BRAISED GOLDEN MONEY BAG
Ingredients
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24 Grams Black fungus
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10 Grams Carrot
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20 Grams Chives
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8 Grams MAGGI® Vegetarian Stock
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6 Grams Sugar
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80 Grams Mushrooms, Shiitake, Raw
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6 Grams Sesame Oil
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30 Mililliters Water, Tap, Drinking
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5 Grams Salt
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6 Grams Flour
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50 Grams Corn Flour
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100 Grams Popiah skin
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200 Grams Beef, Ground, 97% Lean Meat / 3% Fat, Raw
Preparation
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1To prepare the fillings, mix all the ingredients and let it marinate. Let it sit in the chiller for an hour to let the flavour infuse together.
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2To prepare the Popiah, portion 50g of filing onto the center of the popiah skin. Close the skin by flipping the top and tie up with the chives
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3Keep chilled for 30 minutes before cooking. Preheat the cooking oil at 150°C and deep fry for 5 minutes until fully cooked until the skin becomes golden brown. Drain off the excess oil and transfer to the serving dish. Serve.
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4Keep chilled for 30 minutes before cooking. Preheat the cooking oil at 150°C and deep fry for 5 minutes until fully cooked until the skin becomes golden brown. Drain off the excess oil and transfer to the serving dish. Serve.
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5Keep chilled for 30 minutes before cooking. Preheat the cooking oil at 150°C and deep fry for 5 minutes until fully cooked until the skin becomes golden brown. Drain off the excess oil and transfer to the serving dish. Serve.
Components
