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250 gr Spicy Fish Meatballs @seafoodlovers.japfa, split in 2
Cayenne pepper to taste, fine
5 red onions, finely
4 cloves of garlic, finely
Sugar, salt and powdered broth to taste
Leather
500 gr cassava
1 tsp salt
1 lb pandan leaves
Enough water
50 gr grated cheese
2 tbsp milk powder
2 tbsp sugar
Upholstery
1 egg, beaten
Panko flour / panir
How to make
1. Stuffing: saute ground spices until fragrant, add Spicy Fish Meatballs and a little water. Add sugar, salt and powdered stock, stir until the spices are absorbed and cooked. Remove and set aside.
2. Skin: boil cassava, salt and pandan leaves until tender, remove and puree.
3. Mix finely cassava with grated cheese, powdered milk and sugar, stir until well blended.
4. Take 1 tablespoon of cassava dough, flatten it, add the stuffing, make it round and solid.
5. Dip in egg mixture, coat in breadcrumbs. Fry until golden brown. Lift and drain. Serve.
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