October, 04th 2023
Vegan Papeda Ikan Kuah Kuning
Tue, 26 October 2021
  • Servings 4 Servings
  • Time 45 Minutes
  • Difficulty Beginner
  •  Print


  • 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


  • 6 Asian Shallots
  • 5 Garlics
  • 4cm Turmeric
  • 3 Curly Red Chilies
  • 2cm Ginger
  • 1/2 Lime Juice


  • 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!