Author: WhiteBear

[Recipes]: expat cuisine in China - recipes by White Bear   [Copy link] 中文

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Post time 2012-9-3 15:01:25 |Display all floors
WhiteBear Post time: 2012-9-3 12:53
Now something different. Especially for those, who do not want to eat rice, rice noodles, etc. all t ...

It looks much more sauce, deep color
I would like slightly.

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Post time 2012-9-3 15:06:37 |Display all floors
This post was edited by WhiteBear at 2012-9-3 15:09
varya Post time: 2012-9-3 15:01
It looks much more sauce, deep color
I would like slightly.

It can be done in many variations...

more delicate (not too much flour), or hard as dumplings (more flour)

big (as big as table spoon), medium (like shown) or tiny (made with just a top of teaspoon, or by cutting small chops of dough by sharp knife - but it requires a little more wheat)

with many add-ons (this one was made with green onions, but with spinach and other "greens" it also tastes good)

served with no sauce, light sauce that only enchances its taste, or as just an add to strong sauce (as was this time)

I think, that this dish is both very, very easy to make, and suitable for many tastes :)

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Post time 2012-9-3 15:14:22 |Display all floors
WhiteBear Post time: 2012-9-3 15:06
It can be done in many variations...

more delicate (not too much flour), or hard as dumplings (mor ...

Tonight i have a try...

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Post time 2012-9-3 16:06:05 |Display all floors
drooling...
Heavens bless you & me!

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Post time 2012-9-3 21:16:19 |Display all floors
varya Post time: 2012-9-3 15:14
Tonight i have a try...

after that "try" tell me please, how do You like it :)
or maybe... what little change would make it better up to You taste?

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Post time 2012-9-4 10:20:50 |Display all floors
This post was edited by WhiteBear at 2012-9-4 10:33

Soon is lunch time...

What for a lunch today? Ok, I had it for yesterday dinner, but for You is still time to make it for a lunch!



When I mentioned before about Polish traditional cuisine … I almost instantly remembered taste of potato cakes.

This is also very simple recipe, and can be done in many variations, served as a single dish or with some sauces.
Amazingly… it fits to Chinese dishes too!

This cakes can be served “sweet way” – with sugar, or as part of the “main dish” – with some vegetables, meats or sauces.
And that second way is the key to mix it with Chinese style cuisine.

Well fried potato cake is also close to traditional Chinese cuisine by mixing textures and tastes.
When served fresh and hot – it is crispy outside, and soft inside. Have some hint of sugar, and some of salt.
Served with sugar or sweet sauces – can contrast with onion taste inside, creating interesting combination.

OK, stop talking “about possibilities”, time to move to work J

Potato cakes



Preparation: 15-30 minutes (depending on used tools and skill)
Cooking: 2-3 minutes per one cake, can be fried few at one time off course.
Skill: simple

Ingredients:



- potato(es). Available on many green-markets.
- eggs (one for each two big potatoes or for each “jin” of potatoes, here we have  about 1kg potatoes, so 2 eggs are OK)
- wheat flour (for shown quantity You will probably use 150-200g)
- onion (one medium onion for each 3-5 big potatoes, this one was enough for about 1kg of potatoes)
- sugar and salt
- oil (for frying)

(using quantity shown on picture You can feed 2-4 adult Bears {:soso_e144:})


Cooking:

- grind potatoes and onion (fine grind for more uniform consistence)





- mix, and remove excess water





- add salt, a bit of sugar, and eggs



- mix to a uniform pulp
- add wheat flour to achieve consistence of soft paste (can be put on frying pan by cooking spoon)



- heat wok or frying pan, then add about 3-5mm deep of oil, and wait to be very hot (just before “smoking”)

- fry medium size (half of open hand), 5-10 mm thick cakes, on medium up to big heat, until golden (delicate) or little brown (more crispy)








When You do this first time – it is good idea to check first cake if it is properlyfried (no raw dough inside - it will be soft but could not taste of raw potatoes), if cake is brownish, but still raw inside – set lower heat and fry a little longer.
If cakes are “browning” to early – add a little oil to the dough, and mix well.

serve with:

- sugar (traditional Polish way – could be also with thick cream)





- stew (Polish and Hungarian style)
- any sauce or “wet dish” You like (fusion style)



I love it with quick-fried, and a little stewed spinach (fried with a lot ofgarlic),  any peppers (fried, steamed, or in any kind of stew), and other vegetable dishes, that are soft in consistence, and “stout” in  taste.

On picture above - 3 potato cakes are cut into strips (but put on the plate the way, that it seems to be not cut) and served with fish stewed on bok-choi leaves, and red pepper, under a lot of oyster sauce.
This way (cut in strips) can be eaten by chop-sticks.


I wonder with what kind of dishes it could be the best for You? Please share Your comments, and maybe some recipes?


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Post time 2012-9-4 15:40:23 |Display all floors
Why use self-rising flour to make green noodles? Why not plain wheat flour?

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