[David]

Originally Posted by A. G. Maisey

Let's say that it is not the way I do it, David.

The first warangan job I did was picked up from a book written by one of the old British colonials in Malaya, who had observed the process. Then I observed a man in Jogja then a number of people in Solo, then I was taught, hands on by Mpu Suparman.

The Malay method was completely different to the Javanese methods, all of which varies a little bit but are essentially the same.

Currently I use several different methods, but they are all similar.

I use warangan from Jawa when I can get stuff of decent quality, it can vary in quality a lot.

I prefer to use laboratory quality arsenic, I DO NOT RECOMMEND THAT anybody who has not been professionally trained in the handling of arsenic should consider using it.

Everybody I know uses freshly squeezed tahitian lime juice that has been strained.

Thanks Alan. I was trying to figure out from these videos what fermentation of the lime juice was supposed to do for the process. I had always read to use fresh lime juice.