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2008.04.23

Comments

west bremerton flowers

it's always relaxing to pound my frustrations away with our mortar and pestle.

Ed

The "penyantokan" in many areas refers to the pestle, while the wide base is known as a "batu basa" (lit. "stone for spice pastes"). It seems that a bit of metonymy has taken place in the village where you bought yours, with "penyantokan" being applied to the mortar and "anak" being applied to the pestle - very interesting indeed!

Robyn

wbf - I agree. If you can get a rhythm going it can be good therapy!

Ed - thanks for the info. I really like that the folks in this village call the pestle the 'child' ... makes sense somehow.

Ed

BTW, "penyantokan" should be a single word.

Karen

Robyn, I LOVE my mortars and pestles. I've collected several over the years - granite and wood (both Thai), ceramic (English), metal (Naga), and a funky bumpy pepperwood pestle (somewhere in the boonies) that works well on large jobs. Next on my list is a matate. As spice vendors and chefs across Asia have told me, the taste is never the same if not ground in a mortar with pestle.

Kian

Hey Robyn, You've just been tagged. Go to the following link for details...

http://www.redcook.net/2008/04/28/top-ten-pictures/

joey

In the Philippines anak also means child (although we don't call the pestle that) :)

That salad is making my mouth water!

Liz

Hi I've just found this site and wondering a couple of things...
I came home from Bali with one of these mortar and pestles that I bought after the Bumbu Bali cooking school but was unaware I had to season it. Any problems that I have used it without doing this?
Do you think it could be used as a pizza stone?
Cheers

Robyn

Hi Liz, thanks for your comment.
I don't know abt your mortar and pestle but mine gave up volcanic dust when it was new, ie. if I ground any food in it I ended up with stone grounds in my food.
If you can grind dry white rice in yours and it doesn't turn gray then you're probably OK (maybe it's been seasoned?).
If it does need seasoning then grinding wet rice (and throwing it out), followed by garlic and turmeric --- several times over, rinsing after each grind but never drying and of course never washing it with soap -- does the trick.

vicong

ha..ha Mortar and Pestle, really glad you are the first that tell me the english word.

In Sumatera we called the mortar as lumpang, I forget for the pestle.
In Java called the mortar as cobek and pestle ulekan.

Before 90 Indonesian make it from stone, hard stone maybe rock my grandma still have some, also in Sumatera the pestle shape is like ball. But now lot of mortar and pestle is made from cement and sand, not really good.

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