Prepare ingredients.
Remove the head of 300-500 grams of mackerel tuna.
Heat 1,5-2 liters of water in a wok.
Add the mackerel tuna to boiling water.
Cook until fish is done.
Drain the fish.
Remove the fishbone.
Shred fish with the fingers along the grain into long strips.
And then put aside.
Add pieces of 1 red onion to a food processor.
Add 3-4 garlic cloves.
Add the chili pepper (at will).
Add 4 candlenuts.
Add 1 teaspoon of peppercorn.
Add 1 teaspoon of salt.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add pieces of 2 centimeters of ginger.
Add 5 kaffir lime leaves.
Add pieces of 2 lemon grasses.
Add 1 pandan leaf.
Fry the spices until they start to get fragrant.
Add pieces of 1 tomato.
Continue stir-frying briefly.
Add juice from 1/4 lime.
Add pieces of the mackerel tuna.
Mix in gently.
Add 80-100 milliliters of coconut milk.
Stir briefly.
Add the holy basil leaf (at will).
Stir briefly.
Cook until half the liquid has evaporated.
Turn off the heat. Remove lemon grass. Remove kaffir lime leaf.
Prepare 500 grams of glutinous rice in a cooking pot.
Add enough water to cover the top of the rice by 1/2 centimeter.
Add 1-2 pandan leaves.
Add 1-2 teaspoons of salt.
Bring to boil.
Turn heat to a lowest level.
Cover the pot.
Simmer for 5-8 minutes.
Add 150-170 milliliters of coconut milk.
Mix in gently.
Cover the cooking pot and simmer for 10-15 minutes.
Prepare the banana leaves.
Add 2 tablespoons of cooked rice to the banana leaves.
Add 2 teaspoons of ragout.
Add 2 tablespoons of cooked rice to cover the stuffing.
Form the cooked rice into a long cylinder.
Wrap it well.
Secure the last folds of the leaves together with toothpicks to hold in place.
Repeat step 46-52 for remaining cooked rice and filling.
Preheat the grill and grease the grill grate with oil or butter.
Place the banana leaf-wrapped rice on the grill ...
... and cook until the leaves turn bright green and begin to char around the edges.
Remove from the grill and set aside or serve.


Lalampa is Indonesian (Manadonese) rice and fish cake is and this snack is similar to Javanese lemper.


300 grams mackerel tuna (300-500 grams)
500 grams glutanious rice
250 milliliters coconut milk
1 onion (or red onion)
3 cloves garlic (3-4 cloves)
  chili peppers (at will)
4 candlenuts
1 teaspoon peppercorn
2 teaspoons salt (2-3 teaspoons)
2 ginger (2-3 cm)
2 lemon grasses
5 kaffir lime leaves
2 pandan leaves (2-3 leaves)
1 tomato
1 lime
  holy basil leaves (substitute: basil leaves)
2 tablespoons cooking oil
400 grams banana leaves (400-500 grams)