Happy May Everyone. Happy Victoria Day too.

I am sure you are waiting for our ever popular Warung Sabtu – yes, it’s Saturday Café.

The event will be held on:
Saturday, May 26th, 2012, from 12:00pm to 3:00pm
at CISC Club House.
Unit 320, 4014 MacLeod Trail S
Calgary, Alberta, T2G 2R7
Canada

This time Warung Sabtu will feature the following menu:

Nasi campur Menado (mix Manadonese rice)
Empal gentong ( spicy curry-like beef soup from Cirebon)
Bakso (beef ball soup)
Lontong sayur (spicy curry-like mix soup from Padang)
Siomay (steamed dumpling)
Es teler (fruit cocktail)
Es cing cao (grass jelly cocktail)
Risoles (springroll-like Indonesian snack)
Lemper (sticky rice filled with meat)
Cookies
Sambel (chili based sauce)
Fresh Tempeh (fresh soybean-cake)

Sunday May 20, 2012, 8:00 pm Goldcorp Centre for the Arts, SFU Woodward’s – Wong Theatre
Part of Gong! The Gamelan Festival
Presented by SFUW and Vancouver Community Gamelan Society
Featuring Gamelan Alligator Joy, and Gamelan Si Pawit with choreography by Henry Daniel

As part of Vancouver’s 2nd annual gamelan festival, Gamelan Alligator Joy (the chamber gamelan alter-ego of Gamelan Madu Sari) and Vancouver Community College’s Gamelan Si Pawit will present a joint concert of new music and dance in collaboration with SFU dance professor/choreographer Henry Daniel and his group Full Performing Bodies. Each gamelan ensemble will perform original compositions by prominent composers in their group. Also, marking the centenary of John Cage’s birth, Gamelan Si Pawit will perform Cage’s “Haikai”, a 20-minute work originally commissioned in the 1980s by Jon Siddall for Toronto’s Evergreen Club Gamelan, performed again on those very instruments by Siddall’s Vancouver group, with Daniel’s choreography taking it to another dimension.

There will be premieres of new pieces by Siddall and Damon Schwabach-Morris for the gamelan degung ensemble and by Sutrisno Hartana for Alligator Joy. To complete Alligator Joy’s program, Mark Parlett and Michael O’Neill are arranging and expanding works that were premiered last year on SFU’s Gamelan Madusari. O’Neill’s 20-minute work “Beledrone”, combining his interest in gamelan and highland pipes, features two pipers and vocalists Beverly Dobrinsky and Carmen Rosen of Zeellia; Parlett’s piece “Ismoyo in Samsara” features vocalist DB Boyko. Altogether the concert will offer a stimulating cross-cultural experience for fans of gamelan, new music and contemporary dance. Tasty Indonesian food will also be for sale.

Tickets $15/$12 students & seniors at Banyen and Highlife
online at http://sfuwoodwards.ca or at the door (cash only)

For more info: www.gamelanmadusari.com
Contacts: Jon Siddall, jon.siddall@gmail.com             604 616-6078       (Gamelan Si Pawit)
Tony Reif, treif@songlines.com             604 737-1632       (Gamelan Alligator Joy)
Henry Daniel, hdaniel@sfu.ca             778 994-3897

This concert is made possible with support from the City of Vancouver, the Province of BC, and the Consulate-General of the Republic of Indonesia in Vancouver.

For more information about this event, please click HERE

Gamelan Gita Asmara

Two Evening of Spectacular Balinese Music and Dance

Caravan World Rythms and SFU Woodward’s has presented Gamelan show in Vancouver on May 18 & 19 at Fei and Milton Wong Experimental Theatre.

May 18 & 19, 8:00pm
Fei and Milton Wong Experiemntal Theatre
Coldcorp Centre for the Arts, Simon Fraser University (149 W. Hastings)

Advance tickets $15 / $20 at the door / $30 Family Package
Available online at www.caravanbc.com
or at HIGHLIFE (1318 Commercial Drive)
and BANYEN BOOKS (3604 W. 4th Ave.)

Gamelan Gita Asmara is a Vancouver-based ensemble of 25 musicians and 5 dancers that perform traditional and contemporary Balinese music on a spectacular and authentic gamelan ensemble of bronze gongs, metallophones and drums.

The group, based at UBC, was founded by Professor Michael Tanzer, and is host to Balinese guests I Wayan Sudirana (musical director) and Ni Putu Widiantini (dance director). The 2012 concert presentation features an ambitious miz of classical, modern, rockin’ and sweet music, highlighting the rigorous cohesion of the ensemble. Among other works, the concert features Sudiaranna’s towering new compoosition Tabuh Pisan Bhaskara, based on an ancient sacred melody used in temple rituals. This explosive piece builds up a huge range of moods, from serene to ferocious. Widiantiini interprets the powerhouse Wiran Jaya (Victorious Hero) a torpedo of crashing gongs and intense movement danced solo.

Other special guest are musician I Dewa Made Supartha, dancer Keiko Ninomiya, and direct from Bali for the first time, 14-years old dancer Ni Putu Suci Pramesti. The combined effect of the music, dance, instruments and costumes is dazzling, making this concert appealing to people of all ages and a great event or families.

source: Consulate General of the Republic of Indonesia

for more information about this event please see HERE

CISC wishes all Mothers a happy Mother’s Day!

Mothers are the sweetest gift from Gods to us. There is no way we can ever really thank our mother for all she does for us nevertheless we must make it a habit to keep reminding ourselves of the various sacrifices she made while raising us. Mothers’ Day is the best time to say in words how much you love and care for your mum.

Did you know Indonesia has it’s own date of Mothers Day (Hari Ibu) which fall on December 22th ?

Happy April Everyone. The weather is getting nicer. Woo..hoo…. !

I am sure you are waiting for our ever popular Warung Sabtu – yes, it’s Saturday Café.

This time Warung Sabtu will feature the following menu:

Lontong sayur, nasi gudeg komplit,bakmi goreng, sate ayam , soto medan, pastel, kroket, lumpia, perkedel jagung, tempe mendoan, donat, lapis surabaya, lapis legit, lapis surabaya, kastangel, lidah kucing, nastar, fresh tempe

English translation:

Lontong* Soup, complete Gudeg* rice, fried Bakmi*, chicken Satay*, Medan Soto*, pastel, Croquette*, Lumpia*, corn Fritters*, tempe mendoan*, donnut, sponge cake, cheese cake, cat-tongue (not real tongue!) cake, pineapple cookies, fresh tempeh.

What are they ? Here is what Wikipedia says:

Lontong is an Asian dish made of compressed rice wrapped inside banana leaf that is then cut into small cakes as staple food replacement of steamed rice. The smaller size of lontong filled with vegetables (carrot, common bean and potato) sometimes also filled with meat, are eaten as snack.

Popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be eaten as an accompaniment to other dishes such as Satay and curries. It is also used in Soto as an alternative to vermicelli noodles.

Lontong is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces.

Alternative ways of cooking lontong include placing uncooked rice into a muslin bag then letting the water seep in and cause the rice to form a solid mass (Ingram, 2003).

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^[1] [2]. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish 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 crisp beef skins (sambal goreng krecek) ^[3].

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. The Solo gudeg from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color because teak leaves is absent. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as “Kota Gudeg” (city of gudeg). The center of Yogyakarta gudeg restaurants are in Wijilan area, east side of Yogyakarta Kraton (Sultans’ palace).

Bakmi consists of two Hokkien Chinese words literally translated to English as “meat noodles” (肉麵, Pe̍h-ōe-jī: bah-mī). Bakmi is a wheatbased noodle which was brought to Southeast Asia by Chinese merchants, and is today a common noodle dish, especially in Indonesia and inThailand. The dish has also been further developed to more closely align with the local tastes. Bakmi is between Chinese style wheat noodles and Japanese Udons in thickness, and there are several variants of bakmi in Indonesia.

The most common type of bakmi in Indonesia is bakmi kuning, or ‘yellow noodles’. And the most common recipe of bakmi dish in Indonesia is chicken noodle (Indonesian: bakmie ayam or mie ayam). Mie ayam is wheat noodle topped with diced chicken meat seasoned in soy sauce. Mie ayam often accompanied with wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatball). Bakmi ayam is a popular Chinese Indonesian dish and ubiquitous in Indonesian cities, it can be served in a restaurant to a humble travelling cart.

The other popular Indonesian bakmi recipe is fried bakmi (Indonesian: bakmie goreng or mie goreng).

In Thailand, wheat noodles are also known as bami (Thai: บะหมี่). It is eaten mainly in noodle soups and in Chinese style stir-fried noodle dishes.

Bakmi/bami strongly resembles the Chinese noodles called lamian and mee pok.

The words mie and bami, used in Dutch, come from bakmi and were introduced into the Dutch language during the Dutch colonial period in Indonesia. Indonesian food is very popular in the Netherlands, and bami goreng (fried bakmi) is a popular dish.

Satay ( /ˈsæteɪ/,  /ˈsɑːteɪ/ sah-tay), or sate, is a dish of marinated, skewered and grilled meat, served with a sauce.^[1] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia.^[2] Satay is available almost anywhere in Indonesia, where it has become a national dish.^[3] It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, and the southern Philippines, as well as in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa. It is listed at number 14 on World’s 50 most delicious foods readers’ poll complied by CNN Go in 2011.^[4]

Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia’s national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners to fine dining restaurants and luxurious hotels.^[1] Soto, especially soto ayam (chicken soto), is considered as Indonesian counterpart of chicken soup. Soto is a comforting soup,^[2]because it is always served warm with tender texture in most of Indonesian households, and naturally considered as Indonesian comfort food.^[3][4]

A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes or béchamel in Spain, and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs.^[1] The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, “to crunch”) gained worldwide popularity, both as a delicacy and as a fast food.

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia(Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for “spring roll” in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.

Corn Fritters are a savory snack. Traditional corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, or baked and served with jam, fruit,honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.

Tempeh (English pronunciation: /ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.^[1] Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as the tempeh ages.^[2][3] Because of its nutritional value, tempeh is used worldwide invegetarian cuisine; some consider it to be a meat analogue.

Tempe mendoan

A variation of tempeh cooking method, often found in Purwokerto. The origin of the word mendoan is from Banyumas regional dialect, which means “to cook instantly in very hot oil”, that results in semi-raw cooking^{[clarification needed]} and soft texture. The tempeh is dipped into spiced flour dressing before frying it in hot oil for a short time. Tempe Mendoan may seem like half-cooked soft fried tempeh, unlike common crisp fully deep fried tempeh.

Kurir Newsletter edition 110 has been sent out to our members addresses and it should arrived on  April 9th, 2012. The PDF copy has been uploaded HERE for you who like to read it online.

We thanks all valued advertisers that help us with printing and mailing costs.

There are a lot of club update and interesting article. You can read about Indonesian Culture, Meet Our Newest Directors. Did you know how our Warung Sabtu being established and has become favourite event? read on..

You will see calendar about our Upcoming Event, the Message from Our Sports Director, Badminton Club update, and who’s who… we put pictures of our 2012 Board of Directors.

Anyone interested to become Professional Photographer should read article on Page 17, and for those who are looking for the new career pat, training, work experience can find useful information on Page 18. For those who like to join our Zumba class you can find the information there as well.

In page  19 we prepare CISC quiz about Indonesia. The prize for winning the quiz is ticket for Finale of Global Fest 2012
In page 20 we ask  your help to fill a survey about our club. This is very important for us to be able to serve you better.

Please cut along the dotted line and so the survey and the quiz would be back to back. At the Quiz side, in the “from” box please put your name and address if it is blank, stick the stamp on the top-right-hand, and mail it back to us.

• Deadline for Entry is June 1st, 2012
• Answer will be seen on CISC Facebook, 14 days after final entry
• CISC Directors, Committee and their families can not win but everyone is welcome to play.
• You have better chances to Win!

Easter Egg Hunt 2012 was successfully held at Sunnyside Hillhurst Community Association on Saturday, April 7th.

Mario Carli our Social Director has decorated the room and set-up the stereo, with the help of some early birds, so it was ready when the kids and parents came in. We welcome two families as our new members, along with some membership renewal. In total, about 35 people attending, kids and parents.

The event was started about 11am with Egg Decoration. Some eggs were decorated with small stickers around, some were coloured/painted, and some others are not real egg and with chocolate or sweet inside. Kids were having fun using water paint and brush. And the eggs looked wonderful and ready for hunting.

At 12pm the food arrived. What a wonderful combination of Chicken On The Way, steam rice, ketchup, hot sauce, with assorted soft drink and waters. Everyone busy with  food, I meant keep on taking for 2nd or 3rd round. I heard some feedback that people prefers these menu than pizza. While everyone busy munching, Mike Berrends the Magician prepared his gigs and stuff for the show.

Around 1pm the Magic show started. Mike was a real Pro. He involved everyone and asked some kids to volunteer and everyone seemed to have fun with h00.. haa…laughs and giggles.

After the magic show everyone were sent out to the soccer field to hunt the eggs. The eggs had been previously hid in the field. It is a big soccer field, it made  kids and parents wondering around, ran, and peeked into grass and every corner to collect as many eggs as possible. Then comes the egg count, the kids that had the most egg won the prize.

It was an awesome event. Everyone went back home happily.

Here are some photos that were taken on the event. Pardon the quality, they are taken using blackberry and smartphone. But I hope it represents the successful event. Way to go Mario !

Thanks to Bimo Rasyid Prawiro who post this in our facebook group:

Hi everyone,
This is a great opportunity to support our Indonesian film industry. Starting Friday (April 6 2012), come on up to Cineplex Odeon Sunridge Spectrum Cinemas to watch “The Raid: Redemption”. Iko Uwais will showcase his Pencak Silat skills as well throughout the movie. Indeed, a great medium for our non-Indonesian friends to learn more about Indonesia.
Have a great day!

Click here to view the embedded video.

Other Cinena show time can be found here

Thanks to Philip for this article:

Nyepi is a Balinese “Day of Silence” that is commemorated every Isaawarsa (Saka new year) according to Bali’s calendar it will be today on March 23rd, 2012. It is a day of silence, fasting, and meditation. The day following Nyepi is also celebrated as New year.
Observed from 6 a.m. until 6 a.m. the next morning, Nyepi is a day reserved for self-reflection and as such, anything that might interfere with that purpose is restricted. The main restrictions are: no lighting fires (and lights must be kept low); no working; no entertainment or pleasure; no traveling; and for some, no talking or eating at all. The effect of these prohibitions is that Bali’s usually bustling streets and roads are empty, there is little or no noise from TVs and radios, and few signs of activity are seen even inside homes. The only people to be seen outdoors are the Pecalang, traditional security men who patrol the streets to ensure the prohibitions are being followed.
Although Nyepi is primarily a Hindu holiday, non-Hindu residents of Bali observe the day of silence as well, out of respect for their fellow citizens. Even tourists are not exempt; although free to do as they wish inside their hotels, no one is allowed onto the beaches or streets, and the only airport in Bali remains closed for the entire day. The only exceptions granted are for emergency vehicles carrying those with life-threatening conditions and women about to give birth.

Studio Bollywood iDance, is proud to present the Third Annual Dance Extravaganza, benefitting the Calgary SCOPE Society called ONE – RHYTHM OF WORLD DANCE and will take place at the JUBILEE AUDITORIUM, on Saturday May 26, 2012.

Studio Bollywood iDance (SBiD) invites CISC to participate in this event…so…
we will be doing INDANG dance in the event, we need 15 dancers male and female mixed. New dancers welcome.

Please let Chandra Garland know ASAP, we will practice after Easter break….Let the fun begin…..