Good for a cocktail snack
Ingredients:
200 g ikan tengiri (Spanish mackerel), meat only, finely chopped
2 cloves garlic, finely chopped, 10 g
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
1 Tbs corn meal, 10 g
1 Tbs chopped selederi (local celery) leaves 300 g cooked pasta (zitoni tagliati rigati) 1 egg white, 30 g
130 g bread crumbs
200 ml cooking oil for frying
Method:
1.Mix Spanish mackerel with garlic, salt and ground pepper, corn meal and chopped local celery leaves. Mix well.
2.Take every time a piece of pasta, stuff with a pinch of spiced fish meat.
3.Steam for some minutes, take from steamer and dip into egg white and roll into the bread crumbs.
4.Fry until brownish and done. Serve with a sauce of your liking.
Makes 4 servings.
1.Make a paste of shallots, garlic, red chilies, candlenuts, turmeric, ginger and galangal. Stir-fry until aromatic, add lemon grass, salam leaves, minced beef, tomato and straw mushrooms. Continue stir-frying for a minute or two.
2.Add coconut milk and season with salt. Continue until done.
3.Serve the pasta with the coconut milk sauce and sprinkle chopped local celery leaves over it.
Recipes by : Suryatini N. Ganie