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Associate.com - Share Your Recipe!

Recipe Name: Arook Thayin (chicken Croquettes Burmese Style) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
4 Scallions, very finely
chopped
1/2 Fresh green chilies, seeded
and very finely chopped
up
to 2
1/4 Cup(s) Chopped Coriander Leaves
3 Chicken-breast fillets
weighing about 12 oz 350
g
3 Tablespoon(s) Flour
4 Eggs
The Juice of 1-1/2 inch
4-cm piece of fresh
ginger crushed in a
Garlic
press or the grated
Piece
Salt
Light vegetable oil for
deep-frying about 1 inch
2- 1/2 cm deep
Directions:
Chop the scallions, chilies (half a chili is enough for me), and
coriander in the food processor. Then add the chicken, flour, eggs,
ginger, and salt, and process until the chicken is finely chopped and
all the ingredients are well blended. (I have overprocessed the
chicken to a paste by mistake, and the result was also delightful).
Chill, covered, for 1-2 hours. Deep-fry by the heaping tablespoon (dip
the spoon in oil so that the mixture does not stick) in medium-hot
oil, turning over once, until browned all over. Drain on paper towels.
Serve hot or cold. The recipe makes about fourteen 2 1/2-inch (6-cm)
fritters and up to thirty-six tiny ones. VARIATION An Indian
Baghdadi arook thayin is made with a pinch of turmeric. SERGIO'S
NOTES: Jews from Calcutta, Cochin, Persia, and Iraq began to settle in
Burma, in Southeast Asia, in the mid-nineteenth century. It was Jews
of Baghdadi origin who organized the congregation, and it is their
style of cooking that influenced the Jewish style that developed
locally. During the Japanese occupation, almost all the community
fled, many of them to India. This recipe was given to someone I know
by Mrs. Philomene Jacobs of the Baghdadi community in India. These
delectable fritters - soft and creamy, gingery and peppery - make
splendid finger food. Posted to JEWISH-FOOD digest V97 #204 by Linda
Shapiro <lss@coconet.com> on Jun 28, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 726
Calories From Fat: 400
Total Fat: 44.7g
Cholesterol: 279.1mg
Sodium: 336.2mg
Potassium: 840.3mg
Carbohydrates: 32.5g
Fiber: 10.7g
Sugar: 9.2g
Protein: 52.9g


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