Weird Tembosa @ Karipap Inti Ikan

Kulit:

2 cups of flour

1 tsp salt

1 senduk margarine

2 tbsp cooking oil

1/2 cup hot water

Inti ikan:

1 bowl isi ikan (from 4-5 ekor ikan kembung)

2 bowl kelapa parut segar (3/4 taken from 1 biji kelapa)

1 bowl santan segar (diperah from 1/4 taken from 1 biji kelapa)

1-2 biji bawang merah kecil atau sederhana

4-5 ulas garlic cloves

1 inch halia

1/2 tsp salt

1/2 tsp black peppercorns

6 tsp sugar

Steps:

Kulit:

1. In a bread maker, mix flour, salt, margarine and cooking oil together until well mixed.

2. Slowly drizzle in hot water until form a dough.

3. Knead for 15 minutes. Rest for 1 hour.

4. Optional - knead for another 20 minutes. Rest another 1 hour or at least until use. Refrigerate if want to store until use for the next day.

Filling:

1. Pound onion, garlic, ginger, black peppercorns, and salt until form a paste. Set aside.

2. Combine fresh kelapa parut, isi ikan, onion paste, sugar and santan in one pot. Mix under medium to low heat until quite dry but not desert dry.

3. Let cool before use.

Assembly:

1. Best taught using video. Usually divide the dough into 2 portions.

2. Flatten the dough using pasta maker or rolling pin. Roll the dough like rolling a swiss roll cake. Divide into 1-2 inch portion.

3. Flatten the 1-2 inch portion until thin but not dumpling skin thin. Around 2-3mm thickness should be okay. Flatten until reach palm size.

4. Place the skin on your palm. Spoon in enough filling and close it karipap style (this one you need to learn google).

5. Can fry until golden brown for immediate serving. For freezing option, fry under low heat just enough to set the skin to be 'white' and quite stiff but not browned. Freeze and could keep for months.