Ingredients:
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)
Method :
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 sheet on 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.