1 kg of mackerel fish
500 gr flour
5 cloves garlic, mashed
2 tsp pepper powder
2 eggs
2 tsp salt
seasonings, to taste

5 cloves garlic, mashed
100 grams of dried shrimp, soak, puree
250 grams prawns, peeled, chopped
50 grams of tuberose, soaked, tie the knot
2 tablespoons chopped celery
2 medium-size pieces of yam, small slices (stem form),
1 teaspoon ground pepper

How to Treat:

1. Separate fish meat from the bone.
2. Leruk fish meat with a spoon or fork.
3. Puree the flesh of fish.
4. Mix fish meat with starch, onion, garlic, pepper, egg, and salt.
5. Mix well and knead until smooth.
6. Using two teaspoons, round it off batter fish that is inserted directly into boiling water.
7. If the dough is already floating, remove and drain.
8. For the broth (soup), add hot water to the water used to make fish batter into as much as two liters.
9. Saute garlic until fragrant.
10. Enter the dried shrimp, shrimp, and seasonings.
11. Stir until shrimp changes color. Remove, and add to the broth.
12. Enter tuberose, celery, yam, and pepper.
13. Cook until all the ingredients ready, then enter tekwan.
14. Cook briefly, remove from heat.
15. Serve hot with fried onions and sprinkled with hot sauce bottles.

Leave a Reply

Your email address will not be published. Required fields are marked *