bamboo


bambu

Bambu Restaurant

March 27, 2013 / by / 0 Comment

Jl. Sangalla’, Kampung lampio, Sulawesi Selatan, Indonesia. Description When we heard of Martin the Chef it surprised us to find out he had rented two of Rantepao’s restaurants making them very successful with his delicious cuisine, soon people noticed and so did the owners so they ended his contract thinking they could do the same, sadly they did not. Now Martin is located on the road to Sangalla‘ with his new restaurant Bambu with an exciting new menu. Using lots of bamboo and natural roofing material it has a natural feel, Bambu restaurant is a great stop off point when visiting sights such as kambira. The staff are very polite and speak English fluently. Suggestion Go for local Torajan vegetables kangkung Ayam Spesial. (18,000 rp) with black rice (10,000 rp) tamarella juice (12,000 rp). or pre-order chicken steamed in bamboo (60,000 rp) Price All food  ranges from 10,000 rp to 60,0000 rp Drinks range from 10,000 rp for a water to 36,000 rp for a beer.

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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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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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Bori' Parinding

Bori’ Parinding

March 06, 2013 / by / 1 Comment

On the road from Rantepao to Batutumonga, in the middle of stunning rice paddies, you will find the site of Bori’ Parinding. It is a combination of ceremonial grounds and burials. The ceremonial ground is an open space used for traditional ceremonies, including rituals for the dead and thanksgiving. More than a hundred megaliths stand on the ceremonial ground, each representing a feast of merit performed in the past by a person of high status. Human remains are placed in stone chambers carved out of huge stone boulders, which lies scattered around the ceremonial ground. There are five tongkonan compound spread around the area. Bamboo is now planted in some places around the ceremonial ground to replace the extinct bamboo forest of the traditional settlement. In the middle of the bamboo trees there’s some baby graves cut out of a tree. Entry fee: 20,000 rp. How to get there? Jump on a Bori’ bound pete-pete and ask the driver to drop you off at the burial site (ask “kiri decat di Bori’ Parinding”). It is located next to the main road.

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Pa'piong Duku Bai

Recipe of the week: Pa’piong Duku Bai

March 01, 2013 / by / 1 Comment

Pa’piong Duku Bai is a classic Torajan dish usually prepared for all large ceremonies like funerals and weddings. We use a cooking method dating back from the beginning of time. For this recipe we prepare the dish in a type of bamboo that is softer than the one used for construction. Ingredients 500 g pork 500 g serr’akko leaves (*) 2 spring onions (cut into 5 cm strips) 5 shallots (cut thinly) 5 garlic cloves (cut thinly) 10 medium sized chilies 1 cube of beef stock powder Pinch of salt and pepper 2 lengths of bamboo cut to 0.5 m (including 1 closed end and 1 open!) 2 banana leaves (*) Serr’akko leaves Serr’akko leaves, also known as Mayana leaves in Indonesian language, can be found in the jungle of Toraja. It is a wild vegetable similar to the nettle family which gives the pork a distinctive flavour and aroma. Preparation 1/ Cut up the pork and place it with all the ingredients in a large bowl. 2/ Mix all ingredients up with your hands. 3/ Wash out the bamboo tubes and place the pork mixture gently into them. Make sure to give the bottom of the tube a tap on …

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