Skip to main content

Deep Fried Onigiri Rice Ball 脆皮炸飯糰


Ingredients for Rice Ball :
3 cups cooked rice （must be soft）
2 pkt x 50gm mayonnaise
1 tablespoon lemon juice
1 canned x 150gm tuna chunks in oil (discharged oil)
3 tablespoon mushroom floss
1 tablespoon nori flakes
1/2 tspn salt
1 tspn mushroom granules
1/2 tablespoon ground black pepper

Ingredients for coating :
1 egg beaten
1-1/2 cup bread crumb

Method :
(1) Combine all rice ball ingredients and mix well. Then divide into 14 portions with an ice cream scope.



(2) Now, press to round the mixed rice between a plastic sheet or you may also use a onigiri press gadget (as picture shown the above)


(3) Next, dip rice ball into beaten egg and then coat with bread crumb. Finally, deep fried till golden brown.


Do make sure deep fry over medium low heat to get the perfect colour balance. Other than that try use really soft cooked rice for this recipe. If you're using leftover chilled rice then make sure steam it before used.
Labels:

Popular posts from this blog

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...
Read more

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...
Read more

Homemade Calamansi Jam 自制本地柑子果酱

This is definitely something that I don't usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make  preserved calamansi   too but I still have plenty of them in storage. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o<  My friend don't use pesticide on his fruit and vegetable plants. I am lucky to have a little share of his harvest everyday for free. For thanking him, I have reserved a few jars of jam for his wife. Please read on for more. It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys !  haha.....  Ingredients : 1.1 kg  calamansi 1.5 kg  white sugar 1.5 ml  water Method : (1)  clean and wash calamansi thoroughly then sliced and seeded. (2)  now, combine water, sliced cal...
Read more