| 词条 | Draft:Cap Tikus |
| 释义 |
Cap Tikus (Lit.: Rodent Brand) is a traditional Minahasan alcoholic beverage that has been well known since the times of their ancestors. Farmers of South Minahasa Regency, North Sulawesi Province have since the 17th century made a certain Cap Tikus recipe for the local Nobility. In a ceremony to build or raise a new house, Maengket dancers sang Marambak song to honor the House-Maker Gods, Ancestor Tingkulendeng. The host whose house is to be raised must endorse Cap Tikus to Tonaas, the master of the house-raising ceremony whilst the dancers sang "Tuasan e sopi e maka wale", meaning: pour us Cap Tikus, o venerable host The alcohol content of Cap Tikus depends on the distilling technology. Thus far, local farmers still uses traditional distilling technology, of which Saguer is distilled and the vapor are channeled through bamboo pipes to the reservoir area. The distilled results are then known as Cap Tikus. There's an anecdote among the Minahasan People regarding the consumption of Cap Tikus. " one shot raises one's blood, two shots makes one's blood-shot, three shots and there's blood". Meaning, one shot or one gulp of Cap Tikus lifts one's spirit. Two shots risk one's to be temperamental or prone to anger, three shots may cause violence, such as brawls. Thus the anecdote may be used as an advice when one is consuming Cap Tikus. Regardless of the Positivity or Negativity, Cap Tikus has become an integral part of the daily life of Minahasan People While there is no clear answer as to why it is known as Cap Tikus, popular opinion has it that because it was made in the woods, between the trees, the place where jungle rodents live. What certain is that Cap Tikus has always been popular and an everyday item among the Minahasan Farmers. Usually, before a farmer sets of to their fields or other tasks, they drank a shot of Cap Tikus to warm their bodies and as a liquid encouragement for work Firstly, the tip of Pohon Aren's (Arenga Pinnata) vine are bruised on purpose by hitting it with a length of stick for several days until it produces sap. The tip is then cut off and supported by a length of bamboo to collect the dripping sap. The collected sap are then known as Nira. It is Clear, semi-milky in color and very sweet. Collecting the Nira sap are done twice a day, on the morning and the evening. The activity of tapping Pohon Aren are known as "Batifar" by the locals. With the base ingredients of Nira sap, farmers can produce Saguer, Palm Sugar (Brown Sugar), vinegar and Sopi, or more popularly "Cap Tikus". Nira Sap which is not processed or left on its own will ferment into vinegar within a few days. The alcohol content on Cap Tikus depends on the distilling quality. The better the system, the higher the alcohol content. To achieve sweet, sugar-like Saguer, the bamboo must be used to collect the Nira Sap. Next, the filter made from fiber of Enau Plant must also be clean. The cleaner and better the filter is, the sweeter the saguer will become. This in turn effect the Cap Tikus, as the better the quality of the Saguer is, the better Cap Tikus it produces. This beverage has become one of the main sources of income for many farmers and merchants for years, which has elevated their prosperity and afforded their children's study to higher educations. Now days Cap Tikus farmers can breath a sigh of relief. Regent of South Minahasa is in pursuit to legalize this native beverage. One effort is to partner with private sector to package Cap Tikus as a specialty of South Minahasa Regency. Local Minahasan farmers had high hopes that their products can become legal and to be marketed and sold overseas. In parnership with North Sulawesi APINDO and Manado BPOM, South Minahasa Regency is in effort to elevate Cap Tikus to become a legal alcoholic beverage and to improve the livelihood of Cap Tikus farmers that has cultured this beverage for generations, and also to raise the value of Cap Tikus to better and greater heights. References |
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