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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