Material :

• 400 grams of potatoes, wash
• Medium flour protein 2 tbsp
• 200 ml of liquid milk
• 2 tbsp margarine
• Chicken egg 1 egg
• 2 egg yolks
• Carrots 1 piece, cut 0.5 cm flower shape
• Piterseli enough
• Saucer sauce bangkok to taste

  Material contents :

• 1 tbsp
• Garlic 3 cloves, chopped
• Medium flour protein 1 tbsp
• Broth / milk milk 100 ml
• Shrimp small size 100 grams, chopped
• Crab meat 50 grams
• Fish fillet of 100 gram mackerel
• Squid 1 tail, peel clean, diced small
• Red chilli 2 pieces, seeded, cut into small boxes
• pepper powder 1 tsp

How to make :

1. Steam the potatoes until cooked, lift and peel. Puree while warm. Set aside.
2. Content:
   Heat margarine, saute garlic until fragrant. Enter the flour, cook until cooked. Pour the broth / liquid milk, cook until boiling. Add other ingredients, cook until cooked and thick. Lift and set aside.
3. Heat margarine until melted. Enter the flour, liquid milk and eggs, stirring until blended.
4. Add the potatoes, stir until blended and can be formed. Lift and chill.
5. Put the dough of the contents in a heat-resistant dish up to 2/3 high on the plate.
6. Flatten the potato dough until the cup is almost full.
7. Apply the surface of the dough with egg yolk, decorate the top with piterseli and carrots.
8. Bake the dough in an oven temperature of 180 0C until cooked for 30 minutes. Remove and serve warm with chili sauce.