(A)
200 g palm sugar (gula melaka)
500 ml water
(B) Roast together:
50 g groundnuts
30 g grated coconut
20 g belacan
1 slice galangal (lengkuas)
2 shallots (diced)
30 g dried shrimp
2 slices ginger
(C)
50 g roasted groundnuts
50 g roasted grated coconut
50 g diced shallots
50 g diced lime
50 g chopped roasted dried shrimp
30 g diced young ginger
30 g chopped cili padi
1 stalk bunga kantan - sliced finely
20 – 30 young tender daun kaduk (piper leaf) – wash & dry
METHOD:
1) Blend together all the roasted ingredients in (B).
2) Dissolve the palm sugar in the water (Ingredients A). Add the blended, roasted ingredients. Cook until the mixture thickens to a thick gravy and is fragrant. Serve in a small bowl.
3) Place all the (C) ingredients in individual little bowls/compartments.
4) To serve: roll up daun kaduk into a cone. Place a little of each of the (C) ingredients into the cone. Top with the gravy. Pop whole into your mouth!
BON APPETIT! 
