ingredients:
Spanish mackerel fish 500 grams of meat, mashed
2 tablespoons onion finely
1 tbsp garlic finely
2 tsp pepper powder
1 tsp chicken powder
3 tablespoons granulated sugar
3 tsp salt
1 tbsp sesame oil
3 eggs
400 grams squash, coarsely grated, drained
450 grams sago farm
How to Make:
Stir in fish meat finely with subtle spices, pour the eggs and stir well.
Add squash, stir well, then pour the corn starch, stir again and set aside.
Take one sheet of skin dumplings, filled with fish batter, folding it up, trim form pleats. Place on a baking sheet that has been polished oil, steamed 20 minutes.
Boil potatoes 1/2 ripe, peeled, halved. Cut off the crate-flat, give the batter the fish. Steamed.
Cut the melon, remove seeds, fill with batter fish. Steam 30 minutes.
Cut the box out, fry briefly, slice-slice with a fork on one side, stick the fish batter. Steam 30 minutes.
Hard boiled eggs cut in half, pasted with fish batter. Steamed.
BUMBU BEAN
ingredients:
500 grams of peanuts, fried, finely minced
200 grams of red pepper
3 cloves of garlic
2 tablespoons vinegar
2 tablespoons of salt
8 tablespoons granulated sugar
vegetable oil to taste
500 grams of red sweet potatoes, cooked
1.5 liters of boiled water
How to Make:
Blend of sweet red and water until smooth, set aside.
Puree the red pepper and garlic.
Heat the vegetable oil, saute peppers and garlic finely, leave until fragrant, put peanut smooth and soft yam and stir well. Allow it to boil.
Turn off the heat, add salt, vinegar and sugar. Do a taste test, when it is fit. Ready to be served.
Complementary presentation:
lime
sweet soy sauce
tomato sauce