Archive for snacks

Coconut Prawn Fritters

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As featured in  Tastespotting

Just a little afternoon snack  (and light dinner) I felt like having yesterday. Although I was actually craving for Singaporean Chili Crab. Yups, just not the right season (and country) for that. The prawns I got from the hotel’s kitchen, are from Dalian, I think. Nice to have a little of seafood again after a while…..

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I shouldn’t be posting recipe in details because it’s soooo easy to cook.  Just make sure the prawns are cleaned & deveined, split in the back, marinate shortly in salt, pepper, lemon & garlic, rolled in flour, dipped in lightly whisked white egg, rolled in dessicated coconut.

Deep fried in oil until it turns color to beautiful yellowish. Place on paper towels to soak the remaining oil.
Ready to be devoured with sweet chili sauce dipping…….

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Beef Croquettes

Catching up on my postings that I missed for almost 2 weeks since my computer crashed! What a headache, it began with a seemingly innocent download update from microsoft that causes some programs do not work – followed by internet connection crashing. I ended up spending the last 4 days re-installing all of the programs + their plugins, which sounds easier than done. Now I got the necessary program running, but my sound card is messed up pretty good. Don’t understand why….   oh well!

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This week is just not my good week. Being stuck in the hotel for most of the time, I could only find limited grocery to cook with.  Not too bad with the croquette though.  Great for afternoon snacking while getting my feet warmed up in a pair of fuzzy socks and a cup of warm ginger tea in hand.

 

BEEF CROQUETTE
(you may alternate beef roux with potato fillings instead)

Ingredients:
* 400gr minced beef  (can subs with chicken if you wish)
* 1 large carrot, tiny cubes
* small bunch of parsley, finely chopped
* 1 large onion, finely chopped
* 2 pcs garlic, crushed
* 300 gr of toasted breadcrumbs
* 4 pcs of egg white
*  1 cup grated strong vintage cheese

Roux (filling) ingredients:
* 80 gr of butter
* 80 gr of flour
* 3 cups of beef stock
* salt, sugar, white pepper, nutmeg to taste

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Directions on how to make roux:
1.) Melt the butter in a pan slightly brown.
2.) Add flour all at once and stir until completely mixed
3.) Keep them on low heat while adding stock/water bit by bit
3.) Keep stirring until the mix is smooth & creamy enough to mold. Set aside

Cooking the croquettes:
1.) Melt butter to cook onion & garlic until fragrant
2.) Stir in beef, carrot & parsley until cooked through
3.) Mix roux & beef together – add salt, pepper, nutmeg & grated cheese
4.) Set aside and refrigerate for a while so it would be easier to shape
5.) Shape roux mixing into balls of 4cm diameter
6.) Coat with flour, dip into whisked white eggs,
       then double coat it again with toasted breadcrumbs
7.) Deep fry until light golden color. Set aside and drain on paper towel.

The croquettes are best served hot with mustard dipping. Our family’s favorite is Dijonnaise Mustard by Masterfoods. Yummie!!!

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Crispy Fried Wonton

Image Hosted by ImageShack.usDeep fried wontons with sweet chili sauce dipping

 
I never had the need to learn to make fried wonton when I lived in Jakarta. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s the chicken noodle that’s to-die-for.  You know where it is  😉   Since I live in the mainland, I rarely find any fried wonton, you know, the crispy ones. If there’s one, it would be soaking wet in oil with the flavours I barely recognize. 

I come to one conclusion, the best chinese food is not in the mainland China. It’s in South East Asia. Singapore-Indonesia or Malaysia.  Anyway, this is my first trial to make fried wonton. So simple and makes a great afternoon or evening snacks.

 

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There’re several different versions of the recipe, but I like this one better. I know how it should taste like, at least.

DEEP FRIED WONTONS

 Ingredients:
*  1 packet of wonton wrappers (square ones) from market
*  1/2 pound minced chicken
*  5 pcs of large prawns – minced
*  4 stalks of spring onions – finely chopped
*  2 tbsp of light soy sauce (I use soy sauce for seafood)
*  1 tbsp of oyster sauce
*  1/2 tsp. sesame oil
*  1/2 tsp. sugar
*  1 egg – whisked
*  1 tsp. corn or potato starch
*  salt and pepper to taste
**  Mix them all together

 

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 Cooking Directions:

1.)  Prepare the filling, place about 1 tsp filling in the center of the skin
       Brush egg white to the edges and around the filling
       Seal it tight in a triangle shape, seal the two edge together
       and make a tight pocket
2.)  Repeat until filling is finished
3.)  Heat up oil in a deep heavy skillet over medium heat
4.)  Fry wonton for a few minutes on each side or until golden brown.
5.) Remove and drain oil on paper towels
       Serve with sweet chili dipping

 

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“Martabak” – meat pancake asian style

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Martabak or murtabak is a popular street food which is probably originated from the arab culture – which is also popular in Saudi Arabia, India, Indonesia, Singapore, Malaysia & Brunei.  Although I swear I’ve seen a different variety of “martabak” sold on the street corners in China.  The chinese version of martabak is using solely chopped spring onions as fillings, slightly smaller in size, using soft pancake instead of crispy outer layers.

So martabak is more like a late afternoon/evening snacks. Mind you, we Indonesians, love snacking so much that there’re so many varities of snack food for different times of day. If you’re lucky enough to see the martabak seller “in action” when he’s carefully stretching a lump of dough into a huge thin skin to cover the entire wok. I always love a good show before my meal anyway 😀

While the dough is frying in oil, he will whip up the fillings – eggs, cooked minced meat/lamb, chopped leeks/spring onions, pinch of this and that. He will then spread the fillings into the dough, fold the dough into a square, flip it. Before you know it, you have a plate of warm martabak cut into bite size squares with divinely crispy layers.

A few weeks ago, David mentioned about his new discovering of this “absolutely yummy” mongolian pancake. When he described it in detail, I thought it sounds so familiar with Indonesian martabak. Hey, maybe I should try making one, didn’t look too difficult….

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Verdict:  this is such a hard work! least for me. The dough can’t be stretched thin enough, although the pancake turned out to be quite crispy. I don’t think I’d want to make it too often.  Pls excuse the photo too, tough to get the perfect angle….  I hate it!

** Recipe source: Sexy Chef – makasih mbak Rieke!

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Fried Apple Pies

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Fried Apple Pies

I’m so in the mood to bake new things. Usually a particular smell in the kitchen that I’m not familiar with will trigger my gag reflex. Sensitive but not as bad as expected. Other than that, I can still run around doing things in the kitchen, taking photos and other things. One thing I notice though, I got more sensitive with movements. That also triggers my gag reflex. So those weird positions I do when taking photos are limited and I bought myself a tiny adjustable stool.

The Deli kitchen can provide ready-made puff pastry now, which is good  😀

FRIED APPLE PIES

Ingredients:
*  2 sheets of puff pastry
*  5 pcs apples, grated
*  2 cups unfiltered apple cider
*  1 1/2 cups water
*  4 tbs light brown sugar (I use palm suiker)
* 1 teaspoon grated orange zest
* 2 pcs cinnamon sticks
* extra sugar if you like it sweeter

Pie Fillings:
1.)  Briskly simmer all filling ingredients & a pinch of salt
2.)  Stir occasionally & mashing apples with a potato masher,
     until a thick purée forms, about 20 minutes. Cool completely.

Cooking Directions:
1.) Divide pastry dough into 6 equal pieces.
2.) Roll out 1 piece on a lightly floured surface with rolling pin
3.) Place 2 tbs of filling in center. Lightly moisten edge with water
4.) Fold dough over – I made triangle shape
5.) Press out air around filling, pressing edge to seal.
6.) Transfer to a large sheet of parchment papers.
7.) Heat 2 inches of oil in a heavy pot (preferably cast-iron)
     over medium heat.
8.) Fry pies. Layers should separate slightly as they get crisp,
     turning occasionally, until deep golden-brown.
9.) Transfer to rack to drain. 
     Dust warm pies with icing sugar before serving.

Cooks’ notes:
• Filling can be made 1 week ahead and chilled, covered. Bring to room temperature before using.
• Pastry dough can be chilled up to 2 days.
• Pies are best the day they’re fried but keep, wrapped in foil once completely cooled, at room temperature

Recipe Source: EPICURIOUS

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