7.103 Nokdu & Zucchini Fritters

7.103

17 (Sun) April 2016

Nokdu & Zucchini Fritters

2.5

by me

in my apartment

-Malate, Manila-

solo

A couple days ago (see 7.101 Chicken Kebab Wrap), at the farewell party for ADL — who’s Pakistani-American — she bequeathed to me an assortment of spice packs that she didn’t feel like taking with her.

Just like how CAL — who’s Spanish — had left me her stuff (see generally 5.364 Grilled Shrimp…).

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I’ve worked with both National (see for example 3.103 Broast Masala Chicken) and Shan (see for example 3.150 Chicken Masala…).
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I’m beginning to think that the majority of Pakistani/Indian cooking comprises some combination of tomatoes/onions/garlic/ginger + meat/potatoes/beans/cheese + ghee/butter/oil/coconut milk + spices — all tasting vaguely the same, like curry.

Shami Kabab is a Pakistani/Indian meatball.  Typically minced lamb, sometimes chicken, with ground chickpeas and/or potato, egg, aromatics, spices.  Shaped into small disks, pan-fried in oil.  Served with any manner of dipping sauce, often simply fresh lemon.  Ubiquitous as a snack, appetizer, main dish.

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To be further described in a future post, nokdu is mung bean, used in Korean cuisine most commonly to make bindae ddeok (see for example 7.022 CHAx5).

For my first dish with this windfall of seasonings, I tried the Shami Kabab.  No meat on hand, however — the lack of meat would disqualify this as shami, which is essentially a meat item — I substituted with nokdu and zucchini.  When the mash wouldn’t bind properly, I added steamed rice and pancake flour for better structure.  Overall, not too bad.  With some refinements, the fritters could be part of my gradually developing Middle Eastern / South Asian repertoire (see for example 6.257 Chicken & Cauliflower Tikka…).

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Hoping to move the meal a bit closer to the source, I busted out the wine that I’d acquired in Jordan last year (see generally 6.159 Memories of Hummus).

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