Fish Balls
Fish Balls
Ingredients
fish: 1 29
water: 3 1/2 27
sugar: 1 31
salt, table: 1 1/2 31
sodium trinolyphosphate: 1/3 31
texturized vegetable protein (tvp): 150 6
fish: 1 29
water: 3 1/2 27
sugar: 1 31
salt, table: 1 1/2 31
sodium trinolyphosphate: 1/3 31
texturized vegetable protein (tvp): 150 6
Dish Type: Main Dish
Country: Philippines
Cooking Time (minutes): long (over 2 hours)
Steps
1. Put fish in a mixing bowl then add ice water. Mix for 5 minutes. Add salt and mix again. Add sugar and sodium then mix thoroughly.
2. Form into balls and drop in boiling water with little salt. The fish is already cooked when it floats. Drain the fish ball and pack in plastic bags.
1. Put fish in a mixing bowl then add ice water. Mix for 5 minutes. Add salt and mix again. Add sugar and sodium then mix thoroughly.
2. Form into balls and drop in boiling water with little salt. The fish is already cooked when it floats. Drain the fish ball and pack in plastic bags.
Comments
TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.
TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.
Source
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna