1. SOUP
Egg 6 pcs
Ground meat 200 gr
Garlic chopped 60 gr
Kulit pangsit 12 lembar
Salt, pepper 10 gr
Oil
2. GARNITURE
Jamur kuping, julienne 100 gr
Carrot, julienne 200 gr
Leek julienne 150 gr
Red chili 100 gr
3. FOR STOCK
Chicken stock 2 lt
Ginger 200 gr
Lemon grass 150 gr
Lemon roat 100 gr
Salt, pepper
METHOD for filling :
1. Boiled egg, saute the grund meat with a little bit of oil add with chopped of garlic seasoning with salt, pepper add dice of egg white (cooked), cover with pangsit skin and fried in deep fat fryer.
2. Blanch all of julienne vegetable.
3. Served the boiled egg fried of stuffing/stuffed pangsit, with the julienne vegetable in the soup plate. Pure the stock.
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