#fishcakes

This is one of my fave cuisine/snacks from Palembang, South Sumatra, Indonesia😋 In Palembang language, it's called "Pempek" (Palembang fishcake) with the thin sauce "cuko" or also known as spicy vinegar sauce.

It's a traditional dish, yes and it's originally made by a Chinese immigrant. It means, this cuisine isn't 100% made by the locals. I honestly feel a little bit disappointed because I hope this one comes from native Indonesians.

As a native Indonesian myself, I'd be proud if I can consume original products from my homeland especially food.

Let's be real, who isn't? Because most products are sometimes imported. If you think I'm being discriminative or something, that's your problem.

Imagine like this. If you're a Japanese, you must be more proud of consumming those items produced by your own folks than the ones from overseas, right? Let's just be honest.

Anyway, I'm not a native of that region (Palembang) and so are my entire families. This food is actually for sale, but my parents allow me to have these ones (a separated product).

Also, I'm not the one who made the whole batter. My mother did it (but I do have a plan to study the process). I was simply frying and preparing them myself 🍽

Reference:

✿　HANDRAWN FISHCAKE AND CLOVER VECTOR/PNG

both drawn by me ᕱ⑅ᕱ

repost ok with creds, f2u, no need to cred when using

The traditional Thai appetizer is given a tasty and nutritious makeover with these Paleo Thai Fish Cakes with Mango Avocado Salsa. Fresh white fish and a mixture of flavorful spices are used to make the fish cakes, and the salsa gives them a cool, fruity twist. This dish is ideal for anyone looking for a tasty and filling dinner, including those on a Paleo diet.

Ingredients: 1 lb white fish fillets, such as cod or snapper, diced. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 red chili pepper, minced adjust to taste. 1 egg. 2 tbsp coconut aminos. 2 tsp fish sauce. 1 tsp ground coriander. 1 tsp ground cumin. 1/2 tsp ground ginger. Coconut oil for frying. Salt and pepper to taste. For the Mango Avocado Salsa:. 1 ripe mango, diced. 1 ripe avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: Diced fish, minced garlic, chopped onion, minced chili pepper, egg, coconut aminos, fish sauce, ground coriander, ground cumin, and ground ginger should all be combined in a food processor. Pulse until well mixed and mixture resembles paste. After transferring the fish mixture to a bowl, taste and add salt and pepper as needed. Blend thoroughly. In a skillet set over medium-high heat, warm the coconut oil. Form the fish mixture into small patties with wet hands and transfer to the heated skillet. Cook for 34 minutes on each side, or until thoroughly cooked and golden brown. Make the Mango Avocado Salsa while the fish cakes are cooking. Diced mango, diced avocado, chopped red onion, chopped cilantro, lime juice, salt, and pepper should all be combined in a different bowl. Gently stir. Top the Paleo Thai Fish Cakes with a Mango Avocado Salsa and serve immediately. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

For @nikiwordsrway2lng!!! i hope you enjoy👀