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Ingredients: Skin: • 1 teaspoon instant yeast • 25 cc warm water • 250 grams wheat flour • 1 ½ tablespoon granulated sugar • ¼ teaspoon salt • 1 egg, lightly beaten • 100 cc coconut milk from ¼ coconut • oil, for frying Filling: • 200 grams tuna fish meat • 1 tablespoon lime or tamarind juice • 3 tablespoon oil, for stir-frying • 1 pandan leaf, finely sliced • 3 fragrant lime ( jeruk purut) leaves, with leaf veins discarded and finely sliced • 25 grams basil leaves, coarsely sliced • 1 cumin leaf, finely sliced • 1 tomato, chopped • 250 cc coconut milk from 1 coconut Ground Spices: • 4 red chillies • 2 candlenuts, dry-fried • 1 teaspoon ginger, chopped • 5 shallots • 2 cloves garlics • ½ teaspoon salt • ½ teaspoon sugar Preparations: • Skin: Dissolve yeast with warm water. Mix flour, sugar, salt and egg. Add yeast liquid and knead while pouring in coconut milk a little at a time until the dough does not stick to the hand. Shape batter into large balls and put into a bowl covered with a damp napkin or a piece of plastic. Leave for 1-2 hours until the dough rises. Form into 14-15 balls. • Filling: brush fish meat with lime or tamarind juice and leave for 10 minutes. Bake or steam until done, then remove the meat. Stir-fry ground spices until fragrant. Add slices of leaves and tomato, stir-fry, then add coconut milk and fish meat, cooking until everything is dry and done. Leave to cool. • Take one part of skin dough, flatten to ½ cm thickness and put in 1 tablespoon of filling. Fold in 2 to form half a circle, press and fold the edges. Put in an oiled tray and leave for 10 minutes. • Deep-fry on medium heat with much oil until golden brown. Drain.
Yasa Boga
