Joomla Templates and Joomla Extensions by JoomlaVision.Com
  • HOT NEWS
Tourist Object: Sunset Is the Most Famous Event in Tanah Lot (Saturday, 25 October 2014 00:00)
Tourist Object: Batubulan Village Renowned as Barong Destination (Saturday, 25 October 2014 00:00)
Sport and Recreation: Fun Aerobic, Hotel GMs Transform NDF Atmosphere (Saturday, 25 October 2014 00:00)
People: Putu Suwarsa: Making Expression and Creation Freely (Saturday, 25 October 2014 00:00)
People: NDF XVII Draws up to 40,000 Visitors (Saturday, 25 October 2014 00:00)
People: Ir Anak Agung Oka Dalem (Saturday, 25 October 2014 00:00)
People: Dewa Putu Makapagal Emphasizes on Responsibility (Saturday, 25 October 2014 00:00)
Headline News: Tanah Hyang, Believed to Have Ability to Heal Diseases (Saturday, 25 October 2014 00:00)
Headline News: Grand Ixora Kuta Resort Presents Balinese Culture (Saturday, 25 October 2014 00:00)
Headline News: Denpasar Festival VII, Enlivened by Carnival of 1,000 Masks (Saturday, 25 October 2014 00:00)
Banner
You are here: Home

Ketongkol Majukut Urab

Ketongkol Majukut UrabKetongkol majukut urab is a kind of serving commonly consumed by the Hindu community at the warrior village of Marga - Tabanan. Aside from being soft, ketongkol is also durable and not easy to go stale. Toothless people are easy to consume it.

In its presentation or when enjoying it, it is unnecessary to be filled it with vegetables or side dishes. Simply by opening the wrapper and the eat it, it is definitely good. Other than having a distinctive aroma, this typical food of farmers is also very tasty. Besides, it is an eco- friendly food. Most ingredients used to prepare it consist of leaves.

Indeed, it is not easy to find out ketongkol. Other than being complicated in preparing it, the ingredients used are also getting scarce. However, on the roadside of Marga town you can find a simple stall selling traditional food. Ketongkol is served with Balinese complete spices mixed with anchovy. Similarly, it is served together with assorted vegetables with spicy sauce, boiled eggs and fried onions. One portion is sold for IDR 5,000.

This traditional food stall is highly in demand. By and large, it is open from 1:00 p.m. to 3:00 p.m. Nevertheless, sometimes the ketongkol peddled was sold out ahead the time due to crowded buyers. Local communities having poor appetite normally eat here.

Method:
Process of the making is similar to the making a rice bag (ketupat). Firstly, the rice should be washed and drained. Then, it is spiked with salt and coconut oil and stirred it until well mixed. Then, put into a conical banana leaf. After that, closed, handled, and strengthened it by means of sliced bamboo pin. The next process is boiling.

The water used to boil is filled with screw-pine leaves and erythrina leaf to result in a distinctive flavor. Afterwards, it is boiled with steamer for approximately 1.5 hours. If you want a better taste, cook it by using firewood. (BTN/015)

Leave your comments

Guest
Friday, October 31, 2014
0 characters
terms and condition.
  • No comments found