Crispy Banana Fritters

Ever since the pandemic has started, tea snack is a must have for the hubby. So I tried out a new recipe for banana fritters.  The batter recipe is good, but I re read and missed out a step. I forgot the step whereby I have to chill the batter before frying the banana in hot oil. It was crispy though but it would have been better if I had chilled the batter for 15 mins in the fridge before using. A keeper for sure. The recipe is from You Tube Channel Spice And Pans .

 

Crispy Banana Fritters

3 bananas  cut into halves

Recipe for the batter :

100gm rice flour

2 tbsp wheat flour

2 tbsp custard powder

1/3 tsp salt

1/3 tsp baking powder

15 gm margarine or butter

110 ml water

For the full video click link https://youtu.be/eVkj_POEL-o

Homemade Wonton In Soup

Breakfast this morning.....each of us had a bowl of Homemade Wontons soup. Testing out this batch of thicker skin wontons supposedly for deep frying . This thicker skin wontons are great for soup as well. ( made and frozen ) So the end result of my experiment for homemade wonton wrapper, roll dough sheet to #8 for soup and #9 for deep frying. Opposite of what the author of the recipe advised.  I just need to perfect the meat fillings 😂 one that the Meat Eater approves. He is one food critic! 

For the wonton wrappers recipe click here

Have a great day !

Wonton Wrappers Recipe

I decided to try out a new wonton wrapper recipe , recommend by a friend from Perth. She gave me the link and knowing me ,anything to do with noodles and wonton wrappers making, I will not hesitate to try out. This is my third try in making wonton wrappers. It turned out easier when I used the pasta maker to roll out to consistent thickness. Had a fun day making these wrappers. I was also adventurous and did a batch of wonton noodles too. Click  Wonton Noodle for the noodle recipe. The wrapper recipe is at end of page. The Kitchen is my Laboratory where I do my experiments and test it on my hubby the Meat Eater. I just need to perfect a better meat fillings. This filling is a bit compact though it is tasty.

pasta maker gives consistent thickness 

Thicker wrappers for fried wonton

Thinner wrappers for soup wontons

Freeze them for future use as emergency food

Tried the thinner wrappers for fried Wontons and they turned out having softer crisps but good too

Recipe for the Wonton wrappers

300 grams AP flour

160 grams of water

1/4 tsp salt

Mix them together and knead for 6 mins. Rest 30 mins. Knead again till smooth. Roll dough from #0 to #9 into thin sheet. Cut into 2.5 inches square. Use potato starch as dusting flour.

To watch the  whole video, click here

English Muffin - Remake

Woke up early and made these beautiful fluffy English Muffins for the hubby. He requested for English Muffins some days back as the last time I made them was quite a while ago. The recipe is from Apron's You Tube Channel. Easy and fuss free kind of recipe yet producing the fluffiest texture. Great for butter and jam and as a sandwich muffin with corned beef or egg omelette. Very versatile where fillings are concerned. I am happy with the result. The recipe link can be found at the bottom page.

the dough rises fast and ready for

cooking in the pan

I normally leave them in the microwave

Oven to proof 😃

Recipe link

http://www.elinluv.com/2021/05/english-muffins.html?m=1

'Yong Tau Fu' / Stuffed Vegetables With Savoury Sauce

I made some ' Yong Tau Fu ' ( stuffed chillies, bittergourd, okra and eggplant ) unfortunately there were no tofu because I left them out during my grocery shopping. So actually this dish should be called 'yong liew' 😂 cooked in savoury sauce. Our one dish meal for today's lunch and dinner . The meat fillings comprises of minced pork ( fat and lean), dried shrimps, chopped garlic, chopped green onions, chopped chilli, white pepper, light soy sauce, chicken powder,  sesame oil and corn flour.  Just give it a quick stir till all are mixed well and texture of filling has turned slightly sticky.  Stuffed veggies and pan fried them in shallow oil till both sides of the fillings has turned golden brown and the veggies is partially cooked . Made a simple savoury sauce and add in the fragrant stuffed veggies and simmer for 15 mins. Dish up and served with rice. 

 

Add in the pan fried stuffed veggies

into the thickened sauce

and simmer for a further 15 mins

before dishing up

Meat fillings:

500gm minced meat ( Half fat and half lean)

2 tbsp of dried shrimps

100gm of fish paste

1 tbsp of chopped spring onion

1 tbsp of chopped garlic

1 tbsp of chopped chilli

1tsp of light soy sauce

1tsp of sesame oil

1/2 tsp white pepper

1 tsp chicken powder

1tbsp of corn flour

Mix the ingredients together till they turned slightly sticky.

The meat filling is ready for stuffing.

Pan fried the ' Yong liew' in shallow oil till cooked. Dish out and place the ' Yong liew' on paper towel to remove excess oil. Add to the savoury sauce once the sauce is ready.

Savoury sauce:  measurements of ingredients depends how much 'yong liew' you have

Ingredients for making sauce

fermented soybean( tauchu)

Thick soy sauce

Sugar

Garlic

Oil

water 

Corn flour thickening

Saute the garlic and fermented soybean with vegetable oil till fragrant. Add enough water and let it simmer for 15 mins. Add in sugar and corn flour thickening. Add in the young liew' and let it simmer for 5 mins. Dish up and serve with rice.

Enjoy!

Steamed Pandan Glutinous Rice

Whenever I cook curry, I make sure to cook  for two meals. Extra portion can keep for the next day to eat with steamed glutinous rice. Normally I will steamed some turmeric or yellow glutinous rice but for this time, I tried pandan glutinous rice. For its fragrance and colour. It is a hit with the hubby. Goes well with the Curry. A keeper for sure.

love the colour and pandan fragrance

need to soak the Glutinous Rice overnight for the colour to stand out and a fluffy texture

blend the pandan leaves till fine with 1/2 cup water. Sieve the blended leaves till every drop is squeezed out and pour over the glutinous rice. Add more water to make sure the pandan juice covers the top of the rice.

Method:

Steam the soaked overnight glutinous rice on banana leaf for 30 mins on high heat. Add in coconut milk with salt added. Give it a stir to make sure the coconut milk is evenly mixed into the steamed glutinous rice. Continue to steam for a further 15 mins. Off heat and serve with curry.

Chicken Curry

Whenever I suggest Chicken Curry for dinner, no one will complain coz everyone in the family loves curry of any kind. It's versatile, can be eaten as a stand alone dish or as accompaniment for steamed glutinous rice or Asian flatbread. Normally, I will cook a big portion so that the extra can be served for the next day breakfast. This time, I didn't use store bought packet paste. I prepared my own curry paste from scratch. I blended shallots, garlic, lemongrass, ginger and soaked overnight dried chilli till fine paste. When cooking time, add a few tbsp of Alagappa Curry Powder for meat cooking and a tbsp of Kashmir Red chilli powder ( can get them from the Indian grocer )for a more vibrant red in the curry. I discovered that by sauteing the paste together with the chicken meat till chicken pieces are three quarter cooked , the curry will taste better, just my opinion:) . Then add light coconut milk ( amount depends on the amount of meat and potato used ) to the chicken meat and paste and summer under low heat for the chicken meat to be completely cooked. Then add in the preboiled potato will shorten cooking time. Add the thick coconut milk last. It is best to cook the Chicken Curry earlier so that the flavours can absorb into the potato and chicken meat, making the curry deepen in taste and making the curry more delicious.

and addition of Kashmir Red chilli powder makes the curry redder in colour

Saute the chicken meat together with curry paste and curry leaves will make the curry taste much better, I think I have been doing it the wrong way all this while 😅

Enjoy!