HOW TO PREPARE BALINESE DISH BUBUR INJIN
INDULGE IN THE BALINESE CUISINE
Balinese cooking is a plethora of cultural influences. Balinese dishes, cooking styles, and tools for preparing food have been cultivated from other cultures. The Chinese introduced stir-frying, the wok, and the use of soy sauce, Tempe, tofu, cabbage, and bean sprouts to Balinese cooking. The European Dutch colonials introduced pineapple, guava, peanuts, avocado, tomato, papaya, pumpkin, squash, and cacao. The Arabs influenced the popular “sate” with their own Kebab.
The authentic Balinese meals are spicy. In Ubud, the specialty is the duck, in Gianyar, the best suckling pig will be prepared, on the coast, near Kuta, the specialty is fish from the ocean. Real Balinese food is unavailable to tourists unless you get invited to a family dinner. In restaurants or hotels, you will never get real Balinese dishes, simply because authentic Balinese food requires too much preparation, has to be eaten while still fresh, and also because the Balinese use banana leaves as plates.
INGREDIENTS FOR BUBUR INJIN (BLACK RICE PUDDING)
(portion for 6 BOWLS)
1. Ingredients (portion for 6 bowls)
- 1/2 cup black rice
- 1/2 cup glutinous or sticky rice
- 1 pandanus leaf (or one vanilla bean)
- 1 salam leaves (or one vanilla bean)
- 1 cups palm sugar or dark brown sugar
- 1/2 tsp salt
- 2 bananas
- 200 ml cups of coconut milk
HOW TO PREPARE IT
- In a large pot, half cook the black and sticky rice in boiling water
- Add the pandanus leaves, salam leaves, sugar, and salt
- Continue cooking until the rice is fully cooked. Remove the mixture from the heat
- Slice bananas into bite-sized pieces, and add them on top of the rice
- Place rice in serving bowls and pour half a cup of coconut milk over each serving
BONUS: STEAMED RICE PREPARATION
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