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1
Combine the ground fish, tapioca starch, salt, and cold water. Work the mixture with the hands until it comes together as a smooth, cohesive paste that pulls cleanly from the bowl and holds its shape when pressed.
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2
Shape according to form: for kapal selam, flatten a portion of paste into a disc, cradle a whole raw egg at the centre, and seal the paste firmly around it to encase the egg completely, forming an oval; for lenjer, roll portions into cylinders; for adaan, roll into rounds and proceed directly to frying without boiling. The seal on a kapal selam must be airtight — this is where the dish lives or dies, as a broken seal releases the egg into the cooking water and the defining moment of the bitten yolk is lost.
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3
For all shapes except adaan: lower the formed cakes into a pot of gently simmering water. Poach until each piece floats freely and the exterior has set firm — a reliable sign that the tapioca has gelatinised and the interior is cooked through.
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4
Remove the poached cakes and allow them to cool and dry on a rack. The surface should feel dry to the touch and no longer tacky — this ensures clean crisping in the oil.
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5
Heat the oil to deep-frying temperature. Lower the cakes in batches and fry until the exterior is golden and distinctly crisp. The tapioca crust blisters and colours; the characteristic bouncy interior remains intact beneath it.
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6
Drain and serve immediately. When a kapal selam is bitten open, the yolk should run — this is the textural and visual signature of the form.