Standing pose: Parivrtta Parsvakonasana (Revolved Side Angle Pose)



  • Strengthens and stretches the legs, knees, and ankles
  • Stretches the groins, spine, chest and lungs, and shoulders
  • Stimulates abdominal organs
  • Increases stamina
  • Improves digestion and aids elimination
  • Improves balance
  • Practice to prevent:  constipation, low backache, osteoporosis.

Durga Tattoo: New link, New shop


While migrating from WordPress blog, the new Durga Tattoo website can be accessed through the following link:

Durga continues his body art expression and talent through his tattoo marks, more about Indonesian ornamental style, as well various tribal, deities, Indonesian muppet character, batik piece and many more.  All are done mainly with machine, as well through the traditional hand tapping method.  He is  accompanied by Jhonny Ish-Kab, as piercing artist.


Studio information, location and other happenings can be found in this website. Or, why don’t you drop by our studio, it is always interesting and inspirative in exploring what you want to achieve with your body arts imagination.


Pecel Madiun di Cikini

1355068p[1]Masih seputar icip mengicip kedai makanan di sekitar Cikini, meskipun harus jalan agak jauh sedikit, kita bisa mampir di sebuah kedai Pecel Madiun yang lokasinya persis disebelah Mi Gondangdia, tepatnya di Jalan RP Soeroso (dahulu Jalan Gondangdia Lama).

Karena memang vegetarian, saya sangat nge-fans dengan pecel dari aneka tempat di pulau Jawa ini.  Lalu, tiap hari sepulang dari kantor, saya selalu melewati jalan Gondangdia Lama.  Jadi tempat ini menjadi sasaran untuk di coba di akhir minggu kemarin.  Ada 2 pintu masuk, pilihlah yang sebelah kanan yang masuk ke dalam rumah. 


Menu andalan mereka selain pecel adalah rawon dan sate ponorogo.  Tentunya tidak memungkinkan buat saya mencoba dua menu terakhir, mungkin nanti akan kembali lagi mengajak ‘my other half’ untuk mencicipi.  Pecel Madiun datang diatas piring yang dilapisi daun pisang.  Nasi yang tak terlalu penuh disandingkan dengan dedaunan, seperti daun pepaya, daun singkong, taoge, kemangi, kenikir, irisan timun, kecipir berlumur bumbu kacang.  Bumbu ini pun bisa memilih, mau yang pedasnya sedang atau sangat pedas.  Saya pilih yang terakhir, masih bisa dinikmati dan tidak berlebihan pedasnya.  Tak lupa peyek kacang buatan sendiri.

Sepiring pecel Madiun diberi harga Rp.15,000 buat saya sangat mengenyangkan untuk makan siang.  Apabila suka, juga bisa ditambah tempe atau tahu bacem, atau empal daging.  Saya mencoba tempe bacem.. hmm sedap, karena tidak terlalu manis seperti kebanyakan baceman yang ada di Jakarta.

Mari mencoba!

Yoga & Religion?

Excerpted from Yoga Journal Daily Insight dated 10th August 2009.


Today, many yoga practitioners assert that yoga is not a religion in their minds.  This begs the question: If hatha yoga is not a religion, what is it? Is it a hobby, a sport, a fitness regimen, a recreational activity? Or is it a discipline, such as the study of law or the practice of medicine? The odd truth is taht there are ways in which the practice of yoga resembles all of those pursuits.

Perhaps it would be halpful to consider the difference between the word ‘religion’ and another word commonly associated with it, ‘spirituality’.  Spirituality, it could be said, has to do with one’s interior life, the ever-evolving understanding of one’s self and one’s place in the cosmos – humankind’s ‘search for meaning’.  Religion, on the otehr hand, can be seen as spirituality’s external counterpart, the organizational structure we give to our individual and collective spiritual processes:  the rituals, doctrines, prayers, chants, and ceremonies, and the congregations that come together to share them.

The fact that so many yogis report spiritual experiences in their practices indicates how we might best view the ancient art.  While many Westerners come to yoga primarily for its health benefits, it seems safe to say that most people who open to yoga will, in time, find its meditative qualities and more subtle effects on the mind and emotions equally  (if not more) beneficial.  They will, in other words, come to see yoga as spiritual practice.  But, without credos or congregations, it can’t properly be regarded as a religion – unless we say that each yogi and yogini comprises a religion of one.

Return of The Tribal

0892816104.01._SX140_SY225_SCLZZZZZZZ_[1]A book by Rufus Camphausen was published in 1997, with a sub header: A celebration of body adornment.  Itis a book who made attempts to look at all types of body adornment from tribal to urban, from piercing to body painting, from scarification to tattoos, and from genital mutilation to structural modifications of the ears, legs & neck. 




The book has a moderate amount of written content, a mix of informative chapters and detailed photo captions.  It talked about the great variety  of practices, aiming at adorning, beautifying, or even modifying the human body are the most ancient and most direct expression of human creativity, known and practiced all over the globe and at all times.

Dayak Iban 2

Ear elongation from Dayak Kenyah

A woman from Dayak Kenyah

Huli Tribe in Papua New Guinea

Woodabe Man of Niger










One of the features that makes this such a good reference is the breadth of pictures and notes on scarification. There are many detailed pictures showing different types of African scarification, with notes on which tribes are wearing the designs and for what purposes that culture practices scarification. 

Lip plate on a Suri Woman Ethiopia

Suri Tribe Ethiopia

Modern body scarification

Fresh body scarification






Return Of The Tribal is a book that delves into body adornment cross-culturally and throughout history. The book is relatively short, but is packed with great photos and content.  It doesn’t talk about body art in a superficial stand point but considers it as an art with a very ancient history.

Young Marubo Tribe Woman, West Brazil

Facial moko on a Maori woman

Tao Moko of Maori Tribe, New Zealand





“A veritable travelogue through the geography of human imagination. Camphausen proves convincingly that today’s body modification trend is more like a revival than a fad.”
(Curio )

Sambal Matah Bali

Sambal is food garnish in Indonesia, it came from various places with various taste.  The undercurrent taste is HOT and SPICY.. otherwise, it will not be called sambal.  One of them comes from Bali, it is called Sambal Matah, which means a raw sambal.  Here are the basic ingredients to make one:

Chilly padi (cabai rawit) – the more the hotter, red shallots (bawang merah), young lemongrass (batang serai muda), to be sliced thinly and combined with fresh lime juice (jeruk nipis).  Put a pinch of salt. Lastly pour  a dash of warm coconut oil. Combined all ingredients and serve immediately.

There you have it! It will go very nicely with a fresh grilled fish or some crispy pork grill (babi guling), if you like one.



Thou shall pass, too: Celebrating the life of Sri K.Pattabhi Jois


The beloved founder of Ashtanga Yoga, K. Pattabhi Jois (known affectionately as Guruji by his students), died at his home in Mysore, India on May 19, 2009. He was 93.

Known for his warm yet authoritative personality, Jois consistently emphasized the importance of repetition and devotion – he was fond of saying, ‘Practice and all is coming,’  He also stressed the importance of linking breath to each movement.  ‘Today, much of the breath-based, fluid, rhythmic yoga that is practiced in vinyasa classes in the West has been influenced, both directly and indirectly, by Jois’s teachings.

Born on July 26, 1915, near Hassan, Karnataka, in South India, Jois was a Brahman, the son of a priest, and had the privilege of learning from the Vedas and other ancient Hindu texts.  He was first inspired to study yoga when he was 12 years old, after seeing a yoga demonstration by T.Krishnamacharya, Jois became a student of Krishnamacharya, with whom he was to study for 25 years.

At age 14, Jois left his village for Mysore, where he wanted to study.  A few years later he was reunited with Krishnamacharya there, and the two continued their relationship.  Krishnamacharya found a patron in the majarajah of Mysore, Krishna Rajendra Wodeyar, who built a yoga shala (school).  Jois, who sometimes did yoga demonstrations for the majarajah, was invited to join the faculty at Maharaja Sanskrit College in 1937, where he taught and served as the head of the yoga department until 1973.

In 1948, Jois started the Ashtanga Yoga Research Institute in Mysore, now the Ashtanga Yoga Institute, which he oversaw for 50 years.  The first Westerner to study with Jois was a Belgian named Andre Van Lysebeth.  In 1967, Van Lysebeth wrote J’apprends le Yoga (Yoga Self-Taught), and soon after, other Westerners began arriving in Mysore to study with the master.  In 1975, David Williams and Nancy Gilgoff sponsored Jois’s first trip to U.S. Jois taught several people who are still leaders in the Ashtanga tradition in the West, such as Tim Miller and David Swenson.

Jois married at 21.  He and his wife, Savitramma, had three children, Saraswathi, Manju and Ramesh.  Saraswati is the mother of Sarath, co-director of the institute.

Jois’s Yoga Mala was published in 1962 and translated in English in 1999.  And he continued to transmit the teachings he learned from T.Krishnamacharya.  Many of today’s great American teachers, including Nicki Doane, Maty Ezraty, Richard Freeman, Kino MacGregor, Chuck Miller and Eddie Modestini traveled to Mysore to study with Jois.  His work will live on in the hearts and minds of the countless students and teachers whose lives he has touched.


By Diane Anderson, Yoga Journal August, 2009.

Es Durian Padang..ambo enaknya!

Jam masih menunjukkan sekitar 10.30 pagi di Padang.  Meeting di Universitas Andalas sudah selesai, kunjungan ke kantor sudah beres, matahari sudah mulai tinggi.. teman-teman cabang Padang mengajak kami mencicipi es durian yang paling nge-top di daerah Pondok.  Ternyata sepanjang jalan ada beberapa kedai es durian, tetapi yang dipilih adalah kedai Iko Gantinyo.


Uni (penjaga kedai) langsung menyiapkan 4 mangkuk.  Begitu dihidangkan, wao.. begitulah komentar pertama.  Semangkuk es durian itu berisi potongan cincao hitam, suwiran daging kelapa yang sepertinya sih sudah tidak muda lagi, ditambah es serut, dan diatasnya disiram durian yang sudah berbentuk cair seperti krim dan ditutup dengan susu kental coklat.  Makanlah saya dengan penuh hikmat dan sedikit demi sedikit, karena terasa benar duriannya dan uenaknya.. Ruar biasa! 

Disetiap meja juga sudah disiapkan air putih dan gelasnya, untuk mengantisipasi reaksi durian yang lumayan nendang rasanya.  Selain es durian, resto Iko juga menyediakan makanan pendamping seperti mpek-mpek, sate Padang, gado-gado, serta es krim dan es krim durian.


Sepulang dari makan es, belum puas rasanya kalau belum beli buah tangan atau oleh-oleh buat teman dan orang terkasih dirumah, maka kita mencari penjual keripik singkong balado.  Memang merek yang cukup terkenal dan satu-satunya yang memasang billboard raksasa di jalan menuju bandara adalah Christine Hakim.  Tetapi menurut teman-teman di Padang, singkongnya lumayan keras.  Mereka merekomendasikan Nan Salero di jalan Niaga.


Toko Nan Salero berada di tengah Chinatown dan berada di sela-sela toko keripik singkong dan oleh-oleh Padang lainnya.  Di papan namanya tertera bahwa toko ini dahulunya adalah Tukang Gigi.  Dimana sambungannya ya? Mereka menjual aneka panganan dari singkong dan juga cemilan-cemilan lain yang relatif umum didapat di Jakarta.  Setelah dicoba, memang kripik singkong ini lebih renyah dibanding buatan Christine. Jadilah pemborongan terjadi ditempat. 

Kami langsung dilarikan ke bandara Minangkabau.  Matahari sudah tepat di ubun-ubun.. Garudaku sudah menanti, ke Jakarta kami terbang kembali.

Coffee Culture 4: Kopitiam Oey

Ga maar na Kopitiam Oey proberen.. Echt heerlijk, hoor!

Mencari tempat ngopi beserta kudapannya yang punya karakter unik nan jadul, relatif jarang di Jakarta.  Paling mirip dan menyenangkan selama ini adalah Bakoel Koffie di Cikini Raya.  Namun belakangan sudah ada tempat alternatif lain namanya Kopitiam Oey di jalan Haji Agoes Salim (dahulu jalan Sabang) nomor 18.  Pemiliknya sudah tidak asing lagi yaitu mas MakNyus alias mas Bondan Winarno, yang berkongsi dengan putrinya, Gwen.


Tempatnya kecil mungil, bernuansa Cina Baba/Peranakan berasal dari Betawi dan sekitarnya, muat sekitar 10-12 meja kecil, dengan open-kitchen dan coffee-machine free…Menunya terbagi menjadi 3, yaitu makan pagi, siang dan malam.  Kalau mengharapkan full range nonya food mungkin jangan, karena dari namanya sudah jelas artinya coffee house atau warung kopi dalam bahasa Hokkien.  Sesuai nama, maka jam buka kedai ini Senin-Jumat dari jam 7pagi sampai 9 malam, Sabtu-Minggu mulai jam 8 pagi sampai 10 malam.

Lalu dari mana nama Oey didapat?  Konon kabarnya kalau diterjemahkan ke bahasa Hokkien, Winarno itu berarti Oey. Nggak percaya? Sudahlah.. terima saja.. nanti keburu lapar lho kalau berdebat yang satu ini.

Konsep dan misinya Mas Bondan untuk kedai ini tidak lain adalah untuk membangkitkan wisata kuliner tanah air lewat warung kopi, juga keinginan untuk menyuguhkan sesuatu yang berbeda serta yang mampu mengenang masa lampau.

Mengintip menunya, tentu saja penekanan pada minuman, tepatnya minuman kopi.    Selain kopi tubruk Jawa, kopi Aceh dan Bukittinggi ditawarkan juga kopi dari Vietnam..  Semuanya dibuat dan diramu secara manual, tanpa coffee machine. Juga aneka minuman dingin, seperti apple fizz dan lemon kiet soda.  Yang terakhir ini yang kami pesan.  Menurut saya, agak terlalu manis karena menggunakan Sprite, mungkin lebih enak menggunakan Soda Water, sambil ditingkahi manisan jeruk kikit dan bisa ditambah manisan plum kering. 

Kalau dari makanan, kudapan ‘standar’ adalah aneka roti bakar, diselingi panini berdaging ham, aneka nasi goreng (pilihan kami malam itu adalah nasi goreng pete.. hmm.. terasa benar bumbu terasinya!).. ditambah menu ‘langka’ seperti Bubur ayam Benteng, sego ireng, roti talua Bukittinggi, Gado-gado BonBin, Sate Ayam Ponorogo, juga lunpia udang GunSan (Gunung Sahari). 


Malam itu diakhiri dengan bon sebesar Rp54ribu untuk berdua… dan rekomendasinya:  Boleh lah mampir lagi sambil icip-icip menu lain (yang vegetarian tentunya buat saya).  Mungkin lebih cocok juga hadir untuk makan siang, karena range menu lebih banyak pilihannya.

Kopitiam Oey

Jalan Haji Agoes Salim (Jl Sabang) 18

Jakarta Pusat

Telfon 021 3924475

A Yummy Cool Treat

I cannot drink milk for I am lactose intolerant.  I still cannot acquire the taste of soya milk, especially not in my coffee.  It will just ruin my day! But I love yogurt and I can deal with it in any form: fluid, firm, plain or eaten with various dishes. 

Adults who are lactose intolerant find that they are able to eat yogurt, since the bacteria that turns the milk to yogurt produces some of the enzymes required to digest the lactose.

According to a reading in the last edition of Yoga Journal, yogurt is an all-around tonic, capable of curing many ills, and generally considered to be an effective agent of balance for a person’s digestive system.

For the local product sold in the local supermarket, I would go for BioKul and Yummy – the ones which are plain, set firm one.  I find Chimori is too sweet. 

Here are some of my favourite mix and recipe:



Makes 1 bowl for breakfast

Slice and dice:

Papaya, kiwi fruit, strawberry, passion fruit, dried sultana, dried almond.

Put 3-4 tablespoons of plain yogurt and add a dollop of honey to taste.

Mix all ingredients for a very filling breakfast.



Makes about 3 cups

A cooling accompaniment to spicy Indian meals or a tasty dip for flatbreads/pita bread.

2 cups plain yogurt

½ cup peeled, seeded and grated cucumber

3 tablespoons minced fresh mint

1 teaspoon ground coriander

Gently stir all the ingredients in a bowl until well mixed.  Serve chilled.

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