Sunday, July 24, 2016

Native American Fried Bread


This fried-bread looks very much like the Hungarian Lángos. However, the Hungarian version is leaven using yeast. While this Native American version uses baking powder ; which makes the process faster. Of course, there are difference in taste too.

For testing purposes, I have reduced the ingredients to a third of the original.

Native American Fried-Bread
via The Pioneer Woman

1 cup All-Purpose Flour
a pinch of salt
1 tsp Baking powder (slightly rounded tsp)
1/4 cup milk
water as needed
Lard or shortening , for frying (I used vegetable oil, will try lard the next round)
    Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

    When you're ready to fry the bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

    When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

    Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

    Serve warm!

    Monday, July 18, 2016

    Zucchini and Cheese Bites


    I have to say I'm one of those people that don't eat enough of zucchini .  The funny thing is I actually love zucchini but some how I only eat them when someone else had cooked them; which is not frequent.

    With this recipe I'll be buying and cooking them in my kitchen this summer and the coming ones. They are great for meatless days!

    Zucchini and Cheese Bites
    serves : 4
    source : No Salty
    note : video available on above link 

    Ingredients
    +/- 600gm Zucchini (I used more)
    1 tsp salt
    1 pinch of black pepper
    1 tsp garlic paste (used granulated garlic)
    1 large egg
    100gm grated cheese (used cheddar, will use a more intense cheese next round)
    4 Tbsp bread crumbs
    ++ sauté onion


    For breading
    3 Tbsp flour
    1 large egg
    5 Tbsp bread crumbs

    Method :
    1) Grate zucchini into a fairly large bowl. Sprinkle the salt all over. Let it sit for 15 mins.
    2) Strain away the liquid from zucchini as much as possible. Return grated zucchini to bowl.
    3) Put in black pepper, garlic paste, sauté onion, crack-in the egg, grated cheese and bread crumbs. Mix well. shape into a bite-size balls. and place on a plate.
    4) Coat each balls in this sequence first into flour, then egg and finish with a good coating of bread crumbs. shake of excess crumbs. Place on a plate. Repeat coating process until zucchini mixture is finished.
    5) Heat up the oil in frying pan. Fry until golden brown. Serve immediately.



    Sunday, July 24, 2016

    Native American Fried Bread


    This fried-bread looks very much like the Hungarian Lángos. However, the Hungarian version is leaven using yeast. While this Native American version uses baking powder ; which makes the process faster. Of course, there are difference in taste too.

    For testing purposes, I have reduced the ingredients to a third of the original.

    Native American Fried-Bread
    via The Pioneer Woman

    1 cup All-Purpose Flour
    a pinch of salt
    1 tsp Baking powder (slightly rounded tsp)
    1/4 cup milk
    water as needed
    Lard or shortening , for frying (I used vegetable oil, will try lard the next round)
      Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

      When you're ready to fry the bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

      When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

      Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

      Serve warm!

      Monday, July 18, 2016

      Zucchini and Cheese Bites


      I have to say I'm one of those people that don't eat enough of zucchini .  The funny thing is I actually love zucchini but some how I only eat them when someone else had cooked them; which is not frequent.

      With this recipe I'll be buying and cooking them in my kitchen this summer and the coming ones. They are great for meatless days!

      Zucchini and Cheese Bites
      serves : 4
      source : No Salty
      note : video available on above link 

      Ingredients
      +/- 600gm Zucchini (I used more)
      1 tsp salt
      1 pinch of black pepper
      1 tsp garlic paste (used granulated garlic)
      1 large egg
      100gm grated cheese (used cheddar, will use a more intense cheese next round)
      4 Tbsp bread crumbs
      ++ sauté onion


      For breading
      3 Tbsp flour
      1 large egg
      5 Tbsp bread crumbs

      Method :
      1) Grate zucchini into a fairly large bowl. Sprinkle the salt all over. Let it sit for 15 mins.
      2) Strain away the liquid from zucchini as much as possible. Return grated zucchini to bowl.
      3) Put in black pepper, garlic paste, sauté onion, crack-in the egg, grated cheese and bread crumbs. Mix well. shape into a bite-size balls. and place on a plate.
      4) Coat each balls in this sequence first into flour, then egg and finish with a good coating of bread crumbs. shake of excess crumbs. Place on a plate. Repeat coating process until zucchini mixture is finished.
      5) Heat up the oil in frying pan. Fry until golden brown. Serve immediately.