Bebola Sinkong Keju (Recipe demo Halal 2010)

HI FRIENDS AND VIEWERS, HERE ARE THE RECIPE FOR THE BEBOLA SINKONG KEJU THAT I DEMO DURING THE HALAL 2010 AT CHANGI EXPO LAST WK THURS 18/3

BEBOLA SINKONG KEJU

ING : A

1KG TAPIOCA CLEAN CUT SMALL PCS AND BOIL AND MASHED

250 GM PRAWNS DESHELL AND CHOP
1 NO ONIONS SHREDDED
2 STALKS CURRY LEAVES
1 TBLSP CHICKEN GRANULES
A LITTLE SALT
2 TBLSP FISH CURRY POWDER
2 NOS. EGG
200 GM BREAD CRUMBS
OIL FOR DEEP FRYING

GROUNDED ING

3 NO. GARLIC
1 INCH GINGER
GRIND ABOVE INTO PASTE

200 GM GRATED CEDDAR CHEESE FOR FILLINGS

METHODS:

1. HEAT WOK ADD A LIITLE OIL FRY THE SHREDDED ONION AND CURRY LEAVES, ADD IN
GROUNDED ING FRY UNTIL FRAGRANTS AND ADD IN THE FISH CURRY POWDER MIX WELL.
2. ADD IN PRAWNS AND CHICKEN STOCK, MIX WELL AND LEAVE TO COOK ABOUT 5 MINS.
3. ADD IN THE CURRY MIXTURE TO THE MACHED TAPIOCA AND MIX WELL.
4. PREPARE, THE EGGS AND BREAD CRUMBS, FORM TAPIOCA LIKE A BALL ADD CHEESE IN THE
CENTRE, DIP IN THE EGG AND ROLL IN THE BREAD CRUMBS REPEAT PROCESURE UNTIL
FINISH.
5. HEAT OIL, MAKE SURE THE OIL IS HOY ENOUGH AND FRY THE BALLS UNTIL GOLDEN BROWN
READY TO BE SERVE.

NOTE: WHEN FRYING MAKE SURE THE OIL IS HOT ENOUGH, OR ELSE THE BALLS WILL EASILY BREAK AND DO NOT STIR THEM, MAKE SURE ITS BROWN THEN TURN.