Wendell found this recipe in the recent 1/6/16 Star-Advertiser. They're light, airy tofu/fishcake puffs, and I could eat a ton of um!
1 block firm tofu, water removed
2/3 cup fresh fishcake
1 1/4 tsp. cornstarch
1 egg white
salt and pepper, to taste
2 cups oil for deep frying
In a large bowl combine tofu, fishcake, cornstarch, egg white, salt and pepper; mix well.
In wok, heat oil over medium-high heat. Scoop tofu mixture with a porcelain spoon and carefully slide into oil. Deep fry until golden. Drain on paper towels.
12 comments:
Oh, groan! Looks too ono that I can almost taste them - but then, I cannot!
sounds yummy!
Oh My God! Another Holy Moly winner dinner!
Jalna....in all seriousness! I can't understand why you are not 500 pounds already! ....hehe ; )
I keep telling you, that you and Wendell should open up a restaurant!
"Auntie and Uncle's Local Kine Grindz"!
You would be world famous! ; )
Looks super yummy! What's fresh fish cake?
My honey catches oio and makes homemade fish cake. It'd work perfectly with this recipe, as the tofu would kind of dampen the fishcake taste a bit!
LOL, Aunty!!
I hope Wendell makes it again, Kat.
Thanks, Mark!
Susan, you know how bone fish are all bony and you gotta scrape off the flesh. That paste that you get by scraping is "fish cake".
Great recipe! Sounds like nice umami flavor come from fish cake.
Looks so good! Is fresh fish cake available at the super market, or do you have to scrape your own?
-myra
Myra, Wendell usually gets them from Chinatown. But he said that sometimes Marukai or Safeway might have um.
This sounds like a great pupu!
When you say fishcake... I guess you don't mean kamaboko?
Kay, it's raw fish. I guess it would be like kamaboko before they cook it.
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