World-Bites (40) / Biscutlus
Maldives islands are located in the Indian Ocean which surrounds the islands. Indian Ocean provides Maldives inhabitants with their main source of protein, with fish, while vegetables are used as fillings. Asian elements are obvious by the great use of spices such as curry or some Asian hot sauces. People from Maldives serve fish, generally Tuna, for almost every meal of the day. Fish combined with onions, chilies, lemon juice, coconut and rice structures the essential diet. Biscutlus (Tuna cutlets) is a popular snack of Maldives.
Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g bread-crumbs
2 Eggs
Salt to season
Oil for deep-frying
Method
Crush the onion, garlic and chilli with salt. Add in the lime and mix in well. Add in the mashed potato, tuna and pepper.
Combine the ingredients thoroughly. Divide the mixture to 12 equal sized balls. Stick half of each egg with the tuna and potato mixture and form an oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on absorbent kitchen paper. Serve hot.
Saturday, March 13, 2010
Khmer Shrimp Patties (Cambodia)
World-Bites (39) / Khmer Shrimp Patties
Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. Num Pa Kon Chien (Khmer shrimp patties) is a very popular snack along with other dishes such as the Turmeric Fried Fish, Cambodian Fishcakes, Steamed Trout with Spring Onions.
Ingredients
* 1 lb ground shrimp
* 1 clove garlic
* 2 chopped green onions
* 1/4 tsp soy sauce
* 1/2 tsp fish sauce
* 1/4 tsp sugar
* 1 tsp paprika
* 1/4 tsp black pepper
* 1 egg (white only)
* 1 cup flour
* Oil for frying
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika and black pepper. Mix well.
Add the egg-white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. Num Pa Kon Chien (Khmer shrimp patties) is a very popular snack along with other dishes such as the Turmeric Fried Fish, Cambodian Fishcakes, Steamed Trout with Spring Onions.
Ingredients
* 1 lb ground shrimp
* 1 clove garlic
* 2 chopped green onions
* 1/4 tsp soy sauce
* 1/2 tsp fish sauce
* 1/4 tsp sugar
* 1 tsp paprika
* 1/4 tsp black pepper
* 1 egg (white only)
* 1 cup flour
* Oil for frying
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika and black pepper. Mix well.
Add the egg-white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Friday, March 12, 2010
Boothee Jaw (Myanmar)
World-Bites (38) / Boothee Jaw
Burmese people adore fried snacks (a-jaw zohn) at any time of the day, whether at a pavement stall with a sour chilli dip on the side and a cup of green tea or at home as a side dish in a main meal. Gourd fritters (boothee jaw), tofu fritters (topu jaw) and bean fritters (baya jaw) are the two best-known snacks that originate in Myanmar. It is a tradition to offer these snacks to visitors who come to a Burmese house. Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. These dishes, as most of the Burmese dishes, are served on the floor, at a lower table.
Ingredients
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon oil
75ml ice cold water
Oil for deep frying
200g bitter gourd, sliced into 1cm thick strips
Method
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
Burmese people adore fried snacks (a-jaw zohn) at any time of the day, whether at a pavement stall with a sour chilli dip on the side and a cup of green tea or at home as a side dish in a main meal. Gourd fritters (boothee jaw), tofu fritters (topu jaw) and bean fritters (baya jaw) are the two best-known snacks that originate in Myanmar. It is a tradition to offer these snacks to visitors who come to a Burmese house. Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. These dishes, as most of the Burmese dishes, are served on the floor, at a lower table.
Ingredients
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon oil
75ml ice cold water
Oil for deep frying
200g bitter gourd, sliced into 1cm thick strips
Method
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
Wednesday, February 24, 2010
Masala Vadei (Sri Lanka)
World-Bites (37) / Masala Vadei
Vada or vadei (as called in Sri Lanka), is a doughnut shaped South Indian snack made from lentils or potatoes. Another type of vada commonly known Aama Vadai is made entirely of lentils. Vada is eaten throughout South India in many forms along with sambar, coconut chutney or rassam. Vada is popular in many forms all over India. Dahi vada, batata vada, paruppu vada, thairu vada, masala vada, rava vada and ulli vada being some of the most popular ones. In Sri Lanka Masala Vadei is a very popular snack.
Ingredients:
Bengalgram dhall 1 cup
(Split pea)
ginger 1' piece
cummin seeds 1 tbs
onion 2
green chillies 4
salt
Curry leaves
Coriander leaves
oil for frying
Method:
Soak bengalgram dhall for 2-3 hours. Then grind it with ginger coarsly.
to this add chopped onion, chopped green chillies, cumin seeds Chopped
curry & coriander leaves and salt. Mix well. Make small patties. Deep
fry it.
Vada or vadei (as called in Sri Lanka), is a doughnut shaped South Indian snack made from lentils or potatoes. Another type of vada commonly known Aama Vadai is made entirely of lentils. Vada is eaten throughout South India in many forms along with sambar, coconut chutney or rassam. Vada is popular in many forms all over India. Dahi vada, batata vada, paruppu vada, thairu vada, masala vada, rava vada and ulli vada being some of the most popular ones. In Sri Lanka Masala Vadei is a very popular snack.
Ingredients:
Bengalgram dhall 1 cup
(Split pea)
ginger 1' piece
cummin seeds 1 tbs
onion 2
green chillies 4
salt
Curry leaves
Coriander leaves
oil for frying
Method:
Soak bengalgram dhall for 2-3 hours. Then grind it with ginger coarsly.
to this add chopped onion, chopped green chillies, cumin seeds Chopped
curry & coriander leaves and salt. Mix well. Make small patties. Deep
fry it.
Tuesday, February 23, 2010
Maruya (Philippines)
World-Bites (36) / Maruya
The snack or merienda which, while roughly corresponding to the American coffee break or English tea, is really rather different. At merienda time, usually four in the afternoon and sometimes also around ten in the morning, the average Filipino takes his traditional snack. Foods served at merienda can be almost anything. The typical merienda fares, however, are native delicacies made from glutinous rice and coconut. Maruya, banana fritters, are amongst the most popular snacks at merienda time.
Ingredients
* 1/2 cup flour
* 3/4 tsp. baking powder
* 1/4 tsp. salt
* 1 egg
* 1 cup milk
* 3 ripe saba (banana plantain), peeled and sliced lengthwise
* 2 cups vegetable oil
* flour, for dredging · sugar
Cooking Procedures :
1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.
The snack or merienda which, while roughly corresponding to the American coffee break or English tea, is really rather different. At merienda time, usually four in the afternoon and sometimes also around ten in the morning, the average Filipino takes his traditional snack. Foods served at merienda can be almost anything. The typical merienda fares, however, are native delicacies made from glutinous rice and coconut. Maruya, banana fritters, are amongst the most popular snacks at merienda time.
Ingredients
* 1/2 cup flour
* 3/4 tsp. baking powder
* 1/4 tsp. salt
* 1 egg
* 1 cup milk
* 3 ripe saba (banana plantain), peeled and sliced lengthwise
* 2 cups vegetable oil
* flour, for dredging · sugar
Cooking Procedures :
1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.
Wednesday, February 17, 2010
Banana Scones (Fiji Islands)
World-Bites (35) / Banana Scones
Fijian food has a wonderful mix of the spicy curries that are influenced by the Indian people and the coconut, fish, sweet potato, cassava, bananas and other vegetables that the Fijians bring to the culture. Over time this food has developed and evolved to the current mix of flavors we experience now. Banana scones are a very popular snack for parties and school lunches.
Ingredients
* 2 cups flour
* 1/2 teaspoon salt
* 3 teaspoons baking powder
* 2 tablespoons butter, melted
* 1/4 cup mashed banana
* 1/4 cup sugar
* 1 egg
* 2 tablespoons
Directions
1. Sift flour, salt and baking powder together and out in bowl
2. Beat egg and combine with milk, melted butter, sugar and banana.
3. Stir the egg-banana mixture into a hollow in the middle of the flour. Mix the flour and banana with a fork.
4. When all the flour is mixed in, put table spoons of the scone mixture on a greased baking tray and bake in a hot oven till brown - about 15 minutes.
This mixture could also be made into fried scones or cooked on a greased roti iron.
Fijian food has a wonderful mix of the spicy curries that are influenced by the Indian people and the coconut, fish, sweet potato, cassava, bananas and other vegetables that the Fijians bring to the culture. Over time this food has developed and evolved to the current mix of flavors we experience now. Banana scones are a very popular snack for parties and school lunches.
Ingredients
* 2 cups flour
* 1/2 teaspoon salt
* 3 teaspoons baking powder
* 2 tablespoons butter, melted
* 1/4 cup mashed banana
* 1/4 cup sugar
* 1 egg
* 2 tablespoons
Directions
1. Sift flour, salt and baking powder together and out in bowl
2. Beat egg and combine with milk, melted butter, sugar and banana.
3. Stir the egg-banana mixture into a hollow in the middle of the flour. Mix the flour and banana with a fork.
4. When all the flour is mixed in, put table spoons of the scone mixture on a greased baking tray and bake in a hot oven till brown - about 15 minutes.
This mixture could also be made into fried scones or cooked on a greased roti iron.
Monday, February 15, 2010
Pisang Goreng (Indonesia)
World-Bites (34) / Pisang Goreng
Pisang Goreng (fried banana in Indonesian) is a snack food mostly found throughout Indonesia, Malaysia and Singapore. It is consumed as a snack in the morning and afternoon due to its warm nature in serving. In Indonesia, Pisang Goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. Pisang Goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlets. The Banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream. Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate.
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
1 egg
2 tablespoons butter, melted
4 ripe bananas, sliced
2 cups oil for frying
Directions:
1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg and melted butter. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
Pisang Goreng (fried banana in Indonesian) is a snack food mostly found throughout Indonesia, Malaysia and Singapore. It is consumed as a snack in the morning and afternoon due to its warm nature in serving. In Indonesia, Pisang Goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. Pisang Goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlets. The Banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream. Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate.
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
1 egg
2 tablespoons butter, melted
4 ripe bananas, sliced
2 cups oil for frying
Directions:
1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg and melted butter. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
Subscribe to:
Posts (Atom)