a rice bowl of tang-yuan - - glutinous rice flour mixed with water, make into paste, season with salt and pepper, roll into small ball and press it to form flat round shape, ideal size - - thumb size.

1 table spoon of chop garlic
1 table spoon of chop small onion
1 table spoon of coking oil
2 table spoons of dried shrimp (amount depends on individual needs)
2-3 table spoon of sambal belacan

cook the tang-yuan, place it in the cold water.

heat the oil in the wok, add the dried shrimp, garlic, onion, fry till brown and fragrant, then add the sambal belacan, drain the tang-yuan, add into the belacan mixed, quick fry, and serve hot.