Staining keris with Chinese warangan

harimauhk · 9th July 2009, 06:10 AM

OK, thanks Alan. The Tahitian limes are going to be impossible to find locally--should have asked my friend to bring me some from Jakarta, but it's too late now. I suppose I'll hold off on trying to mranggi the keris until my next trip to Indonesia--might just be easier to have it done for me there though.

I didn't strain the solids out of the juice the first time, and I used far more than a pinch of warangan. Perhaps Thai limes aren't acidic enough...

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9th July 2009, 06:10 AM	#17
harimauhk Member Join Date: Jun 2009 Posts: 88	OK, thanks Alan. The Tahitian limes are going to be impossible to find locally--should have asked my friend to bring me some from Jakarta, but it's too late now. I suppose I'll hold off on trying to mranggi the keris until my next trip to Indonesia--might just be easier to have it done for me there though. I didn't strain the solids out of the juice the first time, and I used far more than a pinch of warangan. Perhaps Thai limes aren't acidic enough...