Difference between revisions of "Brunei Cutlets"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* Toasted bread crumbs (grounded) | * Toasted bread crumbs (grounded) | ||
* [[oil]] for deep frying | * [[oil]] for deep frying | ||
| − | == | + | == Procedures == |
# Drain the two cans of [[Tuna]]. | # Drain the two cans of [[Tuna]]. | ||
# Heat the [[oil]] in a skillet (frying pan). | # Heat the [[oil]] in a skillet (frying pan). | ||
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# Deep fry in hot [[oil]] until light brown. | # Deep fry in hot [[oil]] until light brown. | ||
| − | < | + | ==References== |
| − | [[Category:Bruneian | + | <references/> |
| − | + | [[Category:Bruneian cuisine]] | |
| − | [[Category:Bruneian Vegetarian]] | + | |
| − | + | [[Category:Bruneian cuisine]] | |
| − | [[Category:Curry Recipes]] | + | [[Category:Vegetarian Recipes]] |
| − | + | [[Category:Curry Recipes]] | |
| − | [[Category:Cardamom Recipes]] | + | [[Category:Cardamom Recipes]] |
| − | + | [[Category:Tuna Recipes]] | |
| − | [[Category:Tuna Recipes]] | + | [[Category:Potato Recipes]] |
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| − | [[Category:Potato Recipes]] | ||
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[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
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Latest revision as of 08:09, 14 July 2012
Description
Ingredients
- 2 x 170 g flaked light Tuna
- 1 small Onion chopped
- 1 green chile chopped
- 1 sprig curry leaves (optional)
- 1 piece Rampe (Pandamus) (optional)
- 1 piece cinnamon
- 1/2 inch ginger root (crushed)
- 4 cloves garlic (crushed)
- 2 tbs vegetable oil
- salt, pepper and cardamom powder (optional) to taste.
- 4 medium potatoes boiled, skinned and cut into pieces.
THE COATING:
Procedures
- Drain the two cans of Tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chile, curry leaves, Rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add drained Tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained Tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
- Coat the balls with beaten egg and then with the toasted bread crumbs.
- Deep fry in hot oil until light brown.
