|Recipe form Wanita magazine 1994!!!|
It was quite a long time ago that Cik Ngah want to make fish balls, as they are hard to find a Muslim made fish balls in the market. Use to buy the IBU brand, but they are difficult to find these days.
Cik Ngah remember that Cik Ngah do keep the recipe from magazine cut out. So Cik Ngah open my previous compiled recipes - using file with dividers! Under divider seafood, Cik Ngah found the recipe.
From old fashion compiling Cik Ngah had transferred the recipe to soft copy using Words. Then Cik Ngah was introduced to this new way of keeping the recipe on line - blogging! Then this blog came to life!!! So this blog is actually the 3rd generation compiled recipes from Cik Ngah!
Cik Ngah did Google for the recipe on the Internet and mixing with the recipe in the file, Cik Ngah came up with this recipe and did my very first homemade fish balls..And they turn out good! So here is the recipe;
500gm Spanish Mackerel (Tenggiri) fillet
1/2 teaspoon ground white pepper
1/4 teaspoon ground black pepper
|The balls in the ice , the fish dough....|
1/2 teaspoons caster sugar
3 tablespoons corn flour
3 teaspoons tapioca flour
1/4 teaspoon bicarbonate soda
(All measurements are to be leveled)
60 ml cold water
- Dry blend the mackerel fillet and transfer to a mixing bowl.
- For the fillet, you can buy frozen mackerel cuts, remove the bone as well as the skin.
- In a blender put all the rest of the ingredients except ice cubes and blend well. Or mixed them in a bowl whisk until well combined and salt and sugar is dissolved.
- Pour the mixture to the fillet and mixed well until it form a dough.
- In a bowl pour 1 cup of water and a little salt, mixed well and add ice cubes.
- Form the dough into a ball and make sure your hands are wet for smoother surface fish balls.
- Put the balls in the bowl of ice. Repeat making fish balls with the rest of the dough. You might has to wash your hands a few times when forming the balls get a little difficult due to its stickiness.
- Let the balls remain in the ice for 1 - 2 hours for the balls to be a bit more harden.(Optional)
- Boiled the fish balls and they are ready when they float.
- You can also then fry the balls to make them last longer.
|The balls floating in the boiling water...|
- With this basic fish balls recipe, you can try flavouring them with spring onion, celery, curry etc..
- For easier mincing or blending the fillet, remove the skin.