Subj : St. Salome 05
To   : All
From : Dave Drum
Date : Mon Aug 02 2021 13:53:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salome Bima
 Categories: Seafood, Vegetables, Street food, Nuts
      Yield: 5 Servings
 
    200 g  Starch
    200 g  Wheat flour
    150 g  Fish meat
      8    Pcs fried tofu
      2 cl Garlic; crushed
      1 ts Bouillon powder
    1/4 ts Pepper
      2    Spring onions; fine sliced
    400 ml Water
      1 ts Salt
           Water for boiling

MMMMM------------------------PEANUT SAUCE-----------------------------
    150 g  Peanuts; fried
    1/2 cl Garlic
      1 tb Brown sugar
      1 ts Sugar
      1 ts Vinegar
      3    Lime leaves; thin sliced
           Cayenne pepper
           Salt & enough water
           Soy sauce

MMMMM-------------------------VEGETABLES------------------------------
     75 g  Cabbage; thinly sliced
     75 g  Carrot; shaved
 
  The first step is to mix starch with wheat flour, then
  sift. Then add the onion, garlic and fish meat. Mix well
  and set aside.
  
  Then heat water (400ml), add salt, pepper and broth
  powder. Cook until boiling.
  
  Add the hot water to the flour mixture gradually while
  stirring until blended and a dough is formed. When the
  dough comes into shape, stop adding water.
  
  Take the dough gently and form into shapes according to
  taste. Do it until the dough runs out.
  
  Then boil dough in boiling water. When the dough is done
  cooking, it will float.
  
  Remove salome that floats (which means it is already
  cooked) and drain.
  
  Take some salome and friy. Remove and set aside.
  
  FOR THE PEANUT SAUCE: Mix peanut puree, cayenne peppers
  and garlic. Mix in the brown sugar, vinegar, sugar,
  water and salt.
  
  Heat briefly to the boil and thicken, stir well and add
  the orange leaves. Remove and set aside.
  
  Salome is served with peanut sauce and raw vegetables.
  You can add soy sauce, if desired.
  
  Published by: Dapoer-Indonesia
  
  RECIPE FROM: https://cookpad.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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