The staple diet for most Indonesians is rice (nasi), which is replaced on some islands with corn, sago, cassava and sweet potatoes. Indonesia’s spices make its local cuisine unique. Almost every type of international cuisine is available in Jakarta, the most popular being Chinese, French, Italian, Japanese and Korean. Indonesians like their food highly spiced and the visitor should always bear this in mind. In particular, look out for the tiny and fiery hot, red and green peppers often included in salads and vegetable dishes. Seafood is excellent and features highly on menus (with salt and freshwater fish, lobsters, oysters, prawns, shrimp, squid, shark and crab all available). Coconuts, which are found everywhere, are often used for cooking. Vegetables and fresh fruit, such as bananas, papaya, pineapple and oranges, are available throughout the year; some tropical fruits such as mango, watermelon and papaya are seasonal. A feature of Jakarta are the many warungs (street stalls). Each specialises in its own dish or drink, but travellers are probably best advised not to try them without the advice of an Indonesian resident. There are restaurants in the hotels which, along with many others, serve European, Chinese and Indian food.
National specialities:
• Campur, nasi uduk and rasirames (rice dishes).
• Rijstafel (a Dutch concoction consisting of a variety of meats, fish, vegetables and curries).
• Sate (chunks of beef, fish, pork, chicken or lamb cooked on hot coals and dipped in peanut sauce).
• Sate ajam (broiled, skewered marinated chicken).
• Ajam ungkap (Central Java; deep-fried, marinated chicken).
• Sate lileh (Bali; broiled, skewered fish sticks).
• Ikan acar kuning (Jakarta; lightly marinated fried fish served in a sauce of pickled spices and palm sugar).
• Soto (a soup dish with dumpling, chicken and vegetables).
• Gado-gado (Java; a salad of raw and cooked vegetables with peanut and coconut milk sauce).
• Babi guling (Bali; roast suckling pig).
• Opor ajam (boiled chicken in coconut milk and light spices).
National drinks:
• Brem (rice wine).
• Tuak (a famously potent local brew).
Tipping: Tipping is normal and 10 per cent is customary, except where a service charge is included in the bill. Taxi fees should be rounded up to the nearest number. Small change is rarely given and visitors should carry a supply of their own.

Jakarta nightclubs feature international singers and bands and are open until 0400 during weekends. Jakarta has loads of cinemas and some English-language and subtitled films are shown. There are also casinos, and theatres providing cultural performances. Dancing is considered an art, encouraged and practised from very early childhood. The extensive repertoire is based on ancient legends and stories from religious epics. Performances are given in village halls and squares, and also in many of the leading hotels by professional touring groups. The dances vary enormously, both in style and number of performers. Some of the more notable are the Legong, a slow, graceful dance of divine nymphs; the Baris, a fast moving, noisy demonstration of male, warlike behaviour; and the Jauk, a riveting solo offering by a masked and richly costumed demon. Many consider the most dramatic of all to be the famous Cecak (Monkey Dance) which calls for 100 or more very agile participants. Many of the larger hotels, particularly in Bali, put on dance shows accompanied by the uniquely Indonesian Gamelan Orchestras.
Throughout the year, many local moonlight festivals occur; tourists should check locally. Indonesian puppets are world famous and shows for visitors are staged in various locations.

Favourite buys are batik cloth, woodcarvings and sculpture, silverwork, woven baskets and hats, bamboo articles, krises (small daggers), paintings and woven cloth. At small shops, bartering might be necessary. Shopping hours: Mon-Sun 0900-2100. Most local markets open either very early in the morning or at dusk. In the smaller towns, shops may close between 1300 and 1700.