Tian bula (Taiwan)

 



Tian bu la are Taiwanese fish cakes made with soft white fish fillets, eggs, and a thick dough containing either potato or tapioca flour. The generously seasoned mixture is poured directly into the hot oil, then deep-fried until golden brown.

Fish cakes are usually shaped into long and thin cylindrical forms, but are sometimes flattened into thick, round discs. Although they can be eaten immediately after frying, Taiwanese traditionally boil them over low heat in a soy sauce-based broth, which softens the crunchy crust and infuses the cake with all the tangy broth flavors.

Fried and boiled versions are often served in traditional Taiwanese restaurants alongside other deep-fried treats such as fish cakes or tofu. It is served in bowls and covered in a sticky brown sauce made from chili paste, soy sauce, miso soup, and sugar.

Traditionally, gravy leftovers are mixed with the broth in which the cakes are boiled to create a delicious soup that is then eaten at the end of a meal. Both types of tian bu la are staples of Taiwan's night markets and are one of Taiwan's favorite street foods.

ENJOY YOUR MEAL

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