Dali Ni Horbo

Line a shallow dish with banana leaf and warm the milk gently with salt until steaming, not boiling.

Stir in the natural setting juice, then let the milk stand undisturbed until soft curds form.

Cut the curd into broad slabs and lift them carefully so the pieces stay smooth and moist.

Chill or briefly steam the slabs, then plate them on banana leaf with shallot, chiles, herbs, and lime.

Serve with rice and sambal, keeping the curd texture delicate rather than browned or fried.