Lazada Indonesia

Indonesian Food & Bali Related News

Aussie men find eastern brides amid the patriarchal culture of Bali

IN 1998, as the riots that ­toppled dictator Suharto raged through Indonesia, ­Stuart Smith was holidaying on Bali. 

Strolling through Seminyak, the Melbourne man stopped at a gift shop where a girl called Made was working, earning money to send home to her family in a poor east Bali village. He was instantly besotted. She was 17, he was 37. “She was drop-dead gorgeous, the classical, old-school Balinese beauty. I made quite a few stops at that shop,” Smith, now 54, recalls. But she wouldn’t go out with him. When the property developer later moved to Bali to pursue business opportunities and for the lifestyle, he asked her again. Two years after they first met, Made finally consented to have dinner with him. 

On the first date, three of Made’s brothers turned up as chaperones and Smith was under strict instructions to have her home by 8.30pm. Thereafter it was a slow courtship, with some hiccups. When he invited her to his house, “she wouldn’t come in because I didn’t have a [Hindu] temple. I said, ‘All right, can you organise one for me?’ Which she did.” Fifteen years later, the temple still adjoins what is now their marital home. Smith is uncommitted to a faith; nevertheless, he embraces Balinese Hindu values and believes they have imbued their sons Shelby, 10, and Jet, 11, with a deep sense of morality. 

Made’s journey into western culture, including periods in Australia and extensive travel, has been a “steep learning curve”. She has felt the envy of other Indonesian women eyeing her ­lifestyle, her husband and her home. “It’s not an easy life, with all the differences,” Made, now 34, confides. Yet over time “we have become so much more understanding towards each other. Stuart has been here so long, speaks my language fluently and more importantly understands and respects the way of the Balinese. Our children have benefited from a cross culture [influence] and better schooling. They’re far more Australian than Balinese, which is fine with me.” 

Australians flock to Bali for many reasons and our love affair with the island has resulted in love affairs of the romantic kind. Some ­Australian men seem drawn irresistibly not only to local women but also to the country’s patriarchal ­sensibilities. If there’s a corner of the Earth where men can still be king, it’s here. 

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The Art of Deceptive Advertising: Quick Review of False & Misleading Tricks Used In Ads

If you drool over that gleaming pure honey flowing over steamy mashed potato you’ve seen on TV, hold your horses. You’re likely salivating over motor oil and freshly microwaved wet tampon placed behind the potato. These are some of the common techniques used by ad people to make products more visually tantalizing in advertisements. Other tricks include:

  • Use of hairspray to make fruits and vegetables appear fresh
  • Replacing actual ice cream with mashed potato for a more solid appearance
  • Putting antacids to create fizzle in soda

To show the disparity between ads and actual products, we’ve found an infographic that compares the fake shoot and real product of popular food, hotel and fashion brands. Alarmingly, the actual items look a lot different from their ads.

Sometimes the fake out is funny especially in hotels and resorts. For example, an ad shows an infinity pool using a low angle, but in truth, the pool is more like an oversized jacuzzi. You’ll find more hilarious if not annoying hotel ads in the infographic.

You’re also probably familiar with the extensive “photoshopping” of makeup or fashion models until they appear emaciated humans who barely resemble normal beings.

If you think these little trade tricks are harmless or at least irritating because you’ve been had, the American Medical Association thinks they have serious consequences. It believes these ads of unrealistic body images are linked to eating disorders and “other child and adolescent health problems.”

misleading advertisements

Review by Julia Trello -- Follow our Pinterest

Reposted by permission from Alex Hillsberg from Finances Online. (byms)

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Amanda Niode, Indonesia’s First Certified Culinary Travel Professional

Jakarta (June 5, 2014) -  The World Food Travel Association is pleased to announce its most recent Certified Culinary Travel Professional graduate, Amanda Niode from Indonesia.  

Amanda Niode is Chair of Omar Niode Foundation, a nonprofit organization in Indonesia working to raise awareness on the quality of education and human resources in the field of agriculture, food, and culinary arts.

The Certified Culinary Travel Professional program is the first and most comprehensive training and certification program for professionals in food and drink tourism. So far over 400 professionals from all over the world have graduated from the program.

Food Tourism is “The pursuit and enjoyment of unique and memorable food and drink experiences, both far and near, ” says Erik Wolf, the Executive Director of World Food Travel Association who is considered the go-to food tourism industry resource for media outlets that have included CNN, the BBC, the Wall Street Journal, Newsweek, Forbes, and many more.

The benefit of food tourism are more visitor arrivals, sales, and tax revenue; a new competitive advantage such as unique food and drink; increased community awareness about tourism in general and the area’s food and drink resources; and more media coverage.

Erik Wolf further explains: “As a requirement to graduate, Amanda Niode wrote a 45-page research paper - Gorontalo as a Food Tourism Destination. It is definitely one of the best papers ever submitted by one of our students. We are honored to count Amanda as one of our graduates.”

Food has been included in Indonesia’s sub-sector of the creative industry because of its strong connection to tourism. Both national and international tourists purchase local food when traveling in Indonesia. 

“I am delighted to be associated with culinary travel professionals at the World Food Travel Association and hope to extend the network to benefit food tourism destinations in Indonesia,” says Amanda Niode who is also the World Food Travel Association’s Ambassador for Indonesia.

About World Food Travel Association

The World Food Travel Association (WFTA) is the world’s largest organization of its kind and the leading authority about the food tourism industry. The WFTA makes food tourism ”EASI” with is programs in Education, Assessment, Strategy and Implementation”. Its mission is to help preserve and promote the world’s food cultures through travel. WFTA recently published Have Fork Will Travel: A Practical Handbook for Food & Drink Tourism Professionals. Visit for more information./p>

About Omar Niode Foundation

The Omar Niode Foundation is a nonprofit organization based in Jakarta, Indonesia working to raise awareness on the quality of education and human resources in the field of agriculture, food, and culinary arts. Some of the Foundation's programs include thesis scholarships, travel awards, books publication, seminars, and awareness campaigns. To date the Foundation has provided scholarships and awards for 50 (fifty) individuals. Visit for information and views on travel, agriculture, food and culinary writing.

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Disturbing Truth About How Big Food Companies Exploit Your Shopping Habits

A 2013 study by the U.S. consumer rights group, Food and Water Watch, examined the market share of 100 common grocery items and unearthed a disturbing trend: you’re actually down to 2-4 big companies when buying most grocery items. 

Top Grocery Brands Comparison: AB InBev, MillerCoors, Constellation Brands and Heineken Own 86% of the Beer Market

Created by finances online | Chris Sibbet | Follow our LinkedIn

This infographic was created to show how big food companies plan out their grocery domination in two directions. They either clutter their designated aisle with their own “competing” brands or they extend across other aisles to sell you other products.

Reposted by permission from Alex Hillsberg from Finances Online. (byms)

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Local Ice Cream Makers Take Greenpoint to the East (Greenpoint Gazette)

Note: This is another article on Van Leeuwen's "Selamat Pagi" restaurant in Brooklyn, with ties to their previous success on ice-cream business. Published on Greenpoint Gazette. It's a good point to highlight that Indonesian food is still less known in the neighbourhood where Selamat Pagi is located; since that's the case with many other cities in the world as well.

Apr 05, 2013

by Adam Janos (@AdamTJanos)

To most New Yorkers, the Indonesian island of Bali is synonymous with “far-flung paradise.” Over in that tropical Eden, rituals are performed daily at 11th Century temples overlooking turquoise bays while the ubiquitous din of gamelan music fills the air.

At Selamat Pagi, Greenpoint’s new Balinese restaurant, the gamelan is pre-recorded and isolated to the bathroom. In the dining area they pump the Smiths, a fitting accompaniment to a chic new eatery crafted around the minimalist bare-wood aesthetic that the neighborhood’s booming economy demands.

Few have experienced that boom firsthand the way Ben Van Leeuwen has; along with his brother Peter and wife Laura, Ben started selling ice cream out of a truck throughout the neighborhood in 2008. Now, a mere five years later, the trio have three store fronts – one in Greenpoint, one in the East Village, and one in Boerum Hill – and, with Selamat Pagi, a full-scale Indonesian restaurant.

Don’t be embarrassed if you’re not sure what Indonesian food is; most of us don’t. That’s because, in the wildly diverse melting pot that is New York, Indonesians are an underrepresented bunch, with approximately 7,000 currently living in New York. For a nation of 230 million (the fourth most populous in the world), that number is extremely low. That lack of Indonesian immigrants might explain why Selamat Pagi doesn’t have any actual Indonesians working in their kitchen. “I wish we had some Balinese people helping prepare our dishes,” admitted Ben. “None applied.”

To get a sense of what their menu tastes like, Van Leeuwen says that Thai food is a good reference point. However, unlike Thai cuisine, Indonesian food almost never uses fish sauce. Instead, the recipes usually use shrimp paste to add flavor to their curries and sauces, alongside loads of fresh turmeric, lemongrass, and galangal.

It’s also fair to say that the similarities stop at the taste buds. Diners should expect to pay a little extra for the exoticism of this Southeast Asian fare. The Beef Rendang, a West Sumatran curry stew, is priced at $17, although the meat is wonderfully tender with a sophisticated flavor. There’s also a wine menu full of acid-driven whites and subdued reds to help balance out the bold Eastern flavors, and a beer list sure to please diners willing to pay extra for an elite microbrew.

Still, it’s clear that a large part of what you pay for is the ambiance. Softly glowing candles line the bar, and there’s fresh tulip on each table. It’s a subtle nod to a far-off culture where flowers are a ritualized currency, a daily offering to a pantheon of gods Greenpointers might get to know.

It makes for a nice touch… even if they do keep the gamelan music locked up in the bathroom.


Selamat Pagi

152 Driggs Avenue

Tue-Sun 8am-11pm



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At Home (and Work) with Van Leeuwen's Laura O'Neill (Brooklyn Magazine)

Note: This article is about "Selamat Pagi" restaurant opening in Brooklyn late 2012 by Laura O'Neill, which serves Indonesian food, including Bali inspired dishes.


Originally from Australia, Laura O'Neill is one third of early food-truck phenomenon Van Leeuwen Ice Cream, which she founded in the spring of 2008 with Ben Van Leeuwen and his brother Pete—nearly five years later they have a fleet of six trucks and three brick-and-mortar outlets around Brooklyn and Manhattan. On top of that burgeoning artisanal empire, O'Neill has recently opened Indonesian restaurant Selamat Pagi in Greenpoint, to rave reviews. O'Neill was kind enough to let us snoop around and take some pics of the restaurant, and her nearby apartment...


How did you end up in Brooklyn? 

I met Ben Van Leeuwen in London and he twisted my arm. It's been five and a half years...


What's your favorite thing about your home? 

I love having a backyard, it lessons my pangs for Australia.


Your least favorite thing? 

Not having a bathroom window.


What are the three things you'd save first in a fire? (inanimate) 

A lace tablecloth that was my Nanna's, my love letters, and my painting of Bali.


What's your favorite room in your space? 

My bedroom. I love being able to look out at the pine trees from bed.


Favorite time of day at home? 

Early afternoon.

If you suddenly received a windfall of cash, what changes would you make to your space? 

Well, it's a rental so I wouldn't put too much cash in to it, but I'd make some kitchen and bathroom improvements for sure.


If you could move your house/block/neighborhood to another city, which one would it be, and why? 

Melbourne, that's home, but I am in LOVE with Greenpoint.


What's it like living so close to your place of work? 

I love it, I have a 27-second bike commute through a beautiful park each morning. I can also visit my pussy cat Gypsy at lunchtime.


What's the biggest difference between operating a food truck business and a brick-and-mortar restaurant? 

The differences are huge, both have their pros and cons but It's really nice to become a part of a neighborhood and the stores/restaurant will never get a flat tire.


What does Selamat Pagi mean? 

Good Morning in Indonesian


What's your favorite dish at Selamat Pagi? (and you have to pick) 

The Bali Egg Scramble: Turmeric Eggs, Spicy Sambal, Housemade Roti, Papaya with lime. I'm hooked.



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Islanders learn food storage (Fiji Times)


Note: Separated by a wide space of ocean, Fiji relates closely to Indonesia in its tropical season, vegetation, environment, and its island-based weather. It's no wonder that food preservation techniques practiced in Indonesia would fit for Fiji as well. 

FOURTEEN course participants on Taveuni have been learning Indonesian food preservation techniques and food therapy at the Marist Training Centre in Tutu, Wairiki.

The course is jointly organised by the Koronivia Research Station and the Indonesian Embassy.

Indonesian Ambassador Chandra Salim said the course objective was to teach participants Indonesian food preservation techniques and how food could be used as a form of healing therapy.

"Participants are learning methods of preserving food while still retaining all its nutrient levels in its preserved state," said Mr Salim. "Food that can be preserved for one to two days like pawpaw can be turned into a jam puree so that it can last for months and several other means of food preservation which the participants are learning.

"Participants are also learning modes of converting produce such as lemon, ginger and other plants with healing properties to produce healing for ailments."

Koronivia Research Station research director Mili Nawaikula said the workshop was a training of trainers workshop for participants to take back whatever they learnt and to train people back in their districts.

"This is an effort at diversifying meals at home for islanders supporting the Cakau Green project efforts on the island — it also supports the Ministry of Health's efforts to promote healthy lifestyles to combat non-communicable diseases," said Ms Nawaikula.



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Famous cuisines in unexpected places (FoxNews)

Note: This is an article from Fox News about Indonesian food in Amsterdam, The Netherlands. 

Famous cuisines in unexpected places

It doesn't take a world traveler to recognize that a country’s cuisine knows no boundaries. Thanks to globalization, a country’s cuisine can be found in the most unexpected of places, which upon closer inspection, may not be surprising after all.

The phenomenon of foreign cuisines relocating can be traced along the paths of migration — when the Portuguese came to Massachusetts to work on whale ships, they brought along their recipe for fish stew, and when the British Empire welcomed the people of India from the British colonies, curry houses sprouted up along the streets of London. What once was simply the food of an outsider community, however, is now an inseparable part of the cultural identity of these places.

So what does all this mean for the hungry traveler? For one, it expands the culinary possibilities in cities large and small. Excellent, authentic international cuisine can be found not only in major metropolises, but also in places where tourists less frequently go.

Can’t afford a trip to France or Spain to indulge in Basque cuisine? Then head to Boise, Idaho, where that food is flourishing. Hungering for the flavors of Havana? You don’t have to wait for the borders of Cuba to open, because there’s plenty of authentic Cuban food to be found in Tampa, Fla.

Instead of a cuisine culture clash, famous cuisine found in unexpected places also means that travelers should expect the unexpected when searching for an alternative to a country's native cuisine. You may find that it’s not pão de queijo but sushi that satisfies your snack craving in Brazil or maybe you're not longing for crusty baguettes when you part ways with Paris, but the dense and chewy Algerian bread called kesra.

Sometimes the greatest risk when traveling is venturing outside your expectations. Whether you go searching for a city’s international cuisine or stumble upon it, stay open to a place’s unexpected food offerings and you may find that your taste experiences become much richer than you could have imagined. H ere are 10 famous cuisines found in unexpected places.

Japanese Food in São Paolo

Sao Paolo, Brazil has the largest Japanese population outside of Japan, according to the Brazilian embassy with the first Japanese immigrants coming to work on Brazil’s coffee plantations. Besides being a showcase for the iconic architecture of Japanese-Brazilian Ruy Ohtake, Brazil’s largest city is a destination for Japanese cuisine.

Where to eat: Head straight for Liberdade, Sao Paolo’s Little Japan. Each Sunday the neighborhood is host to a Japanese market, Feira da Liberdade, where you can taste traditional Japanese dishes like yakitori (a barbeque kebab) or lamen, a type of ramen. Eat at Aska Lamen, one of the city’s best ramen houses, or for upscale sushi head to Jun Sakamoto.

Turkish Food in Berlin

Turkish guest workers immigrated to Germany in the 1960s and 1970s, and since then Berliners have embraced Turkish cuisine, with donor, or kebab, becoming just as pervasive as ‘wurst in Germany.

Where to eat: You can’t go to Berlin without eating donor kebab (rotating grilled spits of meat that are typically served wrapped in pita). There’s no shortage of stands on most street corners to fulfill cravings. Kreuzberg, Berlin’s Turkish neighborhood, is home to a weekly market where you can find traditional Turkish goods. Hasir Restaurant is a must, where in addition to donor you can try other traditional Turkish specialties.

Middle Eastern Food in Dearborn, Mich.

America’s largest population of Arab-Americans isn’t in a metropolitan capital, but in Deaborn, Mich. Lebanese, Syrian, Iraqis, and other Arabs came to Michigan to work in the auto industry. Today the city’s rich cultural heritage has made Dearborn a culinary landmark.

Where to eat: Traditional Middle Eastern plates can be found at Al-Ameer or La Pita. For Middle Eastern pastries head to Shatila. If you’re lucky enough to visit in the summer, you can try more delicacies at Dearborn’s annual Arab International Festival.

Indonesian Food in Amsterdam

Indonesia gained independence from the Dutch in 1945, but the colonial relationship has brought Indonesian culinary influence to the Dutch capital. If you can't get to Indonesia or you just want to save on airfare, Amsterdam is the next-best stop for Indonesian cuisine.

Where to eat: Go to Sama Sebo or Tempo Deoloe for rijstaffel, an Indonesian feast that consists of rice surrounded by sides. Restaurant Blauw serves specialties like shrimp crackers and pumpkin-coconut soup.

Algerian Food in Paris

While it should go unsaid that Paris is one of the world’s culinary capitals, you’d be amiss to not enjoy North African cuisine on a trip to the City of Lights. France hasn’t historically had the best of relationships with its Maghrebi immigrants, but there’s no arguing that the flavors of Algeria are a welcome alternative to heavy French fare.

Where to eat: Le Monde de Léa in Paris’ 18th arrondissement is a cozy café-restaurant where you can enjoy couscous along with live jazz. Hearty lamb tagines and couscous paired with Algerian wine can be found at Le Zerda Café. Forget macarons and baguettes, and head straight to La Bague de Kenza for Algerian pastries and kesra bread, an addictive flatbread.

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