Kwetiaw Rujak

Mpek Lenjer Ingredients

• 500gr minced mackerel
• 250cc ice water
• 50cc egg white
• 350gr-400gr sago tani (adjust according to the dough)
• 3 cloves of white onion, puree
• salt, mushroom broth to taste.

Method

• knead the fish with putel and ice water
• add white onion, salt and mushroom broth, knead well
• add enough sago
• coat hands and cutting board with tapioca
• take the dough cylindrical shape
• Boil in boiling water that has been salted
• cook until cooked / float
• lift and drain
• blender chili and white bwg.
• mix all ingredients
• cook until boiling
• taste correction
• remove and chill
• add a little vinegar if you like.

Black Sauce

• 200gr coconut sugar/brown sugar
• 2-3 tablespoons sugar (to taste)
• 25gr green cayenne
• 25gr white onion
• enough tamarind water
• pinch of salt
• 500cc of water (according to taste).
• a little vinegar (if you like).

Complementary

• Kwetiaw, roll and cut”.
• know, fry it, skip it, forget to buy).
• cucumber, chopped
• fried red bwg.

How to make Rujak kwetiaw

• fried mpek lenjer, cut
• (I don't use grg, Mak, just like that, it's already delicious).
• serve with sauce n complement.

Location:

Share :