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Kokkie Blanda 1 days ago Pa Nang Gung
very taste! Yumm
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Ole 2 years ago
nice website
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asie 3 years ago
:):):):):):):):):):):):):)wooooooow
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asd 3 years ago
nice blog keep it up
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Micheal Jordan 3 years ago
Thanks for the info.
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MrGong 3 years ago
I like indonesian food . thank you for a recipe.
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ME 4 years ago
AWESOME! I Like these
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Josta 5 years ago
Zalig Non!
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Robert 5 years ago
lovely recipe, excellent taste
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Telur Karuang
fish roe porridge

Bahan-bahan:
ingredients:
200 gr white ketan (sticky rice)
100 gr rice flour
2 tbsp suiji and pandan extract
1/2 tsp betel lime juice
1/2 tsp salt
300 gr water

Bahan-bahan saus:
ingredients sauce:
1000 ml santen (coconut milk)
250 gr palmsugar
2 pandan leaves
1 tbsp rice flour
2 tsp water
1 egg

Cara membuat:
preparation/method:
Mix the ketan with the rice flour, the betel lime juice annd the suiji and pandan extract and knead it together with the salt and the water until it forms a homogene dough. Shape from the dough 3 cm long ovals.
Cut the pandan leaves into thine slices and tie it in a knot. Mix the riceflour with the water and beat the egg. Grate the palmsugar. Heat in a pan the santen and add the green ovals. Cook it until the ovals statrs to float. Then mix in the ricewater and the egg. Then serve.
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