Saturday, October 30, 2010
Culinary Adventures: Awfully Chocolate Cupcakes
I made these using the Awfully Chocolate cake recipe I found online but alas they didn't turn out that great as cupcakes. But here are the pictures anyway.
Saturday, October 23, 2010
Culinary Adventures: Potato Korokke
Wow, can't believe it's almost the end of October already! Time really flies. Christmas is just about 2 months away.
I made potato croquettes today for the family dinner. These little gems are really easy to make yet are a definite crowd-pleaser. I originally intended to make them using minced pork and beef but realised I didn't have any in the fridge. I decided to improvise a bit using luncheon meat instead. Corned beef would be another possible substitute.
Here's the recipe for it.
Ingredients:
About 500g of potatoes
Half a can of luncheon meat/corned beef (chopped into smaller pieces)
...1/2 tsp pepper
1/2 tsp salt
1/2 tsp paprika
1/4 large white onion (chopped)
A small piece of butter(about the amount you would use for spreading on a piece of bread)
About 1 litre of boiled water
For the coating:
About 4 tbsp plain flour
2 eggs
Breadcrumbs
Cooking and preparation time: About 45 mins to 1 hr
How to cook:
Peel the skin off the potatoes. Put them in a pot and then pour the boiling water over. Let it boil for about 15 minutes till the potatoes are soft. Drain all the hot water off and leave the potatoes in the pot. Using a fork(or a masher if you have one), mash the potatoes up.
Prepare a pan to fry the other stuff. Add about a spoonful of oil. Add the chopped onions and fry for about 5 minutes. Then add the luncheon meat or corned beef and cook for another 5 minutes or so. Add pepper to taste. Remove and stir into mashed potato. Mash the ingredients together again. Add salt, pepper and paprika to taste. Taste the mixture first before rolling them into balls in case you need to add more seasoning.
Crack the egg and beat into eggwash. Roll the potato mix into balls or oval shapes if you like. Coat in flour, then dip in eggwash and finally in the breadcrumbs.
Heat up a wok of oil enough to cover up to at least halfway of the croquettes when they fry. When the oil is hot enough, slowly slide the croquettes into the wok to prevent them from splashing.
Using a spider frying ladle, slowly turn the balls over only when they are about medium brown in colour.
When they are evenly golden brown, scoop them up and allow the excess oil to drip off on paper towels. Ta-dah!
I made potato croquettes today for the family dinner. These little gems are really easy to make yet are a definite crowd-pleaser. I originally intended to make them using minced pork and beef but realised I didn't have any in the fridge. I decided to improvise a bit using luncheon meat instead. Corned beef would be another possible substitute.
Here's the recipe for it.
Ingredients:
About 500g of potatoes
Half a can of luncheon meat/corned beef (chopped into smaller pieces)
...1/2 tsp pepper
1/2 tsp salt
1/2 tsp paprika
1/4 large white onion (chopped)
A small piece of butter(about the amount you would use for spreading on a piece of bread)
About 1 litre of boiled water
For the coating:
About 4 tbsp plain flour
2 eggs
Breadcrumbs
Cooking and preparation time: About 45 mins to 1 hr
How to cook:
Peel the skin off the potatoes. Put them in a pot and then pour the boiling water over. Let it boil for about 15 minutes till the potatoes are soft. Drain all the hot water off and leave the potatoes in the pot. Using a fork(or a masher if you have one), mash the potatoes up.
Prepare a pan to fry the other stuff. Add about a spoonful of oil. Add the chopped onions and fry for about 5 minutes. Then add the luncheon meat or corned beef and cook for another 5 minutes or so. Add pepper to taste. Remove and stir into mashed potato. Mash the ingredients together again. Add salt, pepper and paprika to taste. Taste the mixture first before rolling them into balls in case you need to add more seasoning.
Crack the egg and beat into eggwash. Roll the potato mix into balls or oval shapes if you like. Coat in flour, then dip in eggwash and finally in the breadcrumbs.
Heat up a wok of oil enough to cover up to at least halfway of the croquettes when they fry. When the oil is hot enough, slowly slide the croquettes into the wok to prevent them from splashing.
Using a spider frying ladle, slowly turn the balls over only when they are about medium brown in colour.
When they are evenly golden brown, scoop them up and allow the excess oil to drip off on paper towels. Ta-dah!
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