| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Indo | Condiment, Indonesian | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | c | Desiccated or freshly grated |
| coconut | ||
| 1 | oz | Fish roe, chopped |
| 1/4 | t | Turmeric |
| 2 | t | Ground chilli |
| 1 | Lemon, juice only | |
| 2 | oz | Hot water to moisten coconut |
| 1 | Onion, grated | |
| 1 | One-inch piece ginger | |
| scraped and grated | ||
| Salt, to taste |
INSTRUCTIONS
Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: 22.6mg
Sodium: 95.3mg
Potassium: 108.1mg
Carbohydrates: 10.1g
Fiber: 1.8g
Sugar: 6.3g
Protein: 2.1g