Well, this time it is not necessary to a restaurant if you want to eat ifumi.
Make your own Ifumi recipe sharing a full Flush is more efficient and a lot.
Certainly so Favorites at home.
Duration: 40 Minutes
Servings: 3 servings
Ingredients:
3 packets of dried noodles are ready-made ifumi
1 piece of onion, sliced thick long
2 cloves garlic, roughly chopped
1 piece chicken thigh fillets, cut into pieces
100 grams of peeled shrimp, reserving the back tail kerat
5 pieces of beef meatballs, sliced
150 grams pokcoy, cut the ends
1 carrot, sliced oblique
1/2 small cauliflower pieces of fruit perkuntum
2 tablespoons oyster sauce
1/2 teaspoon salt
1/8 teaspoon pepper powder
1/2 teaspoons granulated sugar
600 ml water
2 tablespoons of sago flour, arutkan in 2 tablespoons water
1 egg, beaten off
2 leeks, cut angle
1 teaspoon sesame oil
1 teaspoon angciu
2 tablespoons cooking oil for sautéing
How To Make A Full Flush Ifumi:
Saute onion and garlic until fragrant. Stir in chicken, shrimp, and meatballs. Stir-fry until it changes color.
Enter the pokcoy, carrots, and cauliflower. Saute until wilted. Add the oyster sauce, salt, pepper powder, and sugar. Mix well.
Pour the water. Cook until boiling. Enter the Sago starch solution. Cook until thick. Add the eggs. Stir until the stringy. Stir in scallions, sesame oil, and angciu. Mix well.
Flush with sauce ifumi along with sayurannya.