- TIMBUNGAN was originally a way of preserving food by heating it in a piece of bamboo
- Later on, it developed into a type of dish by including meat as the main ingredient such as chicken, duck or fish and then mixed with spices and cooked in a piece of bamboo
At first the term ‘timbungan’ did not refer to the name of the type of ‘cuisine’ or one of the types of ‘typical Balinese dishes,’ but rather referred to the process of preserving food so that it did not go stale easily or quickly. Well, timbungan itself means ‘cooking in bamboo.’
What happened then? The food is put in a piece of bamboo or bamboo that has been cut into pieces. In general, it is enough to use just a piece of bamboo for small portions.
This method of warming is usually done when the side dishes are abundant in a series of commemorations of religious holidays in Bali such as Galungan and Kuningan or similar celebrations. Well, at that time the food supply was quite abundant, such as lawar starfruit leaves or lawar kelungah (young coconut shells without flesh). To preserve the food, preservation is done by heating it in the bamboo segment. This method may only be found in certain areas in Bali.
Next, the food in the bamboo segment is warmed or placed near the fireplace. This heating is usually done when cooking in the morning, or evening. Well, this heating process is what is called ‘the timbungan.’
In line with the passage of time, the term ‘timbungan’ has a broad meaning. Timbungan is then also interpreted as a way of cooking or preparing dishes with basic ingredients such as animal meat, poultry, or fish which is then put into bamboo segment and mixed with about 15 kinds of spices.
Chicken, duck or fish, for example, which has been mixed with the spices are then put into the prepared bamboo segments. The bottom of the bamboo has a segment as the bottom cover, while the top cover is used banana leaf rolls or the like. If both have holes, simply cover them with leaves or aluminum foil.
After that it is cooked in the coals or low heat until the chicken stock or duck stock is cooked evenly. Well, once the time is considered enough or the timbungan is well done, split it and serve it on a plate or leaf.
In terms of the world of cooking today, this method may be called slow cooking. After going through this process, the chicken or duck meat will become tender, including the bones. Thus the seasoning will actually seep evenly into the meat so that the meat is delicious to eat.
