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Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Thai Fish Cakes - This popular Thai restaurant favourite is so easy to make at home! Very simple Thai Street Food recipe, quick and easy to make!

Fish cake with Cabbage wrapper and Satay sauce To make the satay sauce, bring the coconut milk to a simmer in a saucepan. Whisk in the curry paste, peanut butter, stock and sugar. Squeeze over lime juice, sprinkle with sea salt and serve with the fish cakes and satay sauce. You can cook Fish cake with Cabbage wrapper and Satay sauce using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fish cake with Cabbage wrapper and Satay sauce

  1. Prepare of white fish fillet (i am using the Basa fish fillet).
  2. Prepare of tapioca starch.
  3. You need of eggs.
  4. It's of minced garlic.
  5. It's of red curry paste.
  6. It's of spring onion.
  7. You need of coriander with the root.
  8. It's of cabbage.
  9. It's of peanut butter.
  10. You need of water.
  11. It's of sweet soy sauce.
  12. You need of tamarind paste.
  13. You need of brown onion (finely chopped).
  14. You need of crushed peanut.

The ingredients list for these noble little Thai-inspired fishcakes looks very long but the good thing is they can be made and cooked with incredible speed. As they cook, transfer to a warm plate and keep warm. Serve with the dipping sauce, garnished with the remaining coriander. You have to try these delicious Thai Fish Cakes with Vegetable Ribbons!

Fish cake with Cabbage wrapper and Satay sauce instructions

  1. Blend diced fish, eggs, garlic, and red curry paste until smooth, add tapioca starch, spring onion, coriander, chicken powder and salt to taste.
  2. Shape to 1cm thick round flat cake with hand. Smear some oil to your hand before you grab the fish cake mixture..
  3. Heat a nonstick pan, pour little oil, cook the fish cake on medium heat until brown. It normally takes about 15 minutes to cook or the fish cake becomes puffy when it is cooked..
  4. Blanch the cabbage leaf, don't forget to remove the stalk or you will find it difficult to roll them later..
  5. In the hot saucepan, add oil, and then sautee the onions until brown. Add peanut butter, water, tamarind paste then turn to low heat to thicken the sauce. Add in crushed peanut, sweet soy sauce and salt to taste, set aside..
  6. Tear fish cake into pieces, wrap it with the blanched cabbage leaf and dip it into peanut sauce. Yummy!.

For fast-food that's deliciously moreish and pretty nutritious too, these Thai fish cakes absolutely hit the spot. Each one is a mouthful of Thai classic flavours - heaps of fresh coriander (cilantro), red chillies, lemongrass and a. Satay or chicken satay conjures up a mental picture of perfectly grilled and nicely charred chicken skewers with mouthwatering peanut sauce. In Malaysia and Indonesia, rice cakes or ketupat are common. The rice cakes are cut into bite-sized cubes for serving.


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