COCONUT and banana leaves have long been in use as important elements of cuisines that can be easily found in tropical regions like the Island of Bali. Both leaves have become versatile green and eco-friendly wrapper. Additionally, almost every day its people make oblations from these leaves to be presented at their home shrines.
In some cases, ritual and cuisines are also inseparable. For instance, on one occasion, they make presentation in the form of punjung (containing rice, assorted fried beans, fried egg, etc.) on a base of double banana leaves and ketupat (rice bag).
Meanwhile, the ketupat used for consumption is ordinarily made in bigger size from coconut or palm leaves. As an alternative, the material can be replaced with banana leaf. However, it does not need braiding and the rice is just wrapped lengthwise. It is called lontong.
To get delicious serving from this lontong, it can be well served with boiled cassava leaf and string beans dressing with grated coconut spices and Balinese complete fried spices, shredded chicken and chicken soup. Ultimately, sprinkle them with fried rooted-bean. Local delicacy like this is often presented in some Balinese food bazaars or festivals held downtown Denpasar and surrounding areas.
