Laksam and gravy recipe

Laksam .Bahan plate Laksam

200 g rice flour
40 g wheat flour
1 tablespoon flour, starch
Enough salt
550-600 ml water
Oil for melengser

Material Madiun
600 g mackerel, boiled, mashed take fill &
2 liters of milk (and 2 seed oil)
6 cloves shallots, pounded
1 cm ginger, pounded
2-3 g of black powder is
1 piece of tamarind Corrugated
Enough salt

Supplementary Material
15-20 ciii handle dry, soaked
A seed cucumber, finely chopped
10 bars long beans, sliced small
40 g basil leaves, dimayang
30 g leaves kesum, dimayang
200 g bean sprouts, tails removed
3 cm cube of shrimp paste, toasted
3 pieces lime, sliced 4

How to make:

   1. Brewing all dressing ingredients until boiling. Low heat and simmer until syrupy. Pick up and set aside.
   2. To laksam, mix all types of flour with salt water to form a smooth dough.
   3. Lengser brass round of oil. Pour a little batter to form a thin layer. Steam for 3-4 minutes or until cooked.
   4. Lightly oil the surface and roll while still hot. Sliced 1 cm thick when to eat it with a side of gravy.

Good try. :)