BAHASA INGGRIS

THE TYPICAL FOODS AND DRINKS OF KABAENA 

        Of all the potential of natural resources owned by Kabaena, which indicates the identity of this island is the Coconut Palm Sugar and Sugar. As if people do not mengijakan foot on thisisland, if not tasted the original production of the Kabaena community. Products and Sugar Coconut palm sugar is often used as a souvenir for those who visit this island. These products are usually only as a souvenir deliberately brought people who visit Kabaena. These products include savory snacks and legit. Because privilege in processing and packaging, these products become culinary identifier of Kabaena. With still maintaining the traditional processing process, making Sugar Confectionary   Typical coconut different Kabaena with products from other regions.

      Here are the details of the material in the production portion above 50 packs and how to make which I will describe as follows:

TOOLS:

• Wok or large skillet
• Large Mixer Tool 2 pieces or more (depending on how many people are stirring)
• Old Corn Skin For Packaging (washed and cleaned and then left to dry)
• Tali Rafia That Has The Cut into pieces the size of ± 30 cm binder.

MATERIALS:

• Brown Sugar Liquid: 5 liters
• Old Half coconut as   ± 13 pieces (grated)
• Sticky rice: 2 pounds (in cooking)
• Pure Coconut Water: 2 liters

MAKING PROCESS:

• The first step, heat brown sugar liquid to the boil.
• Pour into a pan of grated coconut Red Sugar Liquid   boil while stirring
• After a while, mix water pure Kalapa stirring until blended.
• Continue stirring until   the half-baked, then mix the sticky rice that has been cooked stir until blended.
• Note that the mixing process is not stopped, started grated coconut palm sugar is poured until completely cooked with continued attention to conditions that are not too large fireplace also too small, which is mediocre. Because if it is too large fire then Coconut Sugar is not   will mature well.
• In the mixing process, required a minimum of two people are stirred together. With the goal of keeping the dough holds together well. Also because the dough is very   weight when stirred, especially when the process is almost ripe. If the dough is no longer sticking to the wok or stir stirrer when in a manner rotated and rotated to form the dough come round, it was a sign Coconut Sugar has matured and   dough   prepared removed from the fireplace.
• Furthermore, once cooled, then wrap Coconut Sugar ready at / in containers by using   corn husk and tied with rope. So typical Kabaena Coconut Sugar has finished and ready to be enjoyed.