2 clean mackerel fish (request the seller to clean the gills),then de-bone about 800 gm
400 tapioca flour (tepung sagu) seive,plus some for dusting
1 tbsp baking powder
150 ml cold water
1 tbsp fine salt
enough water for boiling
enough oil for frying
1:De-bone mackerel fish and then use a metal spoon to remove the meat from the fillet into a bowl.
2:Combine fish meat,salt,tapioca flour and water into a blender. Blend all the ingredients until fine.Use pulse to blend.
3: Then divide the dough into 5 small portion,roll each individual dough into oblong shape.If necessary use some flour to sprinkle counter top before roll the dough.Or rub some oil on your hands to roll the dough.
Set aside in a large tray.
4: Prepare enough water in a large wok at high heat. When water rolling boil,place all the oblong shape dough into it and boil for 15 minutes or until the dough floated on the surface.Then remove dough from wok,set aside to cool down..(boiled dough have longer shelf life in fridge)
Some recipe out there doesn't boil the dough first.
5: When the oblong shape dough cool down completely,use a sharp knife to slice it.( I let it cool down over night)
6: Prepare fryer with enough oil at medium high heat,fry sliced keropok (cracker) until floated or cook,then dish out and drain over paper towel.Do not overcrowded the frying wok or pot with sliced keropok(cracker).Make sure the heat is not too low or high.Serve with garlic chili sauce .
oblong shape dough in rolling boil water
ready to scoop out: it's floating on the surface
dish out and let's it cool down completely