Tofu Mushroom Pepes


500 g of cleaned, thinly sliced straw mushrooms
1 soft white tofu mashed with a fork
20 basil leaves
1 large chicken egg
1 tsp of sugar
4 mashed candlenuts
3 stalks of lemongrass cleaved into four along 5 cm
12 pcs of bay leaves
Banana leaves
Sticks to embed

Sliced seasoning:

8 red onions
8 cloves of garlic
2 stalks of scallions
20 cayenne peppers

How to make:

Blend mushrooms, tofu, basil, egg, sugar, candlenuts, salt, and sliced seasoning. Taste. Divide into 12 portions.
Each portion is given one slice of lemongrass and one piece of bay leaf.
Each portion is wrapped in banana leaf and pinned with a stick. Steam for 10 minutes calculated since the water boils.
When'll be eaten, roast beforehand, so the leaf is fragrant.

For 6 servings:

Nutrition facts per serving:

Calorie: 104 kcal
Protein: 9.8 g
Fat: 5.8 g
Carbohydrate: 6 g
Cholesterol: 45.8 mg
Fiber: 1.3 g

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