Kluwak, The Exotic Spice From Indonesia

Have you heard about this spice that comes from Southeast Asia? Kepayang or Kluwak (Pangium edule Reinw. Ex Blume; Achariaceae tribe, formerly included in Flacourtiaceae) is a tree that grows wild or half-wild producing spices in a number of Indonesian dishes. Sundanese call it picung or pucung, Javanese call it pucung, kluwak, or kluwek, and in Toraja it is called pamarrasan.

The Main Spice For Some Indonesian Food

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Usually, the kluwak which is known by the Latin term pengium edule is a compulsory spice in making rawon. In addition, kluwak is also used as a spice in other dishes, such as soto konro typical of Makassar, kluwak rice, and bronkos.

Kluwak Tree

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Kluwak tree height ranges an average of 40 meters with a diameter of 2.5-3 cm. This tree grows wild in areas that have sea levels above 1,000 meters above sea level. The leaves are shiny dark green on the top. The underside of the leaves is whitish-green and hairy. Kluwak tree flowers are in the twigs, greenish-white exactly the flower of papaya trees.

This kluwak tree is native to Indonesia vegetation. However, now it has spread to Southeast Asia, even to Europe. The Europeans call kluwak as a false durian because the smell of the fruit is very pungent to the nose. This pungent odor was apparently caused by a substance called hydrocyanic acid. They also usually refer to this kluwak as football fruit or American football because the shape of the fruit is indeed like a ball, although some are oval-like papaya with the base and sharp edges. This fruit is brownish with a hairy surface.

Kluwak fruit size is approximately 30 × 20 cm. Kluwak flesh is white and soft when held. In this fruit, there are unique shaped kluwak seeds. The texture of the kluwak seed, which is a hard blackish-brown shell with asymmetric 3 x 4 cm. Well, what is often used as a spice in cooking is meat from Kluwak seeds. Because the shell is very hard, we need to hit it with a hammer so we can use kluwak seed meat.

How do you get rid of these poisons so as not to harm the body? The first way, after the seeds of the kluwak are separated from the flesh, the kluwak seeds are usually soaked in the river for 10-14 days, then roasted or baked. The second way, namely by soaking it first and boiling it, after the seeds are cold, dig a hole in the ground! Put the seeds in the hole! Cover the ground using banana leaves for 40 days. Take it out and clean it!

The Process of Kluwak

While the third way, namely boil kluwak seeds for 1 hour and dry! Take a closed container and put the husk ash into the bottom of the container! Add in the seeds of the kluwak and the pile again with husk ash until the entire surface is covered with ash! Let stand for 15 days and clean. Kluwek is ready to use. The poisonous flesh of the kluwak seeds is white, but after the cyanide acid has been removed in these ways, the flesh of the seeds turns black.

You can get this kluwak in traditional markets in Indonesia, but there are also those who have sold it online. If you are curious about the taste of this original spice from Indonesia, you can order it in several online stores that sell it. Interested to try?

Sources :

Wikipedia

Puan.co

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