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based on your type of business.



Stuffing Material

  • Fresh ground mackerel 500.0 g
  • Siamese pumpkin, grated and squeezed dry 125.0 g
  • Ice Water 250.0 g
  • Salt 12.0 g
  • Granulated Sugar 8.0 g
  • white peppercorns 2.0 g
  • Knorr Chicken Powder 1kg 5.0 g
  • MSG 4.0 g
  • Medium shallots 20.0 g
  • Eggs 2.0 pc
  • Spring Onion, sliced 30.0 g
  • Sago Flour 180.0 g
  • Flour 70.0 g

Kribo Ingredients

  • Onion, sliced 400.0 g
  • Carrots, sliced 400.0 g
  • chickpeas, sliced 400.0 g
  • White Tofu 30.0 pc

Peanut sauce

This dish brings the distinctive taste of Indonesia, with the tenderness of chayote mixed with fat, then topped with peanut sauce. It creates a spectacular experience for customers in your restaurant.



  1. Stuffing Material

    • Make one Garam, gula pasir, merica putih, Knorr Chicken Powder, dan MSG, add cold water to taste mix thoroughly, set aside
    • Stir the mackerel grind with the remaining cold water until evenly distributed, then add the mixture of ingredients B. Stir again until thickened
    • Add the onion, leek and egg. Mix well again
    • Add the sago and flour then stir lightly. After that, mix the filling of the kribo ingredients, mix well and then rest the dough for 15 minutes in a chiller
    • Print the dough into tofu, then fry in oil at 120 degrees until it floats and browns. Remove drain. The second step is to heat the oil to a temperature of 170 degrees Celsius, then fry the tagor for a moment until browned. Then remove and drain
    • For peanut sauce, cook garlic and curly red chili Add other ingredients, slowly cook until cooked and thickened
  2. Kribo Ingredients

  3. Peanut sauce