World-Bites (41) / Fish Balls
Snacking is a way of life for Hong Kong people, and females are the biggest ‘snackers’ in spite of always claiming to be watching their weight. According to various studies, there were more than 300 kiosks selling street snacks throughout Hong Kong -- and growing. While Hong Kong people don’t need a reason to snack, the Chinese New Year is just an occasion where they will buy them in abundance for themselves and friends. Among all street snack items, the most favorite snack is Fish Balls among Hong Kong people.
Ingredients
1/2 pound flaked fish
1/3 cup saltine cracker crumbs
1 large egg, beaten
2 teaspoons finely minced green onion tops or leeks
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon grain mustard
1/4 teaspoon hot red pepper sauce
Bread crumbs
Oil for frying
Parsley, lemon wedges for garnish
Dipping sauce if desired
Method
Any type of fish you prefer will be fine for this recipe. If using raw fish, grind or chop meat really fine. If already cooked, just flake it into a bowl. Stir in the next seven ingredients and roll into bite size balls. Place on parchment or wax paper and refrigerate several hours to firm.
Roll each ball into bread crumbs to coat returning them to the paper. Heat a half inch of oil in a frying pan (or use a deep fryer for faster results) and heat until almost smoking. Add a few balls at a time frying on all sides until golden brown. Remove to paper towels to drain and cook remaining balls. Keep warm until ready to serve by placing in a low heated oven or warming tray.
Arrange on serving tray garnished with the parsley and lemon slices if desired. Serve with your favorite dipping sauce.
Wednesday, March 31, 2010
Saturday, March 13, 2010
Biscutlus (Maldives)
World-Bites (40) / Biscutlus
Maldives islands are located in the Indian Ocean which surrounds the islands. Indian Ocean provides Maldives inhabitants with their main source of protein, with fish, while vegetables are used as fillings. Asian elements are obvious by the great use of spices such as curry or some Asian hot sauces. People from Maldives serve fish, generally Tuna, for almost every meal of the day. Fish combined with onions, chilies, lemon juice, coconut and rice structures the essential diet. Biscutlus (Tuna cutlets) is a popular snack of Maldives.
Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g bread-crumbs
2 Eggs
Salt to season
Oil for deep-frying
Method
Crush the onion, garlic and chilli with salt. Add in the lime and mix in well. Add in the mashed potato, tuna and pepper.
Combine the ingredients thoroughly. Divide the mixture to 12 equal sized balls. Stick half of each egg with the tuna and potato mixture and form an oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on absorbent kitchen paper. Serve hot.
Maldives islands are located in the Indian Ocean which surrounds the islands. Indian Ocean provides Maldives inhabitants with their main source of protein, with fish, while vegetables are used as fillings. Asian elements are obvious by the great use of spices such as curry or some Asian hot sauces. People from Maldives serve fish, generally Tuna, for almost every meal of the day. Fish combined with onions, chilies, lemon juice, coconut and rice structures the essential diet. Biscutlus (Tuna cutlets) is a popular snack of Maldives.
Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g bread-crumbs
2 Eggs
Salt to season
Oil for deep-frying
Method
Crush the onion, garlic and chilli with salt. Add in the lime and mix in well. Add in the mashed potato, tuna and pepper.
Combine the ingredients thoroughly. Divide the mixture to 12 equal sized balls. Stick half of each egg with the tuna and potato mixture and form an oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on absorbent kitchen paper. Serve hot.
Khmer Shrimp Patties (Cambodia)
World-Bites (39) / Khmer Shrimp Patties
Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. Num Pa Kon Chien (Khmer shrimp patties) is a very popular snack along with other dishes such as the Turmeric Fried Fish, Cambodian Fishcakes, Steamed Trout with Spring Onions.
Ingredients
* 1 lb ground shrimp
* 1 clove garlic
* 2 chopped green onions
* 1/4 tsp soy sauce
* 1/2 tsp fish sauce
* 1/4 tsp sugar
* 1 tsp paprika
* 1/4 tsp black pepper
* 1 egg (white only)
* 1 cup flour
* Oil for frying
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika and black pepper. Mix well.
Add the egg-white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. Num Pa Kon Chien (Khmer shrimp patties) is a very popular snack along with other dishes such as the Turmeric Fried Fish, Cambodian Fishcakes, Steamed Trout with Spring Onions.
Ingredients
* 1 lb ground shrimp
* 1 clove garlic
* 2 chopped green onions
* 1/4 tsp soy sauce
* 1/2 tsp fish sauce
* 1/4 tsp sugar
* 1 tsp paprika
* 1/4 tsp black pepper
* 1 egg (white only)
* 1 cup flour
* Oil for frying
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika and black pepper. Mix well.
Add the egg-white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Friday, March 12, 2010
Boothee Jaw (Myanmar)
World-Bites (38) / Boothee Jaw
Burmese people adore fried snacks (a-jaw zohn) at any time of the day, whether at a pavement stall with a sour chilli dip on the side and a cup of green tea or at home as a side dish in a main meal. Gourd fritters (boothee jaw), tofu fritters (topu jaw) and bean fritters (baya jaw) are the two best-known snacks that originate in Myanmar. It is a tradition to offer these snacks to visitors who come to a Burmese house. Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. These dishes, as most of the Burmese dishes, are served on the floor, at a lower table.
Ingredients
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon oil
75ml ice cold water
Oil for deep frying
200g bitter gourd, sliced into 1cm thick strips
Method
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
Burmese people adore fried snacks (a-jaw zohn) at any time of the day, whether at a pavement stall with a sour chilli dip on the side and a cup of green tea or at home as a side dish in a main meal. Gourd fritters (boothee jaw), tofu fritters (topu jaw) and bean fritters (baya jaw) are the two best-known snacks that originate in Myanmar. It is a tradition to offer these snacks to visitors who come to a Burmese house. Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. These dishes, as most of the Burmese dishes, are served on the floor, at a lower table.
Ingredients
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon oil
75ml ice cold water
Oil for deep frying
200g bitter gourd, sliced into 1cm thick strips
Method
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
Subscribe to:
Posts (Atom)