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Ketongkol 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)

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Thursday, June 20, 2013

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