Fried Pickles with Spicy Ranch

Buns In My Oven » Fried Pickles with Spicy Ranch


INGREDIENTS:

For the pickles:
1 cup flour
1 cup milk
1/4 cup pickle juice
1 teaspoon paprika
1 teaspoon salt
dill pickle chips, as many as you'll eat (the batter will cover a cup or two worth of pickles)

For the Spicy Ranch:
1/4 cup bottled Ranch dressing
2 teaspoons Frank's Hot Sauce (or any hot sauce you prefer), more or less to taste

DIRECTIONS:
Add a couple of inches of oil to a deep skillet set over medium heat. Bring to 375 degrees.
While the oil is heating, combine the flour, milk, pickle juice, paprika, and salt in a shallow dish, such as a pie plate. Mix until well combined.
Drop the pickles in the batter and stir them around until completely coated.
When the oil is hot, drop pickles one by one into the oil. Do not over crowd the pan. Flip the pickles over after about 1 minute and continue cooking another 30 seconds to 1 minute, or until the batter is golden and crunchy.
Drain on a paper towel lined plate.

To make the Spicy Ranch:
Combine the ranch dressing and hot sauce in a small bowl. Add more or less hot sauce to taste.

I Made Sweet Potato Rice Donuts

I finally made it. It taste absolutely yummy. It's chewy and gooey in the inside and crunchy sweet on the outside. I'm very happy about it, both my parents like it. I forgot to take some pictures of the my beginning process of making the dough but I took the end process. I'll be writing about my preparing and cooking process and some "problems" I faced and noted down. The recipe is from BK. 

I follow the ingredient amount. I tried using the body weight we have to measure 3/4lb of sweet potato but that didn't work, it was a digital, so I just wing it with 3 medium size sweet potato. I cut the s. potatoes diagonally in half, so it would boil faster, while it's boiling I mix the flour mixture in an large bowl. I drain the water boiling the sweet potato when my chopstick can poke through it. I peeled the skin, which was easy to do and hot, into another bowl and smash it to mush. I was still debating how much is 3/4 lb was when I remember in BK's picture she used 2 s.potatoes so I used about 2/3 of my mashie. The mashie was cool then because I had the wait for my mother to come home from work. She was bringing the baking powder which we didn't have at home. Then I used my hand to knead the flour mixture and mushie. I then microwave the milk until foams build up and was about to overflow, it was 3 minutes or near it. Like BK instructed you want "bread dough-like consistency." My dough was plenty moist so I pour a little bit of milk and used a spoon to mix because my hand would burn. I don't know how it happen but my mum help me pour more milk inside. The dough became sticky so I had to add more rice flour until most of the dough didn't stick onto my hand when kneading.

I fill the pot with oil we had out. The heat should be on medium or less then medium heat, you don't want the oil too hot or it will burn fast and raw inside. I test the oil by dripping a drop of water to see it it cracks. When you add the dough get the utensil ready to roll it around so it wouldn't stick at the beginning. When it wouldn't stick anymore I just rolled it to the other side every few minutes until the outside is a brown color. My mum doesn't like cinnamon sugar so I had a separate batch coated with just plain sugar.

okay, I had some that I made too large that the inner inside was still raw. You can taste the difference and see the difference too. the rawness is off orange color, like what the dough color was. The fully cook gets a tint darker(oranger)

This is what my hand look like after being washed once from kneading but not from making the dough balls. My dad took this picture. He chuckled and said it looks like an old wrinkle woman's hand.

And I still have some s. potato mush left...

Fried Man Tou with sweet condense milk

by newyork.seriouseats

I had this dessert for the first time 2 summer ago at a Korean restaurant in China. The inside was soft and fluffy while the outside was crunchy. And dipping it in sweet condense milk made it heavenly yummy.

Okay I was looking for the recipe and it's really simple to produce.

Method:
Make the mantou from scratch or buy the frozen ones at the asian store; then steam it. Then fried it to a nice golden brown. You can buy sweet condense milk or make your own, you just need milk, sugar and butter, here are some links:

http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/

http://www.justasdelish.com/homemade-condensed-milk/

http://www.food.com/recipe/homemade-sweetened-condensed-milk-14062

Potato Pancakes

BY: Foodwishes

Fried Tofu Sandwiches

RECIPE & PHOTO: Taste Hong Kong

Ingredients
4 pcs firm tofu ~400g
50g ground beef
4 tbsp corn starch
1 egg, beaten
1/2 to 1 tsp soy or fish sauce depending on the dipping sauce used
The fried sandwiches are to be served hot with dipping sauces like vinegar, soy sauce, chilli sauce, sweet-and-sour sauce. If the dipping sauce you choose is not salty at all, then it is better to add in a little bit more soy or fish sauce in the egg wash.

Seasonings for beef
1/2 tsp ground white pepper
1/2 tsp sugar
1 tsp soy sauce
1 tsp oil
some finely chopped spring onion

Method:

Season beef and mix well. Pat dry tofu, and cut them into slices (about 1 cm) of either rectangular or triangular shape, but every two pieces should come in pair. To make the tofu surface sticky to the filling, sprinkle some corn starch on them, then, similar to making sandwiches, evenly spread a thin layer of the minced beef on one piece of tofu and cover it with another one. Give a light press to make sure the tofu glued well with the meat.

Beat egg and add in soy or fish sauce. Dust on sandwiched tofu a thin layer of corn starch and bath it in the beaten egg. As soon as a tofu sandwich is coated with the corn starch and egg wash, do fry them IMMEDIATELY. Or, the coating will be diluted by water exuded from the tofu.

Heat about four table spoons of oil in a wok or skillet over low heat and fried the tofu until golden brown. Using this pan frying method should require several careful turns of the tofu to ensure every surface is evenly fried. Serve hot with your preferred dipping sauce(s). For most of the time, my choice is just to sprinkle ground sea salt and chili powder on the fried tofu.

Fried Sweet Potato Balls

RECIPE & PHOTO BY: Frozen Wings
This looks is almost like BK's and Christine's but more simpler with ingredients you would have at home.


Ingredients:
1 lb of sweet potatoes
12 tbsp all purpose flour
31/2 tbsp sugar
water
3 tbsp sesame seeds (optional)

Method:
1. Boil  the sweet potatoes for 15mins or until soft and mash them. Peel the skin off the sweet potatoes and discard.
2.Combine them with flour, sugar and just enough water to form a soft dough in texture but not too sticky.( if you still find it sticky, it's okay to flour your plams but not so much on the dough, it will affect the texture of the dough.
3.Divide dough into small equal portions and roll them into balls. Coat the ball with some sesame seeds.
4.Deep fry them until golden brown. Dish out and drain well before serving.

Thai Fried Fish Cake Recipe

RECIPE AND PHOTO BY: Taste Hong Kong

Ingredients:
~200g white fish fillet
1/2 tsp corn starch or potato starch
1/4 tsp sea salt
2 tsp water
2 sprigs of cilantro (stem), finely chopped
2 lime leaves, roll up and shred like this
2 tbsp cooking oil
1-2 red chilies, thinly sliced, optional

Seasonings:
1/4 tsp fish sauce
1/2 tsp brown or shaved palm sugar
1 tbsp red curry paste
1/8 tsp ground white pepper

Method:
Defrost fish fillet, skin (if any), clean, pat dry, cut into chunks. In a food processor, add corn starch, sea salt, water and process fish fillets until smooth, about half to one minute. You may need to stop the processor once or twice to scrape down the meat to process thoroughly.

Transfer to a big bowl. Using a wooden spoon (I use a pair of chopsticks), stir the fish paste in one direction until the lumps are bouncy. It is important to do the stirring in ONE DIRECTION, about 10 minutes, or the meat won’t turn bouncy. If you work with a larger amount of meat, you may try moist your hand and kneading it like a dough in a bowl, again until it appears bouncy.

Add in seasonings, chopped corianders, shredded lime leaves and mix well. Using two greased spoons (if using moistened hand, be careful of the chili may cause hotness), form heaping tablespoonfuls of fish paste and flatten into thick discs.

Heat pan and oil over medium heat, when the oil looks slightly wavy, regulate flame to low. Lay fish paste onto the pan one by one. If you know you could work fast, just grease a spoon and scoop out the fish paste directly onto the heated pan, and flatten each by spoon, or spatula, or turner (whichever, oil it a bit before touching the paste).

Do not move patties until the downsides turn golden browned, about 3 minutes. Then, lift and flip patties, brown the other sides until done. Red curry pastes differ in saltiness, so you may want to sample frying one small patty before doing the whole batch. To increase hotness, add one or more sliced red chilies to your liking.

Serve hot with chili sauce, or Thai hot and sour sauce, or this homemade lime and garlic dressing.

Sweet Potato Fest Cont...

Sweet Potato Rice Donuts by BK

Her picture is awesome too, but I think an orange inside would be great too.

I would totally make think for my sweet potato day because I still have some uncook ones left but I don't have rice flour. I was so excited when I read the name too. :[

Ingredients
3/4 lb sweet potatoes, cooked and peeled
2 cups glutenous rice flour
1/3 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking powder
1-1 1/3 cup hot milk
Oil for frying

For the cinnamon sugar:
1/2 cup granulated sugar
1 teaspoon cinnamon

Directions
Combine flours, sugar, baking powder, and salt in a large bowl.
Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
Slowly add hot milk (1/4 cup of milk each time) to the mixture and mix together with a spoon first, then using hand bring the dough together to form a ball shape. The amount of milk depends on the moisture level of your potatoes. It should resemble the bread dough consistency.
Make them into 1" balls with the dough. Set aside and cover with a towel.
Heat oil in a wok or fryer over medium low temperature. Drop a few dough balls and start rolling with a metal utensil to brown them evenly, about 5 minutes. Make sure your oil is not too hot. About 145ºC is ideal temperature.
Transfer the donuts to a plate lined with paper towel to remove extra oil on the surface. Roll them in cinnamon sugar to coat evenly all over. Serve warm or at room temperature.

I remember I posted a orange ball too which I found it also had sweet potato in it but then again I don't have rice flour or palm sugar.