Kue Cucur

Ingredients

• 500 g newly pounded rice flour
• 1 tsp soda
• 1 tsp salt
• 500 cc santan from 1/2 a coconut
• 500 g palm sugar or subtitute
• brown sugar
• vegetable oil

Instructions

• sift the rice flour together with the salt
• Cook the santan together with the palm sugar until sugar has dissolved. Strain.
• pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
• Let stand for an hour until dough rises.
• Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

About 25 cakes.

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Ikan Kembung Rica-Rica

Ingredients:
3 mackerel
2 tomatoes
3 salam leaves
2 jeruk purut / kaffir lime leaves
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
1/2 tsp salt
6 tbsp oil


Refined, spice bellow:
3 shallots
3 cloves garlic
2 red lomboks (large chilies)
3 cm laos (galangal)
4 cm jahe (ginger)

Preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the tomatoes in thin slices. Heat in a wok the oil and fry the fish brown and done. Put the fish on a plate. Add the bumbu and fry it for 3 minutes. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes. Pour the sauce over the fish and serve.

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