So it is the bank holiday weekend now. After so much troubles at the work front this past week, I am seriously looking forward to the peaceful long weekend. Great news that I've had some faboulous help from a lovely Spanish lady- Elene! Though I must admit that there were some complications at the Friday afternoon. We were having a well deserved drink after work and her people told her NOT to come over next week. Panic state there and then. But there is nothing cannot be solved with a piece of cake and the "money man". Crazy it may seemed but it was just one of those surprises that life throws at you in the lap.
Anyways, I am ready to present my new recipes of the night market cookery class in May.
Tian Bu La (deep fried oriental fish cake)
One of the most popular street market dishes in Taiwan. The name “Tian Bu La” literally means “sweet not spicy”. It also works very well if you roll the fish paste into small bite size balls. They are perfect in the soup with seasonal vegetables.
Serves 4
Ingredients:
1 kg fresh white fish trimmings
2 egg whites
½ tbsp salt
1 tbsp soy sauce
1 tsp ground white pepper
½ litre groundnut oil for deep frying
Optional:
A handful chopped coriander, Thai basil or chives
½ tbsp chilli powder
Method:
1. With the food processor, blend the white fish trimmings, egg whites, salt, soy sauce and ground white pepper together.
2. You can stir in the chopped herb and the chilli powder into the fish paste if using.
3. In a large pan, heat up the oil for deep frying.
4. Wash your hands first if not using gloves; take a small handful of fish paste then flatten them into small round disks. Carefully slid them one by one into the oil.
5. The fish cakes are ready when they are golden colour and floating on the surface of the oil. Remove from the pan to some kitchen paper towels to remove the excess oil.
6. Serve them with some sweet chilli sauce. Enjoy!
Anyways, I am ready to present my new recipes of the night market cookery class in May.
Tian Bu La (deep fried oriental fish cake)
One of the most popular street market dishes in Taiwan. The name “Tian Bu La” literally means “sweet not spicy”. It also works very well if you roll the fish paste into small bite size balls. They are perfect in the soup with seasonal vegetables.
Serves 4
Ingredients:
1 kg fresh white fish trimmings
2 egg whites
½ tbsp salt
1 tbsp soy sauce
1 tsp ground white pepper
½ litre groundnut oil for deep frying
Optional:
A handful chopped coriander, Thai basil or chives
½ tbsp chilli powder
Method:
1. With the food processor, blend the white fish trimmings, egg whites, salt, soy sauce and ground white pepper together.
2. You can stir in the chopped herb and the chilli powder into the fish paste if using.
3. In a large pan, heat up the oil for deep frying.
4. Wash your hands first if not using gloves; take a small handful of fish paste then flatten them into small round disks. Carefully slid them one by one into the oil.
5. The fish cakes are ready when they are golden colour and floating on the surface of the oil. Remove from the pan to some kitchen paper towels to remove the excess oil.
6. Serve them with some sweet chilli sauce. Enjoy!
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