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Bujan / Taro Balls

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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