Taro Ebi Typical Pontianak
Ingredients
- 600 gr taro Pontianak coarsely shaved
- 450 ml of water
- 115 gr rice flour
- 35 gr tapioca flour
- 1-2 tsp salt
- 1-2 tsp mushroom stock
- 1/2 tsp pepper powder
- 3 tbsp cooking oil
- Sugar if you like
Ebi Topping Ingredients
- 100 gr dry ebi soak 1 hour then set aside
- 50 g coarsely chopped dried lentils
- 4 cloves of garlic finely chopped
- 1 tsp sugar
- 1/2 tsp mushroom stock
- 2 tbsp sweet soy sauce (to taste)
How to cook
- -Heat a frying pan with enough oil then roast the ebi until fragrant then set aside
- -In the same pan, stir-fry the garlic until fragrant, then add the dried petals, stir-fry for a while then add the ebi, mix well then add the spices, stir until cooked.
Topping Material
- Chopped Chilli and Sliced Onions
Sauce Sauce Ingredients
- 4 sticks of red curly chili
- 5 pieces of red bird's eye
- 2 cloves of garlic
- 300 ml of water
- 2 songkit oranges/vinegar
How to make
- -Blender all ingredients except orange/vinegar
- -boil for about 15-20 minutes then add the spices, mix well then adjust the taste
- -Give orange juice/vinegar, mix well
- -Prepare a non-stick pan, pour in the flour and all the spices, mix well
- -Pour water and oil and mix well until there are no lumps
- -With medium heat, cook the dough while stirring until it is hot and the bottom has formed a little dough then turn off the heat, stir well (don't overcook)
- - Enter the taro, mix well, then correct the taste
- -Prepare a baking sheet then brush with cooking oil then pour the mixture into the pan (I used a 16X16 cm UK baking dish)
- Heat the steamer then steam for 45-1 hours or until cooked then cool & cut into 2
- -Serve with topping and chili sauce
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