Ingredients
4 servings
15 shrimp (separate skin and head for broth)
1 ounce of squid, clean and cut the ring
5 pieces of white tofu, diced
1 pack of button mushrooms
1 bunch of scallions, cut into the size of the little finger
Sufficient Sawi
5 pieces of fish balls, cut two
1 tomato, sliced
2 stalks lemongrass, sliced
2 lemons, squeeze the water
to taste cayenne pepper intact
1 tablespoon fish sauce
to taste Salt, sugar and royco
Ground spices:
7 pieces of curly pepper
5 cloves of garlic
7 grains of red onion
3 candlenuts
Shrimp broth:
1 ounce shrimp head and shell
1 stalk lemongrass, crushed
1 galangal segment, crushing
1 segment of ginger, crushing
5 orange leaves
500 ml of water
Step
4 minutes
Make a shrimp broth by mixing all the broth with water approximately 500 milliliters to boil. Strain the stock, set aside.
Saute the finer spices with tomato slices until fragrant. Put it into the filtered broth. Cook over low heat.
Enter the consecutive slices of lemongrass, tofu, shrimp, squid, fish meatballs ...