Escargot A La Toraja – Suso’ Santan

ESCARGOT A LA TORAJA

(suso’ santan)

a la Dorce and Mama Tiku

 

INGREDIENTS:

 

1 litre of suso’ (small snails from the rice fields)

 

HERBS/SEASONING/SPICES:

 

A quarter of coconut, put some water to make coconut milk (santan) twice

Put the first and second coconut milk in two separate bowls

 

2 stalks of lemongrass-crushed

 

pounded together:

2 cloves of garlic

2 cloves of red onion

 

salt

 

METHODS OF COOKING:

 

– wash and soak the snails overnight so that the sand & dirt are flushed out

– in the morning, break the back & sharp part of the snails, so that it’s open, wash again

– bring to boil the second coconut milk, stir in the mixture of spices

– when boiled, put in the snails

– when the snails mixture is boiling again, put in the first coconut milk until all snails are covered

– wait for 10-15 minutes

– served with hot white or red rice

 

METHODS OF EATING:

 

Suck out the flesh of the snails from the broken back part…..

Suck…suck…

Yum…yum…

Fish In Toraja Black Sauce

FISH IN BLACK PAMARASSAN SOUP

(pamarassan bale karappe)

Mama Ata’s version

INGREDIENTS:

2 medium size fresh water carp

HERBS/SEASONING/SPICES:

3 joints galangal (lengkuas)-pounded

3 joints ginger-pounded

0.25 litre of red & green chillies

10 lime leaves

2 bay leaves (daun salam)

2 stalks lemongrass-pounded

3 stalks of shallots-sliced into round bits

salt

½ cup of pamarassan powder

6 garlic-sliced

10 red onions-sliced

1 cup of pangi (the skin of the pamarassan/keluwek seed), already soaked overnight

METHOD OF COOKING:

Fry the cleaned fish to half cooked (no need to clean up the scales)

Stir fry: onions, garlic, ginger, galangal (lengkuas), lemongrass, shallots

Mix in lime leaves, bay leaves, chillies, pamarassan powder, pangi

Slowly put in the fish

Pour in some water

Stir carefully, so that the fish does not break

Put ini the shallots

Cook on small fire for 30 minutes

Serve with hot steam rice

Fish In Toraja Black Sauce

FISH IN BLACK PAMARASSAN SOUP

(pamarassan bale karappe)

Mama Ata’s version

INGREDIENTS:

2 medium size fresh water carp

HERBS/SEASONING/SPICES:

3 joints galangal (lengkuas)-pounded

3 joints ginger-pounded

0.25 litre of red & green chillies

10 lime leaves

2 bay leaves (daun salam)

2 stalks lemongrass-pounded

3 stalks of shallots-sliced into round bits

salt

½ cup of pamarassan powder

6 garlic-sliced

10 red onions-sliced

1 cup of pangi (the skin of the pamarassan/keluwek seed), already soaked overnight

METHOD OF COOKING:

Fry the cleaned fish to half cooked (no need to clean up the scales)

Stir fry: onions, garlic, ginger, galangal (lengkuas), lemongrass, shallots

Mix in lime leaves, bay leaves, chillies, pamarassan powder, pangi

Slowly put in the fish

Pour in some water

Stir carefully, so that the fish does not break

Put ini the shallots

Cook on small fire for 30 minutes

Serve with hot steam rice

Recipees from Toraja – pork in bamboo

PORK IN BAMBOO

(pa’ piong bayi)

Mama Danny’s version

 

INGREDIENTS:

5 kg of pork with some fat

10 bunches of miyana or bulu nangko leaves

optional: 1 glass of pig blood (ummm!)

 

HERBS/SEASONING/SPICES:

0.25 litre of red onions – sliced

1 bunch of shallots – sliced

0.25 litre of small red & green chillies – whole

2 small ginger – sliced

salt

 

METHODS OF COOKING:

 

-cut meat into cube size

-mix in young miyana (like spinach) leaves & stalks

-mix in all spices

 

find 3 to 4 newly cut bamboo tubes/joints

put the mixture into each bamboo tube

close the top with lime or banana leaf

put the tubes on open fire pit until boiling

(the water of the bamboo will mix with the fat of the meat & spices

bringing out the flavor!)

leave until there is no more water coming out

 

cut open the bamboo

eat with Torajanese red rice

 

YUMMY!

Recipees from Toraja – pork in bamboo

PORK IN BAMBOO

(pa’ piong bayi)

Mama Danny’s version

 

INGREDIENTS:

5 kg of pork with some fat

10 bunches of miyana or bulu nangko leaves

optional: 1 glass of pig blood (ummm!)

 

HERBS/SEASONING/SPICES:

0.25 litre of red onions – sliced

1 bunch of shallots – sliced

0.25 litre of small red & green chillies – whole

2 small ginger – sliced

salt

 

METHODS OF COOKING:

 

-cut meat into cube size

-mix in young miyana (like spinach) leaves & stalks

-mix in all spices

 

find 3 to 4 newly cut bamboo tubes/joints

put the mixture into each bamboo tube

close the top with lime or banana leaf

put the tubes on open fire pit until boiling

(the water of the bamboo will mix with the fat of the meat & spices

bringing out the flavor!)

leave until there is no more water coming out

 

cut open the bamboo

eat with Torajanese red rice

 

YUMMY!

A House in Toraja

A HOUSE IN TORAJA

I’ve been dreaming to build a house in Batutumonga for the past twenty years, since I was here for the first time. Anyway, in 2004 we found the land. It met my criteria: it is close to my husband’s ancestor home in Batutumonga, but it belongs to us, not part of the clan’s land. And from there I can see the rocks of Bori below. I love rocks, all kinds of rocks.

In the beginning, I thought it would be cheap to build a simple wooden house in the country side. It turned out, that I was wrong. Wood has become very expensive, especially since the government has tried to stop illegal logging, because the cost of bribes has become higher. Additionally, almost all materials have to be shipped from Java: cement, ceramic tiles, steel, glass, etc. They arrive in the harbour of Makassar, about eight hours drive away from Rantepao-the capital of North Toraja. From Rantepao, the materials have to be trucked to Batutumonga, an additional of one hour’s drive. Then from the side of the road, the workers with the help of some horses, carried the materials about one hundred twenty five meters up. In the end, to minimize the building cost, we used a combination of wood, concrete and glass. The result is a modern and expensive looking house! Aaaagh!

I was amused, to know that the Torajanese building contractor hired Sundanese workers from Bandung in West Java. Wow! It would cost us even more! What’s wrong with Torajanese workers? Then I found out. The Sundanese workers would start on time and only stopped working during coffee and lunch breaks. On the other hand, the Torajanese, would start working about half an hour late and would stop about half an hour early. In between, they would incessantly talk on their mobile phones, and would take long smoking, coffee and lunch breaks. My Torajanese husband has to stop himself from exploding with anger. He keeps saying though, that not all Torajanese are like that, especially the ones who work outside Toraja like him…..he…he…

Now about twelve months down the line, our house is finished. Every morning when I wake up and see the sun peeping from behind the fog below…yes, the clouds are below us…..I fall in love all over again with the beauty of Batutumonga. During full moon, when the sky is clear, I can watch moon rise from my floating verandah. Even cloudy and rainy days are beautiful! From the warmth of our living room through the large glass window, in the valley below we can see the clouds and rain mist chasing each other, often capped by a full rainbow. This is the reason why we call our house Banua Sarira or the House of Rainbow.

There are only about fourteen households in the surrounding area of our house (with about thirty children under 10!), but we have noticed several problems already. Like the water management among the neighbours, the passage way for people from up the hill to reach the main road, possibility of landslides, jealousy among neighbours, etc. There are also the classic problems of the rural area in Indonesia: the distance to good quality schools, the health support-especially for mothers and children and lastly, unemployment. I hope, once settled, I will be able to apply some of my experience in community development. Just like what Mama Tiku-one of my neighbours-said about working and living together, we can all strive towards a ‘Satu Hati’ (One Heart) community in beautiful Batutumonga!

Pamarassan Or The Black Powder Of Toraja

STORY OF

KELUWEK OR KEPAYANG OR PAMARASSAN OR PANGI

OR RAWON OR PANGIUM EDULE

IN TORAJA

One of my daughter Rani’s favourite food is meat and rawon soup. It’s oily, black in colour but tastes yummy. I have always wondered what the tree of the keluwek seed that gives the black colour looks like. So, last week I went with two ladies who sell the keluwek powder in Rantepao morning market to their village in Sangalla’ Tondokiring, near Makale, South Toraja.

I was surprised to see that the tree is tall and that the fruit is almost as big as a coconut! I used to think that the fruit would be small, because the keluwek seed is only around 5 cm in diameter. Apparently, inside the fruit there are many seeds, a bit like durian or jack fruit. The tree bears fruit twice a year around February and August.

The fruit consists of an outer skin (can be used for natural fertilizer or fire wood), the meat called pangi (after being cut up and dried in the sun, it can be used as vegetable in soup), the skin of the seed is called kaloko (according to the Torajanese it’sthe best part, after being dried can also be used as vegetable), the hard skin of the seed (can be used as fire wood), lastly in the middle is the center bit of the seed or keluwek or pamarassan.

This center bit is then cut up and left in the sun for about 2 or 3 days. Afterwards, some water is added in and the mixture is left overnight. The next day it’s left in the sun again until it’s fully dry. Again, it’s pounded into coffee powder like fineness and it’s ready to be sold. Or alternatively some water is again added in, then the ladies shape the powder into little balls. At the moment the approximate price of pamarassan balls is Rp2,000/each, the fine powder is Rp40,000/litre, kaloko Rp10,000/litre and pangi is Rp5,000/litre.

This process is different from the Javanese way. Over there, the seeds are boiled, then they are dried in the sun for about three weeks. Then they are ready to be sold in the market. Before cooking, people will simply open the dried seeds to take out the center bit. The pamarassan or keluwek combined with fish or pork or buffalo or beef meat can make a delicious soup. In Toraja, the young leaves are cut up and cooked in bamboo with pork. The tree trunk can be used as fire wood. So, every part of the tree is useful.

One caution, though, the raw seed contains cyanide acid. It’s only safe to be eaten once boiled or soaked in water. Long time ago, people used to put the poison on arrows to kill their enemies! There is also a saying in Indonesian ‘mabuk kepayang’ (drunk after eating kepayang), which describes somebody who is madly in love and cannot think logically.*

Please see the photos in:

http://picasaweb.google.com/torajamelo

*from Wikipedia

Pamarassan Or The Black Powder Of Toraja

STORY OF

KELUWEK OR KEPAYANG OR PAMARASSAN OR PANGI

OR RAWON OR PANGIUM EDULE

IN TORAJA

One of my daughter Rani’s favourite food is meat and rawon soup. It’s oily, black in colour but tastes yummy. I have always wondered what the tree of the keluwek seed that gives the black colour looks like. So, last week I went with two ladies who sell the keluwek powder in Rantepao morning market to their village in Sangalla’ Tondokiring, near Makale, South Toraja.

I was surprised to see that the tree is tall and that the fruit is almost as big as a coconut! I used to think that the fruit would be small, because the keluwek seed is only around 5 cm in diameter. Apparently, inside the fruit there are many seeds, a bit like durian or jack fruit. The tree bears fruit twice a year around February and August.

The fruit consists of an outer skin (can be used for natural fertilizer or fire wood), the meat called pangi (after being cut up and dried in the sun, it can be used as vegetable in soup), the skin of the seed is called kaloko (according to the Torajanese it’sthe best part, after being dried can also be used as vegetable), the hard skin of the seed (can be used as fire wood), lastly in the middle is the center bit of the seed or keluwek or pamarassan.

This center bit is then cut up and left in the sun for about 2 or 3 days. Afterwards, some water is added in and the mixture is left overnight. The next day it’s left in the sun again until it’s fully dry. Again, it’s pounded into coffee powder like fineness and it’s ready to be sold. Or alternatively some water is again added in, then the ladies shape the powder into little balls. At the moment the approximate price of pamarassan balls is Rp2,000/each, the fine powder is Rp40,000/litre, kaloko Rp10,000/litre and pangi is Rp5,000/litre.

This process is different from the Javanese way. Over there, the seeds are boiled, then they are dried in the sun for about three weeks. Then they are ready to be sold in the market. Before cooking, people will simply open the dried seeds to take out the center bit. The pamarassan or keluwek combined with fish or pork or buffalo or beef meat can make a delicious soup. In Toraja, the young leaves are cut up and cooked in bamboo with pork. The tree trunk can be used as fire wood. So, every part of the tree is useful.

One caution, though, the raw seed contains cyanide acid. It’s only safe to be eaten once boiled or soaked in water. Long time ago, people used to put the poison on arrows to kill their enemies! There is also a saying in Indonesian ‘mabuk kepayang’ (drunk after eating kepayang), which describes somebody who is madly in love and cannot think logically.*

Please see the photos in:

http://picasaweb.google.com/torajamelo

*from Wikipedia

Where To Stay in Toraja

At the height of tourism in Toraja in 1980′ to early 1990’s, there were a lot of home stays and plenty of  three to four stars hotels. Since the Bali bombing I (2002) and Bali bombing II (2005?), a lot of hotels are teetering between life and death and a lot of home stays have since closed down.

My friends, when they are not staying with me, have stayed in various accommodation.  In Rantepao, Wisma Maria guest house is famous for being clean and they bake their own bread. Hotel Indra-a three star hotel,  is also central. You can walk from the hotel to the old market and supermarkets. You can either walk or take a motorbike taxi (sitor or taksi motor) to Bolu market, which has the biggest buffalo and pig market every six days.  For splurging, some of friends have stayed at the Heritage Hotel, ten minutes drive from Rantepao. This hotel was formerly a Novotel hotel. It has a nice swimming pool and some rooms are in tongkonan (traditional house) style buildings.  In Batutumonga area, there are several guest houses. Mentirotiku is a guest house cum restaurant which has a beautiful view to the valley (see picture).

These are just examples of the available accomodation.  They cost from Rupiah 75,000 per person to around Rupiah 400,000 per room, including breakfast.  You can get more information from several web sites on Toraja.

Where To Stay in Toraja

At the height of tourism in Toraja in 1980′ to early 1990’s, there were a lot of home stays and plenty of  three to four stars hotels. Since the Bali bombing I (2002) and Bali bombing II (2005?), a lot of hotels are teetering between life and death and a lot of home stays have since closed down.

My friends, when they are not staying with me, have stayed in various accommodation.  In Rantepao, Wisma Maria guest house is famous for being clean and they bake their own bread. Hotel Indra-a three star hotel,  is also central. You can walk from the hotel to the old market and supermarkets. You can either walk or take a motorbike taxi (sitor or taksi motor) to Bolu market, which has the biggest buffalo and pig market every six days.  For splurging, some of friends have stayed at the Heritage Hotel, ten minutes drive from Rantepao. This hotel was formerly a Novotel hotel. It has a nice swimming pool and some rooms are in tongkonan (traditional house) style buildings.  In Batutumonga area, there are several guest houses. Mentirotiku is a guest house cum restaurant which has a beautiful view to the valley (see picture).

These are just examples of the available accomodation.  They cost from Rupiah 75,000 per person to around Rupiah 400,000 per room, including breakfast.  You can get more information from several web sites on Toraja.