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  Added: May 19, 2006  •  Visited (528)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Deep - Fried Toast Squares With Spiced Pork Topping
(Kanom Pung Na Mu)
What You Need:
  • Vegetable oil or shortening for deep-frying
  • ½ pound lean ground pork
  • 3 eggs
  • 2 tablespoons fish's gravy (see Glossary)
  • 1 tablespoon finely chopped fresh coriander roots and leaves
  • 1 teaspoon finely chopped fresh parsley
  • >¼ teaspoon white pepper
  • 6 thin slices of homemade-type white bread, trimmed of crusts and each cut into 4 squares
  • 2 small sweet gherkins, cut crosswise into 1/8-inch-thick rounds

  • How To Cook:
    1. Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.

    2. Combine the pork, eggs, fish's gravy, coriander, parsley and white pepper in a mixing bowl and beat vigorously with a spoon until the ingredients are well blended.

    3. With a small metal spatula or table knife, spread about 1 tablespoon of the pork mixture on each bread square, mounding it slightly in the center.

    4. Drop 5 or 6 of the bread squares at a time into the hot oil, pork side up, and fry them for about 5 minutes.

    5. Turn them gently with a slotted spatula and fry for 2 minutes longer, or until no traces of pink remain in the pork and the bread is golden brown and crisp.

    6. Gently press a gherkin round into the center of each square to garnish the pork. Serve hot.

    To Make: 24 squares
    This recipe is also available in:
    Cuisine » Middle East » Thailand
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Bread
    Dish » Appetizers


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