Plus, cocoa truffle bars and a community dye bath!
Knish lovers were kvelling Thursday over news that a five-month shortage of the deep-fried treats has finally ended. Gabila’s Knishes, the Long Island factory that is the lone producer of squ…
Do you have any idea why unwanted emails are named after a mysterious, canned meat?
A quick duck pasta recipe featuring umami flavours using leftover duck fat and flavoured with rosemary and lemon. Topped with leftover roast duck slices and cheese.
I know that I've said that making dim sum is best left to the experts. I have to say it again. I just can't help but tinker with recipes that intrigue. These wu gok or taro croquettes, for example, I wonder how they burst into these flaky, almost feather-like crumbs. My curiosity overcame me one day and I thought I should just try to see how they are made. There's no harm in trying. All the ingredients are available to me and I have the recipe in my trusted dim sum book (Chopsticks Recipes: Dimsum by Cecilia J. Au-Yang). I was sure my son would appreciate my efforts because it is his favourite on the dimsum menu. The recipe is pretty straightforward and the process was easy. I changed the filling a bit because the recipe uses light soy sauce but I seem to taste oyster sauce in the ones we eat in the restaurant. I followed the exact recipe for the dough because that part is new to me. The dough is made of steamed taro root and wheat starch. Wheat starch is different from wheat flour. I don't know how to put in words what the difference really is because it is rather scientific. It is starchy rather that floury (duh!) and becomes translucent when mixed with boiling water. It is available in Oriental supermarkets. Having said all that, the finished croquettes didn't turn out as it should but the tasters said that they were actually nicer than the ones at the restaurant because they were crispier and less greasy. That must be because they did not have as much flakes that absorb the oil. The verdict: they are very doable at home, easy and very delicious. I must make some more because the first batch was polished quicker than it it took me to make them. This recipe will make 16-20 croquettes. Ingredients for the pork and prawn filling: 150 gms. of minced pork 150 gmc. of raw shelled prawns, roughly chopped 2 tbsps. oyster sauce 1 1/2 tbsps. of cooking oil 1 tsp. chopped garlic 1 small carrot, chopped 4 chestnut mushrooms, chopped 1 tsp. sugar 1 egg, lightly beaten Method: Season the pork and prawns with 1 tbsp. of oyster sauce. Heat up a wok and, when hot, add in the oil. Stir fry the garlic in the oil for 1 minute then add the chopped carrots and stir fry for 2 minutes or until it begins to change to a lighter colour. Add the mushrooms and stir fry again for another 2 minutes. Add in the seasoned pork and prawns and stir fry on high heat. Add the last tablespoon of oyster sauce and the sugar. Fry until the prawns turn pink. Lastly, add the beaten egg and sesame oil and stir fry until the mixture thickens, about 2 minutes. Leave to cool and use as a filling for the croquettes. Ingredients for the taro dough: 1 kg. of taro 1/2 c. wheat starch 1/3 c. boiling water 1/4 c. sugar 1 tsp. salt 1/4 c. of oil cooking oil for frying Method: Peel and cut the taro into big pieces. You can buy peeled frozen taro from Asian supermarkets. Steam the taro for about half an hour until soft. Test with a fork. Peel off the dry outer layer of the cooked taro and grate the middle part. You will need 560 gms of grated cooked taro for this recipe. Pour boiling water on the wheat starch and stir to mix. When cool enough to touch, knead gently to a smooth dough. Put this in a food processor and add the taro, the sugar, salt and oil. Blend until a soft, smooth dough is achieved. Form an approx. 35 gm. ball of dough in a wheat flour dusted board. Press an indentation in the middle and scoop a 1 tbsp. measure of filling. Fold the edges towards the middle and gently seal. Coax into a quenelle shape. Heat up enough oil for deep frying. When very hot, lower a few of the croquttes carefully into the oil. Fry on medium heat for about 4 minutes until flaky and browned. When done drain on racks with a tray under it. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER. Pork and Prawn Siomai. Wontons. Siopao (Char Siu Pao). Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
I hardly think that it's unreasonable, sometimes even understandable, for people to bundle their perceptions for different cultures around a region, as a whole. As one of the Asians, Taiwanese to be exact, I am certainly far more accustomed to many of the... #gochujang #Korean #mac'ncheese
An easy recipe for baked Asian chicken drumsticks covered in sesame seeds.
German Pancakes are a classic breakfast your whole family will love. They're so easy too, just throw everything in the blender, then bake!
After an extra late night of cocktails and talking to strangers, I slept in until I could function enough to go out for lunch. I wanted something comforting and possibly fried. It was the perfect opportunity to check out Gordon…
Light and airy pancakes with the depth of sourdough flavor.
【 Brain Berries 】Westerners enjoy eating some quite disgusting dishes, and we are here to judge them and cringe at their culinary preferences!
I hardly think that it's unreasonable, sometimes even understandable, for people to bundle their perceptions for different cultures around a region, as a whole. As one of the Asians, Taiwanese to be exact, I am certainly far more accustomed to many of the... #gochujang #Korean #mac'ncheese
here's a 3rd century dessert hat Cleopatra ate. Only five ingredients: dates, black pepper, salt, honey and pistachios.
One of the joys of this is how easy and quick it is to make. You may need to be rather brutal with the lettuce as you tear the leaves off to provide the edible wrappers for the beef, which is why I specify one to two icebergs. If you want to perk the leaves up a little, making sure they curve into appropriate respositories for later, leave them in a big bowlful of very cold water (throw in ice cubes too) while you cook the minced beef, then make sure you drain them well before piling them up on their plate. For US cup measures, use the toggle at the top of the ingredients list.
This limited-edition pork tocino product is the perfect mix of sweet and meaty. Make tasty Filipino food recipes with SPAM® Tocino!
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Creamy risotto repurposed into crispy cakes make a perfect light dinner over a bed of arugula. These are so good you’ll find yourself making risotto just for the leftovers!
The Hairy Bikers cardamom cookies are inspired by their trip to Norway. They take 10 minutes to prepare. Make a batch with the kids if you for a cheap activity.
Canggu offers plenty of tasty places so you don't have to sacrifice flavour while saving money. Here are my favourite cheap eats in Canggu.
Find the perfect chicken salad-based bite to add to your next teatime menu.
Marina shares an awesome recipe for Fufu & Nigerian Chicken Stew just in time for Emancipation celebrations in Trinidad & Tobago.
Purists will be tearing their hair out, but we wanted to put our own spin on the much loved classic Italian pasta with tomato, anchovies, chilli and capers. We often talk about our Queen Butter beans as “nature's gnocchi” - which is why the bigger the bean, the better for this recipe. Their creaminess creates the ultimate satisfaction without the added sluggishness you can often feel after a weighty bowl of pasta, and if using jars, unlike pasta, you don’t even need to cook them beforehand!This is a weeknight staple, whipped up in ten minutes and can travel easily into work the next day for a delicious lunch that will really hit the spot.Check out our Top 10 Butter Bean Recipes if you loved this one!
Throw together these tasty tacos with Curtis Stone's quick and easy 30 minute recipe.
Did someone say weeknight meatballs? Juicy pork meatballs, nestled in a fiery, creamy harissa-coconut sauce, are ready in under an hour.
This sourdough pierogi recipe is the sourdough starter discard recipe you've been looking for! Making homemade pierogi is a fun cooking project and I'm sharing two filling for pierogi below: sweet potato kale cheese and potato and cheese
Bring the family together over Swedish meatballs - there's a mouthful of flavour in every bite!
Imbolc is a time to celebrate the hearth and home, and the gradual return of light and warmth. Celebrate Imbolc with seasonally themed cooking.
