Hekeng

Hekeng is one of the specialties of Pontianak. Commonly sold in traditional markets and shops in Pontianak Pontianak typical food vendors. But do not carelessly buy it, because there are some non-kosher and halal. It may be more secure if you make it yourself. Here, there is the recipe. Happy Cooking ...

Each time I visited Pontianak I would never fail to order it .....



material:
1 kg mackerel (which is processed into fish meatball)
2 ounces shrimp
1 ounce crab
2 ounces bacon (can be replaced with other meats)
1 ounce onion
4 seeds onion sonnie (* Garlic is a plant sonny red onions that are harvested when still easy and commonly used as a flavoring broth rawon)
1 ounce bamboo shoots
Arak (* not used are also not what)
Sesame oil
flour Aci
salt
pepper
Oil for frying (* up to want to use what oil)

How to make Hekeng:
Bamboo shoots, onions, sliced ​​onion small laddie. Meat (* pork, chicken, or beef) chopped, cooked shrimp and chopped. Crab meat, fish and take the meatball mixture with meat, shrimp, crab, onions, garlic laddie, new wine and water mixed with sesame oil.
Then stir until smooth and legit. Roll with banana leaves and steamed until cooked. Then lift and rolled again with flour aci input in the egg and insert into new aci flour fried until golden. completed
. Form small balls (about 1 / 2 tsp.) Set aside.
     Skin: Heat the sugar and 150 ml of water until the sugar dissolves to form a liquid 100 ml. Lift. Add suji leaf water, and salt and stir well. Pour the sticky rice flour. Stir well. Steam for 20 minutes in the bowl / heat resistant dish. Lift.
     In hot conditions-heat, beat with a mixer with a plus white butter until the dough becomes dull. Wait until the mixture cool slightly before it is formed.
     Take a little dough, flatten. Give the contents. Spherical shape. Roll into grated coconut.

For 10 servings

posted by : Rizky Andriawan