Flower Engpiang

Ingredients

• 500gr mackerel fish meat.
• 250cc ice water
• 50cc egg white
• -+350gr sago tani
• 3 cloves white onion, puree.
• 5 cloves red onion, sliced
• Salt, mushroom broth, pepper to taste.
• Oil for frying.

Method

• Knead fish with ice water + putel.
• Add the salt, mushroom stock, pepper, and onion duo, mix well.
• Msskn enough sago mix well.
• Flattened round shape
• Cut into 6 parts
• Pinch the ends to form a petal-like shape and then deep fry.
• Lift and drain.
• (For more crispy results, grg 1/2 cooked, remove and fry again).
• Boil the chili + white bwg.
• Puree chili, white onion
• I steal the key oranges, add sugar and salt.
• Give enough boiled water.
• (Sour and spicy according to taste).
• —————
• Serve engpiang with red sauce

Red Sauce

• 10-15 pcs red chili
• 3 cloves of white bwg
• Key orange
• Sugar to taste
• A little salt
• Adequate boiled water.

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