Thai or Southeast Asian Fish Balls —anyone ever made these?
Comments (10)
- last year
Related Discussions
more of my asian veggies (pictures)
Comments (90)Hi sailamint, please send me some seeds from your garden...5 or 10 seeds each is enough. here is some seeds i am looking... Ridgegourd Gongoora - Red and Green Bittergourd Amaranthus 'Amar' Red and Green Snakegourd-King Cobra Snakegourd-Viper Cluster Bean Ram Tulsi Krishna Tulsi Van Tulsi Murraya Koenigii i got tons of american veg seeds to exchange....See Moregoing to southeast Asia - what food related items to buy?
Comments (59)Hoi An looks fascinating; I wish we had gone there. I bought mine in Saigon (oops, HCMC). You should have seen me pantomiming what I wanted to the hawkers. I'm sure I was amusing. But once I found people selling kitchenwares, a woman understood exactly what I meant (even though I sort of had it sideways) and went rummaging through a mountain of stuff -- I was afraid of an avalanche -- and pulled out a bundle of them tied together. I knew that was it; your description of a leaf-shape was perfect. It seems to be called a "dao bao." Here is a link that might be useful: article with a picture of dao baos...See MoreCookalong #9 - Rice
Comments (1)* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy....See Morefish and chips - US vs. Commonwealth Countries?
Comments (27)pillog- "You have a point about the fryer oil, but my guess is it's more about money. Oil in that quantity is expensive," actually that was my point! It's expensive to fry well and since apparently most people don't know any better, restaurants cut corners there first. seagrass, tired oil sounds nicer than rancid oil, but that's really what is going on. Just as I wish public school had a few hours of instruction in 'civil horticulture' (don't plant invasives, don't plant blue spruce in the eastern US LOL) I wish they also taught 'realities in commercial and industrial food production' or something. Frying does 'wear out' an oil. Oils in food go bad, other than microbiological degradation. They oxidize...air literally burns them into toxic compounds. Big league food producers have ingenious ways to mitigate these problems. High end frying apparatus have special 'molecular filters' to catch the burnt oil particles. Likewise most potato chips are packed in nitrogen gas to keep the oil fresh. That is what cracks me up about those so-called "gourmet" kettle chips, that are often way more expensive than Lays etc. Other than differences in texture, the main thing that's different is that they are over-cooked and slightly rancid tasting! But as with badly fried food, I suspect some people's taste buds now associate a little bit of organic peroxides and other side chain reaction byproducts with what fried food should taste like. Or what chips should taste like. But to me the best fried food has none of those flavors. Good Japanese tempura is actually very bland unless you dip it in something...which might or might not be what you're "supposed" to do, culturally. (I despise the taste of soy sauce, so you won't find me dipping it in that! I just like eating it plain...and sorry, not with chopsticks either. I am a willful philistine when it comes to some Asian cuisines LOL. I love Indian and Thai, but do not like sushi or pho at all!) Likewise, good high quality chips (UK sense - fat french fries) or french fries are a slice of a potato with its texture and mouthfeel radically altered, but not its fundamental taste....See More- last year
last yearI have a recipe from Blue Elephant cooking school in Bangkok that uses squid and shrimp.
petalique thanked lisaam- last yearlast modified: last year
Thanks, everyone. On another thread, someone was speaking of ceviche and I was going to post about the Thai ~ equivalent which also uses lime juice, cilantro (and fish sauce).
Then I went off to find a photo and recipe and found one where the cook uses white colored ”fish balls,” but no recipe was given.
So, of course, I went down a rabbit hole to see how they were made. It is supposed to be different than fish paste.A lot of recipes that use them do not include a recipe because they are available in Asian markets.
I found a recipe and that cook uses fresh mackerel flesh and explains why. She says she’s found that she only gets the springy bluncy texture if oily-ish fish are used. She says that flakey white fish results in a dry fish ball. I also read the many comments a d her responses. She also states that the texture is better is hand chopped versu a food processor.
Here is the link
➡️ https://rasamalaysia.com/how-to-make-fish-balls/
Last night I came across other recipes that used flake white fish. But those recipes do not mention the sought after springy bounce and the also use a food processor. So, while there is a white fish recipe, it may not be very good.
➡️ https://www.abc.net.au/news/2008-09-30/thai-fish-balls/9192222
➡️ https://goodfoodsrecipes.com/thai/luk-chin-pla-fish-balls/
➡️ https://www.taste.com.au/recipes/thai-fish-balls/e8b58b66-2857-441b-b62d-217ddd5c46b6
There is a Chinese provisions shop about 30 minutes away, so I may look for frozen fish balls the next time I’m there.
plllog