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Tar lôq - A typical dish of the Pa Ko people

The Pa Ko people in the Western region of Quang Tri have many traditional dishes with unique flavors that show the connection between people and nature. Among them, Tar lôq (stream fish grilled in bamboo tubes) is one of the delicious dishes that people choose to put on the menu during holidays and Tet.
Pa Ko women in A Lieng village, Ta Rut commune make Tar lôq dish - Photo: K.S
 
Types of fish used to make Tar lôq - Photo: K.S
 
If anyone is lucky to enjoy Tar lôq once, it will be difficult to forget the rich flavor of this dish. On days with stable weather, fish often live in places with clear water, rocky crevices, underground caves and wild grass and moss along rivers and streams.
Usually, they prioritize choosing large, beautiful fish to grill on occasions such as inviting guests, meeting relatives, family meals, etc they often choose medium and small fish for ease of processing.
Tar lôq must be made from live fish, just caught, washed, cleaned of gills and scales. Large fish need to be cut into small pieces to easily put into bamboo tubes, small fish are left whole.
Some parts of the fish intestines are also kept and mixed with the fish body for grilling. Seasoning for fish includes salt, chili, green pepper, ginger, lemongrass, galangal, chopped and crushed, mixed well with fish, marinated for about 10 minutes. Bamboo tubes used to grill fish are cut from the forest and must be hollow, 50-70 cm long.
After the fish has been marinated, put the fish in a bamboo tube, pour in the marinade so that the fish does not dry out when grilled. Cover the end of the bamboo tube with banana leaves, use a string from a banana tree trunk or bamboo string to tie the mouth of the tube tightly so that the fish does not spill out during the grilling process.
Stream fish marinated with spices - Photo: K.S
 
In the past, when there were no pots made of clay, cast iron, aluminum, the Pa Ko people chose bamboo tubes as cooking tool. After grilling Tar lôq, if it was during a ceremony, they would offer it to the gods. Tar lôq can also be stored on the kitchen shelf for several days. When eating this dish, the Pa Ko people use a tray woven from bamboo and rattan, lined with a layer of banana leaves or dong or taro leaves, then pour the grilled fish onto the tray.
After grilling, Tar lôq has the fragrant, sweet taste of many types of river and stream fish, the spicy and fragrant taste of chili, green pepper, ginger, lemongrass, and galangal. When eating, Tar lôq is often accompanied with charcoal sticky rice, white sticky rice and wines made from yeast from forest leaves.
Like many typical dishes of the Pa Ko people, Tar lôq has the meaning of expressing care, love, sharing difficulties, joys and sorrows of the people in the village with each other. In particular, it educates everyone to live in solidarity, join hands and hearts to preserve the national cultural identity, and build a new life.
The Tar lôq dish is often served with sticky rice - Photo: K.S
 
During a meal with Tar lôq, the Pa Ko people often sit around the fire on the stilt house or right on the rocks next to the river or stream. They enjoy traditional food, drink wine made from leaves, tell each other fascinating ancient stories; use musical instruments, sing folk songs, creating a bustling and cozy atmosphere for the meal.
 

Source: baoquangtri.vn

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