Tuna Batagor
Tuna Batagor Ingredients
- 250 g Tuna (net weight) 65 g Tapioca flour
- 3 tablespoons ice water (ice cubes are allowed to melt)
- 1 egg white
- 3 cloves of garlic, puree
- Sugar 1/2 tsp
- 1/2 tsp pepper powder
- Salt to taste
- 1 spring onion, finely sliced
- 12 pieces of dumpling skin
- 4 pieces of white tofu.
Peanut Sauce
- 100 g peanuts
- 3 cloves of garlic
- 50 grams of large red chili (without filling)
- 1 tbsp cooking oil
- 30 g palm sugar
- 3 pieces of lime leaves to taste Salt
- Water 250-300 ml (according to taste, the level of thickness of the sauce)
- Fried peanuts with chili, garlic and lime leaves.
- Blend peanuts, chilies and garlic with 200 ml of water. Set aside the lime leaves
- Then put the sauce and lime leaves into the pan, add water according to taste, okay?
- Add salt and oil. Cook until the oil comes out.
- Lift and serve
Complementary
- Sweet soy sauce
- Lime
- Chilli sauce
How to Make Tuna Batagor
- Puree the fish, prepare a bowl, enter the mashed fish, ice water, egg whites, tapioca flour, garlic, sugar, salt, pepper.
- Stir and knead until smooth. Add sliced spring onions, mix well again
- Take one white tofu, cut into a triangle shape, scrape the contents of the tofu and give 1 tablespoon of the stuffing. Take one dumpling skin, give 1 tablespoon of dough, shape according to taste. Do it until all the batter is used
- Fry until cooked
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