International
Monday, September 12, 2011
Balinese Culture
Ancient Villages in Buleleng BULELENG Regency possesses many ancient villages in a row on the highlands along the Tejakula and Banjar Subdistrict. In Banjar Subdistrict sits quite a few villages like the Sidatapa, Pedawa, Cempaga, Tigawasa and Banyusri. Meanwhile, in Tejakula Subdistrict stand uniquely the village of Sembiran, Julah and other villages having close relationship to ancient villages in Bangli Regency. As villages retaining hisWRULFDO YDOXHV WKH\ GH¿QLWHO\ KDYH many distinctive cultural traditions which should be maintained, not merely for the sake of tourism, but more as an asset to trace back the pastime history. As tourist destination, those ancient villages apparently have not been managed optimally. It can be seen from the lack of attention extended by local government to preserve the tourism potential, whereas if these objects are managed accordingly they are surely able to boost the tourism development in Northern Bali. Moreover, many foreign tourists are now looking for the attraction of ancient villages. One of the evidences showing the lack of government’s attention to preserve the ancient villages is the absence of facilities indicating the direction to those villages. Although there are promotional tools of the objects such as signboard
pointing out the location of the ancient village, they are left damaged even for years. This condition happens to the signboard pointing out the village of Sidatapa, Cempaga, Tigawasa and Pedawa in Banjar Subdistrict. A wooden signboard whose paint has been obsolete even almost collapses as the pole has decayed. Not only that, the signboard is very difÂżFXOW WR VHH DV KLQGHUHG E\ D JDWH building on the Singaraja-Seririt road section, precisely at Temukus Village, Banjar Subdistrict. “Many foreign guests often ask direction to location of Cempaga, Sidatapa, Pedawa, and Tigawasa Village. Actually, there has been a signboard but is invisible. So, they choose to ask for information to the local,â€? said one of the residents. In the meantime, Chief of Pedawa Village, Putu Sudarmaja, ZKR LV DOVR D SURPLQHQW ÂżJXUH of the village, was now very intensively arranging the Pedawa Village. One of the measures undertaken was preserving the ancient house with historical values. If only relying on the natural scenery of course Pedawa Village ZRXOG QRW KDYH D VSHFLÂżF YDOXH “We even highlight the historical value,â€? he said. According to Sudarmaja, the existing obstacle for tourism development was the matter of
road infrastructure. He added the road access to Pedawa Village, Tigawasa Village and other ancient villages was in damaged condition. At Pedawa, the village road had even been repaired but damaged again. “Most constraints of tourism development lie in the infrastructure such as the roads that are easily damaged,� he said. Meanwhile, the Head of Buleleng Culture and Tourism Agency, Putu Tastra Wijaya, did not dismiss if the management of the ancient village tourist destination in Buleleng had not been maximal. Tastra said that Buleleng was indeed known to have numerous ancient village attractions. They were located in Banjar Subdistrict including the Sidatapa, Cempaga, Tigawasa and Pedawa Village or often called SCTP. In addition, the other ancient villages could also be found in Tejakula Subdistrict such as Sembiran and Julah Village. Unfortunately, the potential of those ancient villages was now leaving a name only. Meanwhile, in reality a lot of houses belonging to local residents had been refurbished and converted into a modern house. This situation was unable to be dammed by government because community as the homeowners had the authority to renovate it and could not be intervened. (BTN/kmb)
Cooked Vegetables with Grated Coconut (Urap) Ingredients * 8 oz fresh green beans * 8 oz bean sprouts * 4 carrots * 1 can bamboo shoots * ½ small cabbage * 1 cup fresh grated coconut * 1 small onion, ďŹ nely chopped * ½ tsp. chilli sauce (sambal ulek) * 1 tsp. salt * 2 Tbs. lime juice * ½ tsp. dried shrimp paste (terasi) Directions Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well. String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite. Scrub carrot and cut into thin strips, cook until tender. Drain well. Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water. Cut bamboo shoots into strips the same size as the beans. Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together. Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served. Put vegetables in a steamer and steam for 5-8 minutes. Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself. (http://asiarecipe.com)
Biu Batu: Fruit Delicacy in Coconut Milk To Balinese people, biu batu or seedy banana is no more bizarre fruit. Actually, it is a versatile plant where ranging from its corm, false stem, leaf, blossom and fruit are often used. Though sweet, its ripe fruit is less delicious because of many seeds. However, it may be enjoyed by making it into a drink mixed with palm sugar and tamarind paste. Meanwhile, its young fruit is used for the mixture of tum (steamed chopped meat with complete spices) and lawar (chopped meat mixed with boiled vegetables served with complete spices). Here, the young seedy banana is enjoyed as vegetable in coconut milk. Ingredients: 6 pcs young seedy banana and 2 cup of coconut milk Spices: 4 cloves shallot, 2 cloves garlic, 2 small chilies, 1 red large chili, 1 slice turmeric, 1 slice kencur, ½ tsp coriander, 1tbsp cooking oil and ½ tsp salt, while MSG is optional. Others: 1 pc salam leaf, 1 tbsp of sliced large chili Method: Slice thinly the seedy banana, cleanse and drain. Then, boil until cooked and take out. Again, cleanse to remove its sap and drain. Ultimately, press as good as possible so it nearly contain no water. Grind all spices and stir-fry on the frying pan until fragrant. Put the coconut milk, ingredient, sliced large chili and salam leaf. Stir for a while and let them boil. Take out and it is now ready to serve. (BTN/punia) C.045 ibp
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