300 g mackerel fish meat, finely chopped
1 tablespoon sesame oil
1 egg, beaten off
1 leek pepper, salt, sugar to taste
50 g starch (or to taste until the dough feels stuck already concentrated)
100 ml broth (broth from the bones of my life mackerel fish)
Peanut sauce ingredients:
300 g roasted peanuts
4 pcs garlic
2 tablespoons granulated sugar
2 tablespoons salt boiled
water to taste red pepper to taste (about 5 pieces of red chilli deseeded, curly red chilli 4 pieces. Or as they please deh spicy taste.)
Supplementary materials:
Col, yes discarded bones and hard tebel White Know Pare Potato Boiled chicken egg Lime Soy sauce Chilli sauce
Method:
1. Pare deseeded. Cut the cylinder into pieces approximately 6 cm high above the perforated bottom. Potato dipotong
2. Cut out a triangle around each side of 6 cm, then scrape one of its sides. This tahunya dredged diancurin, then mix them together with materials dumplings. 2. Dough dumplings continues dimasukkin to know the dredged section, masukkin also into the pare, the rest use a spoon dibulet-newsletter continues to be boiled in boiling water until cooked. The sign is already cooked, this buletan will float on water.
3. Steamed cabbage, potatoes, pare, knew until cooked. Do not forget the web of heat-resistant plastic lined dandangnya so steamed is not stuck in the web of cormorant.
4. Make peanut sauce. Nuts pulverized until smooth, set aside. Fried chili and garlic until softened, then puree with sugar and salt. Mix with nuts finely. Add enough water, just until thick or thin according to taste.
5. Deh Serve dumplings, cabbage, tofu, potatoes, pare, and eggs. Add the soy sauce together lemon juice.
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