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Print this Recipe    Fried Bean Cake

Mung-Gorn-Kab-Kaew (Fried Bean Cake with Ground Pork Filling)

1 cup ground pork
1 cup ground shrimp
garlic
pepper
coriander root
1 teaspoon maggi sauce
1 teaspoon soy sauce
3 pieces soybean cake
2 cups vegetable oil

Make a paste by pounding together garlic, pepper and coriander root
in a mortar and pestle.

Mix pork and shrimp together then add 1 tablespon pounded garlic,
pepper and coriander root, maggi and soy sauce. Let sit for 30
minutes.

Cut bean cake 4 or 8 pieces about 2 inches wide, 2 inches long,
and 1 inch thick. Slice tofu cake down the middle, but not all
the way, leaving a pocket.

Stuff the filling in the middle of the bean cake.

Fry the stuffed bean cake until golden over medium heat. Serve
with chilli sauce.


Chilli Sauce

1 1/4 to 1 1/2 cups sugar
1 cup vinegar
2 tablespoons salt
2 red chillis
10 cloves garlic

Combine sugar, vinegar and salt. Heat till boiling. Remove from
heat and strain.

Pound chilli and garlic until fine and mix with vinegar mixture.

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