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Amungsa, Land over the cloud A village near the biggest copper mining site, indigenous of Papuan Tribe who very modest and up hold nature's wisdom

Passport & Plate - Sea Food Cap Cay

Indonesia | Sunday, February 16, 2014 | 5 photos

1 piece of carrot, cut into oblique.
2 sheets of Cabbage, cut large
Corn (baby corn) 5 pieces oblique cut.
2 stalk of green onion cut into oblique.
5 pieces fish balls sides 2.
6 pieces Shrimp backs sides
1 piece cut squid box and create streaks.

3 cloves of crushed garlic.
Soy sauce 2 table spoons
1 table spoon oyster sauce
salt, pepper, sugar to taste.
300 cc water
1 table spoon corn starch to thicken.


How to prepare this recipe
Saute garlic until yellowish, enter the shrimp and squid stir until it changes color.
Enter the fishballs, cabbage, carrots, corn, and all the spices give water, cover the pan for 3-4 minutes, stirring until all cooked and Thicken with corn starch water.


The story behind this recipe
actually this recipe is from Chinese heritage, but very usual in some places/ towns in Indonesia, especially Chinese descent (from my father's family)

This is the first recipe taught by my teacher at elementary school, easily to made but taste great and healthy and I love sea food.

About sarimusdar

me and Amungme women, spending evening with making

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