RECIPES OF INDONESIA

Ingredients

3 cups

1 tsp

1 tbsp

1 cup

1/2 cup

Plain white flour

Salt

Ghee (pure butter fat)

Lukewarm water

Oil

2 tbsp

1 large

2 cloves

12 tsp

1 tsp

1/2 tsp

500 gm

1 tsp

2 tbsp

1

Ghee

Onion (finely sliced)

Garlic (crushed)

Fresh ginger (finely grated)

Ground turmeric

Chilli powder

Minced meat

Garam masala (mixed spices)

Fresh coriander leaves (finely chopped)

Fresh red chilli (finely sliced)

1. Put flour and salt in a large bowl, rub in ghee, then add the water all at once and mix into a fairly soft dough

2. Knead dough for at least 10 minutes

3. Divide into balls of equal size and put them into a small bowl containing the oil

4. If it is not enough oil to completely cover the dough balls, add a little more and leave for at least 1 hour

5. To make the filling: heat the ghee and fry onion until soft

6. Add garlic and ginger and fry until onion is golden brown

7. Add turmeric and chilli powder and stir for a few seconds, then add meat and fry, turning meat consistently until colour changes

8. Break up any large lumps of meat, cover and cook for 15 minutes

9. Add garam masala and continue cooking until meat is tender and quite dry

10. On a very smooth surface spread a little oil from the bowl and flatten one of the dough balls with a rolling pin or by hand

11. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry

12. Spoon some filling onto the centre of the pastry, then fold the pastry up envelope fashion

13. Heat up some oil in a frying

14. When the oil is hot enough, drop the parcel in and let it cook for a couple of minutes, checking the underside

15. When the underside is golden brown, turn over and cook the top, again until it is golden

16. Place on absorbent paper when finished

17. Serve hot, either on it's own or with pickled onion or a dip of your choice