Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, sup bebola ikan. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Cara-Cara Membuat Sup Bebola Ikan Chinese Style :) ❤ Bahan-bahan ❤ - Minyak Masak - Halia - Air - Bebola Ikan - Tauhu Goreng - Stok Ayam Pekat - Serbuk Lada. Cara: Layukan bawang dan ikan bilis, Mendidihkan air dan masukkan ikan. bebola ikan, sila rujuk pada Tuitorial Video. Видео SUP BEBOLA IKAN (HOMEMADE) DAHLIA'S KITCHEN канала Dahlia's Kitchen Sg. Bebola ikan biasanya dijadikan makanan gandingan dengan mee sup, mee bakso dan lain-lain.
Sup bebola ikan is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Sup bebola ikan is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have sup bebola ikan using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sup bebola ikan:
- Get Bebola ikan
- Get Cendawan
- Take Bawang merah dan putih
- Make ready Cili api utk rs pedas
- Take Salad
- Take Daun sup
- Take Suhoon
Tuang air secukupnya dan masukkan udang. Kalori bebola ikan dan saranan aktiviti untuk membakar kalori selepas makan fish ball atau bebola ikan. Suriani Jsd Resepi ringkas sup bebola daging♥♥. Sagu mata ikan santan n gula merah.
Steps to make Sup bebola ikan:
- Didih air dlm periuk
- Masuk kan bawang merah dan putih dan cili yg di hiris
- Masuk kan cendawan, bebola ikan, salad, dan suhoon.
- Bubuh cukup rasa tanpa Garam.
Bebola ayam ni bolehlah dihidang untuk menu-menu pilihan contohnya sup, bakso Simple tapi sedap! Boleh buat stok bebola ayam homemade frozen di rumah. Tak payah beli yang. "Budak-budak ni suka betul makan bebola ayam tu. Kalau sekali goreng atau buat sup, kejap je licin. Tapi asyik makan bebola frozen tu je tak elok pulak kan.
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