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

Rum Balls

Hello, this is Frans again! Aah.. Love is in the air, isn’t it? Valentine’s Day is just around the corner! What does Valentine’s Day mean to you? For me personally, I think it is a day where you show your love and appreciation to your loved ones, not only your significant other, but also your family and friends. Jojo and I had been experimenting in the kitchen with different kind of recipes just for this special day. Since Valentine’s Day is kind of a special day, I thought it would be okay to let loose a little bit with, you know.., alcohol 😉

We finally decided to make this recipe because it is very simple and easy to whip up for that last minute gift. These rum balls are perfect gifts because they are easy to  make and delicious. Not only that, you can decorate them however you want. The possibility is endless. Oh, you can serve them frozen or at room temperature too, depends on what you like. Anyway, let’s get started!

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Ingredients

  • 250 grams graham crackers, crushed
  • 150 grams confectioners sugar
  • 2 tablespoons cocoa powder
  • 30 ml rum (I used Kahlua)
  • 35 ml water
  • 120 grams butter, room temperature
  • 100 grams chocolate sprinkles (optional)

Instructions

  1. In a mixing bowl, combine all the ingredients and mix well.
  2. Form into balls and chill in the fridge for approximately 2 hours.
  3. Roll the rum balls into chocolate sprinkles, cocoa powder or even icing sugar.

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 How cute are they?

❤ Hope you have a great Valentine’s Day ❤

 

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Chinese-style Peanut Soup

Hi, this is Frans! Today I would like to introduce you to a very easy, cheap and healthy soup. Just like the title, it is a recipe.. with lots of peanuts in the soup. It is such a catchy.. and original title. *cough*

Anyway, we love this recipe because it is our mom’s staple soup, very comforting and homey. It also has been my go-to and lifesaver recipe. Why you ask? As a busy college student, I have to run around campus, getting assignments done. After a long day at school, having to cook from scratch, with loads of dishes to wash afterward.. meh.. ain’t nobody got time for that! Sounds familiar, right? I’m pretty sure most of you feel the same way. This is the perfect recipe for those who:

1. Don’t have a lot of time to cook

2. College students with budget

3. Running low on groceries

4. Have no idea what to cook

5. Just want to have a lazy/relax evening

Did I mention that this soup is healthy for you too? I think I did. Peanuts are high in protein, unsaturated fats and other essential nutrients. They are also excellent energy source and contain high amount of anti-oxidant.

Other beneficial ingredients you can add to enhance the flavor including lotus root, dried oyster and chicken feet. Lotus root gives you that extra crunch. Brininess of dried oyster adds distinct flavor and chicken feet contain loads of collagen that promote healthy, glowy-looking skin.

Resources:

http://en.wikipedia.org/wiki/Peanut

Let’s start!

Chinese-style Peanut Soup

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Ingredients

  • 18 oz raw peanuts (best: unprocessed with no skin)
  • Salt
  • Sugar
  • Carrots
  • 10 cups water

Instructions

  1. Add peanuts into a crock-pot or slow cooker and cover it with water (I use 4 qt Rival Crock Pot).
  2. Set to high; leave it for approximately 8 hours or overnight.
  3. Once the peanuts are cooked through, boil some carrots in a separate pan.
  4. Add carrots into the crock-pot
  5. Add sugar and salt; adjust to your liking

P.S: I usually leave mine in the morning before work/school (approximately 8 hours) on high, so when I come home, the meal is ready to serve. You can also leave it overnight or up to 12 hours on low.

So, for a lazy night, I hope you find this recipe helpful. Please enjoy this effortless, delicious and healthy soup. Lastly, what is your favorite easy and healthy soup? Let me know in the comment section below and have fun in the kitchen!

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Filed under Asian, Soup

Honeydew Juice with Gelatin

Hi, it’s Jojo again. Lately, the weather has been great in SoCal. Nice sunny day. At last, the strange chilly day is over. Maybe we’ll have a couple more rainy days here, but it shouldn’t be as bad. So, we took Mason to the beach and let him play, run and tumble, roll, dig, sniff, snort, sneeze, you know, his usual Pug business.  Everyone was exhausted and  we needed to cool down. That’s why this recipe came to mind. Honeydew melon is probably my most favorite fruit because of the color and sweetness. Each sister has their own signature color and mine is honeydew light green. Also, did you know that green color relaxes the eyes and relieves the stress you have after working all day? This drink can be a stress reliever after a long tiring day. Furthermore, a quote from Mimi, she says, “It looks like a glass of witch’s concoction or poison. It’s a perfect Halloween recipe to entertain guests!” Right?

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This recipe is originally from our mom. Our mom is a strong, brave, and lovely woman. A very bubbly and loud person. She used to make this light and fresh drink for us when we were young. Like any other sojourners, we miss our mom’s home-made cooking the most. This drink is one of them. A refreshing drink that will bring a lot of good old memories! A drink to impress your family and friends. Or even new neighbors!

Let’s get started!

Honeydew Juice with Gelatin

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Ingredients

  • A packet of gelatin (we use Swallow brand agar-agar powder)
  • 120 grams sugar (gelatin) & 3/4 cup sugar (simple syrup)
  • 1 honeydew melon
  • 3 cups water

Instructions

  1. Cook the gelatin according to the packet instruction. In high heat, stir constantly until it boils. Make sure it boils because the gelatin won’t set if it’s not.
  2. Pour the hot mixture into a glass dish container and let it set in the fridge for about 2 hours.
  3. Make simple syrup by mixing water and 3/4 cup sugar in a large saucepan. Let it chill in the fridge.
  4. Cut honeydew into small chunks and put them in a blender. Pulse until smooth.
  5. Combine the honeydew juice with the syrup (3).
  6. Fun part: Use a cheese grater, grate the gelatin and pour it into the above mixture (5).
  7. Adjust the sweetness accordingly.

If you try this recipe, please comment below and let us know what you think. I hope you like it!

Toodles!

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Filed under Dessert, Drinks

Chocolate Cookies

Hi, this is Jojo! It’s my first appearance. A little introduction about myself, I am the middle of the three – Mimi is the leader/eldest, Frans is the youngest (well, Frans is my younger twin sister) – and is considered the dessert person, which means that I am the sweet one 😉 (Sugar, spice and everything nice…?) Enough of the crap, anyway, I have sweet tooth. Unlike Mimi and Frans, I have always had this love/hate relationship with anything sweet, like cakes, chocolates (don’t give me M&M’s, because I can’t stop after just one) and cookies. Cookies + milk = perfect match made in heaven! So I saw this recipe by Nigella Lawson. Not only do I love cookies, I also adore Ms. Lawson. Frans and I have been watching her cooking shows since we were in sixth grade. She has been one of our role models behind our cooking and baking adventures. So, enough with the talking and let’s get baking!

Chocolate Cookies

Sacchacookies

Serve: makes 25

Ingredients

  • 100 grams butter, softened
  • 120 grams light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 150 grams all purpose flour
  • 30 grams cocoa powder
  • ½ teaspoon baking powder
  • 200 grams chocolate chips

Instructions:

  1. With a hand mixer, cream the butter and brown sugar in a bowl. While doing that, preheat the oven to 350F.
  2. Add vanilla extract and egg. Mix well.
  3. In another bowl, combine flour, cocoa powder, and baking powder.
  4. Add dry mixture (3) into cream mixture (1) little by little
  5. Add chocolate chips after the mixture is well combined.
  6. Line a baking tray (or use a Silpat mat), scoop the cookie dough with an ice cream scoop or a spoon (depending on the final look that you want to go with).
  7. Bake for 12 minutes in the oven on the top rack.
  8. Set aside, let them cool. PS: If the cookies don’t look quite cooked, don’t panic – calm down – because they are still cooking even when they sit on the tray.
  9. When the cookies are cool enough (If you can’t wait till it’s cool, go ahead! It’s understandable), dig in!

P.S: For this recipe, I reduce the measurement of the brown sugar and cocoa powder because we thought they were too sweet during our first try. Also, I think adding chopped almond, walnut, hazelnut or macadamia is perfect for that extra crunch. Play with your food, add raisin, use white/dark chocolate or whatever you feel like, the choice is yours. It’s your experiment!

Have fun in the kitchen!

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Filed under Dessert

Chicken Meatballs with Meat Sauce

Welcome, 2013 ! Another new year, more new year resolutions to set and achieve. The three of use made several promises – one of them is to  change our lifestyle by eating healthier (Who doesn’t, right?). It all started when F felt the need to change. We got a little too comfortable and pigged out during the holiday season, resulting in extra inches on our waists and also this guilt feeling that has been haunting us since earlier this year. Besides, it’s been pretty gloomy in California. We wanted to have something warm, comforting, yet.. somewhat healthy. That was when this delicious chicken meatball came to mind. It’s a quick and easy recipe with a few staple ingredients in our pantry and refrigerator.

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Serve: makes 14

Ingredients

For chicken meatballs:

  • 400 grams ground chicken
  • 2 teaspoon ginger juice
  • 2 tablespoon milk
  • 4 tablespoon Panko or bread crumbs
  • Olive oil

Instructions

  1. Add all of the above ingredients, except the olive oil, to a bowl and mix it well.
  2. Scoop the meat mixture with your hand and form it into 2-inches balls.
  3. Heat up pan in medium heat, add olive oil and fry the meatballs until golden brown. Approximately 5 minutes.

For meat sauce:

Ingredients

  • Ÿ 200 grams ground beef                                Ÿ
  •  20 grams butter
  • Ÿ 400 ml unsalted canned tomato                Ÿ
  • Ÿ 400 ml chicken stock
  •  200 ml milk
  •  4 tablespoons all purpose flour
  • Ÿ 8 cloves garlic, minced
  • Ÿ 1 cup minced onion
  • Ÿ 2 bay leaves
  • Ÿ Salt & pepper
  • Ÿ A dash of sugar

Instruction

  1. In medium heat, saute minced onion and garlic until fragrant.
  2. Add ground beef and salt & pepper until cooked.
  3. Add unsalted canned tomato and bay leaf. Let it simmer for 5 minutes.
  4. Add chicken stock and let it simmer for another 20 minutes. Set aside.

           To thicken the sauce:

  1. In another pan under low heat, add butter and flour.
  2. Add the milk slowly. Be careful not to burn it.
  3. Pour this mixture slowly into the meat sauce
  4. Stir until combined and it’s ready!
  5. Garnish with parsley.. or green onion.. (or whatever you have in hand…) before serving

To add extra oomph to this dish, you can crack some eggs into the sauce in low heat. Let it slowly simmer and cook the eggs until they are done to your liking.

Have fun in the kitchen!

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Filed under Easy Dinner

1st run

Welcome to Sacchariferously Appetizing blog!

Adventures of three sisters… and a pug… in the kitchen!

 

 

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Filed under Uncategorized