Hand-beaten fish eggs 1 bag (500g)

Curry block 1 box of 6 pieces (90g)

Coconut juice 1 box (225ml)

Colored pepper (sliced for later use) 1 one red, one yellow and one green pepper.

Onion (sliced for later use) 1/2

Onion (diced) 1/2

A little olive oil

Hong Kong Snacks: The Method of Curry Fish Eggs

Put olive oil into a pot, add chopped onion and stir-fry until the onion is soft.

Pour 400 ml of water into the pot and bring to a boil. Add 6 slices of curry.

When the curry blocks are melted, pour 1 box (225ml) of coconut juice, and when the curry juice is boiled until it becomes thick, put 1 bag to beat fish eggs (500g). Cook until the fish eggs become bigger and float, then turn off the heat.

String curry fish eggs, colored peppers and onions with bamboo sticks in turn. You can mix some ketchup or yellow mustard sauce with curry fish eggs according to your own taste.

skill

Curry itself contains salt, and there is no need to add seasonings such as salt and chicken essence when cooking.