East Flores –
Siti Kamsina Purab (49), the woman wearing a red hijab, seemed to smile serving buyers who hunt for her rice in front of the Larantuka Inpres Market, East Florest, East Nusa Tenggara (NTT), Friday (3/14/2025) afternoon.
The woman from Ekasapta Village, Larantuka District, carefully took a plastic bag and fill it with grilled rice and several types of cakes ordered by buyers. Siti serves buyers kindly.
“This is the burning rice contains fish, there is a roll omelette, brownies too,” said Siti when interviewed detikbali.
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Siti sells Gogos or Typical East Flores grilled rice at cheap prices. With a piece of Rp. 5 thousand, you can get three packs of grilled rice.
During Ramadan, the turnover achieved by Siti increased. Within a day, he on average collects a turnover of Rp. 500 thousand from the results of selling gogos and a variety of cakes. The amount is far greater than his daily turnover outside Ramadan.
“The one who bought was not only Muslims, but also Chinese citizens and Christians as well,” added Siti.
 Siti Kamsina Purab is serving buyers in her stalls, in front of the Larantuka Inpres Market. (Yurgo Purab/Detikbali) |
Gogos is a grilled rice that can be found in several regions in Eastern Indonesia, including East Flores. Glance the appearance of Gogos is similar to lemper. The shape is oval. Its size is fairly smaller than grilled rice in general.
After the banana leaf that wrapped it was opened, then the difference between gogos and lemper. The difference was increasingly felt after gogos was tasted.
The most felt difference is in texture, because the basic ingredients are also different. If the lemper is made from glutinous rice, gogos is made from ordinary rice.
Siti said the characteristic of Gogos was a fish serundeng in it. He explained that there was a processing process that had to be undertaken step by step before gogos was presented.
First of all, the rice that has been washed must be soaked for one hour. After that, the rice is steamed, then stirred with coconut milk. Then, the rice that had been mixed with coconut milk was soaked again for 15 minutes.
Next, the rice is steamed again until cooked. Only then are wrapped in banana peels while filled with shredded or fish serundeng.
“After being wrapped in banana leaves, then burned,” said Siti.
The package of rice containing banana leaves is burned for about 20 minutes or until the banana leaves are blackish. Gogos is ready to be served.
(HSA/HSA)
