NUSARAYA

Material:

* 500 gr tengiri mashed fish meat
* 100 gr sago flour
* Water 1 tsp ginger
* 1 / 2 tsp pepper powder
* 1 / 2 tsp fine sugar
* 1 teaspoon sesame oil if desired
* 1 tablespoon Ebi in pairs and soaked (for easy software)
* Salt to taste.

How to Make:

* Mix all ingredients, mix well and dull, stick to tofu and boiled eggs make up the rest to taste.
* Steam Shaomai in the steamer until cooked, add the cabbage, if using a rolled-up and pare (can be filled with dumplings)

Peanut sauce:

* 250 gr fried Peanut
* 3 cloves garlic fried
* 4 red chilies seeded fried
* 1 tablespoon sugar sand
* 1 / 2 teaspoon salt
* 400 ml boiled water
* Sweet soy sauce and lemon to taste limo.
* Blend all ingredients until smooth except soy sauce and orange limo.

How to serve:

* Take Shaomai who has matured from the steamer (the condition is still hot), cut sesui tastes.
* Flush Shaomai with peanut sauce, sweet soy sauce and berries lime limo (orange peel can be inserted into the dumplings, to smell more fragrant).
* Siomay also ready to serve.