#fishcake
It’sDinner Time and here are what I had for the evening meal. After slicing the bitter gourd into thin slices, mum seasoned it liberally with salt, leaving the mixture to stand for a while before washing away the excess salt. Here she stir-fried it with eggs, prawns and minced pork. Three pieces of fried hand shaped fishcakes; one of each of us.
I normally shown you the chopped up Fried Boneless Chicken Cutlets so here are the uncut dish. Mum buy these deboned whole chicken legs, marinate them for a few hours in the fridge. After that she dust the meat with sweet potato flour and deep fry it. She will also prepare a ketchup based sauce, made with adding a little sugar and water to dilute it for drizzling over the fried chicken.
Still on the topic of luxury: When you combine velvety coconut milk with the explosive flavours of chili, turmeric, blue ginger, candlenut, lemongrass; then proceed to mix it with fresh fish meat and chargrill it in a banana leaf, the richness you experience on your palate is one that’s truly hard to beat. #otak #singaporefood #fishcake #fishcakes #bananaleaf #spicy #spicyfood #comfortfood #southeastasia #southeastasianfood (at Pow Sing Restaurant)
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Tod Mun Pla & Nam Prik Waan (Fried Fishcakes & A Sweet Chilli Sauce) + How to get that bouncy texture just like the restaurants!
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After lots of experimentation, this post reveals how you can make an authentic Thai fishcake at home. Careful- they’re addictive!!
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How to make authentic bouncy Thai fishcakes (Tod Mun Pla)- The secret is revealed tomorrow 8pm GMT!
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