BALI GALLEY : 'TEKOR', THE CONICAL PLATE MADE OF BANANA LEAF
Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous ceremonies in Bali.
Banana leaves impart an aroma to food that is cooked in or served on them; steaming with banana leaves imparts a subtle sweet flavor and aroma to the dish.The leaves are not themselves eaten and are discarded after the contents are consumed. Besides adding flavor, the leaves keep juices in and protect food from burning, much as foil does.
In Bali, banana leaf is also used as a shallow conical bowl or plate called " tekor ", usually to serve traditional cuisine such rujak, tipat pecel , bubur ( rice poridge ) even or nasi or rice.
The "tekor " secured with lidi semat (small thorn-like pins made from the coconut-leaf midrib). The "tekor" fit in the left palm, while the right hand is used to consume the food. It also functions as a traditional disposable take-away food container.
The cleaned banana leaf is often used as a placemat; cut banana-leaf sheets placed on rattan, bamboo or clay plates are used to serve food. Decorated and folded banana leaves on woven bamboo plates are used as serving trays, tumpeng rice cones, and holders for jajan pasar or kue delicacies, and also used during 'megibung' eating together in big plate in East Bali tradition, a mixture of food onto a banana leaf or eating it straight off the main plate and people would sit cross-legged around it.
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