Kuta is administratively a district (kecamatan) and subdistrict/village (kelurahan) in southern Bali, Indonesia. A former fishing village, it was one of the first towns on Bali to see substantial tourist development, and as a beach resort remains one of Indonesia’s major tourist destinations.
Kuta is now the center of an extensive tourist-oriented urban area that merges into the neighboring towns. Legian beach, to the north, is the commercial hub of Kuta and the site of many restaurants and entertainment spots. Most of the area’s big beachfront hotels are in the southern section of Tuban.
Indonesia has a fantastic Islamic structure which is famous for its magnificent white walls and superb black dome. This is known as Baiturrahman Grand Mosque of Indonesia located in the center of the city of Banda Aceh, Aceh province.
Baiturrahman Grand Mosque is a 130-years old mosque which truly represents the culture of the Acehnese people of Indonesia. Baiturrahman Grand Mosque was designed by an Italian architect and built by the Dutch colonial administration as a token of reconciliation following their destruction of an older mosque during the Aceh wars. Baiturrahman Grand Mosque was survived from the devastating tsunami in 2004 when hundreds of people sought refuge and the whole city was destroyed.
The historic facts suggest that Baiturrahman Grand Mosque of Indonesia was firstly built from wood in 1612 under the reign of Sultan Iskandar Muda. Although according to some historians Baiturrahman Grand Mosque was firstly constructed even earlier in 1292 by Sultan Alaidin Mahmudsyah. During the Aceh war in 1873, Baiturrahman Grand Mosque got fire and it was burnt to the ground. In 1879, Major General Vander who was acting as the Military General reconstructed Baiturrahman Grand Mosque as the symbolic emblem of the Acehnese culture. Baiturrahman Grand Mosque of Indonesia has a 35-meter tower, 7 grand domes and 7 minarets in total.
Nasi Lemak or coconut rice is the national food of Malaysia and it is one of the most distinguished dish from Malaysian cuisine. Nasi Lemak is a typical Malay word which means “Thick creamy rice”. Malaysian people like Nasi Lemak too much and they eat it at any time during a day. It is available in Malaysia from almost every food corner and even it is sold in streets. Nasi Lemak is also very popular dish in Singapore . Traditionally it is sold wrapped in thebanana leaves by the hawkers but it is also served in plates in the proper restaurants.
The original version of Nasi Lemak is cooked in coconut milk, with pandan leaves, ginger or a stalk of lemon grass and obviously with rice. When the rice is steamed in the coconut milk, it enriches it with fabulous aroma. Normally Nasi lemak is served with fried anchovies, peanuts, sliced cucumber, hard boiled eggs and a spicy condiment known as sambal. Anchovy is a very common salt fish which is found largely in the world oceans .The Chilli Sambal is prepared with crispy ikan bilis , onions and tomato juice.
In the recent years as Malaysia has attracted thousands of immigrants from all over the world and she has also become the hub for tourism in South East Asia, the chefs have introduced Nasi lemak in numerous forms like in Chinese , Singapore , Thai , Indian and Vegetarian versions. Malaysians of every age are crazy for Nasi Lemak , the national food of Malaysia , especially children love it as a breakfast dish.
Bali of Indonesia is an awesome spot for the global tourists which is well known for its tremendous beaches. But in this article we’ll tell you about Balinese Klepon which is a traditional rice cake, so provocative and slushy in its taste. Balinese Klepon is a toothsomedessert of Indonesia and it is also a favorite snack in Lombok which is a beautiful island in West Nusa Tenggara (Nusa Tenggara Barat or NTB) province of Indonesia.
Normally you can find it in lush green marble shaped rice balls although some sweet makers in Indonesia also prepare Klepon in many other colors. Nowadays black Klepon with their rich and soft flavor are also very popular. But traditionally the sensational and green Klepon is made of sticky rice flour which is stuffed with palm sugar. The rice powder is specially made gluey and then it is mixed with lukewarm water. For making it green the Suji leaves are added in the batter. Then small balls are prepared from this batter which are approximately in 2½ cm (1 inch) in diameter. After making of the ball it is filled with grated or sliced brown sugar by inserting through a hole and after that it is again sealed. Then these balls are boiled in the water which ultimately cook all of their stuff inside and also make the sliced sugar diluted. Finally the balls are rolled in the grated coconut before being served.