Jembrana, Bull Racing Center

The Taste of Coconut

Swaying coconut trees welcome visitors throughout the archipelago. A symbol of tropical countries, coconut trees adorn the landscape of Indonesia. The beauty of the coconut tree has given inspiration to artists to create art forms, such as songs and paintings. One of Indonesia’s national songs entitled ‘Rayuan Pulau Kelapa’ means the ‘Flattery of Palm Island’. In Bali, coconut trees can be found on all parts of the island; in villages, on river banks and beaches. Those staying in hotels will also enjoy seeing coconut trees in the hotel’s garden.

The large spa-ces located around Balinese temple are invariably adorned with coconut plantations. But, coconut trees also have some invaluable uses for the people of the island too. The wood and leaves of coconut trees are used for building materials. The young leaves are used as decorations for festivals or religious ceremonies. Travelling throughout the island, tourists will see many huts, the roofs of which are made from coconut leaves. The materials of religious offerings are mainly from coconut trees. Penjors (decorated bamboo poles), are beautified with creative uses of young coconut leaves. From the trunks and leaves of coconut trees, Balinese create handicrafts for souvenirs. In some hotels, the welcome drink is made from young coconut. The traditional Balinese cooking oil for frying is made from coconut. The palm wine distilled from coconut trees is a very popular drink amongst the Balinese, especially after eating suckling pig. The red sugar that is known as ‘Balinese sugar’ is also made from coconut palm wine. And of course, coconut is also used as a main ingredient for making or flavouring food, such as cakes and vegetable dishes.
Lawar Kelungah
There are many specialties of Balinese cuisines such as boiled chicken and suckling pig. What about vegetables? Often a vegetable dish is made from young jackfruit, young pepaya, banana trunk or coconut. Every region on the island has its own typical specialty. The region of Jembrana in west Bali has its own type of vegetable made from green coconut, locally known as ‘lawar kelungah’. The ingredients are; kelungah (green coconut), chicken and cooking oil. The spices consist of garlic, pepper, shrimp paste, candlenut, saffron, small chilies, onion, ginger, ginger root, red chilies and lemon grass. Where can you find it? If you are lucky to be invited to a feast in relation to a traditional ceremony with a Balinese family, you will be sure to dine on such a vegetable. In semi-formal receptions, most Balinese from this area will prepare this vegetable as the main course. People in Jembrana must cook the vegetable on special religious days such as Galungan and Kuningan holidays for both a religious offering and as a feast. Travellers may also find ‘lawar kelungah’ at Balinese food stalls at markets or villages, and it is becoming more and more available in restaurants catering for overseas visitors. For more information, please ask your hotel staff, as they will be more than happy to guide you to where you can sample this dish that is the specific cuisine of Jembrana.(Lanus Sumatra)