PORRIDGE PINDANG

MATERIALS
3 pack SUPER Porridge

MATERIALS Kuah Pindang
100 gr claw, crushed
1000 ml water
2 cm ginger crushed
1 bay leaves
1 stalk lemongrass, crushed white taken
½ tablespoon soy sauce
8 pieces red chili sauce
5 star fruit wuluh round cut 1 cm
2 teaspoons salt
¼ teaspoon pepper powder
½ tablespoon granulated sugar
1 tablespoon tamarind water (1 tsp tamarind, 2 tablespoons water)


GRILL HERBS
6 cloves intact red onion
2 garlic cloves intact
2 large red chillies halved, seeded
2 cm turmeric cut in two parts

HOW TO COOK

1. Boil claw, grilled herbs, ginger, bay leaves, and lemongrass over low heat, until fragrant.
2. Enter the soy sauce, red chili belimbinh wuluh, salt, pepper powder, sugar, and tamarind water. Cook until boiling. And measuring the water to 750 ml.
3. Hot pour mush into SUPER, and seasonings. Mix well. Add soy sauce. Mix well.
4. Serve with chili sauce and complement