filled birds nests
300 gr taro
2 small metal sieves
50 gr pork, shredded of shrimp
5 shitake mushrooms
4 water chestnuts
50 gr chick peas / kidney beans
1 1/2 tbsp cashew nuts
2 tbsp kecap asin (light soy sauce)
1 tbsp rice wine
1 tbsp oil
Grate the taro first. Heat in pan the oil and dip the sieves in it. Then add a handful of taro in one sieve and press it with the second one into an
bowl shape so it forms the birds nests. Bake the shape in the oil until the taro is cooked and golden brown.
Cut the shitake and the champignons into pieces and crush the cashew nuts. Heat in a wok the oil and fry the ingredients for the filling for 2
minutes and divide it over the birds nests.