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Categories:
cucumber bengkoang yamjicama pineapple clove garlic lemon peanuts water red chili red chili garlic salt sugar flour egg broth potato carrot onions clove garlic onion celery water
Viewed: 1 - Published at: 2 years agoIngredients
- 1 block fried tofu
- 1 cucumber, deseeded and cut to desired sizes
- 1 bengkoang yam/jicama, sliced
- 1/2 pineapple, cut into small pieces
- 3 crabs (small crabs)
- 1 clove garlic, roughly chopped
- 1 lemon
- 100 g peanuts, fried and crushed
- 250 ml water
- 3 pcs curly red chili
- 5 pcs red chili (bird's eye chili)
- 2 cloves garlic
- 1 1/2 tsp salt
- 1 tsp sugar
- 150 g flour
- 1 egg
- 100 ml broth
- 1 potato, cut into small squares
- 1/2 medium carrot, cut into small cubes
- 2 onions, thinly sliced
- 1 clove garlic, roughly chopped
- 1 stalk spring onion
- 2 stalk celery
- to taste Water and salt
Method
- Clean the crabs, split into two and then coat with lemon juice to remove the fishy smell and let stand.
- BAKWAN : Heat oil.
- Add sliced onion.
- After softened, then add garlic and then celery.
- When fragrant, add the carrots and potatoes.
- Add salt to taste and bouillon.
- After half cooked, remove and set aside.
- Mix the flour with ingredients that you sauteed earlier.
- Then add boiled water.
- Add the eggs and then stir until smooth and add salt.
- Once the dough is ready, then fry until cooked.
- Set aside the finished bakwan.
- Saute garlic until fragrant, put in crabs.
- Add water and cook until done.
- Remove and set aside.
- Mix all seasoning sauces and puree.
- Add bengkoang yam/jicama, pineapple and cucumber and mix well.
- Place the salad on the plate along with tofu and bakwan.
- Add crab.
