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Porridge
of Black Sticky Rice
 Commonly
white sticky rice is used to make many kinds
of cakes and tape or fermented sweets. Another
kind of sticky rice is injin or the black
rice. Injin is a local variety of rice that
is cultivated in limited area and less familiar.
In daily life of the Balinese, this kind
of rice is still needed in a small number
for the attributes of ritual ceremony.
Some different kinds of cake can be made
with this rice. Other than cakes, you can
also make porridge. Such food is good as
an appetizer or just as a snack in the afternoon
while drinking tea. For atester you can
try this recipe.
Ingredients:
200 g injin or black sticky rice
100 g rice
150 ml coconut milk
200 g refined or palm sugar
1 pc pandan leaf
Vanilla essence
1 tsp. salt
Method:
- Boil
the both rice and black
sticky rice. Add some sugar, pandan leaf,
vanilla essence and salt.
- Stir
well for a while. If the water
decreases or nearly dries stop..
- Take
some and serve on a plate.
Pour some coconut milk (to taste). (BTN/029)
Quail’s Bird Egg
in Soy Sauce
 Perhaps
this is the smallest egg in the world that
is cooked in the kitchen for a delicious
dish. It is the scaly eggshell of buttonquail
or more familiar as quail only. Small birds
called quail or Balinese call it puwuh is
a tailless bird that usually lives in the
habitat like in the area of open grassland
at dry-field and harvested paddy field.
Such a bird is widely bred on a large scale
on Java Island and sold throughout Bali.
Easily found everywhere since it is available
both in the traditional and supermarket.
The egg is boiled and peeled out its eggshell.
Afterwards it is smeared with a sauce made
of soy sauce, corn flour, shallot, green
onion and garlic. (BTN/029)
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