Best Of Flo­res

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Men­tion Sei Babi to any­one from Ende and you’ll see how ex­cited they get – Dag­ing Sei or Sei Meat is sea­soned pork meat smoked thor­oughly un­til ten­der and well-done over smoul­der­ing fire­wood and then eaten with pa­paya flower and other veg­eta­bles from East Nusa Teng­gara. This is a uniquely au­then­tic dish, very dis­tinc­tive to Flo­res and East Nusa Teng­gara. We’ve been told that this dish is exquisitely delicious and in­com­pa­ra­ble to any­thing else there is. Some Sei meat are smoked while cov­ered with young kusambi leaves, which will fur­ther en­hance the aroma, colour and flavour of the meat. Sei meat is very pop­u­lar amongst the local peo­ple, and even among some in­ter­na­tional trav­ellers. The word Sei comes from the Rote lan­guage which means thinly sliced meat cut length­wise as it was orig­i­nally the typ­i­cal food of the Rote peo­ple be­fore it pen­e­trated the tastes of the peo­ple of East Nusa Teng­gara. Photo by @amazingin­done­si­afood

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