Batagor sauce

MATERIALS:

• 250 g mackerel fish meat, puree
• 50 g (3 tbsp) corn starch
• 50 ml water
• 1 teaspoon salt
• 1 tsp pepper powder
• 6 pieces out of white bandung, cut diagonally 2 parts
• Oil for frying
• 12 pieces beef meatballs, ready to use
• 12 pieces of flattened beef meatballs, ready to use
• 1 leek, thinly sliced
• Red chili sauce

Mayonnaise:

• 250 g chicken bone
• 1 1 / 2 L water
• 3 cloves garlic
• 2 cm ginger, crushed
• 1 teaspoon salt
• 1 tsp pepper powder
• 1 tsp angsiu
• 1 tbsp fish sauce

HOW TO MAKE:

1. Mix meat mackerel fish, sago flour, water, salt, and pepper. Mix well.
2. Take 1 tablespoon of dough, stick in the cut out. Press slightly to adhere.
3. Fry in hot oil until cooked and browned, remove and drain.
4. Mayonnaise: Boil chicken bones, water, garlic, and ginger until chicken broth is formed. Add salt, pepper powder, angsiu, and fish sauce and stir well.
5. Enter the meatballs, mix well. Cook until meatballs cooked, remove from heat.
6. Insert 2 pieces of fried Batagor into serving bowl, pour sauce and meatballs. Sprinkle with scallions, served with red chili sauce.