Tahong Kropek

Method

1. Steam the mussels with 1/2 cup water just until they open. Discard unopened shells, remove the meat, and strain the broth through a fine cloth.
2. Inspect the meat carefully for shell fragments, then process it with garlic, salt, pepper, sugar, and 1/3 cup broth into a smooth paste.
3. Mix tapioca starch, rice flour, and baking powder. Knead in the mussel paste until a firm, smooth dough forms, adding broth by teaspoons only if dry.
4. Shape into two compact logs about 4 cm thick. Wrap tightly in banana leaf or parchment and steam for 45 minutes, until firm and translucent at the centre.
5. Cool completely, then refrigerate overnight so the logs become firm enough to slice paper-thin.
6. Slice into 1–2 mm rounds. Dry under screened sun, in a dehydrator, or in a 70°C oven until hard and brittle with no flexible centre.
7. Fry a few dried slices at a time in 185°C oil. They should expand within seconds; remove as soon as puffed and pale golden.
8. Drain on a rack, cool completely, and store airtight.