Your guests must've liked it because its freshness can complement other offerings that use coconut milk.
300 g Spanish mackerels
4 tsp sago
150 ml water + 1 tsp salt
1 jicama, sliced to julienne
150 g skinless shrimp
25 g oyster mushrooms, soaked to bloom
25 g tuberoses, soaked to limp, tied, exhausted the tails
25 g cellophane noodles, soaked in hot water to bloom
2 stalks celeries, finely sliced
5 cloves garlic, finely chopped, fried to dry
How to make:
1. Dredge and grind Spanish mackerel meat. Set aside. Leave the bone and red meat.
2. Mix the meat with sago and salt water. Knead until the dough becomes tough.
3. Boil water until boiling. Put Spanish mackerel mixture shaved oval for one thumb.
4. Cook until the fish batters float. Drain and place in container.
5. Boil sliced jicamas. Cook until boiling.
6. Add shrimp. Cook until boiling.
7. Add oyster mushrooms and tuberoses. Cook until boiling.
8. Add salt and sugar to taste.
9. Put tekwan and cellophane noodles in bowl. Put the shrimp-jicama sauce.
10. Sprinkle with sliced celeries and fried garlic
For eight servings.
Nutrition facts per serving:
Calorie: 133 kcal
Protein: 12 g
Fat: 6.2 g
Carbohydrate: 9.3 g
Cholesterol: 44 mg
Fiber: 0.8 g