Indonesian Rice Table 2/4

*Roasted Coconut Flakes :

Combine shredded coconut with peanuts, sugar and salt in a baking bowl. Cook in a hot skillet for 5 minutes, stirring throughout, until browned. Divide evenly into small bowls.

*Roasted Peanuts :

Season peanut kernels with salt. Heat coconut oil in a frying pan. Roast nuts in it over low heat for 10 minutes until golden brown. Also divide evenly into small bowls.

*Kroepoek :

Kroepoek is crab bread pressed into dry slices made from crab tails and tapioca flour, which can be bought ready-made. The pieces, about 4 cm in size, increase in size twofold when they are placed in the hot fat. Therefore, add only two or possibly three pieces.

Heat the oil or coconut fat in the deep fryer or deep frying pot. Let the kroepoek rise one by one, but do not let them brown. Otherwise kroepoek will not taste good. Arrange on a platter.

*Sambal sauce:

Peel shallot and chop finely. Peel garlic clove as well. Crush with salt. Chop almond kernels. Heat coconut oil in a saucepan. Brown the above ingredients and peppers in it for 5 min. Add bay spice, tamarind water and coconut milk while stirring. Make one minute. Season with salt and sugar. Cooled over eggs and chicken form you have distributed in bowls.

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