MealMap #62
Where does this dish come from?
Name reveals in 2 guesses
Fritters cut from a firm yellow "tofu" that contains no soy at all — it is made instead from a batter of yellow split-pea or chickpea flour cooked with water, turmeric and a little salt until creamy, then poured into a tray and left to set. The set block is matte yellow, jelly-like but firm, and slices cleanly without crumbling. It is cut into triangles and deep-fried twice, which is what the name refers to: crisp outside, soft within. Eaten with a sour-and-spicy dip, chopped into a salad, or served beside a sour rice ball kneaded with tomato and fish. Sold from market stalls, often next to a bowl of the same mixture served warm and soft before it sets.
- yellow split pea flour
- chickpea flour
- water
- turmeric
- salt
- frying oil
- dark soy sauce
- rice vinegar
- crushed dried chilli
- garlic
- roasted peanuts
- crisp-fried onions
- coriander
- peanut oil
1 / 2Photo: User:Wagaung · CC BY-SA 3.0 · Modified