Karangasem –
The people of Karangasem Regency, Bali, have many chili preparations as a complement to rice dishes and side dishes. One of them is pencok chili sauce, typical of Pidpid Village, Karangasen. There are two types of pencok chili sauce, made from sago and made from rice.
The word ‘pencok’ in Balinese can be translated as ‘soft.’ Apart from Pidpid Village, this chili sauce can also be found in other villages, such as Datah Village, Sadimara, Tulamben, and Tiyingtali Village.
“Sambal pencok can be used for pork satay sauce filled with ketupat as a substitute for rice,” said Ni Wayan Sukri (50), a pencok seller when met detikBali selling in front of Ngis Temple, Abang, Karangasem, Saturday (2/11/24).
ADVERTISEMENT
SCROLL TO CONTINUE WITH CONTENT
Pencok sambal has a spicy taste so it is very suitable to be served with Balinese pork satay. Apart from being a complement to satay, pencok is also used as a complement to tipat cantok. However, the type of pencok commonly used is sago pencok.
The ingredients for making pencok are easy to find, such as rice, turmeric, garlic, chili, galangal, and enough flavorings.
Sukri explained that making pencok chili sauce is not difficult. It only takes about an hour.
It starts by heating coconut milk mixed with turmeric, garlic, galangal, chili and flavorings. While waiting, prepare rice flour and mix it with water until the texture is soft, then add it to the hot coconut milk.
After that, just wait until the coconut milk is thick and the pencok is ready to be served.
 A number of cheating customers, Sunday 10/11/2-24). (Ni Photo: A number of Ni Wayan Sukri’s pencok customers. (Ni Komang Nartini/detikBali) |
Sukri said that he had been selling pencok since he started having children, or around 15 years ago.
“It’s been around 15 years, from when I first started having children until now,” said the woman from Sadimara Village, Abang District, Karangasem.
Sukri sells pencok every day on the move. Usually, he looks for crowded places or locations where certain events are held. “Not necessarily, wherever there is a tajen (cockfighting show) I usually sell there,” said Sukri.
He revealed that he needed capital of IDR 300 thousand every time he sold pencok chili sauce and pork satay. So, he also has to pursue a turnover above that nominal amount. However, the results obtained were uncertain.
“It ranges from IDR 500 thousand to IDR 600 thousand,” said Sukri.
One of the connoisseurs of Sukri’s pencok chili sauce is Yoga (21), a young man from Pidpid, Karangasem. He admitted that Sukri’s pencok sauce was delicious. Therefore, Yoga has been subscribed to for a long time. He was always addicted.
“I’ve been a customer for a long time, the sambal pencok is delicious and has a homely taste, making me addicted. Moreover, when eaten with pork satay which is still warm, it makes the tongue tremble,” said Yoga, when met detikBali in front of Ngis Temple, Abang, Karangasem, Saturday.
This article was written by Ni Komang Nartini, an Independent Campus Certified Internship participant at detikcom
(hsa/iws)
