Ingredients:
300 grams of the snapper fillets, cut into pieces
200 grams of silken tofu, diced 2 cm
50 grams of dried Sedap Malam flowers, soak in cold water until fluffy, clean and bind
750 ml of water
2 pieces of broth blocks, crushed
3 cloves garlic
2 leeks, chopped
2 stalks celery, cut into 1 cm
1 stalk lemongrass, crushed
1 teaspoon salt
1 teaspoon chili powder
2 tablespoons lime juice
2 tablespoons fried shallots
Methods:
- Boil water with the broth block, garlic, leeks, celery, lemongrass, salt, chili powder, and Sedap Malam flowers until boiling
- Enter snapper fish and tofu, cook until meat cooked fish, lift
- Serve with a sprinkling of fried shallots
