BURGO - PALEMBANG

ingredients:
150 g of rice flour
30 g starch
1 / 4 tsp salt
150 ml boiling water
250 ml of water

Sauce ingredients:
150 g of fish cork
250 ml coconut milk from 1 / 4 coconut
2 bay leaves
1 stalk lemongrass, crushed
50 ml of water
salt to taste
a little oil for frying and greasing pan
fried onion to taste

Spices:
3 grains of red onion
3 cloves garlic
1 tsp coriander
1 cm turmeric
1 cm ginger
1 cm galangal
1 whole nutmeg

How to make:
1. Steamed fish, lift and shredded-shredded. Set aside.
2. Burgo: Mix rice flour, wheat starch, and salt. Stir well. Pour boiling water and stir well. Add water and stir well. Heat omelet pan, rub with a little oil. Pour twotablespoons of vegetable mixture, make the omelette. Heat until cooked. Lift androll, cut into pieces and set aside. Repeat until dough runs out.
3. Sauce: Heat oil, saute ground spices, lemon grass and bay leaves until fragrant.Pour the water, enter the fish. Add coconut milk and salt, and cook, stirring untilboiling, remove from heat.
4. Set Burgo on a serving plate, pour the sauce and its contents. Sprinkle with friedshallots. Serve.