Monday, March 21, 2011
For this month's Kulinarya challenge, Erika of Ivoryhut picked vegetables.
I was never one of those kids whose mother admonished, "Eat your vegetables!" And no, it wasn't because I dove into the green stuff with gusto.
My mom didn't nag me, because she didn't eat vegetables herself. She is a strict carni-, black coffee-, and orange soda-vore. And she doesn't cook either.
This leaves me in a bit of a quandary. Make a Filipino vegetable dish? I don't think I know one.
So I made my own vegetable dish with veggies I happened to have in the fridge: baby bok choy and sliced shiitake mushrooms. I sauteed them with garlic and ginger, a little rice wine and a shot of oyster sauce. I served them over sotanghon, bean thread noodles, which I soaked in hot chicken broth until they were tender.
Does that count? I hope so. If not, it was good chow anyway.
If you’re interested in joining our Kulinarya Cooking Club and participating in its monthly challenges, please visit http://au.groups.yahoo.com/group/kulinarya, and become a fan on our Facebook page. Kulinarya was started by a group of Filipino foodies (Kath, Trisha and Trissa) living in Sydney, who are passionate about Filipino culture and its colorful cuisine. You don't have to be a Filipino or have a food blog to join, and you can participate as much or as little as your time and interest allows. Everyone is welcome.
Saturday, March 5, 2011
Who doesn't love a good french fry? The secret to crispy fries is a double fry. The first fry blanches the fries and cooks them through at a lower oil temperature. The second fry is to crisp and brown the fries at a higher temperature. A generous sprinkling of salt, and you're good to go!
Double-fried French Fries
Russet potatoes (1 big potato can feed 1-2 people, depending on how much they love fries)
Oil (Peanut is best for frying,but canola or vegetable oils work just fine
Preheat oil to 325 degrees.
Peel and cut potatoes lengthwise into 1/4 inch sticks. Put cut potatoes in a bowl of water, so they don't brown as you cut the rest of the fries.
When you're ready to fry, drain the potatoes and dry them off really well.
Cook fries in batches. Add fries to the oil, so that you have enough fries but they have plenty of room to move around. If your oil is too full of cold fries, the temperature will drop down too far, and you'll have greasy fries. Cook fries for 4-5 minutes and remove to spread out on paper towels. Cook the remaining fries and repeat until done.
Increase oil temperature to 375 degrees.
Cook fries in batches again, this time until crispy and browned, a couple minutes more. Place on paper towels and salt generously. Serve.