Archive for the ‘Snacks’ Category

Churros

July 1st, 2010

School holidays…..3 hungry kids….cold weather, what better than Churros.

Ingredients:01072010167

1 cup of water
100g butter
1 cup of plain flour
1/4 teaspoon salt
3 Eggs, lightly beaten
Vegetable oil for deep frying
Icing sugar, sifted
200 g good quality cooking chocolate
1/4 cup milk

Directions:
Combine water and butter in a saucepan and bring to boil.
Remove from heat
Add the flour and salt and beat with a wooden spoon until combined and the dough comes away from the side. Cool
When dough is cool add the beaten eggs little by little while beating. When dough is shiny and well combined.
Spoon into a piping bag with a large fluted nozzle.
Heat oil in a large flat saucepan on medium heat
Using a knife to cut the dough, pipe 10 cm lengths into the oil and fry until golden brown.
Drain on kitchen paper and dust with icing sugar.
Melt the chocolate with the milk until mixture is smooth.
Arrange churros on a platter and serve with the dipping sauce……

01072010169

Yummy….

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Bola tahu wijen (tofu balls rolled in sesame seeds)

February 20th, 2010

Ingredients:
400 gr tahu, chopped real fine
2 eggs, beaten
30 gr ebi (dried shrimp) shredded
1 stalk of chopped spring onion
2 tablespoons cornflour
100 gr sesame seeds
Vegetable oil for frying

Spices – grind
3 cloves of garlic
Salt & pepper to taste

Directions:
1. Mix the tahu, egg, ebi and spring onion
2. Add the ground spices
3. Add the cornflour and mix well
4. Take small amounts of the mixture and roll into small balls
5. Roll balls in the sesame seeds
6. Deep fry till golden

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Risole

February 20th, 2010

Ingredients
For Risoles skin
150 g Plain flour
1 egg
200 ml milk, or a little bit more depend how thick the mixture
Salt to taste

For filling
150 g minced beef/chicken
2 medium or 3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 cloves of garlic, peeled and sliced
1 stalk of celery, chopped
1 stalk of spring onion, chopped – (optional)
1 tablespoon of flour, mixed with a little of water
1/2 teaspoon of pepper
salt to taste
sugar to adjust the taste
1 cup of water
For dipping
1 egg
Bread crumbs

Directions
1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it’s done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

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Gyoza

February 17th, 2010

I had the pleasure of having two beautiful girls from Japan staying with me for almost a year. This is what they made for me…

Ingredients:
Round wonton skins
100g pork mince
salt and pepper
Cabbage twice the volume of the Pork
1 onion
a clove of ginger -Translations-
a clove of garlic
a little of oyster sauce or soy sauce
a little of sesame oil

Directions:
chop vegetables finely
dust the cabbage with salt and drain off
put all vegetables and seasoning into the pork mince, and knead
Heat a frying pan with a little vegetable oil
Place gyoza’s upright in the pan and fry until the bottom is crispy and brown
Add a glass of water and place a lid on top of pan. Cook for about 2 mins.
Turn of the heat and remove gyoza’s and place on a platter.

Serve with dipping sauce of -
Soya sauce
Sesame Oil
Rice wine vinegar

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Kue Kepang Manis

March 5th, 2009

Ingredients:
500 gram Plain Flour
150 gram caster sugar
1 teaspoon Vanilla Sugar (essence)
Half a teaspoon of salt
2 Eggs
100 gram sesame seeds
100 ml water
110 gram margarine

Directions:
1. Mix the flour, sugar, salt and vanilla with the sesame seeds
2. Add the eggs and water and mix till smooth
3. Add the margarine and mix until it isn’t sticky
4. Leave to rest for 15 minutes
5. Knead and roll the dough until about 3 cm cut pieces of about 1.5×8 cm.
6. Plait the pieces and pinch ends to lock
7. Fry in hot oil until golden brown. Drain and cool
8. Store in airtight container

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