Local preserves and biscuits2

pineapple jam
4 cups chopped pineapple
3 cups sugar
extract from 1 inch ginger
a few drop of lime juice

keropok ikan
1/2 kg fish
1 kg tepung ubi
1 1/2 teaspoon pepper
salt
2 bowls of water
8 shallots-pounded
1 clove garlic-pounded
-clean fish and boil with the other ingredients, except the tepung ubi.- strain for the gravy.
dilute 1/2 of the flour, and pour into boiling fish gavy. take out the mixture and knead well with the remaining flour.
form the dough into round long shape and boil until float
keep overnight in refrigerator, slice thinly and dry in th sun.

keropok ikan
1 kg starch flour
2 teaspoon baking powder
3 egg whites an 1 egg yolk- beat for a few minutes
3 teaspoon salt
3 teaspoon pepper
1 teaspoon sugar
150 gm red onion - pounded
800 gm fish flesh
- mix and knead
form into long-round shape, steam auntil cooked. keep overnight in fridge, slice and dry.

dried salted radish
3 kg raadish tubers
3 cups coarse salt
1 cup nipah sugar
-cean, scrape and cut into two half lenghtwise
mix with salt and sugar, leave overnight. dry until very dry, store.

Local preserves and biscuits

sour sop jelly
1 kg ripe sour sop
1 liter water
juice of  lemons
-boil until tender, strain
fruit juice, for every cup add 3/4 cup of sugar
cook, stir, until jelly temperature

guava jelly
1 kg ripe guava
4 cups water / 1 litre
juice os 2 lemons
- boil until tender, strain
fruit juice, for every cup add 3/4 cup of sugar
cook, stir, until jelly temperature

papaya jam
2 cups ripe papaya - grate/chop finely
1 1/2 cups sugar
1/2 cup fresh lime juice
1 inch ginger - extract the juice
- boil until set.

pineapple and papaya jam
2 cups pineapple- chopped
2 cups ripe apya - chopped
3 1/2 cups sugar
1/2 cup frsh lime juice
4 inches ginger- extract the juice
- boil until set



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