Appon's Thai Food Recipes

« Coconut Ball Cups ( Kanoom Side Siad ) | Main | Soured Fish ( Pa Soom Tod ) »

Thai Rissoles ( Ka Noom Pan Mu Tod )

thai-rissole.jpg

It's difficult to find the correct word for these in English, they are similar to rissoles, but without breadcrumbs or pastry coating. It's a useful way to extend expensive pork meat into a bigger meal, something us Thais do often!

Ingredients
200 gms Pork Mince
125 gms Bread
10 gms Chopped Onions
1-2 Garlic Cloves Chopped
1 Teaspoon White Pepper
1-2 Tablespoons Salt
1 Egg
Oil for Deep Frying

Preparation
1. Soak The bread in warm water for 15 minutes, then squeeze out the water with your hands, breaking up the bread as you squeeze.
2. Mix the bread with the pork mince, salt, white pepper, chopped onion, egg and chopped garlic and stir to mix well.
3. Take pieces of the mixture and form them into small round shapes. Don't make them too big or they won't cook in the middle.
3. Deep fry for 8 minutes at 160-170 degree celsius.

Serve With
Thai Fragrant Rice
Bread
Tomato
Lettuce

Comments (1)

Ryan.:

Very tasty recipy; kind of like a stuffing. It would help if measurements were added as ounces or had onces off to the side. (To make it easyer to measure for Western consumers.)

[Appon]
Try clicking on recipe details icon, it will generate a page with the oz's on it.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on December 8, 2006 11:30 AM.

The previous post in this blog was Coconut Ball Cups ( Kanoom Side Siad ).

The next post in this blog is Soured Fish ( Pa Soom Tod ).

Many more can be found on the main index page or by looking through the archives.