How to reduce waste at school canteen? Post your comments here or propose a question.
Difference between revisions of "Cuisine Loloh Cemcem"
(Created page with "{{PageSponsor}} {{Cuisine |Title=Loloh Cemcem |Photograph=20220912T184234716Z917174.jpg |Reference=https://www.idntimes.com/food/dining-guide/alhzeta/loloh-cemcem-minuman-bali...") |
|||
Line 3: | Line 3: | ||
|Title=Loloh Cemcem | |Title=Loloh Cemcem | ||
|Photograph=20220912T184234716Z917174.jpg | |Photograph=20220912T184234716Z917174.jpg | ||
− | |Reference= | + | |Reference=Idntimes |
|Description text=Loloh is a traditional herbal medicine that is usually consumed by Balinese people to maintain body freshness. Generally, this loloh is made from turmeric or temulawak. But in Penglipuran Village, the loloh that is sold is made from kecemcem leaves. Although it is included in the type of herbal medicine, the taste of Loloh Cemcem is different from other herbs. Made from cemcem leaves or commonly called forest kedondong, this drink has a unique taste. If people say, it tastes like nano-nano because there are a collection of sour, salty, sweet, spicy, and also slightly wry flavors. This flavor variation is created from several ingredients. Cemcem leaves have a sour and slightly bitter taste, added with rujak (sweet, sour, spicy) seasoning as a neutralizer, and young coconut flesh to give a savory taste. The cemcem leaves used are a mixture of young and old leaves. The method of making it is also very simple so you can make it yourself at home. Cemcem leaves will be pounded or blended until crushed, after which it is filtered to get the juices. This leaf juice is then mixed again with water and rujak seasoning that has been boiled. | |Description text=Loloh is a traditional herbal medicine that is usually consumed by Balinese people to maintain body freshness. Generally, this loloh is made from turmeric or temulawak. But in Penglipuran Village, the loloh that is sold is made from kecemcem leaves. Although it is included in the type of herbal medicine, the taste of Loloh Cemcem is different from other herbs. Made from cemcem leaves or commonly called forest kedondong, this drink has a unique taste. If people say, it tastes like nano-nano because there are a collection of sour, salty, sweet, spicy, and also slightly wry flavors. This flavor variation is created from several ingredients. Cemcem leaves have a sour and slightly bitter taste, added with rujak (sweet, sour, spicy) seasoning as a neutralizer, and young coconut flesh to give a savory taste. The cemcem leaves used are a mixture of young and old leaves. The method of making it is also very simple so you can make it yourself at home. Cemcem leaves will be pounded or blended until crushed, after which it is filtered to get the juices. This leaf juice is then mixed again with water and rujak seasoning that has been boiled. | ||
Penglipuran Village began to be promoted as a tourist village in 1993. The image of this village has become increasingly popular since it received the Kalpataru award from the government in 1995. However, this village has only started to be known among tourists after being designated as a tourist village in 2013. If you visit, you are allowed to go to the yard of residents' houses. As additional income, residents will sell souvenirs and plant seeds. This tourism development also encourages the growth of home industries that provide food and beverages, one of which is Loloh Cemcem. There are at least 5 families that produce Loloh Cemcem, each of which employs about 11 workers. The development is also fast. Not only at local food stalls in Penglipuran Village, Loloh Cemcem is also available in many food stalls outside Bangli. In addition to refreshing the body, Loloh Cemcem also has many benefits such as treating internal heat, smoothing constipation, and even lowering blood pressure. In addition, even though it has a sour taste, this loloh is also safe for ulcer sufferers. As long as you drink it after eating, not on an empty stomach. This beverage tastes best in colder weather. Loloh Cemcem is a traditional drink that has existed since the colonial era. Balinese people usually make their own loloh to treat heartburn. But strangely, Loloh Cemcem in mineral water bottles like this only boomed around 2014-2015. Loloh, the production of Penglipuran Village has penetrated outside the village. Not only traditional food stalls, the drink, which was originally called rujak klocing, has entered restaurants and culinary events held in Bali. For example, at the Bali Arts Festival, this loloh is selling well and is very popular among visitors. If you want to try a taste, this loloh is also sold in supermarkets. | Penglipuran Village began to be promoted as a tourist village in 1993. The image of this village has become increasingly popular since it received the Kalpataru award from the government in 1995. However, this village has only started to be known among tourists after being designated as a tourist village in 2013. If you visit, you are allowed to go to the yard of residents' houses. As additional income, residents will sell souvenirs and plant seeds. This tourism development also encourages the growth of home industries that provide food and beverages, one of which is Loloh Cemcem. There are at least 5 families that produce Loloh Cemcem, each of which employs about 11 workers. The development is also fast. Not only at local food stalls in Penglipuran Village, Loloh Cemcem is also available in many food stalls outside Bangli. In addition to refreshing the body, Loloh Cemcem also has many benefits such as treating internal heat, smoothing constipation, and even lowering blood pressure. In addition, even though it has a sour taste, this loloh is also safe for ulcer sufferers. As long as you drink it after eating, not on an empty stomach. This beverage tastes best in colder weather. Loloh Cemcem is a traditional drink that has existed since the colonial era. Balinese people usually make their own loloh to treat heartburn. But strangely, Loloh Cemcem in mineral water bottles like this only boomed around 2014-2015. Loloh, the production of Penglipuran Village has penetrated outside the village. Not only traditional food stalls, the drink, which was originally called rujak klocing, has entered restaurants and culinary events held in Bali. For example, at the Bali Arts Festival, this loloh is selling well and is very popular among visitors. If you want to try a taste, this loloh is also sold in supermarkets. |
Revision as of 16:00, 12 October 2022
- Main ingredient
- Reference
- Idntimes
- Biographies
- Places
- Lontar
- Plants
- Books
- Holidays and Ceremonies
- Child. Books
Description
In English
In Balinese
In Indonesian
Enable comment auto-refresher