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Ингредиенты
- Â Â For water dough
- 200 gm plain flour
- 100 gm high protein flour
- 1/2 tsp salt
- 2 Tbsp. shortening
- 190 ml water
- 1 Tbsp. lime juice
- Â Â For oil dough
- 100 gm plain flour
- 50 gm high protein flour
- 125 gm shortening
- 250 gm canned sardine
- 1 x Bombay onion - slice finely
- 1 Tbsp. lime juice
- 1/4 tsp pepper
- 1/2 tsp ikan bilis stock granules
- 1Â 1/2 Tbsp. chilli sauce
Инструкции
- PUT sifted flours and salt in a mixing bowl. Add in shortening and mix well. Pour in water and add in the lime juice. Mix well to create a soft dough. Knead well till smooth. Cover dough with a clean tea towel. Leave aside for 30 min.
- To make oil dough:PUT the sifted flours in a mixing bowl. Blend in shortening to create a soft dough. Divide into 14 equal pcs and set aside.
- Roll out the water dough into a long sausage. Cut into 14 equal pcs and flatten each into a circle. Put a piece of oil dough inside it and wrap up. Flatten the piece and roll out on a lightly-floured surface into a long rectangular shape.
- Roll up like a Swiss roll. Then roll out flat again. Roll up Swiss roll-style for the second time. Cut into halves. Place the cut side up and use a rolling pin to flatten into a circle.
- Place a Tbsp. of filling in the centre. Roll out the other half and place it over the portion with the filling. Press the sides firmly down.
- Use a 7 1/2 cm fluted cutter to cut out the pastry. Lift the pastry carefully, press the edges neatly together and healthy pinch decorative pleats to seal in the filling. Deep-fry the puffs in a wok over medium heat till golden.
- To make filling:REMOVE bones from sardine. Pour away the tomato sauce and mash the fish lightly. Add in lime juice, pepper, chilli sauce, ikan bilis stock granules and onions. Mix well. Fry the ingredients in a wok over medium heat (without adding oil) till mix turns dry. Dish out and put aside.
