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Sunday, 15 January 2017

OasEksplorasi Day 8

I went to watch sunrise that morning and then went back home at 3 p.m.

OasEksplorasi Day 7

I went to learn about tempe making from Bu Cicil and interviewed the tofu home industry. That night I packed up my bags and went to sleep. I won't write details because I have no energy to write the details. I'll write them next time.

OasEksplorasi Day 6

After breakfast we all rode an Angkudes droven by one of the mentor's friend. Angkudes was like Angkot (Angkutan Kota), a public transportation, but Angkot is for the city, while Angkudes ( Angkutan Desa) is only for around the village. It was a private Angkudes though :p

We were all heading to Pantai Depok , and my group was to research about  Penangkapan. So when we reached there, we directly went out to the beach and searched for fishermans that we could interview.

The first fishermen we interviewed was Mas Jogi, 18 y.o. He became a fisherman because he had no option other than being a fisherman, in which he was self-taught. Despite that, he had been fishing for 3 years now.

He worked from 10-11 a.m, but he said that most fishermen worked at 11 a.m. We interviewed him around 10, so there wasn't much fishermen seen yet. Some fishermen started work from 5 a.m. to 12 though. Using nets and fishing rods, Mas Jogi had finished fishing and had caught crabs and several fishes. He only went fishing once a day, and that's it. The fish that fishermen caught depended on the season and weather. They would be sent to the collector where they would be put into ice and either sold somewhere or made into snacks by other people to be sold. The fishes won't smell and rot until the evening.

The boats were powered by machine, or else it couldn't float. It's on only at sea though, as they were given something like a wheelbarrow below it either when sending it off to the water or taking it back from the water so that the bottom side won't rip, as the boat's made out of fiber. When on sea, 2 people handle the boat, but when sending it off or taking it back, many fishermen helped.

When interviewing Mas Jogi, there are 3 local tourists who also asked questions, so mostly here we observe the boat around.

The next person we interviewed was Mas Sulis. He just came back from the sea, and had caught Patin and fishes, stingray, and one big Jambal fish (Ikan Patin, Ikan Pari dan Ikan Jambal). The one big Ikan Jambal would be sold in one big piece, it won't be sliced into smaller pieces.

When it's Ikan Bawal season, fishermen could earn from 2 million up to 15 million. It depends on the season too though, the amount of money they could earn.
Strong wind, big waves, and rain were some of the factors that makes fishing hard. It could damage or break the boat.

It's been a long time since I went to the beach, so when I was there I felt really happy and went to dip my feet in the seawater. We actually were not allowed to go near the waves because of the big waves. Well, when I just reached there and started looking for fishermen, I was still allowed, watched by Kak Kukuh from afar. But when waiting for some of the boys to come back, and went to dip my feet again, I was called by Kak Inu. I walked around barefoot though, except when we're about to go back.

We waited for the boys to finish their interview, then off we went to the Mi Lethek factory. But before that, we ate in a simple food stall that served Mie Lethek so that we know how it looked and tasted like. At first I didn't want to eat because I was worried that I would run out of money for paying transportation and other things, but then my mentors told me that I won't be eating for a long time, so I finally agreed to eat fried Mie Lethek and cold lime juice. Most ordered Noodle soup. I was really surprised by the taste, it tasted so fresh, unlike the ones that we often see in the city. When the Noodle soup came, our first impression was that it looked dull, and light grey not the whitish transparent vermicelli.


The fried ones came after a really loong time, until the ones who ordered the Noodle soup finished long before us. All those waiting made me really hungry, so when I got it, I quickly finished mine and shared with Zaky. But then I got full so I finally shared with Yla :p. 

After that we rode the Angkudes to the factory. Along the way, our mentors told us that President Soekarno was a customer there along his presidential year. I will tell the whole story of it in another article, as I have a lot to talk about. :v. But my part was finding about the history of the factory, alongside Yudhis and Kaysan. We were the history group.

After that we went back home with the Angkudes. We reached our homestay, and wrote our logbooks.

We went to church (except Ceca), the Ganjuran church at 5:30 p.m. (the Bahasa Indonesian one).

I'll stop here and I'll continue next time. 




Saturday, 14 January 2017

OasEksplorasi Day 5

I woke up earlier than the alarm today :) and I prepared my pack. It was this morning that I just realized that my pencil case was missing. I tried to look around the house for it, among the girls' things on the floor, in Gatotkaca, but it wasn't there. It was then I just realized that it was missing, and I either left it in the market or in Rumah Ketela. After the girls woke up I asked them if they'd seen my pencil case, but non of them did. Well, I didn't really remember the way to the market, nor to Rumah Ketela, so I just accepted it and got ready.

I ate breakfast and made sure that nothing was left behind in the room, tidied it up, and at this time I "lost" my Ceriping gelombang :(. So Adinda and me were discussing about how to, well, in my point of view was how to bring the Ceriping that we bought in an easier way, but maybe in Adinda's view it's how to give the Ceriping to our host in a nice way together with the bag that I bought in which Adinda and Yla painted among those 3 days that we stay in Dusun Maitan. We thought that the other was thinking the same. My plan was to put the Ceriping into the unused bag (the bag that they hadn't painted on, for the one in Dusun Palbapang). Adinda's plan was to put it in the painted bag. Well, in the end when we're about to leave, my Ceriping was in the painted bag, and if I asked for the Ceriping......

Well, it's another "loss" :). But anyway, my family  rarely ate chips, because we considered it unhealthy (especially when I bought a lot. My plan was 1/4 for me and 1/4 for my family, and I ate none). So well....

After we all had metup in Gatotkoco, our mentors were to take our photos with our hosts. Actually the girls didn't plan on taking a photo with our host, but as everyone did it...... We were the last to take though.

Overalll my experience in Dusun Maitan is OK, the only thing that I have to get used to was the crouching toilet and eating the really spicy vegetable. I couldn't handle the vegetables served by every host that I went to, but I didn't dare say/complain anything about it, because that's what I got from every host, so it's like their local food. So if I complain, I thought that it would be like, "insulting" them. But then I was told by my mentors that it's okay to complain that the vegetabls are too spicy.  

After the photo session the Andongs arrived, we were all still waiting for the (always late) Zaky and Ceca who stayed in one Homestay.

We rode the Andong and then walked to Terminal Borobudur. We then rode the bus to Jombor, from Halte Jombor we then took the Transjogja to SMA 7.

In Transjogja, a funny event happened. Ceca was debating with a man. I didn't know how he looked like because I sat rather far from where the funny event happened, but from my friends' description, he looked like a person from an institute. This was what happened (translated to English):

Man: Which school are you from?
C: Oh, we're homeschooled Sir.
Man: If I were Indonesia's president, I would make Homeschooling illegal!
C: Why sir?
Man: Why homeschool when you'll try to get a certificate in the end?
C: Because we're forced to Sir.
Man: You can have a lot of friends in school.
C: As school students you only have limited friends, while homeschooled children could make lots and lots of friends.
Man: School kids can find friends in the holidays.
C: For homeschoolers, holiday is everyday!

And then the man changed the topic. Yudhis, who sat near them, was already putting a sour look. He couldn't bare listening to the conversation :D. Too bad I was sitting far away from them.

We reached Desa Palbapang with a local bus. A woman who sat next to me asked where we were heading and we said Desa Palbapang. She said in a rude tone that we already passed Desa Palbapang. I don't like people like that so I just kept silent after answering a few of her remarks.

We met 2 old women when we were dropped outside Dusun Ngringinan, where we were going to stay. They were from Dusun Ngringinan, and were actually on their way home from the market. Yudhis offered to carry her bag at that time. He thought that it would be light, seeing that she's an old woman. When he tried to carry it, he said it was soo heavy, it's unbelievable that the old woman could carry that much. Yudhis finally took turns with Zaky and Yla when carrying the bag.

One of the old woman.


The old women led and directed us to our respective homestays. Some of the boys' homestay were changed because of certain reasons. We girls stayed together with our mentors in Bu Gun's house. But before we went to our homestays, we all went to Bu Cicil's house, a tempe maker. We were given refreshments, and all of them were organic and handmade, or just plain fruit.

I thought at first that the peanuts were the fried/baked ones, but this one was steamed, so it's soft. It's delicious though, but it's new for me. The purple liquid that you see was actually boiled Telang flower mixed with lime. If you don't mix it with lime, the colour would be blue. It's purple if mixed with lime. Nice though!

We all relaxed (I fixed my broken strap) ourselves because the walk we had just now was so tiring. We also just knew that Bu Cicil's husband's name was Pak Gun, there were a lot of people named Gun there, that's why when the girls said we're going to Pak Gun's house, the old woman became confused. And I think she directed us to Bu Cicil's house too. We relaxed until the bike that we ordered came. We were then allowed to go to our respective homestay and agreed to meetup in Bu Gun's house (where the girls and mentors stayed. We made it as basecamp).We were also allowed to bike around and explore around before the meetup. 

Before the meetup, we helped peel Bu Gun's Hibrid corn, which were mainly there for the chicken's food.


 After the meetup, we then decided to visit the reservoir, but most of us took the wrong way and only Zaky and Kaysan made it into the reservoir. The rest of us went to the dove training place, where they trained the doves for a racing competition, by letting the male flew to a chosen place, then called to go back by holding (more like trapping) a female one. So it's like the male flies back as fast as he could to "save" the female. Even though we didn't go to the reservoir, the scenery was just so beautiful, I wished I had brought my camera. 

After that we went back to our homestays to have dinner then meetup in Bu Gun's house to write our logbooks. I noticed that there's 52k missing from my money, and so I was helped by Kak Kukuh to count. Zaky and me were still doing our logbooks, while the others that had done their logbook played Werewolf, including Kak Inu and Kak Melly. I really wanted to play too, so I ended the discusion quickly (the conclusion from the discussion with Kak Kukuh was that 52k was missing) and in the end everyone played. 


After playing werewolf, our mentors said that they had a surprise for us, that's why they let us had a great time first. I thought it was something really special. Well, the surprise was that our groups were changed. Here are the new groups:

Group 1: Yudhis, Andro, Ceca
Group 2: Kaysan, Zaky, Fattah
Group 3: Yla, Donna, Adinda

My reaction was just usual, because I'm sleepy :)

P.S. We saw fireflies there too which made us look like kids who'd never seen fireflies before :p.





OasEksplorasi Day 4

We met up in Gatotkaca in the morning to review our project that we were going to do in the market. Then off we go! with our bikes. Even though my leg was hurt, it was fun riding the bike, so no hesitation. I learned to stand up on the bike when there's a ramp up, but I rarely did it, because cycling already made my leg more tired. Yes, standing up makes things easier, but I really had no energy to stand up anymore :p

When we reached the market, we were to seperate and did our interviews alone. We were to meetup at the place where we parked our bikes at 8:30.

My personal project was searching more about Ketela. I was actually interested in Gethuk, and still am, since Pak Ramdan(?) showed us his Gethuk. But Kak Kukuh said that we might not have much time in researching about Gethuk. So we moved the topic backwards toward the bigger picture, Ketela.

I was given a phone so that I could know the time. I found Ibu Sutia, who was 60 y.o and had been selling in the market for 30 years. She sold many types of vegetables and tubers. She got the tubers that she sold from farmers. They sent it to her, sometimes 1/2 kwintal, sometimes 1 kwintal, and the lightest being 25 kg. It just depends on how much she needs.

Each part of the Ketela tree are used. The young leaves will be their vegetable, the old ones for the livestock. The trunk could either be used as firewood, or they could be planted again. While the roots are what we know as Ketela. The flour, known as mocaf could be made into many kinds of snacks. Some examples are Geblek, Tiwul, and even cakes. You also can make tapioka flour.

There are three types of tubers: Singkong (Cassava), Tales, and Ubi (sweet potato). From Singkong, there's Singkong Kuning, Singkong Mertega (this one is from Sumatra). From Ubi there's Ubi Kuning (yellow sweet potato), Ubi Ungu (purple sweet potato), Ubi Merah (red sweet potato), and Ubi Putih (yellowish sweet potato). They are all from Jawa. I'll  tell you later how to differentiate which is which.

Those tubers could be made into thousands of different kinds of food. She said the fastest snack to make is Gethuk. Another example was Geblek, which she gave the recipe of how to make it:

First shred the Singkong and squeeze the water out. Mix it with tapioca starch then shape them into what you call Geblek:

https://yiskandar.wordpress.com/tag/geblek/


After finishing my interview, I wanted to buy 1 Singkong, 1 Ubi, and 1 Tales, but Ibu Sutia misunderstood and gave me 3 Singkong, 3 Ubi, and 3 Tales. How could all of those fit into my bag? So I said no and tried to repeat what I wanted. As I still didn't know which is which (they all look the same for me) she packed 6. 2 Singkong, 2 Ubi, and 2 Tales. No wonder they didn't really fit into my bag but they fit anyhow.

I lost Rp.50k (kept in my pencil case. I lost my pencil case too in this case, but luckily I had taken out my pencil and eraser already) on this day. I forgot either I left it in the market or in "Rumah Ketela" (I'm more sure I left it here), the place where we would be going to after this. If I left it in the market, this is the theory of how I left it:

While rearranging my bag to make the the 2 Singkong, 2 Ubi, and 2 Tales fit, Adinda passed and warned me to be aware because there's a pickpocket. I hurriedly put back my things and probably left my pencil case behind, even though as I remembered when I checked again there's nothing left behind.

I planned to go to 2 different places after this stall to buy Geblek and Gethuk, because in the middle of interviewing Ibu Sutia, someone liked the manager of the market came and talked to me, wanting to know what we were doing. I told him the usual stuff "we're homeschoolers, we came here to explore about local food, bla bla bla" and he told me there was Gethuk in one stall, and Geblek in another stall.

There were plenty of customers ordering large amounts of vegetables when I interviewed Bu Sutia so it was quite difficult to interview her. Maybe because she's already rather old, I didn't really understand her well. 

I went to the stall in the front first to get Geblek. I interviewed Bu Dah (55 y.o) and Bu Yah(35 y.o). They sold many types of traditional snacks and some vegetables. I asked for Geblek and Gethuk, as I want to see if the other stall sells a different kind of Geblek (I didn't know if there are various types of Geblek at that time). When I got the Geblek, it's totally different from Geblek in the Peyek Industry. It's a snack type of Geblek, not the staple food kind. I got more information about how to make the snacks instead about Ketela, but at least it's related.

Other than the recipes of how to make some of the snacks, she told me that there were 3 types of Gethuk: Gethuk karet, Gethuk Lindri, and Gethuk Ubi Jalar. She also told me that the way to differentiate Singkong, Talas, and Ubi is from the plants. 

I felt more comfortable interviewing them because they were so friendly and not..... boring compared to Bu Sutia.

I wanted to go the other stall but I ran out of time, so I just went to walk to the place where we parked our bikes.

Our next destination was Rumah Ketela, but before we left, Yudhis and Andro ordered Andongs first to pick us up from Dusun Maitan to Terminal Borobudur, to catch the bus to Dusun Palbapang, as we're leaving tomorrow.

In Rumah Ketela, we were served with warm sweet tea and 4 kinds of snacks. They was so yummy. I guess everyone was enjoying them really much, until most of us forget what what their names were. All of them were really delicious, but for me, the purple one was the most delicious one.

There's Papaya jam in the bottle. They called it Papaya jam, but it's actually
 papaya mixed with pineapple. They were poured when they're still really hot
so that it would be sterile.

While we were eating the refreshments, Pak Ariswara Sutomo, the founder of Rumah Ketela gave us an introduction of Rumah Ketela and some of it's history. 

Rumah Ketela was created to return the use of tubers. In the past, not all Indonesian people ate rice as their main staple food. Some ate corn, but the one most known were tubers. But because of the green evolution (you can check my article about it here), they all changed to rice. Rumah Ketela didn't force us to eat tubers as our staple food, they're just showing us one of the ways to make organic food from tubers, and how to reduce the use of wheat flour. 

I just knew that importing wheat costs up to 16 trillion! Well, mostly are for making instant noodles, such as Indomie and its friends and more are coming. It's wasting a lot of money while we actually can use tubers (mainly Ubi and Singkong), a food that we can easily get from anywhere in Indonesia, from Sabang to Merauke! 

Mocaf is easy to keep and they last a long time. They also don't have gluten in them, which some people have trouble with. They also could be made into ice cream. Not only mocaf, they also made different types of flour such as corn flour, Ubi flour, etc. etc. They all looked really interesting. 

Next off we went to watch how the eggroll being made. We were allowed to try making them. I didn't try, because I was afraid I would ruin it. They just put the mixture onto a frying pan, then once it's fried, they just roll it with a stick as guidance:


After that we were showed how they made the mocaf. They used a machine powered by petrol in where they just put in the dried Singkong. The way to make mocaf is: washing them, peel them, cut them into pieces, then dried them up. After that they were immersed in clean waater for 3 days and 3 nights, and every 24 hours the water was changed. After that they were fermented, dried, then grinded with the machine. Mocaf could stay in good condition from 1-6 months. I tried touching them, they felt so smooth, it's hard for me to believe that they were the rough pieces before.


Next we went on a tour around their garden. It was a really big garden filled with all kinds of plants. Not the flowery ones, of course, but tubers, and I saw several fruits too, such as pineapples and durian. 

After that we went to their shop because we wanted to buy some snacks. There they sold flour, some snacks (such as eggroll) and ice cream. This was the first time I saw ice cream made out of purple Ubi and corn. I didn't try them though. I bought the eggroll made out of Suwek.


The strange looking thing with a sprout above it is called Suweg.






This is the theory of how I (could) have left my pencil case here:

My bag zipper broke because of the tubers I bought from the market (they didn't really fit! It was hard to put my things in) so while rearranging my things (which means taking out all my things) my friends all were ready to take a photo together, and I'm the only one left behind. So I rushed and didn't check. That's why I'm more sure I left it here.

Next off we went to the Tofu Home Industry. We got lost along the way and in a way or another we reached the Tofu Home Industry in another village, not the one we were assigned to. We completely went out of radar :v. The village we went to is Dusun Kretek, while we actually should go to the one in Dusun Maitan, near the Jetcoolet Home Industry. 

We were met by very eager workers there. They were all so friendly. 

It was a Home Industry owned from generation to generation, and it had been established for 25 years. The recent generation was Ibu Nafsiyah (45 y.o) and her husband Bpk. Romidi (43 y.o). She has been making tofu for 8 years now (in her Home Industry) and they start working from 3 a.m. and finish at 2 p.m. Before working in their own Home Industry, they worked in someone's place to get experience.

They used American Soy bean instead of local ones because the local ones weren't really good. 

First, the soy beans were soaked for 4.5 or 5 hours. After that they skinned and grinded the Soya by a petrol powered machine. Next it was boiled in a big well like place, using clean firewood, or else they would be smelly. It was then strained then put into a rectangular mould. Cut it with a wooden ruler's help to make the tofu's size similar, then fry it. After frying, they were soaked for a day in cold water so they won't be dense.

When cutting the tofu, the sides were cut and they were fried into "Tahu Usus". They were really crispy. 

They only sold two types of tofu though in the market, which were fried tofu and fresh tofu.

Next we went to the Jetcoolet Home Industry:

In the Jetcoolet Home Industry, they made both Jetcoolet and Criping Gelombang (wavy chips). First the Singkong was peeled manually, washed, then steamed for 15 minutes. They were steamed on clay stoves, and they could steam from 30-35 kg.  After they cooled (I think it was cooled in the fridge, I didn't really pay attention on the fridge part) they were then sliced with a machine, then fried. That's for the normal flavour. For the Balado one, they were put into one giant "tank" filled with Balado seasoning and mixed together by an electric mixer.

I then bought 1/2 kg of the Balado flavoured Ceriping Gelombang.


After that we went back to Gatotkaca. Riding all those distances made me feel unhealthy, so I was allowed to take a nap and skip the next programme, make someone less stranger, which was making friends with the local people around there. 

After the refreshing nap, we set off to Candi Mendut in the evening around 6:30. 


We intentionally went there to see how the Buddhism monks meditate, but sadly there was no meditation happening. So we just went inside and walked and looked around the statues. Yla told several myths and stories related to the Candi and about Gereja Ayam. 

We biked back and packed up our things. I slept late because we dawdled.
























Friday, 23 December 2016

OasEksplorasi (Day 3)

We started our day by visiting the Javanese Brown Sugar Home Industry. Early in the morning, we met up in Gatotkoco Homestay and then set off to find the home industry. My group got there first, and while waiting for the other groups to catch up, we met an old man bringing buckets and a sickle about to do his morning routine: fetch "nira" from a coconut tree.

He was curious about us (where do we come from, what are we doing here, etc. etc) and eventually we found out that he is a Javanese Sugar maker. His morning routine is climbing up 7 coconut trees, each being more or less 17 years old, together with 2 buckets and his sickle, using cut-out footholds on the bark to help him climb up. Once at the top, he didn't harvest the coconuts, instead, he sliced the branch of the tree, so that a sweet sap, which we called "nira", could be drained into the buckets. He takes 5-7L every day.

If the flower of the coconut tree is tied in the morning, the Nira could be drained in the evening. If it was tied in the evening they could be drained in the morning.

The weather affects the amount of Nira that he could harvest. If it's dry season, there would much to harvest. If it's rainy season, not much were produced.

Nira could be made into sugar and Arak, a type of liquor.



If the Nira was taken later than the usual time, it won't be really good. But if it rains, the nira won't be affected, they won't mix together.

Pak Muhajir has been climbing the trees to harvest the nira since he's 15 y.o. In the past, more than 10 people made Javanese Brown Sugar in the village, but now he's the only one that makes it. His kids and other young people nowdays are not interested in making the brown sugar. 

Other than being a Javanese Brown Sugar maker, he works as a field worker. 

Next we went inside the home industry. The place was rather dim, but looks traditional at the same time. There, his wife Bu Kusnia was in the process of making the Javanese Sugar. She started learning how to make when she married Pak Muhajir. 

First, the Nira is mixed with active chalk (gamping) so that the Nira won't be sour. You can check the quality of the Nira from its colours too.  The best is a yellowish colour, though there are clear ones, and the whitish ones are bitter. 


After being mixed with the active chalk, the Nira is boiled, until the colour becomes brown (the original colour is clear), then stir it until it cools/thickens. It takes about 40 minutes to cool them if there's only a little amount of them, but if there are much to stir, it may take more than 40 minutes. If you don't stir it and just leave it, the cooling/thickening process will be longer. Once the Nira are thick they'll look like peanut butter.

Once it thickens, you must immeadiately pour them out into bowls, or they'll harden in 10 mins (if they're stirred, it may take longer if you didn't stir them at all). But first you must rinse the bowls, or the hardened sugar won't slide out of it. You fill only half of the bowls. The Nira that was poured first (and hardens first of course) are slided out immeadiately to put on top of the ones that are hardening, so they would look like the ones you see in the middle of the table. 



If the sugar wasn't slided out immeadiately, it would be hard to take them out, despite already rinsing the bowls. 

The sugars they made ever failed because the Nira was sour, so they didn't taste good.

When I first tasted the sugar, I took a big bite. so it was too sweet for me (in Indonesian it's called eneg). That made a bad impression of the sugar to me, but then I learned to nibble it bit by bit, although that halts me from writing down notes. After several minutes I start to appreciate the taste, and I regretted not buying some :v. 

After that we all went back to each of our homestays, and I rewrote my notes. In about 30 mins, we all met up in Gatotkoco Homestay to discuss our newest assignments.

Next we were asked to interview 3 home industries, and we were suggested to go to the Tempe, Peyek (a kind of chips), and Ceriping. While we were walking we were to pretend we didn't know each other. As we had went to the Tempe and Ceriping Home Industry yesterday, and had planned to go there too, we went off to the Ceriping, though taking the wrong way, causing Marimas Rasa Soto to take the place first. We couldn't be in one Home Industry with another group, so we decided to visit the Peyek maker, as there were still information that we needed. It was taken too though by Nasi Uduk, so we went off to the Tempe Home Industry (see if there are any more questions that we have). On the way there, we passed the Ceriping Home Industry, and Marimas Rasa Soto looked as if they were about to leave, so we waited and went in right after they left. Here are our interviews:

Bu Tika owns the Ceriping Home Industry with Pak Naim. They both worked together, with Pak Naim peeling and slicing the ketela, and Bu Tika frying them.

First, the Ketela (Cassava) were peeled, and the skins were used as the cattle's food. You can't use the Ketela if they're too old, and the ones that aren't good will be thrown away (given to the cattles I suppose) The good Ketelas were rinsed and sliced with a machine called Kacit. They were rinsed because there's tapioka starch in the sap, then  chalk water. The Kacit was used only for the Ketelas with small diameters, it's a manual machine, while the bigger ones were cut in an electric slicer. To know if you're cutting them well, the shape must be a bit curved. They were then seasoned with Royco (instant seasoning) and garlic, and in they went into the pan!

This is the manual machine called Kacit.

Bu Tika uses 6 packs of 200 grm Royco a day. 

The stove was made out of cement, but it looks more like an igloo, as there's a small hole on one side of the stove for the blower. Without the blower, it won't be hot enough, so it would be difficult if a black out happens. There's a large black wok on top of it, filled with coconut oil. The oil would be reused the next day, she would just add a little bit more when making the next production.

She usually buys 40 kg of oil, then keeps it.

Frying the sliced ketela must be done in a max 3 minutes, or they would burn if they were left in a longer time than that. There were 2 cockeries, one ladle and the other strainer  a bigger one to strain the oil, and a smaller one to mix while frying, so that it would be light and easier. They were then left into a bigger strainer so that the oil excess would drip down. 

Next they were cooled off on a long metal desk, then whisked into a large plastic bag below using something like a dustpan. She could make 25-30 bags a day, and each costs 70k. Smaller packs were made too, and each costs 3k each.

She ever tried frying the sliced Ketela from factories, but when fried the results were hard chips. 



Next we set off the the Peyek maker:

The data are combined from yesterday's interview:

Yesterday there was only Bu Dispriyati, but today we met another person with her, who I suspect as Bpk. Ramdan(?). Bu Dispriyati  made 2 kinds of Peyek, Peyek Kacang and Peyek Bayem, tempe chips included. She got the peanuts, tempe, and spinach from the Borobudur market. She used to own a Spinach garden in front of the part of her house where she made the Peyeks, although now that bare area was for the chickens. 

The Spinachs used were the ones that were harvested along with their roots. It meant the Spinachs were new. If we pluck the spinachs starting just from their stems, the leaves would regrow, and the same thing will happen over and over again, making the spinach "old". But if they were harvested along with their roots, and then replanted using only the seeds from, they would be "new" spinaches. 

The leaves of the Spinaches were dipped inside a mixture made from the combination of "aci" (tapioca starch) and rice flour, 1 ounce of garlic, 1 spoon of salt, 1 teaspoon of micin (MSG (Mono Sodium Glutamate)), and 2 teaspoons of grinded corriander. It took 10 minutes to make one mixture. The dipped spinaches were then put into a large wok filled with palm oil, put above a stove. The oil were bought in plastic jerry cans for 20 L, bought from the Borobudur market, while the stove looked like a really short well made out of cement and clay, with firewood in it. The oil that were left in the pan after the day ends will be used for tomorrow's production, all Bu Dispriyati had to do was add a little bit more of oil on the next production process. The amount of Peyek Bayem made were based on order, so if no one orders it, none of them would be made. 

Eating the Peyek Bayam will be a bit chewy because of the spinach.

It took 1 hour to make 2 kg of the Peyek/chips,

The tempe used to make the tempe chips were special tempes for chips, and the knives used for slicing them was modified from a saw.

They also showed us their main staple food, Gethuk, which we were allowed to try, and I really liked it, I wished I could have more.

Bu Dispriyati ever lived in Jakarta, around Pulau Gadung, and has been making Ceriping/chips for 10 years.

Our time were mostly spent answering Bu Dispriyati's and Bpk. Ramdan(?)'s questions about homeschooling though. Pak Ramdan also showed us the Gethuk that he use a a staple food (other than rice)

Next up we met up in the Criping Home Industry where we followed Pak Naim to harvest the Singkongs (Cassavas) from the Singkong plantation. It's really close to the village.

Pak Naim showed us how to do it, which is bending your legs with your back to the tree, then pull up the tree with your two hands. Don't make your legs close to each other. If you pull up the tree with your front to it, your back will most likely hurt, although I never experienced it before. It looks easy, but then it depends on the tree. If it's too hard to pull up, it would be hard, but sometimes it's relatively easy... 

We were only allowed to pull up the trees in one part of the area, one time we got carried away in the fun so some of us wanted to pull up the trees on the other side. However, after pulling up the trees, none of us tidy it up. We just left it then went to another tree. 


Next we were taught how to take the singkongs off. Pak Naim used a type of knife to cut off the Singkongs, while most of us just use our hands. I'm scared of the earthworms there, so I don't dare touch much of the mud covering the Singkong, but I do enjoy cracking the Singkong off.



We ate in Pak Pudi's house for lunch:



Next we went to fetch (more like borrow) our bikes at Pak Pedo's house and biked off to Candi Borobudur, starting with a warmup led by Yla. I thought that I could ride the bike well, although I haven't ridden it for a few years (maybe 3 or 4 years?), because I used to be a good biker who can do several tricks when I was younger (around 5 or 6 y.o.). It's OK at first, until we came to a ramp up road. It was too heavy for me but I refused to show any signs of tire, because I don't want to be the last person of the group. Why? Because I chose a sports bicycle even though I'm already offered the bicycle with basket on it (I presume that it's lighter?) but I refused. So.. well.. I have to keep up to my "reputation":p. Lesson learned though, because the next day I got a sore leg. 



When we reached Candi Borobudur it was so crowded and full with tourists and school students. We were given the choice of either exploring the Candi in a crowded situation (making the visit an unpleasant one) or going back to our village. We chose the latter. So off we went back to our village. 

On the way back to our village, we took the wrong way back, but we found it at last. We did not directly go to our village though. We stopped by Ibu Marsinah's rice field and some of us asked questions. I didn't really pay attention though. But I did try to plow the field.



On the way home we took photos. We used the way where we can see a little bit of Candi Borobudur.



After that we biked back to our homestay, bath, and prepared ourselves. Then off we go to Gatotkaca and discuss our personel assignments. In the middle of dicussing our assignments, the local boys came to play ball in front of Gatotkaca, They wanted to play with us, We were asked to make the decision of either playing with them or discussing our assignments. Our mentor said that if we wanted to play we could, but the consequence was that we may be tired and sleepy when discussing tonight. Or, we could do our discussion, and miss playing ball. We decided on discussing. 

We discussed about our personal assignments and we will do our research about them in the market we will go tomorrow. 



OasEksplorasi (Day 1&2)

So far my posts have been about challenges starting from knowing my strengths to traditional food. It's all practices and exercises for this one exploration that I just had starting from last Monday (December 12th, 2016) to the really early hours of Tuesday (December 20th, 2016).

First, let me give you a picture of what OasEksplorasi is. It was a Pramuka event made in Klub Oase (a homeschooler group), created by Kak Shanty, Kaysan's mother. There were 17 people in total, and they were divided into two groups which each of us can choose from. There were Tim Jahe (they went earlier in late November, you can read about it here), and Tim Kunyit. I joined the latter.


The participants of Tim Kunyit were divided into 3 groups:

Group Marimas Rasa Soto: Andro, Kaysan, Adinda
Group Nasi Uduk: Yudhis, Fattah, Yla
Group Rawon Ayam: Zaky, Ceca, Donna

In this journey, we explored about the local foods of Indonesia in Jogja (specifically in Magelang and Bantul). Together, the 8 of us (there are 9 participants in total for this exploration, one lives in Jogja) started from Stasiun Pasar Senen and rode the 10:30 p.m. Progo economic train. We printed our tickets ourselves before. We were to have no connection with the internet or smartphones at all, just 3 old style (Nokia) phones divided among us.



My stereotype of an economic train were: uncomfortable, dirty, and narrow. Looks like all of my stereotypes are wrong. Yes, the aisle is narrower than the executive one, but it's still ok. I sat together with everyone except Yla and Zaky, because their seat was at the other side of my seat. We joked around and had fun, and most of us slept really late, 'till other passengers scolded us motionally because we're too noisy. Everyone fell asleep in the end.

I woke up several times, so I hadn't much sleep, but when I reached Stasiun Lempuyangan, I felt fresh. We walked to the wrong gate, (West Gate), while we should have went to the East Gate. and met our mentors, where they gave us a guidebook filled with a map of the village where we're going to stay in, the homestays we're going to stay in, a mini Javanese dictionary filled with simple words to help us talk with the locals, our schedule, and ways to get to our villages. But first, we had breakfast. My group guarded the bags while the other groups ate lunch, then it'll be my group to have lunch. I had Indomie Goreng (-5k).






After the lunch we walked to SMP 7 Transjogja bus stop and rode the 2A bus to the Borobudur bus stop. I paid using the flazzcard. In Jakarta, the bus stops are quite wide, while the bus stop in SMA 7 is small and narrow. We waited for quite a long time for the bus, and when we rode the bus, we all stood. As I've never rode a Trans Jogja before, I didn't know that the bus sways extremely, so when I stood we kept on nearly falling against the direction the bus was moving, unlike in Jakarta. I think my friends got the same experience too.

We rode a public bus to the Borobudur bus stop after that, but we paid 20k for it, while actually the real fee was 15k. 20k is the price for tourists. From what I heard from my friends, the person at the front of the bus took out his/her wallet when he/she was about to pay, making the kenek (driver's assistant) raise up the cost to 20k. So next time we were to just take out 15k and say that that's the only money we have if the kenek asks for more.

After reaching the Borobudur bus station, my friends had lunch in a food court. Not the type that you'll find in malls, but more like a food court made up of simple food stalls (warung). I didn't eat because I wasn't hungry. While waiting for my friends eating, I ate one of my snacks and wrote my logbook.

Yudhis talked with a woman selling food while buying his food, and the woman said that an andong (horse cart) costs 30-40 k. We were planning to ride 2 andongs to reach Dusun Maitan, where we'll be staying. It was writen in our guidebooks too that 30-40 k is the average coast of an andong. Meanwhile, after my friends finished eating, an andong driver offered his andong for 100k. What!? Even though I didn't know about Yudhis's conversation with the woman, I still feel that it's to expensive. Their reason was because it's a long way to Dusun Maitan, bla bla bla. Yudhis tried too barter for a lower price, and so they reduced it to a lower price but not as low as 50k.  They said that the journey is 5 km. We all said "Ahhh, that's easy", making us sound like we were used to walking long distances, that we'd practiced before our trip. As we set off to leave, the andong driver called us and lowered the price to 40 k :D.

I stayed in the homestay "Antasena" together with all the girls. I didn't immeadiately unpack, but I read the book that I brought "The Mountain of Adventure" by Enid Blyton. We were told to meet up with the others in Gatotkoco homestay where the mentors were staying. We discussed about our upcoming assignments and after that each group did an exploration around the village to achieve each group's goal. My group was to find for home industries around the village and observe them. We interviewed two of what we found (the Tempe Home Industry and Peyek)



Towards the evening, the local kids played football right outside Gatotkoco homestay. At first we only watched, then one by one everyone started to join except Adinda. Nobody counted the goals each group made, so we didn't know who won ^_^.



Once we all bathed, we discussed our assignments in Gatotkoco again then sleep. That's the ending for the first day. I felt really happy on this day. :)