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Potato Croquette

I made potatoes croquette today!!!

This recipe was introduced to me by a dear friend... but I just modified it to my taste. It is not difficult to make and I was always not successful as sometimes the potatoes are just too soft and it broke off while frying... and sometimes I ran out of bread crumbs... so I did without which makes it less crunchy... but today I had most items in my kitchen except for onion... so I did without again... anyway here is how I made it... This serves about 2-3 persons... but since I love potatoes... I can finish all of them myself!!! Hahahaha...

Ingredients needed:
2 medium sized potatoes
1 teaspoon of butter
1 medium sized onion
1/2 can tuna flakes in oil(mine was 185gm can). If you are health conscious, then use the ones in brine
Salt and pepper to taste
1 egg white
Breadcrumbs

Method:
Boil the potatoes whole with the skin until soft. Remove the skin and mash them up. Mash them up while it is hot. It is easier to mash them....  I used a masher that looks like this..

 If you are interested in purchasing this, head on to my online shop ... if you can't find it that means it is out of stock... but just drop me an email and I will see if I can re-order...

OK.. back to how to make potato croquette. Add the butter, salt and pepper to the potatoes and mix well. If the potatoes are hot enough, the butter will melt by itself.

Now add the tuna (please remove excess oil/brine... otherwise the potatoes will turn out to be too soft). Mix well. Chop up the onion and mix well into the potato and tuna mixture.

If you do not like tuna, you can also try using canned sardines/mackerel or corned beef or luncheon meat. If you do not like onions, just omit it.

Now, mix a little bread crumbs (about 1 tablespoon) to the mixture and mix well. Shape the potatoes mixture into little balls of about 2cm in diameter. Or in any shape you desire (patties, square, oval etc) But do not shape them too big. Otherwise it will be more difficult to fry.

Put the balls on a plate and do not let them touch each other. Put the plate of little potato balls into the freezer for about an hour to freeze them. Now, if you want to keep them for another day, you can. After they have hardened, just pack them up into containers and seal it tight. It can keep for about a week. Here is how mine looks after I freeze them...

Otherwise, you could proceed to fry them. You do not need to defrost them before frying. Before frying, coat them with egg white and bread crumbs. Make sure the oil is hot enough before you put them in to fry. Fry for about 3 minutes or until they are golden brown. Here is how mine looks like after frying.

I serve them with Japanese mayonnaise to dip in.... not the normal mayonnaise. I like the Japanese one better as it tastes more "eggy".

YUMMY!!!

Blog Revival

It has been a few months ago since my last recipe. So sorry I have neglected this blog!!!!

But I am now going to revive this blog.... As I am now a full time mom, I have more time to cook and therefore more recipes up my sleeve!!! Hehe....

So I hope that I will be able to post at least one recipe every 2 days... Stay tuned!!!

Testing New Signature

Here is to test my new signature.... how do you like it?

Contest Results!! Hot from the oven...

YES!!! Here are the results. Winners will receive an email by me confirming their mailing address so that I am able to send them their prizes.

***Drum roll***

First Prize Winner: Zainab Mohd Ghazali
( Bit and Bytes)

Second Prize Winner: Khairun Nisa Ismail

Third Prize Winner: Mama Zharfan

And as for consolation prizes, you know who you are :)

I am in the midst of setting up the site now... For those of you who would like to have a peek now, please proceed to Bit And Bytes

Contest Closed!!!

Thank you all for your participation! Now is judging time. I love all your suggestions. However, I could only pick one as the winner... So, stay tuned...

I will be announcing the winner within the next few days!

Name-A-Blog, Cook-A-Link CONTEST

Remember my previous post on my wish to create a new blog for all cooking and baking fans to share their favourite links on recipes and where to get the coolest and best cookware/bakeware?

Well, I am ready to create that blog! But the thing is I don't know what to name it! :( And so, I am inviting all of you now to turn on your creative juices and Name-A-Blog, Cook-A-Link by submitting the following:

• ONE suggestion on what to name the new blog
• MINIMUM ONE(1) and MAXIMUM up to THREE(3) links for blogs for the coolest recipes
• MIMINUM ONE(1) and MAXIMUM up to THREE(3) links for blogs for getting the coolest and best cookware/bakeware

The more links you provide the more chances your name will be chosen as the my blog's name!!!!

1 link = 1 entry

PLUS, there are cool prizes to be won!

First prize: One of a kind Crotchet Towel Holder...


Second prize: One of a kind Crotchet Snail Pot Holder...


Third prize: A cute, adorable Crotchet pink muffin Photo Frame....

There will be consolation prizes too!

5 consolation prizes will be given away! And these will be really cute crotchet fridge magnets!

So, what are you waiting for? Submit your entry now!!

Email your entries to sassezz@gmail.com!!!

Oh, also, you are required to blog about this contest on your blog to qualify :)

Please include the following details in your email to me...

Name:
Mailing address:
Link to your Blog on this contest:
Suggestion for New Blog Name:
Link(s) for coolest recipe blog:

Link(s) for coolest blog to buy cookware/bakeware:

So come on now and submit your entry!

Closing date: 30 November 2009

Fish Head Curry

This is not my first time making fish head curry but somehow all previous time when I tried making this it did not turn out quite nice. As I have 3 fish heads sitting in my freezer and have no idea on how to cook it, I decided to try this again today. Although this try is not perfect and can still be improved, I think it is passable :) So if you have some simple ways to improve this further, feel free to post suggestions to me.



Ingredients:
Fish Head (1 big one or 2 medium ones)
* You could use fish slices if you do not like Fish Head
3 pieces Garlic chopped fine
3 pieces Shallot chopped fine
1 packet of Fish Curry Powder (25gm)
1 packet of low fat milk (250ml)
1 tablespoon of chilli paste (cili giling)
1 onion, sliced to rings
6 pieces ladies finger, cut to about 5cm length
2 tomatoes, quartered
1 brinjal, sliced diagonally about 1.5cm thick
1/2 bowl tamarind juice
20 pieces curry leaves (tear it up a bit)
3 pieces kaffir lime leaves(daun limau purut)- same as curry leaves, tear it up a bit
2 tablespoon cooking oil
2 medium sized fish head



Method:
Saute the garlic and shallots in cooking oil until fragrant.
Add in chilli paste, curry powder, low fat milk and mix well. Put it to boil.
Add in tamarind juice, curry leaves and kaffir lime leaves and put it to boil.
Add in onion, ladies fingers, brinjals. Put it to boil until brinjals are cooked and soft.
Add in tomatoes and fish head. Cover and simmer for about 10 minutes.
Turn the fish head over carefully. Cover and simmer for another 5 minutes.
Dish up and serve hot!

Stir fry Kailan with Prawns

This is a very simple dish of stir fry Kailan with Prawns. You can substitute the Kailan with other green leafy vegetables like "xiao bai cai" or green mustards.

It is also very fast to cook and is perfect to eat together with white rice for either lunch or dinner.



Ingredients:
2 pieces or garlic chopped fine
6 pcs of medium sized prawns
150gm kailan
1 tablespoon of oyster sauce
1 tablespoon of cooking oil



Method:
Cut the leafs of the kailan to about 2-3 cm in length. For the stalk, slice it up diagonally to slices about 0.5cm thick.
Saute garlic with 1 the cooking oil till fragrant.
Put in the prawns and fry till the prawns turn red.
Put in the kailan leaf and stalk.
Fry until the kailan turns dark green and soft.
Put in the oyster sauce. Fry it and mix it up well.
Dish up and serve hot!



Simple and Delicious!

Char Siew... Yummy!!!

Today, since I am no longer working, I decided to make something more complicated... so, I tried making Char Siew! I have never made this before and thus tried to experiment.... and the results is really yummy!!!


Want to know how to make?

Here is what I use.... my own version of Char Siew!

Ingredients:
3 garlic chopped fine
5 spice powder
3 tablespoons Hoisin Sauce
2 tablespoons Light Soya Sauce
2 tablespoons Shao Xing wine
1 tablespoon Sesame Oil
2 tablespoon brown sugar (can use normal sugar too)
2 slices of pork brisket (about 2 cm thick and 15 cm long)
A little red colour food colouring - optional (I did not use this as I do not like artificial colouring)

Method:
Slice away the pork skin from the pork brisket. Poke the pork with a fork so that the marinate sauce can seep better into the meat.
Combine all ingredients above and marinate the meat thoroughly. Freeze in the freezer overnight.
Next day, defrost the marinated pork. It is best if you can grill it. But, if you are doing it in your kitchen, there is little chance you have a grill handy. :)
So, what I did was improvise! Skewer the pork on fork and attached it to the tray in the oven. If you have some "S" hook, it works as well. Here is what I have done...


At the bottom of the oven I put a baking tray covered in aluminium foil so that the "drippings" when it is grilling will not drip down to the oven. Easier to clean later.
You need to "hang" it in the oven to cook and not just put it on the plate as the side on the plate will be "soaked" with the drippings.
Grill the meat in the oven for about 40 minutes at 180 degree Celcius. Some oven need less time. So do monitor yourself.
When the meat is done after about 40 minutes, remove from the oven and grill it over the kitchen stove for about 2 minutes to get the "charred" taste. I did not grill it for long as charred is not good for health...
Let the meat cool and cut it up into bite size pieces.



YUMMY!!!!