In Ubud, they bake their bird whole and stuffed, and in the ground - wrapped in banana leaves and surrounded by smouldering coconut husks. No, I’m not suggesting it. This way below will give you that smoky flavour, and a full blast of the Moluccas, the spice islands. Not particularly Balinese, for ovens don’t exist, but near. My nice easy way with a clutch of duck legs.
Line the base of a steamer with a double thickness of foil. Mix together the uncooked rice,
© 2004 Alastair Hendy. All rights reserved.