Above the Equator

  Every morning, I wake up to a view that feels like a living painting, filling me with a calm and joy I didn’t expect. From my balcony, I have a sweeping look at the city, where urban life meets the open sky and sea. Rooftops and greenery blend together in a scene that’s both lively and peaceful. I never thought a cityscape could be this beautiful, but here it is, right in front of me, every day. With my morning coffee in hand, I step out and let my gaze wander. Sunlight washes over the rooftops, glints off the high-rises, and casts a warm glow over everything. The sky, dotted with soft clouds, stretches endlessly, adding depth to the horizon. It’s a reminder of the vastness of the world and the endless possibilities within it. Standing here, it all feels comforting and grounding—a daily ritual that resets my mind and prepares me for the day.

  A fancy Japanese restaurant that does not sell sake.

Nasi Bakar is a traditional Indonesian dish that translates to "grilled rice." This culinary delight typically consists of seasoned rice mixed with various ingredients, such as vegetables, meat (chicken, fish, or seafood), and spices. The rice is then wrapped in banana leaves and grilled or baked, giving it a distinctive smoky flavor while retaining moisture from the banana leaves. The preparation of Nasi Bakar usually involves cooking the rice with herbs and spices to enhance its flavor. Once cooked, it is combined with the chosen fillings, wrapped securely in banana leaves, and then either grilled over an open flame or baked in an oven. This method of cooking not only adds a unique flavor but also creates an appealing presentation. Nasi Bakar is often enjoyed as a snack or a main dish and is popular in various regions of Indonesia. The versatility of the ingredients allows for many variations, catering to different tastes and dietary preferences. It is typically served with...

Nasi padang is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.

  What a coincidence! After I bought two batik shirts and found a seat at Bali Timbungan Sarinah, I heard somebody call my name. It was the professor who led this SMU event in Jakarta and Bandung! He recommended this Bali grilled fish, which is delicious. I can see the Professor enjoys this dish very much, too! From Wikipedia: “ Ikan bakar literally means ‘grilled fish’ in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.”

  My first lunch in Jakarta was sop buntut, namely oxtail soup. This dish was well-spiced and delicious!

It always feels good to be back to school. Even though we can put millions of books into a small Kindle, the existence of libraries reminds us that education and knowledge are the primary driving forces to lead a society out of ignorance and bias.