20 lbs of small dumpling skin
\n4 pcs Tofu, cut into triangles & dredge a little in the middle
\n350 gr Mackerel fillet, puree
\n3 spring onions, finely sliced
\n3 cloves Garlic, thinly sliced
\n1\/4 tsp Pepper powder
\n1 tsp Salt
\n1 tsp Mushroom Broth powder
\n2 tsp sugar
\n2 pcs Egg White
\n100 gr sago flour
\n15 gr medium protein flour
\n150 ml Ice water<\/p>\n
100 gr Peanuts, fried & puree
\n2 pcs Garlic, fry briefly
\n5 pcs curly red chili
\n2 pcs cayenne pepper \/ according to taste
\n2 lbs lime leaves
\nSalt, pepper powder & sugar to taste
\n500 ml Water<\/p>\n
Lemons, halved 2
\nFried Shallots for sprinkling
\nRawit Sambal
\nSweet Soy Sauce (if you like)
\nHow to make :
\n1. Peanut Sauce: mix ground peanuts, garlic, curly chilies, cayenne pepper & water, blender until the spices are smooth evenly.
\n2. Pour the seasoning in Teflon, add lime leaves, cook until boiling, thickens & the oil comes out
\n3. Add salt, sugar & ground pepper, mix well. Taste correction, lift
\n4. In the chopper, add the mackerel, garlic, scallions, pepper, salt and sugar. Blend until smooth
\n5. Add egg whites and ice water. Blend again until smooth
\n6. add sago flour & flour, blend again until smooth. Adjust the taste by frying a little dough.
\n7. Divide the dough into 2 parts, one part is stuffed into the tofu and the rest into the dumpling skin.
\n8. Heat the steamer, steam the tofu and dumplings for 30 minutes. Lift & chill
\n9. Heat cooking oil, fry tofu and dumplings until cooked over medium heat. Lift & drain
\nServing: Cut the tofu and fried dumplings in a serving plate. Drizzle with peanut sauce, sprinkle with fried shallots. Add lime juice & sweet soy sauce, serve with chili sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
ingredients 20 lbs of small dumpling skin 4 pcs Tofu, cut into triangles & dredge a little in the middle 350 gr Mackerel fillet, puree 3 spring onions, finely sliced 3 cloves Garlic, thinly sliced 1\/4 tsp Pepper powder 1 tsp Salt 1 tsp Mushroom Broth powder 2 tsp sugar 2 pcs Egg White 100…<\/span><\/p>\n","protected":false},"author":2,"featured_media":1522,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,63],"tags":[],"class_list":["post-1521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-tofu"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=1521"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1521\/revisions"}],"predecessor-version":[{"id":1524,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1521\/revisions\/1524"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/1522"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=1521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=1521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=1521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}