Ingredients:
300 grams of red snapper fillets, mashed
300 grams of shrimp, puree
300 grams of beef, mashed
500 grams grated coconut
5 pieces of lime leaves, thinly sliced
1 teaspoon black pepper, crushed
2 teaspoons salt
3-5 pieces chili pepper, thinly sliced
2 tablespoons brown sugar
Stalk lemongrass, take the white, leave intact, to taste
10 pieces of chili sauce (raw ingredients)
10 pieces of red pepper (seasoning ingredient)
2 tablespoons brown sugar (raw ingredients)
2 cloves garlic (raw ingredients)
4 tablespoons cooking oil (raw ingredients)
12 cm turmeric (raw ingredients)
2.5 cm kencur (raw ingredients)
2 stalks lemongrass, thinly sliced (raw ingredients)
9 cm galangal (raw ingredients)10 hazelnuts (raw ingredients)
HOW TO MAKE:
1. Blend the spice ingredients.
2. Combine snapper with shrimp and stir well.
3. Enter the grated coconut, spices that have been mashed, lime leaves, black pepper, salt, cayenne pepper and brown sugar, toss well.
4. Take approximately 1 tablespoon, then wrap the stems lemongrass. Compact enough.
5. Grilled over charcoal embers until cooked and fragrant.
6. Dip the meat into the hot cooking oil for a while.
7. Serve with Matah sauce
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