Bui sticky rice, also known as black filling, is loved by many women when the cold season comes.

Cannabis – A simple gift from the mountains and forests

Nature favors people in the coastal areas with a lot of seafood, shrimp, and fish, but they also do not forget to give valuable gifts to the midland and mountainous regions. That’s when we talk about the two-headed rhombic fruit, which when ripe has a dark purple color covered with a white chalk-like layer.

Did someone steal that fruit that used to be known as “ugly”, black, not very flattering, what’s so special that so many people hunt for it when it’s in such a season?

Bui fruit (also known as filling), many places in the countryside call it, such as the semi-mountain areas of Ninh Binh and Hoa Binh. But people are still more commonly known by the name black fillings. Fillings are of two types. Black fillings (glutinous fillings, fleshy fruits) are also known as o exhibition, black exhibitions, and carpentry – they are dark purple in color. White filling is also known as feeling exposition, bar fruit, sago, cockroach fruit, rice mark, Thanh Tu, Bach exhibition, … has a pale greenish-yellow skin.

Bui fruit is grown popularly from the Quang Binh region onwards to the northern highland provinces such as Ha Tinh, Nghe An, Hoa Binh, Son La, Cao Bang,… The name is many, the fruit is also fun to listen to. Because of the “national” character, it is called a filling for easy remembering.

The idyllic fruits of some of this countryside are delicious from the outside in. Also strange. The flesh of the fruit can be processed into many delicious dishes, the sharp seeds inside are cut in the middle to remove the white filling inside. This is the right way to eat this fruit!

Compared with other fruits, black fillings are preferred by many urban women, not afraid of the expensive price but compete to buy. Because if you can’t quickly buy black fillings when in season, you have to eat “quality 2” white fillings only.

When the hot summer sun goes out to welcome the wind, it’s time for the black canola roots to come to fruit picking. July and August of the lunar calendar is the most valuable time for fillings. Especially the fillings are picked from the highlands. Because of the ideal soil, the glutinous fillings in this area are rich and fleshy, blending the delicious flavor in the mouth forever.

Black fillings are processed into many delicious dishes, such as stuffed pork, braised fish with fillings, sticky rice with fillings and even fillings. And when the cold wind enters the door, creeps to the depths of the soul, it makes people crave for something delicious, warm, and greasy like fillings, right?

How to eat delicious fillings?

In the past, fillings were considered “meat of the poor”. Freshly put in the mouth, the sour-bitter-bitter taste is mixed, but chewing the fruit is sweet, fragrant, and greasy, leaving a long aftertaste.

Do not rush to think that the small fruit put water in and it is done. If you don’t know how to cook it, even if you stew it for a long time, they’ll still be raw or crushed, but not as fragrant or greasy as rumored. They even become hard “as stone” and bitter.

Fillings bought and soaked in cold water for about 1 to 2 hours to run out of plastic. Put the fillings in warm water, about 40 to 50 degrees, and soak for about half an hour. If the water is too hot, the flesh of the fruit will be red, hard and sour, and lose its taste.

Filling or filling (from the locality of Phu Tho) is this stage. After soft filling, housewives will cook according to their favorite dishes such as adding a little shrimp paste, soft main noodles or braised meat, fish stock, …

Sticky rice filling in the Northwest region

Sticky rice is famous as a specialty of Cao Bang. That delicious purple-pink sticky rice combined with the accompanying mountain products makes people never forget. Filling after braise is soft, split in half to reveal the pulp. After the food is cooked, add more fat to increase the sweetness.

When enjoying, spread sticky rice with “topping” such as grilled fish, bee pupae, meat filling with a little bit of occipital spice to your liking is all smooth.

The crab is also strange, what does the tiny fruit bring to the salad? But few people know that black filling is not only cooked with sticky rice, braised or stuffed with meat, but also made a very delicious salad. The salad is like a crystallized mountain flavor, with sweetness from meat, from fish to the sour taste of the accompanying vegetables, with the aroma and acrid taste of the filling.

Black fillings go away very quickly, in less than two months. Many people buy and prepare to put the freezer to eat gradually throughout the year.

And you, how is your filling season this year?