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J+ Online: New Rules for power banks on planes
Here are the four shortened versions of the articles published at Lifestyle channel on www
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span>Here are the four shortened versions of the articles published at Lifestyle channel on www.thejakartapost.com. If you are keen to read the full articles or want to look for more interesting lifestyle pieces, complete with photos and videos, swing by to the Lifestyle channel in our website. For a quick access, download QR scanner application in your smartphone and scan the codes display next to the articles.
Carrying power banks on airplane cabin now regulated
Travelers must now adhere to new regulations on carrying power banks on airplanes, according to a new government policy.
The International Civil Aviation Organization’s (ICAO) latest technical instructions for the safe transportation of dangerous goods by air, which was made available in June last year, stipulates new regulations related to portable electronic devices containing lithium metal or lithium ion cells or batteries, also commonly known as power banks.
Power banks allowed for carry-on baggage in the aircraft cabin must have the capacity below 100 Wh, or equivalent to less than 27,000 mAh, according to the document.
In adhering to the ICAO’s latest regulations, the Transportation Ministry has taken steps to modify security and safety measures in Transportation Ministerial Regulation no. 80/2017 on the National Civil Aviation Security Program.
“The contents of the regulation are related to lighters and power banks to be carried on a plane. There are lighters and power banks that can be taken on board and some that cannot not,” the ministry’s air transportation director Gen. Agus Santoso said.
Healthy food from The Bale Restaurant, Lembang
North Bandung is famous for its gorgeous mountain views and cool climate, but its culinary side is not be scoffed at either.
The Bale Restaurant in Mulberry Hill, Lembang, West Bandung regency, West Java, compiles those attractions into one fascinating travel package with healthy food as the allure.
Customers are invited to pick their own vegetables from an 80 meter by 14 meter garden. The garden is supported by dozens of farmers living close to the restaurant. “At the moment there are 12 types of vegetables,” said the restaurant’s director, Heni Smith, at its launch last Friday.
No chemical products or pesticides are used in the garden and on the chicken farm.
Natural-dyed batik businesses flourishing in Yogyakarta
More and more batik businesses in Yogyakarta are using natural dyes for their production. Among the eco-friendly Yogyakarta batik brands are Jolawe and Marenggo Natural Dyes.
As reported by tempo.co, Marenggo Natural Dyes Batik established by Yogyakartan artisan Nuri Ningsih Hidayati uses various natural materials for dyes, from mango, rambutan and marenggo leaves to mahogany, jackfruit, kesumba and teak wood.
All the materials are obtained from around Nuri’s home in Berbah, Sleman, Central Java. “Batik that uses natural dyes is healthy for your skin and has a softer color,” she told tempo.co.
Natural dyes are also said to make fabric softer to the touch and do not pollute the environment.
Three cuts of aged beef to watch out for
When dining out to celebrate a special day or to reward ourselves after an achievement, a good steak is always a good option. Jakartan diners are now spoiled for choice when it comes to steakhouses, each offering different styles, and a plethora of cuts to choose from. Some lesser known beef cuts are also on offer, combined with the now-trending ageing method.
The Jakarta Post tried three different lesser known beef cuts, aged as follow:
Picanha
Being a Brazilian cut, it can be found in churrascarias or certain specialty steakhouses. Picanha is a rather small cut of meat on top of the sirloin, usually called rump cover or rump cap by Americans. It has layers of fat, and as it is not a muscle that moves much, it remains tender. The Post tried the picanha at AB Steak by Akira Back Jakarta, where it was of 9+ grade marbling and dry-aged for 21 days.
According to Joel Lim, executive sous chef of AB Steak, the picanha can be aged for up to 100 days. The more it is aged, the better the taste. Chilled to a temperature between 2-5 degrees
Celsius during the dry age process, the grilled picanha is already flavorful with only a little bit of salt and pepper.
Nuri said such batik had its own market, such as shoppers from Jakarta and foreign tourists who are aware of its positive effect on the preservation of the environment.
