Cooking with Yogurt (Storey's Country Wisdom Bulletin A-86) by Olwen Woodier

By Olwen Woodier

In view that 1973, Storey's state knowledge announcements have provided sensible, hands-on directions designed to assist readers grasp dozens of kingdom residing talents fast and simply. There at the moment are greater than a hundred and seventy titles during this sequence, and their striking reputation displays the typical wish of kingdom and town dwellers alike to domesticate own independence in way of life.

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Extra resources for Cooking with Yogurt (Storey's Country Wisdom Bulletin A-86)

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The living, however, eat all of their meals by themselves, quickly, privately, alone and undisturbed. Family members carry their food-laden banana leaf “plate” to a corner, turn their back to the others and eat in happy silence. They choose a quiet spot near the kitchen or gravitate towards an unoccupied open-air pavilion in their compound to either stand, balance on a plastic stool, perch on a large green coconut, sit on the floor or squat over the ground. Family dining is not a social custom in Bali.

The spectacular pageantry of edible temple offerings takes birth in even the simplest of rural Balinese kitchens. The Balinese show their respect and gratitude for this god-given abundance by sharing their food with and honoring the household spirits. After the morning pot of rice is cooked, symbolic portions of the newly prepared food are first presented to the pantheon of gods, the deified ancestors, and both the good and evil spirits before being consumed by the family. A few grains of rice and salt and tiny pieces of food are placed on a small banana leaf square called a joten or saiban, and are offered daily to the invisible forces of the cosmos before people are allowed to eat.

Fortunately, the Balinese usually sustain themselves with other food besides dogs. They also feast on ample amounts of steamed white rice, stir-fried leaves and greens (kangkung) and long green beans (kacang panjang), small portions of fish such as teri (anchovy) or pindang (sardines), chicken simmered with spices, tofu (tahu), tempe, edible tubers like ubi (sweet potato) and keladi (taro or calladium), krupuk (crackers), peanuts, super-hot chili sambal and jaja (sweet, sticky rice cakes). Personal nourishment habits follow each generation of Balinese into the afterlife.

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