INGREDIENTS:<\/b><\/p>\n
– 300g tuna<\/p>\n
– 50ml lemon juice<\/p>\n
– 10g tabasco: 10g<\/p>\n
– 10g 0nions<\/p>\n
– Cilantro: 20g<\/p>\n
– Green apple: 50g<\/p>\n
– Salt and pepper<\/p>\n
** Cinnamon Cake **<\/p>\n
– Pia rice paper: 10 pieces<\/p>\n
– Seaweed: 5 pieces<\/p>\n
– Egg white: 1 fruit<\/p>\n
** Butter Mashed **<\/p>\n
– Butter wax: 500g<\/p>\n
– Onions: 50g<\/p>\n
– Cilantro: 100g<\/p>\n
– Lemon juice: 100ml<\/p>\n
** Decorative materials **<\/p>\n
– Japanese flying fish roe<\/p>\n
– Cilantro flowers<\/p>\n
<\/p>\n
DOING:<\/p>\n
– Crush butter: Put 500g of butter wax in the blender, add<\/p>\n
Next 50g purple onion, 100g cilantro, 100g lemon juice, salt. Blend until mixed<\/p>\n
is completely crushed.<\/p>\n
– Shred the ingredients: tuna, onion, green apple<\/p>\n
and cilantro. Then put in a bowl to mix, including: 300g tuna, 10g onions, 50g<\/p>\n
green apple, 20g cilantro, 50 ml lemon juice, 10g Tabasco, salt and pepper.<\/p>\n
– Making waffle cake: stick 2 pieces of pia rice paper with<\/p>\n
1 piece of seaweed with egg white. Use the baking frame to roll the cake.<\/p>\n
Place the frame in an oil-free fryer at 200 degrees C for 5 minutes.<\/p>\n
– Finished product: Take the cake out of the frame, let the mixture<\/p>\n
Tuna has absorbed the ingredients into the intestine of the cake, pumped the crushed butter on top. Add eggs<\/p>\n
Japanese fish and coriander flowers for decoration.<\/p>\n
<\/p>\n
NOTE \/ TIP:<\/p>\n
– Cinnamon Cake – The process of making this dish must be fast because:<\/p>\n
1. Pia cake kept outside for a long time will easily dry out.<\/p>\n
2. Japanese seaweed (Nori) after contact with eggs will soften very quickly.<\/p>\n