Arook Thayin (chicken Croquettes Burmese Style)

The desired result of church discipline is always repentance and the restoration of the offender. Our private and public disciplinary measures should always be undertaken in a spirit of love, gentleness, and humility as we seek to bring about this positive end (Galatians 6:1-2). When restoration does not occur and expulsion becomes necessary, we are glad to see the purity of Christ and the church upheld, but we should be grieved, individually and corporately, that someone we loved as an apparent brother or sister in Christ is now understood to be an unbeliever (Jim Elliff and Daryl Wingerd).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Vegetables	Burmese		6	Servings

INGREDIENTS

4		Scallions, very finely
		chopped
1/2		Fresh green chilies, seeded
		and very finely chopped
		up
		to 2
1/4	c	Chopped coriander leaves
3		Chicken-breast fillets
		weighing about 12 oz 350
3	T	Flour
4		Eggs
		The Juice of 1-1/2 inch
		4-cm piece of fresh
		ginger crushed in a
		garlic
		press or the grated
		piece
		Salt
		Light vegetable oil for
		deep-frying about 1 inch
		2- 1/2 cm deep

INSTRUCTIONS

g
Chop the scallions, chilies (half a chili is enough for me), and
coriander in the food processor. Then add the chicken, flour, eggs,
ginger, and salt, and process until the chicken is finely chopped and
all the ingredients are well blended. (I have overprocessed the
chicken to a paste by mistake, and the result was also delightful).
Chill, covered, for 1-2 hours.  Deep-fry by the heaping tablespoon (dip
the spoon in oil so that the  mixture does not stick) in medium-hot
oil, turning over once, until  browned all over. Drain on paper towels.
Serve hot or cold.  The recipe makes about fourteen 2 1/2-inch (6-cm)
fritters and up to  thirty-six tiny ones.  VARIATION  An Indian
Baghdadi arook thayin is made with a pinch of turmeric.  SERGIO'S
NOTES:  Jews from Calcutta, Cochin, Persia, and Iraq began to settle in
Burma, in Southeast Asia, in the mid-nineteenth century. It was Jews
of Baghdadi origin who organized the congregation, and it is their
style of cooking that influenced the Jewish style that developed
locally. During the Japanese occupation, almost all the community
fled, many of them to India.  This recipe was given to someone I know
by Mrs. Philomene Jacobs of  the Baghdadi community in India. These
delectable fritters - soft and  creamy, gingery and peppery - make
splendid finger food. Posted to  JEWISH-FOOD digest V97 #204 by Linda
Shapiro <lss@coconet.com> on Jun  28, 1997

A Message from our Provider:

“Misunderstood? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 726 Calories From Fat: 400 Total Fat: 44.7g Cholesterol: 279.1mg Sodium: 336.2mg Potassium: 840.3mg Carbohydrates: 32.5g Fiber: 10.7g Sugar: 9.2g Protein: 52.9g