It is a great pleasure to dig-in and learn to cook many local foods which almost forgotten.

This one is Palem, a kind of finger-food which is made of a mix of grated coconut, minced shrimps with spicy flavour, and wrapped with Dagdag leaves (a type of edible leaves that farmers usually feed their cattle with).

I found this food at a small food stall at Sangsit Village - North Bali, only 20 minutes away from #pengalamanrasa.

At Pengalaman Rasa, I recreate it by using minced pork meat to mix with grated coconut and the spices.

I also swap the Dagdag leaves with Long Pepper's leaves.

It became smaller in size, but easier to bite into.

This menu was recreated from the menu of the villagers' of the olden days. 

Back then, this dish was commonly known in many villages in Bali as Nasi Uyah Lengis - although not commonly shaped into balls.

The Uyah Lengis Rice Balls are simply made of steamed white local Bali rice, seasoned with sea salt and traditional home made coconut oil.

In the preparation for mini-seminar Rural Entrepreneurship 2016 program which will be held in Rumah Intaran on July 18, we made small bite-sized balls so they can be easily eaten in one bite.

The Uyah Lengis Rice Balls will be one of the four kinds of snacks which will accompany the participants while they enjoy their welcoming drinks