Thursday, October 19, 2006

Sweet potatoes ...

Let me present what a 800-gm sweet potato yield ...


0

1) Sweet Potatoes Fritters
At home this snack is easily obtained by the road-sides. If you crave for it, just drive (walking makes you sweaty) along some residential road you're bound to come across road-side sellers of various fritters delight.

What goes into the batter was an estimation. I used plain flour, an egg, pinch of salt and water to adjust the consistency of batter. I suggest to just lightly coat (texture as tempura) the sweet potatoes before deep-frying in oil.

2) Sweet Potatoes Scones
My first scone recipe, I was quite happy with how it turned out in terms of looks ; however, the taste was too bland in comparison to usual scones, with just little hint of sweet potatoes. So wil not include the recipe here.


3) Sweet Potatoes soup
A sweet soup a.k.a in cantonese "tong sui". Basically, diced the sweet potatoes, boil in water with a few slices of ginger. Add coconut milk ,stir for sometime before switchig off the fire. You may add diced yam,
sago and pandanus leaves if its available to you.

That's it. It was 3 satisfying experience. Not bad for just one sweet potatoe, eh?

Mrs. Becky, a visitor of this blog has been kind enough to share with me one of her recipes which I've extracted below. I shall try it when the next opportunity arise :)

Here's arough "recipe" for it:
1 small onion, sauteed in olive oil or butter.
Then add 3-4 carrots, peeled and cut into med size along with
1 medsized sweet potatos of any variety, cut the same size.
Add 1.5 to 2 L of vegetable stock or chicken stock.
Add 2 pieces of ginger cut into 1cm or so slices.
Salt a bit.
Cook until veg are tender.
Fish out ginger then puree the veg in a blender with a bit of thestock.
Thin it with as much stock as you need for good consistency.
It should stck to the spoon but not be so thick that it resembles babyfood.
Add a squeeze of lemon at the end.
Adjust flavor with salt and pepper.
You can add butter at the end if you want more body or play around withthe flavors with different spices.
Curry or coconut milk goes verywell with it, too.
I've also made it vegan with a bit of white misoadded at the end for smoky, cheesy flavor.


7 comments:

midnitebara said...

hmmm, I miss sweet potato fritters. We call it " kamote cue " back home, coz we put the potatoes in skewers , just like barbecue.

Kris said...

midnite,
kamote cue ..sounds japanese,too!
do you get sweet potatoes in akita ?

maiylah said...

wow...only one sweet potato that weighs 800gms????!!!
wow. huge, and heavy!
love the presentation, Kris! haven't tried sweet potato scones and the soup..it's amazing what a lot you can do with a sweet potato!

kris said...

maiylah,
it was huge! cost a bomb as well.
i was maximising it as i know i wont find it again anytime soon .

Anonymous said...

Are you able to at least find canned sweet potato? Or can you substitute canned yam? Are canned yams even available in Hungary? Just curiousity?

Anonymous said...

Sweet Potato Scones

INGREDIENTS


2-1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1-1/2 teaspoons pumpkin pie spice

3/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1 egg, lightly beaten

1 cup mashed sweet potatoes

1/3 cup buttermilk

SERVINGS 8


METHOD Baked

PREP 25 min.

COOK 20 min.

TOTAL 45 min.

DIRECTIONS

In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges.
Separate wedges and place 1 in. apart on a baking sheet lightly coated with nonstick cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8 scones.

Kris said...

anonymous,
thanks so much for incl. a recipe! will try it out on the next batch of sweet potatoes.

At least in the area i live, no canned type to be found. Anyway, i prefer it "fresh" :)

Thursday, October 19, 2006

Sweet potatoes ...

Let me present what a 800-gm sweet potato yield ...


0

1) Sweet Potatoes Fritters
At home this snack is easily obtained by the road-sides. If you crave for it, just drive (walking makes you sweaty) along some residential road you're bound to come across road-side sellers of various fritters delight.

What goes into the batter was an estimation. I used plain flour, an egg, pinch of salt and water to adjust the consistency of batter. I suggest to just lightly coat (texture as tempura) the sweet potatoes before deep-frying in oil.

2) Sweet Potatoes Scones
My first scone recipe, I was quite happy with how it turned out in terms of looks ; however, the taste was too bland in comparison to usual scones, with just little hint of sweet potatoes. So wil not include the recipe here.


3) Sweet Potatoes soup
A sweet soup a.k.a in cantonese "tong sui". Basically, diced the sweet potatoes, boil in water with a few slices of ginger. Add coconut milk ,stir for sometime before switchig off the fire. You may add diced yam,
sago and pandanus leaves if its available to you.

That's it. It was 3 satisfying experience. Not bad for just one sweet potatoe, eh?

Mrs. Becky, a visitor of this blog has been kind enough to share with me one of her recipes which I've extracted below. I shall try it when the next opportunity arise :)

Here's arough "recipe" for it:
1 small onion, sauteed in olive oil or butter.
Then add 3-4 carrots, peeled and cut into med size along with
1 medsized sweet potatos of any variety, cut the same size.
Add 1.5 to 2 L of vegetable stock or chicken stock.
Add 2 pieces of ginger cut into 1cm or so slices.
Salt a bit.
Cook until veg are tender.
Fish out ginger then puree the veg in a blender with a bit of thestock.
Thin it with as much stock as you need for good consistency.
It should stck to the spoon but not be so thick that it resembles babyfood.
Add a squeeze of lemon at the end.
Adjust flavor with salt and pepper.
You can add butter at the end if you want more body or play around withthe flavors with different spices.
Curry or coconut milk goes verywell with it, too.
I've also made it vegan with a bit of white misoadded at the end for smoky, cheesy flavor.


7 comments:

midnitebara said...

hmmm, I miss sweet potato fritters. We call it " kamote cue " back home, coz we put the potatoes in skewers , just like barbecue.

Kris said...

midnite,
kamote cue ..sounds japanese,too!
do you get sweet potatoes in akita ?

maiylah said...

wow...only one sweet potato that weighs 800gms????!!!
wow. huge, and heavy!
love the presentation, Kris! haven't tried sweet potato scones and the soup..it's amazing what a lot you can do with a sweet potato!

kris said...

maiylah,
it was huge! cost a bomb as well.
i was maximising it as i know i wont find it again anytime soon .

Anonymous said...

Are you able to at least find canned sweet potato? Or can you substitute canned yam? Are canned yams even available in Hungary? Just curiousity?

Anonymous said...

Sweet Potato Scones

INGREDIENTS


2-1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1-1/2 teaspoons pumpkin pie spice

3/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1 egg, lightly beaten

1 cup mashed sweet potatoes

1/3 cup buttermilk

SERVINGS 8


METHOD Baked

PREP 25 min.

COOK 20 min.

TOTAL 45 min.

DIRECTIONS

In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges.
Separate wedges and place 1 in. apart on a baking sheet lightly coated with nonstick cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8 scones.

Kris said...

anonymous,
thanks so much for incl. a recipe! will try it out on the next batch of sweet potatoes.

At least in the area i live, no canned type to be found. Anyway, i prefer it "fresh" :)