Gryrnese Fried Riceballs
Recipe researched by Baar Naowl Of Gryranfryll Wabe.
KysKys are a variation on a number of Gryrnese foods that fall under the basic heading of 'riceballs with filling.' KysKys are specifically filled with cheese, generally a spiced cheese, and fancy versions like the cafe one are fried in the precious animal fat, which makes them more expensive than rustic baked versions. Baked or fried, they're considered a tasty appetizer.
2 eggs, lightly beaten
1 teaspoon dried basil
1 teaspoon salt
2 cups cooked and cooled rice
1/2 cup well-pressed sow milk cheese
1/2 stp TeKaskara
1 piece stale leftover Onujle
Fat (any kind but koi oil)
In a bowl, whisk together the eggs, half of the basil and half tsp of the salt. Get them well-mixed, so there's flecks of the spices in the egg but no clumps. Add rice and mix well. You can use your hands for this, boy -- don't be afraid to get them eggy! That's what being a cook's about. You have to get to know your food!
Dampen your hands with water and form the eggy rice into balls. Put them aside. Now we need to prepare the cheese. It's a little bland by itself, so mix in the rest of the salt and basil, as well as the TeKaskara. Go ahead and use your hands again; that's the only way to get it all mixed in. Now form that cheese into little cubes.
Take your riceballs, make a little hole in them, and push the cheese toward the middle. Then close the ball up with your fingers, nice and tight. Put them aside. Take the Onujle -- stale is best, but if all you have is fresh, toast it -- and shred it up in your fingers until it's all fine crumbs. Roll the riceballs in the crumbs. They should be sticky enough to pick up a nice coating.
Heat the fat in a skillet and fry the riceballs until golden brown and heated through. The cheese at the middle should be slightly melty. Experiment with one to see how long it takes. Now put them in a conical pile and surround them with little bowls of sauce; presentation is a big part of what we do. What kinds of sauces? Oh, Otse is good, and so is ErtGly-Tsuu, or Sian Noya, or even a nice gravy. And don't forget Chaalin, or Tyuu.
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