{"id":718,"date":"2017-12-26T08:42:29","date_gmt":"2017-12-26T08:42:29","guid":{"rendered":"https:\/\/sinolin.co\/?p=718"},"modified":"2017-12-26T08:42:29","modified_gmt":"2017-12-26T08:42:29","slug":"king-seeafood-cake-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2017\/12\/26\/king-seeafood-cake-by-dapur-sinolin\/","title":{"rendered":"KING SEEAFOOD CAKE by Dapur Sinolin"},"content":{"rendered":"<p><em>Prep time: 15 mins<\/em><\/p>\n<p><em>Cook time: 50 mins<\/em><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1000 ml of Sinolin cooking oil<\/li>\n<li>400 grams of mackerel fish, fillet<\/li>\n<li>350 grams of squid, clean<\/li>\n<li>300 shrimp, clean<\/li>\n<li>2 cloves of garlic<\/li>\n<li>\u00bc \u00a0of onions<\/li>\n<li>1 tsp of salt<\/li>\n<li>1 tsp of sugar<\/li>\n<li>1 tsp of coriander<\/li>\n<li>\u00bc tsp of white pepper powder<\/li>\n<li>\u00bc cup of wheat flour<\/li>\n<li>\u00bc cup of potato flour<\/li>\n<li>1 egg<\/li>\n<li>1 cup of ice cubes<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Directions:<\/p>\n<ol>\n<li>Check the fish fillet and remove the remaining fish bones. In a food processor add shrimp, squid, mackerel fish, and onions, mix for 10 minutes until the mixture turns into a smooth paste, then add flour, potato flour, egg, white pmix back to a smooth paste.<\/li>\n<li>Put the paste to a bowl.<\/li>\n<li>Heat 1000 ml of Sinolin frying oil in a medium-high for about 5 minutes. Then the lower heat to medium.<\/li>\n<li>Brush some cooking oil on a large and wide rectangular spatula. Spread about \u00bc to \u2153 cup of the fish paste to the spatula with a knife. Use your knife to carefully roll the paste into a cylinder, and gently slide it into the hot oil.<\/li>\n<li>Repeat step\u00a0 number 4, make about 3 to 4 cakes. \u00a0Stir the fish cakes occasionally to fry all sides evenly. Let them cook about 5 to 7 minutes over medium heat until golden brown. Take the fish cakes out and put them in a strainer over small bowl. Pat the fish cakes with paper towel to remove excess oil.<\/li>\n<li>Serve hot as a snack right away, or cool it down and put it into a plastic bag. Keep the bag in the fridge for up to 1 week or freezer for up to 3 months<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prep time: 15 mins Cook time: 50 mins Ingredients: 1000 ml of Sinolin cooking oil 400 grams of mackerel fish, fillet 350 grams of squid, clean 300 shrimp, clean 2 cloves of garlic \u00bc \u00a0of onions 1 tsp of salt 1 tsp of sugar 1 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[176,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/718"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=718"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/718\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/715"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}