Archive for the ‘Deep Fry’ Category
Prawn fritters! Traditionally, you would want to have the shrimp all intact – heads, tails, shells and all on top and it gets all crisped up and add crunch to the fritter!
2 cups AP Flour
2 Tablespoons rice flour
1 tsp baking powder
1/4 tsp turmeric, ground
1 Tablespoon kosher salt
1 1/2 – 2 cups water
1/2 cup Chinese chives, trimmed and cut into 1 ½ inch lengths
1 1/2 cups mung bean sprouts, rinsed
1 small yellow onion, finely sliced
1 jalapeno, seeded, finely diced
1 lb medium shrimp (about 20-25), tails-on, cleaned
Rice bran oil for frying
Combine the flour, rice flour, baking powder, turmeric and salt into a mixing bowl. In a small bowl, beat egg with water. Make a well in the center, and add egg mixture. Mix with a wooden spoon to make a thick batter until just combined. Add more water if needed till the consistency of thick yogurt. Do not overmix. Stir in the chives, bean sprouts, onions and jalapeno. Let batter rest 15 minutes.
Using a deep pot, preheat oil for frying to 350 degrees. Place a shallow stainless steel ladle in the oil to and let it heat for 2 minutes. Remove ladle from the oil and allow excess oil to drip off. Fill the hot ladle with 3-4 Tablespoons of the batter mixture. Place a shrimp in the center and press lightly down.
Gently lower the ladle into the hot oil. Deep-fry until the fritter turns light golden, about 2-3 minutes. With the help of a small sharp knife, loosen the fritter from the ladle around the edge and pop the fritter into the oil. Let it cook further for a minute or until the cucur turns golden brown. Transfer fritters on a cookie rack over a sheet pan. Sprinkle fritters with some salt as it leaves the fryer.
Chili Dipping Sauce:
1 cloves garlic
4 Fresno red chillies
1 teaspoon ginger, grated
1 small shallot
2 Tablespoons sugar
1 lime, juice only
2 Tablespoons tomato ketchup
1 Tablespoon white vinegar
1/2 teaspoon kosher salt
Preparing garlic chili sauce:
In a blender, place all garlic chili sauce ingredients together and process to a fine paste.
Khao Tung Na Tung. A delicious mouthful. I call it Super tasty Thai nachos. Make this for your next Superbowl party.
Chef’s tip: Some Asian markets sell the rice crackers for Chinese Sizzling Soup, and all you have to do is just deep fry them. Fry them just lightly till it puffs and rises to the top. It should be fair and white, not golden.
½ cup coconut cream (top part of unshaken can of milk)
8 cloves garlic
5 coriander roots
1/2 cup coconut milk (reserve 2 Tablespoons for finishing)
1/2 lb ground pork
1/2 lb small shrimp, cut into small dice
2 Tablespoons fish sauce
2 Tablespoon palm sugar
1/4 teaspoon white pepper
A pinch of chili powder
1 shallot, sliced thinly
2 Tablespoons peanuts, crushed
Prepare the spice paste: Using a mortar and pestle, grind the garlic and cilantro roots to a paste. Set aside.
Preparing the sauce: In a separate pot, crack the coconut cream by heating the coconut cream on medium high till it begins to separate and a glossy sheen appears. (If it does not separate, add a tablespoon of oil, preferably coconut oil) Add spice paste and fry till fragrant and oil has separated, about 5-7 minutes. Add coconut milk and bring to a simmer. Add ground pork and break into tiny pieces. Season with, fish sauce, sugar, pepper and chili. Add shrimp and remove from heat. The residual heat will cook the shrimp. Toss in sliced shallots. Transfer to a serving bowl and drizzle with the coconut cream to finish. Serve with rice crackers.
2 cups cooked rice
With wet fingers, take a handful of hot rice and gently spread on a clean silpat till it is about a quarter inch thick. Run a pastry cutter to make 2X2 inch square marks. Place in an oven 220F for 2-3 hours* until rice is crisp and firm. Break into squares.
* You can also dry in the sun or use a dehydrator.
Frying the crackers: Heat a pot of oil, about 2 inches deep. When oil is hot, test with a wooden stick that bubbles appear. Drop the crackers in and it should puff up and float. Remove immediately and place on draining rack.
* Pho Ga
I have taught this class several times now but didn’t realized I never published the recipe on the blog. We made chicken pho again this afternoon but I didn;t take a picture. So this picture above is close, sans the spinach. I personally prefer chicken pho over the the more popluar beef pho.
2.5 lbs chicken carcass (backs, necks, bones, feet)
3.25 quarts water
1 small chicken, about 3 lbs
1 Tablespoon kosher salt
3 quarts chicken stock
Water to cover
1 (3-inch) ginger, skin on
1 yellow onion, skin on, root removed
3 stalks green onions, cut into 4 inch pieces
2 Tablespoons kosher salt
2+ Tablespoons fish sauce
1 teaspoon sugar, preferably rock sugar
½ cup green onions, chopped
½ cup cilantro, chopped
3 cups mung bean sprouts
16 sprigs Asian basil
1 serrano or jalapeno chili, cut into thin rings
2 lime, cut into thin wedges
1 lb dried 1/16-inch-wide rice sticks, soaked
3 shallots, sliced finely lengthwise
1/2 cup rice bran oil
To make the chicken stock:
Blanch bones in boiling water. Rinse bones, and pot. Measure water into the pot, add rinsed bones, and bring to boil. Simmer for 2 hours, skimming scum as needed. Strain stock. Skim off fat. Optional: Cool and chill overnight . The next day, remove fat solids on top.
To make the broth:
Bring the chicken stock and water to a boil in a stockpot only large enough to fit a chicken snugly. Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the broth. Add green onions. Simmer for 15 minutes. Lastly add fish sauce, salt and sugar. Taste, and add more if needed. The broth should be quite salty as it will be balanced by the noodles.
Next, dunk in the whole chicken making sure the whole bird is fully submerged and bring to a boil again. If broth doesn’t cover the chicken, add additional water. When it comes to a boil, cover, turn heat down and simmer 10 mins. Turn off heat and leave chicken for 20 mins in the covered pot. Test to ensure chicken has reached 165F.
Remove scum that forms on top with a slotted spoon. Remove chicken, and plunge chicken into a cold water bath. Drain. Let chicken sit for 20 minutes before removing the meat (skin optional). Either shred the meat or cut the meat into ½ inch thick slices. Discard bones. In the meantime, strain the broth, discard the solids and bring the chicken broth back to a boil. If you had added more water to cover the chicken, then simmer longer to reduce the broth enough to make 12 cups.
To make the garnish and toppings:
Chop green onions and cilantro and mix together. Set aside. Place bean sprouts, basil, chilies and lime wedges on a central plate.
Make the crispy shallot. Place shallot in cold oil and start to heat on medium. When shallots are nicely bubbling, bring heat to medium high till light golden brown. Remove from heat immediately. Separate the crisp shallot from oil.
To make the noodles:
Soak the rice noodles in cold water for at least 20 minutes. Bring a large pot of salted water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 4 minutes. Drain immediately. Use immediately.
To serve, place t cooked noodles in bowls. Place a small handful of shredded chicken on the noodles. When the broth comes to a rolling boil; ladle about 2 cups into each bowl. Garnish with green onions and cilantro mix. Serve immediately with the platter of sprouts, jalapeno and basil. Top with crispy shallots and finish with shallot oil.
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