
Recipes
Vegan Papeda Ikan Kuah Kuning
Tue, 26 October 2021
- Servings 4 Servings
- Time 45 Minutes
- Difficulty Beginner
Ingredients:
- 100gr Sago Flour
- 300ml Water
- 900ml Boiling Water
- 1 Lime
- 1 Lemongrass
- A Handful of Thai Basil
- Water for Broth
- 1 Sheet Nori
- 1 Sheet Rice Paper
- 1 Crushed Garlic
- 120gr (or 3 small) Firm Tofus
- 75-100gr Any Mushroom
- 3,5 Cups Water for Broth
- 2 Tbsp All-Purpose Flour (Optional)
- 2 Tbsp Tapioca Flour
- Salt and Pepper
Steps:
- 6 Asian Shallots
- 5 Garlics
- 4cm Turmeric
- 3 Curly Red Chilies
- 2cm Ginger
- 1/2 Lime Juice
Steps:
- First, to make the sago. Combine sago flour with room-temperature water. Then mix it in slowly and gently to the boiling water.
- Continue stirring until thick and translucent (it takes about 30 minutes).
- Next, to make the broth. Sauté the blended seasoning paste until fragrant and cooked.
- Pour in the water then add salt, pepper, and lime to taste.
- Finally add a sheet of nori to add the fishy taste. Continue simmer for 20-30 minutes, lid on.
- Next, to make the vegan ‘fish’. Sauté the mushroom of choice until slightly browned and charred.
- Then add in garlic and continue sauté until the garlic is charred.
- Then into a food processor, add in tofus, sautéed mushroom, garlic, and salt. Add in tapioca flour and all-purpose flour (optional).
- Blitz into a fine dough. Then take it out of the food processor, add in crumbs of nori and mix it in.
- Prepare a softened rice paper, then layer it with a sheet of nori.
- Spoon in the mushroom mixture like you would make a spring roll.
- Tuck the paper in and roll it out (not too tightly because it will expand).
- Shallow fry this ‘fish’ spring roll until the skin is nice and crispy.
- Then take it out and let it sit to cool down before cutting it.
- Cut the roll diagonally (resembling small fish cutlets).
- Then cover the white sides with corn starch. Then shallow fry until golden brown.
- Once cooked, take it out and assemble along with the sago and yellow broth.
- Finally serve with some Thai basil, enjoy!