Kue Lumpur

Soft, steamed coconut milk and mashed potato cakes baked in rounded molds with a raisin pressed into each center.

Ingredients

• 400g whole mackerel
• 400g fried shallot crackers (krupuk)
• 2 tsp minced garlic
• a pinch of tamarind paste
• 2 tbsp coconut oil
• 1 cup bean sprouts, sliced
• a handful of fresh Thai basil, chopped
• a drizzle of crispy fried shallots
• 1 cup coconut milk
• 1/2 tsp ground cumin
• 2 cherry tomatoes, chopped

Instructions

1. 1

   Prepare the compressed rice cakes (lontong) base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the whole mackerel, bean sprouts, minced garlic, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the compressed rice cakes (lontong) until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the whole mackerel mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the compressed rice cakes (lontong) with the filling, a spoonful of lime wedges, and a scattering of cilantro.

7. 7

   Add a final touch of crispy fried shallots for extra flavor and texture.

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