Saturday, 11 August 2012


150gm rice flour
100gm corn flour
850 ml coconut milk
2 tbsp coriander
2 tbsp cumin seeds
2 tbsp fennel seeds
Salt to taste
Oil for deep fry

1. Fry coriander, fennel and cumin seeds without oil. Remove and the blend until fine
2. Combine corn and plain flour with salt and coconut milk. Add the spices and stirs
3. Heat oil in a wok, and then by using the Tempeyek mould, scoop the mixture and add the peanuts
and anchovies.
4. Deep fry until brown. Keep in the airtight container, serve as a snack

1 comment:

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