Description:
Big thanks to Sefa, host for MFM#10 with Seafood theme, click the link here to participate Monthly Foodie Multipliers #10 latest entry is Dec 31st 2007.
My husband love this particular dish, in Bali they serve it as appetizer (companied by prawn crackers) but for me its yummy with steam white rice and sliced cucumber :0)
Its very easy to make and you can marinate the fish the day before you need it, also you can substitute tongkol with any other white fish available in your area.



Ingredients:
1 small Tongkol (around 400 gr), cut into 4 pieces

Fish paste (to marinate):

2 shallots
2 garlic
1 big red chilli
1 medium tomatoes, seedless
1 tbsp coconut oil
1 tsp salt
1/4 tsp pepper
1/2 tsp sugar

Blend all the above until it form a smooth paste, season the fish, refrigerate minimum an hour.

*Sambel Matah + Sereh :

2 shallots (sliced thinly)
Sliced Bird Eye Chilli (as much as you can stand basically, mine is 5 green & 5 red)
3 Lemongrass, sliced thinly (just the white part)
1/2 Kaffir lime juice (jeruk limo)
1 tbsp coconut oil
Salt

Mix shallots, chilli & lemongrass with a fork, add lime juice, salt & oil, put aside.



Directions:
Preheat the nonstick pan with a little bit of oil, add the marinated fish,(add daun salam if you wish) cook it over medium heat and turn it couple of times until its cooked.



Let it cool off before breaking it into small chunks.
Place Tongkol in a bowl, add sambal matah + sereh and mix it well.
Serve immediately with crackers or steam rice.



(^_^)

Start:	Aug 14, '07
End:	Aug 22, '07
Location:	Jimbaran-Klungkung-Singaraja-Denpasar

Finally, we are going to Griya Dawan in Klungkung (my Dad hometown) to have Ariel blessing ceremony (starting from abulan pitung dina, otonan, until nelubulanin) on August 16 & 17, since her Balinese Birthday this year exactly on Indonesian Independence Day (public holiday),the whole family will be there... yaaaaaayyyyyyy !!!!!

More on coconut, this recipe is from my auntie Ketut Karmiti with a little bit of modification from me. She will made it couple of hours before the Balinese ceremony started (Otonan, Purnama, etc) hence "dadakan" but its the best Jaja (kue or cake in Balinese) that I'm craving from time to time. When I was away from my Parents home I discovered that WINGKO has similar taste with this particular Jaja Uli and nothing beat the freshly made one (obviously).

Its not sweet cake but "gurih" (help me with translation here, anyone ?) in taste, just right for me ;-)

Anyway, you will need :
2 small Freshly grated peeled Coconut
150 gr Sugar
275 ml Water
1 tsp Vanilla essence
1/2 tsp salt
400 gr Sticky Rice Flour (Tepung Ketan Putih)
200 gr Rice Flour (Tepung Beras)
1 Egg Yolk
2 Tbsp Honey/Maple Syrup

Boil water then add sugar + salt + vanilla essence until dissolved with small fire, cool it off .
Mix Flour with Grated coconut evenly, add the liquid sugar water bit by bit then start kneading the mixture


Once it's not sticky in your hand then its ready


Spread it on a Baking Tray lined with paper, flatten them up with the bottom of your palm evenly
Bake it on high (gas mark 6) for 20 minutes.


Take it out from oven then brush the Egg Yolk + Honey on top of the cake, put it back in the oven
When the top is golden in color take it out, cool it off on a wire rack






Served 12

(^_^)