BRAISED GOLDEN MONEY BAG
Ingredients
- 200 Grams Harvest Gourmet Stir Fry Mince
- 24 Grams Black fungus
- 10 Grams Carrot
- 20 Grams Chives
- 8 Grams MAGGI® Vegetarian Stock
- 6 Grams Sugar
- 80 Grams Mushrooms, Shiitake, Raw
- 6 Grams Sesame Oil
- 30 Mililliters Water, Tap, Drinking
- 5 Grams Salt
- 6 Grams Flour
- 50 Grams Corn Flour
- 100 Grams Popiah skin
Prep
15
Mins
Cooking
80
Mins
Serve
2
Pax
Directions
Step 01.
5 min
To 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.
Step 02.
10 min
To 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
Step 03.
40 min
Keep 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.
Step 04.
40 min
Keep 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.
Step 05.
40 min
Keep 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.
Nutrition Facts
498.48
Kcal
23.51g
Protein
61.16g
Carb
18.64g
Fat
Tags
Discover Our Recipes
BRAISED GOLDEN MONEY BAG
Ingredients
- 200 Grams Harvest Gourmet Stir Fry Mince
- 24 Grams Black fungus
- 10 Grams Carrot
- 20 Grams Chives
- 8 Grams MAGGI® Vegetarian Stock
- 6 Grams Sugar
- 80 Grams Mushrooms, Shiitake, Raw
- 6 Grams Sesame Oil
- 30 Mililliters Water, Tap, Drinking
- 5 Grams Salt
- 6 Grams Flour
- 50 Grams Corn Flour
- 100 Grams Popiah skin
Directions
Step 01.
5 min
Ingredients on this step:
To 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.
Step 02.
10 min
Ingredients on this step:
To 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
Step 03.
40 min
Ingredients on this step:
Keep 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.
Step 04.
40 min
Ingredients on this step:
Keep 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.
Step 05.
40 min
Ingredients on this step:
Keep 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.
Nutrition Facts
- carbohydrates: 61.16g
- energykilocalories: 498.48kcal
- fat: 18.64g
- protein: 23.51g
Write a review