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Ingredients: • 1 cup coconut, desiccated or freshly grated • 2 cloves garlic, peeled and chopped • 2 eggs • 1 tablespoon plain flour • 1 tablespoon tamarind (asam jawa) juice • ½ teaspoon lemon grass (serai) • ½ teaspoon coriander (ketumbar) • ½ teaspoon galangal (laos), ground • a pinch of turmeric (kunyit), ground • a pinch of sugar • 1 salam leaf (daun salam), crushed • 1 pea-size dried prawn paste • 1 teaspoon salt • vegetable oil, for deep-frying Preparations: • Except oil, mix all other ingredients thoroughly in a bowl. Shape tiny balls from resulting mixture, about the size of pigeon eggs • Heat sufficient oil for deep-frying until hot. Deep-fry several balls at a time until deep brown. Serve as a rijsttafel garnish
Cook Indonesian
