Joomla Templates and Joomla Extensions by JoomlaVision.Com
  • HOT NEWS
Tourist Object: Legian Beach Festival VIII Takes Place Lively (Saturday, 13 September 2014 10:28)
Tourist Object: Happy Hours (Saturday, 13 September 2014 10:24)
Tourist Object: Anumana Bay View Jimbaran (Saturday, 13 September 2014 10:20)
Tourist Object: 3rd Lovina Festival Will be Held Again (Saturday, 13 September 2014 10:06)
Sport and Recreation: Spending Holiday with JSM (Saturday, 13 September 2014 09:59)
Sport and Recreation: Buleleng Has Potential for Pearl Cultivation (Saturday, 13 September 2014 09:40)
People: Yohanes Adi Putra: Making Balinese Food as an Icon (Saturday, 13 September 2014 09:37)
People: Rhonda Lepsch (Saturday, 13 September 2014 09:35)
People: Lidya Minanti Ready to Offer Discount Program (Saturday, 13 September 2014 09:32)
People: Cokorda Istri Rai Lahriani: Keeping Image and Eco-friendly Aspect (Saturday, 13 September 2014 09:27)
Banner
You are here: Home News & Info Food and Beverage Lontong entil : A tradition ahead of Nyepi at Belulang customary village
Joomla Templates and Joomla Extensions by JoomlaVision.Com










Lontong entil : A tradition ahead of Nyepi at Belulang customary village

Lontong entil  A tradition ahead of Nyepi at Belulang customary villageBELULANG customary village, Mengesta, Penebel, Tabanan, has a unique tradition when celebrating Nyepi. People at the village prepare special food like rice cake (lontong) on this holiday. Such unique food is known as entil. Its delicious flavor can make people addicted. Since it is intended for consumption on Nyepi, it is only made once a year. How is the process to make it?

The process of making entil is like preparing rice cake. Its main ingredient is mixed with rice or red rice. Its difference lies in the wrap where it is not wrapped in banana leaf or coconut leaf, but in telangi leaf looking like an elongated galangal leaf. Such a leaf can be found in the fields or forest edge at local village. It is said the leaf makes the flavor of entil very tasteful, though it is not given salt or other seasonings.

The making of entil is commenced by selecting telangi leaf and it is then cut neatly. Furthermore, the rice is cleansed and put into the leaf, folded and tied with bamboo rope. The last process is boiling it until cooked. To get a chewy entil, it should be boiled up to four hours. “If it’s boiled less than that time, it will be soft and easy to rot,” said Ni Nengah Ratnadi, 40, one of the residents, Sunday (Mar 10). As boiling takes long time, the resident should start making it at 3:00 a.m. so that it could be served at noon.

This lontong entil can last up to four days. People can make it in different size. However, the size is averagely small, so that it is easy to eat. According to Ratnadi, making entil had become a tradition for generations. Thus, when Nyepi arrived, people always prepared the meals because Hindus were forbidden to cook on Nyepi. Then, the food was made a ready-to-served meal. Similarly, the serving was also accompanied with a natural side dish like chili, chicken, grated coconut and fried beans. Alternatively, people could also add it with clear soup or fern tips with grated coconut sauce. A family usually prepared entil up to 2 kg. This amount was allocated for family meals during the seclusion day.

Aside from tempting the appetite, in fact the entil retained a high philosophy. The philosophy was based on the double stacks. It signified that when celebrating Nyepi, people or customary villagers should control their mind, and then it was focused on the presence of God. “It is the meaning why entil is strongly tied and stacked doubly,” said Chief of Belulang customary village, Ketut Sudiarsa. Other than being served on Nyepi, it was usually used as a gift when people visited other family or relatives after Nyepi.

According to Sudiarsa, after Nyepi and organizing Ngembak Geni, local people visited one another, including families who lived outside the village. When gathering together, such entil was prepared for souvenirs. It was unknown when the tradition of making this entil commenced. However, people never left the tradition. Other than being delicious, it was also a natural, cheap and cholesterol-free food. As planned, the stalls near the Belulang hot spring would popularize it into typical food so that tourists could enjoy it without waiting for the celebration of Nyepi, coming once a year. (BTN/kmb)

Leave your comments

Guest
Friday, September 19, 2014
0 characters
terms and condition.
  • No comments found

Check-in date

Check-out date

Joomla Templates and Joomla Extensions by ZooTemplate.com
Joomla Templates and Joomla Extensions by ZooTemplate.com

Gallery

Joomla Templates and Joomla Extensions by JoomlaVision.Com
image
image
image
image
img
img
img
img

Facebook

Subscribe

If you want to get / keep follow of the latest information from BALI TRAVEL NEWS, please register your email via SUBSCRIBE this form.

Twitter

Find US on Mobile Apps

appstore

googleplay