This is my second post of the day. I decided that one recipe to share was too little to start off. You would notice that I will have a great amount of dishes which are Italian based because I love Italian food. But I mostly I will do fusion dishes as they may "fuse" our taste better as some of you might not like pure Western dishes.This is actually my Mum's recipe. As you all know Begedil in Brunei is made from mashed potatoes but as for this recipe, it only requires some leftover fish meat and crackers! I only called it "Begedil" cos it has a bit of "Begedil" style in it *hehe*.
Fish "Begedil"
Ingredients:
2 cups of cooked fish meat (deboned)
3 pieces of cream crackers (the ones which are so good with kaya)
2 eggs
Fresh Chilli (depends on how spicy/pedas you like)
A handful of parsley (daun sup/ thang chai)
2 red onions
Half large onion
Butter
Cooking Oil
Method:
You can use leftover fish meat (If you happen to have cooked leftover "Tenggiri" meat) or if you don't, you can cook (should be fried or sate'd ) slices of fish and mash it up into a bowl. Add the crushed cream crackers, an egg, cut chillies, diced onions, finely chopped parsley, butter and some salt and pepper. Mix them well and by using your hands, ball them up (a large tablespoon will do).
There are 2 options to cook this. Either you bake them (which is healthier) or you pan fry them (which can be messy for some people). So after the mixture are ball-ed up, place them into a foiled baking tray which is buttered or oiled. You can glaze the top of the "Begedil" with egg wash/ shredded cheese before you place them into the oven numbered 5-6 until they turn golden. If you are pan frying them, just fry them on both sides with some butter/oil until they turn golden. Pan frying might need a bit more oil to cook the sides better. Before frying or baking them, you can also dip them into a bowl of beaten egg then cook them. That's more of the "begedil" style.
Eat them with sweet Chilli sauce or some other dips like mayonaise or tartar sauce!
Nyaman tuuuu...
Serves: 5
