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Lebaran is the Indonesian term for Eid al-Fitr, the major Islamic holiday marking the end of the fasting month of Ramada...
26/03/2026

Lebaran is the Indonesian term for Eid al-Fitr, the major Islamic holiday marking the end of the fasting month of Ramadan. It symbolizes victory over temptations, spiritual renewal, and forgiveness. It is a time for family reunions (mudik), special food like ketupat, and wearing new clothes.

As with "Raya" in Sumatra, "Bakda Riyadi" in central Java, "Lebaran" known for Eid celebration in Jakarta has been around as long as the city was still under the Dutch rule. In local customs surrounding Jakarta/Batavia, Lebaran is perceived as "finished" (fasting), "open" (heart), "abundant" (overflowing/sustenance), or "melting" (sins). The term may have its origin in Old Javanese word "lěbar" (same spelling), meaning to leave, like Lebaran which marks the end of Ramadhan. In Indonesia, certain traditions during Lebaran still have links to pre-islamic traditions such as visiting the graves of the late relatives.

In Javanese text Bakda Riyadi Satunggaling Adat Kina by K.R.A. Djaja Kramadjaja Adhi Negara, former Adipati of Majakerta, he mentions that "karameyan," a celebration that begins on the 21st of the month of Siyam and ends on the 1st of Sawal, known as "Lebaran Kupat", imitating the "karameyan" of the Majapahit era. He also mentions the tradition of people visiting tombs during the Bakda Riyadi, which the Javanese call Nyadran :
"Dumuginipun Bakda Riyadi tanggal 1 Sawal ingkang laminipun 11 dintên ngantos tanggal 8 Sawal ingkang ugi dipun wastani Lêbaran Kupat punika kintên-kintên mula bukanipun nêlad saking karameyan ing jaman Majapahit wau. Amila sujarah dhatêng pasareyan ing dintên Bakda Riyadi punika tiyang Jawi amastani: Nyadran."

The term "Nyadran" most likely comes from the word "Sraddha". In Nagarakrtagama, Sraddha is a ceremony and festive celebration held to commemorate the death of a figure during the Majapahit era. While Sraddha was held to commemorate the 12th anniversary of the death of a prominent figure, Lebaran Ketupat is also held after 11 days. Both are celebrated in almost the same way, with crowds (karameyan).

Opor is an Indonesian chicken stew based on an aromatic combination of coconut milk and numerous spices such as lemongra...
24/03/2026

Opor is an Indonesian chicken stew based on an aromatic combination of coconut milk and numerous spices such as lemongrass, tamarind, cinnamon, galangal, palm sugar, coriander, garlic, amnd shallots. The dish is typically prepared with bone-in pieces such as thighs or drumsticks, or sometimes even a whole chicken that is cut into pieces.

The dish is usually associated with Java and it belongs to a wider group of opor dishes that employ the coconut milk braising technique (TasteAtlaa). Opor ayam is typically enjoyed at Eid al-Fitrat – a religious festival that celebrates the end of Ramadan.It is usually accompanied by rice, boiled eggs, or ketupat rice cakes.

The etimology of the word "opor" can be traced in Javanese to indicate roasting meat on a spit/skewer (Gericke & Rooda, 1847;1901). Interestingly, if we look at what is in the Serat Centhini & various edition of Indisch Kookboek published in the first half of the 19th century, the typical opor that seems to get the most recognition is opor bebek.

Reference :

Yayasan Centhini Yogyakarta. 1988. SÊRAT CÊNTHINI JILID VI: Kalatinakên Miturut Aslinipun dening KAMAJAYA.1988. Yogyakarta : PD.Hidayat.

Serundeng is an Indonesian condiment made from sautéed grated coconut, commonly found in Javanese & Sundanese cuisine, a...
23/03/2026

Serundeng is an Indonesian condiment made from sautéed grated coconut, commonly found in Javanese & Sundanese cuisine, and used to enhance the flavor and texture of a variety of savory dishes. Originating from Java, where coconut-based ingredients play a central role in the culinary landscape, serundeng is both a flavorful garnish and a versatile side dish (TasteAtlas).

It is typically made by slow-toasting fresh grated coconut in a pan along with a rich blend of spices such as garlic, shallots, galangal, coriander, turmeric, and makrut lime leaves, often with a touch of palm sugar for balance. The result is a fragrant, golden-brown mixture that is dry, slightly crisp, and deeply aromatic.

Serundeng is usually served with rice and meat dishes, fried chicken, or grilled meats, where it adds a warm, nutty flavor and a satisfying contrast in texture.

Reference :

Yayasan Centhini Yogyakarta. 1988. SÊRAT CÊNTHINI JILID VI: Kalatinakên Miturut Aslinipun dening KAMAJAYA.1988. Yogyakarta : PD.Hidayat.

Happy National Mother's Day to all Indonesians celebrating !
22/12/2025

Happy National Mother's Day to all Indonesians celebrating !

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