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The famous Manjung vermicelli

  • A worker cooks sago to make dough before making vermicelli. Each household in Manjung village can produce between 100 and 200 kilograms of sago vermicelli per day, which is priced at Rp 13,000 (US$1) per kilogram. JP/Ganug Nugroho Adi

    A worker cooks sago to make dough before making vermicelli. Each household in Manjung village can produce between 100 and 200 kilograms of sago vermicelli per day, which is priced at Rp 13,000 (US$1) per kilogram. JP/Ganug Nugroho Adi

  •  A worker filters sago dough. JP/Ganug Nugroho Adi

    A worker filters sago dough. JP/Ganug Nugroho Adi

  • A man shows the sago dough before it is put in the press machine to make vermicelli. JP/Ganug Nugroho Adi

    A man shows the sago dough before it is put in the press machine to make vermicelli. JP/Ganug Nugroho Adi

  • Sago dough comes out of the press machine as vermicelli. JP/Ganug Nugroho Adi

    Sago dough comes out of the press machine as vermicelli. JP/Ganug Nugroho Adi

  • Two workers arrange trays of vermicelli to be dried in the sun. JP/Ganug Nugroho Adi

    Two workers arrange trays of vermicelli to be dried in the sun. JP/Ganug Nugroho Adi

  •  The dried vermicelli ready for packaging. JP/Ganug Nugroho Adi

    The dried vermicelli ready for packaging. JP/Ganug Nugroho Adi

  • A worker packages vermicelli before it is distributed. JP/Ganug Nugroho Adi

    A worker packages vermicelli before it is distributed. JP/Ganug Nugroho Adi

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