Corn Fritters

Hello,

I made corn fritters two days in a row for our tea time snack and one for an 'apero' at my mother in law's house and also invited an old friend for dinner last weekend. These light corn fritters make a delicious apero, simple and tasty. I'm so glad that everyone liked it even my MIL asking the next day if there any leftover fritters, but sorry to say that there was no leftover corn fritters. I promise I'll be making these fritters again the next time we visit her.

Try these fritters, it won't be disappointed as they were so good!

CORN FRITTERS

1-2 fresh corns or 1 can corn kernels, drained
1 onion, chopped
1 cup flour
1 teaspoon baking powder
A pinch of salt
Some spring onion, chopped
Oil for frying

METHOD;

- In a medium bowl, combine corn, onions, flour, baking powder and salt.
- Pour in hot water little by little, mix well and add plain water, mixing until a batter forms.
- Add spring onion, stirring to combine.
- Heat oil over low heat in a heavy pot or wok for deep frying.
- Once the oil hot enough, drop a spoonful of batter into hot oil, turning once or twice and fry until light golden on both sides.
- Remove the fritters to a paper towels, serve with sweet chili sauce.

Honey Cornflakes

Coucou,

I've made honey cornflakes every year but this time I forgot and didn't make the honey cornflakes which is very easy and simple for our Eid celebration last weekend. However, I made them a day after because I'm still in the Eid mood.

These sweet and delicious honey cornflakes are a great snack at any time a day.

HONEY CORNFLAKES

Ingredients;

50g salted butter
2 tablespoons honey
2 cups cornflakes
1/2 cup raisins

METHOD;

- Preheat oven to 150° and prepare small paper cups.
- Melt butter and honey in a saucepan until bubbles foaming.
- Add cornflakes and raisins, mix well.
- Spoon into paper cups and bake for 8-10 minutes
- Cool.

Happy snacking!

Vegetable Egg Murtabak

Hello,

Murtabak or martabak, this tasty savoury snack is quite popular in Asia, a pan fried folded flatbread or spring roll sheet that can be stuffed with meat or vegetable. I used brick pastry as a wrappers since I don't have spring roll sheets or flatbread.

When I make these murtabak as an afternoon snack, it turned out to be a rather light dinner for us. It does make us feel full and satisfied.

VEGETABLE EGG MURTABAK

Ingredients;

4-6 brick pastry sheets
2 egg
1 onion, chopped
2 potatoes, diced
1 carrot, diced
1 tablespoon curry powder
Some chopped spring onions
Salt and pepper to taste

METHOD;

- Heat some oil in a saucepan and fry onion until fragrant.
- Add curry powder and a bit of water, cook for a few seconds.
- Add the potatoes, carrots and a cup of water, season with salt and pepper, cook for 5-10 minutes until potatoes are tender and fairly dry. Cool.
- In another bowl, lightly whisk the eggs and spring onions, add potato curry filling, mix well.
- Take a single or double layer of brick pastry or spring roll wrapper, fill a few tablespoons of egg potato filling and fold into square shape.
- Heat up frying pan and a little bit of oil and place the folded murtabak and cook until golden brown on both side.

Dried Shrimp And Vegetable Fritters

Hello,

Asian people in general love fried foods. These dried shrimp and vegetable fritters or we called 'cucur bubuk' quite popular in my hometown. There are times when there is plenty of fresh baby shrimp in the fish market which are cheap and many people will make shrimp fritters with it.

Dried shrimp it's one of the things that I always have in the fridge. I always make dried shrimp and vegetable fritters when I have some leeks because for me leeks are a good match with dried shrimp, even just a small amount of dried shrimp, it brings out the flavour when it's added into the batter. These fritters were so tasty, light and crispy, everyone loved them, my mother in law loved it too.

I've read somewhere about adding hot water in the batter to make a crispy fritters and the tips works for me. Adding hot water at the beginning will makes the fritters light and crispy even when they turn cold.

DRIED SHRIMP AND VEGETABLE FRITTERS

Ingredients;

1 cup flour
1 leek, chopped
1 red chili, chopped
A small amount of dried baby shrimp, rinsed and dry
Salt to taste
Hot water/plain water
Oil for frying

METHOD;

- Combine all ingredients and add hot water little by little. Mixing for a few seconds and then add plain water little by little and mixing until a batter forms.
- Heat oil in a wok or saucepan for deep frying, drop a spoonful of batter into hot oil, turning once or twice and fry until fritters are golden brown.
- Remove the fritters to a paper towels, serve with sweet chili sauce or ketchup.

Enjoy!

Onde-Onde

Hello,

When it comes to traditional Asian desserts, here's another popular sweets known as onde-onde or kuih gula melaka, a chewy and soft glutinous rice balls filled with palm sugar filling and coated with grated coconut. Generally, these onde-onde are serve and enjoy for afternoon tea, an all time favourite snack for many people.

Need an idea for afternoon tea snack? Try these onde-onde, it may sound good, right?

ONDE-ONDE/ KUIH GULA MELAKA

Ingredients;

1 cup glutinous rice flour
1 teaspoon rice flour
1/2 cup pandan juice/ plain water
1/2 cup palm sugar for filling, chopped
Few drop of green food colouring, optional
1/2 cup grated coconut

METHOD;

- For the coating, steam the grated coconut for 10 minutes, add a bit of salt and set aside.
- For the pandan juice, blend well 5-6 pandan leaves with a cup of water, strain for pandan juice.
- Place glutinous rice flour, rice flour and a pinch of salt in a mixing bowl.
- Add pandan juice and mix together until it forms a soft dough. If there is no pandan leaves, just use a plain water, a bit of pandan essence and a few drops of green food colouring.
- Meanwhile, bring a pot of water to a boil.
- Divide into small dough and flatten it and wrap each portion with palm sugar, roll into balls.
- Gently drop the balls into boiling water and allow to cook until they float to the surface.
- Prepare another bowl of cold water and use a slotted spoon to remove and plunge immediately in cold water. Drain well. This method will give onde-onde more springy texture and to stop the cooking process.
- Coat glutinous rice balls with grated coconut.

Enjoy onde-onde!

Kuih Tepung Gomak

Hello,

I am not an expert at making traditional Malay sweets, but it was a challenge for me since there were no street food vendors like in Asia. It is impossible to find vendors on the street here, so I make my own Malay traditional sweet called 'kuih tepung gomak'. These sweet snack popular in east coast region in Malaysia like Kelantan and Terengganu. I remember I had eaten these sweets once and I like it because of the texture.

It's not a complicated kuih to make, I even grind the green mung bean for coating to a fine flour but mine more like coarse wheat flour, rough textures. I made a sweet peanut filling instead of coconut and a sweet red bean paste works too.

KUIH TEPUNG GOMAK

Ingredients;

150g glutinous rice flour
120ml water, more or less
A pinch of salt

For filling;
100g coarsely ground roasted peanuts
100g brown sugar
50ml water

For the coating;
80g green mung bean
- Bake green mung bean for 5-8 minutes at 180°. Grind beans into find flour for coating.

METHOD;

- Prepare the filling first by boiling water and sugar until the sugar has dissolved. Add peanuts, stirring for a couple of minutes until peanuts are evenly coated. Set aside.
- Mix glutinous flour, salt and add water little by little and mix well until it forms into a soft dough and not sticky. If dough is too soft, add a little more glutinous flour and vice versa.
- Divided into small ball, flatten the ball and add the filling in the middle. Seal well and shape into ball and flatten to desired thickness.
- Bring a pot of water to boil, slowly put the balls in and when the balls cooked, it will float to the surface. Gently stir if the balls stick to the bottom.
- Remove the floating balls with slotted spoon and coat the balls in the green bean flour.

Enjoy kuih tepung gomak!

Cereal Spring Roll Crunch

Hello,

I never thought of making these cereal spring roll crunch or 'Popia Nestum' a couple of days ago. It just so happens when I saw I still have leftovers spring roll sheets in the freezer and I also have a box of cereal 'Nestum' in the cabinet.

For those who like sweet crunchy things, try these cereal spring rolls crunch, so easy to make yet so delicious.

CEREAL SPRING ROLL CRUNCH

Ingredients;

8-10 spring roll sheets
1/2 cup cereal Nestum
1/4 cup milk powder
1 tablespoon sugar

METHOD;

- Roll the spring roll sheets using a skewer or chopstick and seal the edge with flour water mixture.
- Cut each rolls into small pieces and deep frying until light golden in colour.
- Remove them to paper towel to drain and let it cool completely.
- Meanwhile, prepare the coating by blend the cereal, milk and sugar until it become powder.
- Coat the spring roll crunch with coating powder.

Enjoy crunchy spring rolls!

Pain Perdu A La Banane

Bonjour,

Another day, another dessert. And this afternoon our teatime snack was pain perdu or French toast. Simple dessert but the result was wonderful, just like the way I wanted it, less sweet but still very tasty! I don't add any sugar in the egg milk mixture because the brioche itself already quite sweet. When I place the toast on the hot pan, I just sprinkle some sugar to caramelize a little bit and also to give a little extra crunch.

This pain perdu can be served with all sort of fruits and nuts, so just use up with what we have in the pantry.

PAIN PERDU A LA BANANE

Ingredients;

4 sliced thick brioche or stale bread
1 egg
250ml milk
1 banana
1 tablespoon honey
Butter for greasing

METHOD;

- Beat egg and milk, add sugar if desire.
- Heat the pan and lightly greased with butter. Dip brioche in egg mixture, turning to coat both sides.
- Place in hot pan, sprinkle some sugar on top and cook on both sides until golden browned.
- For the banana, heat some butter in a pan, add banana and honey, cook until lightly browned, just for a couple of minutes.
- Serve the french toast with caramelized banana on top.

Enjoy!

Asian Peanut Pancake

Hey,

Since everyone is at home right now, I'm sure most of us will do a house cleaning, cooking, baking, watching TV and movies and so forth. Be safe, restez à la maison and take a good care of everyone we love.

It seems for the time being during this confined situation, I'll cook and bake more than usual. I made a tea time snack, Asian style peanut pancake or "apam balik" few days ago, and also some other dessert that I've made everyday since last week. I don't eat a lot of sweets but I make quite a lot of dessert recently.

ASIAN PEANUT PANCAKE "APAM BALIK"

Ingredients;

1 cup flour
1 tablespoon sugar
1/4 teaspoon bicarbonate soda
1 teaspoon baking powder
1 egg
3/4 cup water
1 tablespoon butter, melted

For the filling;

Roasted peanuts, crushed
Sugar
Creamy sweet corn
Butter

METHOD;

- Mix all ingredients and whisk until smooth.
- Let the batter rest for at least 1 hour.
- Brush some butter on a pan, and once the pan is hot over low heat, scoop a ladle of batter and spread it evenly.
- Let the pancake cook until the bubbles come up, begin to sprinkle some sugar, peanuts and creamy sweet corn. Add small dollops of butter and fold the pancake in half.
- Repeat with the remaining batter, slice and serve.

Enjoy the apam balik!

Traditional Brittany Crêpes

Bonsoir,

In Brittany, who doesn't know how to make a crêpe? It just a matter of time, you want or you don't want to do it. Nowadays, most of people make crepes using a non-stick tefal pan or electric crepe maker called the "bilig". The traditional or old way of making crepes for Brittany people are using griddle or "poêle en fonte" just like my MIL made her simple crepes at home. I've met some local people here and when we talk about crepes, they don't know how to use griddle because it more difficult to create round shape crepe on a griddle. Thanks to my MIL for teaching me how to make crepe using griddle and make a crepes batter without any specific recipe or measurement. We just need to know the basic ingredients, as simple as that. Now, I used only griddle to make crepes, it's so much easy for me and at the same time, the crepes looks so nice.

French loves eating crepes especially Brittany people. With or without filling, crepes are delicious on its own.

TRADITIONAL BRITTANY CREPES

2 cups flour, more or less
1/2 cup sugar
3 eggs
2-3 cups milk, more or less
A pinch of salt
1 tablespoon melted butter, optional

METHOD;

- In a large bowl, mix flour, sugar, eggs and a pinch of salt.
- Add milk little by little and whisk until well combine.
- Add in melted butter and gently whisk until it form a smooth batter.
- Let the batter rest for a few minutes.
- Heat up the griddle with little oil, make sure the griddle really hot before spreading the batter.
- Use ladle and pour the batter onto hot griddle, use the back of a ladle and evenly smear the batter in circles, spreading as thin as possible.
- The rest is just like making a normal crepe, brown on both sides and serve hot or cold, with or without filling.

Bon appétit!

Waffle

Bonjour,

It has been quite some time since I made waffle, I think it was three years ago. I almost forget that I had a waffle maker at home. So, this afternoon I've made a quick and easy waffle for our tea time snack. Waffle often eaten for breakfast but I think waffle can make the perfect afternoon tea snack as well.

These easy homemade waffle tastes great even without any fruit sauce, maple syrup or honey because there are raisins in it. Just a simple basic waffle and a cup of tea would be good enough for me.

WAFFLE

Ingredients;

1/2 cup flour
1/2 cup rice flour
2 tablespoons sugar
2 teaspoons baking powder
1 egg
1 cup milk
1 tablespoon butter, melted
2-3 tablespoons raisins

METHOD;

- In a medium bowl, whisk together flours, sugar and baking powder.
- Add in egg and milk, whisk until smooth and add the melted butter and raisins.
- Let the batter sit for 15 minutes.
- Scoop batter into the preheated waffle maker and cook until golden brown or crispy.

Enjoy!

Lace Crepes

Bonjour,

The weather was good here in Brittany, not so hot like other regions specially in south of France. Saying that also means the BBQ season begin so soon. More healthy food coming especially seasonal fruits like watermelon, pineapple, melon etc..

Well, whatever the weather or temperature may bring, it's important to eat a lot of fruits and vegetables no matter what season it is and one of the best way to have a healthy food is to prepare our own food at home.

LACE CREPES/NET CREPES/ROTI JALA

Ingredients;

For the crepe batter;
1 1/2 cup flour
2 cups water
1 egg
1 tablespoon vegetable oil
1/2 teaspoon turmeric powder
A pinch of salt

Potato curry filling;
1 large potato, cut into small cubes
1 sweet potato, cut into small cubes
1 tablespoon curry powder + 1 teaspoon chili powder, add little water to make a paste
1 cloves garlic, chopped
1 onion, chopped
A cup of water Salt and pepper to taste

METHOD;

- Prepare the plastic squeeze bottle to make a lace crepes.
- For the crepe, mix all ingredients and strain the batter to remove any lumps. Set aside.
- For the potato curry, heat little oil in a saucepan and fry garlic and onion until fragrant.
- Add curry chili paste and cook for a couple of minutes, add little water if needed.
- Add potato cubes and a cup of water, simmer for a couple of minutes.
- Add in the sweet potato cubes, season with salt and pepper, cook until the potatoes are softened and the water is drying up. Remove from the heat and let the curry cooling down.
- Fill the bottle with half of the batter, lightly oil the non-stick pan and gently squeeze the bottle and make our own lace crepe.
- Wait a few second until the batter is set, transfer into a plate and put a tablespoon of filling and roll it up, just like making a spring rolls.

Enjoy summer with a light snacks!

Baby Shrimp Fritters

Hello,

It's been a while now, yeah quite a while since my last post last month. I've been quite busy lately, busy with formation, busy with stage and soon busy with exam for DCL FLE diplôme in March. Despite my busy schedule sometimes, I still cooking our own meals because home cooking are always the best.

One light snack for our tea time that I made this afternoon was baby shrimp fritters or what we called it in Malay "cucur udang geragau/ cucur bubuk". I've ordered these dried shrimps from Malaysia recently, the parcel arrived safely and I was so happy.

BABY SHRIMP FRITTERS

Ingredient;

1 cup flour
1 tablespoons rice flour
1 teaspoon baking powder
A handful dried baby shrimp, rinsed and dry
1 potato, diced
1 small onion, thinly sliced
I red chili, sliced
Salt to taste

METHOD;

- Combine all ingredients and add water little by little until it forms a sticky batter.
- Heat some oil in a wok or saucepan and drop a spoonful of batter into hot oil, turning once or twice and fry until fritters are golden brown.
- Remove the fritters to a paper towels, serve with sweet chili sauce or ketchup.

Bon appétit!