First time sign in Indinesia, Dimsum is indeed only possible at a Resturant Restaurant big enough and in large cities only. Normally the price is quite expensive dibanderol for bags of most people of Indonesia. But along with the culinary business development which is quite fast, Batagor, Chicken Dumplings, Shrimp Dumplings, Dumplings, fish or other variations can easily we can price and not as expensive as in the past. But nonetheless distinctive food vendors Japan and Korea is not as much as the seller of the Dumplings and tidam easily found, especially made friends who live in a small town.
250 fish mackerel puree
2 tbsp corn flour
4 tablespoons of sago flour,
finely chopped onion,
"peanuts (sy sdh yg Dah jdi bli/bumbu hodgepodge),
to taste oranges limao
boiled eggs, fried tofu, boiled potatoes, kool
1. combine the flour and the mackerel fish, royco tambhkan, pepper, onion powder, stirring until blended.
2. second insert/fill in knows, kool and the rest form Bulet bulet. Then steamed more than 20 minutes.
3. boil seasoning hodgepodge tambhkan little bit let pedes, chili (love-love)
4. Serve dumplings, truh dipiring then flush with herbs and citrus juice limao.