I’m sharing another Indonesian snack today. Yes, we do have lots of snacks in Indonesia.
This is fried bread with spicy fish filling. Yummeeeeeeh.. dip in chili sauce.. Oh my… *drooling*.
FYI, the photos in this post are edited by me. Yup. My very first photos that I edited my self. After a short and quick lesson from husband last night, this morning I finally did it my self. So tell me what you think of these photos
I don’t have anything to say today really. Except that I have new furniture projects now. I’ve been working with my dinning set last week. That’s why i didn’t have time to post anything.
Anyway, this is the recipe. Original is here.
for the bread
- 500g bread flour
- 300ml coconut milk
- 25g caster sugar
- 2 tsp dry yeast
- 1 egg
- a pinch of salt
for the filling
- 3 cans of tuna (450g)
- 1 lemon grass, bruised
- 1 tsp ground ginger
- 3 kaffir lime leaves
- 1 tsp tamarind juice (lemon juice for substitute)
- 1 red onion
- 3 garlic cloves
- 1 big red chili
- 3 bird eye chili
- Place red onion, chillies, and garlic in a blender and blitz until it forms a nice smooth paste.
- In a non stick pan, add 3 tbsp of oil and saute the onion paste until fragrance. Add lemon grass, lime leaves and tamarind paste. Saute for 1 minute.
- Add in the tuna and stir well.
- Keep stirring tuna constantly until it starting to dry a bit. And then stir one in a while until it’s completely dry (this is so the filling can last longer).
- Once ready you can set it aside and make the bread dough.
- For the bread: Place all the ingredients for the bread in food processor or standing mixer. And knead until smooth. Let it rest for 30 minutes.
- Divide the dough and weigh 25g each.
- Flatten the dough and fill with 1 tsp of the filling. Seal the edge properly (you can use fork).
- Fry in hot oil (170°C) until golden brown. You can also bake it in the same temperature for about 8 to 10 minutes.