Ingredients:
 | 1 pound fish roe (sea bass,
mackerel, etc.) |
| 1 clove garlic, sliced |
| 2 green semihot chilies, sliced thin |
| 3 kemiri nuts, crushed |
| 1/8 teaspoon
turmeric |
| 1 teaspoon tamarind, dissolved in 2
teaspoons water |
| 1 teaspoon sugar |
| 1½ teaspoons salt |
| 1 salam leaf, broken into several
pieces |
| 2 pieces of laos |
| ¼ teaspoon shrimp (sauce) paste |
| Two 12-inch squares of banana leaves |
|
Instructions:
| Mix all tlhe ingredients together. |
| Divide the mixture in half. Place
one half on one of the leaf squares, roll it up and seal the ends to form a sausage shape.
Do the same with the other half. |
| Steam the packages over hot water in
a Chinese-style steamer for thirty minutes. Unroll the leaf, and serve hot. |
Makes 6 servings, with other dishes |
