Ongol Ongol

This is an old time fav, brings back childhood memory of mum making it, though the shape is normally round, as it was scooped with spoon before rolled into coconut.
I have looked into various recipes, and choose this one to try. It has right combination of water/flour.

For those that like very chewy texture, this is the recipe.
Ingredient:
A. 130g tapioca flour
300 ml water

B 150 g palm sugar
100ml water
1pandan leave

C Dessicated coconut and a pinch of salt
  
Melt palm sugar with 100 ml of water and pandan leave on stove.
You should ended up with 200 ml of melted palm sugar- strain to get rid of any sandy bits

Mixed tapioca flour with 300 ml of water. Take 3 table spoon of this mixture and pour it into piping hot palm sugar, stir quickly ,to get a thick mixture.

pour in the rest of tapioca mixture and steam it for 40 minutes or until its transparant.

when it has cooled down, cut into slices and roll into coconut.

Kari Kambing~Goat Curry

This curry remind me of parties I attended to in various celebration. It seems to be a big favourite for young and old. best serve with rice or bread

here is the recipe:
1kg goat meat/lamb, cut into pieces
2 brown onion
7 cloves of garlic
6 kaffir lime leaves
6 large red chille
10 candle nut
2 tsp tumeric powder
2 lemon grass
6 Indonesian bay leave
3 tbsp cooking oil
1 litre hot water
1 tin of 250 ml coconut milk
salt and pepper to taste

blendered onion, garlic, candle nut and chilli until formed paste
heat oil in wok, and saute paste until fragrant.
then browned the meat in this mix
pour in hot water, simmer until meat is soft
put coconut milk, cook for 5 min and remove