Serabi

Traditional Javanese coconut milk pancakes with crispy edges cooked in a clay mold over charcoal, topped with palm sugar.

Ingredients

• 400g whole mackerel
• 2 cups rice noodles
• a handful of grated fresh ginger
• 1 1/2 tsp tamarind paste
• 3 tbsp coconut oil
• 2 cherry tomatoes, chopped
• a handful of fresh cilantro, chopped
• crispy fried shallots, to taste
• 400ml chicken stock
• 1 tsp ground cumin
• a generous handful of shallots

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 rice noodles and coriander seeds until evenly combined.

3. 3

   In a separate bowl, blend the lime wedges with the 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 15 mins.

6. 6

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

7. 7

   Garnish with Thai basil or a dusting of roasted peanuts.

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