By Vivienne Kruger

Discover the unique international of Balinese cooking—a food devoted to the gods and fueled by means of an fragrant array of unpolluted tropical island spices and ingredients!

In Balinese nutrition: the conventional delicacies & nutrients tradition of Bali, Dr. Vivienne Kruger brings to lifestyles Bali's known and genuine village cooking traditions. In over 20 unique chapters, Dr. Kruger explores how the island's problematic culinary paintings is an inextricable a part of Bali's Hindu faith, its tradition and its group lifestyles. This e-book presents an in depth roadmap in the event you desire to make an exhilarating exploration into the unique international of Balinese cooking, with chapters on:

• the conventional Balinese kitchen
• Snacking at a roadside warung nutrients stall
• vacationing a standard Balinese market
• getting ready scrumptious satays with a Balinese twist
• Brewing heavenly kopi Bali coffee

Containing interviews with Balinese grasp chefs and over forty in their favourite recipes, Balinese Food offers the complete variety of nutrients studies you will discover in Bali. Sections dedicated to components, gear, and assets make Balinese Food a pleasant social and cultural advisor to the nutrients of this interesting island.

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Additional resources for Balinese Food: The Traditional Cuisine & Food Culture of Bali

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Cut up the fresh ginger and add to the pot with the salt. Continue to boil the palm sugar until it turns a golden syrup color. Then add the coconut milk. Add the banana slices and simmer until cooked. Ladle into serving bowls while hot and sprinkle with some of the grated coconut. Serves 4–6. 55 56 C h a p t e r Th r e e Capung Goreng (Fried Dragonfly) Dragonflies are a very traditional, popular, age-old rural village food in Bali. Catching dragonflies in the rice fields as a boy is a cherished childhood memory for many Balinese men.

Producing steamed white rice (nasi kukus) is a laborious multi-step process in Bali where rice perfection is de rigueur. It employs an ingenious three-tiered rice steamer known as a dangdang, kukusan or kekeban. This is an hourglass-shaped gray sheet iron or aluminum pot designed by the Balinese to reflect the symbolic shape of the beloved rice goddess, Dewi Sri. The dangdang is filled up to the waist with water and placed on top of an iron brazier (kran). A large, loosely plaited, cone-shaped bamboo steamer called a kukusan or pengukusan fits like a funnel down into the mouth of the dangdang.

As the meat cooks, it becomes “melting soft” because the water inside cannot escape. This is ancient pressure-cooking, Balinese village style! The cooking time depends on the fire. If the fire is good, one hour is enough, though typical cooking time using a bungbung is one to two hours. The Balinese will only do this for special occasions like Galungan or Kuningan when they have a lot of meat. The bungbung is not used for daily cooking as people are too busy and the method is complicated. Nasi (steamed rice) campur (mixture) is the basic thrice daily meal on Bali.

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