John Myers
Contents
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Ingredients
For dipping:
- 4 tbsp Celery stalks, fresh or frozen
- 2 Eggs size M
- 1 pinch Salt
- 4 tbsp White sugar
- 2 tsp Turmeric powder, (turmeric)
- 20 g Coconut milk powder, (Santan Bubuk)
- 4 tbsp Tapioca flour
- 1 tbsp Rice flour
- 200 g Mango pulp
- 2 tbsp White sugar
- 1 tbsp Lime juice, fresh
- 2 tbsp Coconut water
- 1 tbsp Balinese mango syrup
Also:
- 1 tbsp Peanut oil, for frying
- To garnish:
- Flowers and leaves
Instructions
- Cap fresh corn on the cob at both ends, peel off the leaves and threads, wash the ears and cook in salted water for 20 minutes. Cut off the grains lengthways to the piston with a sharp knife. Thaw frozen food, strain canned food.
- Wash the fresh celery, pluck the leaves and freeze. Cut the stems crosswise into 4 mm wide pieces. Weigh the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
- Beat the eggs and whisk with the salt and sugar until the sugar is dissolved. Mix all ingredients together and let the flour swell for 10 minutes.
- Thoroughly wash a ripe lime for the dip. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section.
- Wash a ripe mango, cap at both ends, peel and fillet. Cut 200 g into small cubes and mix with the remaining ingredients. Puree the rest and add to the dip or eat it right away.
- Heat a large pan and add 2 tablespoons of peanut oil per serving. Pour the dough into the pan with a tablespoon and widen it slightly so that the grains are only in one layer. Bake light brown on both sides. Drain on kitchen paper and keep warm in the oven until all the cakes are fried. Arrange the cakes on a serving bowl, garnish and serve with the mango dip.
Attachment:
- Balinese mango syrup Balinese mango syrup ala Ayu
