Kolang-Kaling

Sugar palm (Arenga pinnata) grows everywhere, from a low to high elevation. This tree is versatile to the Balinese. They take advantage of its trunk, starch inside, fiber, leaf both young and mature, and it’s flower.
When young, the trunk of its flower is cut for it’s sap. This then produces a drink called tuak in the Balinese language. If processed further it will become coarse brown sugar.
Its fruit is also a resource of food, but it must be peeled out first. Be careful, as its sap can be itchy to the skin. With further processing, it becomes a kolang-kaling or peeled fruit. Its translucent appearance resembles jewelry. This fruit can be made and added to snacks or a filler for rice and assorted fruit.
Another product of this fruit is kolang-kaling candy. To make, add refined sugar, screw pine, and a small amount of salt and coloring agent, and boil together for some minutes. If preferred, skew it with palm leaf rib, so it will resemble a colorful sate.(BTN/Punia)

Sambal of Dried Shrimp

On full moon on certain months of the year there will be a birth of shrimp in the sea. Later, they will continue their next life in the white water environment. Coastal villagers, occasionally, take advantage of the moment to catch them.
Balinese people are more familiar with the words ‘paur’ or ‘gerage’ than small ebi that refers to dried small shrimp. This can be a tasteful sambal (piquant sauce in oriental cookery) mixed with coarse grated coconut.

Ingredients:
- 20 dried shrimps, 15 g of coarsely grated coconut

Spices:
- 1 stalk green onion
- 1 large chili
- 1 small chili
- 3 clove shallot
- 1 clove garlic

Method:

1. Cleanse well the dried shrimp (discard its dirt and other substances).
   
2. All spices are then thinly sliced. Stir-fry the sliced shallot until fragrant. Later, add in the other spices.
   
3. Put the grated coconut and dried shrimp into the spices. Keep on stirring until brownish.
   
4. Take out and serve.

(BTN/Punia)

Nippon Bali Kai Placing Flowers on the Graves

TABANAN - Nippon Bali Kai, a Japanese association in Bali during the colonization period, conducted a flower ceremony to commemorate the 57th Anniversary of Puputan Margarana at Taman Pujaan Bangsa Margarana, Tabanan, last Thursday (20/11). The group consisted of 8 people led by Yoshiro Inagawa a former Japanese government official who was stationed in Singaraja, and Teruo Matsukawa, a former factory worker who lived in Denpasar during the colonization era, attended the ceremony on the grave of a Japanese warrior who died supporting Ciung Wenara Troops leads by I Gst. Ngurah Rai against the NICA 57 years ago. “We come to Bali every year to attend this ceremony,” said Yoshiro Inagawa proudly. (BTN/015)

‘’Culinary Competition’’

JIMBARAN – Bali Cliff Resort, recently won the 1st Dewata culinary competition entitled ‘’Masakan Bali Go International’’. Mr. Gede Pitana, The Director of Bali Tourism Authority open the event held at Bali Mall Galeria Kuta on November 29. Mr. Nyoman Sukadana (second right), the Executive Chef of Bali Cliff Resort, proudly presented the culinary cup. Also in the picture staff at the resort. (BTN/*)