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Hi guys meet again with apps newsletter 2011, in this issue traditional issue we talk all about Indonesian cuisine,
Yogyakarta's traditional foods, and traditional transportation in Yogyakarta. So enjoy reading…..

Indonesian Cuisine Known throughout the world as the "Spice Islands",

the Indonesian islands of Maluku contributed to the

I ndonesian cuisine reflects its complex cultural

history. Cooking varies greatly by region and
combines many different influences. Throughout
its history, Indonesia has been involved in trade due to its
location and natural resources. Additionally, Indonesia's
introduction of its native spices to world cuisine. Spices such
as pala (nutmeg/mace), cengkeh (clove), and laos (galangal)
are native to Indonesia. It is likely that lada hitam (black
pepper), kunyit (turmeric), sereh (lemongrass), bawang
merah (shallot), kayu manis (cinnamon), kemiri (candlenut),
indigenous techniques and ingredients were influenced ketumbar (coriander), and asam jawa (tamarind) were
by India, the Middle East, China, and finally Europe.Some introduced from India, while jahe (ginger), daun bawang
popular Indonesian dishes such as nasi goreng, gado- (green onions) and bawang putih (garlic) were introduced
gado, sate, and soto are ubiquitous in the country and from China. Those spices from mainland Asia were introduced
considered as Indonesian national dishes. early, in ancient times, thus they became integral ingredients
Rice is a staple for all classes in contemporary in Indonesian cuisine. "Bumbu" is the Indonesian word for
Indonesia, and it holds a central part in Indonesian spice or seasoning, and it commonly appears in the names of
culture: it shapes the landscape; is sold at markets; and is spice mixtures.
served in most meals as a savoury and sweet food. Rice is
most often eaten as plain rice with just a few protein and
vegetable dishes as side dishes. It is also served,
however, as nasi uduk (rice cooked in coconut milk), nasi
kuning (rice cooked with coconut milk and turmeric),
ketupat (rice steamed in woven packets of coconut
fronds), lontong (rice steamed in banana leaves), intip or
rengginang (rice crackers), desserts, vermicelli, noodles,
arak beras (rice wine), and nasi goreng (fried rice).
Indonesia is a tropical country with abundant
tropical produce such as coconuts. Thus, since ancient Example of Indonesian Sundanese meal; roasted fish, nasi
times Indonesia developed many and various uses of this timbel (rice wrapped in banana leaf), fried chicken, sambal,
plant. The broad use of coconut milk in many Indonesian fried tempeh and tofu, and sayur asem; the bowl of water
dishes is another common characteristic of Indonesian with lime is kobokan.
cuisine. It is used in many recipes, from savoury dishes
such as rendang, soto, sayur lodeh, and opor ayam, to
The Indonesian fondness for hot and spicy food was
desserts such as es cendol and es doger. Soto is
enriched when the Spanish introduced cabai chili pepper
ubiquitous in Indonesia and considered as one of
from the New World to the region in 16th century. After that
Indonesian national dish.
hot and spicy sambals have become an important part of
Indonesian cuisine. Soy sauce is also an important flavorings
Indonesia is the home of in Indonesian cuisine. Kecap asin (salty or common soy sauce)
sate; one of the country's was adopted from Chinese cuisine, however Indonesian
most popular dishes, there developed their own kecap manis (sweet soy sauce) with
are many variants across generous addition of palm sugar into soy sauce.
Indonesia.
Sambal ulek, a common
Indonesian spicy condiment.
Rendang kambing, a dish
cooked with coconut milk

Peanut sauce is important part of

gado-gado.

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Yogyakarta’s Traditional Foods
if you are on your visit to Yogyakarta , You should try jogja’s traditional foods, you had better buy them
right before you leave.
Gudeg
The food of Central Java is
renowned for its sweetness, and the
dish of gudeg, a curry made from
jackfruit, is a particularly sweet. Gudeg
is traditionally associated with
Yogyakarta, and Yogyakarta often
nicknamed as "Kota Gudeg" (city of
gudeg).
Gudeg is a traditional food
from Yogyakarta and Central Java,
Indonesia which is made from young
Nangka (jack fruit) boiled for several
hours with palm sugar, and coconut
milk. Additional spices include garlic,
shallot, candlenut, coriander seed,
galangal, bay leaves, and teak leaves,
the latter giving a brown color to the
dish. It is also called Green Jack Fruit
Sweet Stew.
Gudeg is served with white
rice, chicken, hard-boiled egg, tofu
and/or tempeh, and a stew made of
crispy beef skins (sambal goreng
krecek).
Rabbit Satay
Culinary hunting in Yogyakarta is
never ending. The piquant taste of
rabbit satay and its peanut sauce is
slightly different from the other
satays that are more common for
people like chicken and lamb satay.
However, rabbit meat has different
taste and texture, its piquancy is not
as strong as chicken meat and its
soft texture is not as hard as lamb
meat.You can find rabbit satay on
the restaurants and food stalls in
Kaliurang tourism resort in Sleman
Regency, Yogyakarta.
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Bakpia
Bakpia is food made ​from green
beans with sugar mixture wrapped in
flour and then baked. In some areas of
Indonesia, the food seemed legit if
eaten is known as the pia or pia cake.
Contents bakpia can adapt to consumer
desires including chocolate, cheese,
green kumbu, and kumbu black. Bakpia
well-known one of them came from
areas Pathok (Pathuk), Yogyakarta.
Gatot
T h e co m b i n at i o n b et we e n
piquant as well as a bit of sweet and salty
is the characteristic of gatot. Moreover,
the tough texture and the rough grated
coconut add the exotism when you chew
this food. Just like tiwul which ingredients
is also cassava, gatot is believed to be able
to prevent gastric pain. In addition,
consuming gatot can make you feel full
longer or awet wareg as Javanese people
would say, because medically the
digestive system needs more time to
digest it.
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Kipo
You may wonder what Kipo
means in the first place. And when
you get to know that it is a name of
food you may think that it has
something to do with Bakpao
(Buns) and originates from China.
The name Kipo does sound like
Bakpao. But the truth is, they are
totally different in shape, taste
and origin. It is a local snack from
Kotagede, Yogyakarta. It is round,
small, tastes sweet and deliciously
piquant at the same time, and
perfect to accompany your
afternoon tea. The name Kipo is
abbreviated from a Javanese
phrase “Iki opo” which means
“What is this?”
The other uniqueness of Kipo is its
non chemical coloring. The green
color for the paste is made of suji
leaf and pandanus. While the
brown color of the enten-enten
comes from the combination of
grated young coconut and brown
sugar.
Since Kipo does not use any
preservative, it does not endure
for a long period of time. It lasts
two days max.
And many others traditional food
in jogja, so come to jogja and
taste it.
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Yogyakarta’s Transportation

T
Taxi
he city has an extensive system of public city buses, and is a major destination for inter-city buses to elsewhere on
Java or Bali, as well as taxis, andongs, and becaks. Motorbikes are by far the most commonly used personal
transportation, but an increasing number of residents own automobiles.

Lists taxi in Yogyakarta :
1 Arga Surya Alam Perkasa Phone : 5545545
2 Armada Taxi Phone : 517248
3 Centris Raya Taxi Phone : 544977
4 Gunungjati Taxi Phone : 496810
5 Pamungkas Taxi Phone : 621333
6 Pendawa Taxi Phone : 447231
7 Pataga Taxi Phone : 389234
8 Progo Taxi Phone : 621333
9 Rajawali Taxi Phone : 512976
10 Ria Taksi JPhone : 621333
11 Sadewo Taxi Phone : 382262
12 Serasi Autoraya Phone : 864567
13 Setia Kawan Taxi Phone:522333
14 Tambayo Taxi Phone : 512787
15 Vetri Taxi Puskoveri DIY Phone :
563551

Trans Jogja Bus Trans Jogja is one of the local government efforts to establish a full service system
for the bus passenger. The local government believes that this effort may lead to
better transportation services. The latest system renews deposit procedure into
procurement procedure and the bus is arranged to halt in certain location.
Referring to the high demand of total transportation services, the bus determine
to operate from 06.00 am to 10.00 pm.

Trans Jogja Route

Next Route on the

next page

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Traditional Transportation

Becak
Becak was one of the three-wheel mode of transportation that
generally were found in Indonesia. Instead of Indonesia, it also found in
some of Asia.

Andong
A n d o n g i s o n e o f t h e t ra d i t i o n a l
transportation in Yogyakarta and surrounding areas,
such as Solo and Klaten. The existence of carriage as
one of the cultural heritage of Java provides its own
cultural characteristics which are now still continue to
be preserved.

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APPS 2011 Information

Call for Abstract

Participants are invited to submit abstract for oral presentation or poster exhibition. Abstracts will be selected
by peer reviewers based on the scientific merit and relevance. Abstract must be in English. Submitted abstracts for
oral or poster presentation should be original and assorted in the following categories:

a. Biological Pharmacy

b. Pharmaceutical technology

c. Chemical Pharmacy

d. Pharmacology & Clinical Pharmacy

Abstract must be submitted in English only. The abstract should be A/4 size (21.0 cm x 29.7 cm or 8.31 inchies x
11.71 inchies) with all margins set to 4.0 cm or 1.6 inchies. Use Times New Roman, font 12 point size type and single
spacing. Acronyms should be identified with the first reference. Excluding the poster or paper title, author(s) and
affiliation (s), the main text of your abstract should not exceed 200 words and also keywords at least 5 words.

The abstract format should include:

Poster objective : The purpose of your project or study

Method : Briefly describe the methods or strategies used

Result : Summarized specific outcomes

Conclusions : Discuss conclusions reached, outcomes, or lessons learned.

Abstract should be submitted by 15th may 2011 to abstractcallapps2011@gmail.com to be included in the

APPS Booklet. All abstract must include the poster title, author (s), school or student organization, country, and a
summary of the poster content.

The guideline for abstracts can be downloaded at :

http://apps2011-indonesia.com/media/APPS%202011-abstract-template.doc

For All Participants who want to come earlier or stay longer in yogyakarta, you should give
confirmation to commitee at least May, 15 th 2011

The deadline for submitting the abstract lof poster and oral presentation is extended until May 15
th, 2011

For Post symposium Tour(PST) participants, You'd better return to your country at July, 11st 2011
afternoon

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