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Saturday, May 16, 2015

Candied Sweet Potato



My grandmother never touched another sweet potato since the last war. She had way too much of them while hiding from the Japanese. Even when she is very hungry, it is always anything but this.

Recently I learnt that K-pop wannabees consume only this in order to keep their weight down. They are not allowed any carbohydrates but this. Ah, what an interesting world we live in.

I rediscovered the joy of the simple sweet potato when my kid took a new interest in this root vegetable.  After sweet potato in rice porridge and sweet potato in green bean soup, I thought this is one fun way of eating it.

But this is some sweet potato the K-pop princesses will not be allowed to eat for sure.

Makes enough for 4 ( as snack )

Credits :   justonecookbook  with modifications

Ingredients :

3 medium orange potato, peeled
100 ml white sugar
100 ml canola oil
½ tsp rice vinegar
½ - 1 tsp light sauce ( I use soy sauce for soba which is light and mildly sweet. Adjust amount to preferred savouriness )

Garnish : toasted sesame seeds

Method :

1.    Roll cut or oblique cut the sweet potatoes to make thin wedges.
2.    Wash potatoes and spin dry.
3.    In an unheated pot, combine sugar, oil,vinegar,sauce.
4.    Lay out potato wedges, making sure potato are evenly laid out on the oil mixture in a single layer.
5.    Cover the pot with a folded newspaper ( leaving a little gap ) to prevent splatter as well as to manage the moisture produced.
6.    Turn on the heat and cook at medium-low heat for about 15-20 minutes , depending on the thickness and potato type, until wedges are tan and soft to the bite.
7.    In between cooking, gently stir the wedges so that they are evenly coated. Be very careful because it is very, very hot.
8.    Remove the wedges and coat them with toasted sesame seeds.




Thursday, May 14, 2015

Oyster Flour Noodles

So good, I got this photo hung up in my kitchen!

I exercised certain degree of flexibility for this street food recipe since I have not seen roast pork in the Taiwanese version of oyster mee sua.  The lard and bits of ingredients make this one of the ultimate comfort food on a rainy cold night.

Don’t know about you but I love it with a bowl of acar or pickles.

For 3

Ingredients :

1 cup of pork belly, cut to thin strips
4 mushrooms, julienned and squeezed dry of water
2 Tbsp of chopped garlic
2 Tbsp of fried shallots
1 litre water
250 g noodles or vermicelli
2 big bowls oyster tossed in sweet potato flour
salt, pepper
Parsley to garnish
2 Tbsp potato starch dissolved in ½ cup of water ( optional )

Method :

1.    In a pot, fry pork belly and garlic over medium heat until the garlic is browned together with the mushrooms.
2.    Add shallots. Fry until fragrant.
3.    Add water. Bring to a boil. Cook vermicelli in the broth, timing according to instructions or until desired texture.
4.    Thicken with 2 Tbsp of potato starch dissolved in ½ cup of water if needed.
5.    Dish out the vermicelli to the bowls.
6.    Scald the oysters in the boiling stock for 30 sec.
7.    Ladle over the noodles. Garnish.

8.    Eat warm.

Tuesday, May 5, 2015

Easy pesto pasta

 
Nutty snacks on pasta. 


This is one of the no-brainer pasta that can be whipped up in less than 15 minutes. I added toasted almond for extra texture.

For 1.

Ingredients :
80g dry pasta
1 Tbsp pesto of sundried tomato and pine nuts
1 Tbsp almond slivers, toasted

Method :
Bring a pot of water to the boil. Cook pasta according to instructions.
Drain. Stir in pesto.
Serve, garnish with almonds.


Saturday, May 2, 2015

Really tea tea buscuits

Sorry, the cookie pot was empty by the time I decided to photograph the cookies. 

Seriously. This cookie was so hugely popular that before I could capture it for this blog post, all that was left was crumbs.

I have been watching the Korean drama “Let’s eat” where the blogger uploads the empty plates of his meals to show how delicious the food was. I guess this is the situation here.

Makes 40 medium cookies.

Ingredients :

A:
320g plain flour
1/4 tsp salt
½ tsp baking powder
1 tbsp milled tea powder

B:
200g unsalted butter, softened
1 cup caster sugar
2 eggs

C:
1 cup chopped macadamia nuts

Method :


Preparation –
Preheat oven to 170C with rack.
Prepare trays, lined with greased parchment or silpat.
Combine flour, salt, baking powder, tea. Set aside.


Butter component –
In a mixing bowl, cream softened butter.
Add sugar and whisk until pale and fluffy.
Add eggs. Whisk until ridges form on the batter.

Combining -
In 3 portions, sift in flour component. Whisk.
Fold in nuts.

Assembly -
Use an small ice cream scoop and drop the dough onto the parchment.
Leave a space between cookies, about 2 finger-span.
Dip your fingers in flour then flatten the dough to about 0.5 cm thick.

Bake -
Bake in the preheated oven at 170C for 15 minutes.
Reduce the temperature to 140C. bake for another 8-10 minutes until the cookie rim starts to tan.
Cool the cookies well before storing in an airtight container.