Bultong

Okay, so imagine you have a piece of meat, like a beef or pork. Sometimes, we want to keep the meat for a long time, but we know that it will spoil if we don't do something to preserve it. So we take that meat and cut it into strips, then we mix those strips with salt and other ingredients like sugar and spices. We leave it to rest for a long time, sometimes a few days, so that the salt can get into the meat and stop bacteria from growing. This is called "curing" the meat. After we have cured it, we hang the meat up in a cool, dry place for a long time, sometimes a few weeks or months, until it becomes hard and dry. That's what bultong is -- it's cured and dried meat that we can keep for a long time without it going bad. We can eat it as a snack or use it as an ingredient in dishes like stew or soup.