Ingredients:

  • 200g starch (tapioca or corn starch)
  • 200g all-purpose wheat flour
  • 150g fish meat (cod or tilapia)
  • 8 pieces fried tofu, cut into cubes
  • 2 cloves garlic, crushed
  • 1 teaspoon bouillon powder
  • 1/4 teaspoon pepper
  • 2 stalks spring onions, finely sliced
  • 400ml water
  • 1 teaspoon salt
  • Water for boiling
  • 150g fried peanuts
  • 1/2 clove garlic
  • 1 tablespoon brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • 3 lime leaves, thinly sliced
  • Cayenne pepper, to taste
  • Salt, to taste
  • Enough water for consistency
  • Soy sauce, optional
  • 75g cabbage, thinly sliced
  • 75g carrot, shaved

Instructions:

  1. In a large bowl, combine starch and wheat flour; sift well. Stir in sliced spring onions, crushed garlic, and fish meat; mix thoroughly.
  2. In a pot, bring 400ml of water to a boil; add salt, pepper, and bouillon powder.
  3. Gradually add boiling water to the flour mixture while stirring to combine until a dough forms. Add more water as needed for a soft but non-sticky consistency.
  4. Gently knead the dough and divide into small balls or traditional shapes.
  5. Cook the salome by carefully placing them in boiling water; cook until they float (about 3-5 minutes). Remove with a slotted spoon.
  6. Heat oil and fry cooked salome until golden; set aside.
  7. In a blender, combine peanuts, cayenne pepper, and garlic; blend until smooth. Mix in brown sugar, vinegar, sugar, and enough water to desired consistency. Adjust by adding salt and lime leaves; briefly heat until thickened.
  8. Serve the cooked salome topped with peanut sauce, alongside fresh cabbage and carrot strips. Offer soy sauce if desired.