Called Timbungan, the food is prepared by finely chopping pork meat, seasoning it with ground shallots, onions, chilies and salt, before, and this is the unique trick, placing the meat inside a bamboo tube.
The meat-filled tubes are later arranged neatly near burning coconut husks. The tubes are regularly rotated so all the sides get a similar amount of exposure to the heat. The meat is perfectly cooked when the tubes start releasing that mouthwatering aroma. A similar cooking method is also used when the locals cook cassava leaves. The hot meat and leaves are served with a portion of steamed rice from locally grown paddy. The taste is simply amazing.
Timbungan is a regular dish in the temple’s festivals and communal functions in Munduk. It is a historic food. When this village was first established, around 1910, the first settlers did not possess adequate cooking utensils and had to rely on the bamboo tubes to cook.