Dadar Gulung

Pandan green crepes rolled around a filling of sweetened coconut and palm sugar cooked until fragrant.

Ingredients

• 400g whole mackerel
• 300g jasmine rice
• 2 tbsp sliced shallots
• 1 1/2 tsp ground turmeric
• 2 tbsp neutral vegetable oil
• 200g bean sprouts
• a handful of fresh cilantro, chopped
• crispy fried shallots, for serving
• 500ml chicken stock
• 1 1/2 tsp crushed candlenuts

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the fried shallot crackers (krupuk) and ground turmeric until evenly combined.

3. 3

   In a separate bowl, blend the sambal with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of crispy fried shallots.

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