a. 4 pieces of squash (squash)
b. 1 ounce of meat
c. 1 bunch misoa
d. ½ ounce of shrimp
e. 2 chicken eggs
f. 2 tablespoons cooking oil (peanut oil)
Spices:
a. 1 teaspoon of pepper
b. 4/5 cloves garlic
c. 6 pieces of red onion
d. 1 stalk celery
e. 1 tablespoon of salt
f. ½ teaspoon seasoning
How to Make it:
- Wash the meat, boil until soft, cut-Poong like dice.
- Wash shrimp, peeled, cut back. Boil shrimp head and shell
taken hold filtered broth.
- Peel the squash, washed, sliced rounded third knuckles
- Crushed, or Slice garlic
- Slice the onion finely and gorenglah.
- Saute garlic and shrimp, pour 1 ½ cups beef broth and stock
shrimp and bring to a boil.
- Break the eggs one by one entered. Leave until half cooked, new
enter the squash (squash).
- When will be removed, enter misoa and leaves that have been chopped celery
smooth. Stir briefly and remove from heat.
- Serve in a covered casserole, sprinkle with fried shallots.
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