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500 g polished Spanish mackerel fish meat

100 gr sago flour
1 tsp ginger water

1/2 tsp pepper powder

1/2 tsp Refined Sugar
1 tsp sesame oil if desired

1 tbsp Ebi disangan and soaked (for easy software)
salt to taste

How to Make:

Mix all ingredients, stirring until blended and smooth, Wraps in tofu and boiled eggs remaining rounded taste.

Steamed siomai in the steamer until cooked, add cabbage if this is rolled up and pare (can be filled with dumplings)

Peanut Sambal:

250 gr fried peanuts
3 cloves garlic fried

4 pieces of red chilli deseeded fried
1 tbsp sugar

1/2 tsp salt
Boiled water 400 ml

Limo orange soy sauce and taste.

Blend all the ingredients until finely pulverized or dibleder except soy sauce and orange limo.

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