TRAVEL
TIPS
| Driving |
U.S
Driving Permit accepted |
| Currency |
(IDR)
Indonesian Rupiah |
| Electrical |
127/230
Volts |
| Telephones |
Country
Code 62, City Code Jakarta 21, Bandung 22, Surabaya 31 |
Time:
Indonesia spans three time zones:
Bangka, Balitung, Java, West and Central Kalimantan, Madura and
Sumatra: GMT + 7 (West), GMT + 8 (Central), GMT + 9 (East).
Bali, Flores, South and East Kalimantan, Lombok, Sulawesi, Sumba,
Sumbawa and Timor: GMT + 8.
Aru, Irian Jaya, Kai, Moluccas and Tanimbar: GMT + 9.
Electricity:
Generally 220 volts AC, 50Hz, but 110 volts AC, 50Hz, in some
rural areas.
Telephone:
IDD is available to main cities. Country code: 62 (followed by
22 for Bandung, 21 for Jakarta, 61 for Medan and 31 for Surabaya).
Outgoing international code: 00. Many hotel lobbies have public
phones which take credit cards and phone cards. State-operated
phone booths (WARTEL), which work on a pay-as-you-leave basis,
can be found throughout the country. For emergencies, dial 110
(police) or 118 (ambulance for traffic accidents) or 119 (ambulance
for general health) or 113 (fire department).
Climate:
Tropical climate varying from area to area. The eastern monsoon
brings the driest weather (June to September), while the western
monsoon brings the main rains (December to March). Rainstorms
occur all year. Higher regions are cooler.
Required
clothing: Lightweights with rainwear. Warmer clothes
are needed for cool evenings and upland areas. Smart clothes such
as jackets are required for formal occasions, and it is regarded
inappropriate to wear halter-neck tops and shorts anywhere other
than the beach or at sports facilities.
Food
& Drink: The staple diet for most Indonesians is
rice (nasi), which is replaced on some islands with corn, sago,
cassava and sweet potatoes. Rice dishes include nais campur, nasi
uduk and rasirames. Indonesia’s spices make its local cuisine
unique. Specialities include: 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). Almost every type of international cuisine is
available in Jakarta, the most popular being Chinese, French,
Italian, Japanese and Korean 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) and opor ajam (boiled chicken in coconut milk and
light spices). Indonesians like their food highly spiced and the
visitor should always bear this in mind. In particular look out
for the tiny, fiery hot, red and green peppers often included
in salads and vegetable dishes. Seafood is excellent and features
highly on menus everywhere (with salt and fresh water 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
fruit such as mango, watermelon and papaya is 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.
Indonesia is a major producer and exporter of coffee and tea,
which is available on almost every street corner. Bali produces
a delicious rice wine called brem while in Tana Toraja (southern
Sulawesi), visitors may wish to sample a Tuak, a famously potent
local brew. Local pilsner beer is also available.
Shopping:
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 1000-2100. Most local markets
open either very early in the morning or at dusk.
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.
Currency: Rupiah (Rp) = 100 sen. Notes are in
denominations of Rp100,000, 50,000, 20,000, 10,000, 5000, 1000,
500 and 100. Coins are in denominations of Rp1000, 500, 100, 50
and 25.
Credit
& debit cards: MasterCard, American Express and Visa
are widely accepted in Jakarta and the main tourist areas. In
more remote areas, it is best to carry cash in small denominations.
Check with your credit or debit card company for details of merchant
acceptability and other services which may be available.
Travellers
cheques: Limited merchant acceptance but can be easily
exchanged at banks and larger hotels. To avoid additional exchange
rate charges, travellers are advised to take travellers cheques
in US Dollars or Pounds Sterling.
