The Rice
If you don't have an electric rice cooker, follow the instructions on the packaging.
◻︎Cook the rice first so it can dry properly.
◻︎Place the washed rice in the pan under a fingertip (index finger) of water.
◻︎Lid the pan, turn on the knob and the rest is done by itself.
◻︎The rice is ready. Using a rice spoon, spatulate the rice loose from the side.
◻Put the lid back on the rice pan.
Mackerel
◻︎Take the mackerel out of the package
◻︎Take off the skin and all the bones from the mackerel. 
◻︎Drain the fish meat and put it on a separate plate.
Flatfish bowl
◻︎Vet the dish with olive oil. ◻︎Peel and chop 1 onion into coarse pieces.
◻︎Pick up garlic, cut it into small pieces. 
Add:
 ◻︎kurkuma◻︎laos◻︎ketoembar◻︎ketjap◻︎zout◻︎peper◻︎olijfolie.
◻Stir it all into a porridge (sauce).
◻Place the whole mackerel in the bowl in the marinade sauce.
◻︎Cover the mackerel with sauce with foil.
◻︎Leave the mackerel in the dish in the refrigerator (2-3 hours). 
◻︎Take the dish out of the refrigerator and remove the foil. 
◻︎Let the chilled fish rest for about 30 min.
Slicing:
◻︎the red pepper finely, leaving the seeds in. Grate the ginger. 
◻︎◻︎onion◻︎red peppers ◻︎garlic, fine.
◻︎Place everything ready on the counter for review and for preparation.
Wajang:
◻Heat oil (2 tbsp.) in the hot wajang.
◻︎Fruit: ◻︎ sliced onion◻︎ red chillies◻︎the garlic ◻︎ ginger.
◻︎ when the onions are glazy, add: ◻︎ coconut milk◻︎ grated coconut◻︎ lime leaves:
◻Mix all the spices gently ◻︎ let it simmer for 10 minutes. 
◻Then slowly add the mackerel in sauce to the wajang. 
◻Turn up the heat and add the rice.
◻Stir the rice until everything comes together on a low heat for about 10 min.
The dish ready. Enjoy your happy meal!