Talam Ebi/shredded

Tray Material

• 200 gr of packaged rice flour
• 50 gr Tapioca Flour
• 2 tbsp full flour (about 25 g)
• 1 tbsp sugar
• 1.5 teaspoon Salt
• 1/2 tsp broth powder
• 400 ml of warm coconut milk (the coconut milk is brought to a boil and then allowed to warm the nails)
• 600 ml boiling coconut milk

Method

• Prepare 30 small trays, grease them with oil.
• Mix rice flour, starch, flour, sugar, salt and flavoring. Pour with warm coconut milk, mix well until it looks smooth and soft. Then pour the boiling coconut milk, stir quickly until the mixture is soft and thickens
• Heat the oil, saute the garlic and curly chili until wilted.
• Add Ebi, Sugar, and Salt.
• Cook While Stirring Until Ebi Sgak Dry.
• Add celery, stir well then turn off the fire.
• Add onions, mix well. set aside

Toppings

• *serundeng ebi
• 100 gr dry ebi, soak in hot water, drain and then mash
• 2 tbsp cooking oil
• 4 cloves of garlic, finely chopped
• 5 pieces of curly chili, finely sliced
• 2 celery stalks, finely sliced
• 2 tsp sugar or to taste
• A tsp of salt or according to taste, sometimes ebi is salty by itself
• 1 tsp sweet soy sauce (can not use)
• 3 tbsp fried onions, slightly crushed with a tablespoon
• Curly chili and scallion sliced ​​obliquely for garnish

*Spicy Shredded

• 100 gr Shredded Beef/chicken
• bon chili to taste if you like spicy topping
• Mix the shredded and boncabe evenly. set aside

Solution

• Prepare 30 pieces of cake trays, lightly grease with oil.
• Heat the steamer. Pour the tray mixture into the mold, steam for about 15-20 minutes until cooked, using medium heat tends to be low.
• Allow to cool then remove from the mold.
• Sprinkle serundeng ebi or spicy abon on top then decorate with sliced ​​red chilies and spring onions.

Note

• – Stir the dough every time you want to pour it into the mold
• - Pour the mixture into the mold just before putting it into the steamer. Don't let the dough queue for a long time in the mold so that no flour settles at the bottom of the mold

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