Stuffed Fish Cakes and Stuffed Fried Tofu
This week, we are introducing two light, delicious, and easy-to-make Myanmar snacks: stuffed fish cakes and stuffed fried tofu.
Although they are two different dishes, they are often sold together at snack stalls, and many people enjoy ordering both at the same time. A bite of tangy and spicy stuffed fish cake, followed by a sip of hot Myanmar green tea, makes for one of Myanmar’s most popular traditional snack combinations.
For those who would like to prepare them at home, here are the recipes for these delightful afternoon snacks.
Stuffed Fish Cakes
Ingredients
1. 25 grammes fish paste (fish cake mixture)
2. 1 wedge cabbage, finely shredded
3. A small handful of fresh coriander (cilantro)
4. A small handful of fresh mint leaves
5. 2 green chillies
6. 1 wedge lime
7. A pinch of salt
8. Cooking oil (for frying)
Method
• Pound the fish paste until smooth and elastic.
• Shape it into small cylindrical rolls by hand.
• Heat cooking oil in a frying pan.
• Deep-fry the fish rolls until they turn golden yellow.
• Remove them, drain well, and allow them to cool.
• Thinly slice the cabbage, coriander, mint, and green chillies.
• Place them in a bowl, add a little lime juice and salt, and toss well. Using a sharp knife, carefully slit each cooled fish cake lengthwise without cutting all the way through.
• Stuff the opening with the prepared vegetable mixture.
• Serve the stuffed fish cakes with a pot of fragrant hot Myanmar green tea.
Stuffed Fried Tofu
Ingredients
1. 2 large blocks of firm tofu
2. Fish sauce, as needed
3. Roasted chickpea powder, as needed
4. Chilli powder, as needed
5. Garlic oil, as needed
6. Green chillies, as needed
7. Fresh coriander (cilantro), as needed
8. Cabbage, as needed 9. Carrot, as needed
10. Roasted peanuts, as needed
11. Tamarind juice (prepared from ripe tamarind), as needed
12. Cooking oil (for frying)
13. 1/3 teaspoon turmeric powder (for seasoning the tofu)
14. 1/2 teaspoon salt (for seasoning the tofu)
15. 1 teaspoon seasoning powder (for seasoning the tofu)
Preparing the Fried Tofu
• Rinse the tofu and drain thoroughly.
• Season it gently with the salt and seasoning powder.
• Cut the tofu into triangular pieces.
• Heat the cooking oil with the turmeric powder.
• When the oil is hot, reduce the heat to medium and fry the tofu pieces in batches.
• Turn each piece over once one side is golden.
• When both sides become evenly golden brown, remove and drain well.
• Repeat until all the tofu has been fried.
Preparing the Filling
• Finely shred the cabbage, wash, and drain.
• Using kitchen scissors, carefully cut a slit along one side of each fried tofu piece to form a pocket.
• Peel and finely grate the carrot.
• Wash the ripe tamarind and soak it in hot water to extract the juice.
• Wash and finely chop the coriander.
• Remove the skins from the roasted peanuts.
• Wash and thinly slice the green chillies.
• Have the garlic oil, roasted chickpea powder, and chilli powder ready.
Assembling
Open the slit in each fried tofu pocket.
Fill it generously with the prepared vegetables and seasonings.
Once filled, the stuffed fried tofu is ready to serve and enjoy as an exceptionally tasty traditional Myanmar snack. — MOON
