Angklung, the Sounds of the Bamboo

Angklung is a musical instrument made out of two bamboo tubes attached to a bamboo frame. The tubes are carved so that they have a resonant pitch when struck. The two tubes are tuned to octaves. The base of the frame is held with one hand while the other hand shakes the instrument rapidly from side to side. This causes a rapidly repeating note to sound. Thus each of three or more angklung performers in an ensemble will play just one note and together complete melodies are produced. Angklung is popular throughout Southeast Asia, but originated from Indonesia (used and played by the Sundanese since the ancient times).
The Angklung got more international attention when Daeng Soetigna, from Bandung, West Java, expanded the angklung notations not only to play traditional pélog or sléndro scales, but also diatonic scale in 1938. Since then, angklung is often played together with other western music instruments in an orchestra. One of the first well-known performances of angklung in an orchestra was during the Bandung Conference in 1955. A few years later, Udjo Ngalagena, a student of Daeng Soetigna, opened his "Saung Angklung" (House of Angklung) in 1966 as centre of its development.
In Hindu period and Padjajaran kingdom era, Sundanese people used the angklung to sign the time for prayer. Later, Padjajaran kingdom use this instrument as corps music in Bubat War (Perang Bubat).
Angklung functioned as building the peoples community spirit. It was still used by the Sundanese until the colonial era (Dutch East Indies, V.O.C). Because of the colonial times, the Dutch East Indies government tried to forbid people playing the angklung instrument. Because it was forbidden to play angkung during this time, the popularity of the instrument decreased and it came to be played only by children in this era.
In Bali, an ensemble of angklung is called gamelan angklung (anklung). While the ensemble gets its name from the bamboo shakers, these days most compositions for Gamelan Angklung do not use them. An ensemble of mostly bronze metallophones is used instead.
While the instrumentation of gamelan angklung is similar to gamelan gong kebyar, it has several critical differences. First, the instruments are tuned to a 5-tone slendro scale, though actually most ensembles use a four-tone mode of the five-tone scale (an exception would be five-tone angklung from the north of Bali.) Secondly, whereas many of the instruments in gong kebyar span multiple octaves of its pentatonic scale, gamelan angklung instruments only contain one octave, though some five-tone ensembles have roughly an octave and a half. The instruments are often considerably smaller, and hence more portable when used in cremation rituals. The musicians often play in a procession as the funeral bier is carried from the cemetery to the cremation site, in addition to playing music to accompany the ceremony.
The structure of the music is similar to gong kebyar. Jublag and jegog carry the basic melody, which is elaborated by gangsa, reyong, ceng-ceng, drum, and flute. A medium sized gong, called kempur, is generally used to punctuate a song's major sections. And although most older compositions generally do not employ gong kebyar's more ostentatious virtuosity and showmanship, many Balinese composers have created kebyar-style works for gamelan angklung, often featuring dance.

For more information click: http://en.wikipedia.org/wiki/Angklung

INDONESIA Street Food

Living in a country that has endless variety of food and drinks, Indonesians do eat out, but the majority does not go to restaurants. The local food scene relies heavily on street food. Indonesians savour the delicious meals offered by ubiquitous street vendors day and night for breakfast, lunch and dinner.
Living in a country that has endless variety of food and drinks, Indonesians do eat out, but the majority do not go to restaurants. The local food scene relies heavily on street food. Indonesians savour the delicious meals offered by ubiquitous street vendors day and night for breakfast, lunch and dinner.
Street food is a quick meal sold by a vendor with a push cart, basket, at a stall, or possibly at a store where customers can see the preparation of food clearly. It provides a close connection between the customer and the street food, unlike having a plate of food in a restaurant.
The types of food offered vary from a simple fried tofu to a much more complicated dish like gudeg (raw jackfruit cooked in a Javanese traditional way that originated from Yogyakarta). In big cities like Jakarta, Surabaya, Bandung, Semarang and Medan, the street vendors offer many a traditional food from various regions in the archipelago. But in smaller cities, they are usually of the local cuisine.
The most commonly found street food is bakso or meatballs that are usually served in a bowl, like soup, with noodles, bean curds (tofu), eggs, and/or fried meat.
Another popular soup-like street food is soto. It is mainly comprised of broth and vegetables. The meats most commonly used are beef and chicken, but there are also sotos with mutton and pork. It is usually accompanied by rice or compressed rice. Sotos are differentiated by the ingredients in them, such as soto ayam (chicken) and soto kambing (mutton).
There are many sotos in Indonesia, as different regions and ethnicities have their own ways of preparing the cuisine, such as soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), so to Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi).
The other popular delicacy often sold by street vendors is satay. It is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, or fish) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasonings, mostly made of ground nuts. Satay may have originated in Java or Sumatra, but is very popular outside Indonesia too. Similar to soto bakso and soto, there are many types of satay from sate Madura to Padang, sate Iilit, sate susu, kulit, sate Ponorogo and many more.
Nasi goreng (steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning) is also very popular along with nasi rawon (rice served with dark beef soup) originally from East Java. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs, pecel (a mixture of vegetables and traditional crackers with spicy peanut paste). Madiun and Blitar in East Java are popular for their pecel and gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce). The taste is sweet in Eastern Java and salty in Western Java.

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Museum Batik Danar Hadi

The passion of H.Santosa Doellah for preserving Batik, trigger the idea of building a museum of batik. As one of the Cultural identities, batik is an insperable part of the city of Surakarta - or popularly known as Solo. Batik crafts-starting from home industries to giant professional manufacturers - are a common sight in every corner of the city.The history of Batik Danar Hadi also began in this city, when H. Santosa Doellah and his wife Hj. Danarsih Santosa decided to start their batik business in 1967.The name Danar Hadi itself was actually a combination of two names ; Ibu Danarsih and her father H.Hadipriyono. Displayed in this gallery are the antique batiks that were created through the period of time before and during the Dutch and Japanese occupancy, till the independence of Indonesia. Observe batik art at its finest, which includes the Batik Kraton, Batik Belanda, Batik Cina, Batik Hokokai, Batik Indonesia and Batik Saudagaran.The old building of Ndalem Wuryanigratan itself is promised to be an interesting object for cultural tourism, displaying the spendor of traditional Javanese architecture.

Location"Galeri Batik Kuno Danar Hadi" is located at the centre of Surakarta, at Jl. Brig. Jen. Slamet Riyadi No. 261-263, the main street of Surakarta.

For more information click:http://www.my-indonesia.info/