Recipe Ingredient
- 10 wet beancurd sheets
- 2 sheets of seaweed
- 1 dry beancurd sheet (fu chook)
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp pepper
- Satay sauce:
- 3 stalks lemongrass
- 1 tsp galangal
- 1 tsp turmeric powder
- 2 tbsp curry paste
- 5 tbsp roasted peanuts, chopped
- 2 tbsp sesame seeds, roasted
- 2 1/2 tsp peanut butter
- 4 tbsp sugar
- 2 tsp salt
- 3 tbsp tamarind juice
- 1 1/2 bowl coconut milk
- 1 tsp monosodium glutamate
- 1 cucumber (for garnishing)
Instructions
- To make the mock mackerel, marinate wet beancurd sheets with salt, sugar and pepper. Place a sheet of seaweed on top of a sheet of dry beancurd.
- Next, place the marinated wet beancurd sheeton top and roll it up. Tie this bundle with a string.
- Steam the beancurd roll and cut into slices. Deep-fry in hot oil until golden brown.
- To prepare the satay sauce, heat oil and stir-fry lemongrass, galangal, turmeric powder and curry paste until fragrant.
- Then add the rest of the ingredients and cook over low heat.
- Pour the satay sauce over the mackerel. Serve with cucumber slices.
