Serokadan customary village, Apuan, Susut, is not only famous for its natural and pristine potential. The area adjacent to Apuan village also has a cultural heritage in the form of Candri Manik Temple and a number of the other arts remaining to survive am
Great morinda gravy or rujak yeh tibah is a typical countryside delicacy, especially farmer community in Tabanan. It is made based on a unique recipe and the preparation is very simple. All of the ingredients are natural and contain no preservatives.
Formerly, the great morinda gravy was used as refreshment by farmers in the rice fields after harvest. They purchased or bartered it with their grain from itinerant fruit salad traders from one rice field to another. The traders peddled their delicacy by a container made from areca nut sheath and a dipper made from coconut shell with bamboo grip as a tool to measure.
Now, this great morinda gravy is widely sold at sidewalks. Men Tari is one of the traders selling this gravy at Tunjuk village, Tabanan, who is very faithfully serving customers. In preparing the gravy, Men Tari blends the morinda gravy with young coconut and lime so that it can generate a very special flavor.
Within a day, she can sell such gravy up to 30 liters. Even, on holidays her sale increases to 60 liters. A glass of the delicious gravy is sold for IDR 2,000. Aside from local community, this great morinda gravy is also favored by tourists traveling to Jatiluwih, Yeh Panes Penatahan, or to Legung.
Preparation of the gravy is very simple. Firstly, ground the seasoning consisting of chili, tamarind, salt, brown sugar and granulated sugar. Having finely grounded, squeeze the great morinda by hand and then mix it with seasoning. Afterward, prepare the young coconut water. While the flesh of young coconut is cut into small pieces and mixed together.
The great morinda that has been mixed with seasoning is then put into the water of young coconut and stir evenly. Then, please add some salt or to taste. Ultimately, it is now ready to serve. (BTN/015)
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