This also applies to the savory snacks such as martabak, lemper, risolles and the like, which by the way could be sweet in taste. The savory snacks usually go well with the rice table, I think. Here is a recipe for a snack made with potatoes and tuna.

Ingredients: 600 g potatoes, boiled and coarsely mashed 1 tuna steak, cooked or from a can 50 g peas 1 red chilli pepper, thinly sliced 1 green chilli pepper, thinly sliced 1 teaspoon salt teaspoon sugar 2 onions, finely chopped 1 tablespoon celery, chopped 0.5 tsp jintan (cumin) 2 tsp ground ginger 5 tsp coriander powder 1 pinch kencur 2 tsp lime juice 3 tsp garlic powder or minced fresh garlic 1 teaspoon kunyit (turmeric) 2 eggs 4 tbsp (self raising) flour 100 ml oil

Preparation:
Pick oblong pieces of tuna steak, mix together the ingredients except the eggs, flour and oil so that all entries into the mixture are evenly split. Then mix in eggs and then flour. Put the oil on medium heat. Take a large spoonful of the mixture and press firmly with a spoon so that a different ball or oval forms. Slide it gently into the oil and fry both sides for 10 minutes. Remove from pan and drain on paper towels.

I got 14 pergedels from the amount of mixture. Of course you can prepare more smaller ones or less larger ones. Since it was too much for me to nibble everything at once (believe me, it was tempting), I deep-froze most of the pergedels in order to occasionally have a proper aside with my meals.

Enjoy... and Selamat Makan!