(South East Maluku)

Brown sugar stuffed cassava pancakes
Delightful for dessert

Ingredients :
500 g cassava
100 g grated fairly young coconut
1 tsp vanili powder
1/2 tsp salt (or to taste)
50 ml cooking oil, 50 ml, for greasing
200 g brown sugar, chopped
5 preserved red cherries, 20 g, sliced
20 g preserverd lemon peel, sliced

Method :
Grate cassava finely. Add grated coconut, vanilla powder, and salt. Mix well.

Grease a frying pan each time with 1 tsp cooking oil and spread 2 Tbs cassava mixture of Step 1 thinly on the inner side of pan and make a pancake. Take from flame.

Fill with 1 Tbs chopped brown sugar of each cassava pancake and roll tightly. Garnish with preserved red cherries and preserved lemon peel. Serve hot.

Note :
8 servings

Source : Selera Magazine, December 1993

(South East Maluku)

Pickled water convolvulus is served to wet your appetite

Ingredients :
200 g water convolvulus
200 g bamboo shoot
150 g cucumber
400 ml water, for boiling
4 shallots, 40 g
2 cloves garlic, 10 g
3 red chillies, 30 g
4 tiny chillies
150 g skinless kenari nuts
250 ml water
1 tsp salt, 4 g (or to taste)
1 Tbs brown sugar, 20 g
1 Tbs vinegar, 10 ml

Side Dish :
200 g sago flour
300 ml water
a pinch of salt
banana leaves, for wrapping

Method :
Cut water convolvulus in serving pieces. Cut bamboo shoot into julienne. Cut cucumber finely. Boil water convolvulus and bamboo shoot alternaty until done, drain.

Make shallots, garlic, red chillies, tiny chillies, and kenari nuts into a paste. Add water and season with salt, brown sugar and vinegar. Bring to a boil until sauce thickens. Take from flame.

Mix sago flour, water and salt. Bring to a boil and continue cooking until done. Take from flame and let cool. Take each time 1 piece of banana leaf, put 3 Tbs sago mixture and wrap carefully.

When serving, mix vegetables of Step 1 with kenari sauce and sago of Step 3.

Note :
4 servings

Substitute for sago flour : Palm flour

Source : Selera Magazine, December 1993

A light cake of oranges and bread crumbs

Ingredients :
1 orange, 100 g, boiled
4 eggs, 200 g
150 g granulated sugar
200 g bread crumbs
50 g wheat flour, sifted
100 g raisins
1 tsp baking powder
75 g margarine or butter, diluted
1 Tbs margarine or butter, 20 g, for greasing
1 Tbs wheat flour, 10 g, for dusting

Method :
Put boiled orange into a blender and blend finely.

Beat eggs and sugar until fluffy and whitish. Add bread crumbs, wheat flour, raisins, baking powder, orange finely, and margarine or butter. Mix well.

Grease a suitable cake form with margarine or butter and dust with flour. Pour in batter of Step 2 and bake until done and brownish.

Note :
20 servings

Source : Selera Magazine, November 1993