Bangus Tinapa Balls with Skordalia
Skordalia is a popular full-flavored garlic sauce or dip in Greek Mezes. It is traditionally thickened with bread if you are poor, potatoes if you have a bit of money, and nuts if you are wealthy!
• 100g flaked bangus tinapa
• 1 tsp French mustard
• 1 tbsp mayonnaise
• 2 tsp minced garlic
• 1/4 tsp cayenne pepper
• 1/2 tsp liquid seasoning
• 3 tbsp grated quickmelt or mozarella cheese
• All-purpose flour
• 1 large egg beaten
• 2 pcs U.S. Frozen Hashbrown, chopped
• Sprigs of cilantro, chopped
• Canola Oil for deep-frying
1. Mix the first 7 ingredients in a skillet and heat just to melt the cheese.
2. Form into 1-inch balls then coat with flour. Dip in egg then roll in hashbrown mixed with cilantro. Refrigerate or freeze for a few hours.
3. Deep-fry in hot oil until golden brown and drain on paper towels.
4. Serve with Skordalia
• 6 slices (150g) bread, trimmed
• 3 cups water
• 1/2 cup chopped pili nuts or walnuts
• 1 tbsp minced garlic
• 2 tbsp calamansi juice
• 1/2 cup olive oil
• 3 tbsp mayonnaise
• 1 1/2 tsp salt, or to taste
• Freshly ground pepper
1. Place the trimmed bread in a bowl and pour the water over it. Remove the bread immediately and squeeze to remove excess moisture. Discard the water.
2. In a food processor or blender, process the nuts to a paste. Add the bread and the rest of ingredients. Whiz until well blended.