Recipes Indonesian Food

INGREDIENTS:

250 g, Shrimps, shelled, finely chopped (keep shells for stock)
1 1/2 liter, Water
2 tablespoons, Margarine
25 g, Mushrooms, soaked in hot water
1 (250g), Yam bean, cut into strips 1/2 X 1/2 X 5 cm
3, Spring onions, thinly sliced
2 sprigs, Chinese parsley, coarsely sliced
25, Dried lily buds, soaked in hot water until tender, knotted
Fried shallots
Salt

Fish Balls

250 g, Fish fillet (Spanish mackerel or Snapper)
175 g, Cornflour
25 g, Flour
1, Egg white
1 1/2 teaspoon, Salt
100 cc, Water

Spices (ground)

6 cloves , Garlic
1 teaspoon, Peppercorns



PREPARATION:

stock

Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.

Fish Balls

Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.

Method

Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam bean.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.