Have you ever tasted entil? This Balinese traditional serving resembles lontong and looks simple, but has a tempting flavor. It is flat of four rectangular like a pillow and has a green color because it is wrapped in bamboo leaves (telengidi). It offers very distinctive aroma, so that it can arouse the appetite. Eat entil
Have you ever tasted entil? This Balinese traditional serving resembles lontong and looks simple, but has a tempting flavor. It is flat of four rectangular like a pillow and has a green color because it is wrapped in bamboo leaves (telengidi). It offers very distinctive aroma, so that it can arouse the appetite. Eat entil is enough with chili (Balinese complete seasoning and shrimp paste condiment). However, it will be better when enjoyed with urap vegetables.
Entil is wrapped with bamboo leaves that can make entil taste more delicious. Green color of bamboo leaves seep into the rice when cooked, resulting in a greenish color. Indeed, the making of this serving takes a long time, especially when boiling. The longer boils this entil, the longer it will last and not quickly turn stale.
Entil is famous in the area of Pupuan, while it is also made at Tengkudak, Penebel, Tabanan district. Moreover, this simple traditional food can be easily found in traditional stalls at villages. It also often becomes a menu of culinary events in the festival held by the government of Tabanan. At Tanah Lot Kreatifood Festival, for instance, this menu is favored by visitors.
The serving includes a pack of entil, and then it is sprinkled with coconut sauce and fried condiment. Alternatively, it can be mixed with Balinese urap vegetable with sprouts, sliced spinach and cuts of long beans mixed with spices. For old people or those having no strong teeth, this entil is usually mixed with gravy and seasoning. “We used to make entil for sale,” said Ni Nyoman Sutiani, 63, the entil maker from Denuma hamlet, Tengkudak, Penebel.
Sutiani admitted the profession to make entil has been pursued since childhood. Initially, she helped her parents and then became the next heir. “Entil has existed for a long time and no one knows for sure when and where it started. We make this entil from generation to generation until now. Entil remains to have a lot of demand,” said Sutiani.
According to Sutiani, entil is usually presented on particular days, such as Nyepi or Day of Silence where the Hindus perform catur brata penyepian or four abstinences where people will not turn or light fire, not work, not travel and not enjoy any entertainment, so food stock is needed. On that account, entil is chosen because it is durable and not easily stale. “Now, entil is widely sold in traditional markets and stalls, like what I do,” she said.
Entil is made from rice and grated coconut and then wrapped in bamboo leaves tied with rope. In the past, people used bamboo or coconut bark ropes, but now many people prefer to use plastic ropes. Meanwhile, the seasoning in use includes base genep (complete seasoning), such as onion, garlic, chili, ginger, turmeric, aromatic ginger, galangal and other spices. It is also coupled with grated coconut to make urap seasoning.
How to make it? First of all, soak rice for overnight. The rice is then put on a leaf then wrap with bamboo leaves and tied with bamboo string. In single bond, it is made up of two folds of bamboo leaves in which have contained rice. After that, it is boiled for about 3 hours or more. Prepare seasoning started by grounding until the seasoning turning smooth. Mix with grated coconut. A portion of this seasoning is allocated to make fried condiment. Ultimately, it is ready to be served. (BTN/arya)