Rempah-rempah (meat and coconut patties)
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Coconut (desiccated); shredded fine |
| 6 | tablespoons | Hot water |
| 1 | pounds | Ground beef |
| ½ | teaspoon | Shrimp paste |
| 2 | Cloves garlic | |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1½ | teaspoon | Coriander; ground |
| 1 | teaspoon | Ginger |
| 2 | Eggs; beaten | |
| Oil for deep frying | ||
Directions
Place coconut and hat water in a bowl, mix well until moistened. Add the minced beef. Dissolve trasi in a Tbsp. hot water, and crush garlic and salt to a smooth paste. Add spices, garlic and trasi to the eggs, mix well. Pour over the meat and coconut, kneed well with hands until well combined, and mixture is smooth. Shape as desired, and shallow fry until golden brown all over, drain and serve.
Recipe by: Jon Randall/tpogue@...
Posted to MC-Recipe Digest by Terry Pogue <tpogue@...> on Mar 7, 1998
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