Falafel (Middle East)
World-Bites (10) / Falafel
The popularity of this vegetarian fritter throughout Turkey, the Middle East and North Africa is not in doubt. Crisp to the point of crunch on the outside, tender and well- spiced within, the irresistible falafel are a rich source of protein. Falafel is very easy to make and with a little effort it would come out great. Falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, they eat the falafel inside a pita bread, with vegetable salad and pickles.
The Ingredients:
2 cups of dried chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper.
Oil for deep frying
Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes. Add the baking soda to the mixture and knead a little. Wet your hands and shape little balls (smaller then apricots).
Warm the oil – it should be hot, not boiling. Fry until you get a deep brown shade. Serve hot!
Monday, September 28, 2009
Tuesday, September 22, 2009
Gnocchi Di Patate (Italy)
World-Bites (9) / Gnocchi Di Patate
A classic Italian dumpling, Gnocchi Di Patate is featured in a lot of Northern Italian cuisine for a side dish or main dish, and is mostly known as gnocchi. It takes a little time to prepare them but they are easy to make and more than worth the effort. It's made by mixing mashed potatoes with flour and egg to form a thick, starchy pasta dough. This dough is rolled into ropes and then cut into individual nuggets before being boiled. Potato gnocchi should ideally have a light, springy texture, and they're great served in a simple sauce. In Verona every year they have a Gnocchi festival called “Venordi Gnocolar” during the carnival season, where it is a must to eat Gnocchi.
Ingredients
2 lb. floury potatoes
1 tablespoon butter
2 cups all purpose flour
2 eggs, well beaten
1 teaspoon salt
1/3 teaspoon freshly ground black pepper
Preheat the oven to 350 F
Peel and dice the potatoes, then boil in lightly salted water for 20 minutes, or until tender. Mash until very smooth and blend in the butter.
Gradually work in the flour, beaten eggs and seasoning. Mix thoroughly but lightly.
Using floured hands, roll on a pastry board into finger-sized rolls. Cut into 1-in pieces.
Almost fill a large saucepan with water, heat to boiling, then reduce to a fast simmer. Drop in the gnocchi one by one and cook for 3 to 4 minutes.
Remove with slotted spoon as they rise to the surface and place in a heated ovenproof dish. Dot the gnocchi with butter and place in the warm oven only until the butter melts.
Serve plain or topped with a sauce of your choice.
A classic Italian dumpling, Gnocchi Di Patate is featured in a lot of Northern Italian cuisine for a side dish or main dish, and is mostly known as gnocchi. It takes a little time to prepare them but they are easy to make and more than worth the effort. It's made by mixing mashed potatoes with flour and egg to form a thick, starchy pasta dough. This dough is rolled into ropes and then cut into individual nuggets before being boiled. Potato gnocchi should ideally have a light, springy texture, and they're great served in a simple sauce. In Verona every year they have a Gnocchi festival called “Venordi Gnocolar” during the carnival season, where it is a must to eat Gnocchi.
Ingredients
2 lb. floury potatoes
1 tablespoon butter
2 cups all purpose flour
2 eggs, well beaten
1 teaspoon salt
1/3 teaspoon freshly ground black pepper
Preheat the oven to 350 F
Peel and dice the potatoes, then boil in lightly salted water for 20 minutes, or until tender. Mash until very smooth and blend in the butter.
Gradually work in the flour, beaten eggs and seasoning. Mix thoroughly but lightly.
Using floured hands, roll on a pastry board into finger-sized rolls. Cut into 1-in pieces.
Almost fill a large saucepan with water, heat to boiling, then reduce to a fast simmer. Drop in the gnocchi one by one and cook for 3 to 4 minutes.
Remove with slotted spoon as they rise to the surface and place in a heated ovenproof dish. Dot the gnocchi with butter and place in the warm oven only until the butter melts.
Serve plain or topped with a sauce of your choice.
Wednesday, September 16, 2009
Samak Kebab (Morocco)
World-Bites (8) / Samak Kebab
The cuisine of Morocco is rated among the best in the world and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, more enjoyed than this country. When most people think of kebabs, the image of meat and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer, specially when the end result is samak kebab, the famous Moroccan and Mediterranean dish. Its recipe features the finest fish marinade that really brings out the flavor of the fish while still maintaining the grilled flavor. This Moroccan cuisine is much influenced by Greek and Turkish cooking.
Ingredients
1-1/2 lb. thick white fish fillets
1/3 teaspoon saffron threads
2 tablespoons water
1 red onion finely chopped
1 garlic clove, finely chopped
¼ cup chopped Italian parsley
l tablespoon chopped fresh cilantro leaves
¾ teaspoon sea salt, plus extra for serving
1/3 cup virgin olive oil
2 tablespoons lemon or lime juice
Italian parsley springs for garnish
Soak the saffron threads in the water.
Cut the fish into 1-in cubes and place in a bowl.
Mix together the strained saffron water and the remaining ingredients, except the parsley springs.
Spoon the mixture over the fish cubes, mix thoroughly but lightly, and cover the bowl. Chill for at least 4 hours.
Press the fish cubes onto skewers and broil (grill) over hot coals or under a preheated broiler (griller). Cook for about 4 minutes on each side, or until cooked through but not dry. Spread any remaining marinade over the fish cubes.
Garnish with the parsley springs and serve with small bowls of extra sea salt and hot paprika.
The cuisine of Morocco is rated among the best in the world and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, more enjoyed than this country. When most people think of kebabs, the image of meat and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer, specially when the end result is samak kebab, the famous Moroccan and Mediterranean dish. Its recipe features the finest fish marinade that really brings out the flavor of the fish while still maintaining the grilled flavor. This Moroccan cuisine is much influenced by Greek and Turkish cooking.
Ingredients
1-1/2 lb. thick white fish fillets
1/3 teaspoon saffron threads
2 tablespoons water
1 red onion finely chopped
1 garlic clove, finely chopped
¼ cup chopped Italian parsley
l tablespoon chopped fresh cilantro leaves
¾ teaspoon sea salt, plus extra for serving
1/3 cup virgin olive oil
2 tablespoons lemon or lime juice
Italian parsley springs for garnish
Soak the saffron threads in the water.
Cut the fish into 1-in cubes and place in a bowl.
Mix together the strained saffron water and the remaining ingredients, except the parsley springs.
Spoon the mixture over the fish cubes, mix thoroughly but lightly, and cover the bowl. Chill for at least 4 hours.
Press the fish cubes onto skewers and broil (grill) over hot coals or under a preheated broiler (griller). Cook for about 4 minutes on each side, or until cooked through but not dry. Spread any remaining marinade over the fish cubes.
Garnish with the parsley springs and serve with small bowls of extra sea salt and hot paprika.
Wednesday, September 9, 2009
Chicken Kiev (Russia / Ukraine
World-Bites (7) / Chicken Kiev
One of the most famous Russian dishes, Chicken Kiev , without any doubts belong to the row of culinary masterpieces. It deserves its name both - the way it looks and the way it tastes. Classical "Kotlety-po-Kievsky" was invented in the earlier 20th century in St. Petersburg. It is a dish of boneless chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme. As its popularity has spread internationally, various seasonings have been added to the butter, most commonly garlic. A real one has to be juicy.
Ingredients
1/3 cup unsalted butter
1 tablespoon lemon juice
Freshly ground white pepper, to taste
4 whole chicken breasts, skinned, boned and halved
3 tablespoons all purpose flour
2 small eggs beaten
1-1/2 cups dry bread crumbs
Vegetable oil for frying
Blend together the butter, lemon juice and pepper. Roll the mixture and cover with plastic wrap. Chill for several hours or until quite hard.
Pound the chicken breasts gently between two sheets of wax(greaseproof) paper, to flatten without ripping the meat. Place a roll of butter in the center of each fillet, turn in the ends and roll up firmly, ensuring there are no tears in the meat through which butter could seep out.
Dip the rolls lightly in the flour, shaking off any excess. Dip into the beaten egg, then roll in the bread crumbs until well coated. Cover and chill for several hours.
Add the oil to a deep fryer, to a depth of 2-3 inch. When the oil is hot, drop the rolls in batches, allowing plenty of room in the deep fryer. Fry until they are deep golden brown, about 8-10 minutes.
Place on paper towels and keep warm in a low oven until the rest of the chicken is fried.
Serve immediately – it is essential that this dish be served piping hot.
One of the most famous Russian dishes, Chicken Kiev , without any doubts belong to the row of culinary masterpieces. It deserves its name both - the way it looks and the way it tastes. Classical "Kotlety-po-Kievsky" was invented in the earlier 20th century in St. Petersburg. It is a dish of boneless chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme. As its popularity has spread internationally, various seasonings have been added to the butter, most commonly garlic. A real one has to be juicy.
Ingredients
1/3 cup unsalted butter
1 tablespoon lemon juice
Freshly ground white pepper, to taste
4 whole chicken breasts, skinned, boned and halved
3 tablespoons all purpose flour
2 small eggs beaten
1-1/2 cups dry bread crumbs
Vegetable oil for frying
Blend together the butter, lemon juice and pepper. Roll the mixture and cover with plastic wrap. Chill for several hours or until quite hard.
Pound the chicken breasts gently between two sheets of wax(greaseproof) paper, to flatten without ripping the meat. Place a roll of butter in the center of each fillet, turn in the ends and roll up firmly, ensuring there are no tears in the meat through which butter could seep out.
Dip the rolls lightly in the flour, shaking off any excess. Dip into the beaten egg, then roll in the bread crumbs until well coated. Cover and chill for several hours.
Add the oil to a deep fryer, to a depth of 2-3 inch. When the oil is hot, drop the rolls in batches, allowing plenty of room in the deep fryer. Fry until they are deep golden brown, about 8-10 minutes.
Place on paper towels and keep warm in a low oven until the rest of the chicken is fried.
Serve immediately – it is essential that this dish be served piping hot.
Saturday, September 5, 2009
Tamales (Mexico)
World-Bites (6) / Tamales
A tamale is a traditional Mexican dish consisting of steam-cooked corn dough with a filling. Their essence is the corn meal dough, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Considered by Mexicans one of their most beloved traditional foods, few countries have such an extensive variety of tamales as Mexico. Almost every region and state in the country has its own kind of tamale. The versatile nature of Tamales allows them to be prepared in more sophisticated ways among Mexican upscale chefs. Today, tamales are mainly consumed as comfort food in Mexico and is also eaten during festivities, such as the Day of the Dead, Posadas and Mexican Independence Day.
Ingredients
Dough
¼ cup water
4 cups freshly grated corn
½ cup ground yellow cornmeal
2 teaspoons sugar
1 teaspoon salt
1 tablespoon butter
Filling
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
1lb ground lamb or chicken
2 teaspoons olive oil
1 teaspoon wine vinegar
1 tablespoon vegetable oil
1 onion finely chopped
½ green bell pepper, seeded and chopped
2 hard boiled eggs, chopped
2 tablespoons seedless raisins
8 olives, sliced
1 tablespoon tomato puree
2 tablespoons oil
To cook
30 cornhusks or 30 5-inch foil squares
1 bay leaf 1 spring cilantro
1 teaspoon ground cumin
For dough: Blend water and grated corn to form a paste. Place in a saucepan with cornmeal, sugar, salt and butter. Cook, stirring until mixture thickens and almost forms dough, about 20 minutes. Set aside for at least one hour.
For filling: Mash garlic, salt and pepper together thoroughly to make a paste. Mix into ground lamb or chicken with olive oil and vinegar. Set aside.
Heat vegetable oil in a saucepan over medium heat. Add onion and bell pepper and cook, stirring occasionally, until onion is transparent, about 5 to 8 minutes. Add meat mixture and brown, about 10 minutes, stirring occasionally. Add eggs, raisins, olives, tomato puree and 1 teaspoon oil. Reduce heat to low and cook for 5 more minutes.
Grease each cornhusk or piece of foil with oil. Place a heaping spoonful of the corn dough in the middle and spread to within ½ inch of the edges using back of a spoon. Place a spoonful of the meat mixture in the middle of the dough, then fold the husk or foil so that the sides of the corn mixture seal in the meat. Fasten each parcel with piece of string.
Bring 20 cups water to boil with bay leaf, cilantro, cumin and salt. Add tamales and simmer 1 hour over medium heat. Lift out with a slotted spoon, then unwrap and serve hot.
A tamale is a traditional Mexican dish consisting of steam-cooked corn dough with a filling. Their essence is the corn meal dough, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Considered by Mexicans one of their most beloved traditional foods, few countries have such an extensive variety of tamales as Mexico. Almost every region and state in the country has its own kind of tamale. The versatile nature of Tamales allows them to be prepared in more sophisticated ways among Mexican upscale chefs. Today, tamales are mainly consumed as comfort food in Mexico and is also eaten during festivities, such as the Day of the Dead, Posadas and Mexican Independence Day.
Ingredients
Dough
¼ cup water
4 cups freshly grated corn
½ cup ground yellow cornmeal
2 teaspoons sugar
1 teaspoon salt
1 tablespoon butter
Filling
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
1lb ground lamb or chicken
2 teaspoons olive oil
1 teaspoon wine vinegar
1 tablespoon vegetable oil
1 onion finely chopped
½ green bell pepper, seeded and chopped
2 hard boiled eggs, chopped
2 tablespoons seedless raisins
8 olives, sliced
1 tablespoon tomato puree
2 tablespoons oil
To cook
30 cornhusks or 30 5-inch foil squares
1 bay leaf 1 spring cilantro
1 teaspoon ground cumin
For dough: Blend water and grated corn to form a paste. Place in a saucepan with cornmeal, sugar, salt and butter. Cook, stirring until mixture thickens and almost forms dough, about 20 minutes. Set aside for at least one hour.
For filling: Mash garlic, salt and pepper together thoroughly to make a paste. Mix into ground lamb or chicken with olive oil and vinegar. Set aside.
Heat vegetable oil in a saucepan over medium heat. Add onion and bell pepper and cook, stirring occasionally, until onion is transparent, about 5 to 8 minutes. Add meat mixture and brown, about 10 minutes, stirring occasionally. Add eggs, raisins, olives, tomato puree and 1 teaspoon oil. Reduce heat to low and cook for 5 more minutes.
Grease each cornhusk or piece of foil with oil. Place a heaping spoonful of the corn dough in the middle and spread to within ½ inch of the edges using back of a spoon. Place a spoonful of the meat mixture in the middle of the dough, then fold the husk or foil so that the sides of the corn mixture seal in the meat. Fasten each parcel with piece of string.
Bring 20 cups water to boil with bay leaf, cilantro, cumin and salt. Add tamales and simmer 1 hour over medium heat. Lift out with a slotted spoon, then unwrap and serve hot.
Friday, September 4, 2009
Made In Heaven!
Do women really have an option to marry early or late? I have my doubts. My experience tells me they hardly have this option, at least not in traditional Indian families. Family compulsions and unexpected factors overshadow any illusions of options that women may be having in the matters of marriage. It may be the right age for marriage, the match may be most befitting and approval of families all in place, yet more efficient than all these is the force of circumstances that may delay the marriage indefinitely. And my story in this context can be the story of any woman in India or elsewhere.
After graduating from our different colleges, he and I were now studying together in the same university for our post graduate degrees. We met every day, had our coffee and snacks together at the coffeehouse during lunch break, spent our free periods together in the university parks, talking on all types of topics, he preferring to talk on politics and I liking to talk on literature. Even on weekends and holidays we would often be together, I spending the day at his place to be with his mother and sister, who both loved me a lot. After we had left the university on completing our post graduation courses and joined our respective professions, he as an executive in a fast growing company and I as a senior teacher in a girls' high school, we still managed to meet most of the evenings, spending beautiful time together. We had, indeed, fallen in love. In fact, we had been in love from early years in our life when our both families were friends as neighbors, but much more deeply since we were together in the university. All our intimate friends knew we were an inseparable pair. Our families too felt the same, but no one would openly speak or suggest on our marriage, until his brother, ten years older to him, cleared the way by his wedding. I did not face such a situation in my family. My elder brother was already married, but even if he were not, I would not have to wait. like his sister did not have to wait for his brother to get married first. Girls in the family have the first right to get married, if they are of marriageable age. This is the Indian tradition. With his sister gone to Simla where her husband was settled, and his brother, thank God, getting married after a long search for a suitable bride, it was now the time for his mother to approach my parents for their daughter's hand for their son. My parents were only too happy to accept the proposal and with this, our long courtship of many years culminated into our happy marriage. We were both in our late twenties then. Indeed, a late marriage, particularly in that period of time, when the girls were married in their teens.
Everyone talks about what's an ideal age. While there may be something to the "finding yourself" theory about later marriages, that is not necessarily true. Most people find themselves through marriage. Marriage can be an incredible journey of self-discovery and self-growth. Marriage, especially for women, is their best chance to grow up, why delay it. The bottom line is, once people are in their early 20s -- assuming they have reached a certain level of emotional maturity and are with the right partners -- marriages have a better chance of working than they do at 30 and beyond. Of course, it’s better for everything to be in time, even if it's not always in your hands to stick to norms. People who marry at a young age by today's standards -- from the late teens into the early 20s -- share many more precious years with their partners, grow with them, avoid some loneliness and miss the heartaches of some romantic breakups. As young people, you grow together, as you're growing up, you're learning. The years together breed so much loyalty and common ground. The point is to find someone you can grow and change with.
Views towards the “norms” for the marriageable age are changed. And the higher the level of life, the later young people decide to create a family. We are finding in contemporary society many young adults are living singly and not marrying or putting it off till later. Down through the century, and especially the last two decades we see the age has started to increase. An increase in higher education, and people getting established in careers, have been large parts of this societal shift. Late marriages are often from those who claim to not want to marry or those who have gone through unsuccessful relationship or disappointing rejection in most cases. Early success in career could also cause late marriage. You become more passionate for your profession than looking for true love. One of the disadvantages to waiting for marriage is that many of the good potential partners are taken, and you may indeed be set in your ways and accustomed to a single lifestyle. Most women would love to have married at a younger age, but the right love just hasn't happened yet. Or the right match is not found at the right time. Even in the West, where late marriage is the norm, women would love to marry young, if only some one they love to spend their life with makes that surprise proposal. But no, men would love to live-in but never ready to commit their life to the loved one. In India there is normally no such deliberate delay, it just happens. We believe in fate as the Scotch adage says – “A man may woo where he will, but he must wed where he is fated to wed”. Or as they say elsewhere, “In time he comes who God sends”. Or the age old saying, “Marriages are made in heaven.”
After graduating from our different colleges, he and I were now studying together in the same university for our post graduate degrees. We met every day, had our coffee and snacks together at the coffeehouse during lunch break, spent our free periods together in the university parks, talking on all types of topics, he preferring to talk on politics and I liking to talk on literature. Even on weekends and holidays we would often be together, I spending the day at his place to be with his mother and sister, who both loved me a lot. After we had left the university on completing our post graduation courses and joined our respective professions, he as an executive in a fast growing company and I as a senior teacher in a girls' high school, we still managed to meet most of the evenings, spending beautiful time together. We had, indeed, fallen in love. In fact, we had been in love from early years in our life when our both families were friends as neighbors, but much more deeply since we were together in the university. All our intimate friends knew we were an inseparable pair. Our families too felt the same, but no one would openly speak or suggest on our marriage, until his brother, ten years older to him, cleared the way by his wedding. I did not face such a situation in my family. My elder brother was already married, but even if he were not, I would not have to wait. like his sister did not have to wait for his brother to get married first. Girls in the family have the first right to get married, if they are of marriageable age. This is the Indian tradition. With his sister gone to Simla where her husband was settled, and his brother, thank God, getting married after a long search for a suitable bride, it was now the time for his mother to approach my parents for their daughter's hand for their son. My parents were only too happy to accept the proposal and with this, our long courtship of many years culminated into our happy marriage. We were both in our late twenties then. Indeed, a late marriage, particularly in that period of time, when the girls were married in their teens.
Everyone talks about what's an ideal age. While there may be something to the "finding yourself" theory about later marriages, that is not necessarily true. Most people find themselves through marriage. Marriage can be an incredible journey of self-discovery and self-growth. Marriage, especially for women, is their best chance to grow up, why delay it. The bottom line is, once people are in their early 20s -- assuming they have reached a certain level of emotional maturity and are with the right partners -- marriages have a better chance of working than they do at 30 and beyond. Of course, it’s better for everything to be in time, even if it's not always in your hands to stick to norms. People who marry at a young age by today's standards -- from the late teens into the early 20s -- share many more precious years with their partners, grow with them, avoid some loneliness and miss the heartaches of some romantic breakups. As young people, you grow together, as you're growing up, you're learning. The years together breed so much loyalty and common ground. The point is to find someone you can grow and change with.
Views towards the “norms” for the marriageable age are changed. And the higher the level of life, the later young people decide to create a family. We are finding in contemporary society many young adults are living singly and not marrying or putting it off till later. Down through the century, and especially the last two decades we see the age has started to increase. An increase in higher education, and people getting established in careers, have been large parts of this societal shift. Late marriages are often from those who claim to not want to marry or those who have gone through unsuccessful relationship or disappointing rejection in most cases. Early success in career could also cause late marriage. You become more passionate for your profession than looking for true love. One of the disadvantages to waiting for marriage is that many of the good potential partners are taken, and you may indeed be set in your ways and accustomed to a single lifestyle. Most women would love to have married at a younger age, but the right love just hasn't happened yet. Or the right match is not found at the right time. Even in the West, where late marriage is the norm, women would love to marry young, if only some one they love to spend their life with makes that surprise proposal. But no, men would love to live-in but never ready to commit their life to the loved one. In India there is normally no such deliberate delay, it just happens. We believe in fate as the Scotch adage says – “A man may woo where he will, but he must wed where he is fated to wed”. Or as they say elsewhere, “In time he comes who God sends”. Or the age old saying, “Marriages are made in heaven.”
Tuesday, September 1, 2009
Thai Golden Cups (Thailand)
World-Bites 5/ Thai Golden Cups
The uniqueness of Thai taste has charmed and impressed all lovers of gourmet cuisine across the world. Krathong Thong, which means golden cups in Thai, is one of the foremost menus that come to mind when think of Thai food. A popular Thai appetizer. it is a light dish, yet one that teases you to want more. The golden pastry cups filled with minced chicken and chopped vegetables are cute little cups that are very attractive and impressive. These light crispy golden cups can be filled with various savory fillings, including shredded pork and prawns mixed with sliced young corn, coriander root, garlic, pepper and fish sauce. The cups are filled just before serving and garnished with red chillies flakes and cilantro leaves, to retain crispiness of the pastry.
Ingredients
Patty Cups
½ cup rice flour
6 tablespoons white flour
4 tablespoons thin coconut milk
2 tablespoons tapioca starch
1 egg yolk
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon soda
oil for deep-frying
Filling
2 tablespoons oil
4 tablespoons finely diced onion
2 cups finely chopped cooked chicken
¼ cup corn kernels
2 tablespoons finely diced carrot
1 tablespoon sugar
¼ teaspoon black soy sauce
½ teaspoon salt
½ teaspoon ground white pepper
Cilantro leaves for garnish
1 red chili, finely sliced
To prepare the cups, a special brass mold with a long handle is used. To make the patty cups, mix all ingredients except oil together in a bowl. Heat oil. Dip the mold in the oil to heat. Dip the hot mold in the batter and plunge back into oil. The thin shell that forms around the mold is fried for about 5 minutes until light brown, to create pleated golden cup. Then shake to remove the cup from the mold. Drain on paper towels. Repeat until batter is all used up.
To make the filling, put the oil in a hot wok and stir-fry onion and chicken for 2 minutes. Add the rest of the ingredients and fry for 3 minutes until the vegetables are fairly soft. Let it cool.
Divide the filling between the cups. Garnish with cilantro and red chili flakes.
Try the recipe and enjoy.
The uniqueness of Thai taste has charmed and impressed all lovers of gourmet cuisine across the world. Krathong Thong, which means golden cups in Thai, is one of the foremost menus that come to mind when think of Thai food. A popular Thai appetizer. it is a light dish, yet one that teases you to want more. The golden pastry cups filled with minced chicken and chopped vegetables are cute little cups that are very attractive and impressive. These light crispy golden cups can be filled with various savory fillings, including shredded pork and prawns mixed with sliced young corn, coriander root, garlic, pepper and fish sauce. The cups are filled just before serving and garnished with red chillies flakes and cilantro leaves, to retain crispiness of the pastry.
Ingredients
Patty Cups
½ cup rice flour
6 tablespoons white flour
4 tablespoons thin coconut milk
2 tablespoons tapioca starch
1 egg yolk
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon soda
oil for deep-frying
Filling
2 tablespoons oil
4 tablespoons finely diced onion
2 cups finely chopped cooked chicken
¼ cup corn kernels
2 tablespoons finely diced carrot
1 tablespoon sugar
¼ teaspoon black soy sauce
½ teaspoon salt
½ teaspoon ground white pepper
Cilantro leaves for garnish
1 red chili, finely sliced
To prepare the cups, a special brass mold with a long handle is used. To make the patty cups, mix all ingredients except oil together in a bowl. Heat oil. Dip the mold in the oil to heat. Dip the hot mold in the batter and plunge back into oil. The thin shell that forms around the mold is fried for about 5 minutes until light brown, to create pleated golden cup. Then shake to remove the cup from the mold. Drain on paper towels. Repeat until batter is all used up.
To make the filling, put the oil in a hot wok and stir-fry onion and chicken for 2 minutes. Add the rest of the ingredients and fry for 3 minutes until the vegetables are fairly soft. Let it cool.
Divide the filling between the cups. Garnish with cilantro and red chili flakes.
Try the recipe and enjoy.
Subscribe to:
Posts (Atom)