Indonesian Language Quotes

Pekerjaan laki-laki, atau pekerjaan perempuan, adalah pekerjaan yang harus diselesaikan - Roran

Kau harus belajar [...] untuk melihat apa yang kau cari - Glaedr

Kalau kau tidak membuat musuh sekali-sekali, artinya kau pengecut -- atau lebih buruk lagi - Angela

Luka luka yang kita kumpulkan menandai kesalahan sekaligus keberhasilan kita

Semua orang ingin makan, tapi tidak ingin dimakan

Dari segala hal di dunia ini, yang tersulit adalah mengubah diri sendiri

always reply in English no matter which language my family is speaking because Second Aunt says listening to me struggle through Indonesian or Mandarin makes her blood pressure rise.

Tidak ada yang pasti dalam hidup ini, Maura. Apalagi soal cinta. Tapi cinta sejati akan teruji dengan waktu. Siapa yang tetap bertahan berada di sampingmu sesulit apa pun hidupmu. Menerimamu walaupun mungkin kelak kamu berubah, itulah cinta sejatimu. saat kamu baru memulainya, tak ada yang bisa memastikan, cinta itu berakhir indah atau sebaliknya.

but there are many languages on earth that are basically gender neutral, using the same word for he, she, and it, or not using pronouns at all. You’ve probably heard of some of them. They include: Armenian, Comanche, Finnish, Hungarian, Hindi, Indonesian, Quechua, Thai, Tagalog, Turkish, Vietnamese, and Yoruba.

Imagine an Englishman, a Frenchman, a Chinese and an Indonesian all looking at a cup. The Englishman says, ‘That is a cup.’ The French-man answers, ‘No it’s not. It’s a tasse.’ Then the Chinese comments, ‘You are both wrong. It’s a pei.’ Finally the Indonesian man laughs at the others and says ‘What fools you are. It’s a cawan.’ Then the Englishman get a dictionary and shows it to the others saying, ‘I can prove that it is a cup. My dictionary says so.’ ‘Then your dictionary is wrong,’ says the Frenchman, ‘because my dictionary clearly says it is a tasse.’ The Chinese scoffs; ‘My dictionary says it’s a pei and my dictionary is thousands of years older than yours so it must be right. And besides, more people speak Chinese than any other language, so it must be a pei.’ While they are squabbling and arguing with each other, a another man comes up, drinks from the cup and then says to the others, ‘Whether you call it a cup, a tasse, a pei or a cawan, the purpose of the cup is to hold water so that it can be drunk. Stop arguing and drink, stop squabbling and refresh your thirst.’ This is the Buddhist attitude to other religions.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

The market is growing, and widening. Translation in continental Europe was once dominated by the “FIGS” (French, Italian, German and Spanish); Japanese, Chinese and Korean were the only Asian languages to speak of. Roughly 90% of online spending is accounted for by speakers of 13 languages, says Don DePalma of CSA. But others are becoming more important, for reasons of both politics and commerce. The European Union’s bureaucrats now have to communicate in 24 tongues. In Asia once-neglected languages such as Vietnamese and Indonesian matter more as those countries grow. Companies active in Africa regard that continent’s languages as increasingly important. Big software firms like Microsoft find it profitable to localise their wares in small languages like Maya or Luxembourgish.

I always reply in English no matter which language my family is speaking because Second Aunt says listening to me struggle through Indonesian or Mandarin makes her blood pressure rise.

In the entire vista of Malay literature—including even the Indonesian literatures—he was unique. None rivalled him in originality and poetic genius; in Malay Sufi literature none excelled the clarity and flowing simplicity of his prose which, nevertheless, reveals profound metaphysical insight in the Sufi doctrines; none exceeded him in poetry, whether it be in terms of literary output or in terms of intellectual content. He was, as I have earlier shown, the first man to set forth in systematic writing the essential aspects of the Şufi doctrines in Malay, and he not only impressed his influence upon certain historiographically important literary usages in Malay literature, but introduced as well new technical terminologies and concepts into the Malay language in general, and into Malay Sufi literature in particular, having do with theology, metaphysics and philosophy.

According to ethnologists, the Vietnamese derive not from a single Chinese tribe, but from a mixture between tribes of Mongolian and Austro-Indonesian origin; their language has grown from both Chinese and Southeast Asian

Semi-enclosed within a rampart of books, she was reading intensely, oblivious of everything except the volumes she had gathered around her. Freddy tilted his head and read the titles on the bindings, whispering them as he read. He had assumed that her selection would be heavy on fashion, makeup, and “celebrities,” but he was wrong. With her left hand resting possessively on Who’s Who in Zimbabwe, she was deep in Sources and Methods of Hiccup Diagnosis. She had also chosen the Directory of Polish Hydraulic Fluid Wholesalers; the Encyclopaedia of Angels; the Catalogue of Chuvash Books in German Libraries; Aboriginal Science Fiction; The Register of Non-Existent Churches; A Bibliography of Indonesian Military Poetry; Orators Who Possessed Horses; Lloyds’ Survey of Failed Board Games; A Dictionary of the Efik Language; The Picture Book of Albanian Idioms—a list in her handwriting lay next to the latter, beginning with the entry, “I ka duart të prera, ‘to have one’s hands cut off,’ ”—The Language of the French & Indian War, Vol. I, Obscene Expressions; Glossary of Dead Architects (Freddy couldn’t wait to read the latest entries); and, finally, though not least, Nicknames of Popular Fish. “You see,” he told her, “it’s fascinating.” “Yes, I love it. Now go away.” “I have our press.” “I couldn’t care less about our press.” She held up Who’s Who in Zimbabwe. “There’s a whole world out there, Freddy, that has nothing to do with us.

You know, I don't think that 'love' has the strongest affectionate inclination in the daily language of my country. People don't necessarily say 'love'. 'Aku sayang kamu' You tell them you care about them. I think it's because, when you care about someone, you actually do something about it. It's a term you use to express your love to your mother, to your very important people. It's like, they want to protect you, to tend your needs, to do everything for you. It's not just a feeling. It's a commitment.

Yang sudah terlanjur terjadi tidak bisa kita batakan. Kita yan harus memutuskan, mau bangkit atau diam saja membiarkan diri tenggelam.

Hanya waktu yang bisa membuktikan apakah sebuah cinta adalah cinta sejati. Cinta sejati tidak akan lekang digerus waktu, dia akan terus terpatri di dalam dada.

Jika kamu beruntung hari ini, belum tentu sepanjang tahun kamu akan mengalami keberuntungan. Setiap orang akan bertemu ujian hidupnya. Bukan berarti kamu nggak bisa bahagia. Bahagia atau tidak, kamu sendiri yang memutuskan.

Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.

Let me hasten to point out that Indonesian is the easiest language in the world-no hedging, no "almost," no "among the easiest." In my experience, Indonesian is the easiest. The grammar is minimal, regular, and simple.