Pare Kambu is a bitter melon filled with grated coconut fish. This bitter taste of kambu will not taste bitter because the contents of pare have been replaced with fish and crushed coconut along with spices that have been simultaneously poked. Barikut ingredients and spices in making this bamboo pare and how to make it.
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Ingredients
600 grams of tuna
½ grains of old coconut, grated
Cooking oil for sauteing
2 egg yolks, shake
750 grams of pariah fruit
2 egg whites, for spread
5 pieces of red chili, sliced iris
5 pieces of green chili, sliced iris
800 ml of thin coconut milk
10 fruit starfruit, split 2
200 ml thick coconut milk, from 1 coconut
ara Cooking
Steamed fish, take the meat, crushed, set aside. Roasted coconut to yellow and dry. Lift, set aside. Heat 1 tbsp cooking oil, saute the finely ground spices I to fragrant, remove. Mix with roasted coconut, gerus to exit the oil. Mix with the creamed fish, enter the egg yolks. Stir well, set aside.
Cut the pariah fruit across, 3-4 cm thick. Boil until half cooked, remove. Dispose of seeds until pariah hollow in the middle. Rub on the inside with egg whites. Fill with fish dough until full and solid. Leave ± 2 tablespoons of fish dough..
Heat 2 tbsp oil, stir-fry the second spice until fragrant. Enter the sliced chilli and thin coconut milk, bring to a boil. Enter the pariah content, cook until cooked, enter the remaining fish dough, starfruit vegetables, thick coconut milk, coconut milk-buckwheat. After boiling, remove.
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