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Cooking for your loved ones

Hanukkah Special: Latkes

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Difficulty Level : Easy

Serves: 4 people

Cooking Time: 30 mins

Ingredients

2 large russet potatoes (about 1 pound) scrubbed and cut lengthwise into quarters

1 large onion (about 8 oz.) peeled and cut into quarters

2 large eggs

1/2 cup all-purpose flour

2 tsp coarse kosher salt plus more for sprinkling

1 tsp baking powder

1/2 tsp fresh ground pepper

peanut oil or canola oil for frying

Instructions

  1. Grate potatoes and onion. With a box grater, grate the potatoes and onion. Transfer to a clean dishtowel and squeeze and wring out as much of the liquid as you can. You can also rinse and spin dry in a salad spinner.
  2. Transfer and mix. Quickly transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, and pepper and mix until the flour is completely absorbed.
  3. Heat oil. In a medium heavy-bottomed pan over medium-high heat, add about 1/4 inch of oil.
  4. Fry batter. Heat oil or schmaltz over medium-high heat and drop some mixture into the pan, pressing to flatten it. Make the latkes in bathes. Your pan should sizzle if you’re looking for crispy latkes. When the edges are brown and crispy, about 5 minutes, flip. Cook until the second side is deep brown, about another 5 minutes. Transfer the latkes to a paper towel-lined plate and sprinkle with salt. Repeat with the rest of the batter..

 

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Cooking for your loved ones

Balinese Jukut Urab

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Difficulty Level : Easy

Serves: 4 people

Cooking Time : 30 mins

 

Ingredients

1 cup blanched snake beans

1 cup blanched bean sprouts

1 cup blanched young spinach

1/2 cup chopped onions lightly sauteed

1/4 cup chopped fresh red chillies, lightly sauteed

2/3 cup of grated and roasted coconut

Roasted peanuts for garnishing

Crispy fried garlic and ginger for garnishing

 

For the dressing:

1 large red chili, de-seeded and finely sliced

3 wedges of kaffir lime

1/4 tsp white pepper

1/4 tsp sugar

Salt to taste

1 Tbsp oil

Instructions

  1.  Cut the long beans into 2.5cm pieces.
  2.  Add all the ingredients in a bowl with the dressing and gently mix it all together.
  3.  Plate it and garnish when ready to serve.

 

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Cooking for your loved ones

Chinese Steamed Spinach and Mushroom Dumplings

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Difficulty Level : Easy
Serves: 4 people
Cooking Time : 1 hour

Ingredients

3 dried shiitake mushrooms
170g baby spinach
1/4 cup water chestnuts, drained, chopped
1 tbsp oyster sauce
1 tsp sesame oil
2 garlic cloves, finely chopped
16 gow gee wrappers
Soy sauce, to serve

 

Instructions

  1. Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 30 minutes or until soft. Drain. Remove and discard stalks. Finely chop.
  2. Place spinach in a microwave-safe dish. Cover. Microwave on HIGH (100%) for 2 to 3 minutes or until wilted. Place in a sieve. Using the back of a large spoon, press spinach to drain excess liquid. Transfer to a chopping board. Roughly chop.
  3. Combine mushroom, spinach, water chestnuts, oyster sauce, sesame oil and garlic in a bowl. Place 1 wrapper on flat surface. Spoon 2 teaspoons mushroom mixture on 1 half of wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together and pleat to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and mushroom mixture.
  4. Place a large bamboo steamer lined with baking paper over a large saucepan or wok of simmering water (make sure it doesn’t touch water). Using a metal skewer, pierce holes in baking paper. Steam dumplings, in batches, for 10 to 12 minutes or until cooked through. Serve with soy sauce.

 

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Cooking for your loved ones

Hanukkah Special: Brisket

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Difficulty Level : Medium

Serves: 10 people

Cooking Time: 3 hours

Ingredients

5 lb. beef brisket

3 TB vegetable oil

2 TB butter (or dairy-free margarine if following kosher laws)

2 onions, diced

4 cloves garlic, minced

¼ cup ketchup

2 cups beef broth

1 bottle fruity red wine such as Zinfandel or Pinot Noir

Instructions

  1. Preheat the oven to 325.
  2. Heat the oil in a heavy-bottomed, oven-proof Dutch oven that fits the brisket snugly.
  3. Once the oil is hot, place the brisket in the pot and turn heat down to medium.
  4. Brown the brisket on both sides, about five minutes per side, and then remove it from the pot and place on a large plate or cutting board.
  5. Season the brisket with salt and pepper and set aside.
  6. Pour out all but 1 TB of the oil and add the butter or margarine and heat over medium heat.
  7. Add the onion and saute until tender, about ten minutes, scraping up any brown bits on the bottom of the pot with a wooden spoon.
  8. Add the garlic, ketchup, beef broth, and red wine and stir to combine.
  9. Return the brisket and any juices that have accumulated to the pot. The liquid should cover about ⅔ of the meat.
  10. Cover tightly and place pot in oven. Cook the brisket for three hours, turning once every hour. If the liquid level gets too low, add more beef broth or water.
  11. Remove the pot from the oven and refrigerate the meat and gravy separately for at least several hours but preferably overnight.
  12. To reheat the brisket, skim off any congealed fat from the top of the gravy.
  13. Preheat oven to 350. Using a sharp carving knife, remove the fat cap from the top of the brisket. Slice the brisket against the grain into thin slices.
  14. Place the sliced brisket into a 3 quart glass baking dish and pour the gravy over the meat.
  15. Cover the baking dish with foil and bake until the meat and gravy are heated through, 45 minutes to an hour.
  16. To serve, arrange the slices of meat on a platter and pass the sauce separately.

 

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