Batagor Mi (Fried Noodle and Fish Cake Dumpling)
Ingredients
200 grams egg noodles,boiled, drained, cut into short pieces
250 grams spanish mackerel fillet,mashed
2 scallion, finely sliced
2 cloves garlic,crushed
1/4 teaspoon seasoning
1 1/2 teaspoon salt
1/4 teaspoon white pepper powder
1 teaspoon sugar
2 egg whites
150 ml iced water
125 grams sago starch
25 grams all-purpose flour
cooking oil for frying
sauce ingredients
200 grams peanut,fried
3 cloves garlic,quickly boiled
6 curly red chili peppers,quickly boiled
50 grams brown palm sugar,finely chopped
1 1/4 teaspoons salt
350 ml water
50 ml tamarind juicefrom 1/2 tablespoon of tamarind dissolved in 65 ml water
3 tablespoons sweet soy sauce
complements:
3 limes, halved
3 tablespoons chili sauce
Cooking Steps
- Mix well mashed spanish mackerel, scallion, garlic, seasoning, salt, pepper, and sugar.
- Add egg and iced water. Mix it well.
- Add sago starch and all-purpose flour. Knead it until elastic.
- Form the dough into balls with a spoon. Roll it over egg noodles.
- Heat cooking oil over medium heat. Deep-fry the coated dough until it is crispy and golden browned.
- Sauce: Blend peanuts, garlic, curly red chili pepper, brown sugar, and salt with a blender until smooth. Remove from blender. Pour in water into peanut mixture. Cook it until soft and creamy. Remove from heat. Add tamarind juice. Stir well.
- Serve crispy noodle batagor with peanut sauce and its complements.