Skip to main content

Fish Cake

Fish Cake



Ingredients

2 cups Vegetable oil
1 pound Ground fish
1 teaspoon Curry paste
1 teaspoon Paprika
2 tablespoons Long bean
1/2 teaspoon Fine chopped makrut (optional)
1 Egg
2 Cucumbers


Method
1. Mix well ground fish with curry paste in the bowl. Add paprika to bring color.
2. Well mixed long bean and makrut with the ground fish mixture.
3. Put egg and knead until if gets sticky.
4. Heat oil in the wok (a bowl-shaped metal pan)
Round, flatten the materials and fry in lots of vegetable oil over the medium heat.
heat. Place on the paper towel before arranging on the serving plate.

Sauce
The ingredients and method are the same as fried bean curd sauce. Add 1/4 or 1/6
Sliced cucumbers.

Popular posts from this blog

Fauna Of Himapan Forest (Thai Mythology)

Fauna Of Himapan Forest (Thai Mythology) By ALfie Mella Perhaps the most popular realm in Thai mythology, HimapanForest is the invisible woodland believed to exist in theHimalayas, in the India-Nepal border, just below the equallylegendary Buddhist heaven. The fabled forest is home to a greatnumber of mythical beasts that have become symbols of exemplaryThai traits. Some of such fabulous creatures are describedbelow. *GARUDA: Royalty and Supremacy* Half human and half bird, Garuda has the torso and arms of aman and the head, wings, tail, and feet of an eagle. The kingof all birds is the favored mount of Vishnu, a deity shared byboth the Hindu and the Thai faiths. The Thai people honorGaruda as a symbol of royalty and supremacy. In fact, herepresents the Thai monarchy or government, and an artist’srendition of the majestic creature appears on Thai bank notesand on the royal flag of Thailand. *NOK HASADEE: Ambivalence and Balance* A gigantic elephant-headed bird, Nok Hasade

All About Thai Curry

By Napatr Lindsley When people hear the words "Thai Curry", the first thing that comes to their mind is some spicy coconut milk with curry paste. This is not totally true. Thais say "Kaeng" which means "Curry". However, Kaeng in Thailand does not only mean curry, but it means the cooking process of mixing various kinds of vegetables with liquid like water or coconut milk. It can be spicy or non-spicy or a vegetarian or non-vegetarian dish like soup, stew, curry or even dessert. I will use the word "Kaeng" throughout this article. In Thailand, there are 2 types of Kaeng: Kaeng Jued and Kaeng Ped. Ped literally means spicy and Jued means tasteless. Kaeng Jued usually refers to non-spicy soup dishes. Kaeng Jued Kaeng Jued dishes are usually comprise of broth, vegetables and meat. Homemade broth is preferred over bouillon cubes. Broth is made from boiling pork ribs or chicken bones in water for a long period of time. You will often hear Thais say &qu

Thai salad (somtam)

Ingredients 1 Kohl Rabi 2-3 Carrot 1/2 cup Ground dry shrimp 4 tablespoons Fish sauce (nampla) 2 tablespoons Sugar 1 tablespoons Tamarind juice 1/2 teaspoon Chili powder 1 teaspoon Ground chili 1 tablespoons Lemon juice 1 teaspoon Chopped garlic Method 1. Peel and grate Kohl Rabi and carrot. Put in salad bowl. 2. Add all ingredients in salad bowl and mix well. 3. Serve with favorite fresh vegetable. Note: Mix everything when it's ready to serve. Be able to substitute Kohl Rabi with chopped cabbage picture from http://www.thaicuisineonline.com/images/p_somtum.jpg