A Taste of the Islands from Nusa Tenggara (4)

 

A Taste of the Islands from Nusa Tenggara (4)


Hello everyone, food enthusiasts, welcome back again! We are glad to have you back on our exploration through the culinary landscape of Indonesia. We talk about balance in what we will see today as we have explored many regions and now turn our attention to the distinct and sometimes unfamiliar culinary experiences from Nusa Tenggara. Nusa Tenggara is known for its incredible savannas and cultures, however, they also have culinary experiences that are not only versatile but incredibly creative. The traditional snacks in this area are not simply dormant recipes of baked goods, but rather manifestations of survival, storytelling, culture, and creatively using the land.

Corn Catemak

On our next trip to the East Nusa Tenggara (NTT), we were served delicious dishes typical of this eastern region. Corn catemak is a staple food and is often served by the people of NTT for breakfast and special occasions. Because corn is known to thrive better in NTT than rice, this eastern region utilizes corn as a staple food. The process of making corn fat paint begins with coarse grinding of the corn, also known as Bose corn. The corn is then boiled for a long time, and salt is added to enhance the flavor. It is cooked over low heat until the coconut milk thickens and the sugar caramelizes, and the corn begins to soften, absorbing all the ingredients. Each spoonful of this dish is known to warm the heart and provide a rich and flavorful local experience.

Kue Bantal (Bantal Cake)

Next, we're off to the beautiful Indonesian island of Lombok in West Nusa Tenggara to taste it's signature snack, Kue Bantal. As its name suggests, which means toffee cake, the snack is shaped like a soft fluffy pillow! Kue Bantal is a staple at Sasak tradition events and gatherings, emphasizing a warm gesture of hospitality. It is also a snack that has been passed along through generations and generations. If you are familiar with Javanese Kue Lepet, you might be thinking that this snack looks somewhat familiar  and you'd be right! They both have the sticky rice as the main ingredient, but Lombok's is slightly combined with a little twist. Where Javanese Lepet is typically plain, Lombok's "pillow" secretly has a wonderful filling. The process of making Kue Bantal is truly a labour of love. First, the sticky rice gets steamed until fully cooked, then it is mixed with sugar, grated coconut, and a sprinkle of salt. Then the fun begins! This mixture is placed in a piece of banana leaf - a small piece of banana or some sweet red beans are placed in the centre, strictly like a tuna sandwich filling. Then it's carefully wrapped and formed into that standard tuna-fish shape making sure it is tightly packedTogether, Jagung Catemak and Kue Bantal tell a beautiful story about Nusa Tenggara.

While the previous dish was a sweet, soft-textured porridge known for its price, the other dish is a dense-textured cake known for its use and served at community celebrations. It’s well-known that creating delicious, flavorful food doesn’t require fancy or expensive ingredients. Dishes made with simple, local ingredients can also convey profound meaning and strong flavors. The interconnectedness of taste, identity, and meaning from this eastern region, NTT, presents a delicious and philosophically rich specialty.

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