Fish cakes, a Thai specialty often found as a snack on markets, or as a starter in restaurants. Ingredients include fish meat; a spicy curry paste, normally used to make nahm phrik kaeng (fig.); sliced Chinese longbeans, called tua fak yao in Thai (fig.); bai makrud or kaffir leaves (fig.), cut into slivers; chicken egg yolk; sugar and salt. The items are mixed into a paste and fried in oil as flat slabs. In Thai they are called thod man pla.