Thursday, July 24, 2014

Shakoy (Twisted Sugar Doughnuts)

Shakoy or Lubid-Lubid is another popular snack from the Philippines. It is actually fried doughnuts but is shaped is in twisted style rather than the small ball or usual doughnut shaped we have locally :) The ingredient is rather simply, just plain flour, yeast, salt and water/milk, no egg and butter added into the bread dough. On first bite of this warm twisted sugar-coated doughnuts, suddenly Auntie Anne's pretzel flashed into my mind! hahaha maybe 'cos of its twisted shaped and I've actually added cinnamon powder in the sugar coating! Simple and addictive snack that I had two at one go not to mention my 2 'tam jiak' kids ^-^


Twisted doughnuts ready for proofing

deep-frying in hot oil

freshly fried twisted doughnuts

coated in cinnamon-sugar! be generous with the sugar!



Recipe source : pinoyrecipe
Ingredient
  • 180gm plain flour
  • 3/4 tbsp instant yeast
  • 1/2 tsp salt
  • 110-120ml milk
  • 1/4 sugar for coating (can add a tsp of cinnamon sugar if desired)

Method
  1. Combine flour, yeast and salt in a mixing bowl.
  2. Make a well and pour in milk in the centre and mix into a dough. Knead the dough till smooth and elastic. Cover and proof it for an hour until double in bulk.
  3. After rising, punch down dough and knead lightly. Divide into 8 equal portions and rest for 10mins.
  4. Roll each piece into a long stick and twist. Place on a baking tray and cover. Proof for another 40mins.
  5. Heat some oil in a pan over medium heat, drop in shakoy by batches and fry until golden brown.
  6. Drain on paper towels and coat with sugar. Serve.



I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

Wednesday, July 23, 2014

Turon Na Saging (Banana Spring Rolls)

This sweet fried spring roll is such a delightful snack to enjoy! Encase with sugar-coated bananas and jackfruit, the flavour is so aromatic! hahaha but my kids do not know how to appreciate the unique flavour of the jackfruit, so in the end out of the 6 spring rolls, I polished up 4 of it, 2 by hubby :D


Local bananas and fresh jackfruit

Coating the fruits in brown sugar

Placing 3 slices of cut bananas and pieces of jackfruit onto spring roll wrapper and rolled up

Freshly fried banana spring rolls! Taste best when is hot....crispy skin and moreish fillings! 



Ingredient
  • 6 large pieces spring roll pastry
  • 3 saba bananas
  • 3 pieces jackfruit, sliced into strips
  • 1/2 cup brown sugar
  • cornflour water (1 tsp cornflour + 2 tsp water)
  • toasted sesame seeds for coating (optional)

Method
  1. Slice the banana length-wise into 3 slices. Coat the banana slices and jackfruit with brown sugar.
  2. In a large plate, lay the spring roll wrapper with one of the corners facing you.
  3. Place 2 slices of bananas and 3-4 slices of jackfruit in the middle of the wrapper.
  4. Roll up the wrap and fold in the sides. Smear some cornflour paste at the edge to seal the roll.
  5. Heat some oil in a medium saucepan, lower heat and deep fry the rolls till golden brown. Drain well and place on greaseproof paper to absorb excess oil.
  6. Rest for 5 mins before serving, the filling is hot! Serve with dollop of vanilla ice-cream if desired!


I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

Tuesday, July 22, 2014

Hakka Yong Tau Foo 客家酿豆腐

I always thought Hakka yong tau foo is a tedious dish to prepare 'cos of the preparation of the fish paste. So instead of making fish paste from scratch, I bought the ready made fish paste from the wet market yong tau foo stall! Traditional Hakka yong tau foo stuffing added with salted fish (梅香) but I omit that and replaced it with homemade fried sole fish powder. Hehehe... I'm (100% Teochew) not a Hakka in dialect, this dish may not taste as authentic but I'm satisfied with the short-cut result :) 

All the vegetables/tofu ready to be deep fried after filling in with fish paste stuffings. Oops I've actually forgotten to buy some tofu puffs :) 

Looks so yummylicious after frying! Can be served immediately or ....

with gravy! 

Ingredient
Filling :
  • 500gm fish paste (bought from wet market Yong Tau Foo stall)
  • 200gm minced pork
  • 8 water chestnut, peeled and diced
  • 2 spring onion, diced
  • 4 tbsp fried sole fish powder (deep fry dried sole fish and grind into powder)
  • 1 tsp five spice powder
  • 1 tsp oyster sauce
  • 1 tsp pepper
  • 1 tsp sugar
  • beaten egg : for sticking the filling
Varieties of vegetables for stuffing : 
  • brinjal, sliced diagonally and soak in salted water to prevent browning
  • firm tofu, halved
  • bitter gourd, slice into round and seeds removed
  • fresh shiitake mushroom
  • lady fingers, slit and seeds removed
  • chilli peppers
Sauce: qty can be doubled if desired
  • 2 cloves garlic, minced
  • 3 shallots, finely sliced
  • 1 tbsp oyster sauce
  • 1/2 tsp chicken stock powder
  • 1/4 tsp pepper
  • 1 cup water
  • cornflour water for thickening

Method
  1. Combine all filling ingredients evenly to form a sticky paste.  Taste test : As the store bought fish paste saltiness varies,  do not add too much seasoning at one go. The above seasoning I did  tasted just right for me. Heat a little oil in pan, add a small dollop of filling paste onto pan and fry till golden brown. Cool slightly and taste. If it is not salty enough, adjust seasoning by adding some salt or sugar to the raw paste. Proceed with the stuffing process.
  2. Spread a little beaten egg into vegetables/tofu cavities, follow by adequate amount of fish paste. Using your fingers, lightly smear some beaten egg around the edge of each stuffing. Neatly place the stuffed yong tau foo on a large plate.
  3. Heat some oil in wok. Place stuffed yong tau foo, fillings side down first, fry till golden brown on both sides. Drain on kitchen papers.
  4. After all stuffed ingredients are fried, with remaining 2 tbsp oil in wok, sauté garlic and shallots till fragrant.
  5. Add in hot water and seasoning and bring to boil. Add in some fried yong tau foo into the broth and simmer briefly for about 2 mins. Stir gently. Add in cornstarch water to thicken the gravy. Remove from heat and serve immediately. Alternately, omit the simmering process and serve the fried yong tau foo by drizzle the sauce over along with rice or noodles. 


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