Every person should know how to cook, and especially how to cook safely. Everyone has different dietary restrictions, so no one should be afraid to experiment with different recipes, and find the ones that suit them best. There are a few basic ingredients that are always needed in recipes: water, oil, salt, and pepper. Other ingredients, like herbs and spices, can be used to add flavor and also to provide health benefits.
1200 coconut milk (from 1 coconut), you can replace the water if you don't want to use coconut milk
Material A
250 gr rice flour
100 gr tapioca flour
1 tbsp sugar
2 tsp salt
1 tsp broth
1/2 tsp pepper
Material B
20 gr ebi (soaked in water, drained, coarsely chopped)
3 cloves of chopped onion
3 cloves of red onion, thinly sliced
Cooking oil
Toppings
200 gr ebi (soaked in water, drained, chopper/coarsely chopped)
100 gr minced meat
8 cloves of red onion, sliced
4 cloves of chopped onion
8 pcs chili (pot kcl)
2 spring onions (pot kcl)
2 tbsp sweet soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp broth
1/2 tsp pepper
2 tbsp sugar
enough oil
Fried onions
How to Make Ebi Talas (Ou Cake)
1. Steam the taro for 15 minutes, set aside
2. Saute ingredients B until fragrant, set aside
3. Take half of the taro that has been steamed, mix it with 300 ml of coconut milk in a fine blender (my chopper is rough) set aside
4. Mix ingredients A together, set aside
5. Heat the remaining coconut milk then pour it into the mixture of ingredients A, stir continuously until smooth, mix with ingredient B which has been stir-fried, then mix it into the half of the taro that was already in a blender with coconut milk, mix well, add the remaining half of the taro that has been diced. it has been steamed, cook for a while on low heat until it is dry and thick
6. Prepare a 22x22cm baking dish, grease with oil, pour the taro mixture into it, flatten and solidify then steam for 45 minutes
7. Prepare the toppings: saute red onion, pth onion until fragrant, add the meat, stir fry until cooked, pour a little water, let it cook for a while so that the meat is tender, after the meat is tender and the water is dry, add the ebi, stir-fry until fragrant, add the other spices, finally add the green onions. and chopped chilies, stir fry then turn off the fire
8. After the taro is cooked, pour the topping on it, sprinkle with fried onions
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