ALE-ALE Typical Of Ketapang, West Kalimantan, #ENGLISHLITERACY#STTKDENGLISH#MISSA
ALE-ALE
TYPICAL OF KETAPANG, WEST KALIMANTAN
TUGU
ALE-ALE
West Kalimantan has a variety of
culinary specialties are delicious, so that makes tourists who visit the city
was amazed, this time the culinary comes from the Land Land Kayong or Ketapang.
The topic I will discuss this time is the typical food from my own birthplace,
Ketapang, West Kalimantan. The food I discussed was Ale-Ale.Ale-ale is a kind
of water animal that resembles shellfish. This aquatic animal is also used as a
symbol or tagline of Ketapang city. According to the myths in circulation,
Ale-Ale is a kind of animal that comes from the fruit of Ketapang tree that
falls into the river. It's hard to believe it, then it's more commonly referred
to as a myth. For that I will tell you a bit about the origins of Ale-Ale
in ancient times there was a giant
ketapang tree that grows very fertile ketapang area, so big and the forest tree
covering the ketapang from the sun, so locals are very difficult to dry their
rice fields. To the extent according to the story of the ancient community
should dry their rice to the area of the padang mat. Once a ketapang town is a
very strange area. The whole area is covered by a very large ketapang tree,
until the area is almost no sunlight. But the development of the era then the people
trying to get rid of the giant ketapang tree (cut down) so agreed that the tree
should be felled.
Furthermore, after the cutting of
the tree is collapsed in various ways that in the end the former fall of the
tree in the long run formed a river where the former mother tree to form the
main river (pawan river) and twigs to form small tributaries. Only then can the
public see the direct sunlight in the ketapang city. Ketapang city is also
famous for ale-ale, which is a sea animal resembling a clam which is only in
ketapang, according to the story ketapang ale-ale people are the fruit of
ketapang tree that falls into the pawan river that surrounds ketapang. Where
now the animal is used as a symbol of ketapang by the outside community. So
that the outsiders call ketapang with Ale-Ale city. The animal was used as a
symbol on the roundabout of the Pawan I bridge, but now it has been renovated
and the large ale-ale in the roundabout has been dumped.
Soft-skinned animal known as ale
ale is much in Ketapang waters. The shape is similar to shells and is
classified as shellfish species. The only difference is that the meat is white
and the skin is smooth white shell. Ale-Ale is widely available in the river
brackish waters. Do not know since when this animal is used for food sources of
protein, so it becomes the identity of the district Ketapang is popular as the
city ale ale. But although it has long been exploited, there has been no
research on these hard-skinned animals.
Traditionally this ale ale is a
source of cheap protein. While the skin used to be used as a hoarder or lime
sirih.Populasi this animal never seems to be reduced, especially the erosion
and sedimentation of the mud flow adds fertile estuary area, so that the animal
became the mascot Ketapang continues its population. fishermen in the estuary
area.In addition to protein sources and raw materials of lime, ale ale shell
skin that many can also be used as handicrafts, unfortunately not many who
started. Ale-ale can be enjoyed by boiling it first and mixed with salt. Meat
ale-ale can also mix vegetables. That's a little story of the origin of Ale-Ale
that I know.
The existence of ale-ale depends on
the season. Under normal sea conditions, ale-ale is easily accessible. But if
the sea waves are high, ale-ale will be hard to come by. Booking ale-ale in
large quantities to be a solution so as not to run out of stock. Once boiled,
stored in a refrigerant for durability. Then uniquely, Ale-Ale only exist in
West Kalimantan, especially Ketapang City. The largest city in West Kalimantan
is already very familiar with ale-ale. In fact, Ketapang City is also known as
the City of Ale-ale. Ketapang City is the largest district in West Kalimantan,
located in the village of Sungai Pawan.Because of Ketapang's familiarity with
ale-ale, the city of Ketapang built the Ale-ale Roundabout at its zero point.
This roundabout symbolizes the legend of ketapang and ale-ale trees. According
to the story of his community, the Pawan River is the embodiment of the giant
ketapang tree in this city, and the ale-ale was originally the fruit of the
ketapang tree.
Many residents of Ketapang city
work to be ale-ale fishermen or open culinary business ale-ale. As a food,
these high-protein shellfish taste very tasty and easy to process. Processed
ale-ale simplest but most preferred is cooked by boiling and just seasoned with
salt. Ale-ale can also be processed into a variety of dishes such as Sambal
Ale-Ale, Ale-Ale Tumis, Serundeng Ale-Ale , Ale-Ale Kuah Kental, Ale-Ale Asam-Garam, Sate Ale-Ale, Ale-Ale
spices mercon and other spices. In addition to the broth of Ale-Ale meat
itself, special spices of West Kalimantan often refine the enjoyment of ale-ale
cuisine.Then In addition a simple way to enjoy this ale ale is in boiled with
salt. In addition to delicious, ale ale has high protein content, so good for
our health.
Here Are Some
Pictures Of Ale-Ale Cooking
PICTURE
1
PICTURE 2
PICTURE
3
PICTURE
ALE-ALE BEFORE COOKING
Who wants to enjoy ale-ale in
Ketapang City? If you live outside of Ketapang City, you can go to Ketapang
City by plane. but usually if from the island of Java transit first at the
Airport Supadio Pontianak then continue to the airport Rahadi Oesman Ketapang.
Calmly 35 minutes by plane from Pontianak to Ketapang.You and your family can
fly to Ketapang City with some domestic airlines such as Garuda Indonesia, Nam
Air, Lion Air, and Sriwijaya Air.
Although Ale-Ale is mostly found in
Ketapang, but strangely I have never found a restaurant that specializes in
cooking ale-ale food. Maybe someday I'll try to open a special restaurant ale-ale
(ahahaha). Maybe that's all I can discuss or tell with my knowledge of the
ale-ale. Talking about ale-ale also makes me want to go home and miss eating
ale-ale (ahaha, unfortunately the holidays have not arrived). If you are
curious about ale-ale? can directly come to the city of Ketapang, West
Kalimantan.
I would also like to tell, the
comparison between the value benefits of ale-ale and shellfish. You can see
below:
1.Benefit Value
of Ale-ale
One of the other aquatic resources in the Dabong
mangrove ecosystem is the Tellina radiate sand ales. The ale-ale collection is
done by the coastal community of Dabong mainly by women. The ale-ale collection
becomes second priority after the shell. Location of catching ale-ale like
Shellfish are usually located in coastal areas or the edge of the island close
to the mangrove forest. Ale-ale takers generally use rowing boats and
seroktoreh tools to pick up ale-ale products. Many local people take ale-ale
especially in the months of February until June and carried out at the time the
water is in low tide.
2. Value of Shell
Benefits
The next immediate benefit of the coastal mangrove
ecosystem of Dabong for the surrounding community is the removal of Anadara
indica fur shells. Shrimp taking is done by most of the coastal communities of
Dabong and generally by mothers. Catching more shells becomes a priority
compared to ale-ale and kepah because it has a higher selling price. Many local
people take the shell, especially in the month-March to April and done at sea
water at low tide. The fishing location is usually in the coastal area or the
edge of the island close to the mangrove forest. Shell takers generally use
rowing boats and seroktoreh tools to pick up shells
Then for the last, I also want to share recipes make
cuisines Ale-Ale typical Kalimantan the West. can be seen below:
Recipes, ingredients needed:
1.prepare 1 kilo gram ale - ale
2.prepare 4 cloves of garlic
3.prepare 4 tablespoons of cooking oil
4.prepare enough cayenne pepper
5.prepare sweet kecap sufficiently
6.prepare a tomato to taste
7.prepare paprika to taste
How to make West Borneo cuisine
1. wash the basic ingredients ale-ale 2 to 3 times
until completely clean.
2. prepare 2 cauldrons and heat cooking oil on each
cauldron then put 2 cloves garlic that has been sliced thin - thin.
3.group the ingredients into the cauldron and cover
and wait until done with the ale - ale open.
4. then step saute. Like sautéing in general we must
first filter the spices - the spices above until the smell of fragrant and then
enter the basic ingredients, stirring until evenly distributed.
5. add sweet soy sauce and stir back until well
blended, wait a few minutes until cooked and smell nice.
6. drained on serving plates and ornamental with
paprika, Then the typical cuisine of West Kalimantan is ready to be served.
Tips to enjoy West Kalimantan
typical cuisine
1. Typical cuisine is suitable served for dinner
menu then enjoy your dinner with the menu together with your family, colleagues
or your friends.
2. Typical
cuisine stir-fry with a sweet spicy flavor that matches the taste of the taste
of Indonesian people in general can populist. Therefore, this cuisine will
remain delicious when enjoyed under any conditions whether in cold weather or
hot weather though.
3.Care with cold drinks if you enjoy this cuisine
with hot weather.
4. However if you enjoy this dish in cold weather
you can start by drinking a warm drink but still have a cold drink as a spicy
friend of the cuisine.
You can also
watching some about the Ketapang districk profile and about ALE-ALE typical of
Ketapang, West Kalimantan, on youtube that I’ve selected through the link
below:
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