Jewish Potato Latkes 犹太民族的马铃薯饼

For the past two weeks, I hardly have time to prepare meal and yet still have to cook something nice for the kids and hubby who is still in the hospital. He is fine ! Just that the doctor won't allow him to discharge, unless his blood test shown malaria negative continuously 3 days in a roll. Hopefully, he'll be able to come home tonight to celebrate Father's Day ! During this moment, I really need something fast and simple to prepare. And immediately potato latkes floated up in my mind. OK, I'm going to work on that. Latkes is very popular in the European countries and Middle East as well. Latkes is actually potato pancakes and its the traditional Jewish food. It is usually eaten on traditional festive holidays, for example Hanukkah.

This is an easy bitsy simple dish and I pretty sure everyone will love it.

Ingredients :
5 large potatoes, thinly grated
salt & pepper to taste
1 tspn vegetable granule
2 eggs, beaten
3 TB all purpose flour

Method :
(1) combine all ingredients and mix well.
(2) preheat frying pan with 2 TB cooking oil, spread 2 TB potato mixture onto frying pan to form a disk like shape, once its ready.
(3) let the potato pancake cook over medium heat till golden brown then flip it over and continue cooking till brown as well.
(4) when done, sprinkle a pinch of salt before serving.

Add a little more cooking oil if you want them really brown.

Gosh, my kids fallen in love with these latkes immediately. So do I ! You may add in some sliced onion as your personal preference but I omitted it. I definitely will make another batch soon. >o< Yumm...Yumm....

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

Eight Treasure Beggar Chicken 八宝乞丐鸡

Still remember the beggar chicken I prepared one month back ! And during the previous Chinese Dumpling Festival, I prepared another ultimate beggar chicken dish for my family to celebrate this special day. This special chicken dish is stuffed full with chestnuts, mushroom, dried shrimps & dried oysters, together with some tasty gravy. I'm lucky still stocking up some dried lotus leaves that I bought 2 years ago. Probably, need to start looking for more leaves later on. >o< Please read on for more. Ingredients for one chicken filling (about 1.5kg) : 4 shitake mushroom, soaked & quartered 120gm chestnut (storebought ready to eat) 5 dried oyster, soaked 2 garlic cloves, chopped 1 shallot, sliced 1 TB chopped ginger 1 cup water (mixed 1-1/2 tspn cornflour) 2 TB oyster sauce 1 TB light soy sauce 1/2 tspn granules pepper to taste Method : (1) preheat wok or frying pan...

Kristygourmet Cook Book

Search This Blog