Korean Spicy Lemonilo Noodle Fish Roll X Lemonilo Chicken Curry Noodle Soup

Material A

• 125gr minced mackerel
• 75ml Coconut Milk
• 35gr Sago Farmer
• Tofu Skin
• 1/2 tsp sugar
• 1/2 tsp mushroom stock
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg
• Bread flour to taste

Material B

• 1 pack of Korean Spicy Lemonilo Noodles @lemonilo
• 30gr Shrimp
• 1/2 of a Bombay
• Butter for frying

Material C

• 1 pack of Chicken Curry Noodle Soup @lemonilo
• 1 tbsp tamarind water
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp mushroom stock
• Puree:
• 5 red onions
• 1 tsp shrimp paste
• 2 large red chilies

How to make

• 1. Blend together the meat, coconut milk, sugar, salt, mushroom broth, pepper and sago, put in a triangular bag
• 2. Spray the dough on the tofu skin, smooth it out
• 3. Sauté the onions until fragrant, add the prawns, add the spices in the Korean Spicy Lemonilo Noodles, mix well
• 4. Cook the Korean Spicy Lemonilo Noodles until cooked, put the noodles into the Bombay stir fry, mix well
• 5. Arrange the noodles on top of the dough, cover again with the tofu skin, spray again with the remaining dough, flatten
• 6. Saute the ground spices until fragrant, add the spices and tamarind water, mix well
• 7. Boil the Lemonilo Chicken Curry Noodles, remove and add to the stir fry, mix well
• 8. Arrange the noodles again on top of the dough, roll it up, then steam it (15 minutes)
• 9. Once cooked, coat with egg and roll in breadcrumbs
• 10. Fry again until evenly yellow

Location:

Share :