Thursday, December 31, 2009

Lemon Curd Tartlets With Fresh Fruits- A Very Happy New Year


Hello my dear readers, the familiar cliché, time flies doesn’t it? It’s time to say goodbye to 2009 and a big welcome to 2010! I wish this New Year would bring more joy, peace, happiness, wealth, and most importantly, health to everyone!

Felt like just recently that we were all welcoming year 2000. I recalled everyone was so psyched with welcoming the new century then, but, was stressed out at the same time with fears the catastrophic Y2K or millennium bug was going to crash every computing system globally! Luckily nothing happened. :-) Fast forward 10 years, now we are closing out the first decade of this century! As for my new year resolution? Well, I stopped making them many years back. Told myself that I will just keep doing what I enjoy doing and try to do it better each year. Lame, I know, but it’s true. :-) Enough about me, I will look forward to hear some of your exciting 2010 New Year resolutions! A very Happy New Year greetings to all, cheers!


I made some Lemon Curd Tartlets with Fresh Fruits for dessert recently. This is one dessert my family truly enjoys, I think it must be the tartness. I used a combination of Kiwi fruits, blueberries, and strawberries. Interestingly, you should know that the Kiwi fruits I used for these tarts were grown locally here in Vancouver BC. My friend, John, grew these Kiwi fruits right on his front yard. They taste just as good, if not better, than those from New Zealand. John, you should be proud and thanks for the lovely Kiwi fruits again!


Lemon Curd Tartlets With Fresh Fruits
(Printable Recipe)

Ingredients

12 Ready Baked Tart Shells
Fresh Fruits

75 g (2 ½ oz) Unsalted Butter
3 Large Eggs, lightly beaten
200 – 230g Sugar
Juice and Finely Grated Rind of 2 Lemons

Glazing

100 g of your preferred Jelly/Jam (optional)

Method

Make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool at room temperature.

Preheat the oven to 375˚F. Bake the tart shells according to the package instructions.

In a small saucepan, bring the jam to a boil, then lower the heat and keep stirring until melted and leave it to cool.

When the shells are completely cooled, fill with lemon curd. Then top the lemon curd with fruits. Brush with melted jam, if using. Serve immediately.

Wednesday, December 30, 2009

Lamb And Rice Casserole-Mughlai Lamb Biryani


This is the “grand dish” to close out my little Indian food recipe series before we welcome the New Year. This is Lamb and Rice Casserole or also known as Mughlai Lamb Biryani. Admittedly, the cooking process for this mouth watering dish is a little bit lengthy compared to cooking other dishes. However, with some advance planning, you can make this a pretty easy process. The longest timeline item of this recipe is the Biryani rice. It needs to be soaked in water for at least 12 hours before being cooked. Realizing that was the case, I just extended the process of cooking this dish to 2 days. On the first day I soaked the rice and cooked the lamb. The following day, all I had to do was cook the rice briefly as per the instructions in the recipe, assembled the dish, and baked it all in the oven for an hour. End result is just yummy, worth every effort in my opinion. Hope you will try it.


Recipe adapted from Madhur Jaffrey's Indian Cooking

Lamb And Rice Casserole-Mughlai Lamb Biryani
(Printable Recipe)

Ingredients

425 ml (15 fl oz) Long Grain Rice
3.6 Liters (6 ¼ pints) Water
3 Tbsp Sea Salt
1 tsp Saffron Threads
2 Tbsp Warm Milk
3 Medium Yellow Onion, peeled
4 Cloves Garlic, peeled
2 cm (3/4 inch) Fresh Ginger, peeled and coarsely chopped
4 Tbsp Almond Slivered
13 Tbsp Vegetable Oil
3 Tbsp Sultanas
750 g (1 ½ lb) Bone Lamb from the shoulder, cut into 2.5cm (1 inch) cubes
250 ml (8 fl oz) Natural Yoghurt
6 Cloves
½ tsp Black Peppercorns
½ tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Coriander Seeds
2.5 cm (1 inch) Cinnamon Stick
1/6 of Nutmeg
¼ tsp Cayenne Pepper
25 g (1 oz) Unsalted Butter, cut into 8 pieces
3 Hard-Boiled Eggs, peeled

Method

Wash the rice in several changes of water. Drain it and put in a large bowl. Add 2 liters (3 ½ pints) water and 1 Tbsp of the salt. Mix and soak for 12 hours.

Put the saffron threads in a small, heavy frying pan set over medium heat. Toss the threads about until they turn a few shades darker. Put the warm milk in a small cup. Crumble the saffron into the warm milk and soak for 3 hours.

Cut 2 of the onions in half; lengthwise, and then cut the halves into fine half rings. Set these aside. Chop the remaining onion very coarsely. Put the chopped onion, garlic, ginger, 2 Tbsp of the almonds and 3 Tbsp water into the container of an electric blender. Blend until you have a paste.

Add 6 Tbsp of the oil in a frying pan and set over a medium-high heat. When hot, put in the sliced onions. Stir and fry the onion until they are brown and crisp. Remove them with a slotted spoon and spread them out on a plate lined with kitchen paper.

Add the sultanas into the same oil. Remove them as soon as they turn plump – which happens immediately. Put the sultanas in another plate lined with kitchen paper.

Add the remaining 2 Tbsp of almonds into the same oil. Stir and fry them until they are golden in color. Remove them with a slotted spoon and spread out beside the sultanas. Set aside for use as the garnish.

Brown the meat in the same oil and brown them on all sides. (Fry in several batches)

Then add the remaining 7 Tbsp of the oil to the frying pan and turn the heat to medium. When hot, put in the onion-garlic-ginger-almond paste from the blender. Fry, stirring all the time, until the paste turns a medium-brown color. Return the meat and any accumulated juices to the pan. Add the yoghurt, 1 Tbsp at a time, stirring well between each addition. Now put in 1 ¼ Tbsp of the salt and 150 ml (5 fl oz) water. Mix and bring to a simmer. Cover, turn the heat to low and simmer for 30 minutes.

While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cumin seeds, cinnamon and nutmeg into the container of a spice grinder. Grind finely.

When the meat has cooked for 30 minutes, add all the spices and cayenne pepper and mix well. Cover again and continue to cook on low heat for another 30 minutes.

Remove the cover; raise the heat to medium, and cook, stirring all the time, until you have about 200 ml (7 fl oz) thick sauce left at the bottom of the pan. Turn off the heat and spoon off as much grease as possible. The meat should be pretty well cooked by now.

Spread out the meat and sauce in the bottom of a heavy casserole. Cover and keep warm.

Preheat the oven to 150˚C or 300˚F.

Bring 3.6 liters (6 pints) water to a rolling boil in a large pan. Add 1 ½ Tbsp salt to it. Drain the rice and rinse it off under running water. Slowly, scatter the rice into the boiling water. Bring to a boil again and boil rapidly for EXACTLY 6 minutes. Then drain the rice.

Work fast now. Put the rice on top of the meat, piling it up in the shape of a hill. Take a chopstick or the handle of a long spoon and make a 2.5cm (1 inch) hole going down like a well from the peak of the rice hill to its bottom.

Dribble the saffron milk in streaks along the sides of the hill. Lay the pieces of butter on the sides of the hill and scatter 2 Tbsp of the browned onions over it as well. Cover first with aluminum foil, sealing the edges well. And then close with a lid. Bake in the oven for 1 hour. Remove from the oven.

Just before serving, quarter the eggs. Mix the contents of the rice gently. Serve the rice on a warmed platter, garnished with the eggs, remaining browned onions, sultanas and almonds.

Tuesday, December 29, 2009

Red Split Lentils With Cumin Seeds-Masoor Dal


Here I have Red Split Lentils with Cumin Seeds recipe. The split peas are salmon colored; but, will turn yellow when cooked. So, don’t be surprised when you view the pictures. Anyway, serve the lentils with any rice dish, meat, or as a dip with some Naan bread. Just fantastic. Try making your own Naan at home, the recipe is over here.


Recipe adapted from Mahdur Jaffrey's Indian Cooking

Red Split Lentils With Cumin Seeds-Masoor Dal
(Printable Recipe)

Ingredients


200 g (7 oz) Red Split Lentils, picked over, washed and drained
1 liter (1 ¾ pints) Water
2 Thin Slices Unpeeled Ginger
½ tsp Ground Turmeric
1 tsp Sea Salt, or to taste
3 Tbsp Ghee or Vegetable Oil
Pinch of Ground Asafetida (Optional)
1 tsp Cumin Seeds
1 tsp Ground Coriander
¼ tsp Cayenne Pepper
2 Tbsp Finely Chopped, Fresh Coriander

Method

Combine the lentils and water in a heavy pan. Bring to a simmer. Remove any scum that collects at the top.

Add the ginger and turmeric. Stir to mix. Cover, leaving the lid slightly ajar, turn the heat to low and simmer gently for 1 ½ hours or until the lentils is tender. Stir every 5 minutes during the last 30 minutes to prevent sticking.

Add the sea salt and stir to mix. Remove the ginger slices.

Put the ghee in a small frying pan and set over medium heat. When hot, put in the asafetida. A second later, put in the cumin seeds. Let the seeds sizzle for a few seconds. Then put in the coriander and cayenne. Stir once and then quickly pour the ghee mixture into the pan with the lentils. Stir to mix.

Sprinkle the fresh coriander over the top when you serve.

Serves 4-6

Monday, December 28, 2009

Moong Dal Pancakes


Moong Dal Pancakes is a fantastic savory pancakes made out of split peas. They are rich in protein and can be eaten as it is or served with some chutney. Delish!



Recipe adapted from Madhur Jaffrey's Indian Cooking

Moong Dal Pancakes

(Printable Recipe)

Ingredients

185 g (6 ½ oz) Moong Dal, picked over, washed and drained
85 to 100 ml Water
2.5 cm (1 inch) Ginger, peeled and coarsely chopped
2 Cloves Garlic, peeled
2 Green Chilies, chopped
1 tsp Sea Salt
1/2 tsp Ground Turmeric
50 g (2 oz) Onion, peeled and minced
2 Tbsp Finely chopped Fresh Coriander
¼ tsp Baking Powder
Vegetable Oil for frying

Method

Soak the dal with 1 liter of water for about 5 hours. Drain.

Combine the ginger, garlic, chilies, sea salt, turmeric, dal and 85 ml plus 1 Tbsp water and blend until you have a smooth batter. (Adjust the consistency with more water if necessary) Let the machine run for 2 to 3 minutes so the batter gets light and airy.

Empty the batter into a bowl. Add the onion, fresh coriander, and baking powder. Mix the batter well.

Brush a 20cm (8 inch) non-stick frying pan with about 1 tsp of the oil and set over a medium-low heat. When the oil is hot, ladle about 55 ml (2 fl oz) of batter in the center of the pan. Spread the batter with the back of a soup spoon. Using a gentle but continuous spiral motion spread the batter outwards. Make a pancake that is about 5 to 6 inches in diameter. Turn the pancake over and cook for another 1 ½ minutes or until lightly brown in color.

Make all the pancakes this way, making sure you stir the batter each time. These pancakes are best eaten hot, just as soon as they are made. You could, if you wish, stack them on a sheet of aluminum foil and then wrap them into a bundle.

The whole bundle can be heated in the oven at 220˚C/425˚F for 15 minutes.

Makes about 9 pancakes.

Sunday, December 27, 2009

Sweet Corn And Potatoes With Mustard Seeds And Mint


Today, I’m posting a recipe for Sweet Corn and Potatoes with Mustard seeds and Mint. It’s best to use fresh summer corn for this dish. But, if you can’t get hold of the fresh corns, then just substitute with good quality frozen summer corn, which is what I used here incidentally. This sweet corn dish has sweet, hot, and sour flavors. It’s great with any Indian meal.



Recipe adapted from Madhur Jaffrey's Indian Cooking

Sweet Corn And Potatoes With Mustard Seeds And Mint-Bhutta aur aloo ki mazedar tarkari
(Printable Recipe)

Ingredients

3 Tbsp Vegetable Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
1 Clove Garlic, peeled and finely chopped
150 g (5 oz) Potatoes, boiled, peeled and cut into 5mm (1/4 inch) dice
175 g (6 oz) Ripe Tomatoes, cut into 5mm (1/4 inch) dice
4 Tbsp Fresh Coriander, finely chopped
3 Tbsp Fresh Mint, finely chopped
1 Green Chili, finely chopped
Fresh or Frozen Sweet Corn Kernels, measured to the 450 ml (15 fl oz) level in a measuring jug
85 ml (3 fl oz) Coconut Milk
¾ tsp Sea Salt
¼ tsp Cayenne Pepper
1 Tbsp Lemon Juice
Freshly Ground Black Pepper
2 tsp Toasted Cumin Seeds, ground

Method

Put the oil in a large, preferably non-stick, frying pan and set over medium-high heat. When hot, put the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and potatoes. Stir and fry until the potatoes are lightly browned.

Then mix in the tomatoes, fresh coriander, mint and chili. Stir and fry for 1-2 minutes. Add in the sweet corn and stir. Pour in the coconut milk, sea salt, cayenne, and lemon juice. Stir to mix and bring to a simmer. Cover, turn the heat to low and cook for 3 to 4 minutes or until the sweet corn is cooked.

Uncover; add some black pepper and the ground roasted cumin seeds. Stir to mix, and taste for the balance of seasonings.

Saturday, December 26, 2009

Spicy Baked Chicken-Masaledar Murghi


Indian food is just fantastic, whether it’s from the North or South region, I just love it. So, I thought I will share several fabulous Indian food recipes with all of you before the New Year. I will start with the Spicy Baked Chicken recipe today. This is a no fuss recipe, all you have to do is let the chicken marinate for a few hours before baking it in the oven. Try it.



Recipe adapted from Madhur Jaffrey's Indian Cooking

Spicy Baked Chicken-Masaledar Murghi
(Printable Recipe)

Ingredients


1 Tbsp Ground Cumin
1 Tbsp Paprika
1 ½ tsp Cayenne Pepper
2 tsp Ground Turmeric
1 ½ tsp Freshly Ground Black Pepper
2 ½ tsp Sea Salt, or to taste
3 Cloves Garlic, peeled and mashed to a pulp
6 Tbsp Lemon Juice
1.5 kg (3 ½ lbs) Chicken Pieces
3 Tbsp Vegetable Oil

Method

Combine the cumin, paprika, cayenne pepper, turmeric, black pepper, sea salt, garlic, and lemon juice in a bowl. Mix well. Rub the mixture over the chicken pieces. Spread the chicken pieces in a shallow baking tray, skin side down, and set aside for 3 hours.

Preheat the oven to 200˚C (400˚F). Brush the tops of the chicken pieces with the oil. Baked the chicken in the oven for 20 minutes. Turn the chicken pieces over and bake for another 25 minutes or until the chicken is tender. Baste the chicken pieces with the drippings about 3 times.
Serve immediately.

Thursday, December 24, 2009

Pomegranate Sorbet


Dear valued readers, I’d like to wish all of you a Merry Christmas and hope you will enjoy the holidays with your loved ones! So today, I thought I’d post something red since it’s Christmas after all. I made some Pomegranate Sorbet for the kids and for the adults, some sorbet with Champagne! By the way, the sorbet was made using pomegranate juice provided by the kind folks at POM Wonderful. Thanks Molly. Do check out their website for more detailed information on their healthy products. Cheers to everyone and happy holidays!


Pomegranate Sorbet
(Printable Recipe)

Ingredients


1 Bottle (473 ml) Pomegranate Juice
Juice of 1 Lemon
100 g Sugar

Method



In a medium, nonreactive saucepan, mix 1 cup Pomegranate juice with the sugar and lemon juice. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining pomegranate juice. Allow the mixture to chill thoroughly in the refrigerator.


As usual, freeze in your ice cream maker according to the manufacturer's instructions.

Wednesday, December 23, 2009

Puffs-Buñuelos


I had a go at making some Puffs or Buñuelos, in Spanish. These fritters tastes great with just a simply sprinkle of some white sugar. To be honest, I had to adjust the oil temperature a couple of times before I finally got it right. If the oil is too hot, the puffs will easily burn while the inside remains raw. So, I reduced the heat from medium to moderate (using an electric cooker marked 3). I guess you will just have to do some trial and error initially, like I did. You will definitely get it right fairly quick. Try it!


Recipe adapted from Traditional Spanish Cooking by Janet Mendel

Puffs-Buñuelos

(Printable Recipe)

Ingredients

240 ml (8 fl oz) Milk or Water
70 g (2 ½ oz) Butter
1 Tbsp Brandy or Anise Brandy (Optional)
30 g (1 oz) Sugar
Pinch of Sea Salt
125 g (4 ½ oz) Plain Flour
4 Eggs
Olive Oil for deep-frying
Sugar

Method

Place the milk, butter, sugar and salt in a heavy pan and heat until just boils. Lower the heat and add the flour all at once, beating it hard with a wooden spoon until it forms a smooth ball of dough.

Remove from the heat and beat in the eggs one at a time. Beat until cool and very smooth. Heat the oil in a deep fryer or heavy pan. Put in a cube of potato – when potato is nicely colored, the oil is hot enough to fry the buñuelos. Drop the balls of batter, by teaspoons, into the hot oil. Fry until golden and puffed up. Remove, drain and sprinkle the puffs with sugar. The puffs can also be split and filled with jam or confectioner’s custard.

Makes about 24

Tuesday, December 22, 2009

Soto Ayam Recipe


I did a post on Soto Ayam sometime ago, but, without any recipe. You can read about it over here. Just to quickly recap on the post, you can adjust the spiciness of the soup by reducing the white peppercorn and coriander. I have also included an easy way to make the compress rice. Enjoy.


Soto Ayam
(Printable Recipe)

Ingredients



14 Cups Chicken Stock
3 Cloves
2 (3 inches) Cinnamon Sticks
4 Star Anise
5 Cardamon Pods

3 Stalk Lemongrass, bruised

5 to 6 Tbsp Peanut or Vegetable Oil
Sea Salt to taste

Spice Paste

40 g Coriander Seeds, pan toasted
10 g Whole White Peppercorn, pan toasted
5 Cloves Garlic

6 Candlenuts

40 – 50 g Galangal, peeled and coarsely chopped
40 – 60 g Ginger, peeled and coarsely chopped

4 (about 100 g) Shallots, peeled and coarsely chopped



Accompaniments
350 g Chicken Breast
Rice Vermicelli, or Glass Noodles cooked and drained
Compressed Rice, cubed
Potatoes, boiled, peeled and sliced
Bean Sprouts, scalded

Hard boiled Eggs, halved or quartered
Fried Bean Curd
Fried Tempeh/Tempe
Spicy Sweet Soy Sauce


Garnishing
Celery leaves, chopped
Scallions, chopped
Fried Shallots

Method



Grind the spice paste ingredients with a little water in a blender or food processor. 



In a large stockpot over low heat, add the oil and cook the cloves, cinnamon sticks, star anise, and cardamon pods until fragrant. Then mix in the spice paste, stirring continuously until the mixtures turn brown in color.

Then add in the chicken stock into the spice paste mixture. Bring the mixture to a boil and add in the chicken breast. Then lower the heat and simmer until the chicken is tender, remove and shred the chicken. Continue to simmer the soup for another 40 to 50 minutes. Season the soup with sea salt.

To serve, place some vermicelli or compressed rice into a large bowl. Then top it with some potatoes, bean sprouts, chicken, eggs, fried bean curd, and fried tempeh. Then ladle the hot soup onto the bowl and sprinkle with some celery leaves, fried shallots and scallions. Serve immediately with some spicy sweet soy sauce, if desired.

Serve 8 to 10

Compressed Rice: Cook 2 Cups Rice with 3 Cups of Water, 2 Pandan Leaves, and 1 tsp Sea Salt. When the rice is cooked, remove from the rice cooker and place the rice in a baking tray. Cover the rice with heavy-duty aluminum foil and compress it with a heavy object. (Example: Mortar and Pestle) Leave it overnight before cutting the rice.

Monday, December 21, 2009

Potato Pancakes-Latkes


I made some Potato Pancakes or also known as Latkes for brunch recently. Latkes are eaten in Jewish communities all over the world on the first night of the 8 days Hanukkah celebration. The pancakes are easy to make and they taste great. So, just make some and enjoy the Latkes!


Recipe adapted from The Joy Of Cooking cookbook.

Potato Pancakes-Latkes

(Printable Recipe)

Ingredients


2 Cups Coarsely Grated Peeled Potatoes (Russet variety)
3 Large Eggs, lightly beaten
1 1/2 Tbsp All-Purpose Flour
1 Tbsp Grated Onions
2 Stalk Scallions, chopped
1 1/4 tsp Sea Salt
1/4 Cup Vegetable Oil or Butter

Method

Wrap the grated potatoes in a clean dish towel and wring to squeeze out as much moisture as possible.

Combine the potatoes, eggs, flour, onions, scallions, and sea salt in a large bowl.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Drop spoonfuls of the potato mixture in the skillet, then spread into 3-inch cakes about 1/4 inch thick. Fry until browned on the bottom, reducing the heat to medium, if needed, to prevent scorching. Turn and cook the second side until crisp, 3 to 5 minutes each side. Drain briefly on paper towels. Serve immediately.

Saturday, December 19, 2009

Thumbprint Cookies


I simply love the crumbly texture of this Thumbprint Cookies. Make these cookies and fill them up with your favorite jam. This recipe uses hazelnuts; but, you can play around with almonds or even walnuts. So, do try the recipe and happy baking.


Recipe adapted from Baking From My home to yours by Dorie Greenspan

Thumbprint Cookies
(Printable Recipe)

Ingredients

1 ¾ Cups Finely Ground Hazelnuts
1 ¾ Cups All-Purpose Flour
2 Sticks (8 oz) Unsalted Butter, at room temperature
½ Cup Sugar
1 tsp Pure Vanilla Extract
½ tsp Pure Almond Extract
Confectioners’ Sugar, for dusting
About 1 Cup Raspberry Jam (or the jam or marmalade of your choice)

Method

Position the racks to divide the oven into thirds and preheat the oven to 350˚F. Line 2 baking sheets with parchment or silicone mats.

Whisk together the ground nuts and flour.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until light and fluffy, 3 to 4 minutes. Add the extracts and beat to blend. Reduce the speed to low and gradually add the nut-flour mixture, mixing only until it is incorporated into the dough.

Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets. Steadying each cookie with the thumb and a finger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie. Be careful not to go all the way down to the baking sheet.

Bake for 15 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be only slightly colored-they might even look undone, which is fine: they should not be over baked. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting confectioners’ sugar over them.

Repeat with remaining dough, remembering to cool the baking sheets before baking the next batch.

Bring the jam to a boil in a small saucepan over low heat, or bring to a boil in a microwave oven; remove from the heat. Fill the indentations of all the cookies with enough of the hot jam to come level with the tops. Cool to room temperature.

Thursday, December 17, 2009

Apple Cider Doughnuts


Here’s an Apple Cider Doughnut recipe for those who are not bothered to mess with yeast. It’s easy to make and the doughnuts are dense, with a slight hint of buttermilk and cinnamon. I had adapted the recipe from Smitten Kitchen blog. The original source of the recipe is from a pastry chef, Lauren Dawson, from Hearth restaurant in New York City’s East Village.


Apple Cider Doughnuts
(Printable Recipe)

Ingredients


1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter, at room temperature
1 cup sugar
2 eggs
1/2 cup buttermilk (low-fat or nonfat work fine)

Vegetable oil for frying

For the glaze
1 cup confectioners' sugar
2 tablespoons apple cider

or

Sugar for coating

Method

For the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. Set aside.

To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.

Wednesday, December 16, 2009

Fried Prawns With Sweet Soy Sauce


This Sweet Soy Sauce Prawns recipe is great with some steamed rice. You can use any variety of prawns for the recipe; but, just make sure the shells and heads are intact. The shells will provide a nice fragrant to the sauce which will make the whole dish tastier. So, prepare plenty of napkins as you will be using your hands to enjoy these prawns! :-)



Fried Prawns With Sweet Soy Sauce
(Printable Recipe)

Ingredients

10 (750 g) Large River Prawns, shell on
½ tsp Ground Turmeric
6 to 8 Cloves Garlic, whole and peeled
4 Tbsp Peanut Oil
3 to 4 Tbsp Indonesian Kecap Manis/Sweet Soy Sauce
Sea Salt to taste

Method

Marinate the prawns with turmeric for about 25 minutes.

Heat the oil in a large wok or skillet over a low heat. Cook the garlic until fragrant and translucent. Remove the garlic and set aside.

With the same wok or skillet, turn the heat on high. Fry the prawns in few batches until cooked. Remove the prawns and set aside.

Switch off the heat. Mix in the sweet soy sauce, garlic and a pinch of sea salt or to taste. Return the wok or skillet to moderate heat and add in the prawns. Stir until all the prawns are coated with sweet soy sauce, about 1 minute. Transfer the prawns to a serving plate and serve immediately.

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