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Ketambe Adventure - Welcome to the earth, I agree that Southeast Aceh Regency, Southeast Aceh Regency is one of the regencies located in Aceh Province, Indonesia.
Palm sugar is one of the traditional culinary with the basic ingredient of sap water. Palm sugar or popularly called brown sugar is a natural sweetener that is very liked by mothers. This cannot be separated from the existence of palm sugar itself which can be processed into other culinary supporting foods, such as sweeteners for porridge, haluwe, tenggoli, and other dishes.
Almost 70 percent of the people in this area rely on livelihoods from the agriculture and plantation sectors. Besides being known as a producer of corn, coffee, rubber and cocoa, this district is also well known for its palm sugar. This palm sugar from Southeast Aceh Regency is often referred to by migrants as "Kutacane Palm Sugar." Kutacane itself is the capital of Southeast Aceh Regency.
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In Southeast Aceh (Agara), apart from being a complementary menu, palm sugar is also often produced as souvenirs or souvenirs. Usually, the Agara people who go abroad, it's not complete to meet family or friends without serving palm sugar. Based on the existing tradition, everyone will bring palm sugar souvenirs around the telu tukhus (three sets) to be distributed to related parties. In one set, the contents of palm sugar can reach five pieces, with each piece weighing about half a kilo.
In processing, palm sugar is usually produced every three days by palm farmers. First of all, farmers will take lawe pole (water sap) on the tree in the morning. After noon, the sap water is taken and then immediately cooked when the afternoon arrives. The cooking is done as early as possible so that the water quality is still fresh.
Experience so far, if the sap water is not immediately processed (cooked) then at night it will taste sour (stale). If the quality of the water is stale, then even though it is heated to a high temperature, the palm sugar will also turn sour in taste. Not to mention if the water content of the sap has been contaminated with bacteria, the processing process into palm sugar may fail and turn into pulling sugar.
At the cooking stage, palm water is placed on a large iron vessel (pan) that can hold several liters. Farmers who cook must also be smart to maintain the consistency of the temperature of the fire so that the palm sugar mixture does not burn and become bitter. Likewise in the stirring process, extra patience is needed because the cooking process is relatively longer. When the sap water which was originally clear white turns dark red and thick, it means that the palm water is cooked and will enter the printing stage.
The printing process usually uses a circular tool. Usually, these prints come from pieces of bamboo trees that are cut crosswise. However, there are also those who use special molds from the factory to make their sizes more consistent and regular. The smallest mold is to 1 kilogram of palm sugar per piece. Through this long process, it becomes palm sugar which has an extraordinary sweet and crunchy taste.
At the distribution stage, palm sugar is usually sold in the weekend (market), precisely in the Old Inpres Tax or in the Morning Tax. The selling price is decent, ranging from thirty to one hundred thousand rupiah, depending on the size. Palm sugar production is mostly found in kute-kute (villages), such as Bukit Merdeka, Buah Nutmeg, Simpang Semadam Rikit Bur, Homeng, Jongar, and Desa Kuning Dua.
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