IMG_torsina

Torsina Hotel

June 26, 2013 / by / 0 Comment

Jl. Pong tiku, Rantepao, Sulawesi Selatan, Indonesia 91832. Description Hotel Torsina. We at Bonga Toraja really like this hotel although the rate of the room may be a little high but its location and facilities make up for it. torsina is located in the middle of a paddy field so there’s no direct neighbours and no farm animals like the chickens waking you up in the middle of the night. The rooms are all located in one giant Torajan house looking out onto a large and deep swimming pool in its well ordered garden and onto a Northern views of white rocky mountains. So if your your short for time here in Toraja and looking for a great location Torsina is the one for you! Facilities Breakfast included / Car rental / English speaking staff / Free maps / Free wifi / Laundry / Live Music / Lounge/Bar / Massage service / Restaurant / Swimming pool Rates & bookings Standard room: 400,000 rp Extra bed: 100,000 Do you require more information? Or do you want to make a reservation? Get in touch with Bonga Toraja. Call us +62 812 433 713 50 • E-mail us: info @ bongatoraja . com • Skype us: BongaToraja.

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denduakua

Recipe of the Week: Tapioca leaves with Peanut sauce

April 25, 2013 / by / 0 Comment

Tapioca leaves with Peanut sauce is a Torajan recipe and a must eat on any visitor’s itinerary. Ingredients 100 g tapioca leaves 1 coconut 3 tablespoons of peanut butter 2 cloves of garlic 2 shallots 1 vegetable stock cube dash of salt vegetable oil Preparation 1/ Take the tapioca leaves and put them in a large bowl 2/ Cruch up the peanuts to a paste 3/ Finely cut up the garlic and shallots 4/ Take the coconut split in half and grate it out, place it in a bowl and pour over half a liter of warm water then squeeze the mixture with your hands producing a pulp. Take a sieve and press the pulp through it to obtain the milk. 5/ Place a large wok or saucepan over a stove on medium heat pour in a little oil and fry off the onions and garlic until light brown. Add the coconut milk, peanut paste and the stock cube. 6/ Add the tapioca leaves then slowly cook for 5-10 minutes adding a little salt to taste. The dish is now ready! Serve with freshly steamed rice!

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sambalaktarrung

Sambalak Tarrung

April 13, 2013 / by / 1 Comment

Sambalak Tarrung or Aubergine Sambal is another Torajan side dish and great for a large feast. Ingredients 2 medium sized aubergines 2 large tomatoes 3 birds eye chilis 1 spring onion 2 red shallots 3 cloves of garlic vegetable oil Preparation 1/ Skin and wash the aubergine then slice in half then slice again thinly. 2/ Peel and cut shallots, chili and garlic then cut the spring onion into 1 cm lengths then cut finely length ways. 3/ Wash then chop the tomatoes roughly. 4/ Place a large wok or frying pan over a stove on to medium heat pour in a little oil and fry the shallots and garlic  together then slowly add the spring onions, chilli and tomatoes, finally the aubergines, adding a little salt to taste then allow to cook together for a few minutes. The dish is now ready! Serve with other side dishe’s and freshly steamed rice!

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balleroken

Recipe of the week: Sambalak Lure

April 05, 2013 / by / 0 Comment

Sambalak Lure or baby Salt fish with Coconut is a Torajan side dish and a great source of energy after a long day. Ingredients 1 coconut 300 gr of baby salt fish 5 cm cubed of fresh turmeric 1 spring onion 2 red shallots vegetable oil Preparation 1/ Take the baby salt fish and fry them off until they are golden brown and crispy. 2/ Take the coconut split in half and grate it out set  it aside in a bowl. 3/ Wash and peel the turmeric then pound to a fine paste. 4/ Peel and cut shallots, cut the spring onion into 3 cm lengths then cut finely length ways. 5/ Place a large wok or frying pan over a stove on to medium heat pour in a little oil and fry the shallots, turmeric  together then slowly add the spring onions coconut and finally the baby salt fish, allow to cook together for a few minutes. The dish is now ready! Serve with freshly steamed rice!

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chickenlalapan

Recipe of the week: Duku Manuk Lalapan

March 29, 2013 / by / 0 Comment

Duku Manuk Lalapan or Chicken Meat. Cooked in a spicy broth a real home cooked recipe hard to find in most restaurants. Ingredients half a  fresh chicken 3 cloves of garlic 2 bay leaves 1 large hazelnut 1 cm cubed of fresh ginger 2 cm cubed of fresh turmeric 1 cm cubed of fresh galangal 2 stems of lemongrass 1 teaspoon of ground coriander 2 tablespoons of red palm sugar salt to taste 1 glass of coconut water (from the center) Preparation 1/ Peel the garlic, ginger, turmeric, galangal, hazelnut and cut them up then pound into a fine paste. 2/ Take the chicken and cut it up into large pieces then place them in a large saucepan add all the ingredients from step 1 then mix it together with your hands, leave it aside for an hour to soak up the mixture. 3/ Then add the coriander, plus the lemongrass cut into strips. 4/ Add the coconut water plus enough normal water to cover the chicken then add the bay leaves, palm sugar and cook until the liquid has reduced by half adding a little salt to taste. 5/ Now the chicken is ready! You may shallow fry the …

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chickencurry

Recipe of the week: Duku Manuk Curry

March 22, 2013 / by / 0 Comment

Duku Manuk Curry or Chicken Meat Curry  is a Torajan recipe served in most good Torajan restaurants. Ingredients half a  fresh chicken 1 bulb of garlic 6 shallots 1 spring onion 1 long red chili 2 cm cubed of fresh turmeric 1 stem of lemongrass 1 vegetable stock cube 5 small curry leaves dash of salt teaspoon of black pepper vegetable oil Preparation 1/ Take the chicken and cut it up into pieces then place them in a large bowl add salt and pepper mixing it together with your hands. 2/ Peel the shallots and garlic and finely cut them up. 3/ De-seed and chop long red chili. 4/ Chop spring onion into 1 cm lengths. 5/ Peel the turmeric and chop roughly, cut the ends off  the lemongrass put them aside in a bowl. 6/ Pour a little oil in a pan and bring up the heat, seal the chicken so its brown on all sides.Remove the chicken then pour some water in the pan to take up the juices left from the sealing. 7/ Place a large wok or saucepan over a stove on medium heat pour in a little oil and fry off the onions and garlic …

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bolasoladendua

Recipe of the week BolaTollo sola Den Dua Kau

March 15, 2013 / by / 0 Comment

Bola Tollo sola Den Dua Kau or Bamboo with Tapioca leaves  is a Torajan village recipe and a must eat on any visitor’s itinerary. Ingredients 100 g tapioca leaves 700 g bamboo root 1 coconut 2 cloves of garlic 2 shallots 2 cm cubed of fresh turmeric 1 stem of lemongrass 1 vegetable stock cube dash of salt vegetable oil Preparation 1/Take the tapioca leaves and put them in a large bowl then using the palms of your hands fold the leaves until they have broken up. 2/Peel off the outer layers of the bamboo root and finely cut into large flat squares, place in a saucepan and fill with water then boil it for 10 minutes. 3/ Finely cut up the garlic and shallots, peel the turmeric and grate finely.Crush the lemongrass with the flat side of a knife and tie in a knot. 4/ Take the coconut split in half and grate it out, place it in a bowl and pour over half a liter of warm water then squeeze the mixture with your hands producing a pulp. Take a sieve and press the pulp through it to obtain the milk. 5/ Place a large wok or saucepan …

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Map of Toraja

Map of Toraja

March 11, 2013 / by / 1 Comment

Essential for any visit to Tana Toraja is a map of the whole region including all places of interest. Click on a place below to get more information about it. Or download the map as a .pdf on the bottom of this page. Places of interest 1/ Batutumonga. amazing views 2/ Benteng Pongtiku. fort 3/ Bori’. burial site, ceremonial ground & megaliths 4/ Buntu Pune’. traditional village 5/ Kambira. baby graves 6/ Ke’te’ Kesu’. traditional village 7/ Lemo. burial site 8/ Lempo. ceremonial ground & megaliths 9/ Lo’ko’ Mata. burial site 10/ Londa. burial site 11/ Makula. hot springs 12/ Marante. burial site 13/ Nanggala. traditional village 14/ Pala’ Tokke’. hanging graves 15/ Palawa’. traditional village 16/ Pasar Bolu. buffalo market 17/ Pongtiku Airport 18/ Rante Karassik. ceremonial ground & megaliths 19/ Sarambu. waterfalls 20/ Suaya. royal burial site 21/ Tampangallo’. burial site & baby graves 22/ Tilangnga. natural swimming pool 23/ To’ Barana. traditional village & weaving center 24/ Tumakke. traditional village Download Click here to download the map as a .pdf (6,5 MB). Print it and bring it with you to Tana Toraja!

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Kambira

Kambira

March 10, 2013 / by / 0 Comment

On the road from Sangalla’ to Suaya you will find Kambira. Surrounded by a bamboo forest you will find a large tree containing several baby graves. Some of them are more than 100 years old. When a baby that does not have any teeth yet dies in Tana Toraja, it is brought within the hour to the baby tree of the village, where a the a small ceremony is held (no buffalos are sacrificed). Torajans believe that by doing it that way, the spirit of the baby will grow up together with the tree to reach the sky, where it can go to the afterlife. Entry fee: 20,000 rp. How to get there? Jump on a Makale bound Kijang. Just before Makale, the driver will ask you to leave the vehicle. At that place you are able to take on a pete-pete to Sangalla’. From there on, travel by ojek to Kambira.

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piongburak

Recipe of the week: Pa’piong Burak Manuk

March 08, 2013 / by / 2 Comments

Pa’piong Burak Manuk or steamed chicken with banana stem is a classic Torajan recipe and a must eat on any visitor’s itinerary. Ingredients 500 g chicken (cut into small pieces) 500 g of banana stem 3 spring onions (cut into 5 cm flakes) 2 big red chilies (de-seeded then sliced into long pieces of about 5 cm) 3 pieces of garlic (cut thinly) 3 shallots (cut thinly) 2 stems of lemon grass (cut it into 7 cm strips then smashed up) 5-7 cm of ginger (cut into thing long pieces) Half a grated coconut Dash of salt & pepper 2 lengths of bamboo cut to 0.5 m (including 1 closed end and 1 open end!) 2 banana leaves Preparation 1/ Finely cut the banana stem and sprinkle with salt. Press it all together with your hands and massage it to soften it up. Drain away the salty water. 2/ Peel off the outer hard layers of the banana stem until you find the inner softer core and finely cut it up. Put chicken, banana stem, spring onions, chilies, shallots, lemon grass and ginger into a large bowl and mix it up with the pepper. Allow the ingredients to rest for one hour …

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