Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
« Thai Red Curry Paste | Home | Dashi – Kombu and Katsuobushi »
Kamaboko – Fish Cakes
By admin | October 16, 2009
Kamaboko Fish Cakes are made from Surimi, a puree of white fish pressed into the traditional Kamaboko loaf shape and then cooked. Kamaboko are normally tinted white or pink but can have patterns or pictures inside. The texture of Kamaboko fish cakes is firm and rubbery. Japanese in origin, but now available worldwide, Kamaboko are usually sliced and eaten cold with various dips but are also popular in soups and noodle dishes.
Surimi, while normally referring to cooked pureed fish, can also apply to meat products produced in the same way. Apart from the loaf shape Kamaboko, Surimi products include seafood sticks, crab sticks, fish sticks and artificial crab claws, many of which have their own special Japanese name.
Topics: Japan | No Comments »