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Dapur's FotoPage
By: Dapur Ciklin
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| Monday, 20-Nov-2006 15:43 |
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Dorayaki the Japanese Pancake
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dorayaki batter should be smooth
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yo can see bubbles surface on dorayaki - then FLIP baby FLIP!
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set aside when it looks something like this...
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ready to serve!! yummy yum yum
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from my last entry, we went to Spain and learn about delicious Churros. Today we go to Japan and have a taste of Dorayaki, the japanese pancake.
If you're a fan of the famous Japanese anime Doraemon, Dorayaki is doraemon's fave snack. ahhhh~ i'm sure your kids will love this snack...you could actually serve this for breakfast. its easy to make and taste good too!!!
Unlike any other regular conventional pancake, dorayaki is not to be eaten with butter and honey or golden syrup for that matter, but its actually to be eaten like toast. YES! like toast....you sandwich it with some fillings of your liking....well actually the japanese used red bean paste/ azuki bean paste but then it evolve to peanut butter filling, chocolate filling (i simply use peanut butter or nuttela bread spread as the filling) so i conclude that you can fill your dorayaki with any fillings that you like!!!
DORAYAKI
Ingredients:
1 cup flour
2/3 cup sugar
3 eggs
3tbs water
1/2tsp backing soda
some butter/margarine for frying
your fave fillings
1- beat eggs and sugar, whisk well.
2- Dissolve backing soda in water then add in egg mixture. mix.
3- sift flour, add it to egg mixture and mix it well
4- heat pan with butter, make a small diameter pancake (slightly smaller than coaster size) in the heater pan. fry till done. when to flip? flip when you see bubbles surfaces your pancake. make sure that the pan is not too hot. jaga api nanti hangus tak sedap!
5- when its slightly golden, set aside. sandwich it with your fave fillings.
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| Saturday, 18-Nov-2006 15:08 |
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Churros the Spanish dessert
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have you ever eaten a churros? its yummy. my first churros was in Carlifornia...in Disneyland actually  i love the taste of it crispy at the outter side and soft in the inside.
for those of you who didn't know about churros, its actually a fried dough pastry. which originated in Spain, and is popular in Latin America, France, the USA, and panish-speaking Caribbean islands. It is sometimes referred to as a Spanish doughnut or Mexican doughnut. Porras are similar but with a round thicker cross section, so named due to the fact that they usually resemble the form of a club.
These short, fluted sticks of fried dough can be found throughout Spain, often they are eaten for breakfast with a cup of thick hot chocolate. Mexican-style churros are usually longer and sometimes filled with custard. Churros is served as breakfast in Spain.
i love churros but i never mad it myself til resently, thank to my dearest long lost friend Sarrah, i can make my very own churros. Tapikan, this snack is fattening pasal its deep fried
Churros:
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
[b]
Sebenarnya, churros kat Spain di buat tanpa cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Dip
4oz cooking chocolate, chopped
2 cups UHT milk
1 tbsp cornstarch for thickening purpose
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dipping churros. Serve warm
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