Different Forms, Same Flavor

If you have enjoyed Balinese food, you may know twisted satay. It is made from minced meat or fish mixed with assorted tuber spices, grated coconut and palm sugar. This batter is then twisted onto a bamboo or lemongrass stick. For the recipe in this edition our dish is made using the same batter but it is fried and not placed on stick. It is a variant of twisted satay and is usually used as oblation in Kuningan festivity as applied in the particular regions of Buleleng and known as sate pulung or round satay.

Ingredients: 400g grated coconut, 150g minced chicken, cooking oil for frying
Spices: 2 red chilies, 1 tsp coriander, 5 kaffir lime leaves, 6 cloves shallot, 4 cloves garlic and 1/2 tsp salt.

Method:
· Finely grind all spices. Mix well with grated coconut and minced chicken.
· Take 1 tbsp of the batter, form into ball and then flatten it.
· Preheat the frying pan. Fry the circular batter until well done and brown. Take out and drain. Enjoy! (BTN/pun)

Guava, a Fruit Proudly Preserved

Undeniably, the presence of crunchy and appealing assorted imported fruits has gradually expelled many local fruits. For instance, the Guava, (originally from Mexico), along with other local fruits used to proudly embellish the pajegan or fruit and cake arrangement presented on temple anniversary or other ritual events in Bali. Today, guava almost has no significant space in that arrangement.
Though it is rarely utilized for ritual needs, the use of this fruit in local healing is almost irreplaceable. Its efficacious leaf and immature fruit is used as remedy for diarrhea, while its ripe fruit is used to help relieve dengue fever and is better served in juice. Due to this efficacy, the locals remain proud to preserve this plant in their own back yard.(BTN/pun)