Page 59 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

5 tablespoons cornstarch

Oil to coat the bottom of large frying pan

TANGY TAMARIND SAUCE

5 cups (1.25 liters) water

4 tablespoons tamarind concentrate

3 tablespoons dark brown sugar

6-10 cloves garlic

½ teaspoon ground red chili pepper

3 tablespoons small dried shrimp

¾ teaspoon salt

1 Cut the fish fillets into large chunks. Using a food processor, grind the fish, garlic,

and ice water until a smooth, thick paste is formed. Transfer the paste into a large
mixing bowl.

2 Add the egg, salt, and cornstarch to the paste, mixing everything thoroughly.

3 Coat the bottom of a large frying pan with oil and heat over medium high heat. Using
your hands, take about 2 tablespoons of the fish mixture and shape into a somewhat flat

(¼ -inch/6 mm thick) round disc. Place gently into the oil to pan fry for 2 to 3 minutes
on each side until golden brown. Continue this step until all the fish mixture has been
pan-fried. Drain on a paper towel.

4 To make the Tangy Tamarind Sauce, combine the water, tamarind, and dark brown

sugar in a medium sized pot and bring it to a vigorous boil over high heat.

5 Using a mortar and pestle or food processor, grind the garlic, ground chili pepper,
and dried shrimp until smooth. Add to the boiling tama-rind sauce and stir until
thoroughly dissolved. Turn off the heat.

6 Arrange the fish cakes in serving bowls. Ladle the Tangy Tamarind Sauce over the
fish cakes and serve immediately.