Pendap｜Bengkulu

Part 22/38 in a series exploring one dish from each province of Indonesia.

Text.

Serves 3.

Adapted from here.

☒ UNTESTED

Ingredients

Main stuff

• 3 mackerel
• 2 spring onions, chopped
• 40 g celery leaves, chopped
• 2 cm galangal, crushed
• 1 lemongrass, bruised
• 5 kale leaves, roughly chopped
• 100 g grated coconut, roasted
• 300 ml coconut milk
• 1 tsp of salt
• ¼ tsp white pepper powder
• ¼ tsp sugar
• 30 taro leaves
• 3 banana leaves

Spices to blend

• 8 indonesian onions (3 shallots)
• 4 cloves of garlic
• 5 candlenuts, toasted
• 6 red bird’s eye chillies
• 2 cm ginger
• 2 cm turmeric, toasted
• 3 tsp tamarind paste

Cooking

Blend up the blended bits.

Mix with the galangal, lemongrass, grated coconut, salt, sugar, and pepper.

Smear the mackerel with the mixture, wrap them in 10 taro leaves each, then wrap each package in banana leaves and tie.

Put the packages in a pot and cover with water. Bring to a boil, then reduce the heat to a low simmer and cook for 2 hours.