1 tbsp garlic paste (or 7 cloves)
\n1 tsp ginger paste (or 2 cm piece)
\n4 tbsp fresh boneless & skinless fresh lean fish of your choice (I rehydrated dried anchovies & blended them with water)
\n3 tbsp neutral oil of choice
\n1 tbsp sugar
\n1 tbsp fish bouillon
\n1 tsp garlic powder
\n1 tsp onion powder
\n1 tsp salt
\n1\/2 tsp ground white pepper
\n250 g AP flour
\n600 ml cold water<\/p>\n
1. Blend garlic, ginger & fish into a smooth paste.
\n2. Add all ingredients into a large pan & cook on a low flame (stirring continuously with a spatula)
\n3. After 5-7 mins, the dough will start to clump, continue cooking until it forms 1 big lump & can be shaped easily.<\/p>\n
2 eggs (lightly beaten)
\n3 tbsp onion (sliced)
\n3 tbsp scallion (chopped, I used parsley)
\n1\/2 cup coconut cream
\n500 g tapioca flour
\n400-600 ml warm water<\/p>\n
1. When cooked dough has cooled down, transfer to a large dish, add the rest of the ingredients, except water.
\n2. Pour in water little by little until it reaches a pasty consistency (I used around 450 ml) & set aside.
\n3. Bring a large pot of water to a boil & add 1 tbsp of neutral oil.
\n4. Boil shaped dough for 10 mins, drain on kitchen towels to remove excess water & allow them to cool for 15 mins before deep frying in batches till they reach a golden brown colour.
\n5. Serve with sauce of choice.<\/p>\n
300 g of palm sugar
\n500 ml of water
\n5-7 cloves garlic
\n15-20 birds eye chillies
\n1 tsp salt
\n2 tbsp vinegar or tamarind paste<\/p>\n
1. heat 300 g of palm sugar with 500 ml of water, heat on low flame till it’s fully dissolved.
\n2. Strain to remove impurities.
\n3. Blend 5-7 cloves garlic with 15-20 birds eye chillies (depending on spice tolerance).
\n4. Add blended garlic chilli paste into palm sugar mixture.
\n5. Add 1 tsp salt, 2 tbsp vinegar or tamarind paste.
\n6. Heat on low flame for 5-7 mins, stirring continuously, taste to adjust seasoning.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients Cooked Dough 1 tbsp garlic paste (or 7 cloves) 1 tsp ginger paste (or 2 cm piece) 4 tbsp fresh boneless & skinless fresh lean fish of your choice (I rehydrated dried anchovies & blended them with water) 3 tbsp neutral oil of choice 1 tbsp sugar 1 tbsp fish bouillon 1 tsp garlic…<\/span><\/p>\n","protected":false},"author":8,"featured_media":28138,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[16,147,7],"tags":[],"class_list":["post-28125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-egg","category-fish","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28125","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\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=28125"}],"version-history":[{"count":4,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28125\/revisions"}],"predecessor-version":[{"id":28139,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28125\/revisions\/28139"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/28138"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=28125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=28125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=28125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}