Chef Kani Style Ambuyat

Chef Kani Style Ambuyat


2 cups of Sago | 3 cups water (for boil) | “Wasabi-O” Wasabi Red | “Wasabi-O” Wasabi Sauce | Water for soak sago | Fried mackerel


1. Soak sago in water about 15 minute, pour water and set aside.

2. Pour sago (No.1) in boiled water and stir well for sago until cooked and sticky, set aside.

3. Serve sago with turmeric fish, spinach fried with crispy Crab Stick, “Wasabi-O” Wasabi Red, “Wasabi-O” Wasabi Sauce, fried mackerel and sambal balachan

Ingredient of Turmeric fish

250 g of sea bass cut into pieces | 8 pieces of shred shallot | 2 teaspoons of shred fresh turmeric | 2 teaspoons of shred ginger | 3 pieces of shred red chilli | 2 pieces of lemon grass | 1 ? teaspoons of salt | 2 tablespoons of tamarind juice | ? cup of water | 1 tablespoon of vegetable oil

Direction of Turmeric fish

1. Grind shallot, turmeric, ginger, red chilli, and lemon grass to mix well

2. Heat a pan put vegetable oil and then add sea bass, Fried until cooked. Put ingredient no.1, stir well, Add water and season with salt, tamarind juice and stir until the mixture is cooked and dry, Set aside.

Ingredient of Spinach fried with crispy Crab Stick

170 g of spinach cut into piece | ? cup of Crab Stick ( Shredded and fried) | 3 pieces of shallot slightly crushed | 4 cloves of garlic 4 slightly crushed | 1 teaspoon of shrimp paste | ? cup of water | 1 ? teaspoon of salt | 1 tablespoon of vegetable oil

Direction of Spinach fried with crispy Crab Stick

1. Heat a pan put vegetable oil and stir fried shallot, garlic, add salt, shrimp paste and water

2. Add spinach and stir well and set aside. Topping with fried Crab Stick

Ingredient of Sambal balachan

5 pieces of red chille | 1 tablespoon of shrimp paste | 1 teaspoon of sugar | 1 teaspoon of lime juice 1/8 teaspoon of salt

Direction of Sambal balachan

1. Pound red chille, shrimp paste and then add sugar, lime juice, salt. stir well and set aside

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