Material:
300 gr fish of mackerel fish, puree
100 gr sago flour
1 large chicken egg
3 cloves of garlic, puree
2 sprigs of onion
1 tsp salt
¼ tsp sugar
¼ tsp pepper powder
15 skin dumplings
5 pieces of white tofu
Sambal Peanut Material:
200 gr nuts fried peanuts, puree
3 cloves of garlic
3 large red peppers
5 red chili peppers
250 ml of water
100 ml of coconut milk
½ tsp salt
¼ brown sugar spheres
Soy sauce
Lime
Cucumber
How to make:
Mix fish meat, sago, garlic, egg, pepper, sugar and salt, also sliced leek. Stir well.
Prepare the skin of dumplings, fill with ½ tbsp stuffing, valve all the ends of dumpling skin until the stuffing is closed.
Cut the diagonal tofu white, then dredge the middle, fill with the dough stuffing until full, solid.
Fried baso tahu and dumplings that have been filled, fried with hot oil and low heat until cooked.
Serve with peanut sauce, sweet soy sauce, lime and cucumber slices.
How To Make Chili Sauce:
Puree garlic and chili. Then saute with a small flame until fragrant.
Enter the peanut, water and coconut milk, then mix well.
Add brown sugar and salt, leave to mature and meletup2. Correction of flavors.
Sambal ready to serve.
Note:
300 gr of mackerel meat from 3 medium mackerel fish. Then split the middle, and dredged the flesh, discard the skin, head and thigh. Then puree the meat with a food processor or with a small blender. No water.
After the dough stuffing is ready, good fried a little, then diicip for flavor correction, if less salty can be added with salt. After ok, just loaded into tofu or dumplings.
