Tag Archives: cheap

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.


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.


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 😉



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


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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Filed under Appetizer, Finger Food

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.



Let’s start!

Chinese-style Peanut Soup



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


  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