“Jukut Nangka Maurab”

The Galungan holiday celebrated every 210 days by Hindu’s certainly does not only signify a renewal moment of the devotee’s relationship to his Creator on the celebration of victory of dharma (truth) against adharma (untruth), but also reminds them of having a special delicacy called lawar. Generally, it is prepared one day before the celebrations along with providing meat for contents of the offerings.
Nowadays, lawar is already available here in Bali. Except for meat, the lawar also is composed of young jackfruit as its ingredients. Sometimes, people make use of its variants like young seedy bananas, papaya, fleshless coconut and string beans. Other dishes that are similar to lawar is jukut nangka maurab that can also be said as ‘derivative’ of lawar above but without any meat.
Ingredients:
- 300 g young jackfruit, peel and cleanse thoroughly then boil until well done
Spices:
- 4 cloves shallot
- 2 cloves garlic
- 1 slice turmeric
- 1 slice ken cur
- 2 slices galangal
- 1 slice ginger
- 1 tsp salt
- 1 tsp coriander
- ½ tsp pepper
- 1 tsp cooking oil
- 1 tbsp fried shallot
- 2 pieces lime leaf
- 1 pc large and small chili
Method:
1. Grind finely all spices (except for fried shallot and lime leaf) on a stone mortar or the like, then stir-fry until fragrant.
2. Cut into small pieces the boiled young jackfruit and squeeze to lessen its water content.
3. Mix in well the jackfruit and spices. Do not forget to add some lime leaf and fried shallot. Now, it’s ready to serve. (BTN/Punia)

“Timun Guling”

Cucumber or ketimun is a cool fruit that is good for reducing fever. It can be consumed as a vegetable dish or rujak (mixed with sweet sour sauce). But there is another bigger one that constitutes the variant of this cucumber called ketimun guling. It is called so, probably, due its shape resembling a ‘long pillow’ or guling in Balinese language.
When young its skin colors are green with lengthwise white stripes and turns yellow when ripe. It has multi-seeds inside. Its flesh resembles that of melon watermelon but tenderer and contains less water.
Timun guling is extensively available in traditional markets. It’s also on sale from street hawkers in small slices wrapped with transparent plastic. It is just like a fruit platter provided in your hotel room. They may offer it at a local bus station, cockfight arena, tourist destinations and so forth. (BTN/Punia)