Combro (Cassava Snacks Stuffed With Fermented Soybean Waste)

Ingredients:
Skin:
• 500 grams cassava, peeled and grated
• 2 teaspoons salt

Filling:
• 3 tablespoons oil for stir-frying
• 200 grams fermented soybean waste (oncom), rinsed and mashed
• 100 cc water
• 1 stalk celery, finely sliced

Ground Spices:
• 4 bird’s eye chillies (cili padi)
• 2 red chillies
• 2 cloves garlic
• 4 shallots
• salt and sugar, according to taste
• oil, for deep frying

Preparations:
• Mix grated cassava and salt. Take 1-2 tablespoons of the mixture, shape into balls, flatten, place ½ tablespoon filling in the middle, reshape into balls with filling in the centre, then pull slightly into an oblong shape
• Deep-fry on medium heat until golden brown and done. Drain excess oil and serve while still warm
• Filling: Stir-fry ground spices until fragrant and done, add fermented soybean waste and mix well, then add water and mix again. Cook until the water is absorbed, add celery and stir. Leave to cool.

Rempeyek Kacang

Ingredients:
200 gr. Rice Flour
2 Tsp. Baking powder
250 ml. Coconut milk
2 Tsp. Coriander (ground)
2 Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying

Preparation:
Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

Sweet Rago Rolls with Palm Sugar Syrup (Ongol-ongol)

Ingredients:
• 1 cup (120 g) sago flour or tapioca flour
• 1 cup (185 g) shaved palm sugar or dark brown sugar
• 3 ½ cups (875 mL) water
• 2 pandanus leaves, tied in a knot, or ¼ teaspoon pandanus extract
• Large square of banana leaf or parchment paper
• Toothpicks, to fasten
• 1 cup (100 g), freshly grated coconut or 1 cup (80 g) lightly moistened unsweetened dried coconut flakes
• ½ teaspoon salt

Palm Sugar Syrup:
• ½ cup (100 g) shaved palm sugar
• ½ cup (125 mL) water

Preparations:
• Make the Palm Sugar Syrup by bringing the palm sugar and water to a boil over high heat in a saucepan. Reduce the heat to low, simmer uncovered for about 10 minutes, stirring from time to time, until the sugar is dissolved and the mixture turns syrupy. Remove from the heat and set aside to cool.
• Combine the sago or tapioca flour, palm sugar and water in a saucepan and mix well. Add the pandanus leaves or extract and bring the mixture to a boil over high heat. Reduce the heat to low and simmer uncovered for about 30 minutes, stirring from time to time until the mixture thickens. Remove from the heat and discard the pandanus leaves if using. Set aside to cool slightly
• When cool enough to handle, place the mixture on the piece of banana leaf or parchment paper and roll it up to form a compact cylinder. Fasten the ends of the roll with toothpicks and set aside to cool completely
• Combine the grated coconut and salt, and mix well
• To serve, slice the rolls into disks, sprinkled with a little grated coconut (mixed with salt) and drizzle the Palm Sugar Syrup over it (Palm sugar syrup can be subtitute with white sugar/gula pasir)

Recipes By : Periplus

Coconut Cake (Kue Pancong)

Ingredients:
• 2 cups (200 g) freshly grated coconut, or 1 ½ cups (120g) unsweetened desiccated coconut moistened with ¾ cup (185 mL) warm milk
• 1/3 cup (50 g) glutinous rice flour
• 1/3 cup (50 g) rice flour
• ¼ cup (50 g) sugar
• ½ teaspoon salt

Preparations:
• Combine all the ingredients in a mixing bowl and knead for 3 minutes until the dough is smooth and pulls away from the sides of the bowl
• Preheat the oven to 350F (180 C)
• Dust a cake pan with a little rice flour and press the dough into it with your fingers. Bake in the oven for about 35 minutes until the cake is golden brown and cooked. Remove from the heat and set aside to cool
• To remove the cake from the pan, run a knife between the pan and the sides to loosen, then place a platter over the pan and invert it. Slice the cake into serving pieces and serve at room temperature

Serves 6 to 8
Preparation time: 10 mins.
Cooking time: 35 mins.

Recipe By : Periplus

Fried Bananas (Pisang Goreng)

Ingredients:
1. Rice flour 100 g ( 3 ½ oz)
2. Plain ( all purpose) flour 50 g ( 2 oz)
3. Water 160 ml ( 5 ½ oz)
4. Salt a pinch
5. Finger bananas 8 peeled and halved lengthways or 4 large bananas peeled and sliced
6. Cooking oil for deep frying

Preparations:
1. Make sure banana pieces are well coated with batter before lowering into hot oil to cook.
2. A variation of the fried banana recipe involves mashing the banana first then mixing in flour water sugar and a pinch of salt see method below for quantities.
3. Lower in tablespoonfuls of mashed banana batter into hot oil to cook until crisp and golden brown in colour .

Method:
• Combine both types of flour water and salt in a mixing bowl whisk until batter is smooth and slightly thick.
• Dip banana slices into batter and coat generously.
• Heat oil for deep frying to 160 0c / 325 0 f place battered bananas into hot oil one at a time to prevent them from sticking.
• Deep fry over low heat until battered bananas are golden brown and very crispy.
• Drain well on absorbent paper towels serve with palm sugar syrup ( see pg 99).
• For a variation known as jaja pulung biu mash 400 g ( 1 3 ½ oz) very ripe bananas then add 100 g ( 3 ½ oz) plain. ( all purpose) flour 160 ml ( 5 ½ oz) water 30 g ( 1 oz) sugar and a pinch of salt and mix until a soft elastic dough results deep fry tablespoonfuls of dough in 160 0c / 325 0 f oil until crisp and golden then drain on absorbent on absorbent paper and serve with palm sugar syrup.

Spicy Potato Crisps ( Keripik Kentang Balado)

Ingredients:
1 kg ( 2 lb) potato,thinly sliced oil for deep-frying celery leaf finely sliced

Spice paste
150 g ( 5 oz) red chilli 50 g ( 1 ½ oz) shallot 1 teaspoon salt 2 tablespoons cooking oil 20 g (2/3 oz) sugar 5 teaspoons lime juice.

Preparations:
1. Deep-fry potatoes until crispy and golden brown.Drain on a paper towel and set aside.
2. To make the spice paste,blend the chilli,shallot salt and oil until smooth transfer to a pan and sauté over low heat until fragrant about 7 minutes stir in sugar and lime juice for 1 to 2 minutes.
3. Add potatoes to the chilli paste.Mix well for about 5 minutes and garnish with celery leaf.

Note : Potatoes can be subtitute with cassava

Recipe By : Periplus