SWEETCORN TUNA CROQUETTE / KROKET TUNA JAGUNG

When I first started to learn to make croquette, I told myself that I wanna try this Japanese Croquette. I have bookmarked a few recipe and this recipe from ediblyasian. info attracted my attention. fantastic there were numbers of Japanese Croquette that made my life easy. I took the salmon recipe and substituted it with tuna. As for the breadcrumbs the recipe called for Japanese Panko, I followed strictly. It's nice but I don't quite like the sweet taste of the sweet corn. I preferred the tuna, may be the next time around I will omit the sweet corn. Overall its tasty and crunchy, good as appetizer or even tea and definitely serve best with chili sauce.

INGREDIENTS

vegetable oil

1 onion, peeled and finely chopped

7 oz (200g) floury potatoes, peeled and quartered

1 can tuna

1 oz (25g) sweet corn, drained

salt and white pepper

3 eggs

4 heaped spoons of flour

2 oz (50g) Panko (asian breadcrumbs)

PREPARATION

1. Heat the wok over medium heat for 1-2 min until hot and almost smoking and add 2 tbsp oil.
2. Add onion, cover and cook over very low heat 5 min until translucent, stirring to make sure it doesn't catch and color.
3. Put the potatoes in cold water, cover and bring to a boil and cook 10 min.
4. Add the fish  and cook 7 minutes until it is cooked  and the potatoes are tender.
5. Lift out the tuna and flake.
6. Drain the potatoes and mash them in the pan.
7. Combine the tuna and potatoes  along with the onion mix and add the sweet corn.
8. Season with salt and pepper and add 2 of the eggs. Beat into mixture and combine thoroughly.
9. Divide into 6 equal portions and shape into croquettes.
10. Put flour in one bowl, the remaining egg, beaten, in another and the panko in a third.
11. Dip fish cakes first in flour, then in egg and finally into the breadcrumbs.
12. Deep fry  180^oC (350^oF) {A quick test is to put a small cube of bread into the oil and if it turns golden within 25 to 30 seconds the temperature is correct.} until rich gold in colour (approx 4 minutes).
13. Drain briefly on kitchen absorbent paper.

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Pada awal pembabitan saya dalam blog masakan ini saya telah mencuba beberapa jenis kroket. Memang mendapat sambutan dari anak-anak dan mereka amat menggemarinya.  Saya begitu tertarik dengan kroket dan begitu ingin sekali untuk mencuba semua jenis kroket. Salah satu daripadanya ialah Kroket Jepun. Kroket Jepun ini tidak kurang popularnya, malah kroket ini juga banyak dijual di bakery dan pasaraya di Jepun. Saya membuat serach saya untuk mendapatkan resipi kroket ini dan resipi dari elybyasian.info mudah diikuti dan inilah hasilnya. Resipi asal adalah Kroket Ikan Salmon tetapi saya gantikan dengan tuna, ialah susah nak dapatkan salmon. Sedap, cuma saya rasa kombinasi jagung manis dengan pedas tak berapa kena, mungkin lain kali jika berkesempatan saya akan cuba lagi tetapi kali ini dengan tidak memasukkan jagung manis. Sajian ini sesuai sebagai sajian pembuka selera atau buat minuman petang dan enak dimakan bersama cili sos.

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Next Post - Stir Fried Spinach With Beef

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TOM YAM FRIED RICE / NASI GORENG TOM YAM

It was a terribly hectic week for me, to much of travelling work that exhausted my energy. Not in mood to cook, so I made simple dinner, Tom Yam Fried Rice with Celery, Tomato Meatball Soups for dinner. I used leftover rice, some prawns, shredded wild ginger flower and kaffir lime leaves to come up with a really appetizing Thai Flavour.. As for the Tom Yam flavouring, I used Tom Yam paste. This one dish meal save me from cracking my head to think what to cook for dinner.

As for the soup I made a simple soup using the meatballs I made in advance for my Vietnamese Meatball Beef Noodles. Just took 10 pcs and sim with garlic and ginger. Simple enough for an exhausted mom. Here's my recipe for TOM YAM FRIED RICE and CELERY TOMATO MEATBALLS SOUP.

INGREDIENTS

6 cups cooked rice / 6 cawan nasi

1/2 cup shrimps shelled / 1/2 cawan udang buang kulit

1/2 cup squids cut into rings / 1/2 cawan sotong potong bulat

1/2 ginger flower slice thinly /  1/2 bunga kantan hiris halus

2 kaffir leaves slice thinly / 2 helai daun limau hiris nipis-nipis

2 eggs- made thin omelette and slice thinly / 2 biji telur dadar dan potong nipis

1 tbsp tom yam paste / 1 sdb pes tom yam

3 cloves garlic / 3 ulas bawang putih

1 onion cut into small cubes / 1 biji bawang besar hiris halus.

5 tbsp oil / 5 sdb minyak masak

salts to taste / garam secukup rasa.

PREPARATION

1. Heat some oil in frying pan, saute garlics till fragrant. Add in the prawns and squids, Stir fried till cooked. / Panaskan minyak dan tumis bawang putih hingga naik baunya. Masukkan udang dan sotong. Goreng sehingga kedua-duanya masak.
2. Add Tom Yum Paste , onion and some water(adjust according) and fry for 5-8mins. / Masukkan pes Tom Yam, bawang besar dan sedikit air, masak antara 5-8 minit.
3. Add in rice. Mix the rice well. Add in ginger flower and kaffir leaves. Add salts to taste./ Masukkan nasi dan kacau rata. Masukkan bunga kantan dan daun limau. Masukkan garam secukup rasa.
4. Ready to serve with omelette/Sedia dihidang bersama telur dadar.

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Minggu ini adalah minggu yang paling memenatkan. Letih kerana banyak kerja luar, jadi mood nak memasak tu memang dah tak ada, tapi perut perlu di isi lebih-lebih lagi anak-anak di rumah. Jadi saya masak ringkas aje malam ini NASI GORENG TOM YAM dan SUP CELERY TOMATO BEBOLA DAGING. Sajian simple aje menggunakan apa yang ada. Bebola Daging ini saya dah terlebih dahulu untuk Mi Sup Bebola Daging Vietnam, saya ambil 10 biji untuk dijadikan sup. Biasa dengan berkuah jadi saya buatlah sup ini sedikit, ada anak saya suka makan kuah berladong-ladong jadi kena buat jugalah yang berkuah sedikit. Kedua-duanya mudah, cepat dan ringkas.

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Next Post - Celery Meatballs and Tomato Soup

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CELERY, TOMATO AND MEATBALL SOUP

This is a simple soup I made to complement my Fried Tom Yam Rice.

INGREDIENTS

2 stalks celery cut into small pices / 2 batang celery potong kecil-kecil

10 cherry tomatoes / 10 biji tomato ceri

20 pcs meatballs / 20 biji bebola daging

3 cloves garlic- chopped / 3 ulas bawang putih - dicincang

dash of pepper / lada sulah

salts to taste / garam secukup rasa

2 litre beef stock / 2 litre stok daging - I used cube beef stock into 2 litre water

3 tbsp oil / 3 sdb minyak

PREPARATION

1. Heat oil and saute garlic till brown. Add in stock and bring to boil. Add salts and pepper to taste./ Panaskan minyak dan tumis bawang putih sehingga naik baunya. Masukkan stok dan reneh hingga mendidih. Masukkan lada sulah dan garam.
2. Add in meatball and sim for another 15 minutes. Finally add in celery and cherry tomato. Garnish with spring onions and fried shallots./ Bila sup mendidih masukkan bebola daging dan masak lagi 15 minit. Akhir sekali masukkan celery dan tomato ceri. Padamkan api, semasa menghidang taburkan bawang goreng dan daun bawang.

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Sup ringkas untuk dimakan bersama Nasi Goreng Tom Yam. Saya menggunakan bebola daging yang dibuat terlebih dahulu. Bebola Daging ini saya buat untuk Mi Sup Bebola Daging Vietnam, saya ambil 20 biji untuk sup ni. Mudah dah ringkas aje, saya tumis bawang putih masukkan stok, renehkan dan masukkan bebola daging, celery dan tomoato ceri. Tak perlu renyah-renyah kerana sup ini cuma sampingan jika Nasi Goreng ini terlalu kering, kerana ada yang suka makan kering-kering dan ada yang suka berkuah, jadilah buat hirup-hirup.

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Next Post - Tuna, Sweetcorn Croquette

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CRAB STICK FRITTER /CUCUR JEJARI KETAM

This is my first attempt to try using crab finger in my "cucur". I usually used prawns. The process is the same as any other "cucur" just substituted with crab fingers. This is perfect tea or breakfast menu. Serves well with Thai Chili Sauce. For recipe please refer my entry on Prawn Fritters or WaterCress Fritter.

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Ini pertama kali saya cuba membuat cucur jejari ketam ini kebetulan ada lebihan jejari ketam dari steamboat, Resipi untuk Cucur Jejari Ketam sama sahaja dengan resipi cucur udang dan cucur sayur. Seperti biasa resipi seperti ini sedap dikunyah waktu petang atau pun dijadikan sajian sarapan pagi. Sedap dicicah bersama Cili Sos Thai - SELAMAT BERHUJUNG MINGGU.

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Next Post - Tom Yam Fried Rice

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CREAMY CARROT SOUP

  

I have subscribed to SimpleDailyRecipe. Com and I found their recipes were practical enough and suit everyday cooking. My favourite were their soups and stew recipes. This creamy carrot soup was one of them. I happened to have lot of fresh carrot from our Cameron Highland trips and decided to test this soup. The combination of carrot and potato made this soup superb. Serve with bread and perfect as starter for dinner or lunch.

CREAMY CAROOT SOUP - Adapted from Simple Daily Recipe.

INGREDIENTS

2 tablespoons oil

1 medium onion, chopped

1 celery stalk, chopped

1 medium-large potato, chopped

1 1/2 pounds carrots, chopped

2 teaspoons crushed fresh ginger root

4 cups chicken stock, warmed

1 cup water, warmed

7 tablespoon whipping cream or whole milk (see my Cook's Notes)

1/8 teaspoon dried nutmeg

3/4 teaspoon table salt

1/4 teaspoon fresh ground pepper

PREPARATION

Chop the potatoes and carrots to be the same size so they will cook evenly.

Heat the oil over medium heat in a dutch oven, add onion and celery, then cook for 5 minutes until soften.

Stir in the potato, carrots, ginger, chicken stock, and water.  Bring to a boil, reduce heat to low and cover with lid. Simmer for 20 to 30 minutes, until all the vegetables are tender.  Remove from heat.

Using either a blender, food processor or immersion blender, carefully puree mixture until smooth.  Return soup to the pan.  Stir in the nutmeg, salt and pepper. Stir in cream or milk.  Reheat gently, but do not allow the soup to boil or the cream will curdle. 

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Biasanya kalau bosan dan tak tahu nak buat apa, saya dan anak-anak akan drive naik ke Cameron. Antara Ipoh dan Cameron Highland tidaklah sejauh mana. Perjalanan selalunya dalam 1 jam. Naik, makan-makan, shopping, jalan-jalan dan turun balik. Selalunya kalau dah naik ke Cameron Highland ini akan memborong sayur-sayuran dan buah-buahan. Osshhh, memang segar-segar dan murah. Menariknya karot di sana kecil-kecil tapi cukup ranggup. Beli untuk ratah begitu aje, kebetulan ada lebihannya saya cuba buat sup ini, yang saya ambil dari Simple Daily Recipe. Com. Cuma curious nak tahu apa rasanya. Oh...not bad campuran kentang dan karot menaikkan rasa sup ini. Saya percaya yang empunya resipi pandai membuat kombinasi ini. Karot kalau dimasak begitu aje mungkin tidak menarik, sebab tulah resipi ini dicampurkan dengan ubi kentang untuk menjadi rasanya lebih ummph lagi. Sesuai dimakan panas-panas bersama dengan roti. Saya gunakan Roti Perancis dan taburkan keju pamersan untuk menaikkan rasanya. 

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Next Post - Crab Stick Fritters

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