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may 14, 2016

Your weekly lifestyle supplement

www.thejakartapost.com

Textiles on Parade RECIPE FOR SUCCESS

IN TUNE

WANDERLUST

At Your Leisure

‘Spice Sisters’ Cook Up A Storm

krakatau reunion takes the stage

Under Bangka’s blue skies

Four-hand phenomena at the Fairmont

between the lines

2

Contents 03 05 06 08 10 11 12 14 16 18 21 22 23 24

VIEWPOINT Misguided decisions in the oil and gas industry looking good The best of local beauty brands SHORT STORY A Midnight Tale by Adeste Adipriyanti IN TUNE Krakatau Reunion back on stage in the spirit Behind the bar at your leisure JAAN’s Kirk Westaway in Jakarta fashion flair Ethnic textiles on the catwalk getting personal The “Spice Sisters” make Indonesia proud WANDERLUST On the road in Pangkalpinang image finder Mentawai’s tattoo tradition creatIVE SMARTS Designer Anne Avantie gets tech savvy trend dial Delectables for the traveler TASTEBUD Cooking up some klepon 20/20 Sophia Latjuba up close

Editorial and General Department Jl. Palmerah Barat 142-143, Jakarta 10270 PO Box 85, Palmerah Jakarta 11001 Phone. (62) (21) 5300476, 5300478, 5306970 Fax: (62) (21) 5350050, 5306971 Email: jktpost2@cbn.net.id and editorial@thejakartapost.com

Advertising contacts Ady P. Pamungkas Sales & Marketing Director ady.pamungkas@thejakartapost.com Faisal Ahmad Marketing Executive faisal@thejakartapost.com On The Cover: Models in Yogie Pratama Jakarta Fashion & Food Festival Photo Jerry Adiguna

may 14, 2016

By the way ...

Learning from the militant mommies

Not so long ago, cesareans adjusted to women’s schedules and needs were common in urban hospitals. Couples chose lucky dates, for instance, to ensure the child’s wellbeing, or a woman could request a bikini line instead of a vertical incision to ensure she was ready ASAP for the beach once she recuperated.

Such flexibilities drew frowns from conservatives on the matter of childbirth.

The back-to-nature wave in child delivery didn’t quite catch on here, for couples wanted to be “modern” to better guarantee the comfort of mommy and child, compared to the days of their mothers who had up to a dozen children, attended only by a dukun or traditional midwife.

But as dear daughter prepared for motherhood, pleasant surprises and a few shocks emerged.

“Mama, Rika isn’t wearing make-up at all, not even soap in the shower,” she said of one pregnant friend.

Whattt??! Then daughter also stopped wearing cosmetics during pregnancy — “Well, they contain lots of unnatural ingredients which could be harmful for the baby.”

Oh. So off she went to work after a mere hair brush.

I was brought up in the basic female standards of looking decent — powder and lipstick at least. Wearing a naked face on morning walks was only a recent decision

out of laziness.

Now as women are wearing false eyelashes just to work (meaning even longer ones at parties) pregnancy and baby nurturing turn these young mummies into militants, with technology and the World Wide Web at their finger tips — their weapons to face the health industry with their specialists and marketers of hospital services to infant milk and food. These weapons are also highly effective against nannies, in-laws and moms – backed up by more progressive hospitals.

So on day two of baby’s birth, GreatGrandma hovers and sighs around the infant as he had not gained breast milk.

“Just let the nurses give him milk powder.”

“No, I’ll manage,” says daughter. “Well just give him water.” “No, it’s OK.” The tolerated wait for babies to successfully breastfeed is two or three days before nurses weigh the baby who is still full of protein from inside the womb, we’re told. Then hospital staff toss responsibility to parents who decide whether he or she can be given the industrial stuff. As the government has finally become serious about prioritizing breast milk, fewer hospitals can get away with “letting mothers rest” and quietly feeding newborns milk powder as producers count grand profits.

Reality dawns, and I gape. Whaatt —

Baby’s supposed to fast? I don’t buy this.

But years ago I had also learned about the glands and brainwaves, which fascinating connections are disrupted once the breastfeeding mommy gets upset. So I shut up and refrain from stepping on beloved little old Great-granny.

Earlier, Sister came and together they figured out how to assemble and operate the new breast pumps — don’t look at me, girls.

As conversations get more sophisticated, better to ask less to avoid more sophisticated answers.

I think Daughter said, “Pasteurized milk is better and only a bit more expensive than UHT [whatever milk]”. Huh? “Well that’s because UHT is …whirrr…”.

Employers, spouses, new grandparents beware. Instead of our old compliance to either conventional workplace demands or stay home, these ladies are beginning to take it for granted that they continue careers with supportive conditions at home and at the office. Meaning lactation rooms to pump breast milk are as much as expected as the women’s restroom.

Bosses occasionally mumble old solutions to less fuss. “Let’s hire fewer women.”

Well, boss, from several batches of recruits, fewer men made it.

Horray for the militant mommies! Oh, I guess I’m the home support.

— Ati Nurbaiti

The elusive gift of persuasion INTERVIEWER: “And exactly how much leadership experience do you have?”

ME: “Does admin of a WhatsApp list count? Because I had 20 names on one before I accidentally deleted it.”

He wasn’t impressed by that or anything else I said. Some folks have the gift of the gab and some don’t.

Case in point: A handcuffed villain escaped from a police station and raced across town to another police station. He persuaded them that he had escaped from kidnappers, so police from station two released him, received his grateful thanks and let him go — just before police from station one arrived to re-arrest him.

This happened recently in Taiwan, I heard from reader Steve Hyde, who was impressed at the man’s cool-headed powers of persuasion.

My colleagues agreed.

“People like that should not be locked up, but retrained to do something else, like work in public relations,” said one, revealing herself to be an ingénue who doesn’t realize that PR spokespeople are fashioned from animated slime like orcs in The Lord of the Rings.

No: silver tongues should always be used by good guys, not the powers of darkness.

An example of that is a recent UK news item about a man whose shop was visited by a youth with used electronic appliances to sell.

The shopkeeper realized the stuff looked familiar but stayed cool and persuaded the seller to leave the goods with him for an hour “for examination”. He raced home to find his house burgled. The unsuspecting thief returned to the shop later to walk into the tender loving arms of the law.

Cool talkers can achieve great things.

People say the best salesman ever was a US guy called Joe Girard who sold 13,001 cars in a 15-year period. What was his secret?

He actually bought them all himself, cleverly hiding them in his garden. No, he didn’t, but that’s what I would have had to do. I knew I lacked persuasiveness when I was beaten in debates three times in a row by my daughter, who was 3 at the time.

Which is why I felt very sympathetic

when I read recently about a UK man who cannot be even slightly sneaky with words — because he has a bionic heart valve which produces an audible tick-tick-tick sound, like a lie-detector.

WIFE: Did you remember it’s our wedding anniversary today?

HUSBAND: Tick. Tick. Tick. Of course I did, honey! Tickticktickticktickticktick.

Poor guy. Wait. A female colleague reading over my shoulder comments: “There’s a much easier way to tell if men are lying. Just see if their lips are moving.”

Not that she has issues.

I know one way of making an impression on people around you without saying a word.

When the barista at the coffee shop asks for your name, slide over a piece of paper with “Voldemort” on it. Your coffee will be announced as belonging to “He who cannot be named”, catching the attention of everyone around.

Note: This works best if you are have a striking appearance, for example if you are a tall, bald immortal with no nose, or a piece of animated slime. They are a lot of them around. — Nury Vittachi Send comments and ideas via the author’s Facebook page.

view point

may 14, 2016

3

Government needs to wake up to harsh realities in oil, gas industry

F

irst, the blunt facts: None of the eight oil and gas blocks offered last year by the regulatory body SKKMigas were taken up by contractors. The number of drilled exploratory wells fell to 52 last year from 83 in 2014 and an average 104 between 2011 and 2013.

National oil production has fallen from as high as 1.25 million barrels per day (bpd) in 2001 to below 820,000 bpd now.

The success ratio of oil explorations has fallen to as low as 15 percent from 20 percent in 2014 and almost 70 percent in 2011-2013. International oil prices continue to hover below US$40/barrel, as against $95 in 2014.

These harsh realities should have rudely jolted the government to act quickly and firmly to improve the investment climate in the petroleum industry in order to woo new investment.

But the government instead continues to behave and act as if it is only Indonesia that has sedimentary basins with large reserves and geological prospects.

Take it or leave it: That is the way the government has treated oil companies that have taken big risks.

The latest grave mistake was President Joko “Jokowi” Widodo’s “verbal” decision last month that Inpex-Shell should change their plan of development in the huge Masela/Abadi gas field in Maluku from an offshore to an onshore liquefaction plant.

This misguided decision could delay the development of the huge gas reserves (10.7 trillion cubic feet) by more than five years to 2030. This was the first oil or gas project for which the approval had to go directly to the President, instead of being appraised and approved only by the SKKMigas and the energy and mineral resources minister.

After several years of uncertainty, the government finally decided last year not to renew the production-sharing contract between Total Indonesie of France and Japan’s Inpex for the Mahakam gas block in East Kalimantan, the country’s largest producer, which will end in 2017.

The concession was instead awarded to state-owned oil and gas company Pertamina under a decision that smacks of nationalist sentiment. The uncertainty surrounding the mechanism and procedures for the extension of production sharing contracts will haunt 19 other contracts set to expire between 2015 and 2018.

These concessions account for 30 percent of the national oil output. Over

Vincent Lingga Jakarta

the next 10 years, PSCs accounting for 80 percent of oil production will expire. The government’s management of contract extensions will be a benchmark for attracting future investment in both exploration and development. The uncertainty over contract extensions could put further pressure on output and investment plans made by companies operating in Indonesia.

Hence, the government should enact a firm regulation on clearcut rules and procedures for contract extension or renewal.

If the government does

not act quickly and firmly to woo new investments in hydrocarbon prospecting, according to the Indonesian Petroleum Association (IPA), Indonesia will become a net energy importer by 2019.

IPA estimates Indonesian energy demand at 6.1 million barrels of oil equivalent per day (B0EPD) in 2019, while domestic production (oil, gas and coal) will only be 6.04 million BOEPD. The energy deficit may reach 2.4 million BOEPD in 2022.

Most oil executives and hydrocarbon analysts agree that Indonesia still has many basins with large reserves.

But most of the country’s oil and natural gas fields are already quite mature and have reached their production peaks, and without new proven reserves Indonesia could see the last drop of its own oil.

This indicates only one thing: The volume of proven reserves has not increased as fast as consumption growth as a result of an acute lack of investment in exploration.

Only by increasing proven oil and gas reserves will Indonesia be able to make its production sustainable and sufficient to meet its steadily rising consumption along with the constant expansion of its economy.

But the only way to increase proven hydrocarbon reserves is to increase investment in exploration. The

other paradox is that there seems to be a mounting resource nationalism among politicians and even many energy analysts, suggesting the reduction of foreign oil companies’ dominance in the hydrocarbon industry.

But every time the government puts new oil blocks on open tenders, very few national companies are interested in bidding, given the high risks and the highcapital and high-technology nature of investment in the upstream oil industry.

The hydrocarbon industry requires an ever better investment climate, as most of the undiscovered, prospective basins are located in frontier, eastern areas.

The eastern region of the country has potentially big reserves that are not proven yet, but their prospecting requires sophisticated technology and huge investment, estimated at 10 times as large as those in Java and Sumatra, thereby involving bigger risks.

IPA has often cited rising concerns of uncertainty surrounding cost-recovery legislation, corruption, interference by government agencies and the general regulatory structure of the upstream and downstream oil and gas industry.

Legal and regulatory uncertainty and inefficient bureaucracy are especially inimical to investors in the upstream segment of the hydrocarbon industry — exploration and mining — as this business involves high risks and requires big capital.

Cost recovery — the mechanism in the PSC (production sharing contract) that allows contractors to recover their investment in exploration, development and production — has always been a highly contentious issue.

Given the slim chance that a dollar spent on exploration will turn into a commercial venture, most banks shun lending to explorations. Hence we need foreign oil firms willing to risk their own money.

However, as veteran oil executive Tengku Nathan Machmud observed recently, these companies now feel frustrated that they are no longer welcome as their contracts are not being extended and that their complaints about heavy-handed micro management are not being heeded and they are increasingly concerned about the negative attitudes and overtones in the media against the oil and gas investor community.

The writer is a senior editor at The Jakarta Post.

4

Locals do it better

looking good Wardah Cosmetics For you Muslim beauties who want to look good the halal way, look no further: Wardah Cosmetics products have all been certified as halal by the Indonesian Ulema Council (MUI).

Wardah Cosmetics’ Staylast Waterproof Liquid Eyeliner is jet black and can withstand a walk in the rain or a good cry, while their EyeXPert eye makeup remover will help you take it all off when you want to and not a moment before. wardahbeauty.com @wardahbeauty

My Beauty Story My Beauty Story is another local brand that might entice you with its cute packaging.

But don’t be fooled. These pastel-packaged babies pack a punch. Several bloggers have stated that the My Beauty Story Magical CC Cream is an incredible product that not only evens out your complexion without it looking like a mask, but is also infused with Vitamin C and an SPF 30. @mybeautystoryid

FIVE LOCAL BEAUTY BRANDS TO TRY Words Fedina S. Sundaryani

Sometimes we get caught up in the hype of the latest beauty products available abroad. We scour online stores for new products–most of which can be found on Instagram nowadays–and forget that there many local beauty brands that are just as good and significantly less inexpensive, to boot. Don’t know where to start?

J+ has you covered. Make sure you’ve got your wallet ready: You’re going to want to run out and get a dozen (or two dozen) products from some of these local brands.

Emina The Korean beauty trend doesn’t seem to be stopping anytime soon. You wouldn’t be the first to think that these Emina products are part of a fancy Korean brand, given their cutesy packaging and bright colors. Go for their Cheeklit Cream Blush–available in two colors: peach and pink-for flushed, glowing cheeks that look so natural that your friends might think you went for a jog. Their lip color balms–aptly named “My Favourite Things”–come in six bold, fun colors that go on sheer but can be brighter if layered. eminacosmetics.com @eminacosmetics

may 14, 2016

Make Over If you’ve ever gone past a Make Over counter at the mall and admired the brand’s sleek, black packaging, then you’ll probably be surprised to learn that it’s Indonesian.

While Make Over’s Ultra Hi-Matte Lipstick has a cult following, due to its on-trend colors and long-lasting matte finish, Make Over’s base products are also excellent.

Their Camouflage Cream Face Concealer has three color correctors–green for red spots, purple to counter sallowness and orange to cover up hyper-pigmentation and dark circles–and two concealers that you can mix and match for the perfect shade. makeoverforall.com @makeoverid

Sariayu Let’s go old school. Sariayu, a cosmetics brand that’s part of the famous Martha Tilaar Group, continues to offer great quality products in colors designed with the Indonesian woman in mind. Local bloggers have recently gone gaga for its Duo Lip Colors: A convenient dual-ended liquid lipstick with one matte and one glossy finish. There are 12 lipstick shades in the Color Trend 2016, ranging from demure nudes to pillbox reds, enough to suit any occasion. The formulation of the glossy and matte finish are so comfortable, and the price so inexpensive–Rp 99,000 (US$7.49)–that there really is no reason not to buy every single color. sariayu.com @sariayu_mt

Taking care of your skin Going to a dermatologist may be a solution to skin problems for those who have time and money, but don’t women on the go have other priorities?

Not according to Eric Ducournau, the CEO of Europe’s No.1 dermo-cosmetic brand Pierre Fabre. Ducournau was recently in Jakarta for a visit and J+ caught up with him to learn about the importance of taking care of your skin.

“At this moment, there is a major concern in the population that you need to take care of your skin like the rest of the body,” Ducournau says. “The creation of ‘dermocosmetics’ is important, because the idea is to create something between drugs and cosmetics with clinical trials that emphasize efficacy and safety.”

Pierre Fabre, which has a global base of about 1.3 billion users in France, China and

south ernEurope, is now focusing on Asia and Southeast Asia.

In Indonesia, Pierre Fabre offers spring water-based skincare creations such as Eau Thermale Avéne as well as acne, whitening, sun care, anti-aging and anti-oil products.

I’m familiar with their Eau Thermal Avéne Spray, which has a neutral pH to hydrate the skin and return it to equilibrium. In my experience, this pH-balanced water helps stop breakouts, redness and irritation and minimizes peeling–especially if you use a moisturizer after spraying.

Meanwhile Pierre Fabre’s sun care products are suitable for those with allergy-prone skin, providing mineral protection ingredients to prevent irritation for kids and adults.

Avéne Sublock Lotion SPF 50+ is suitable for extreme outdoor activities. The sheer

lightweight lotion hydrates the skin for 24 hours and offers excellent UVB-UVA protections for sensitive skin.

Ducournau says that the characteristics of a person’s skin depends on their origins, so Pierre Fabre has developed area-based guidelines.

“For example in Southeast Asia, we formulated our sun care products to the right texture to maintain [women’s] skin.”

He added that Asian women are not new to having rituals for their skin because they inherited traditional beauty practices from their ancestors.

However, in a concession to changing times, Avéne products are designed for quick application.

“Avéne is dedicated to active working women, for those who cannot schedule [time with] a dermatologist,” he says.

PHOTOS COURTESY OF BRANDS

WORDS Banyubening Prieta

short story

6

may 14, 2016

A Midnight Tale

I

t was Andang and Heru’s turn to be on the lookout tonight.

Their friends and fellow workers had reported strange occurrences in the area lately, especially after sundown.

Now the big boss, Pak Argo, would send as many as a hundred workers to guard the area shortly before the clock struck 12 — always anticipating the worst.

“What is it?” Heru turned to his young friend, who had just pinched him in the arm.

“Amung and the others are coming, too, right?” asked Andang. His teeth were chattering from the cold, though like the nights that came before this one, there was very little breeze blowing in the air.

The young man then fixed his sarong to cover the back side of his head and neck.

“They should’ve been here already.”

“Something’s moving over there,”

Words Adeste Adipriyanti ILLUSTRATIONS BUDHI BUTTON

whispered Andang, his hand wrapped around Heru’s arm, squeezing it tightly.

With the other hand, he tried to cast a beam of light at the source of the noise — but the flashlight slipped to the ground, as if it had been nudged out of his hand. It hit a rock and that immediately killed the light.

“Ssh…you startled me.” Heru used his own flashlight to point at the spot where they were convinced the noises had come from. Yet nothing seemed out of the ordinary. “Your hands are drenched in sweat.”

“We shouldn’t be here alone. What if they came and attacked us?”

“Hush now, stop that thought.”

“What if Amung isn’t coming? What if they are using us as bait?”

“Be patient, they’re coming soon.” Heru reached inside his pocket and found a stale cigarette. He lit it up and took a deep

breath. Then, they walked farther into the field in silence.

There were hills in the distance, whose silhouettes fell across the ground during the day. At nighttime, though, they sat majestically, as firm as a woman’s breasts, gleaming brightly under the moonlit sky.

Dotting these hills were specks of neon light coming through the square windows of people’s houses. Yet, for Heru and Andang, the only thing worth noting was the darkness that lay ahead of them.

The thing about darkness that worried them most was the fact that it cannot be trusted. It tends to blur one’s vision and screw with one’s mind. A banyan tree, for example, standing a few feet away, might appear like a menacing giant with multiple arms hanging low toward the ground. A pack of fireflies dancing and swarming over a bed of grass might appear to the naked eye not unlike dozens

of pairs of sparkling eyes, which could only belong to magical creatures of a certain malicious kind.

And it was precisely because they cannot trust the darkness, Heru and Andang were very careful about where they were going, always keeping an eye (and an ear) out for the inevitable.

A little while later, they came upon a swamp. It sat on a bed of mud and was full of snakes. But that wasn’t the reason Heru and Andang went the extra mile to avoid it: Several weeks ago, someone they knew who had been assigned to guard the area accidentally fell into the swamp and was never heard from again.

The two men had been gone for quite some time now since they commenced their evening patrol. The light from their work site was growing dimmer with every step they took, and less recognizable.

Meanwhile, the bulldozers and hydraulic

short story

may 14, 2016

shovels were no longer in sight, and the noise were softly ebbing into the night.

“We’ll wait for them here,” said Heru, breaking the silence.

“I don’t think they’re coming to help us,” said Andang. “Cowards!”

“They will come. Tonight’s the night, right?”

“Yes. We have to sweep the area clean tonight.”

Andang leaned against a large rock.

“Relax. Tonight’s our last night. After that, we can rest,” said Heru.

“Have you heard about what happened the night before?”

Heru shook his head, dropped his cigarette to the ground and killed the burning tip with his boot. The cigarette gave out its final crackle.

“Pak Argo had called in a kyai [islamic cleric] to negotiate the terms, but caskets started flying at him. Everybody went berserk. The kyai refused to come back.”

Neither responded to that bit of information, for now their attention had been shifted elsewhere. The noise had somehow returned. Heru and Andang narrowed their eyes with hopes of being able to pierce through the darkness that enveloped them.

“Are they here?” Andang whispered, pulling himself closer to Heru. Though, at this point, it no longer mattered whether the answer was a yes or a no.

Suddenly, they felt the air becoming warmer. And slowly the roar of heavy machinery filled their surroundings, moving swiftly across the land, followed by hundreds of workers from their site — Amung was among them. The workers each bore a torch, a constellation of fire ready to set alight anyone and anything that came in its way. Behind the workers were a set of bulldozers, dump trucks and excavators.

Heru and Andang watched the incoming crowd with relief. Finally.

“Are you sure you want to do it now?”

Andang said, addressing Amung.

“Pak Argo wants to get it over with as quickly as possible,” said Amung, who did his best to conceal the growing frustration in his face.

“You do realize, though, what we’re dealing with here?”

“Look, Pak Argo has made it clear.

Everyone here tonight will receive a double bonus. So, you can stay or you can go. Either way, shut the hell up.”

Then, as if on cue, there was screaming.

The scream was not even human, it reached a note that would break a person’s vocal cord — and it was followed by the unmistakable sound of children crying and women shrieking. Hissing.

Wailing. Howling. Creating a morbid harmony.

The workers stopped in their tracks and dropped their jaws. A thick layer of fog gently descended upon them. They found

themselves unable to move their limbs or lips, as if their feet had been nailed to the ground and their lips sealed. In their desperation, there was only one thing left to do: pray. With whatever strength they had left, the workers began to move their lips, slowly at first, then at a frantic speed — chanting holy phrases from memory.

Aiming their torches in every direction, the men challenged the voices. There was no going back now, they thought. The only way out of this was through whatever was waiting ahead of them. Suddenly, through the fog, the men saw figures: white, black, gray and transparent — hundreds, even thousands of them blurring into one.

Some of the apparitions were headless, and most of them were bleeding profusely.

Old and young. Men and women. They moved in unison — crawling, floating on air and hopping.

There was no breeze tonight.

When Andang discovered the rock he had been leaning on was actually a tombstone, he nearly fell to the ground.

His whole head, even his scalp, was sweating with fear. He wet his pants and whispered into Heru’s ear: “We’ve arrived.

We’re so dead.”

They were steps away from the site.

Everyone was nervous.

Heru placed his hand on Andang’s shoulder and he could feel it shaking hard. There really was no point in running away, but they could certainly try. Together, Heru and Andang moved toward the back of the line, even though they felt weak in the knees and were not up for running. Eventually, they ended up standing under a mango tree not far from the site and watched as the horrific scene unfolded before their eyes.

“Come on,” said Heru, giving a signal

to his young friend to go up the tree. It wasn’t a remarkably tall tree, but tall enough to keep them safe from whatever harm was waiting to consume them down on the ground. They climbed the trunk of the mango tree and hid themselves among its branches. They moved slowly, carefully — and there were a few times they thought they were going to slip and fall to their deaths, but they didn’t. As soon as they reached a spot near the top of the tree, they stopped and stared down below. They were safe, all right. The leaves would hide their position from plain view.

But what about the others?

Heru isn’t a superstitious person; in fact, he prides himself on being a relatively logical person. Yet how should he explain what was happening now? That they are battling the spirits? Dying in the hands of those who are already dead themselves?

He had goosebumps. His heart was beating too fast. He turned toward Andang, whose pale face reminded him of the white in his own eyes and the cold bodies now fighting a war down below. Poor, poor Andang. The young man was shaking uncontrollably and wetting his pants. The tree shook. The leaves rustled.

The apparitions forged ahead and fought a hard fight — though they didn’t seem particularly exhausted by it. All in a day’s work. They went on a wellcoordinated rampage, each attack a blow to the mind and soul of the workers who stood against them. Like the wind, they swept across the large crowd of workers who were ready to charge forward, only to hit the air, before the workers turned berserk. Their eyes suddenly widened, their lips dry, and you knew their bodies had been invaded, violated, possessed!

The spell was strong and unlikely to be

7 broken. The workers turned toward each other and headed back to their work site.

Amung was among those now behaving erratically. He launched an attack at his fellow workers and screamed the kind of scream which echoed across the hillsides.

Then, the inevitable: the workers sought to destroy the machines and rip apart temporary tenements they lived in, before tearing down the fence. They also brought down the billboard sign, which said “Mega Resorts Under Construction”, and proceeded to wreak havoc in the villages nearby. They commanded all villagers to leave their homes; and their voices — in unison — blared through the night like a thunderous roar.

With both arms wrapped around the tree trunk, Heru and Andang watched with horror the destruction of everything they had come to know and love. They were shaking with fear, but they were also glad they were out of sight. They had no idea a woman in a torn kabaya had been watching them from above, now crawling her way down toward them. **** Across the hills was a mosque and news of the battle reached a kyai and his student. The kyai sat with his legs crossed before the disciple. He lifted a cup of coffee off the floor and sipped its warm contents. The steam grazed his aging face.

“There are still people out there whose greed urges them to seek profit from the dead,” said the young student.

“If the homes of the living may be torn down, what do you think happens to the homes of the dead?” said the kyai. Then, he rose to his feet and cleared his throat. He reached for his prayer beads and a bottle of water.

“It’s time. We should get going.”

Adeste Adipriyanti is the Executive Editor of Men’s Folio Indonesia. The Bahasa Indonesia version of this short story, Teror di Kaki Bukit (Terror at the Foot of the Hill), was published in an anthology called Little Stories (Gramedia, 2014).

in tune

8

may 14, 2016

Krakatau Reunion

Courtesy of Benny Benke

F

ew surviving bands are comprised of accomplished musicians as personnel.

Fusion jazz band Krakatau is one of the exceptions.

Since its establishment in 1985, the band has never disbanded despite lulls in activity.

Just like its name, a nod to the world’s most sensational volcano, the band has evolved through time and made its reputation in the international realm while awaiting the right time to “re-erupt”.

It has also gone through several name changes over the years; the most recent, Krakatau Reunion, is the name the personnel chose to describe the long history of camaraderie forged during its heyday from 1986 to 1990.

The living legends are Dwiki Dharmawan and Indra Lesmana on piano and keyboard, bassist Pra Budidharma, guitarist Donny Suhendra, drummer Gilang

The Legend Lives On

Words Tertiani ZB Simanjuntak Ramadhan and Java Jazz Festival vocalist Trie Utami. in 2014.

As each of the “The crowd was personnel has crazy,” said Dwiki of also gone on to the fans, known as establish their own Keluarga Krakatau, career in music and who cheered them as music education, soon as the curtains getting together was a went up at the festival. difficult task until the “None of us expected “Remembering Krakatau” the high enthusiasm music event in Bandung but it strengthened our in January 2012, in which determination to enrich five of them, minus Indra their music experience.”

Lesmana, shared the stage.

They have also toured All six finally met in a cafe Bandung, Bali, Batam, in Bintaro, South Jakarta, Surabaya, Yogyakarta, the following year. They Palu and Medan — most decided to reunite with their recently they were scheduled former sound engineer Donny to perform on May 13 at Hardono as producer under DSS JazzPhoria — while preparing a Production. new album of 11 new tracks to be “He knows us best and he released later this year to end the contributed to the Krakatau 25-year break. soundscape,” said Trie of Donny, “The spirit of Krakatau always who brought them to perform at the lies in its collaborative work. We

worked together in the studio, everyone contributed to the song arrangement,” said Dwiki.

“It was a tough task due to different schedules and domiciles.

But as we played together, it was worth all the trouble.”

Starting Out Dwiki, the “engine” of the band who divides his time between Vienna, London and Jakarta, said that in 1993 Pra, Trie and he experimented with ethnic sound in collaboration with Sundanese traditional music artists during a vacuum in its activities.

The cross-culture concept led to the founding of Krakatau Ethno, the name it used to distinguish it from Finnish jazz-rock band Krakatau when it played at international festivals and concert venues that included the North Sea Jazz Festival and the Lincoln Center of Performing Arts.

may 14, 2016

“We had met the other band a few times and each time quarreled over the name.

They asked us to change the name, but I said Krakatau belongs to Indonesia,” Dwiki recalled.

“In 2004, we were scheduled to perform at the Jazz at Lincoln Center and two personnel of that band approached us on stage and said: ‘Congratulations, now you can keep using the name because we decided to dismiss the band’.

“Krakatau Ethno still exists and every year we hold a world tour. We use Krakatau Reunion as the name as it refers to the full formation of Krakatau.”

The band, first called Messopotamia in 1984, was formed by Pra, who had just returned from studying in the US; Dwiki, the talented keyboardist who was known as part of the Bandung-based Elfa Secioria community; and Donny, who played in several bands that were famous in Bandung, including DKSB Harry Roesli and BOM. Budhy Haryono, the drummer of rock group JAM, joined later.

It became Krakatau in early 1985, the year the quartet took part in the prestigious Yamaha Light Music Contest. It won first place and the Best Instrumentalist awards for guitar, bass and keyboard.

The band represented Indonesia during the international round in Japan. Dwiki was honored as the best keyboardist. It returned home famous and started to perform in various music events with additional vocalists that included Ruth Sahanaya, Harry Mukti, Kemala Ayu, Minel and Titi DJ. In 1986, Budhy left the band and was replaced by Gilang Ramadhan, who had just returned from the US. Gilang’s best friend Indra Lesmana, a talented jazz pianist and the son of Indonesian jazz maestro Jack Lesmana, subsequently joined.

As the band began to record its first album, Dwiki recruited Trie, the younger sister of his composer friend Purwacaraka.

A high school student and a radio DJ in

in tune

9

Tribunnews/Jeprima

Bandung, she had just won Best Vocalist at Yamaha Light Music Contest in 1986.

In five years, Krakatau released four albums and a single, which all became hits. Krakatau First Album, with its most popular track “Gemilang”, sold 800,000 copies on its release in 1987.

The following year, the band achieved more success with Krakatau Second Album that contained the hit song “La Samba Primadonna”.

Mini album Top Hits Single was released in 1989, followed by fourth album Kembali Satu. Title track “Kembali Satu” and monumental hit “Kau Datang” jacked up sales to over 2 million copies.

Lasting Legacy Over the years, the band members have branched out with other music pursuits while never losing their connection. Indra, Gilang and Donny formed Indra Lesmana Java Jazz and pop rock band Adegan; Dwiki, Pra, and Trie with drummer Budhy joined in the

Tribunnews/Jeprima

released album Let There Be Life, also collaborating with guest guitarist Dewa Budjana and percussionist Iwan Wiradz.

Still, the legend of Krakatau is enduring.

Krakatau was not the only band in the genre, but it stood out from the rest for its daring, energetic music and touch of rock soundscape complemented by Trie’s

strong vocal techniques.

Dubbed a “superfusionband”, Krakatau set the trend for fusion jazz during its era.

“They are the musicians of the musicians nowadays,” said music observer Aldo Sianturi, adding that many bands were formed as the personnel were inspired by Krakatau.

Courtesy of Benny Benke

LONGTIME COLLABORATORS: Donny Suhendra., Indra Lesmana, Trie Utama, Dwiki Dharmawan, Pra Budidharma and Gilang Ramadhan have taken up different musical activities over the years but never lost their long-held ties.

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in the Spirit

may 14, 2016

Man of the (happy) hour talking with umar ‘coki’ yusuf, one of the pioneers of Jakarta’s cocktail culture WORDS Sebastian Partogi

Top SHELF Fave hangout?

I usually just have a couple shots of tequila to start the night. Sometimes I end up at Empirica Bar & Lounge in the SCBD [Sudirman Central Business District] in Jakarta. After work, I like to have a few glasses of beer or couple of single mixes at the bar.

M

ixologist Umar “Coki” Yusuf is an 18-year veteran of Jakarta’s nightlife scene, having cut his teeth at local haunts ranging from Alexis to the nowdefunct Buddha Bar, which he helped open and which introduced cocktail culture to Jakarta. J+ caught up with Coki, who recently left the Alila Jakarta to open a bar in Malang, East Java, to discuss the capital’s cocktail culture.

Here are excerpts of our interview.

How has the scene in Jakarta been evolving since you started at the Gran Cempaka hotel in 1998?

At that time, the term ‘mixologist’ was not popular among Jakartans yet.

People were just looking for strongtasting drinks that could get them drunk. At that time, mixologists were the ones who prepared the drink, while bartenders were tasked with infusing sugar, through syrups of different flavors, like cinnamon, vanilla and many others. An extreme example of this wide variety of mixtures was the “jok to jok” (short for “dari pojok ke pojok, or from one corner to another).

We just took all the liquors and spirits from the right to the left of the bar and combined them in one drink.

What’s the essence of mixology?

The core of mixology is finding the right balance of sweet, sour, aftertaste as well as the length of that aftertaste

in a drink that matches a particular customer’s personal taste.

A mixologist’s role is to develop and determine a recipe that suits a guest. The bartender’s role is to entertain visitors as well as take care of them. For example, when they notice that visitors have been talking for more than 15 minutes, they have to proactively ask whether they want a new drink, because the flavors of their drinks are affected when the ice cubes start to melt.

Bartenders are the ones who make a visitor’s nightlife experience memorable. They are the ones who make you laugh with their jokes.

They’re the ones who make you go, “Yeah, I remember that night at that bar. The bartender helped us have a really good time”.

How do you match a person with a drink?

We need to know what a particular guest’s favorite drink is. If he likes to drink beer, for example, than we might try to serve him gin mixed with cucumbers. If he likes red wine, then we will suggest that she tries brandy mixed with ginger, as ginger gives a spicy taste which evokes red wine.

What’s trending now in Jakarta?

The Japanese nightlife scene has become quite popular among Jakarta’s mixologists.

They are currently use Japanese mixologists as a model in terms of drink preparation. Japanese mixologists and bartenders stand out because they prepare their drinks in a highly detailed way. For example, they even stir drinks a certain number of times in a particular direction to create a flavor.

This kind of precision hasn’t been found anywhere else.

Tell us about your new project in Malang.

It all started in December, when somebody who owned a restaurant called Willbo Gelateria, which mainly sells gelatos and Italian foods, asked me to make some mocktails. There was some unoccupied land beside the restaurant and he suggested that we open a bar. Malang is a small city but it’s East Java’s version of Kemang–only four times bigger. There are lots of bars there and it’s a hip hangout. We see great potential in introducing spirits there, because almost 100 percent of the people who hang out in the area drink beer only. The bar is slated to open around October.

Coki says that you should check out the 11 episodes of the Japanese anime Bartender to learn more about the Japanese cocktail culture that’s been inspiring local mixologists.

The 2006 series, adapted from Araki Joh and Kenji Nagatomo’s manga comic book of the same name, follows Ryu Saskura, who is famed as the world’s best crafter of cocktails.

Ryü makes drinks that reflect his deep understanding of spirits–as well as his keen observations of the patrons who walk through the door of his bar, Eden Hall, in Tokyo’s glitzy Ginza district.

Episodes typically center on troubled guests whose problems are solved after Ryu crafts for them the perfect cocktail.

For example, in the episode titled “Things Forgotten in a Bar”, one hapless salaryman is slated to be transferred when his sales figures decline.

Ryu, however, lifts his spirits with “Hemingway’s Daiquiri”, the drink that inspired the author to vanquish 10 years of writer’s block and finish the novel The Old Man and the Sea. “Men are not made for defeat,” Ryu says, quoting Hemingway as he serves the drink.

PHOTOS COURTESY AFP, ALILA JAKARTA, FUJI TELEVISION

Tales from the bar

may 14, 2016

at your Leisure

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Andrew (second left) and Kirk (right) at work in the kitchen with their sous chefs.

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he Fairmont Jakarta staged a media preview lunch on April 26 to tout an exclusive “four-hands” dinner at its View restaurant, 22 stories above the city.

Two of the hands in question belonged to Chef Kirk Westaway, from JAAN Restaurant, in Singapore. He was teamed up with hotel Executive Chef Andrew Zarzosa to create an exquisite evening for the city’s gastronomes.

Andrew has worked at the three-Michelinstarred Alinea Restaurant in Chicago under Grant Achatz, one of the pioneers of molecular gastronomy, as well as at the famed Restaurant Karu & Y in Miami.

Kirk has over a decade of experience, including stints at some of the world’s best restaurants, such as Christopher Kostow’s three-Michelin-star Meadowood in Napa Valley and Daniel Boulud’s two-star Restaurant Daniel in New York.

Starting as a sous chef at JAAN in 2011, Kirk worked under Julien Royer, who went on to open the acclaimed Odette restaurant at the National Gallery of Singapore.

The San Pellegrino restaurant awards named Kirk Southeast Asia’s best young chef in 2015, while the World Gourmet Summit Awards recently named him its “Rising Chef of the Year.”

At View, Kirk’s impressive skills were on display for an amuse bouche of foie gras and truffle macaroon, uniquely plated on a pile of marble stones.

The macaroon’s cookie taste offered a compelling match with the robust natural sweetness of the cold foie gras, while the overall flavor was mellowed by the earthy taste of truffles. To balance the macaroon’s intensity were crispy tapioca crackers and a savory hummus containing pearls of salmon roe.

Chef Andrew followed with a second, delightful bite-sized amuse bouche comprising a delicate and beautifully textured tuna and avocado salad, wrapped in a thin watermelon blanket, topped by a dollop of caviar and jacketed by a minty, peppery shiso leaf.

Kirk led a team of servers to present the

FOUR HANDS IN

MOTION

FAIRMONT JAKARTA EXECUTIVE CHEF ANDREW ZARZOSA TEAMED UP WITH KIRK WESTAWAY OF SINGAPORE’S JAAN FOR A MEAL TO REMEMBER WORDS Kevindra P. Soemantri

first dish, tomatoes cooked sous vide and stuffed with oxheart tomatoes, capers and oregano. The chef also personally gave the dish its final touch: A dollop of cloud tomato consommé foam.

Restored to its original shape through dehydration and rehydration, the plump and luscious tomatoes were served on a bed of dried, salty olives along with a refreshing basil sorbet and mini-burratas. The dish, one of Kirk’s signatures at JAAN, masterfully manipulated sweet and sour.

Andrew followed with something that played with the eyes as well as taste buds–a small bowl of buttery and flakey white turbot in a pond of earthy sunchoke puree and shellfish custard. It was served inside a larger bowl and ringed by hibiscus flowers, orange zest and herbs.

Servers then poured streams of hot water into the gap between the bowls. The herbal and floral oasis released the scent of flowers and citrus, peppers and mint. It was a beautiful, elegant and sensuous eating experience.

“You can learn skills. There are thousands of catering and culinary school nowadays.

But ingredients? They are the key,” said Kirk. “Then follows inspiration, either from other chefs, from ingredients that you find or from childhood moments.”

Next, there was an anticipation among the diners as chef Kirk approached carrying a glistening stainless steel pot obscured by a cloud of steam.

As the lid was taken off, the steam dissipated to reveal a beautiful goldenbrown roasted forest pigeon in a bed of slightly burnt hay and rosemary, an image of gastronomic rural charm that evoked Kirk’s hometown of Devon, in the UK. For dessert, Andrew presented an Indonesian chocolate using Pipiltin Cocoa’s Glenmore variety from Banyuwangi, East Java. It offered a nutty chocolate and praline disk with a dollop of chocolate infused cardamom cream, a chocolate sorbet, a ribbon of chocolate mousse and crispy honeycomb on top.

“We wanted to support and bring Indonesian ingredients to people to taste on the plate to see their potential,” Andrew said.

“The better products you have, the better you will be perceived as a chef. [Chefs] have great skill, yes of course, but fine ingredients are essential,” he continued. “For instance, the three-Michelin-star Le Bernadin in New York City has the best fish. You can’t get a better product from them–absolutely not– and they built a reputation on that alone.”

Kirk echoed Andrew, saying that he drew

inspiration from the “products of the day” from his suppliers or better yet, from fresh markets. “When I see the beautiful products portrayed in front of me, an inspiration to play–with texture, with smell, with flavors– follows and just pops out of my head.”

He continues. “I’m always excited when I see a new product that perhaps my team have never seen before–it could be the best meat, the best fish, the best vegetables, spices–anything.”

Fairmont Hotel Jl. Asia Afrika No. 8 Jakarta Telp.: 02129703333 Email: reservations.jakarta@fairmont.com Dress code: Smart casual @fairmontjakarta

fashion flair

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may 14, 2016

Ethnic textiles

meet haute couture Words Tertiani ZB Simanjuntak Photos Jerry Adiguna

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Yogie Pratama

here has always been difficulty in taking ethnic textiles out of their cultural origins and meaning and using them also as fashionable pieces. There is the fear of misappropriating them in the process of taking them to the catwalk.

However, six top designers – Didi Budiardjo, Hian Tjen, Priyo Oktaviano, Chossy Latu, Ghea Panggabean and Itang Yunasz – transformed the textiles of different cultures from western Indonesia into high-end fashion that would be fit for any red carpet moment.

Their designs for the Kain Negeri label opened the fashion section of the 13th Jakarta Fashion & Food Festival (JFFF), a showcase for cuisine and couture events.

The label is an exclusive collaboration

between the Indonesian Fashion Designers Association (IPMI) and the JFFF organizer.

Titled “Kain Negeri Indonesia Barat”, the May 4 show highlighted lesser-known materials such as gedog from Tuban, East Java; troso from Jepara, Central Java; and lurik — the fabric that Javanese commoners traditionally wore.

Young designer Yogie Pratama, in a separate show, also celebrated traditional fabric in an interesting collection.

Priyo Oktaviano In the hands of Priyo, lurik of different colors was combined to accentuate the stripe motif, including in a corset dress with straps, asymmetrical neckline dresses and volume skirts, as well as shirts matched with wrap pants.

Priyo Oktaviano

Themed “Lurik Arik” (scrambled lurik), the ready-to-wear collection belongs to Priyo’s second line SPOUS. He inserted his edgy contemporary style in the designs to embrace the ethnic urban look. Accessories were ethnic contemporary necklaces, bracelets, belts and bags from NOESA. Didi Budiardjo Hand-drawn gedog batik is the new playing field for Didi, who combined the natural dyed material with denim to give it a fresh, modern look.

The collection consisted of off-theshoulder dresses, volume dresses, tops, pants and culottes. There was also a long denim coat paired with white tulle fabric layering the handwoven fabric embossed with gedog traditional motifs.

Itang Yunasz Senior designer Itang gave new life to the colorful troso fabric with his cutting expertise along the stripe motifs of the material.

The fabric, embellished with floral embroideries, was turned into kimonoinspired kebaya (traditional blouse), long tunics, palazzo and empire dresses that would also be suitable as Muslim wear.

Bow knots on the waist or over the torso gave another dimension to the outfit while accentuating its ethnic feel.

The aLLiance from west (Jepara) collection was paired with a headdress inspired by kuluk, the traditional headdress of women in Jambi in central Sumatra.

“Bright colors such as orange, light blue and purple to the gradation of green reflect the beauty of cultures in the west part of Indonesia,” the designer said.

Ghea Panggabean Ghea, who appeared with her twin daughters and granddaughters on stage, brought a collection made of Palembang iconic “Rainbow” dyed silk applied in her signature bohemian-style, layered long dresses and modern kebaya with sarong.

Chossy Latu

Chossy Latu The luxurious Minangkabau songket from West Sumatra, which is commonly used as a sarong, and its matching shawl transformed into ball gowns, mini pieces with matching cape, bolero jackets or

fashion flair

may 14, 2016

Itang Yunasz

Chossy Latu

Ghea Panggabean

long tunics with low V-neck in Chossy’s “Poise of Minang Kabau” collection.

He immaculately placed the characteristic motifs of the songket as the soul of the entire designs, which were dominated by the royal red and gold colors.

Hian Tjen Bridal designer Hian Tjen experimented with West Java’s Garut and Baduy handwoven fabric in his designs inspired by Korean’s female hanbok attire.

Crop blouse shirts matched with long full skirt or pants, mini capes or coats came in pastel colors that gave a glamorous and young impression.

Hian named the design Ethnicology, a marriage between ethnic traditional clothes with modern technology and fashion. The rough texture and geometrical motifs of the embellished handwoven clothes were combined with sleek and unpatterned material.

“The balance in the design and the fresh mix and match create new interpretation

13

Didi Budiardjo

Hian Tjen

Priyo Oktaviano

in the application of handwoven fabric to preserve the cultural heritage,” he said.

Yogie Pratama Yogie explored the handwoven fabric of the Baduy people of West Java in collaboration with Lebak Handicraft Council (Dekranasda). It was exhibited in a separate show later in the day which was also attended by Lebak regent Iti Octavia Jayabaya.

Yogie, 29, accentuated the geometrical motifs of the Baduy clothes with his signature classic silhouette on evening gown and cocktail dresses.

Embellished with crystal beads and fringes and the use of different

Yogie Pratama

materials such as lace, nets and chiffon, the Indigo collection gives glamorous look to the traditional natural blue-dyed fabric.

The regent praised Yogie’s design of an oversized blouse with plain white shirt and pants.

“The fabric reflects the philosophy of Baduy people as a tight-knit community,” said Iti Octavia.

“The vertical motif on the fabric depicts how the people always move in a single line, unlike the rest of us who prefer to walk in the same row. That’s probably the reason there are no traffic jams in Lebak.”

Yogie, who studied the subject of traditional clothes through the project, said he took up the challenge to create high fashion out of the fabric without lessening its meaning by retaining the original motifs in place.

“With this project, I wish to promote our heritage into high fashion suitable for modern women with global fashion tastes,” he said.

Hian Tjen

JFFF is held from April 22 to May 22 at Summarecon Kelapa Gading satellite city.

More information about the events and schedules are available at Twitter and Instagram accounts @JFFF_ Info.

Itang Yunasz

Didi Budiardjo

Ghea Panggabean

getting Personal

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may 14, 2016

Spice Sisters Cook Up a Storm

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Words Melanie Morrison

asia and Gracia Seger are Indonesian culinary warriors. At the ages of 26 and 24, the sisters have done what the government and trade delegations have failed to do. They have succeeded in making Indonesian food accessible to the Australian public.

First appearing on the highly-rated cooking show My Kitchen Rules in February, the Melbourne-based siblings quickly became popular fixtures on television screens around Australia, battling it out with teams of other home cooks for the all or nothing prize of A$250,000 (Rp 2.5 billion).

As MKR front-runners, the aptly named “spice sisters” enticed viewers with their superior cooking skills and an

Photos courtesy of My Kitchen Rules/Channel 7

impressive array of Indonesia-inspired dishes. During the high-pressure, nailbiting MKR Grande Finale in April, their hard work and ingenuity paid off when they were crowned MKR 2016 champions.

After their cooking triumph, social media buzzed with thousands of

congratulatory messages, they were feted with flowers from the Indonesian Consul General in Melbourne and flown to Sydney for a Wonderful Indonesia travel expo where they met Indonesia’s Tourism Minister Arief Yahya and a host of other dignitaries.

“Thank you for making Indonesia

Photos courtesy of My Kitchen Rules

proud!” exclaimed the exuberant MC in front of hundreds of adoring fans at the Indonesian expo.

“We are blown away by the attention we’re receiving. People are being so supportive,” Tasia told The Jakarta Post. “We just wanted to do our best and see where it took us. We’re still in shock.”

It’s this modesty, so rare in the egoridden reality TV world, combined with their sisterly kitchen quarrels that is said to have contributed to the pair’s strong fan base.

“I think it’s the greatest achievement that we’ve ever accomplished and we did it together. Which makes it more special than anything else,” Gracia said after their win.

“And we did it and we did it without killing each other!”

Indonesian Heritage Food runs in the Indonesian-born sisters’ blood. While they have spent a good part of their lives outside Indonesia, they have maintained strong ties with their culinary heritage.

“My Grandma and Mum are my favouite cooks. My Grandma cooks all the time, she’s always in the kitchen. I think that’s where our passion comes from,” said Tasia.

Growing up they cooked together preparing traditional Indonesian dishes like mie goreng (fried noodles). “So simple, but so amazing.”

They may love simple Indonesian food but their culinary repertoire on MKR was anything but ordinary. With dishes like grilled king prawns, quail eggs with balado (chili) sauce and

may 14, 2016

pandan pudding, and a coconut and kaffir lime ice cream, they showcased the finest Indonesian ingredients with a pan-Asian twist.

“At the beginning of the series we tried adjusting the food to suit Western tastes but that didn’t work for us. We felt more confident when we stayed true to the tastes that we like ourselves,” chilliloving Gracia said.

They then made a pact not to hold back on spice and chilli and, in the end, the program’s judges rated their spicy fare best.

During the tense final round of the most watched program of 2016 in Australia, three of the six judges awarded the sisters a mighty 10 out of 10 for their five course meal, one saying: “It was perfect.”

Tasia and Gracia have shown that they have what it takes to be reality television stars, and they are grabbing the window of opportunity that their new found fame has opened. Tasia has a degree in psychology and Gracia completed a masters in biomedical health in 2015.

But, for now, they are putting all their energy into food.

“Gracia and I have always wanted to open a food business and MKR has given us a chance to do this,” said Tasia.

“We would love to bring Indonesian street food to Australia but for now we are focusing on a sauce business.

We’re in the midst of planning and experimenting,” Gracia added.

Culinary Ambassadors In Indonesia, leaders have long grappled with the idea of how best to promote the nation’s rich culinary traditions in line with its “soft diplomacy” ambitions. In 2012, the then tourism and creative economy minister Mari Elka Pangestu developed 30 “culinary icons” in an attempt to kickstart what she referred to as “rendang tourism”, alluding to the iconic West Sumatran beef dish.

Some argue that such initiatives cater to elite diplomatic circles and have failed to filter down to the ordinary person.

With their reality TV win, the crowdpleasing Tasia and Gracia have proven that they have broad international appeal. They are lively, telegenic, approachable and, most importantly, great cooks.

As Indonesian food aficionados, they know that if Indonesian cuisine is cooked with fresh ingredients, is wellpresented and well-promoted, then it can rank among the world’s best.

Their ambitious plans go beyond just a sauce business and a restaurant.

Frustrated by the limited understanding of Indonesian food in Australia, the sisters are on a mission to promote the tastes and flavors of Indonesian cuisine. “[In Australia] Indonesian restaurants

getting Personal

15

Food [...] is a really powerful tool for exploring a country and bringing people together tend to serve the same food. It’s all nasi goreng and satay when there is so much more [that could be offered] like Padang food and Balinese food […]. It’s also the way the food is presented. We use traditional spices and flavors but we put a lot of effort into plating it up,” Tasia said, referring to the creative way their food was presented on MKR. As members of the Indonesian diaspora who have grown up not only in Australia but also in India, they are aware that food is a strong uniting force.

“Food is something that everyone can relate to. It’s a really powerful tool for exploring a country and bringing people together,” said Tasia thoughtfully.

Using Indonesian food as a means to promote the nation on the global stage is a concept that excites the sisters.

“We would love the challenge of being culinary ambassadors. That would be a dream job.”

Photos courtesy of My Kitchen Rules/Channel 7

The writer, currently working at The University of Sydney on a food and agriculture project, is scheduled to participate in Ubud Food Festival from May 27 - 29.

My Kitchen Rules is broadcast from Monday to Wednesday at 20:25 WIB, on DIVA (Indovision Ch. 162).

Photos by Abdul Salam

Photos by Abdul Salam

wanderLust

16

may 14, 2016

Under Bangka’s

Blue Skies exploring the city of pangkalpinang Words and Photos Ady Pamungkas

U

pon arriving at Depati Amir Airport in Pangkalpinang in Bangka in BangkaBelitung province, travelers are greeted by a sign that says “Welcome to the Land of Serumpun Sabalai”.

The phrase, inspired by the province’s abundant spirit and natural resources, refers to the unity that comes when actions correspond to speech and promises. It’s a motto that unites the pluralist society of the islands into a big family.

House of Lay

Formerly known as the house of Captain Lain Nam Sen, the House of Lay is an architectural blend of Chinese Hakka and Malay (Melayu) styles that is located on Jl. Balai in Pangkalpinang.

The historical landmark shows that the Chinese and Malay people of Bangka Belitung have lived harmoniously since its construction in the 18th century.

While the house’s exterior resembles other classic Chinese homes in Pangkalpinang, a step inside reveals how unique the Lay house is, specifically for its tiling, boasting motifs that are vintage and beautifully crafted. The division of room spaces is beautifully done and quite large.

A public area is on the first floor, while the second floor is private. The wood furniture is well preserved: Almost 200 years old, the pieces have been passed down over 5 generations.

Currently under renovations that are planned to end in May, the House of Lay is expected to reopen as a gallery, museum and bistro. It will also be integrated with a fourstar hotel located in its backyard.

Located on the eastern coast of Bangka Island, Pangkalpinang is the island’s largest city and the capital of Bangka-Belitung.

It’s also a gateway for visitors who wish to explore the enchanting beauty of the province. The city, while not large, is definitely growing, with a host of new roads leading around and out of it.

Most of Bangka-Belitung’s inhabitants, including those who reside on the many surrounding small islands, are of Malay or Chinese Peranakan descent

Kelekak Community

and have lived there for generations.

Not only is Pangkalpinang rich in a heritage that has been heavily influenced by Chinese culture, it also boasts pristine beaches that are not to be missed.

There are several notable landmarks in the city, including the Indonesian Tin Museum, the Bangka Botanical Gardens, a huge temple complex just outside the city called Puri Tri Agung–as well as lots of delicious food. Let’s take a look.

Located in Taklok Tuatunu Pangkalpinang, the Kelekak Community is a forested area presenting the natural beauty and local culture of Bangka.

At the destination, we can enjoy the natural beauty of the forest, play traditional games and see traditional houses, eat local delicacies and see mosques made of timber that characterized the local culture.

Visitors will be given a welcome dance. The site offers a simulacrum of the Kaaba, which can be used for the rituals of those embarking or returning from the haj pilgrimage.

wanderLust

may 14, 2016

Mie Koba Iskandar

Pangkalpinang is famous for its cuisine, so we immediately we went to Mie Koba Iskandar to test out a local treat.

Located on Jl. Balai, the restaurant is simple and can accommodate about 30 persons.

The noodles, served with a special fish broth, are tasty, unique and authentic. A single portion costs about Rp 12,000.

Maximize the taste by adding the locally cultivated oranges called “jeruk kunci”. Boiled eggs are served on the table (Rp 2,000) as an add-on for your noodles, if desired. While the prices are average, the taste is great–an excellent light meal.

Puri Tri Agung

Puri Tri Agung is a Buddhist temple with grand architecture and magnificent views of Nirwana Bangka Beach.

Located at Sungailiat, about a 45-minute drive from the main city of Pangkalpinang and about 9 kilometers from the center of Sungailiat city, the Vihara complex spans about 600 square meters and is situated between two hills and amid trees and the beach.

While open to visitors, Puri Tri Agung is a place of worship for the followers of Confucius and Lao Tzu. From Puri Tri Agung, take a five-minute drive and enjoy the breathtaking and beautiful beaches of Tanjung Pesona Bangka.

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Bangka Botanical Gardens

In the industrial area of Ketapang are the Bangka Botanical Gardens, which span about 300 hectares about 7 kilometers from Depati Amir airport.

The gardens, formerly involved in tin mining, are a space for horticulture and animal husbandry, as well as a source of seeds and fodder.

A step inside offers a visitor quiet. It is an ideal place for a leisurely walk or sightseeing. There is a cow and horse ranch as well as orchards of fruit trees.

The gardens are an ideal destination for families traveling with young kids, while adults find it a perfect picnic spot.

There is no entry fee, while a shop outside offers fresh cow milk and snacks.

Indonesian Tin Museum

The Indonesian Tin Museum was established in 1958 to record the province’s long history of tin mining, which has been the driving economic force in Bangka-Belitung.

It is housed in a heritage building that was once the official residence of the administrator of Bangka Tin Winning, the Dutch firm that was dedicated to exploiting the island’s natural resources.

However, during the struggle for Indonesian independence; the nation’s founding fathers Sukarno and Mohammad Hatta, as well as other Indonesian statesmen exiled on Bangka Island, held a series of meetings with representatives of the United Nations in the building to discuss recognition of Indonesia’s independence by the Dutch.

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image finder

Point by Point

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“

AT THE READY: Tattoo artist Aman Lauklauk Salakirat takes out the soot that he always carries with him in a container around his waist.

INTO THE MIX: Sugarcane is pressed for its extract and mixed with the soot.

may 14, 2016

WORDS & PHOTOS Syofiardi Bachyul Jb

t’s excruciatingly painful,” exclaimed Ruslianus Sabelau, pointing to the fresh tattoo of a symbol of the sun on his shoulder, which he withstood without any medicine or painkillers.

He was one of three people who underwent traditional tattooing — known as titi — during April’s Festival Pesona Mentawai 2016 (The Mentawai Fascination Festival 2016) at Mapadegat Beach, Tuapeijat, on Sipora in the Mentawai Islands of West Sumatra.

The Mentawai tribe is one of three ethnic groups with a body tattoo culture in Indonesia (the others are Kalimantan’s Dayak and West Papua’s Moi). But the tattooing tradition only remains on Siberut Island, and has long disappeared from the three other main islands of Sipora, North Pagai and South Pagai.

It is also a vanishing art in the hamlets of Siberut, with the number of traditional tattoo artists, called sipatiti, in decline.

Few people under the age of 40 have tattoos; not only do they fear that having them will hinder their acceptance by outsiders, but the painful process is also a deterrent For many years, like other traditional practices, it was banned in the drive to adopt a “modern” lifestyle.

The dye is made from a blend of soot from kitchen use mixed with sugarcane extract. The needle is tied to a small piece of wood. In the past, the tattoo pattern was made with coal, but today it is easier to draw it with a pen.

The symbols carry almost the same meaning among tribespeople across the islands; an arrow on the chest means Mentawaians are straight like an arrow; a machete on the cheek indicates that the people are skilled using the tool in their everyday lives.

The depiction of the thorn of the manau rottan on the arm shows that whatever is undertaken will be completed. And a hook on the back of the hands indicates readiness to achieve in life.

DESIGN TIME: With a pen, the design is drawn on the shoulder.

may 14, 2016

image finder

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GENTLY DOES IT: Aman Lauklauk gently taps the needle into the tattoo of Arnita Saogo, one of three volunteers for traditional tattoo making during the festival. Tattoo artists practice on banana roots to learn how to handle a needle properly, especially for the delicate but favored area of the neck.

HIGHLY SKILLED: After years of experience, Aman Lauklauk knows precisely how much of the ink blend should be applied.

ROLE REVERSAL: Community leader Mateus Ubat Sakatunang stands on the beach. After tattooing a foreign tourist who had come to surf Mentawai’s famous waves, the 70-year-old agreed to be tattooed by his guest – with a wave motif.

fun & games

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may 14, 2016

SUDOKU Instructions:

Fill the cells in such a way so that all rows, columns and every 3-by-3 subsquare contains every digit from 1 to 9, with no repetition of each digit.

Tony, whaT a spoiled man you are! going to the

second floor by lift.

boss, you know ThaT Tony hnp* injUry righT?

CHESSQUIZ

By Shelby Lyman

jusT Like a girL...

Urbano The Lifestyle Cartoon

why didn’T you

taKe the stairs, boss?

he has an

artificial

lUmbar disc, he has To be CarefuL in his aCTiviTies.

u r b a n o c o m i c s t r i p@gmail.com

do you remember, boss? his reCovery for The hnp operation Took 6 monThs.

oh Lis... Thank’s for defending me. you reaLLy are The besT!

.. i am sorry, lis, i forgot. i’m aging...

UR-S20-14-Mei16 (Sabtu).indd 1

and The boss goT KnocKed oUt. hihihi....

ah tony, yoU flatter me hehehehe....

*hnp = herniated nucleus pulposus.

5/9/2016 7:56:53 PM

creative smarts

may 14, 2016

21

Embracing e-commerce

R

enowned kebaya (traditional Javanese blouse) designer Anne Avantie is an admitted technophobe.

“I am 100 percent gaptek [technologically illiterate],” the 61-yearold said. “Once, my daughter asked me to turn off the computer and instead I pulled out the plug.”

Until recently, she could not browse on Youtube and Google — and as her friend, Femina editor-in-chief Petty Fatimah vouched — ­ the designer had no idea how to use the smiley emoticons on her smartphone.

So it was a huge leap of faith for her when she initiated her namesake online marketplace recently. The marketplace, anneavantiemall.com, was introduced at Galeri Indonesia Kaya, Grand Indonesia, Central Jakarta, in April.

Since establishing her kebaya business in Semarang, Central Java, 27 years ago, Anne has pioneered changes to a contemporary design, including off-theshoulder necklines, asymmetrical cutting and intricate embellishments.

She is the most sought-after kebaya designer in the country, with her custommade bridal design priced from Rp 30 million (US$2,250) to Rp 60 million.

Anne is already well-known for her charitable work. She also felt that she should lend a helping hand to small and medium businesses that are struggling to sell their Rp 200,000 fashion pieces on the market.

“They complained that they were always encouraged to produce and create more. But on the other hand, they could not sell their products. Setting up a store is expensive,” she said. “This prompted me to learn about online store.”

There is an important difference between Anne’s marketplace and others that are available.

“It is the world’s first marketplace of

national heritage, in this case, Indonesian heritage,” said Frans Budi Pranata, the marketplace’s co-founder.

“It will sell batik, ethnic fashion items, handicrafts music instruments — such as gamelan and angklung — and even traditional food,” he continued, adding that the site will also offer Anne’s readyto-wear line.

Anne and Frans, the former chief financial officer of Zalora, will take the next three to five months to curate products for the site. The designer will directly assist the shortlisted enterprises to improve their product designs before marketing them on the marketplace.

Anne took the chance to introduce her online platform at Indonesia’s largest handicraft trade fair, Inacraft,that ran from April 20 to 24, at Jakarta Convention Center (JCC). In a small booth, Anne offered a line of dresses and bags that would be featured on the marketplace.

As a designer who has spent years working with and empowering local crafters, Anne is well aware of the challenges she may face in managing them.

“Some are not open to other people’s suggestions,” Anne said. “For instance, in one day, they can produce 30 items. I once asked them to make only 10 items a day but of excellent quality. I was willing to pay more. Yet, they didn’t deliver.”

Some problems are rooted from a mindset — emphasizing quantity over quality — while others are due to technical challenges.

Anne used as an example the clutches that she gave to every guest at the event in Grand Indonesia.

“I asked the crafters to change the plain inner lining fabric with batik cloth. They could not do it because the needles of their sewing machine could not pierce the thick batik cloth.”

The website, which is still in

development, draws distinctions from the eye-catching online stores. It has a black background and shows a series of Anne’s photographs and text about her vision for the marketplace.

On the bottom of the page, there are more colorful features: Promotional photos of singer Krisdayanti and celebrity Julia Perez in kebaya wear.

More celebrities are expected to become involved in the online marketplace, Frans noted. “[Anne] has worked with Agnes Monica, Raisa and dozens other celebrities, who probably have over 200 million [social media followers]. It is a tremendous influence,” he said.

The idea is to invite each celebrity to make a list of products from the marketplace that he/ she loves. Their lists, to be named Celebrity’s Signature, will be featured in a special section on the website.

As Anne’s line of business is growing savvier, Petty Fatimah encouraged her to brace for the complexity of ecommerce.

“Anne is an autodidact and relies on her instinct,” Petty noted. “But in this era, she must not only trust her instinct, but also insights from big data. […] that helps us to read the behaviors and desires of the consumers.”

JP/Jerry Adiguna

Words Yuliasri Perdani

trend Dial

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may 14, 2016

Audeze Sine headphones Sine, the latest headphone set from Audeze, comes with an affordable price tag of $499 that doesn’t sacrifice sound quality. The on-ear headphones are equipped with a 80x70 mm planar magnetic driver with a large surface area, meaning better bass and better dynamics. Sine headphones make listening fun, as you won’t have to worry about unwanted noise seeping in and disturbing your experience.

Padding is not overstuffed and gently cradles the ear through a leather cover, making Sine comfortable to use during long journeys.

Glenmorangie Originals by Finlay & Co Distiller Glenmorangie is teaming up with London-based eyewear designer Finlay & Co to create shades from the white oak cask barrels that Glenmorangie uses to age its Scotch. Glenmorangie Originals sunglasses are individually designed to display the unique grain and natural finish of the original casks. You can’t go wrong with the unisex deisgn, styled to match any occasion. The sunnies also feature a strong frame designed to match the shape of any face. Coming with dark gray lenses, the shades provide full UVA/UVB protection when you soak yourself in the sun. Make your move, though: Only 1,843 pairs will be made to mark the year Glenmorangie was founded. Available at finlayandco.com starting at US$431.

Travel

essentials Pack your bags and

go

Fujifilm X-Pro2

No journey is complete without taking pictures of places or people for when you return home–something that the people from Fujifilm know well, as evinced by the release of its X-Pro2.

The camera’s 24.3MP X-Trans CMOS III APS-C sensor boasts the highest-ever pixel count for an X-Series camera. Combined with an XF lens, it delivers images with a resolution far greater than the number of pixels used. The X-Pro2 also features a new CPU for high-speed processing, while buffer memory has been increased for an even faster response and the body significantly reworked to offer improved ergonomics.

Original Universal Athleta x Derek Lam American designer Derek Lam is adding some flair to Teva with a sandal launched on May 2 that updates the classic outdoor footwear brand’s signature series, The Original. The collaboration comes in monochromatic black or white colorways, while perforated leather straps provide a chic, sporty look and a microsuede topsole offers comfort. This modern sandal lets you stroll around the city and explore nature in style.

Available on teva.com for US$85.

Fenix 3 Sapphire by Garmin The Fenix 3 Sapphire is a multisport watch that tracks all your outdoor activity, from swimming to golfing to cycling to hiking. When you run, it counts your paces and monitors your heart rate. It blazes the way when you go off the beaten track with internal GPS as well as an altimeter, barometer and compass. In water, you can expect it to count your distance or calories burned, as the Fenix 3 is water-rated to 100 meters. On the links, the watch’s golf mode gives yardage to the front, back and middle of the green for any course you’ve downloaded from Garmin Connect. The Fenix 3 features a protective bezel and reinforced housing for extra durability.

Available in several different styles, the watch can go from casual to semi-formal with ease. $599.99 -Novia D. Rulistia

tasteBud

may 14, 2016

23

Cooking

Klepon Indonesia’s answer to Belgian pralines Words and photos Theodora Hurustiati

T

he thing about klepons is that they’re addictive. Once you have a single bite, you just can’t resist having another–and another. What makes them fun is the contrast between their chewy skin and their liquid centers, which burst in your mouth as you bite into them.

They’re the Indonesian answer to Belgian pralines. Like many Indonesian sweets and desserts, klepons are flavored with coconut and screwpine leaves–pandan in Indonesian.

The liquid center is gula Jawa, or Javanese sugar, obtained from reducing palm tree sap into a thick syrup and then leaving it to cool and solidify. I’ve had to tweak the ingredients a little bit using what’s available to me in Italy. Freshly grated coconut would have been a lot of work, since I’d have had to break the coconut, scrape the pulp out and grate it myself. I went the easy way and opted for the desiccated coconut, rehydrating it with coconut milk. I also didn’t have pandan leaves, so I used bottled essence to give color and a hint of flavor. If you have fresh pandan, finely chop a couple of small leaves, add them to the water needed for this recipe and blend and strain to discard the fibers. Your klepons will taste so much better.

Serves 4 (makes 20 pieces) 100g glutinous rice flour 100 ml water Few drops of pandan essence 40g Javanese palm sugar 25g desiccated coconut 25ml coconut milk Pinch of salt

Jakarta-born chef Theodora Hurustiati, a 13year resident of Udine, Italy, was the runner-up in the TV cooking program La Scuola – Cucina di Classe (The School: Classy Cooking).

• Combine desiccated coconut, coconut milk and pinch of salt in heat-proof container. Add more salt if you use freshly grated coconut. Steam for few minutes until warmed through.

• Shave or finely chop palm sugar and re-compact into 20 tiny balls of about 2 grams each. Do not try a shortcut and cut into cubes, as the shape won’t allow it to melt during cooking.

• Place glutinous rice flour and pandan essence in bowl. Pour water gradually while you mix everything using spoon or with fingers until dough is combined. Amount of water needed may vary slightly between brands of glutinous rice.

• Divide dough into 20 equal balls of about 10 grams each. One by one, takes balls and flatten slightly to form thick disc.

• Place sugar ball in center, wrap dough around to enclose filling. Roll between palm of hands to give a rounder shape.

Continue until all dough is finished.

• Boil klepons until they come to the surface. Make sure not to put too many at once or they’ll stick to one another.

• Roll cooked klepons over grated coconut. Serve cooled at room temperature.

2020

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may 14, 2016

Sophia Latjuba

‘People would be surprised to know that I am a goofball’ Sophia Latjuba has taken the gene-coup of seriously gorgeous Indonesian-German looks and parlayed them into a lasting entertainment career. Modeling was a given, but she also acted on film, TV and stage and recorded several albums; off set, she leant her name and energy to several causes, and is currently the civil ambassador for the UN’s Global Goals for Sustainable Development. “I’m still surviving,” says the mother of singer-actress Eva Celia and Manuella. Although she will be 46 in August, she appears almost preternaturally youthful, which she ascribes to a daily yoga routine. “My fear is not being as physically active as I have been,” she says of getting older. “I will always have my looks and they will always be the way they should be — I don’t want to look like I’m 30 when I’m 70.” words Bruce Emond Illustration Mufty Fairuz

I am, in three words …

Independent, forgiving, sensitive.

Favorite food …

Indian food.

My not so public side …

I don’t like to socialize, but I like good conversation; I thrive on good conversation.

And least …

British. I’m not really into shepherd’s pie.

A friend is …

Someone who listens to your crap and who is there in bad times as well as in the good.

And family …

It’s only my children right now, because I don’t have a spouse. I hope I have passed who I am on to them.

I still need to learn …

The languages of Italian and Portuguese.

My favorite part of Jakarta …

My home.

And least …

That would be the roads. No, the mall (laughs).

Dream dinner guests …

My late father and Einstein.

My entertainment career gave me …

Strength and flexibility.

When the going gets tough, I …

Do yoga.

My good weekend is …

Staying home and reading.

I would never …

Do drugs. It’s a sign of weakness. I don’t want to be seen as weak. That’s the German trait in me.

People would be surprised to know …

That I’m a goofball. Or maybe they wouldn’t.

My greatest achievement …

Raising my two daughters by myself.

I laugh at …

Good jokes, good humor.

And cry at …

When people show their empathy toward others. The good side of humanity makes me cry.

My beloved journey …

When Eva was about 10 I took her on a trip to Europe. We started off in Rome and ended up in Barcelona, taking the bus. And then we went from church to church on a spiritual tour.

The best advice someone gave me …

It was my mother. She always advised me to read a lot and to be sophisticated in my speech and gestures.

I am bored by …

Some work, not all work.

I would change in the world …

No doctrines.

And in my life …

Nothing.

My life motto …

It can change from day to day, and according to what I’m going through. So I don’t really have one.