VOI - Voice of Indonesia | RRI - Radio Republik Indonesia

Photo credit: dinaskebudayaan.jakarta.go.id

Rangi cake or also called sago rangi cake is one of the legendary Betawi traditional cakes. This cake is made from a mixture of starch and grated coconut which is baked in a special mold on a small stove and covered so that it cooks quickly. Not many people know that Rangi cake is an abbreviation for digarang wangi . Digarang means the cake dough is cooked without oil on a wood-burning stove. While wangi means fragrant

This cake is made from a mixture of grated dried coconut with palm sago. What you have to pay attention to is that the starch must be palm sago, so that the cake is chewy and delicious to eat. So to make it you just mix all the ingredients for the dough, such as sago flour, coarsely grated coconut, water, salt, stir well until the dough is crumbly. Once mixed well, put the mixture into the heated Rangi cake mold. Cook for approximately 15 minutes using low heat until cooked evenly. There is no need to turn the cake upside down because later the cake will cook perfectly by itself. To give it a sweet taste, the top is smeared with brown sugar which has been thickened with starch.

A portion of Rangi cake is usually sold in a row size. The cake mold is thin, but wavy at the bottom. This Rangi cake is most delicious when eaten warm. When the texture of the cake is still crispy, soft and the brown sugar is still melted well. The outside of this cake tends to be rough because of the grated young coconut in the dough. When it's cold, the cake will be a little tough and the sugar will also become stickier. A cup of hot black coffee or tea will further complement the sweet taste of this sago rangi.

Like traditional snacks in general, sago rangi is also sold using mobile carts. Even though it is small, the equipment in the cart is quite complete, from the stove to the cake mold and storage.

Photo credit: kemlu.go.id

Indonesian Consul General in San Francisco/ California/ United States/ Prasetyo Hadi/ received a visit from the Manager of the Indonesian Swimming Training Center/ Wisnu Wardhana/ at the office of the Indonesian Consulate General in San Francisco on Wednesday (3/7/2024)//

In the meeting/ the Consul General expressed his longing for Indonesia's achievements at the international level in the field of swimming// According to Prasetyo Hadi/ a good sports management system/ a culture of sportsmanship and fair competition as well as continuous support from various groups/ including the government/ business world/ and society/ determine successful achievements in aquatic sports//

Meanwhile/ Wisnu Wardhana conveyed a series of activities of outstanding young Indonesian swimming athletes during the visit// Among others,  undergoing summer program training at one of the best local swimming clubs in California//

He said/ this is a trial project to increase the capacity of young Indonesian swimming athletes abroad//

The athletes also had the opportunity to take part in the 2024 Orinda Aquatic Senior Open championship/ one of the prestigious regional swimming competitions on the West Coast of the United States//

An  athlete from the Jakarta Jaquatics club/ Samuel Maxon Septionus/ was able to compete with young American athletes/ even achieved the best times in his age group for several styles/ including 50 meters and 100 meters freestyle//

Wishnu Wardhana emphasized that Indonesian swimming athletes need to experience firsthand the atmosphere of swimming training and tournaments in America which is known to be very competitive//

The meeting at the Indonesian Consulate General in San Francisco was also attended by a number of diaspora coaches and young Indonesian swimming athletes living in the Bay Area/California//

Consul for Information/Social/and Culture of the Indonesian Consulate General in San Francisco/ Mahmudin/ said/ they hoped that one day they would be able to make Indonesia proud in various regional and international competitions//

The Indonesian restaurant started opening in 2015, when Abah Umar left for Arabia as an Indonesian migrant worker. From his hard work, he collected capital little by little until finally he succeeded in opening Media Asian Restaurant at the foot of Jabal Uhud. The restaurant is famous not only among settlers, even many Indonesian officials and celebrities visit it during their Haj pilgrimage. Slowly but surely Medina Asian Restaurant continues to grow, until now Abah Umar has opened 14 restaurant branches by employing 23 salespeople from Indonesia and Bangladesh.

Photo credit: kemlu.go.id

The Indonesian Consulate General in Mumbai, India organized the Indonesia &  Film Festival at the National Film Development Corporation (NFDC) Mumbai  Maharashtra  from Monday (1/7) to Saturday (6/7).   The films shown at this festival are Indonesian films Cek Toko Sebelah 1 produced by Ernest Prakasa in 2016, Partikelir (2018) by Pandji Pragiwaksono  and Sehidup Semati (2023) by Upi Avianto. Meanwhile, Indian films are Kantara (2022) by Rishab Shetty and Major (2022) by Sashi Kiran Tikka. At the closing, the film shown is RRR-Rise Roar Revolt (2022).

Consul-General of the Republic of Indonesia in Mumbai, Edy Wardoyo at the opening of the festival pointed out that  as the first activity held in Mumbai,  Indonesia & NFDC Film Festival is expected to introduce the Indonesian film industry to the people of India, especially in Mumbai. The festival was opened by the Consul-General Edy Wardoyo   along with the General Manager of NFDC, Ramakrishnan  on Monday (1/7). The opening of the Festival was attended by around 100 people from the Consular Corps, journalistic circles,  film actors, stakeholders of Indonesia-India cooperation, travel agencies and academics.

Moreover, the event opened with a panel discussion between the Consul General of the Republic of Indonesia Mumbai and the General Manager of the NFDC  which discussed cultural exchange as a good aspect of collaboration, given the close history and culture of Indonesia and India, as well as the good economic cooperation between the two countries, The Indonesian film industry is one of the initiatives that is believed to have a lot of potential. Indonesia can still learn more from the century-old Indian film industry. This film festival is also used as a culinary promotion event as part of Indonesia Spice-Up the World by serving Indonesian market snacks at the break session during the film screening  which includes chicken lemper steamed sticky rice, ongol-ongol (mung bean cake with grated coconut) and pastel for visitors to enjoy.