Kupang –
Se’i, a smoked meat dish typical of East Nusa Tenggara (NTT), has become one of the Indonesian culinary delights that is becoming increasingly well known internationally. This culinary delight has a unique processing process and authentic taste.
It turns out that Se’i is not just food, but a symbol of the traditions and unique culture of the NTT people which have been passed down from generation to generation. This food has deep historical and philosophical value.
History and Philosophy of Se’i
Se’i was originally a dish from the Rote ethnic community, NTT. The word “Se’i” in the Rote language means “meat thinly sliced lengthwise.”
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The tradition of making Se’i began with the efforts of the Rote people to preserve meat, especially pork and beef, so that it could be consumed for a longer period of time. The smoking process is traditionally carried out using firewood which not only provides a distinctive aroma, but also makes the meat last longer.
As time goes by, Se’i is no longer limited to one type of meat. Currently, chicken and fish Se’i are also popular variants. However, the most iconic is of course Se’i beef with its strong meat taste and soft texture.
Authentic Manufacturing Process
One of the secrets behind the unique taste of Se’i lies in the manufacturing process which has not changed since ancient times. Thinly sliced meat is seasoned with simple spices, such as salt and garlic. The meat is then smoked slowly over hot coals using firewood typical of the NTT region, such as kosambi or lerak wood.
This smoking process takes hours to produce tender meat with a distinctive and rich smoke aroma. Smoking with natural wood provides a different taste than other cooking techniques. The wood used not only provides heat, but also provides a distinctive aroma that is absorbed into the meat fibers. This cooking method gives Se’i an authentic taste that is not easily forgotten.
Se’i and NTT Culinary Tourism
As one of NTT’s iconic dishes, Se’i not only acts as a food dish, but also becomes a culinary tourism attraction. For tourists visiting NTT, tasting Se’i directly from the area of origin is an experience not to be missed.
Many local stalls and restaurants in NTT offer Se’i with various types of meat and served with typical accompaniments, such as bose corn and sambal lu’at, a spicy and fresh traditional sauce from NTT.
Se’i culinary tourism also supports local tourism, helps improve the regional economy and introduces the rich culture of NTT to the world. Se’i’s uniqueness, which combines tradition with universal flavors, makes it an example of successful local culinary delights that are able to compete at the global level.
Se’i isn’t just about smoked meat, it’s also about the traditions, flavors, and culture that come together in every slice. From the authentic smoking process to world-famous deliciousness, Se’i has proven itself as one of Indonesia’s iconic culinary delights to be proud of.
For culinary lovers, Se’i is clear proof that local flavors can penetrate international boundaries and have a special place in the hearts of those who enjoy them. If you are looking for an authentic culinary experience, Se’i is a must-try dish. Not only will it pamper your taste buds, but it will also bring you closer to the rich culture and traditions of NTT.
This article was written by Vincencia Jana MoloIndependent Campus Certified Internship participant at detikcom.
(hsa/hsa)
