Suddenly this morning I am reminded of old memories ..
A lot has changed from my hometown. Especially after the waste I was getting weaker, the fields that they used to work diligently finally leased, some plots planted with chili pepper, some also worked on our distant relatives.
I used to love to plant rice. Why? because in every harvest, the house will be crowded by mothers of farm laborers who harvest the crops, starting from ani-ani (cutting rice with tools called ani-ani), ngiles (threshing the grains of rice from the stems by stepping on the stamp or crushing with the feet), napeni (separating the grain with dirt using a large tray made of woven bamboo), then naker (measuring the yield of unprocessed grain of laborers, usually they get one part of some enthik (a container of woven bamboo to measure rice ) the grain is not there, there is another process before it becomes rice, the grain dried in the sun a few days in front of the house.Bang Kepang (a kind of woven bamboo mat) is held, the grain is leveled on it, then it is waited for not eaten chicken.After the grain really dry, then brought to the rice mill.
What I love most is when this ani-ani, we usually call it derep. If I usually go to the rice paddies, see the workers cutting the rice, sometimes help (disrupt maybe more precisely), then noon, simbah must have bulik bring rice banana leaf wrap for the workers. The menu? it's definitely megono rice and sweet tea. What is megono rice? Rice megono is rice pulen mixed with boiled vegetables, coconut, and anchovy (sort of threatened / ware as possible). Eat in the galengan (paddy fields) after sweating in the rice harvest, it seems there is nothing that delicious. hehehehe
