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Sea Mussels
 Along
with fish and seaweed, the sea also has
a myriad of mussels. Mussels usually live
around the rocky seabed, whether on the
surface or on the bottom. Coastal villagers
often harvest mussels when the tide is out.
One kind of mussel is karangan lukeh, a
mussel with a tough, striped shell. It is
usually found under dense seaweed, on the
seabed or in holes. This is a simple recipe
for karangan lukeh with a coconut sauce.
Ingredients:
| 400
gr |
mussels,
boiled and taken out of the shell |
| 2
gr |
turmeric |
| 2
gr |
kencur |
| 3 |
shallots |
| 1 |
clove
of garlic |
| 7.5
cm |
lemongrass,
ground |
| 1 |
red
chilli |
| 1 |
lime
leaf |
| 50
gr |
grated
coconut |
| 2
tbsp |
cooking
oil |
| 100
ml |
water |
| |
salt
to taste |
Method:
- Prepare
all ingredients. Grind with a mortar and
pestle until a coarse paste.
- Stir-fry
ingredients. Add the grated coconut, ground
lemon grass, lime leaf and mussels.
- Mix
well and add water.
- Let
the water boil off and serve
Sumping Waluh
 Waluh
or pumpkin has a yellow flesh that can be
boiled as a vegetable or even made into
a cake called sumping waluh or pumpkin cake
in banana leaves.
In Bali, people who offer this cake to others
will ask first if the visitor is wearing
a “magic belt.” It is said that
people who have supernatural powers by means
of this belt should not consume it. By doing
so it may reduce or eliminate that power.
But don’t worry if you are wearing
an ordinary belt!
Ingredients:
250
gr rice flour
200 gr pumpkin flesh
150 gr sugar
100 gr grated coconut
salt to taste
banana leaf
Method:
1) Peel and clean the pumpkin flesh
2) Grate or slice the pumpkin. Squeeze the
grated pumpkin.
3) Mix ingredients together throughly.
4) Take 1 tbsp. of batter and cover with
a banana leaf lengthwise
5) Steam and wait some 30 minutes.
6) Take out and it is ready to serve.
(Punia
)
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