Cobra Cuisine

By webadmin on 03:30 pm May 24, 2011
Category Archive

Boy T Harjanto

Yogyakarta native Muhammad Nur Santosa has worked as a cobra butcher
since 1983, when he took over his father’s business. He typically buys
the cobras for Rp 12,000 ($1.40) each and is able to make Rp 25,000 from
selling their various parts. He supplies restaurants selling cobra
dishes with the snakes’ meat, while their bile ducts and blood are
purchased by traditional healers for use in medicines. The meat is
typically used for sate, tongseng (grilled meat in a thick coconut
sauce) and cobra burgers.