Category Archives: Finger Food

Corn Fritters

Hello everyone, it has been awhile since we posted a recipe. There has been a lot of ups and downs for the past months and we thought we should take a break and…. it’s been more than a year. Majoring in Engineering and Science don’t help much either. There are a lot of assignments, deadlines, projects, need to find internships etc.

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So, we figure we’ll try to post as many recipes as we can during this Summer break and today’s recipe is corn fritters.

Corn fritters has been a staple dish in our family. Our mom will always fry it in small balls and it usually doesn’t last that long 😀 (Sorry, Mom). Mom has always emphasized that family is very important. When all else fails and the world is against you, you can only count on your family. That’s why all the recipes that she has passed on to us are very precious to us and that we treasure a lot.

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This recipe is great for appetizer and as snacks that you can bring to pretty much any occasion. Get those flip flops, hats, and baskets out! It’s Summer time and we’re going on a picnic! And don’t forget the blanket and wine 😉

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Ingredients:

Serve: 12-15 fritters (according to the corns size)

4-5 corns on the cob

6-7 tablespoons whole wheat flour

2 teaspoons Garam Masala

2 teaspoons All Natural Jamaican Jerk Salt Free (We use the Spice Hunter brand)

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Paprika

Oil, for frying

Instructions:

1. Heat oil in the pan.

2. Remove all the corn kernel from the cobs. Place a small bowl upside down inside a bigger silver bowl and place the corn upwards (stem on the bottom, holding the top part). Use a knife and slice downwards, letting all the kernels fall into the silver bowl.

2. In another bowl, mix all of the dry ingredients and then incorporate the corn kernels in it.

3. The batter should be thick as the corn kernels will float around while frying if the batter is too thin and it will POP! (Just like popcorn) 🙂

4. Add 1 tablespoon of the mixture and flip it when the bottom part browns. Scoop out all of the floating corn kernels (this will cause hot oil to splatter around).

5. Fry until both sides are golden brown and serve with any dipping sauce. (We usually would go with the ABC Hot Sauce Sambal)

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Chicken Nuggets

Who loves chicken nuggets? That’s somewhat a ‘Duh..’ question, isn’t it? Back in the days, there was only one McDonalds in our hometown. So, buying chicken nuggets, especially when we were around 8-10 year old, was kind of a big deal that time. Chicken nuggets are so good.. awesome actually… until we learned the truth about McDonald’s most popular chicken nuggets *sad face*

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So, why don’t we talk a little about the history of chicken nuggets? McDonald’s, surprisingly, did not invent chicken nuggets, as we all may have known for our whole life the most famous Chicken McNuggets. A food science professor at Cornell University, Robert C. Baker, invented the first chicken nuggets and started to publish his first chicken nuggets recipe in 1950s whereas McDonald’s perfected their Chicken McNuggets in 1979 and started selling them in 1980.

McDonald’s originally sold burgers but in 1977, the federal government’s first ever-dietary guidelines demanded Americans to eat less fat and red meat. As a result, McDonald’s founder, Ray Kroc, brainstormed for any solutions for loyal customers to keep returning. That was when the Chicken McNuggets were born. The McNuggets were first put on the menu in 15 Knoxville, Tenn., McDonald’s restaurants in March 1980 and they had made the highest sales records. Words spread from mouth to mouth and Chicken McNuggets have become everyone’s favorite snack to munch on until now.

For further reading, click on the link below to find out more about Mr. Baker J

http://www.slate.com/articles/life/food/2012/12/robert_c_baker_the_man_who_invented_chicken_nuggets.html

Indeed, making your own chicken nuggets seems to require a lot of work, but it’s worth it! You know exactly what ingredients you put in your nuggets and you can be sure what you eat will truly nourish your body. I don’t want to say it’s healthier because it is still deep-fried; however, it’s the “healthier” version compared to McNuggets.  Besides, it’s as addicting as the retail ones, so why waste your money for those extra preservatives that come along with store-bought nuggets?

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Chicken Nugget

Serve: 18-20 pieces

Ingredients:

  1. 500 g of chicken breast, cut into smaller pieces
  2. 2 slices of bread
  3. 2 eggs
  4. 2 Tbs of Parmesan cheese
  5. ½ tsp of pepper
  6. ½ tsp of salt
  7. 2 Tbs butter – to coat the tray and parchment paper

For deep frying:

Panko, eggs, and flour.

Instruction:

  1. Soak the bread in room temperature milk for app. 5 minutes; squeeze excess milk.
  2. In food processor, add chicken breast, breads, eggs, Parmesan cheese, salt and pepper. Blend until smooth.
  3. Coat butter on a 10’x 12’x 2′ tray and cover with parchment paper.
  4. Coat butter on the parchment paper as well and pour mixture (2) into tray.
  5. Using a larger tray, pour some hot water to make a water bath and place the tray containing the mixture on top of the larger tray.
  6. Steam for approximately 30 – 45 minutes at 325 °F
  7. After 45 minutes, take out the smaller tray and let it cool.
  8. Once cooled, cut into a bit size pieces.
  9. 10.  Store in a fridge or proceed to the next step.

To deep fry:

  1. Coat the chicken pieces with flour, eggs, then Panko.
  2. Deep fry until golden brown.

P.S: The reason why I coat butter on both the tray and parchment paper is to make sure the parchment paper stick to the tray and it helps to prevent the chicken mixture from sticking to the parchment paper. One last thing to remember, make sure the larger tray is filled half way up with hot water to make sure the chicken cooks evenly.

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Filed under Appetizer, Finger Food

Rise of Guardians Cake Pops

Has anyone watched the ‘Rise of the Guardians’ yet? If you haven’t done so, please watch it! The movie will leave you in awe and take you on a magical ride back to your childhood. It was released in November 2012, so you should be able to find the DVD/Blu-ray by now. The movie has all your favorite childhood magical characters – Santa Claus,  Tooth Fairy, Easter Bunny, Sand Man (who comes at night to give you sweet dreams), and Jack Frost (not commonly known; he is the one who brings winter magic – snow, frost and everything you love about winter ). My favorite characters are Santa and Sandy.

I saw the trailer when I went to watch Madagascar 3 with my brothers. Everything about it – the story line, the characters and animation, the music – I mean, EVERYTHING about it excites me until today. It is so magical and wonderful. It’s a great family and kid-friendly movie and I highly recommend it. Dear parents, it is true that this movie doesn’t help explaining to children about the truth. I can imagine how children will start crying once you break the news. It’s difficult to burst their bubble and tell them the truth of these characters’ existence; however, let them watch, let their imagination run wild. When you think they are ready to accept the truth, it’s a great idea to explain the symbolic/cultural meaning behind all these characters to them.

When it comes to animation, I can’t stop talking because I’m very passionate about it. I want to bring two of my passions together, cooking/baking and animation. Furthermore, I’ve been eager to make cake pops for a long time because they seem really fun and they are perfect for any occasions. Since tomorrow is Easter, I’ll show you how to make cake pops inspired from ‘Rise of Guardians’. The eggs in the movie are so colorful and cute! So, I chose to decorate them according to the color of the eggs shown below.

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You can decorate them with whatever available in your pantry. Just be creative!

I first stumbled upon here when I was searching for a good cake pops recipe. She has some great post. Please pay her a visit 🙂 I followed one of her recipes but I added/omitted some ingredients because we didn’t have all items available. Nonetheless, it is still a success! Hope you like them!

Rise of Guardians Cake Pops

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Make: ± 24

Ingredients:

  • 10 Tbs butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1.5 cup all purpose flour
  • 1 Tbs milk
  • 1 Tbs vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • Chocolate chips
  • Candy melts (Got them from Michaels)
  • Cake pop sticks/straws (Got mine here)

Instructions:

  1. Combine butter, sugar, and brown sugar in a bowl and mix well
  2. Add milk, salt, and vanilla extract to (1) and mix
  3. Add flour and baking powder to (2). Add more flour to make it denser or add more milk to make the dough thinner
  4. Throw in chocolate chips. Combine well
  5. Roll dough into bite-size balls
  6. Let them sit in the fridge for 15 – 20 minutes
  7. Melt candy melts in microwave for 30 secs, stir. Put it back in the microwave for another 30 sec, stir until smooth
  8. Dip just a tiny bit of the straw into the candy melts (7) then stick it to the pops
  9. Lastly, dip the pops into the candy melts and let it drip completely before you let it dry on a Styrofoam.

WARNING:

DO NOT ADD ANY FOOD COLORING TO THE CANDY MELTS!! Check back for what happened in the kitchen!

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Happy Easter!

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Mom’s Croquette

Hellooo, dear world! How have you been? It’s Jojo again! It’s been a while since my last post. I’ve been busy with college and other stuff for the past few weeks. Sorry for the lack of post. A few days ago, I decided to make batches of croquettes because we were stuck at home due to heavy rain. The weather has been strange in SoCal. It’s raining cats and dogs one day and it’s sunny and warm the next day. oh, dear Mother nature, why are you so moody? The unpredictable weather just drains our energy, including Mason’s.

This is the 1st thing I saw when I woke up one day :)

Aww…. our precious little prince

So, I thought, “Why not make something that is fuss free to snack on while watching TV?”. This recipe is quite simple and a batch (or two..) of them can last us a few days. Anyway, croquette is one of my favorite dishes. My mom seldom makes this, but I really really adore it. So.. this is my chance to make as many as I want *evil laugh*

PS: Oh, double the recipe. Just do it. Just like cookies, you can’t just eat 1.

You can shape them into any shape you like. I like ovals because that’s how our mom used to make them. Once they are shaped, rolled in beaten eggs and covered with breadcrumbs, you can store them in the fridge and take them out whenever you’re ready to fry them. They are best consumed within 3-4 days. We haven’t tried freezing them though. If you get the chance to make this recipe and freeze them, please let us know 🙂  Great finger food for potlucks, family & friends gatherings,  Super Bowl, Thanksgiving, etc. Try it! You won’t be disappointed!

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Drooling yet? No? u-huh.. right..

Frans and I used to have problems boiling potatoes. They used to come out soggy and sticky until Mimi did some research. She found some useful tips from http://whatscookingamerica.net/potato.htm

Tips:

1. Always start boiling potato in cold water than hot water

2. Important: Do NOT cool potatoes in cold water after cooking. This is why potatoes turn soggy.

3. To make fluffier potatoes (for croquette/mashed potato), after they are done cooking, pour all water and cover pot with paper towels and place the lid on top. After ten minutes, the towels will absorb all the steam and your potatoes will be dry and fluffy.

Croquette

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Serve: makes 18

Ingredients

For croquettes:

  • 700 g Russet potatoes
  • 250 g Ground beef
  • 4 Tbs All purpose flour
  • 5 Tbs Condensed milk
  • Salt & Pepper
  • 1 or 2 egg/s
  • Bread crumbs
  • Oil for frying

Instructions

  1. Boil potatoes until tender (about 20 minutes). Let cool and peel. *Note: Read tips above*
  2. Put peeled potatoes back into the pot and mash ’em. *Good time to work those muscles for the summer 😉 *
  3. In another pan, stir-fry ground beef, add salt and pepper until cooked.
  4. Combine ground beef (3) to mashed potato (2).
  5. Over low heat, add flour and condensed milk to (4).
  6. When cooled, shape them as desired.
  7. Roll them into beaten egg and cover with breadcrumbs.
  8. Leave in fridge for approximately 2 hours to firm up before frying.
  9. Fry until golden brown.
  10. Serve with dipping sauce.

For dipping sauce:

Ingredients

  • 2 Tbs mayonnaise
  • 2 Tbs condensed milk

Instructions

  1. Combine mayonnaise and condensed milk well, drizzle over croquettes.
  2. What are you waiting for? Dig in!

Enjoy!!

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Filed under Appetizer, Finger Food