THE BALINESE JEJERUK

Materials :

-    150 gr of Oyster Mushroom

-    50 ml of Coconut Milk

-    1 piece of Lime

-    ¼ piece of Young Coconut

-    Cooking Oil

Ground Spice Materials :

-    6 cloves of Red Onion

-    3 pieces of Cayenne Pepper

-    2 cloves of Garlic

-    2 pieces of Big Red Chili

-    2 pieces of Candlenut

-    1 teaspoon of Shrimp Paste

-    1 segment of Ginger

-    1 segment of Turmeric

-    ½ segment of Galangal

-    ½ segment of Kaempferia Galanga

-    Salt (to taste)

How to Prepare :

-    Oyster mushrooms steamed for 5 - 10 minutes and then shredded.

-    Young coconut in crude coarse and then steamed.

How to make :

-    Stir fry spices in hot oil until fragrant. Pour thick coconut milk, stirring until cooked and reduced coconut milk, set aside.

-    Prepare another container, mix oyster mushrooms, coconut, ground spice and lime water, mix well. Serve.

Have a Nice Eat …❤✌❤

THE BALINESE JAJE WAJIK

Materials :

-    200 gr of Brown Sugar

-    300 gr of Glutinous White Rice (soak up to 1 hour)

-    125 ml of Water

-    200 ml of Coconut Milk (from 1 coconut)

-    ½ teaspoon of Salt

-    2 pieces of Screwpine Leaf

How to make :

-    Steamed glutinous rice sticky for ± 15 minutes until bloom and set aside.

-    Boil water with screwpine leaf to boiling, put glutinous rice sticky, after cooking until soaked.

-    Steamed sticky rice for ± 20 minutes until ¾ cooked, lift and chill.

-    Boil the coconut milk with brown sugar and salt until dissolved and slightly thick.

-    Put the sticky rice, then cook over a low heat while stirring until it seeps and dries.

-    Pour in a baking dish uk. 20 x 20 x 4 cm (with 1 ½ cm thick) previously in the banana leaf. Then solidify and chill, cut to taste.

Have a Nice Eat …❤✌❤