Sunday, 13 December 2015
Churros or Mexican fritters are gaining popularity in Singapore these days. It's a simple cream puff dough fried in oil and coated with cinnamon sugar. It can even be eaten with melted chocolate. The cooked dough is transfer to a piping bag with a star nozzle and deepfried in hot oil or you will end up with oil soaked churros.
100 gms butter
1 cup water
2 tbsps brown sugar
1/4 tsp salt
250 gms plain flour
Place water, brown sugar, butter and salt in a pot.
Bring to a boil over medium fire until butter melts. Turn off the fire.
Add in sifted flour and use a wooden spoon to combine mixture into a dough.
Leave mixture to cool for 5 mins.
Add in one egg, stir mixture till combine. Then add the other egg.
Mix to combine and transfer dough into a piping bag with a star nozzle.
Heat up oil in a pot and pipe dough into hot oil.
Use a scissor dip in oil to cut off the desired length of dough.
Fried until golden brown and drained on a plate lined with paper towel.
Coat with cinnamon sugar and serve.
For Cinnamon sugar mix 100 gms of caster sugar with 2 tsp cinnamon powder.
Friday, 11 December 2015
Jemput pisang is a very traditional Malay local kueh which is very simple and easy to prepare. There are only 3 simple ingredients, self raising flour, sugar and bananas. These 3 ingredients are mixed together and then fried in oil to produce an awesome kueh.
3 Delmonte bananas (450gms with skin)
2 tbsps sugar
150 gms self raising flour
Skin the bananas and mash the bananas in a nowl.
Add in the sugar and stir till sugar melts.
Sieve in the flour and mix well.
Heat up 2 cups of oil and spoon 1 tbsp mixture into hot oil to fry.
Turn down fire to small and continue frying till golden brown.
Scoop up and let it cool before serving.
Saturday, 5 December 2015
Curry puff or karipap is a local Malay snack found in Singapore and Malaysia. Curry Potatoes are the filling and a slice of hard boiled egg is added. There are many recipes to this snack but the malay way of making curry puffs is by adding boiling oil to the flour and adding cold water to knead to a dough. Sealing the edges is an important step as the curry puff will open up during frying if the edges are not seal properly.
Ingredients for the filling:
400 gms cooked potatoes, diced
1 onion, diced
2 tbsps curry powder mixed with 4 tbsp water
1 tbsp sambal chilli ( optional )
Salt and sugar to taste
2 hardboiled eggs, sliced
Heat up 1 tbsp oil in a frying pan and fry onions till translucent.
Add in curry powder and mix well. Fry till oil seeps thru and add in sambal chilli.
Add in potatoes, mix well and pour in 100ml of water.
Combine well and let it cook till dry.
Dish up and let it cool.
Ingredients for the pastry;
350 gms plain flour
130 ml cold water
100 ml hot oil
Pinch of salt
Heat up the oil and take off the stove when the sides bubble.
Sieve the flour and salt together.
Pour the hot oil into the flour and mix with a wooden spoon and mix till like breadcrumbs.
Slowly add in the cold water and knead into a smooth dough. ( Do not add in the water all at once )
Rest the dough for 15 - 20 mins.
After 20 mins divide the dough into 24 pcs.
Roll each dough into a ball and roll into a 8 - 10 cm circle.
Spoon filling on one side of the circle and seal edges.
Crimp the edges with you fingers.
Make sure the edges are tightly seal or else it will open up during frying.
Fry till golden brown and serve while hot.
For Sardine puffs, recipe is same as for potatoes but change to sardine.
Ingredients for Sardine filling
1 can sardines
2 tbsp sambal chilli
Heat up 1 tbsp oil and fry onions till soft.
Add in the sardines but not the sauce.
Mix well with the onions and add in the sambal chilli.
Mix well and dish up to cool before wrapping.
Thursday, 3 December 2015
Taiwanese Rice Balls was a rave many many years ago. It's really expensive to buy and I always wanted to DIY this snack myself. Doing it yourself, we can add any ingredients we want and eat as many as I want without burning a hole in my pocket. As I don't have Calrose rice in my pantry I use a mixture of normal and glutinous rice. Taste just as good.
Pork Floss Sesame Rice Ball
100 gms of Jasmine fragrant rice
100 gms of glutinous rice
200 ml water, for cooking rice
3 tbsps Pork Floss
50 gms drained tuna mixed with 1 tbsp mayonnaise
1 tbsp black sesame/ 1 tbsp white sesame
4 pcs of seaweed
Wash and cook both rice together in the rice cooker or over the stove. Cool rice.
Add in the pork floss and sesame seeds.
Mix to combine thoroughly.
Divide rice into 4 portions.
Using a clingwrap flatten rice and put tuna in the centre.
Shape rice into a ball or triangle shape.
Wrap a piece of seaweed in the middle.
Serve either hot or cold.