MALAYSIA
1.
Add salt to fish and minced till fine.
SCHOOL :
2.
Add ice cubes, water and sago flour to fish and knead to a soft
dough.
3.
Floured your hands with sago flour and divide fish dough onto
several balls, Roll each balls into a 1 or 2 feet long sausage like
shape about the size of a hotdog thickness.
4.
Drop into boiling water and wait till it float to the surface of
the water
Scoop out and drain well. Cool.
5.
6.
Slice in diagonal or just cut 1 inch length and deep fry in oil on
medium heat till golden brown for about 10 mins.
7.
Drain on kitchen towel and serve hot with chilly sauce.
SM SAINS TENGKU
MUHAMMAD FARIS
PETRA
Deep fry when you need to eat , because its taste
better when serve hot. When it cool it will become
chewy. The remain of the dough which has been
poached , keep in freezer till needed
13
SYABRINA NURIN REFEI
Starter