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Taro Ebi Typical Pontianak

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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