Notes from My Kitchen...

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Potato Cakes

Nov 26, '07 5:48 AM
for everyone

Hi hi... here is the snack for MFM #9 that is hosted by Nana.

This is a very common snack in Australia (at least in Melbourne). It is same as banana fritters and fried tofu in Indonesia. You will find at the fish and chips shops, some take away shops and may be still even at the school canteen. I am not sure whether the school kids still can have it at school as the government is campaigning about eating healthy food. This snack is sometimes called with a different name at the other state or the other countries.

It's easy to make! The only thing is that I cannot make it as big as the potato cake from the take aways. I'm not sure how the assemble the potatoes to a big potato disc and not to make the texture mashed potato like.

Anyway, here is my way to make the potato cake for the first time. I'm not going to lie that it is a nice potato cake. It definitely still need some improvements. I hate the smell of that eggy batter

Ingredients:

3 potatoes, peeled and sliced about ½ cm with a mandolin

2 Tbsp plain flour for dusting

Oil for frying

Batter

1 cup plain flour

¼ cup tapioca flour

¼ tsp white pepper

¼ tsp garlic powder

½ tsp salt and some extra to sprinkle

½ tsp baking powder

¼ tsp baking soda

1¼ cups water

1 egg, omit if crunchy crust is desired

Methods:

Soak the sliced potatoes in water while slicing the other potatoes
Drain the water and dry the potato with a towel or a paper towel
Make the batter
Heat the oil with moderate heat
Put the dusting flour in a bag and put potatoes. Tie the bag and shake them!
Dip the sliced potato one by one into the batter and fry in the oil
Fry until the fried potatoes are slightly yellowish. Drain and put on the paper towels
Cook until half batch is done. Then, refry the potatoes to give crunchier crust. Repeat the steps with the remaining potatoes.
Sprinkle some salt and serve hot

Improvement Needed:

1. The oil needs to be cooler when frying the cakes. They got dark too fast.

2. The batter would have better texture without the egg.

3. I think the slice potatoes should be blanched so that they would be softer and does not need long fying time. Otherwise, the colour of the batter can be too dark.

Tags: snack, vegetable, mfm

8 comments share

Double Chocolate Muffins

May 19, '07 4:34 AM
for everyone

This recipe is for MFM #4 - Chocolate

This muffin is based on Vania's recipe but I got to know this recipe from Mbak Syl's MP. Thanks for sharing the lovely easy recipe.

I made some adjustments to the recipe according to the ingredients in the pantry. Just to make it a healtier muffin, I added some wholemeal flour to 'boost' some fibres .

Ingredients:

Dry Ingredients

1 cup all purpose flour

0.5 cup wholemeal flour

0.5 cup castor sugar

3 tsp baking powder

0.25 tsp salt

2 tbsp alkalised cocoa powder

0.5 cup dark chocolate, chopped coarsely

Wet Ingredients

0.25 cup salted butter, melted

1 egg

50 g vanilla ice cream, melted (coz I don't have milk at home)

0.75 cup water

Method:

1. Preheat oven to 180 deg C (Conventional Oven) and grease a muffin tray with oil spray.

2. Sieve all dry ingredients on a grease proof paper and put in a mixing bowl

3. Mix all wet ingredients

4. Add the wet ingredients to the dry ingredients. Fold gently until just mixed. Fill each muffin cup about 3/4 full.

5. Bake in the preheated oven for 20 minutes or until a screwer comes out clean.

Tags: dessert, snack, mfm

6 comments share

Bikin Bacang...

Feb 11, '07 11:18 PM
for everyone

Masih hari Sabtu tsb 10 Feb 07. Abis beres bikin breaky sebetulnya sih sempet ke Springvale. Belanja blanji buat isi kulkas di Supermarket KFL. Lumayan lengkap kalo nyari bahan2 masakan Asia.

Emang udah direncana bikin bacang dgn menggunakan gabungan resep Keluarga Nugraha dan resep Ci Ine dengan gabungang sapi + babi dan ditambahin lap cheong. Cara yang dari Kel. Nugraha - ngikut ketannnya diaron biar ngerebusnya gak lama. Ci Ine punya - ngikut cara bikin isinya.

Permulaannya sih rada ribet bikin bacangnya. Abis gak pernah sih tapi yah karena pengen banget makan bacang yang rasa Indo, ya sudah deh. Nyoba aja, palingan gak jadi, tul gak? Ini step2nya tapi kayaknya ada yang kurang. Cara meletakkan daun ngikut caranya Keluarga Nugraha.

Dan setelah jadi..... ada bacang ketan ngintip aka sudut2nya ada yang melongo. Ada 5 bacang lari dari talinya karena iketannya gak kenceng. 2 bacang kabur pas masih diangkat dari panci. 3 bacang jatuh dari talinya pas digantung buat didinginkan heheheh.

Yah.. you know ajah, curse and swear bermunculan. Lha kebayang aja tu ketan kan lengket.... pliket kabeh ntar lantenya. pas nggantung, i gantung di kebon belakang pake gantungan railing baju biar airnya gak mengotori lantai rumah. Mana tu railing pakai acara ambruk lagi, gara2nya angin Melbourne sedang mulai kencang2nya bertiup... Ik sambil berteriak dari dapur dan kemudian cepat2 lari menyelamatkan sang bacang.

Ada yang bisa ngajarin gimana cara ngiket bacang yang ketat tat dan tanpa bolongan di ujung2nya? Apa ketannya mesti mentah ya biar jadinya padat? Ada yang bisa membantu?

Eh iya, catatan: ambil daun bambu secukupnya daripada dibasahin dan dilemesin seiket. Soalnya tu daun gak mau lempeng jeng lagi. Takut retak2 sih kalo ngelempengin lagi.

Tapi kayaknya sih favoritku masih bacangnya Tante Ella. Bener2 sesuai dengan seleraku . Dagingnya di cincang kasar. Bumbunya juga manteb tenan. Kalo daging mentah dimasukkin langsung, isinya akan menggumpal seperti baso karena protein dari dagingnya keluar dari seratnya dan menggumpal karena kena panas..

Catatan tambahan: Juru fotonya minta dikasih kredit. Masih si Byron yang ngejepret. Maklum.. tangan ik cuma 2....

Up-date: tadi nemu direply-annya Ci Ine. Ada yang sempet ngvideoin. Selamat menonton di: http://cusson90.multiply.com/video/item/4 Lengkap deh urutannya. Fiuh... next time nyoba lagi ah.. belum kapok.

Tags: snack, meat

13 comments share

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Notes from My Kitchen...

Regina's posts with tag: snack