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Kekian Telapia

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

Ingredients:

Regal Springs Indonesia Tilapia Fillet: 200 g
Garlic: 3 cloves
Onion: 15 g
Spring onion: 20 g
Chicken egg: 1
Sago flour: 50 g
Salt: 1 tsp
White pepper powder: 1 tsp
Sugar: 3 tsp
Powdered broth: 2 tsp
Ngohiong powder: 1 tsp
Shallot oil: 3 tbsp
Sesame oil: 3 tbsp
Fish sauce: 2 tbsp
Chopped carrots: 25 g
Tofu skin: Sufficiently

Sauce ingredients:

Shallot oil: 2 tbsp
Sesame oil: 3 tbsp
Chopped garlic: 3 cloves
Tomato sauce: 150 g
Chili sauce: 50 g
Dried chili: 2 tsp
Fish sauce: 3 tbsp
Black pepper: 1 tsp
Granulated sugar: 1 tbsp
Palm sugar: 1 tbsp
Powdered stock: 1 tsp
Water: 350 ml

Instructions

How to make:

Prepare a food processor, puree the Kekian ingredients except carrots and tofu skin.
Place the dough in a container, then add the chopped carrots. Mix well.
Prepare the tofu skin, add some of the Kekian Tilapia dough. Roll and seal.
Do the same steps for the second portion of Kekian.
Heat the steamer, steam the Kekian for 10 minutes. Remove and let cool.
Cut the Kekian Tilapia into pieces, then fry until golden brown. Remove.
Prepare a pan, add the sauce ingredients. Stir until well mixed.
Cook the sauce over low heat until the sauce thickens. Turn off the heat.

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