Practical Information for Traveling to Indonesia...

 

Indonesia

Tourism in Indonesia is an important component of the Indonesian economy as well as a significant source of its foreign exchange revenues. The vast country of sprawling archipelago has much to offer; from natural beauty, historical heritage to cultural diversity. In 2012 the tourism sector contributes to around US$9 billion of foreign exchange, and is estimated will surpassed US$10 billion in 2013. The tourism sector ranked as the 4th largest among goods and services export sectors.

 

Passeport & Visas

Visitors should be in possession of valid passport with minimum of 6 months validity and a return or an onward journey ticket at the time of arrival. Since 2004 the tourist visa fee (U.S. 25) is mandatory. You can get on arrival at the airport. It is valid for 1 month. You can pay in euros, but the change to the airport is not to your advantage, it will cost a bit more expensive.

ENTRY REQUIREMENTS FOR VISA ON ARRIVAL (VOA)

A. Passport must be valid for a minimum of 6 (six) months as from the date of entry into Indonesia

B. Onward or return tickets are compulsory

C. No compulsory vaccinations

D. Visitors must enter through the designated airports and/or seaports in Indonesia

 

Health

No vaccinations are required but vaccines DT-Polio, typhoid, hepatitis A and B are recommended

 

Currency

The currency is the Indonesian Rupiah or RP (rp).

For information: 1 euro = 16 487.60 IDR (Indonesian Rupiah)

 

Tips

They are common to thank guides, drivers and porters. Tipping is subject to your discretion

 

Indonesian cuisine

Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago. Many regional cuisines exist, often based upon cultural and foreign influences. Indonesian cuisine varies greatly by region and has many different influences.

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Five main Indonesian cooking methods are goreng (frying), bakar or panggang (grilling), tumis (stir frying), rebus (boiling) and kukus (steaming).

Some popular Indonesian dishes such as nasi goreng, gado-gado, sate, and soto are ubiquitous in the country and considered as Indonesian national dishes.

Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is more indigenous. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.

Some popular dishes that originated in Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.

Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand (to push the food onto the spoon), although in many parts of the country, such as West Java and West Sumatra, it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) food stalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodles), and kwetiau goreng (fried flat rice noodles).

 

 

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