- 200 grams of fish fillet, finely chopped
- 100 g chicken thigh fillets, finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon flavoring / MSG
- 2 egg whites
- 150 grams of steamed squash, mashed
- 1 leek finely sliced
- 125 grams of corn starch farmer
Supplementary Material:
- 400 grams (8 slices) steamed potatoes
- 4 pieces of boiled egg
- cabbage steamed and rolled sheet 8
- 2 tofu, cut into triangles (8 pieces)
- 2 limes
- 2 tablespoons soy sauce
- 2 tablespoons chili sauce
Peanut Sauce ingredients (cook until Condensed):
- 250 grams of peanut skin, fried
- 5 cloves garlic, fried
- 6 pieces of curly red pepper, fried
- 4 tablespoons brown sugar
- 1 1/2 teaspoon salt
- 500 ml of water
- 3 tablespoons tamarind juice (1 tablespoon of tamarind and 5 tablespoons water)
Processing Method:
- Combine meat, chicken, garlic, salt, sugar, flavoring, and egg white. Knead until smooth.
- Enter the squash and green onions. Knead average. Enter the sago flour. Stir well.
- Spoon the partially spherical shape with a spoon on top of the steamer which leaves dialas and smeared with oil. Fill partially in the know.
- Steam 20 minutes over medium heat until cooked.
Serve with a complement.
