How to Use a Fried Soybean Cake

Asian in origin, soybean cakes are made of fermented soybeans -- some whole and some mashed -- that have been combined into a molded cake form. These cakes are commonly sliced and deep fried in hot oil to achieve a brown, crispy crust, then eaten as is, or dipped in a variety of different sauces. For a different spin, use soybean cakes in a slightly different manner by gathering and mixing together a few ingredients and stuffing the cakes with them.

Things You'll Need

• Soybean Cakes:
• 1 cup ground pork
• 1 cup ground shrimp
• 1/2 tbsp. garlic
• 1/2 tbsp. coriander root
• 1/2 tsp. pepper
• Coriander root
• 1 tsp. maggi sauce
• 1 tsp. soy sauce
• 3 pieces soybean cake
• 2 cups vegetable oil
• Chili Sauce:
• 1 1/2 cup sugar
• 1 cup vinegar
• 2 tbsp. salt
• 2 red chilies
• 10 cloves garlic

Instructions

Fried Bean Cake with Ground Pork Filling

1. Add garlic, pepper and coriander root to a mortar and pestle and pound into a paste.

2. Combine pork and shrimp and mix loosely.

3. Add the garlic-pepper-coriander mixture as well as the maggi and soy sauces to the pork and shrimp and mix thoroughly. Let mixture sit for half an hour.

4. Slice the bean cake into pieces 2 inches high, 2 inches wide and 1 inch deep.

5. Slide your knife through the middle of each cake piece to make a small pocket.

6. Gently add pork and shrimp mixture into the bean cake cavities.

7. Heat vegetable oil over medium-high heat and fry the soybean cakes until golden brown.

8. Remove cakes from the oil and let drain and cool on paper towels.

9. Serve warm with a chili sauce for dipping.

Chilli Sauce

1. Add sugar, vinegar and salt to a pot and heat over medium-high heat.

2. Heat mixture to a boil, then remove from heat and strain.

3. Place chili and garlic in a mortar and pestle and pound into a fine mixture.

4. Add the chili and garlic to the vinegar mixture. Serve at desired temperature.

References

• RecipeCottage.com: Mung-Gorn-Kab-Kaew (Fried Bean Cake with Ground Pork Filling)