Tuesday, January 5, 2010
This is one thing that I made out of the pantry while I was posted to Felda Selancar, Pahang, 6 years ago. Selancar is a resettlement with oil palm being its major industry. Surrounded by oil palms as far as the eye can see, going out to the nearest town, Segamat is 50km away. I kept lots of canned food and other not so perishable foods at my quarters.
After making this, only did I realise it actually taste like "bergedil", a Malay "dish", hmm.. I don't know how to categorise it, but bergedil is always found where the rice stalls are, eaten with rice. Sometimes with soto as well.
Something easy to make for dinner or kids parties.
I used to make this using the smallest can of tuna, now that packaging size is no longer available.
1/4 cup tuna flakes, drained amount.Flake tuna finely. (1 regular can of Ayam brand, tuna in brine will need 3 potatoes)
1 russet potato, cut into 1cm cubes
1 heaped Tbsp cornstarch
1/3 tsp salt
dash of pepper
1 egg, beaten
Some oil for frying (U can pan fry or deep fry)
1. Bring a saucepan of water to boil and put in potato cubes. Simmer for 3 minutes. Check if potatoes are cooked, but not mushy. Drain.
2. Place flaked tuna and drained potatoes into a bowl. Put in salt,pepper and cornstarch. Mix well.
3.Use clean hands, place 1/2 tablespoon of potato mixture onto palms and shape into a patty. Place on a plate. Repeat until potato mixture is finished. U can stack the patties, they won't stick to each other.
4. Heat oil for frying. When oil is ready, dip 1 patty into beaten egg and place carefully into hot oil. Fry both sides until golden. Dish up and drain.