Bakwan Jagung Ala Amirah

Terlalu byk jagung dikulkas....apakah harus dibuang? ngk teman2, bisa dibikin Bakwan Jagung aja! Mari kita masak bakwan jagung Ala Amirah khas makanan Indonesia yg tercinta!

  
Bahan / Ingredients

• Garam secukupnya / salt to taste
• 2 buah jagung manis, disisir / 2 nos sweet corn kernels 
• 4 sdm tepung terigu / 4tbsp APF
• Seledri secukupnya, iris kasar / chopped coriander leafs
• Minyak goreng / cooking oil
• 1 batang daun bawang, iris kasar / chopped spring onion
• 1 batang wortel, iris korek api / 1whole carrot
• Air mineral secukupnya / water to add
• 1 butir telur ayam / 1 egg

Bahan dihaluskan / Seasoning

• 1/2 sendok teh ketumbar / 1/2tsp coriander powder
• 2 siung bawang putih / 2 cloves garlic
• sedikit baking soda / dash of baking soda 

Cara membuat bakwan jagung / Method

1. campurkan jagung yang sudah disisir bersama daun bawang, wortel dan seledri ke dalam wadah bersih.
2. Tambahkan bahan yang di haluskan dan beri garam secukupnya, aduk rata semuanya.
3. Masukkan tepung terigu, telur. Kemudian aduk lagi sampai merata adonan bakwannya.
4. Tambahkan air sedikit demi sedikit, hingga adonan jadi terasa kental.
5. Panaskan minyak goreng, lalu goreng hingga matang bakwan tersebut berwarna kuning ke emasan
6. Angkat dan saljikan.

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1. In a bowl, mix in corn kernels, coriander leafs, spring onion and carrots, add in seasoning mix well with hand whisk / fork.  
2. Fold in flour and egg mix well and add in water little bit at a time until it has form a thick batter. 
3. Heat oil, scoop a spoonful of batter into hot oil, fry in medium fire until all cook through and dish up.

Basic Crispy Fried Banana or Pisang Goreng

05.09.2014 - Nongsa, Batam.  Whether in Malaysia, Brunei or Indonesia, Pisang Goreng or Fried Banana Fritters has been my all time favourite during breakfast, afternoon break or as snack during anytime of the day.

i still not afraid of consuming fried banana at the street hawkers or wherever it is available during the busy market hours early evening that specially freshly dish up from the hot oil while its still crispy and crunchy! its irresistible. but however, im being very careful now. Because these delicious pisang goreng has no longer safe to eat from street vendors / hawkers.

Few years ago or i can say up to these days i am still hearing many dishonest vendors using drinking straws or plastic oil bottles added into the hot cooking oil to deepfried the bananas in order to keep their pisang goreng stay crispy.

So to eat safe and healthy, the only way is to reduce consuming at the hawkers and cook ourself.  But how you want your fried banana stays crispy and crunchy? its simply easy!! let me tell u, u do not need to mix the batter with rice flour, or add plastic to the cooking oil ( like those uneducated psycho vendors ) who feed us plastic.  Now there is a thing call "baking soda".  I know its chemical too, but this is edible chemical that meant for cooking.  The crispiness secret is all in the baking soda my friends!!

Since i love to eat pisang goreng, i always cook fried banana at home, and the more practise i get the better my batter mixing to get the right crispiness for my bananas.  Finally I have created my recipe to the right texture and crispiness!! Not saying to blow my own trumpet but i think my pisang goreng is the BEST on earth with that crispiness without using any ready-made mix flour or added any weird stuff in it to get that crispiness.

I do care about your health out there, so i don't mind to share my recipe to you all and i hope u love it! So eat safe and healthy, I can do it myself and so do you.

( i don't measure my ingredients for batter, but these are the ingredients i used and approximate measurement )

Ingredients
1 cup plain flour
water ( until u get a thick batter but not too watery consistency )
a pinch of salt
1tbsp sugar
3 dash / pinch of baking soda
4 big bananas (sliced thinly or your own liking )
Enough oil to deep-fry the bananas
confectioner sugar, cheese, chocolate rice, condense milk or brown sugar ( optional for garnishing )

Instructions
Mix the flour, salt, sugar, baking soda and with a whisk, add water one at a time, so you can get the right consistency until no lumps. dip in cut bananas into batter to coat,

Heat the oil until deepfried bananas until golden brown and drain with kitchen towel.

Serve with just plain confectioner sugar or shredded cheddar cheese, sprinkle of chocolate rice or simply mix fried banana with condense milk and brown sugar or with a scoop of vanilla ice cream beside.

Ham Chim Piang with RedBean Filling

11.12.2013 - Batam.  My first ever Ham Chim Peng mission is accomplished and successful! :) * Happy!! Yeah!!  This recipe adapted from My Kitchen Snippets, orignal from Lily's Wai Sek Hong Recipe.

Seriously if i could easily buy HCP at where i stay, i probably wouldn't have the effort to make HCP, just by reading the recipe already stresses me out.  Making HCP is alot of work to me, especially during the process of folding and resting and repeating for 3x and another rest for 2-3hours and not forget to mention making the starter dough ahead of time rest for 2 days in the kitchen....LOL..

When i was folding the dough, just thinking why can't we use a mixer to do the kneading instead of we use a wooden spoon to do manually.  after checking with MKS, she says she follow the recipe turn out just fine and she told me that i can always try. Well, i wanted to try but i do not want to take the risk anymore since my starter dough has been resting for 2 days and i do not want to make mistake and re-do again .....so i just be patience like MKS said, follow the recipe till the end. Maybe i am not patience with the process but anyway, thankfully i follow the recipe step by step and with all  my patience, the result is rewarding.

My HCP turn our super soft, delicious and better than the one i get from the market and bakery.  I remember i ate my last HCP when i was in Brunei, the HCP is quite tough and chewy, its not a warm HCP is cool. So to compare to this, even it is cool, the HCP texture still soft. I really love it. This recipe is good to keep!

Good luck to you who is making this!!

Starter Dough:
90 g all purpose flour
90 ml water
2 tsp vinegar

Mix all the ingredients for the starter, cover and leave it on the counter for 2 days.


Ingredients A
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water ( Omitted this ingredient taste just good )
1/2 tsp instant yeast
250 ml water

Ingredients B
1/2 tsp 5 spice powder
1/2 tsp salt
Some red bean fillings
Some sesame seeds


1. Mix all the ingredients A with the starter in a big mixing bowl (Use a wooden spoon or spatula as the dough is very sticky) for 5 minutes until combined. Covered the dough with plastic wrap and let rest of 20 minutes. After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Let it rest again for 20 minutes. Repeat this folding and resting for another 3 more times.

2. Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours. When the dough is ready, sprinkle the salt and 5 spice powder into the dough. Give it a few folds. ( i rest my dough for 2 hours exactly )

3. Sprinkle the work surface generously with flour. Pour out the dough; pinch the desire size of dough. Flatten it and put a tsp of red bean paste in the center and wrap the dough up to seal. Let it aside. Repeat the same to the rest of the dough.

4. Heat up oil for frying to about 325 degree F. Flatten the dough, wet the center of the dough with a little water, sprinkle and press on some sesame seeds.

5. Lower 2-3 pieces into the hot oil and as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. Fry until golden brown.

6. Remove and drain the oil on paper towel. Serve warm or at room temperature.

 This is the fermented starter dough that has been on the table counter for exactly 2 days not refrigerated.  Don't worry, dough won't spoiled. 

 Mix the starter dough to the flour mixture, i used a whisk to mix

 at this stage, u will get a very sticky dough, now do the folding from the side to the centre and you can keep turning you mixing bowl while folding. See the pic i scooping up the dough and 

 fold to the centre.  Do this steps for 3x, resting 20 mins after each fold, i fold the dough like 5 mins each time

 After a total of 4x folding and resting and another 2 hours resting, sprinkle the salt and 5 spice powder into the dough. Give it a few folds.   Sprinkle the work surface generously with flour. Pour out the dough and is ready to be cut into desire size 

 cut dough evenly for filling

 Flatten with my fingers and put a big tbsp of red bean paste in the centre and roll into a ball.  Let it aside. Repeat the same to the rest of the dough.

 Use a rolling pin to flatten the balls gently and brush just a thin layer of water and sprinkle some sesame seeds

 Lower 2-3 pieces into the hot oil 

as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. 

 Fry until golden brown.

 The Best HCP ever!!

Spanish Churros with Cinnamon Sugar & Chocolate Sauce

08.10.2013 -  Batam.  Churros has been on my baking list since then, but never had a chance to go about trying them. With their Spanish origins, I was surprised to find out that they are actually fried choux pastry which makes them, technically speaking, a rod shaped Beignet.

I don't have a star tip pipping to give that star shape.  If you do, please use them, so it looks original in shape.

The ingredients are not much to handle. so easy cooking.  For chocolate sauce, double boiled dark or milk chocolate and heavy cream until it well combine and you have yourself a love chocolate sauce or you can also add syurp to the sauce.  Cinnamon sugar, 1/2 cup sugar + 1tbsp cinnamon mix until well combined. If you like more cinnamon you could add more as you desire.

Here's the ingredients & Happy Cooking.

Ingredients:
1 cup of Water
1 cup of All Purpose Flour
3 Tbsp of Unsalted Butter
1 Tbsp of Vegetable Oil
4 Eggs
1 Tbsp of Granulated Sugar
½ tsp of Salt
1 tsp of Vanilla Extract
Canola Oil for frying
½ cup of Granulated Sugar for dipping
1 Tsp of Ground Cinnamon

METHOD:-

1)In a large saucepan, add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla and salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir)

2) Removed from fire.  Add the dough into the bowl and add one egg a time and mixing well after each addition to make sure the egg is well combined.  Until you get a thick batter.

3)Sit the dough batter for 15 mins let it cool down, more easy to handle when spoon in the pipping bag and deepfried. If necessary put into refrigerate for 10 to 15mins to set or until firm enough to work with.  Then spoon the dough into a piping bag fitted with a large star tip which i don't used the star tip.

4)Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

5)Drain them on paper towels to remove excess oil and then dip them in the cinnamon sugar or cinnamon confectioner's sugar or chocolate dipping. Repeat with your remaining batter and serve right away!

It is so easy, just these few ingredients.  water, flour ( no need to sift ), 4 eggs, sugar, oil, butter & vanilla essence and you make yourself a delicious churros!

add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla and salt, bring to a boil. 

Keep stirring

Keep stirring

 until the mixture turns into a ball and your done.

 Removed from fire.  Add the dough into the bowl or with the same saucepan and add one egg a time and mixing well after each addition to make sure the egg is well combined. 

 Until you get a thick batter.  Sit the dough batter for 15 mins let it cool down or refrigerate 10-15mins until it is firm enough to work with.  Then spoon in the pipping bag.  

 Spoon in the pipping bag and deepfried.  

Deep-frying.  Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

 Here you have it a beautiful Golden brown Churros.  Drain them on paper towels to remove excess oil and then dip them in the cinnamon sugar or cinnamon confectioner's sugar or chocolate dipping. Repeat with your remaining batter and serve right away! 

Look at the inside, it is so soft & puffy! just pipe in some vanilla or chocolate cream will be super yummy! sort of eating fried cream puff or eclair!

Pischok ( Banana Chocolate Stick )

06.08.2012 - You must wondering what is a "Pischok" mean.   Pischok is a short form of "Pisang Coklat" in bahasa means Banana Chocolate.

In Indonesia, Pischok sell as gorengan.  Some kind of dessert or snack that people loves in the afternoon tea time.  It is very easy to prepare.

Most hawkers used a special made kind of lumpia / Spring roll skin to make pischok, they wrap the cuts semi ripe banana and sprinkle chocolate rice and roll up in a long stick shape, deepfried till golden brown.

To garnish of your own desire, you may sprinkle confectioner's sugar on top, served with melted chocoalte sauce, with shredded cheese or eat just as that. Delicious.  Kids love this dish.

INGREDIENTS:-

10pcs Spring Roll Pastry Wrap ( 1 big sheet cut into 3 )
6-7 semi ripe banana ( cut into slim & long shape )
1/2 cup chocolate rice
1 egg wash
Oil for deep-frying

Method:-
* Cut 1 sheets of spring roll wrap into 3 put aside.  Cut banana into long, slim and smaller size.
* little egg wash around the edges of the skin and place 2 cuts banana on wrap and sprinkle littel choco rice and wrap it. Repeat the same step to all.
* Prepare wok for deepfried.  Heat Oil and deepfried till golden brown. do not burn or fried too long as the skin will breaks as some banana could be too ripe or skin gets too wet from banana. so it must be quick.
* Dish up and served hot.

Happy Cooking!!

 Don't keep too long to fry these babies, or else the skin will breaks. By the time you finish the wrapping step, the oil should be semi hot enough to deep-fried immediately 

 OOooh...he got tempted!

Fried Banana Fritters with Shredded Cheese & Choco Rice

05.09.2013 - Batam.  This is the ultimate, rich and luxurious breakfast or snack to die for!!  Its simply easy to prepare.

Batter for deep-frying Banana :-
All purpose flour about a cup depanding on your banana amount
pinch of Baking Soda
pinch of salt
and sugar to taste
( mixed all dried ingredients with water, into a thick batter )


Method:

Cut Banana into thin layer about 4 slices in one banana

Prepare hot oil and deep in each banana into batter to deep-fry in medium fire till golden brown.

Dish up and shredded cheese and chocolate rice on top and serve hot.

Enjoy.

Happy Cooking!!

Crispy French Fries

2009 - Vanuatu, South Pacific.  FRENCH FRIES......its everyone's favourite! It is so easy to get at the supermarket either frozen or ready cooked french fries everywhere at any eatery corner or fast food chain.

i did my first fries experimental and i failed. it was soft and saggy. i thought making fries is a piece of cake! turn out to be so difficult! then i try the 2nd recipe, searched from google up side down from many fries recipes and finally i found one very much complicated fries recipe, sounds and looks complicated but i choose to give it a go. so i follow every steps and it took so much time to prepared and the repeating procedures to make the fries crispy, just making me crazy. but i give it a shot! and the final result was a success. I have myself a plate of crispy fries finally!! can't believe i can make myself some crispy fries.

im so thrill to choose the right recipe out of thousands. but its hell loads of work. but worth the time and patience. and it taste very very crispy too! my fries are not soft and saggy. the best thing is i know i am eating my own fries without preservative or other unhealthy ingredients added. my fries stays crispy even when its cold.

Finally, now i understand how difficult to make french fries. mmmm....but why is that french fries are cheap in the market and the production so much procedures and energy used. getting a packet of frozen fries at the supermarket is just that easy, no worry, no sweat, no wastage and no energy waste! surely i will not make my own fries anymore for now.... unless this world has no more fries production.

i would love to share to you my crispy french fries recipe, above i uploaded 4 pictures step by step cooking. Concentrate on step 1, 2 and 3. I guaranteed the result a successful crispy fries.

INGREDIENTS
Whole Fresh Potato
oil

SEASONING
salt


METHOD
* peel potato and cut/sliced into your desire thickness.

* run cut potato into tape water for 15 minutes until water runs clear. this steps is to wash away potato starch from the potato then, put into a strainer to clear the water from the potato and keep aside.

* step 1 : Heat up sauce pan, Add in 5 cups of water, slowly let it reach to a slow medium boiling temperature and add in potato. let the fries slowly boil to a high medium heat for about 5 minutes and off fire. drain fries completely dry with a strainer and let it air cool and keep in the chiller/fridge, chill for 1 hour.

* step 2 : After 1 hour chilled. heat soup pan, add 5 cups of cooking oil. In this step, need to pre-fry the fries in a medium low heat for about 5 minutes until little brown from the outside of each fries but not totally cooked and dish up and cool. chill for 2-3 hours or over night. ( In this stage where u can keep the fries as long as you want in the freezer and fry anytime as you desire ).

* step 3 : After 3 hours chilled, heat soup pan, add 5 cups of cooking oil in high heat, add in french fries deep-fried till crispy golden brown. dish up and drain. sprinkle with salt or a little paprika powder for seasoning as desire.

woa!! this was back in 2009 at vanuatu where i cooked my first ever homemade french fries from stratch, 

and i am proud that i still remember the steps very clearly.

Happy Coooking!! :)