Viewing page 60 of 62

This transcription has been completed. Contact us with corrections.

Left Page

120
around to a couple of production enterprises:
1). visited 1st house of Pak Matin, producer of best-quality kruyauk
used following recipe:
     1 K. tapioca
     1 K. Shrimp
     2 eggs
     2 large spoons (Jindomilk?)
     5 packages (bunghus) fetsin
       salt
       garlic

his household employs 2 full-time wage laborers (F) and uses 2 KW a wk tapioca in shrimp season, 1 K a wk in off season
he sells products for 1000-1200
Rp a pilot to two stores in Bangkalan
a by-product of many krupuk households is petis - made by boiling down shrimp husks + water krupuk rolls were cooked in until think + black; gula pasin added + water may be boiled down up to 20 times.

Right Page

(continued in book 13)