Brunei Cutlets Recipe

Origin: Brunei Period: Traditional

Ingredients:

2 x 225g tins of flaked tuna
1 small onion, chopped
1 green chilli, chopped
1 sprig curry leaves
2 tsp pounded Rampe (pandanus) leaves (available in Asian stores)
1 cinnamon stick
12mm piece of ginger, crushed
4 garlic cloves, crushed
2 tbsp vegetable oil
salt, freshly-ground black pepper and cardamom powder, to taste
4 medium potatoes, boiled, cubed and diced

2 eggs, beaten
enough ground, toasted, breadcrumbs to coat the cutlets
oil for deep frying

Brunei Cutlets Preparation:

Method:

Heat the vegetable oil in a frying and use to stir-fry the ginger, garlic, onions, chilli, curry leaves, Rampe and cinnamon. Continue cooking until the onions are soft and lightly golden (about 10 minutes). Drain the tuna (but retain the liquid) then stir the fish flakes into the mixture and continue cooing for a few minutes then add the tuna liquid. Stir to combine and continue cooking gently until the mixture is dry.

Season with salt, black pepper and cardamom powder then stir thoroughly to combine. Add the potatoes and mash in to combine. Shape the mixture either into balls about 4 or 5 cm in diameter or into thick patties.

Place the eggs in a bowl and the breadcrumbs on a plate. Dip the cutlets first in the eggs then transfer to the breadcrumbs and ensure they are evenly coated. Heat oil in a wok and use this to deep fry the cutlets until cooked through and golden.

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