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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