Eating begedils had been my fav since childhood. I usually buy from Malay store and ate it as a snack. This is an occasional indulgence and certainly not diet food.
Recipes
- 500g peeled potatoes (use slightly firmer ones), cut into small pieces
- 100g fry shallots
- 3 to 4 stalks spring onions, chopped
- Pinches of white pepper to taste
- Pinches of salt ( omit this if using luncheon meat)
- 1 beaten egg
- Almond flakes for coating ( optional)
Optional : Luncheon meat ( boiled and mashed )
Methods :
Fry shallots in oil till crisp and golden. Drain and spread them out to cool.
Using the same shallot oil, fry the potatoes. You can cut them into slices as they are going to be mashed up .
Drain the potatoes .Mix in the shallots, spring onions, luncheon meat and pepper and then mash.
Shape the potatoes into palm sized patties, dip in beaten egg and coat with almond flakes and fry. You need to shallow fry them and careful of high heat which will burn the almond flakes. The patties should be semi-submerged in oil.
Drain the begedils of excess oil before serving. Enjoy!
I
fall in love with bread making. Lately, I was inspired by four leaves. They have a potato and ham bun. Thus I decided to try out potato luncheon meat bun. They are a HIT in my family.This is really yummy and wiped out within 2 days.
Fillings:
Peeled some Russels potatos and boiled till soft
Boiled some luncheons meat till cooked
Drain away the excess water
Mash the potatos and luncheon meat together
Add in mayo, pepper, Jap sea weeds
Set aside
Ingredients for bread
180g bread flour
120g cake flour
30g sugar
milk + 1 yolk = 210g
4g salt
20 g unsalted butter
4g yeast
1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes.
3. Let it proof for about 40 min to 1 hr or until dough double in size
4.Punch out air and transfer to a mat
5. Divide the dough into 55g dough and leave to rest for 10mins
6. Knead the dough till smooth and add in the potato fillings
7. Place the dough into a baking sheet and rest for another 1 hour
8. Egg wash the dough
9. Send to preheat oven 180 degrees and baked for 20-30 mins
10. Cool and enjoy
The breads are still soft and fluffy for the next 2 days.
Original bread recipe adapted from http://perfectpandas.com/2008/01/08/panda-bread/
I was introduced by my friend Pauline and Meishan on this yummy premix. It is not only yummy but quick and easy.
I bought it from Vivo City Seoul Market as most Korean supermarkets are out of stock.
There's 2 packets of premix in the box, 250g each. Makes 10
buns. So you get 20 buns at $8.90. I feel this is really economic.
Ingredients:
1 egg
(60g)
90ml full cream milk
1 packet of premix (250g)
Red bean paste / Cheese ( optional)
1. Preheat oven to 180 deg Celsius.
2. Whisk egg and
milk.
3. Add premix.
4. Knead with a spatula or mixer for a little while till a
dough is form.
5. Make little balls of 40g each and add in red bean paste or cheese fillings.
6. Place on baking tray.
6. Bake for 30 minutes and you are ready for a yummy treat!
Arrowhead (慈菇) or Ngaku is one of them. You can only get them during Chinese New
Year period at the wet market. The process is tedious as you need to do some slicing and frying .This is the end result of my Arrowhead Chips which taste better than normal potato chips we eat.I find that it has a very fragrant taste and indeed it's
a new experience of making my own chips. YAYYY!!! I personally feel that that these round
chips look similar to those "Golden Coins -
遍地黄金" I think is the oil that made it so golden. Simply love these chips to the max !
Have a wonderful Snake year 2013 everyone !!!!!
Method:
1. Rinse the
corns, sliced off the base and use the vegetable peeler to remove all the
skin
2. Use a slicer and sliced and set aside for 10-15 minutes to air-dry.
3. Bring pot of oil to almost boil, add a pinch of salt and drop piece by piece into the hot oil. Make sure they do not stick together.
4. Deep-fry over medium heat till it turn
golden colour.
5. Remove and drained it on paper towel and stored in air-tight container when cool.
Ingredients
1 pack of Mee Tai Mak
2 Pieces of chicken tights ( remove bones and slices into small pieces)
1 onions ( diced )
1 garlic ( diced)
Half carrot ( shredded finely)
Sambal chilli ( 1 tbsp)
Taucu ( 1 tbsp)
2 Tbsp chicken stock
1 egg ( beaten)
Methods:
Heat up wok
Add oil and fried onions and galic till fragrant
Add chicken meats
Add in Sambal chilli and taucu
Fried till fragrant
Add in Mee Tai Mak
Add in Chicken stock till all well mixed
Lastly add in egg and serve
Option : Can add in bean sprouts and spring onions for additional colours and taste.
