REMPEYEK KACANG

Long time ago there was a little girl who lived in Indonesia. And everytime her family went to a city called Bandung which was famous with their local snacks, they were always buy this one kind of snack that unfortunately she hated it. She was confused why her dad, mom and siblings like this un-scrumptious-at-all snack. For her, she loves all kind of snacks (and snacking) but not this one.

Now, she is a grown up woman and guess what? She still dislike this snack. Tho she lived in a far away country from Indonesia, she never miss that snack. Until few days ago, when she accidentaly saw a pic of it, she can't stop thinking about it. Out of nowhere, she can smell a good smell of fried key lime leaf from that snack right in her nose!

So, she determined to try to make herself the snack that she hated when she was a kid. After the snack was well fried, and ready to serve, she can't wait to let her husband to try it. Unfortunately, her husband doesn't really like it :(. But, she does! When she fried the snack, the smell of fried key lime leaf and fried food is flowing on the air. Now, she knows and understands why her family are all like it.



Okay.......I tried to become a novelist but I guess I am failed! :). The story is lame huh? Now, let me tell you the real one. Actually, the story above is talking about me :). And "the snack" we are talking about is rempeyek kacang (it is made of rice flour, coconut milk, key lime leaf and peanut). That's true, I recently like rempeyek kacang. When I was a kid, never ever ask me to try it. I don't know why I hate rempeyek kacang so much. But, after these years hate it I am starting to like it now :). The crispy-ness of the rempeyek kacang and the smell of fried key lime leaf are really made me realize that I missed this good snack!

You will have no problem to find it in Indonesia. I guess, almost all cities in Indonesia are selling rempeyek kacang. Some people make it thick and not that crunchy, but some people (including me) make it thin and crunchy. And I loved the one I made, thin batter with a little bit peanut.
I got the recipe from the old old old NOVA magazine (or newspaper? since it doesn't look like a magazine)



Rempeyek Kacang

Ingredients:
150 gr raw peanuts, peeled and panbroiled
200 gr rice flour
450 ml thin coconut milk
2 small eggs, whisk
8 pieces key lime leaves, finely sliced
2 tsps lime stone
Vegetable oil for frying

Spice Paste:
7 cloves garlic
6 candle nuts
3 tsps coriander
2 tsps cutcherry powder
2 tsp salt, or to taste

Preparation:
In a big bowl, combine spice paste, key lime leaves and rice flour. Pour in coconut milk, eggs and lime stone water gradually. Mix it until well combined.
In a small pan, brush the pan with oil. Scoope 1/8 to 1/4 cup batter. Sprinkle it with panbroiled peanuts (the amount of peanuts are as your desire). Pour the batter into the small pan. then move the pan into circular motion until the pan is covered by the batter. Don't worry about the shape, it doesn't need to be perfect). Cover the pan, and let it cook for about 2 minutes or until half cooked. When you didn't see any liquid batter, then it's the time to remove it from the pan and dump it into a prepared bigger pan with hot oil for deep frying. Fry the rempeyek over high heat until golden color and crispy dry.
Remove it from the pan, and let it dry from the oil on a strainer. Let it cool and keep it in a tight lid container. Ready to serve.

FRIED WONTON WITH SWEET AND SOUR SAUCE

Who doesn't know Bakmi Gajah Mada (a franchise noodle restaurant in Indonesia)? I bet everyone who is Indonesian will know it. Bakmi Gajah Mada is a very famous noodle restaurant in Indonesia. You can found them easily in the malls. I remember, when I was a little girl (at 80's), the first and only restaurant of Bakmi Gajah Mada is at Jalan Gajah Mada (Gajah Mada Street). And it explained why they named it Bakmi Gajah Mada, because it is located at Jalan Gajah Mada.

I also remember, my mom and dad liked to bring us, the kids, to eat bakmi Gajah Mada. Besides noodle soups, they also sold the side dishes, such as fried wonton, wonton soup, meatballs soup, etc. For those who doesn't want eat noodle, they also sold rice and veggies or meats.

For me, who is a noodle lover of course I will order chicken noodle soup with beef meatballs *put a little bit of vinegar, hot chilli, and pepper....man....it's heaven!*. Usually, we will order fried wonton with sweet and sour sauce for the appetizer. And let me tell you, their fried wonton is sooooo delicious! The wonton is crispy and the sauce is very good and tangy! Grab one fried wonton then dip it into the sauce.....yummmmm!

So, from all those memories of the good foods and the fun eating out with the whole families inspired me to make my own 'Bakmi Gajah Mada' fried wonton with the sweet and sour sauce *minus the chicken noodles*. And.....the sauce is really good!



My hubby brought some to his work then he shared it with some of his colleagues....and they all like it! :). I am happy, not only because people like my food, but everytime people *especially my hubby's co-workers* gave compliments for my food, it always bring smiles on my hubby's face :). And I know, he proud of me :). That's the most great feeling that paid off all my tired-ness of cooking :).



Now, let's grab one fried wonton and dip it into the sweet and sour sauce........absolutely YUMMMM! :)

Fried Wonton with Sweet and Sour Sauce

Ingredients:
1/2 lb (250 gr) pork butt, minced
3/4 cup minced young bamboo shoot
4 stalks of green onion, chopped
5 cloves garlic, minced
3 cloves shallots, thinly sliced
3 tbsps sesame oil
2 tbsps rice wine
4 tbsps fish sauce
1/2 tsp blackpepper
1/4 cup tapioca starch
1 tbsp olive oil, for frying the shallots
Vegetable oil for deep frying
1 package of wonton wrapper

The Sauce:
1 clove garlic, minced
3 tbsps ketchup
1/2 to 1 tbsp sriracha chilli sauce
150 ml chicken broth
2 tbsps sugar
1-1/2 tbsps rice vinegar

Preparation:
For The Wonton:
In a small pan, fry the shallot with olive oil until fragrant. Set aside.
In a big bowl, combine pork, young bamboo shoot, green onion, garlic, fried shallots with the oil, sesame oil, rice wine, fish sauce, blackpepper, and tapioca starch. Mix it well. At this point, you should taste it by scooping 1 tsp pork mixture and microwave it for 20 seconds. And you can add more spices, as your desire.
Lay 1 sheet of wonton wrapper. Scoope 1 teaspoon of pork mixture in the middle of the wonton wrapper. Then fold the wrapper to form a triangle, then pull each corner down and glue it with water. Do it until all the wrappers are gone.
Fry the wonton into a 350F hot oil until crisp and brown. Drain it from the oil then place it on the paper towel. Keep it in the lock and lock container. Do not cover the wonton when it still hot, because it will make the wonton soggy!
Serve it with the sauce.

For The Sauce:
Combine all the sauce ingredients in a saucepan. Cook it over medium-high heat. Keep stirring until the sauce is thicken.

KOREAN SEASONED FRIED CHICKEN (YANGNYEOM TONGDAK)

I never try this Korean Fried Chicken before, but once I saw the pic of it at CG's blog my mouth just can't stop watering :). Fortunately, I have almost all ingredients except rice syrup or honey.

The preparation didn't take more than an hour, it's a perfect recipe when you don't feel like cooking. Also, the taste is good :). My hubby and I can't stop nibbled it til I need to hide it so we have something to eat for dinner :).



Korean Seasoned Fried Chicken (Nangnyeom Tongdak)
Source: Maangchi via Cooking Gallery

Ingredients:
Fried Chicken:
6 pieces (3 lbs) chicken fillet (you can use chicken wings or whole chicken as well), cut into chunks
1 tablespoon black pepper
1 teaspoon salt
1/2 cup potato starch powder
1/4 cup all-purpose flour
1/4 cup glutinous flour
1 teaspoon baking soda
1 egg
Oil for frying the chicken
Toasted sesame seeds for garnish

Sauce:
6 cloves garlic, minced
1/3 cup ketchup
1/2 cup hot pepper paste (use 1/4 cup if you dislike spicy)
4 tablespoons sugar
1 tablespoon apple vinegar
1 tablespoon olive oil

Preparation:
For The Fried Chicken:
Season the chicken chunks with salt and pepper. Mix well with your hands.
Add all dry ingredients: tapioca flour, glutinous flour, all-purpose flour and baking soda, plus the egg.
Mix everything well. When you notice that it's too dry, add some drops of water, just to make sure that the chicken chunks are well coated.
Fry the chicken over high heat until brown and crisp, about 10 minutes.

For The Sauce and Serving:
Heat olive oil in a pan and add the minced garlic. Stir fry until fragrant for about 30 seconds under medium heat. Add tomato ketchup, hot pepper sauce, sugar and apple vinegar. Cook until thoroughly mix, for about 1 minute. Toss in the fried chicken until well coated. Sprinkle the chicken with toasted sesame seeds. Serve it with lettuce and warm rice.

JALAPENO POPPERS

Most of Americans know and like jalapeno poppers, even those who dislike spicy, they would like jalapeno poppers.

My hubby is the first one who introduce me to this finger food. I who love chilli and spicy of cos am willing to try. And, I needn't think twice to not fall in love with this finger food.

What is jalapeno? Jalapeno is mexican type chilli and spicy. Yep, literally so. But don't worry, it is not as spicy as thai chillis. Then, it named jalapeno poppers, because the chilli is filled with cheese and seasonings. Dip it into flour batter and bread crumbs and deep fry it.

Tho it tasted good, do not eat it too much, besides its kinda spicy if you eat it alot, also, it is high cholesterol because of the cheese and deep frying :).

The preparation is easy and didn't take too long time. But, be careful, you need to wear gloves when you removing the chilli's seeds and membranes. The rests are safe prep :).

For the recipe, I used feta cheese with bacon bits for the filling, and flour-brown beer batter. It is really good...



Jalapeno Poppers

Ingredients:
12 piece jalapeno, seeded
2 slices bacon, bits sliced
1/2 package feta cheese
5 tbsps shredded monterey jack cheese
1 tsp oregano
1/2 tsp tabasco
1/2 tsp Italian Seasoning
1/4 tsp cayenne powder
1/4 tsp black pepper
A dash of garlic salt

For dipping batter:
1/2 cup all-purpose flour
1 cup brown beer (I used Guiness Stout Beer)
1 egg
A pinch of salt and black pepper
Bread Crumbs

Preparation:
Rinse the jalapeno, wipe it with paper towel. Cut lengthwise. Remove the seeds and membranes. Leave the stem.
In a small bowl, combine feta cheese, monterey jack cheese, oregano, Italian seasoning, tabasco, cayenne powder, blackepper and garlic salt. Well mixed.
Fry the bacon until crispy. Transfer the bacon into the cheese mixture, fold it until the bacon spread evenly.
Fill the jalapeno with cheese mixture. Do it until all jalapeno filled with cheese mixture.
For the batter: in a bowl, mix all ingredients except bread crumbs. Put the bread crumbs in a separate bowl or plate.
Coat the jalapeno with beer batter until thorougly coated. Roll it into the bread crumbs. Then fry it in a very hot oil until both sides are brown. Once it browned, transfer the jalapeno onto a flat plate covered with paper towel. Let it rest for 1 or 2 minutes to let the paper towel soaked the oil, and to make it crispy. Serve it.

FAUX 'McD' APPLE HOT POCKETS

My hubby who gave this name to my new recipe. Actually, this recipe was found when I cleaned my refrigerator. I want to use all the ingredients that I had before I go to get our weekly groceries, so when I saw a pack of spring roll's wrapper laid alone in the freezer I told myself that I should use this wrapper before the wrapper getting hard and can not be use anymore. Then, I looked into my kitchen top drawer and there they are 3 apples are sitting nicely. Luckily the weather are super cold now so it made those fruits stay fresh.

This is a very very easy recipe, no fancy ingredients needed to make this faux hot pockets and it didn't take long time to prepare it. So, let's give a try ;)

Apple Hot Pockets

Ingredients:
1/2 package of spring roll's wrapper
3 medium apples, peeled and diced
1 cup of sugar
200 ml water
1 tsp ground cinnamon
2 tbsps tapioca starch solution
1 liter of vegetable oil

Preparation:
Boil water and sugar in a saucepan over high heat until boiling and the sugar is dissolved. Add in apples and cinnamon, stir it well. Turn down the heat into medium heat. Cover the saucepan and keep stir it occasionally.
Once the apples are tender and the sauce are reduce to 1/3, add in tapioca solution. Keep stir it until the sauce are thick.
Cool it down before use.

Finisihing: lay one sheet of spring roll's wrapper on a flat surface. Scoope 1 spoonful apple mixture and put on the wrapper. Wrap it as you wrap spring rolls. Do it again until the wrappers and apple mixtures are finished.

Frying: heat the oil in a big frying pan over high heat. Once the oil is hot, fry the apple pockets until brown and crisp. Serve it immediately.

Also, I made banana hot pockets since we had 'the forgotten' small-fingersize banana ;)



Banana Chocolate Hot Pockets

Ingredients:
1/2 package of spring roll's wrappers
1 cup of semi sweet chocolate chips (or you can use milk chocolate chips)
1 tbsp unsalted butter
12 small-fingersize banana
1 liter vegetable oil

Preparation:
In a bowl, combine chocolate chips and butter. Steam it in the steamer until melted. Stir it until the chocolate are thoroughly melt and shiny.

Finishing: lay one sheet of spring roll's wrapper on a flat surface. Put 1 banana and 1 spoonful chocolate sauce. Wrap it as you wrap spring rolls. Do it again until the wrappers are finished.

Frying: heat the oil in a big frying pan over high heat. Once the oil is hot, fry the banana pockets until brown and crisp. Serve it immediately.

CHICKEN CORDON BLEU WITH HOLLANDAISE SAUCE

Yap, Tamani Kafe at Jakarta is my first place ate cordon bleu. And, their cordon bleu was really good! The things I always remember from Tamani Kafe are chicken cordon bleu, fish 'n chips and they always served the foods on a very big plate with big amount of foods! *but I dunno now. Hopefully nothing change ;)*

Last time, I made fish 'n chips and this time I made chicken cordon bleu based on Ramona Cafe recipe, courtesy Sonja Vanderveen. The only change I made was I reduced the breading measurements because it is too much :).

The taste? No doubt, because it tasted really good! I served it with buttery mix veggies stir fry.



Chicken Cordon Bleu with Hollandaise Sauce

Ingredients:
6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese

Breading:
1-1/2 cups all-purpose flour
1 cup wheat flour
1/2 cup rice flour
2 cups ground bread crumbs (panko or italian bread crumbs are ok)
1/2 tablespoon garlic powder
1/2 tablespoon salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon paprika
1/2 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper

Egg Wash:
4 eggs, well beaten

Hollandaise Sauce:
4 egg yolks
Pinch fine salt
Pinch white pepper
Pinch paprika
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft
Oil, enough for deep-frying

Buttery Mix Veggies:
3 pieces carrot, diced
1 cup frozen green peas, defrost
1 cup frozen corn, deforst
1 piece onion, diced
2 cloves garlic, chopped
1 tbsp butter (or olive oil)
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees F.

Take a piece of chicken and place 2 ounces ham and 1-ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.

For the breading:
Combine all ingredients, mix well, and place on a large platter.

To prepare the Hollandaise sauce:
Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.

Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.

Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken. Serve it with buttery mixed veggies and rice, if desire.

For the buttery mixed veggies:
Stir fry all ingredients until the carrots are tender.

FISH 'n CHIPS with TARTAR SAUCE

It's been long time since I never eat fish n chips, even though I stayed in the states which fish n chips are sold everywhere. So after I am done with the knowledge test for my driving license, I came home and prepared everything while my hubby went to a gun store with his friend.

Alton Brown's fish n chips is my choice this time, and as usual I made a little changes in the recipe. He used brown beer instead of water. You can't taste the beer tho. Also, I made my homemade tartar sauce ;). Overall, it tasted really good!! Do you wanna try? ;)



Fish 'n Chips with Tartar Sauce

Ingredients
For the fries:
1 gallon oil
5 large Russet potatoes
Kosher salt

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips (Belzy - I prefer basa fillet or dori)
Cornstarch, for dredging

For the Tartar Sauce:
5 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoons lemon juice
1/2 teaspoon chopped parsley
1 teaspoon onion, thinly diced
1-1/2 teaspoons sugar (or if you like sweet, you can add more sugar)

Directions:
Preheat the oven to 200`F.

Heat the oil in a big skillet over high heat until it reaches 320 degrees.

Slice the potatoes with the skin on into big chunks. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and oregano. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. (The batter can be made up to 1 hour ahead of time)

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with tartar sauce.

Tartar Sauce: mix all ingredients and stir them well.

YOU TIAO (CRISP CHINESE CRULLER)

The best companion of rice porridge or just eat it with garlic-chilli sauce. In Jakarta, we liked to eat it by dip it in garlic-chilli sauce only, it tasted good! I taught my hubby to eat it with garlic-chilli sauce and he like it :). He said the texture became so soft. Indonesian people called it cakwe.

Actually, lots of asian markets sold you tiao, but it didn't as crunchy as if you buy fresh you tiao, and the you tiao sold at asian market is too oily. Perhaps, the you tiao doesn't fresh anymore.

Honestly, until now I still can't believe that I made you tiao, because when I saw the lady who sold you tiao is frying it, it seemed really hard. But, when I tried make it, it was not that hard.

So, are you dare to try?



You Tiao / Cakwe
Source: Melrose Flowers

Ingredients:
YOU TIAO:
500 gr all-purpose flour
400 cc water
1 tbsp baking powder
2 tsps baking soda
1-1/2 tsps salt
Vegetable oil for frying

GARLIC-CHILLI SAUCE:
6 cloves garlic, pasted
2 tbsps sambal oelek (or you can use 3 pieces red chilli, pasted)
2 tbsps vinegar
1 tbsp sugar
1/2 tsp salt
100 cc warm water

Directions:
For the you tiao:
In a big bowl, combine baking powder, baking soda and salt. Pour in water and stir it until free of lumps. Add in flour and stir it well. Let it rest 15 to 20 minutes. The dough's texture is little bit wet and sticky at this point.

Take the dough from the edge and fold it to the center of the dough, let it rest for 15 to 20 minutes. Repeat it until 3 or 4 times until the dough smooth and elastic.

Flip the dough over and brush it with oil. Let it rest for 1 hour.

Remove the dough into plastic wrap which is greased with oil. Form it into long square. Let it rest for 4 hours. If you make more than 500 gr, you should divide it and wrap it based on 500 gr only.

On a floured surface, using your hands, pull the dough slowly. The dough will be formed into very long square (length: 25 cm; width: 6 cm). Sprinkle it with flour.
Cut the dough into 1 cm width. Stack 2 pieces dough and press dough (middle length area) with a skewer. Then, pull it into 20 cm length. Dump it in a very hot oil and deep fry it until swell and brown on both sides. Serve it with rice porridge or garlic-chilli sauce.

OR, you can see this link for the steps of making you tiao.

For the garlic-chilli sauce:
Mix all ingredients, stir well.

FISH KATSU BALL

My first plan was making kushikatsu, but then in the middle of chopping the fish, there was a little tiny thinking accross into my mind that 'hey, why don't I make something different?'

And........voila.....I introduced my new recipe that I named Fish Katsu Ball. Why did it name so? Fish....because the main ingredient is fish. Katsu.....because it is deep fried and covered with bread crumbs just like chicken katsu except the ball shape. Ball.....because the shape is round like a ball :).

Do you wanna try?....

Fish Katsu Ball

Ingredients:
1 lb fish fillet (I used pangasius fish), grind
3 cloves garlic, chopped
2 stalks spring onion, thinly sliced
5 tbsps all-purpose flour
2 egg whites
2 tbsps fish sauce
Salt and pepper, to taste
150 gr bread crumbs (I used Panko bread crumbs)
150 ml oil

Directions:
Mix ground fish, garlic, flour, spring onion, and egg whites, season with fish sauce, salt and pepper, to taste. (the fish batter is little bit wet, so you need 2 spoons to shape it into ball form)
In a frying pan, heat the oil over medium high heat. Once the oil is hot, reduce the heat into medium heat.
Using 2 tablespoons, form the fish batter into small ball form. Dump the fish ball into the bread crumbs, make sure the balls fully covered by the bread crumbs.
Fry it until cooked and golden brown. Serve it with chilli sauce.

PISANG MOLEN (INDONESIAN BANANA FRITTERS)

Who doesn't know pisang molen? I bet 100% of Indonesian people know this fried snack which is made of banana wrapped in flour dough. Usually, we bought it from a vendor so called 'abang gorengan' (or frying man?).

In Jakarta, there are plenty of 'abang gorengan' who sold all kind of fried foods, such as pisang goreng (or fried banana), bakwan goreng (vegie fritters), tahu goreng (fried tofu), singkong/ubi goreng (fried cassava/yam), and pisang molen.
The way of making the pisang molen's wrapper is really unique. You just cut the dough into strips (of course after you roll it), then wind it around the banana. Mostly we used small bananas rather than a normal size banana. But, some people (including me) are using the normal size banana then cut it into 3. From my experience, using small bananas are alot easier on the winding.

My hubby like it so much until he kept coming back to the kitchen when I am still frying it :).



Also, I want to submit it to Masbar Edisi Juli 2010.




Pisang Molen
Source: AGs Food

Ingredients:
375 gr all-purpose flour
75 gr sugar powder
150 gr butter/margarine
150 cc water
2/3 tsp salt
1 tsp vanilla powder
14 pieces small banana (Belzy -- I used del monte), peeled

Directions:
In a big bowl, combine flour, sugar, salt and fanilla powder, mix well. Knead in butter. Pour water gradually while continuously kneading the dough.
Remove dough into a clean surface work. Roll the dough with rolling pin into 6 to 10mm thickness. Cut it into strips 1-inch wide. Then, winding each dough strips onto banana.
In a pan, deep fry the banana over medium high heat until golden brown. Serve it warm with a cup of hot tea...yummm..

TOFU NUGGET

It was really simple and easy to make, also, it is good for your snack-of-the-day :). My hubby liked it so much. At his first bite, he asked me what is that, then when I told him that is tofu, he is surprised, cos it didn't taste like tofu at all. And, his further comment is, "Oh man, it is so good!".

So, come on girls, lets make this for your home :)

Tofu Nugget

Ingredients:

100 gr chinese tofu

1 piece of bread, soak it in the water and squeeze it.

3 tbsps of ground beef

50 gr of spinach, boil, drain and chop it.

50 gr of carrot, diced

25 gr of grated cheddar cheese

1 tsp of ground garlic

1/2 tsp of ground nutmeg

1/2 tsp of ground coriander

1 tsp of ground cumin

1/2 tsp of salt

1/2 tsp of sugar

1/2 tsp of ground blackpepper

Vegetable oil

For coating:

3 tbsps of plain flour

1 egg

75 gr of panko bread flour

Directions:

Wipe the tofu with paper towel, and mashed it with fork in a big bowl. Mix it with mashed bread, ground beef, spinach, carrot, egg, garlic, nutmeg, coriander, cumin, salt, sugar, pepper and cheese. Mix it well.

Grease an 8-inch square pan with oil, cover it with parchment paper (give 15 cm extras paper on the length). Arrange the tofu mixture into the pan, and steam it for 20 minutes. Set aside, let it cool before you cut it.

Cut the tofu into triangle form (or any other shape). Coat it with plain flour, then egg and the last, coat it with panko bread flour. Repeat it until all tofus are coated with panko bread flour.

Deep fry the tofu until golden brown. Serve it with chilli sauce. Enjoy!