Bujan / Taro Balls

Bujan Material / Taro Balls

• 300 gr peeled taro, coarsely grated
• 150 gr mackerel fish meat, puree
• 3 cloves of red onion, puree 3 cloves of garlic, puree
• 1 tbsp tauco, puree
• 1 cm ginger, puree
• 40 gr tapioca flour
• Salt, sugar and mushroom broth to taste

How to Make Bujan

• 1. In a bowl, mix the mackerel, onion, garlic and tauco, stir and knead until everything is well mixed.
• 2. Add salt, sugar, and powdered broth. Then enter the taro. Stir well. Add tapioca flour little by little while stirring until it runs out and is well mixed.
• 3. Round shape then fry until cooked, the fire should not be too big.
• 4. Ready to serve with dipping sauce

Sauce Ingredients

• 8 pieces of curly chili
• 2 cloves of garlic
• 1/2 tsp salt
• 2 tsp sugar
• 1 tbsp tamarind water
• 250 ml water

How to Make Sauce

• Chop the garlic and curly chilies. In the pan, add the ground water, tamarind, salt and sugar. Cook until boiling, taste test.

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