Recipes - Fish Mackerel Satay
Materials Cuisine:
- 1 fish fillet, take the meat and cut into cubes
- Skewers to taste
- 2 tablespoons butter
Spices that are:
- 15 pcs red chilli
- 5 pcs onion
- 2 cloves garlic
- 15 btr hazelnut
- Acid and Royco shrimp flavor to taste
How to cook mackerel fish Sate:
A. Pin-prick stick mackerel fish with skewers, then grilled half-baked.
2. Heat butter, saute the spices that have been crushed until cooked, then remove from heat.
3. Marinate skewers that had been partially cooked with spices and then grilled again until cooked. Lift and serve.
Cake ingredients Bugis
skin:
250 grams of glutinous rice flour
50 grams of starch
Suji leaves 10
Pandan leaves 10
75 cc of water
1 teaspoon water whiting
contents:
225 grams of grated coconut
250 grams of brown sugar, sliced thin
100 cc of water
1/4 teaspoon salt
1 pandan leaves
sauce:
100 cc coconut milk
1 teaspoon of rice flour
1/4 teaspoon salt
How to make Cake Bugis:
Contents: Mix all ingredients, stir, and cook until cooked and water is absorbed out, lift, and then divided into 15 parts, shape into dots, set aside.
Sauce: Mix all ingredients, stir, and cook until thickened, then remove from heat and set aside.
Skin: puree suji and pandanus leaves, and enter the water, stir, squeeze, strain and set aside.
Mix glutinous rice flour, wheat starch, whiting and water, stir well, then enter the leaf suji mixture of water was a little, stirring constantly until the dough can be formed, to be 15 parts.
Take 1 part dough skin, round, flatten, then fill with a mixture of content, round it off again, repeat until all the ingredients out.
Take a piece of banana leaf, spread with a little oil, then place the cake in the middle bugis.
Pour 3 tablespoons of sauce on it, wrap it, repeat until all material is depleted, then steamed until cooked, remove from heat and serve.
Portion size: 15 pieces
