Coconut flower inflorescentia (Mayang / manggar),
Bunches of flowers young, called Virgin (actually the name is common for all the flowers palm) or manggar in the Java language, people used to garnish the marriage ceremony with a particular symbol. Mayang by the Javanese-Mataraman used as a substitute for gori in the manufacture of so-called warm and warm manggar. Female flowers or young fruits, called bluluk in the Java language, can be eaten. Sweet liquid that comes out of the flower stalk, called a (water) juice or legen (bhs. Java), it can be drunk as a refreshing or fermented into wine. Coconut sugar is also made from this sap.
Flowering at the age of 3-8 yr, a bouquet of flowers grow from the armpit leaves. The process of self-pollination (Dwarf) and cross to the type of local coconut (Coconut).
Flowers rocky called inflorescentia (Mayang / manggar), coconut flower parts are: coconut flower (manggar) out of the axillary and closed sheath (Spatha) with a length of 80-90 cm. Manggar consists of parent and branched flower stalks as much as 30-40 strands, at the base of the branches grow female flowers (1-2 pieces) and then followed by the male flowers (150-200 pieces). Male flowers consist of three strands crown, 3 pieces of petal and stamen 6 strands. Female flowers measuring ± 3 cm, the petals ± 5 petals thick wrap almost all parts of the female flower, the pistil is not stemmed, the former stamens 6 pieces, the fruit consists of 3 room (carpel) and 1 ovule, but that is normal only 1
Benefit
Gudeg is the food of the region of Yogyakarta and Central Java which is made from young jackfruit or coconut flower (inflorescentia) cooked with coconut milk. It took many hours to make this dish. The brown color is usually generated by a teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, tofu and fried sambal krecek. There are different variants of warm, among others: * Gudeg dry, which is served warm with areh thick, much thicker than the coconut milk in the desert cuisine. * Gudeg wet, which is served warm with a dilute areh. * Gudeg Solo, namely that arehnya warm white. (Wikipedia.org/wiki/gudeg)
Which makes it extra special warm because the material is scarce and very expensive. Coconut flower or manggar much more difficult to find than gori or young jackfruit. Not only that, not all of it can be used coconut flower. Only the young are
can be processed. No less than one kilogram of coconut flower, only a quarter of that can be cooked. Another fact which causes manggar scarce and expensive is because manggar can only be harvested once.
Processing gudeg manggar has a high level of complexity because in choosing the coconut flower should not be arbitrary. Only the palm trees that are less productive manggarnya be taken and are in the less fertile areas. With manggar taken, coconut trees will return diligent fruit with leaves widening, so instead of stopping the reproduction of coconut, take manggar even fertilize coconut trees
0 komentar: