Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How is Korean "odaeng" made? (The fish paste thing on skewers or in so-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is Korean "odaeng" made? (The fish paste thing on skewers or in so),it will help you,my kids.
I would like a step-by-step procedure with every ingredient. Thanks for your help! Also, what type(s) of fish are usually used?
Answer:
Oedaeng can also be called Oemuk. These days, on the streets of Seoul, you can see certain street food vendors with their huge vats of the batter mixing it around, right before deep frying it.
What you decide to put in it is up to you - the basic ingrdients are
Yellow corvina (a non greasy fish is the way to go) or squid.
You mash it with salt, some salt, sugar, starch, and cooking wine . Korean street vendors roll it up on a stick and then deep fry it here.
Many of the street vendors here mix it up with chopped up carrots, scallions, chilis, peppers, shrimp, different small veggies - up to you. It depends on what kind you're going to me.
Sorry I don't have actual proportions as I've never made it myself. I just know that these are the ingredients.
1 tbs oil
2 tbs Schwartz Thai Lemon Grass & Coconut Stir Fry Seasoning
1 bunch spring onions, finely chopped
100 g (4 oz) dried instant mashed potato
350 ml (12 fl oz) boiling water
400 g (14 oz) tin tuna fish in brine, thoroughly drained
1 medium egg yolk
2 tbs plain flour
Vegetable oil for shallow frying
For the Dipping Sauce:
150 ml (1/4 pint) water
150 ml (1/4 pint) malt vinegar
50 g (2 oz) caster sugar
1 tsp salt
1 tsp Schwartz Thai Lemon Grass & Coconut Stir Fry Seasoning
1/4 tsp Schwartz Chillies Crushed
Heat the oil in a frying pan and fry the Stir Fry Seasoning with 4 of the spring onions for 2 minutes, until the spring onions have softened. Set aside.
Make up the mashed potato with boiling water to a firm texture. Stir in the seasoned spring onions, tuna fish and egg yolk. Mix well and divide into 8.
Shape into patties and toss in the flour. Cover and refrigerate for 1 hour.
To make the sweet dipping sauce boil the water, vinegar, sugar and salt for 10 minutes. Add the Stir Fry Seasoning, remaining spring onions and Crushed Chillies. Cool.
Grill the fish cakes for 5-6 minutes on both sides and drain on kitchen paper.
Simply serve as a starter with the dipping sauce or as a main course with vegetables or salad.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How is Korean "odaeng" made? (The fish paste thing on skewers or in so-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is Korean "odaeng" made? (The fish paste thing on skewers or in so),it will help you,my kids.
I would like a step-by-step procedure with every ingredient. Thanks for your help! Also, what type(s) of fish are usually used?
Answer:
Oedaeng can also be called Oemuk. These days, on the streets of Seoul, you can see certain street food vendors with their huge vats of the batter mixing it around, right before deep frying it.
What you decide to put in it is up to you - the basic ingrdients are
Yellow corvina (a non greasy fish is the way to go) or squid.
You mash it with salt, some salt, sugar, starch, and cooking wine . Korean street vendors roll it up on a stick and then deep fry it here.
Many of the street vendors here mix it up with chopped up carrots, scallions, chilis, peppers, shrimp, different small veggies - up to you. It depends on what kind you're going to me.
Sorry I don't have actual proportions as I've never made it myself. I just know that these are the ingredients.
1 tbs oil
2 tbs Schwartz Thai Lemon Grass & Coconut Stir Fry Seasoning
1 bunch spring onions, finely chopped
100 g (4 oz) dried instant mashed potato
350 ml (12 fl oz) boiling water
400 g (14 oz) tin tuna fish in brine, thoroughly drained
1 medium egg yolk
2 tbs plain flour
Vegetable oil for shallow frying
For the Dipping Sauce:
150 ml (1/4 pint) water
150 ml (1/4 pint) malt vinegar
50 g (2 oz) caster sugar
1 tsp salt
1 tsp Schwartz Thai Lemon Grass & Coconut Stir Fry Seasoning
1/4 tsp Schwartz Chillies Crushed
Heat the oil in a frying pan and fry the Stir Fry Seasoning with 4 of the spring onions for 2 minutes, until the spring onions have softened. Set aside.
Make up the mashed potato with boiling water to a firm texture. Stir in the seasoned spring onions, tuna fish and egg yolk. Mix well and divide into 8.
Shape into patties and toss in the flour. Cover and refrigerate for 1 hour.
To make the sweet dipping sauce boil the water, vinegar, sugar and salt for 10 minutes. Add the Stir Fry Seasoning, remaining spring onions and Crushed Chillies. Cool.
Grill the fish cakes for 5-6 minutes on both sides and drain on kitchen paper.
Simply serve as a starter with the dipping sauce or as a main course with vegetables or salad.
correctness,It's Non-profit and only for informational purposes.
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