

24. Perkadel
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.

25. Martabak
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.

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.

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.

28. Ketoprak
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.

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.

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.

31. Rendang
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.

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 tofu from devices slung across their shoulders.

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.

34. Siomay
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.

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.

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.

37. Otak-otak
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.

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.

39. Gorengan
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.

40. Indomie
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.



Indonesian food

Indonesian food reflects the country's diverse cultures and traditions. In general, Indonesian food is rich in spices. The indigenous cooking techniques and ingredients have benefited from trade and influences originating in places as far away as India, China, the Middle East, and Europe.

  •   Regional dishes in Indonesia

Different regions in Indonesia offer different dishes. The Minangkabau region for instance, in West Sumatra, is represented all over the world for it's Padang style food (Padang is the capital city of West Sumatra). Padang style food is pretty spicy and in local restaurants it is being served by waiters who will put all of the earlier prepared dishes on your table and you only pay for the ones you have touched.

  • The rice table (rijsttafel)

Indonesia is well known for its cuisine. Especially the rice table, that was actually an invention of the Dutch, back in colonial times, is very well known. It consists of a lot of different dishes, a bit like a buffet. Most of you know fried rice (nasi goreng), satay (or sateh in bahasa Indonesia) and maybe some of the Indonesian soups (soto). But ofcourse there is a lot more to the Indonesian cuisine. Please check out our recipe section that will frequently be updated.

The famous and mouth watering Indonesian rice table (rijsttafel)

  • Rice is the staple Indonesian food

Rice is a staple food for the majority of Indonesians. It holds an important place in the country's culture. It shapes the landscape, is served in most meals, and drives the economy. Plain rice is known as nasi putih. Often, it is accompanied by a few protein and vegetable side dishes. Rice is also served as ketupat (rice steamed in woven packets of coconut leaves), brem (rice wine), and nasi goreng (fried rice).

  • Staple foods in other regions

In the eastern part of Indonesia, however, corn, sago, cassava, and sweet potatoes are more common. Sago is a powdery starch made from processed pith, the soft and spongy cells found inside the trunk of the Sago Palm (Metroxylon sago). Sago is usually cooked as pancake and eaten with fish and vegetable side dishes.

  • Fish

As its endless coastlines are strategically located between two oceans, the country enjoys an abundance of salt-water fish and seafood. Its many lakes and rivers too provide fresh-water fish. Not surprisingly, fish is major source of protein for the people of Indonesia. Fish is usually smoked, grilled, baked, or cooked.

  • Soy

Next to meat and fish, Indonesia's other main source of protein is soy. Soy-based dishes such as tahu (tofu) and tempe are very popular in Indonesia. In fact, tempe is an adaptation of tofu to the tropical climate of Indonesia. It is uniquely Indonesian. Tempe is made through a controlled fermentation process that binds soybean into a cake form. The fermented soybean holds more protein, dietary fiber, and vitamins than regular tofu. Tempe is usually prepared by cutting it into small pieces, soaking it in a salty sauce and then frying it to a golden brown. Cooked tempe can be eaten alone or accompanied with chili.

  • Sambal

Perhaps the most famous Indonesian condiment is called sambal. It is made from various spices including chili, shallots, garlic, and trasi (shrimp paste). It can be served either as a side dish or as a substitute for fresh chili. Sambal is often cooked with fish, vegetables, and meat. Some popular Indonesian sambal include sambal kacang, sambal bajak, sambal balado, sambal belacan, and sambal tomat.

  • Fruit


Fruit is also an important part of the Indonesian diet. Fruit is usually served fresh, made into dessert, jelly, or rujak (fruits mixed with savory sauce). Tropical fruits such as banana, papaya, coconut, pineapple, jackfruit, salak, and others are widely available throughout the islands. Seasonal fruits such as water melon, mangosteen, rambutan and durian are also available. Traditionally, the main meal is served at midday. Food that was cooked in the morning is set out all at once for the rest of the day. Members of the family then help themselves, serving with a spoon and eating with their right hands. Today, meals are eaten using modern utensils, usually a fork and a spoon. A soup or vegetable dish may be included in a meal. Sambal is often served with the food.