Assorted Ketupats:
From Oblational Use to Delicious Dish

Rice can be enjoyed in many ways. People may cook it by steaming, making it into delicate porridge or ketupat. In the latter, rice is wrapped in a braided coconut leaf bag. The Balinese, better known as religious community, assuredly make use of this ketupat in their numerous kinds of oblation. At least, there are teens of ketupat employed in their ritual like the blayag, dampulan, kesai, kukur, galeng, gong, praratu, sirikan, srinih, taluh and tulud. Each is used for a different purpose or different oblation.

Some of those ketupats has a similar shape to their name, such as ketupat kukur (spotted dove), ketupat galeng (pillow) and ketupat gong (gong instrument). The last one or ketupat gong resembles a gong or a metal disc in Balinese gamelan instrument with a turned rim, giving a resonant note when struck. When the gamelan troupe of the village makes their performance, either for ritual or entertainment presentation, an oblation containing this ketupat gong is always offered.
Other than being intended for rituals, some are also for consumption like ketupat nasi (for ritual & consumption) and ketupat galeng (consumption). Size of the latter is the largest as it contains more rice. Formerly, the local could use it as supplies when traveling to distant area like a one-day trip by schoolchildren. However, it only lasts well for one day. If people require special flavor from its wrap, alternative leaf may be used like ibus or green palm. Today, rice cooked in ketupat form can be easily found across this island, ranging from the hawkers bringing pushcarts to street side food stalls. Delicacies using this ketupat are like gado-gado or tipat cantok and ketupat soto (with clear soup) and ketupat sate (satay). (BTN/029)

Durian Season during the Rainy Season in Bali

In daily conversations, other than asking about one’s health, the Balinese from different regions occasionally also ask about the season. The season meant does not have anything to do with the climate (as the climate is nearly the same all over the island), but it’s more specific on the seasonal work at the rice field, whether it is harvesting, planting or weeding season. If from the highlands and work in the garden or estate, they will be asked about the season of coffee, clove and others whether its harvesting season has fallen.

Meanwhile, another season that is waited for and makes everyone happy, is the durian season. It falls around January-March. Durian (Durio zibethinus) is an egg-shaped spiny tropical fruit comprising a buttery pulp with a fetid smell but people find this sweet-fleshed fruit delicious. This large yellowish fruit has a diameter up to 25 cm. In Bali (Indonesia), it flourishes mostly at highlands. Local people habitually do not pick the fruits but wait for until the moment they drop. If the durian trees are away from home, its owner will build a small hut nearby the trees to shelter while waiting for them.
During the durian season, this fruit is widely available throughout the island, from the traditional market to the supermarket. On your island excursion, you may even encounter them for sale at street sides at temporary stalls. If you intend to make a try, bargain to get the best price. It is said that to prevent from getting fever (in case of sensitive to this fruit) after eating it, one is advised to put some water into its empty section and then drink it. Ultimately, have a nice day during this durian season! (BTN/029)