Tahu Isi (Indonesian Stuffed Tofu)

Tahu Isi (Indonesian Stuffed Tofu)

Hello! How are you going?

Yes, it’s been a hot minute since I last posted anything.

Two years, a wedding, two cafes and a coffee roastery later, here I am! And I'm in my 12th year working for the same accounting firm!

Now that things have sort of settled down and I can breathe a little better, I thought I should start recording recipe videos again.

So today's recipe is Tahu Isi (Indonesian Stuffed Tofu), which is a popular street food snack. It's tofu puffs filled with minced chicken and veggies, then battered and deep fried. Because i make these for my dear family and friends, i added chopped prawns in the filling as well. I also am generous when filling the tofu :) Tahu isi is normally eaten with cabe rawit or bird'es eye chillies. Nom!

My four-year old niece loooooooooves tahu isi. The batter will get super crispy again when you air fry them. Miss O would devour these in minutes, without the chillies of course :)

Please note that i made three batches of the recipe below in the video.

Ingredients:

- Fried Tofu Puffs 200 gr - about 9-10 puffs
- Oil for deep frying

Fillings:
- 65 gr or 1 Small Size Carrot, coarsely grated
- 70 gr Cabbage, finely shredded
- 18 gr or 1 Medium Stalk Spring Onion, finely chopped
- 55 gr Bean Sprouts
- 30 gr Prawns, finely chopped
- 110 gr Minced Chicken
- 45 gr or approx. 2 Eschallots, finely chopped
- 8 gr or 1/2 Tbsp Oyster Sauce
- 12 gr or 2 Tbsp Fish Sauce
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1/4 Tbsp white sugar
- 1 Tbsp Oil

Ground Spice (Bumbu Putih)*:
Please note you will need 3/4 of the ground spice for the filling and the remaining 1/4 for the batter
- 18 gr or approx. 3 Medium Cloves Garlic
- 60 gr or approx. 3 Medium Eschallots
- 10 gr or approx. 3 Candle Nuts
- 1 Tbsp Oil

* I make a big batch of these and keep it in the fridge, which makes it easier when i need to cook anything. It gives an extra oomph of flavour to my dishes.


Batter:
- 30 gr Plain Flour
- 25 gr Corn Flour
- 25 gr Rice Flour
- 65 gr Egg White
- 1 gr or 1/2 tsp Turmeric Powder
- 2 gr or 1/2 tsp Baking Powder
- 1/2 tsp White Pepper
- 95 gr Cold Water

Methods:

1. Grind the spices in the food processor. In a heated pan, add 1 tablespoon of oil and add the ground spice. Stir fry until browned and fragrant.
2. To make the filling, in a heated pan over medium-high heat, add 1 tablespoon of oil and the finely chopped eschallots, and stir fry for about 2 minutes until fragrant. Add the spring onion and stir to combine. Then add 3/4 of the ground spices from step one and stir fry for another 30 seconds. Add the minced chicken and keep stirring to break up the lumps. When the chicken has changed colour, add the chopped prawns and cook until the prawns start to change colour. Add the cabbage and cook for 1 minute. Add the carrots and cook for another minute. Add bean sprouts and cook fro 30 seconds. Then add the oyster sauce, fish sauce, pepper, sugar. Mix well to combine. Taste and adjust for seasoning. Turn off the heat and let the filling cool.
3. In the meantime, prepare the tofu puffs. Cut a slit into each tofu puff and scoop out the centre. Mix the tofu excess into the filling.
4. Using your clean hands, stuff each tofu puff with the fillings and set aside.
5. Prepare your batter by mixing all of the ingredients and the remaining ground spice from step one. Mix until there are no lumps in the batter.
6. Heat up your oil to 170C. Dip each stuffed tofu into the batter and deep fry in batches for about 4 mins on each side or until golden brown and crispy. Drain on paper towel and serve with cabe rawit or bird's eye chillies.

Bakcang (Sticky Rice Dumpling)

I remember as a kid watching my Grandma made a huge bunch of these for Dragon Boat festival every year.  It was all very fascinating and looked almost too impossible to do!  The smell of bamboo leaves instantly reminds me of her <3

Please note that this will make around 15-18 dumplings.  However this will depend on how big/small you make yours.

Ingredients:

• 50 Bamboo Leaves, soaked in cold water overnight

*Note: i always soak extra just in case the leaves tear when wrapping

• Cooking String

Rice:

• 1 kg sticky rice, rinsed & soaked in cold water overnight
• 1 Tbsp Cooking Oil
• 50 gr Eschallots, finely chopped
• 15 gr Garlic, finely chopped
• 1/2 Tbsp Salt
• 1 Tbsp Fish Sauce
• 1/2 tsp White Pepper
• 3 Tbsp Kecap Manis (Indonesian sweet soy sauce)
• 2 Tbsp Sesame Oil

Filling:

• 12 dried shiitake mushrooms, soaked in cold water overnight
• 3 tbsp dried shrimp, soaked in cold water overnight

*Note: reserve the mushroom & dried shrimp soaking water

• 4 links Lap Cheong (Chinese sausages)
• 3 Tbsp Cooking Oil
• 2 Tbsp Sesame Oil
• 85 gr Eschallots, finely chopped
• 20 gr Garlic
• 700 gr Minced Pork
• 2 Tbsp Soy Sauce
• 6 Tbsp Kecap Manis
• 2 Tbsp Shaoxing Wine
• 1 tsp Salt
• 2 Tbsp Sugar
• 1/2 tsp White Pepper
• 30 gr Spring Onion, finely chopped
• 4 Tbsp crispy eschallots (store-bought)

Methods:

Bamboo leaves

1. Wipe the soaked bamboo leaves with damp paper towel.  Do this very thoroughly on both sides of the leaves to make sure leaves are clean. 
2. Snip off the woody end of each leaf.  This will make wrapping easier.

String

1. Please refer to the video tutorial - 3:41

Filling

1. Thinly slice rehydrated shiitake mushrooms. Roughly chop the rehydrated shrimp.  Reserve the soaking water for cooking. Set these aside.
2. Slice lap cheong into rounds.  Pan fry without oil. Set aside.
3. In a heated pan, add 1 tablespoon of cooking oil and eschallots.  Stir fry until fragrant.  Then add garlic and stir fry until fragrant.
4. Add in the rehydrated shrimp, shiitake mushroom and lap cheong.  Stir fry for 3 minutes and push it to one side of the pan.
5. Add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil on the other side of the pan. Add in the minced pork, break it up and stir fry until no longer pink.  Mix it all up with the mushroom, shrimp and lap cheong.
6. Season with 7 tablespoons of the mushroom and shrimp soaking water, soy sauce, kecap manis, shaoxing wine, salt, sugar and white pepper.  Mix well then turn off the heat.
7. Add in the chopped spring onion, the remaining 1 tablespoon of sesame oil and crispy eschallots.  Mix it well and set aside.

Rice

1. Drain soaked water. Set aside.
2. In a heated pan, add 1 tablespoon of oil, eschallots and garlic.  Stir fry until fragrant.
3. Add the rice, salt, fish sauce, pepper, kecap manis.  Mix well and stir fry for 20 minutes.  Make sure to keep stirring to prevent the rice from catching on the bottom of your pan.
4. Turn off the heat and drizzle in the sesame oil.  Mix well and set aside.

Wrapping

1. Please refer to the video tutorial - 5:04

Boiling

1. Please refer to the video tutorial - 8:03

Pandan Chiffon Cake

Pandan chiffon cake is a childhood favourite of both mine and my other half's.

I remember having this as a breakfast in the morning or as after-school afternoon snack.  The texture is so soft and fluffy, it is also not too sweet.

I have been wanting to try baking one of these, and now i finally can!  I bought myself a chiffon cake tin in during my trip to Kuala Lumpur back in February.  I wish i'd bought the tin in different sizes. But anyway, that's in my shopping list for my next trip to KL.  :)

So here is the recipe for my pandan chiffon cake!

https://youtu.be/LwSSMN3_Aog

Pandan Chiffon Cake

I use a 20-cm ungreased chiffon cake tin with removable base

Ingredients

Yolk Batter:

• 6 egg yolks
• 25 gr caster sugar
• 120 gr self-raising cake flour (or 120 gr plain cake flour and 6 gr baking powder)
• 120 ml coconut cream
• 2.5 Tbsp pandan juice (see below how to make pandan juice)
• 2 drops pandan paste
• 3.5 Tbsp vegetable oil
• 2 gr salt

Egg Whites Meringue:

• 6 egg whites 
• 65 gr caster sugar
• 1/2 tsp cream of tartar

Pandan Juice:

• 4 fresh pandan leaves or 6 frozen ones
• 50 ml water

Methods:

To make pandan juice

1. Chop pandan leaves roughly and process in a food processor with the water until finely chopped.
2. Squeeze the finely chopped leaves over a fine mesh strainer.
3. You will only need 2.5 tablespoon of pandan juice for this recipe.  I usually store the remaining juice in the fridge. They will last up to 1 week.

To make the cake

1. Preheat oven to 170C (fan forced) and place the rack on the bottom of the oven.
2. Mix the coconut cream, pandan juice, pandan paste, oil and salt in a measuring jug. Set aside.
3. Sift cake flour (and baking powder if using) into a bowl. Set aside.
4. Using an electric handheld mixer, beat egg yolks and sugar in a big bowl until pale and creamy or until it has become three times in volume, scrapping the sides of the bowl every once in a while.
5. Pour in the coconut cream mixture and beat well.
6. Add the sifted flour and beat well. Set aside.
7. Degrease the bowl and whisk attachment of your standing mixer using a paper towel dipped in vinegar.  This will ensure the egg whites will whip up beautifully to a nice meringue.
8. Pour in the egg whites to your bowl of standing mixer and start beating the egg whites at speed 4 for 45 seconds until big bubbles form.
9. Add the cream of tartar, crank up the mixer to speed 6 and keep beating for one minute.
10. Still at speed 6, gradually add the sugar and keep beating for another minute until stiff peak.  Do not forget to scrap the sides of the bowl. 
11. Using a rubber spatula, fold the egg white meringue into the yolk batter in thirds.  Ensure to fold it in gently.
12. Tap the bowl firmly 2-3 times on the bench to get rid off the big air bubbles in the batter.
13. Place the ungreased 20cm chiffon cake tin on a baking sheet. Pour the batter into the cake tin, pouring against one side of the cake tin. This will ensure to get rid of more big air bubbles in the batter.  Bang the pan twice on the bench. 
14. Run a pair of chopsticks through the batter a few times and smooth out the top with a rubber spatula.
15. Bake on the lowest rack in a preheated oven for a total 45-50 minutes.  At the 20 minute mark, turn off the fan and continue to bake until a skewer inserted in the middle of the cake comes out clean.
16. Immediately turn the cake tin upside down and let cool completely.  I use a funnel to elevate the cake.
17. To remove the cake from the tin, use a small offset spatula to go around the sides and bottom of the tin.  Also use a wooden skewer to go around the middle of the tin.  Ensure to press both the spatula and skewer firmly against the tin, this will give you a nice looking cake.

Tempe Orek (Indonesian Style Tempeh in Sweet Spicy Soy Sauce)

Tempe or tempeh originated from Indonesia.

It is made out of soy beans, which are fermented and shaped into firm 'cakes' or blocks.

This traditional Indonesian food has become more and more popular worldwide because it is rich in protein and it makes for awesome vegetarian dishes.

One of these vegetarian dishes is Tempe Orek.  Tempe Orek is usually one of the condiments you get when you have Nasi Kuning (Indonesian Yellow/Turmeric Rice) or Nasi Uduk (Indonesian coconut rice).  But you can certainly enjoy this dish with some hot steamed white rice and fried shallots.

To make tempe orek, you will need to first cut up the tempeh blocks into bite-size sticks. These sticks are then deep fried, which improves their flavour and texture.  Deep fried tempeh become nutty and crispy.  Deep frying also ensures that the sticks won't break as easily when tossed in the sweet, spicy, almost-caramelised soy sauce.  So yummy!

Ingredients:

• 500 gr tempeh
• 100 gr shallots, minced
• 20 gr garlic, minced
• 35 gr palm sugar, shaved
• 2 bay leaves
• 1 stalk lemon grass, bashed and chopped into three
• 3 red chilies, chopped
• 3/4 tsp galangal powder
• 5 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tsp salt
• 1/2 cup water
• 4 cups of vegetable oil for deep frying

Tamarind Paste:

• 10 gr tamarind (seedless)
• 20 gr hot water

Method:

1. Prepare the tamarind paste by mixing the ingredients and leave it aside until the tamarind is dissolved.  If you are not using seedless tamarind, make sure you strain the paste first and get rid of all the seeds before adding it to the dish.
2. Cut up the tempeh blocks into bite-size sticks.  Heat up the oil in a pan on medium heat and deep fry the tempeh sticks in two batches until golden brown.  Drain on paper towel.
3. Leave 2 tbsp of oil in the pan and stir fry the shallots, garlic, bay leaves and lemon grass until fragrant on medium heat.
4. Add the palm sugar and mix well until dissolved. 
5. Add the kecap manis and stir for 2 minutes. Ensure to keep stirring to avoid burning.
6. Add in the deep fried tempeh sticks and stir well.  Ensure the sticks are all coated in sauce.  
7. Add in the water and give it a good toss. Then add in the tamarind paste, salt, chilli and the galangal powder.  Stir well for another 5 minutes.
8. Turn off the heat and it's ready!

https://youtu.be/T5RivXqHzFI

Nasi Kuning (Indonesian Yellow/Turmeric Rice)

Nasi kuning literally translates to 'yellow rice'.

This dish originated from the Java island in Indonesia.

The rice is cooked in coconut milk and a variety of spices and aromatics.  And one of the spices used is turmeric, which is what gives this rice dish its beautiful yellow colour!

You would normally find nasi kuning served in a cone shape along with a large selection of side dishes in special events, such as birthday parties and opening ceremonies, as it symbolises good fortune and wealth.

To make nasi kuning, you would traditionally soak the uncooked rice in all of the spices overnight! You would then cook it in a big pot until the rice fully absorbs all of the coconut milk and water.

But today, I am going to show you how to make this in my trustee rice cooker!  This will only take 15 to 20 minutes.  So much less time and effort but still maximum flavour!

You are going to need:

• 2 Kaffir Lime Leaves
• 2 Bay Leaves
• 1 Stalk of Lemongrass (white part only, bashed and cut into thirds)
• 50 gr Coconut Cream Powder
• 2 tsp Turmeric Powder 
• 1 tsp Galangal Powder
• 1 tsp of Salt
• 650 gr Uncooked White Rice
• 1,080 gr Cold Water

Method:

1. Wash the rice, drain well and place it into your rice cooker insert.
2. Add the water, coconut cream powder, turmeric, galangal and give it a thorough mix.
3. Then add your salt, kaffir lime leaves, bay leaves and lemon grass.  Give it a good final mix.
4. Cook it in the rice cooker.
5. Once cooked, leave the rice cooker on and do not open the lid for 5 minutes.  This will ensure all of the liquid gets absorbed by the rice.
6. After 5 minutes, open the lid and fluff up the rice.  
7. Serve the rice along with other side dishes.

https://youtu.be/zh9EPWVaPBA

Succulents and Cactus Terrarium

These terrariums are so pretty and will definitely brighten up any room.  They will also make a nice centre piece too on the dining or coffee table.

I've often spotted them in weekend markets here in Sydney, as they are becoming a trend in recent years, but they cost a fortune! Since there are literally hundreds of tutorials on Pinterest and YouTube, I wanted to make my own.

Off I went to the craft and party supplies shops near work!  Bought my round glass bowl and got my pebbles.  I just needed to find some nice plants.

I've always gone to Bunnings to get my gardening supplies but the cactus and/or succulents that they have all look pretty much the same.  You want a nice variety and some colour for your terrariums.   I want those nice ones like they use in the tutorials (most of which by the way are by the Americans).

I had also seen little pots of cactus and succulents sold in the market, but they would cost me $12 for one tiny succulent!  I had of course thought of ordering them online, but after looking at how much it would cost me for the postage, I decided this terrarium project will need to be on hold for now.

Fast forward a few months to last weekend, lo and behold.. I found some beautiful cactus and succulents! Yes!!

My brother-in-law and I share the same passion (or as my sister would put it: 'unhealthy obsession') for cooking and gardening.  I was showing him these gardening videos on YouTube and said to him that I want to start planting blueberries since it is now Spring.  Then I went on how I've never been able to find it anywhere but I know some place that might have it.  He was so inspired by the gardening videos that I made him watch and right there and then he declared that he would start his own balcony garden! Anyway, long story short, this place of hope (for my blueberries dreams) was Flower Power!  So came Saturday, off we went to Flower Power!

We love Flower Power!  And no, I am not being endorsed.

The moment we got there, we just got so excited seeing all these glorious plants!  All these flowers, fruit trees, herbs and of course, succulents! and cactus! A variety of them!! Yes!

Here are the plants that I got:

Cactus and Succulents

The labels attached to the containers do not say what varieties they are.  They might have said what each of these are at the shop, but I was too psyched and too busy running around like a fat kid in a candy shop to notice.

Blueberry

I decided to create my very first terrariums this morning before I went for work.  I woke up 30 minutes earlier and the fact that I managed to do two terrariums and still be at work early shows how simple it is to do!   I did not get to take pictures of each of the steps though.  But I am planning on doing another one for a gift.  When I have the chance to pick up more plants sometimes soon, I will definitely be taking more pictures and perhaps do a tutorial video on it too.

Cactus and Succulents Terrarium

I suppose the hardest thing about this project is deciding on the design.  I didn't really have any specific design in my head yet when I bought my plants and even when I started doing it.  I just sort of improvised as I went.  I would start with the shorter plants first, then some of the pebbles and worked my way around the bowl with the taller plants, changing things around if I didn't like the look of it.  I was happy with the end result.

Cactus and Succulents Terrarium

The other thing that is quite difficult to do, especially if your terrarium bowl is on the smaller side, is adding more soil without getting them all over your succulents.  Then trying to clean it off the plants with your fingers but ended up breaking one of the leaves.  I didn't have one with me, but it would be very handy to have a small brush to clean the surface of your pebbles and plants.

Cactus and Succulents Terrarium

These terrariums are very low maintenance, which is always a bonus!  If you are keeping them in a spot with lots of sun lights, you will need to water them probably once a week.  But if you are keeping them indoors with not much sunlight, you can get away with watering only once every fortnight.  Note that this will depend on the varieties you get and always make sure to read the labels attached to the containers.  Mine says that they love direct sunlight and need to be watered once a week.

Cactus and Succulents Terrarium

There are a lot of tutorials out there that say you need to put a layer of pebbles and rocks on bottom of your glass bowl before dumping in the soil to allow for extra drainage.  However, the video tutorials from Garden Answers on YouTube say that you do not want to do that, as this will cause the water to pool on the bottom of the bowl and cause the roots to rot.  Adding pebbles on the bottom of the bowl also means that you are decreasing the depth of your soil, which equals less space for your plants to develop their roots.  This makes sense so I decided to leave the bottom layer of pebbles out!

I will be giving you updates in a few weeks time on how our terrariums are going!

To make these terrarium, you will need:

• Glass Containers - size and shape of your choice
• Potting mix for Cactus
• Succulents and Cactus plants
• Decorative Pebbles
• Coloured Sands (optional)
• Small teaspoon
• Small brush

Here is how:

1. Wash your glass containers and pebbles with warm soapy water and dry.
2. Pour your cactus potting mix into the soil. Pack lightly to firm down the soil.  This makes it easier to keep soil off your pebbles and plants.
3. Take your plants out of their original plastic containers and separate into individual plant. Clean the soil off the roots and trim the roots to about 1 cm, you can use the scissors to do the trimming.
4. Using the other end of you spoon, poke a hole in the soil in the glass container, and plant your succulents and cactus.  I started with the shorter succulents first, then work my way around the bowl with the taller ones.  I then add the pebbles to fill the empty spaces around the container. You can use coloured sands too if you wish.
5. Using your brush, clean soil off the surface your plants and pebbles if any.
6. Using your teaspoon, water the plants.  The teaspoon makes it easier to direct the water to the specific spots, making sure you water the roots without disturbing the soil and getting it all over your plants and pebbles.
7. If you are keeping them in a spot with lots of sun lights, water them once a week.  If you are keeping them indoors with not much sunlight, you can get away with watering only once every fortnight.  Note that this will depend on the varieties you get and always make sure to read the labels attached to the containers.  You want to make sure that all of the water has been absorbed and that the soil is dry before you water them next. 
8. You might also need to keep trimming your plants if they get too big for your containers.

Bakso Bakwan Malang

This dish originated from the city town of Malang, hence the name.  

And what makes this dish different from other meatball-vermicelli soups (bakso bihun) is the variety of toppings that you get with it - the stuffed tofu, dim sums and fried wontons.  So good!

I personally have never been to Malang, but lucky for me, it is widely available in Jakarta.  You will find street food vendors pushing their carts around the neighbourhood or parked on the side of busy roads.

Sadly though, it is not that easy to find this in Sydney. 

So when i was craving for this a few weeks ago, i just had to make it!

Traditionally, you would make the beef balls from scratch.  But since there are many good brands available here, i just went and bought mine from the store.

Yes, it did take some time to make this but it is definitely worth it!

Bakso Bakwan Malang

Ingredients:

Beef Stock

• 750 gr beef bones
• 4 litres water
• 15 beef balls
• 16 garlic cloves, bashed
• 4 eschallots, finely chopped
• 5 tsp salt
• 2 tsp pepper
• 3 tbsp fish sauce (optional)
• 2 tbsp soy sauce (optional)

Meat Filling

• 400 gr chicken mince
• 8 garlic cloves, finely chopped
• 4 spring onions, finely chopped
• 3 tbsp corn starch
• 1.5 tsp salt
• 1/2 tbsp sugar
• 1/2 tsp pepper

Chilli Sauce

• 2 big red chillies
• 3 garlic cloves
• 10 birds eye chillies
• 1/2 tsp salt
• 1 cup water

Toppings

• Fried firm tofu, cut into 12 triangles
• 40 wonton skins
• 500 gr rice vermicelli
• Oil for deep frying
• 2 spring onion, finely chopped
• Kecap manis, to taste
• Fried eschallots

Methods:

Make your stock:

1. Trim excess fat off your beef bone.
2. Soak in boiling hot water for 15 minutes.  Then rinse under cold running water and set aside.
3. In a big pot, sautee your garlic and eschallot until fragrant on medium high heat.
4. Add in your beef bone and brown it on all sides.
5. Add in your water and your seasoning. Turn up the heat to high and bring it up to a boil for 10 minutes.
6. Then turn down the heat and simmer for 3 hours.  You can prepare the other toppings in the mean time.
7. After 3 hours, adjust your seasoning to taste. 
8. Make criss-cross cuts on the beef balls. Add them into your stock and bring it up to a boil for 10 minutes.

Make your meat filling:

1. In a big bowl, combine all the ingredients for your meat filling and mix well.

Make your stuffed tofu:

1. Carve out a small section on the longest side of your tofu triangles.
2. Stuff each tofu with 1 teaspoon of the meat filling.  Make sure that you really press it in and smooth out the edges so that the filling does not fall off when steamed.
3. Steam for 25 minutes.

Make your dim sums:

1. Wrap 1 teaspoon of meat filling in each wonton skin, dabbing a bit of water to ensure the skin sticks on.
2. Make 20 dim sums.
3. Steam for 25 minutes.

Make your fried wontons:

1. Take a 1/4 teaspoon of the meat filling and place it in one corner of the wonton skin.
2. Dab a bit of water and fold the corner inward, enclosing the filling in a small triangle. 
3. Make another fold inward, enclosing the filling once again.
4. Dab a bit of water along your last fold.
5. Take each side of the fold towards each other, then overlap them in the middle. Press to ensure they stick to each other.
6. Make 20 wontons.
7. Deep fry on medium heat until golden brown.  Make sure you keep flipping them around to have an even browning.
8. Once done, drain on a plate lined with paper towels.

Make your chilli sauce:

1. Place your chillies and garlic in a pot with a cup of water.  Bring it up to a boil for 10 minutes.
2. After 10 minutes, drain the chillies and garlic, leaving 1/2 cup of the water in the pot.
3. Grind the chillies and garlic in a food processor without any water into a paste. 
4. Put your paste back into the pot along with 1/2 cup of water and cook for 5 minutes.

Prepare your rice vermicelli:

1. Soak in cold water for 15 minutes. Drain and set aside.

Time to assemble:

1. In a bowl, place your vermicelli.
2. Add your stuffed tofu, dim sums and beef balls.
3. Pour in your hot stock
4. Add kecap manis to taste.
5. Sprinkle with chopped spring onions and fried eschallots.
6. Serve with chilli sauce on the side.

https://youtu.be/wId-0Y-9iEw