Two Days with Nyambu Mothers

Two Days with Nyambu Mothers

  • Nyambu 01

Accommodation Training and Culinary Processing and Presentation were conducted with ezzyclass.id for two days, on September 27 and 28, 2024. The activity, which is part of the Nyambu Ecological Tourism Village Development (DWE) program, is supported by Diageo Indonesia. As a company located in Nyambu Village, Diageo Indonesia has collaborated with the village and the Wisnu Foundation since 2015, starting with mapping and participatory research. Diageo’s support for Nyambu Village has been carried out since February 2015 through the Langgeng Ecotourism Program, a collaboration between PT. Langgeng Jaya Prima, British Council, Wisnu Foundation, and the Nyambu Village Government. The activities carried out include spatial mapping and socio-cultural research, increasing community capacity, and documenting village wealth. Through these activities, the Nyambu Ecological Tourism Village (DWE) was formed, which was launched and inaugurated by the Regent of Tabanan on April 29, 2016. In the same year (2016), DWE Nyambu then joined and became part of the Village Ecotourism Network (JED).

Corn fritters are one of the favorite foods from the various types of food served to ecotourism guests who come to Nyambu. This food is also what is then processed and served during the Culinary Training. The difference is, this time the fritter dough is mixed with boiled moringa leaves. Almost all houses in Nyambu plant moringa leaves to be used as vegetables. Moringa leaves are also nicknamed the miracle tree because of their extraordinary benefits, including maintaining heart and brain health. In addition to being mixed with fritters, moringa is also processed into moringa urab.

Another healthy food that is also processed is menyatnyat eel. As a village that still has a lot of rice fields, we can still find and catch eels in the Nyambu rice fields. Eels are a source of animal protein that is also useful in maintaining brain function, related to cognitive ability and memory. Eels can be killed with salt or ice cubes, or by piercing their heads with satay skewers. To make it easier to pick up the eel and prevent it from being slippery, coat your hands with flour. After it dies, the eel’s mucus can also be removed by torching it, grilling it directly with a small gas flame.

Thanks to Mr. Widnyana who has provided many tips for making and serving food more attractively. Together with six Nyambu mothers, there are many processed foods that are produced and enjoyed during lunch:

  • American breakfast: same as American breakfast in general, but the bread is replaced with crispy cassava. Cassava is steamed and mashed until smooth, add flour, mushroom broth, and salt, stir until smooth. The dough can be flattened to a size of about 10 x 10 cm, then cut into long pieces and fried. Or it can also be put in baking paper that is made like a funnel and perforated, push the dough and fry.
  • Fragrant rice: like making fried rice, but the seasoning is yellow seasoning, namely base genep (all ingredients) with a little more turmeric, plus lime leaves so that the rice smells fragrant.
  • Moringa leaf urap: the most important thing after the urap is boiled is to put it in cold water so that the moringa leaves remain fresh green. After that, the leaves are squeezed and cut into pieces. The coconut used is roasted coconut so that the savory taste is more pronounced.
  • Belut menyatnyat: eel that has been torch fried briefly, then put in yellow seasoning that has been sauteed and added water. After that add coconut milk, cook until the water reduces.
  • Corn fritters with moringa leaves: the seasoning is fried garlic and shallots, fried cayenne pepper. Garlic should be fried first before shallots so that the oil remains clean. Also, before putting garlic into hot oil, add sliced ​​turmeric so that the color is more beautiful.
  • Fried spring rolls: when sautéing spring roll filling, the pan must be really hot and smoking before the oil is poured. Add eggs and scramble, add sliced ​​carrots. After slightly wilted, add bean sprouts and boiled moringa leaves.
  • Pisang rai: like fried bananas in general, but what makes it special is the addition of caramelized peanuts on top of the grated coconut.

In addition to food, Nyambu mothers also gained experience in making mocktails and cocktails. The ingredients used were ice cubes, pineapple juice, lemon juice, lime juice, and simple syrup made from ginger, lemongrass, and granulated sugar. Mocktails without alcohol, using additional sprite, soda water, or coconut water. While for cocktails, the alcohol used was Smirnoff, vodka produced by Diageo. The drinks introduced by Mr. Dewa were Nyambu Ginger Lemongrass Cooler (mocktail) and Nyambu Tropical Punch (cocktail).

The interesting thing is that the mothers learned to hold and shake the shaker correctly, up-down-up-down. However, when there are many guests who come and will serve in large quantities, the mixture of these ingredients with ice cubes does not need to be shaken, but simply by mixing all the ingredients and adding ice cubes later.

Keep up the spirit of the mothers of Nyambu !!!

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