1. Wash baby potatoes and peel them. You can also leave the skin on.
2. Put potatoes in a deep pot. Pour in enough water covers all potatoes. Heat on the stove and boil for 15 mins. If your potatoes are much smaller, then you can just boil for 10 mins.
3. Drain the potatoes. Heat a little olive oil in the pan.
4. Put potatoes in the pan. Fry till golden brown on the surface.
5. Sprinkle salt, cumin and pepper. Stir fry evenly.
My husband is a crazy fan of fish and chips. When we dine out, I always choose dish from different cuisine, but he just has fish and chips in his tray, almost every time. As the only chef at home. I feel it is my mission to learn how to cook delicious fish and chips.
I tried this recipe:
https://www.google.com.sg/amp/www.geniuskitchen.com/amp/recipe/crunchy-batter-fried-fish-no-beer-363516
For the fish fillet, I used tilapia. It’s red when raw, but white when cooked.
Mix 1/4 cup flour and 1/4 cup corn starch in one bowl.
For the batter:
Mix 1 cup flour, 1/4 cup corn starch, a little salt, black pepper and 1 tsp baking soda in another bowl. Then pour into water ( soda water is required in original recipe. But plain water also turns out well in my experiment) to make batter. Stop when the batter feels like pancake batter. I can’t tell how much water I added. I just stopped when I felt it’s ok.
Heat oil in a frying pan. I didn’t measure how high the temperature is. Drop a little batter into it, if the batter can hold together and you can heat the sizzling, I think it’s ready.
Coat fish fillet with dry flour mixture first. Shake off the excess. Then dip in the batter. And fry them till beautifully golden brown.
Serve with potato chips.
I just bought frozen potato chips from supermarket and fried them.
Add some cabbage with mayonnaise.
It immediately became one of my hunsband’s favourite dishes.
When my husband and I were in Hokkaido, we went to Hokkaido Historical Village. We had a great time exploring that place and we had a taste of potato cake in the canteen there.
Both of us loved it. Soft, seeet and smells so so good.
After we came back, I searched recipe online. And found this:
https://www.bbcgoodfood.com/recipes/11907/japanese-potato-cake
1. I chose 4 medium potatoes. Clean and peel them. Then cut into medium chunks. Boil to soft. Mash them.
2. Add 10 tablespoons corn starch into mashed potato. Mix very well without any lumps.
3. Heat 20 g butter in the pan. When melted, put potato cake into it and fry till both side golden brown. ( I rinse my hand first, and put one spoonful potato dough in my palm. It won’t be sticky since my hands are wet. Make the dough into round and flatter one, then put into pan.)
4. Make the sauce: heat a saucepan. Add in 60 ml water, 2 tbsp brown sugar and 2 tbsp light soy sauce. Turn to high heat and reduce to thick and condensed sauce. Pour over potato cakes.
Taste really like the ones we had in Hokkaido. My husband loves them very much.
1. Clean potato with water. Then dry them with kitten towel.
2. Preheat oven to 190 degree C.
3. Coat potato with olive oil. Bake for 1 hour. My potatoes are in medium size. After being baked for 1 hour, they are completely cooked.
4. Cut potato into halves. Sprinkle a little salt and black pepper. Also place one small piece of butter on them.
5. Bake for another 10 mins.
6. Sprinkle cheese. And bake till cheese melts.
Preheat oven to 200 degree C.
Ingredients
1 boneless chicken leg ( cut into small pieces)
3 medium potatoes ( cut into small dices)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/4 cup mayonnaise
2 tsp HP sauce
1 tsp sweet & hot chili sauce
2 slice Bacon ( cut into small pieces)
Cheese
Green onion
1. In a bowl, mix chicken, potato, salt, black pepper, garlic powder, mayonnaise, chili sauce, and HP sauce. Mix them well.
2. Put them into baking pan or skillet evenly.
3. Bake for 40 mins. Stir a bit halfway.
4. Sprinkle bacon pieces over chicken and potato. Bake for another 10 mins.
5. Sprinkle cheese. Bake for 5-8 mins or till cheese melts.
6. Garnish with green onion.
I used 4 small potatoes. Peel them, boil or steam them then mash them.
Sprinkle salt and black pepper over mashed potato and blend well.
Make mashed potato into shape you like.
Dip in starch, then egg and bread crumbs at last.
Deep fry them till golden brown.
Crunchy outside but very soft inside. My husband loves them very much.
Serving: 2
Ingredients:
Half of a small onion
3 small potatoes
Salt
Black pepper
2 Eggs
Grate Parmesan cheese
1. Use peeler to make onion and potatoes into mince.
In order to stop potatoes turning dark in color, you can pour in some water in the pot.
2. Add in enough water.
3. Turn on low heat. Keep stirring till soup becomes condensed.
4. Sprinkle salt and black pepper.
5. Separate soup into two bowls or cups. Crack an egg into each bowl.
6. Put bowl into microwave and heat for several mins.
7. Sprinkle a little grate Parmesan cheese.
Ingredients:
Beef (cut into slices)
Onion (chopped into shreds)
Potato & carrot ( cut into medium chunk)
Sauce:
Light soy sauce: cooking wine: sugar =3:2:1
1. Heat a little oil in the pan. Put in beef slices and stir fry a bit.
2. Take the beef out in the plate.
3. Add a little more oil in the pan. Put in onion, potato and carrot. Stir fry for 2-3 mins.
4. Add in sauce. Stir fry evenly.
5. Pour in enough hot water covers all ingredients. Also add beef back in the pan.
6. Cover the pan with lid and braise for 20-30 mins till potato and carrot turns softened. Then ready to serve.
1. 2 medium potatoes peeled and cut into small pieces.
2. Boil or steam till done.
3. Put frozen carrot dices, corns and sweet peas in boiling water for several seconds. Then take out and drain.
4. Mash potato pieces in a bowl. Add in carrot, corn and sweet peas. Stir well.
5. Sprinkle salt and black pepper. Stir evenly.
6. Put a spoonful of mashed potato in hand. Add in some cheese. Then wrap it up and make into round shape.
7. Coat rounds with a thin layer of flour, then egg mixture and bread crumbs at last.
8. Fry in the pan till golden brown. I just shallow fried them.
Served with sauce you like.
1. Cook lobster in the boiling water. When it’s done, take out the lobster meat.
2. Prepare vegetable part. I used 1 medium potato, 1 medium onion, 1 medium carrot, 2 small tomatoes, 2 pieces of celery. Chop them into small pieces.
3. Heat some oil in the pan. Put in onion first. Then add all the rest vegetables in. Stir fry a bit. Add in a little salt and black pepper. Pour in enough water covers all ingredients ( I used the water cooked lobster). Cover the pan with lid.
4. When all the vegetables get softened, take them out and put in blender. Blend them well till smooth.
5. Pour vegetable smoothie back into pan. Heat it with low heat. I added some water (cooked vegetable) so that it won’t be very condensed.
6. Add in 2 tsp light cream. Keep stirring till it boils again. Mix in a little herbs you like and a little salt if it tastes plain.
7. Put lobster meat bits in the soup plate with some cheese. Pour soup into plate.
I also put the lobster head in the plate for decoration. My husband said it looks like a swimming lobster. 🙂
Cooking For Fun 