POUNDED INGREDIENTS:

1 tsp Thai Belacan

2 stalks lemon grass

2 Fresh chillies

5 dried chillies

1/2 inch Galangale

6 or more small onion

4 cloves garlic

1/2 inch tumeric

3 stalks coriander roots(remove leaves)

3 candle nuts/buah keras

Ingredients:

1 1/2 tsp

2 Eggs

1 tbsp nampla/fish sauce

500g ikan tenggiri

1 tbsp sugar

2 red chilli

150g Prawns

1 tsp black pepper

400 ml thick coconut

2 lime leaves(finely shredded)

150g Indonesian cabbage

Method:

Remove shells of prawns leaving the head and tail intact. Season prawns with 1 tsp salt.

Put the pounded ingredients to fry till fragrant.

Use 1/4 of the rempah to season the prawn and squid.

Flake and fish and place into a large bowls,add in fried rempah, 300ml of coconut milk, fish sauce,eggs,pepper,salt,sugar. Mix well, stir in 1 direction' lastly add in the lime leaves.

When mixture is ready, line each aluminium foil with 1 piece of cabbage, add the fish mixture,top with 1 prawn,1pc of squid,some red chilli strips and a scoop of fresh coconut. (Taken from the 400ml coconut milk)

Wrap and bake in oven for 25-30 minutes. Normal oven temperature at 180 degrees celcius.