Apom Lenggang Gulung with Curried Mackerel and Baked Beans

Steps

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1. 1
   Mix rice flour and plain flour together. Add coconut milk, water, sugar, yeast and salt. Blend until smooth, pouring in wet ingredients and egg first, then adding dry ingredients to prevent sticking. Strain the mixture to ensure no lumps remain.
   ≈1:31
2. 2
   Let the batter rest for 1 hour until it rises and becomes bubbly. Meanwhile, thinly slice the red onion, peel and slice garlic, slice ginger thinly, and cut tomato into chunks.
   ≈2:39
3. 3
   Heat oil in a pan and fry the drained mackerel until the edges are crispy and golden. Set aside, keeping the fish liquid for later.
   ≈4:10
4. 4
   In the same oil, sauté the onion, garlic, ginger and curry leaves until soft and fragrant. Add fenugreek and fish curry powder, stirring until the oils are released.
   ≈4:58
5. 5
   Pour in the reserved mackerel liquid and stir into the curry paste, briefly heating until oils separate. Add tamarind juice and coconut milk from carton.
   ≈5:26
6. 6
   Add tomato and salt to taste, then add the fried mackerel and entire can of baked beans. Gently fold together, add water and bring to a boil. Garnish with bird's eye chili.
   ≈6:02
7. 7
   Gently stir the risen batter once more. Heat a non-stick crepe pan with a little oil until very hot. Pour about 1.5 tablespoons of batter into the pan. Cook uncovered until the bottom is lightly browned and the top is set.
   ≈6:40
8. 8
   Remove the cooked crepe and roll it while still warm. Repeat with remaining batter until all is used.
   ≈7:40
9. 9
   Arrange the rolled crepes on a plate and serve with the curried mackerel and baked beans sauce on the side for dipping.
   ≈7:55