Engpiang (fish + Squid)

Ingredient

• 250gr squid (cut).
• 200gr mackerel meat
• 1 egg
• 75cc ice water
• -+250gr sago tani / tapioca (sy, 260gr).
• 3 cloves of white bwg
• 5 cloves of red onion, finely chopped
• Salt, mushroom broth and ground pepper to taste.
• Oil for frying.

Method

• Chopper squid + fish meat and white beef.
• Add eggs, ice water, salt, mushroom broth and chopper powder pepper.
• Pour into a bowl, add red bwg, mix well.
• Give enough sago (adjust to the dough).
• Flattened round shape
• Deep fried/golden yellow.
• (Grg 2x to make it more crispy).
• Serve with your favorite sauce."

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