Corn Fritters

One day, my friend was invited on radio to share about a simple easy recipe that she would recommend to the listeners. So, she introduced her Corn Fritters which she had done endless time and were well received. 

I obtained the recipe from her here. Do visit her page too as she had a video demonstrating how to fry the fritters as well.

I am repeating the recipe here for easier reference.

INGREDIENTS

1 ear of corn, sliced to remove kernels

1 cloves garlic, finely chopped
10 shallots, sliced

1 stalk spring onions, sliced

1 stalk Chinese parsley, sliced

1 big chilli, removed seeds and sliced (optional)

1 egg

1 tbsp oil

3 heaps of tbsp self raising flour

3 heaps of tbsp rice flour

50ml water (approximately)

1 tbsp fish sauce

Half tsp salt
Half tsp chicken powder

Pepper to taste

METHOD

1. Mix all ingredients together.

2. Using a tablespoon, scoop a spoonful of mixture and shallow fry at medium heat. Slightly pressed the heaped mixture flatter so that it cooks easier.

3. Drain oil before serving.

4. Double fry for crispier taste.

Notes :

1. After the first time, we found that the taste resembles Korean pancakes. So, we innovated it to the pancake too

  

Pizza

Feeding a family of seven is really no joke, especially when they want to eat pizzas. That would always amount more than $100 per meal! Thought that I should try to make some myself.

Searched up the reliable Google, and wa-la! I found it! 

Yes! One of my good to page @ieatishootipost! 

So long the pizza base is good and fresh, the toppings can be changed and adjusted to individual preference.

INGREDIENTS

Dough

500g bread flour

1 tsp yeast

1 tbsp sugar

1 tsp salt

400ml water

Pizza toppings
Semolina flour and extra bread flour for dusting
Olive oil
Mozzarella cheese
Parmesan cheese
Toppings of your choice

Sauce
1 can tomato sauce or whole peeled tomatoes
2 tsp Italian herbs
1 tbsp tomato paste

METHOD

1.  Mix flour, yeast, sugar and water together in a bowl until there is not more dry flour.  It should be a shaggy ball.  Add salt and rest for 20mins.
2.  Knead for 10mins by hand or using a mixer (if kneading by hand reduce water to 360ml)
3.  Turn out the dough onto a floured tabletop and shape into a ball.  Cover with damp cloth and rest for 45 mins.
4.  Divide into four, ball and placed in oiled container.
5.  Leave on table to ferment till double in size (1-2 hrs) or place in the fridge overnight for extra flavour.
6.  Mix 1/2 cup  bread flour and 1/2 cup semolina flour
7.  Turn out the dough ball and cover with flour mixture
8.  Shape the pizza dough by pushing the air to the rim.  Flatten the centre leaving a 1 cm rim.
9.  Oil the Tefal ingenio pan
10.  Place the dough onto pan and continue to shape the pizza
11.  Oil the rim of the dough
12.  Add tomato sauce to the centre of the pizza
13.  Sprinkle parmesan cheese all over the pizza including the rim of the pizza.  (you want it to melt and cover the outside!)
14.  Sprinkle mozzarella cheese and add your desired toppings
15.   Put the pan into a 225 degree oven and bake for 8 mins.
18.  Option:  To create an even nicer char, using a propane torch to lightly char the rim
19.  Slice into 8 pieces and enjoy

Notes:
1) For my family, I need to make a double portion. 

Chicken Satay

While searching for recipes for satay, I came across another @ Rasa Malaysia for chicken satay. So, why not? I tried the recipe out. It was also delicious!

I am repeating the recipe for easier reference.

INGREDIENTS

1 kg boneless and skinless chicken, cut into bit sizes

Bamboo skewers (soaked in water)

oil for basting

Chicken Marinade :

3 tbsps oil

2 stalks lemongrass

2 cloves garlic, peeled

6 small shallots, peeled

2 tsps tumeric powder

1 tsp coriander powder

1 tsp chili powder

1/2 tbsp salt (adjust to taste)

2 tbsps sugar or honey

METHOD

1. Cut the chicken in the bite sizes. Set aside

2. Bland all the Marinade ingredients in food processor. Add water if needed.

3. Combine chicken and marinade together, stir to mix well. Marinate chicken for 6 hours in the fridge or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

4. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, fresh cucumber pieces and onions. 

Pork Satay

 As inflation kicks in, things start to get pricey. A simple satay that used to cost 20cents (in my memories) is now at least 50-70 cents per stick!

I decided to venture into making some myself and searched online for local recipes and chanced on a Hainanese pork satay recipe @ ieatishootipost. 

I am repeating the recipe here for keeps and easier reference as it was a success at the many rounds of BBQ at home!

Ingredients

SATAY
1kg of pork (900g meat, 100g back fat) (see notes)

Gp A (Rempah)
150g peeled shallots
20g galangal
1 stalk (white part) lemongrass
30g chili paste
1/2 tsp five spice powder
2 tsp coriander powder
1.5 tbsp tumeric powder
1 tsp sand ginger powder
60ml coconut cream
2 tsp salt
1 tsp MSG (optional)
1 tsp baking soda (optional)

Gp B
200g sugar (see notes)
4 cloves of garlic finely chopped (see notes)
Oil for basting

Method
1.  Slice pork meat into 3cm X 2cm x 0.8cm tiles
2.  Slice pork fat into 3cm x 1cm x 0.5cm slivers
3.  Slice lemongrass and galangal into thin slices and pound till fine
4.  Blend add all the ingredients in Gp A together as finely as possible
5.  Add in sugar and blend till smooth
6.  Finely chop garlic and add to the blended spice paste
7.  Add spice paste to meat and fat separately, massage well and marinade for at least 6 hours or overnight.
8.  Soak bamboo skewers in water
9.  Skewer the meat then fat, meat, fat, meat
10 Brush with oil and set aside.

PEANUT SAUCE
Gp A (Rempah)
150g peeled shallots
10g peeled garlic
25g lemongrass
15g galangal
3 tbsp cooking oil
100g chili paste
1 tsp cumin powder
15g candlenuts

Gp B
500g roasted peanuts
200ml coconut milk
1 cup cooking oil
80ml assam paste (adjust to taste)
200g sugar (adjust to taste)
1 tsp salt (adjust to taste)

Method
1. Slice lemongrass and galangal finely
2. All all the ingredients from Gp A in a blender and process till smooth
3.  Add rempah into a pot with 1 cup of oil and using low heat fry till the rempah turns dark and the oil is released
4.  Add the rest of the ingredients in Gp B and simmer for 15-20mins until the red oil is seen on the top of the gravy

PINEAPPLE PUREE
Grate honey pineapple by hand and set aside.

Notes:
1. For the pork, I have been using 不见天. It was really a good choice! Recommend to use it.

2. For the past few times, I did not make the peanut sauce as I was lazy. So I have not tried out the recipe yet.