Recent Recipes
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Spicy Corn Puffs
Comments (0) | Wednesday, October 6, 2010
Are you tried eating corn on the cobs?? Yes I Do! And this is why I’m sharing this recipe with you guys and I love it. Cheap, easy, fast and delicious! What more are you asking, right?
Ingredients:
2 corn cobs
3 tablespoons chopped fresh coriander leaves
6 spring onions, finely chopped
1 small fresh red chili, seeded and finely chopped
1 large egg
2 teaspoons ground cumin
½ teaspoon ground coriander
1 cup (125g/ 4oz) plain flour
Oil, for deep-frying
Sweet chili sauce, to serve
Method:
1) Cut down the side of the corn cobs with a very sharp knife to release the kernels. Roughly chop the kennels, then place them in a large bowl. Holding the cobs over the bowl, scrape down the sides of the cobs with a knife to release all of the corn juice from the cobs.
2) Add the fresh coriander, spring onion, chili, egg, cumin, ground coriander, 1 teaspoon salt and freshly cracked black pepper to taste to the bowl, and stir well. Add the flour and mix well. The texture of the batter will vary depending on how much juice is released from the corn. If the mixture is too dry, add 1 tablespoon water, but no more than that as the batter should be quite thick and dry. Stand for 10 minutes.
3) Fill a large heavy-based saucepan or deep-fryer one-third full of oil ad heat to 180C (350F), or until a cube of bread dropped in the oil browns in 15 seconds. Drop slightly heaped teaspoons of the corn batter into the oil and cook for about 1 ½ minutes, or until puffed and golden. Drain on crumpled paper towels and serve immediately with a bowl of the sweet chili sauce to dip the puffs into.
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Salt & Pepper Tofu Puffs
Comments (0) | Thursday, August 12, 2010
This week I wanted to do something different with my tofu especially with tofu puffs. As you know me, the only time I used tofu puffs is when I need to do stew but I thought I want to do something new for my own skill. Of course frying tofu puffs is nothing special at all as you can get it anywhere at any restaurants but not in my kitchen. Not really a challenge at all. EASY AND DELICOUS!!!
That is why I’m sharing this recipe with you guys. Good for party as you can just use your fingers. I love it and I think you will too.
INGREDIENTS:
2 X 190G (6 ½ oz) packets fried tofu puffs
2 Cups (250g / 8oz) cornflour
2 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons caster sugar
4 egg whites, lightly beaten
Oil, for deep-frying
½ cup (125ml/4 fl oz) sweet chilli sauce
2 tablespoons lemon juice
Lemon wedges, to serve
Method:
1. Cut the tofu puffs in half and pat dry with paper towels.
2. Mix the cornflour, salt, pepper and caster sugar in a large bowl.
3. Dip the tofu into the egg white in batches, then toss in the cornflour mixture, shaking off any excess.
4. Fill a deep heavy-based saucepan or wok one-third full of oil and heat until a cube of bread dropped into oil browns in 15 seconds. Cook the tofu in batches for 1-2 minutes, or until crisp. Drain well on paper towels.
5. Place the sweet chilli sauce and lemon juice in a bowl and mix together well. Serve immediately with tofu puffs and lemon wedges.
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About Me
- JennBunny
- Living life to the fullest! What make me satisfy the most are having good foods from street to fine dining at any city! And when I want an escape from my stressful world, I tend to see myself in the kitchen making yummy foods. Always welcome guinea pig to taste my new recipes…..