Asian Chanukah Recipes

THAI FISH CAKES

Great for Shabbos Chanukah or when you really want to impress your guests. This fish cake and sauce combination will make a Shabbos Chanukah to remember.

1 20-ounce frozen gefilte fish roll
1 cup cilantro, chopped
4 large cloves garlic, minced
3 eggs, beaten
5 tablespoons flour
⅛–¼ teaspoon crushed red pepper flakes
3 green onions, chopped
3 tablespoons canola oil, plus additonal oil for frying

Defrost fish roll and mash into a smooth consistency. In a large bowl, combine all ingredients and mix thoroughly. Shape into patties 2½–3 inches wide. Thin patties cook faster and go further, but you can make them any size you like.

Heat oil in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Add more oil as needed. Remove to a platter covered with paper towels to drain excess oil.

Serve hot or at room temperature with Fish Cake Dipping Sauce (see page 61).

Serves 10–12 as an appetizer, or 4–6 as a main dish.

LUMPIA

An interesting twist on the more familiar eggrolls. This is a Philippine dish that is sure to please a crowd I love serving this towards the end of Chanukah once I’ve had my fill of latkes.

Easy to prepare ahead of time. Great to keep in the freezer for when you have unexpected guests. They freeze beautifully.

2 teaspoons canola oil, plus additional oil for deep-frying
½ onion, diced
2 pounds lean ground beef
1 teaspoon salt
2 cups frozen peas and carrots
2 packages spring roll wrappers (30 wrappers)

Heat 2 teaspoons canola oil in medium-size frying pan over medium heat. Lightly sauté onion, then add ground beef and salt. Cook on medium heat until meat is browned. Remove from heat and drain oil. Add frozen peas and carrots to ground beef and onion mixture. Allow to cool.

Peel one spring roll wrapper off paper and set on a large plate. Keep remaining wrappers covered so they don’t dry out. Take 1 heaping tablespoon of ground beef mixture and place on lower ⅓ of wrapper. Fold both right and left side of wrapper toward middle like an envelope and tightly roll from bottom to top. Place lumpia face-side-down in a container or on a plate until all lumpias are assembled. Deep-fry in oil.

Yields 20 lumpia.

Note: Lumpia can be frozen after they are assembled and can be cooked frozen. They are great for a quick snack or a melaveh malkah treat.

BANANA LUMPIA

A wonderful and unusual treat for a Chanukah party. This dessert is quick to make and absolutely delicious.

16 spring roll wrappers
4 whole bananas, cut into quarters lengthwise
4 tablespoons sugar
1 teaspoon cinnamon, optional
canola oil, for deep-frying

Combine sugar and cinnamon in a bowl and coat bananas with the mixture. Take 1 spring roll wrapper and place 1 banana strip on bottom ⅓ of wrapper. Fold in left and right side and roll up from bottom.

Deep-fry on each side until golden brown. Drain on paper towels and serve while still warm.

Yields 16 lumpia. Serves 8.

Excerpted from The Complete Asian Kosher Cookbook By Shifrah Devorah Witt and Zipporah Malka Heller. Visit their site at http://www.asiankoshercookbook.com.

(5) Anonymous, November 24, 2010 2:42 PM

great ideas

for Thai fish cakes do I need a gefilte fish roll with spices added already? tx shulamit

(4) Margie Frankel, November 23, 2010 7:26 AM

Filipino dishes

I come from the Philippines and love fried lumpia, My mother taught me how to make it. there are several varieties. Banana lumpia or "Turon" is a very common afternoon snacks. When I was in High school, we use to eat it for lunch. I'm glad to know that you can eat it for your special occasion. It is fun to prepare lumpia. It's how my Mother kept the children busy in the kitchen by rolling the lumpia in its wrapper.

(3) Anonymous, November 22, 2010 4:50 AM

Try having a lumpia rolling party. First, it works best if you can get a package of 500 (at least) lumpia wrappers. Otherwise, someone will have to make them and it is tedious although worth the effort. The batter is a very thin flour and water mixture that is painted on a lightly oiled pan. Painted with a brand new paint brush and the size depends on your patience. I prefer a brush that can cover an 8" in diameter pan with two or so strokes because when it is dry it is done. Then you get to start all over. Delicious, that they are and have always been pleasing to a crowd who anxiously wait, hover and drool on the person doing the frying. This person will or should say "just wait, be patient or you won't get any!" It does no good. All will enjoy. Brura

(2) Michal, November 21, 2010 5:43 PM

buy this book!

the recipes are so good and easy. it's so beautiful, too. I just love it.

(1) ana, November 21, 2010 10:19 AM

fish cake dipping sauce?

we don't have page 61 here. is it possible to get the fish cake dipping sauce recipe? the fish looks so interesting. FROM THE AUTHOR: The Recipe is as follows: Fish Cake Dipping Sauce: Light and Tangy this sauce enhances the flavors of fish cakes and spring rolls. 3/4 cup rice vinegar/ 1/2cup sugar/ 1/4-1/2 teaspoon crushed red pepper flakes/ 1 tablespoon water/ Mix ingredients together and serve over Thai Fish Cakes.

ana, July 26, 2011 3:52 PM

Thanks!

I just saw the author's note providing the recipe for the sauce. Thank you to Ms. Witt and Ms. Heller and to Aish. I am so excited to try the Thai fish cakes.